Recent Forum and Blog Comments
- That is a beautiful loaf of bread .
dabrownmanon Forum topicNot enough yeast in starter? - What, no kitchen sink?PaddyLon Forum topicAll Butter Chocolate Cherry Pineapple Strawberry Walnut Pecan Almond Coconut WW Volcanoes
- Thank you Cecilia.Appreciate
Isand66on Blog postOat Porridge Potato Rolls - I'm so envious of urCeciCon Blog postOat Porridge Potato Rolls
- Fantastic looking loaf may ICeciCon Blog postHominy and Herbs
- My standard formula is: Asadrion Forum topicOne kilo of sourdough per one kilo of flour
- What important most is youCeciCon Blog postI'm back
- :DTo me it doesn't lookadrion Forum topicNot enough yeast in starter?
- I baked another loaf of bread
emkayon Forum topicNot enough yeast in starter? - Thanks, dabrownman! Well now
wassisnameon Blog postHominy and Herbs - Beautimous!
dabrownmanon Blog postPain Au Levain with Spelt Flour
- Ah, yes, I do love those
wassisnameon Blog postPain Au Levain with Spelt Flour
- That looks so darn good,
WoodenSpoonon Blog postThe snappish landscape, rye rivers between ice - Incoming Inspection & Cleaning Prep
Wild-Yeaston Forum topicSeasoning Rising Bowls - Thanks dabrownman!
mcson Blog post100% Rye - Hey thanks David G
mcson Blog post100% Rye
- Tell us more about the leaven
gary.turneron Forum topicOne kilo of sourdough per one kilo of flour - AP flour in the US generally
Ruralidleon Forum topicQuestion reg. Baking Bread with AP flour... - On the Subject...,
Wild-Yeaston Blog postPlans to start a bakery; what next?
- Duplicate Post
Wild-Yeaston Blog postPlans to start a bakery; what next?
- Thats way to much yeast for
Mirkoon Forum topicFingers crossed for my * Roggenmischbrot * - Thanks for the encouragement,
Mebakeon Blog postPlans to start a bakery; what next? - Are you sure those
dabrownmanon Forum topicKhachapuri
- Love the pan, never seen one before,
dabrownmanon Blog post100% Rye
- That explains why YW
dabrownmanon Forum topicFingers crossed for my * Roggenmischbrot *
- Slow rye rises are key
Mini Ovenon Forum topicFingers crossed for my * Roggenmischbrot * - I think that the
dabrownmanon Forum topicNot enough yeast in starter?
- no evidence of temp...
Mini Ovenon Forum topicNot enough yeast in starter?
- I disagree with Dr. Wassenaar a littl bit.
dabrownmanon Forum topicNot enough yeast in starter?
- Wow!
dabrownmanon Forum topicOne kilo of sourdough per one kilo of flour
- Will give it a go
dabrownmanon Blog post10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways
- Lucy says that if
dabrownmanon Blog post10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways
- Bread Pan
davidg618on Blog post100% Rye - Bread making is a long path
tranguon Blog postSan Joaquin Sourdough Baguettes - Thanks MiniO
mcson Forum topic100% Rye Video
- I have 2 mills now!
dabrownmanon Blog post10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways
- Sure thing
mcson Forum topic100% Rye Video
- PSAnonymouson Blog post10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways
- HahaAnonymouson Blog post10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways
- adri: even if LABs reproduceddoughookeron Forum topicNot enough yeast in starter?
- Lovely Rye video, Mark
Mini Ovenon Forum topic100% Rye Video
- Old ways aregmabakingon Blog post10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways
- Hey, that pink roast beef is tuna!
dabrownmanon Blog post10 Grain 50 Percent Whole Grain Sourdough - Back To The Old Sourdough Ways
- I've found all my sourdough
andychriston Forum topic100% Rye Video - one other thing
Mini Ovenon Forum topicNot enough yeast in starter?
- Yes, it is quite stable.
mcson Forum topic100% Rye Video
- Well to tell you the truth...
mcson Forum topic100% Rye Video
- Thanks Ian
mcson Blog post100% Rye
- More about grain than culture
cerevisiaeon Forum topic100% Rye Video - Wow...what a great looking
Isand66on Forum topicOne kilo of sourdough per one kilo of flour