Recent Forum and Blog Comments
- Sounds a bit like.....aromaon Forum topicHelp! what to do with 800g of very active starter
- Wow! Looks perfect.
CAphylon Blog postFive Grain Levain Bread - Pancakes forever
cerevisiaeon Forum topicHelp! what to do with 800g of very active starter - Can you explain the Plotziade?
CAphylon Blog postFive Grain Levain Bread
- Indeed, you can make pancakes with your starter
David Esq.on Forum topicHelp! what to do with 800g of very active starter - Whats the new method of
MANNAon Blog postPlans to start a bakery; what next? - The Resultssteve22802on Blog postFive Grain Levain Bread
- Hey thanks for chiming in,
Mebakeon Blog postPlans to start a bakery; what next? - I can try less water and seeLT72884on Forum topicIm back for more proofing help
- I agree with your thoughts of
arloon Blog postPlans to start a bakery; what next? - Pairings
emkayon Blog postChocolate Sourdough with Dried Cherries - Pairings
emkayon Blog postChocolate Sourdough with Dried Cherries
- Just made this enriched breadghazion Forum topicReinhart's Multigrain Bread wet dough?
- Hi Ian a little tip on
yozzauseon Blog post1/3 wholemeal with sprouted malted rye berries sour dough - Hi KhalidActually is yourCeciCon Blog postPain Au Bacon with 45% Whole Grain
- Thanks DAB!! Hopefully I willCeciCon Blog post36 Hour Baguette
- Nice crumb and crust, Ceci. I
Mebakeon Blog postPain Au Bacon with 45% Whole Grain
- Actually I have tried addingCeciCon Blog postPain Au Bacon with 45% Whole Grain
- Now you remind me of yourCeciCon Blog postPain Au Bacon with 45% Whole Grain
- Totally agree Josh!!!Im gonnaCeciCon Blog postPain Au Bacon with 45% Whole Grain
- Cute red loaf, Mary!
Mebakeon Blog postChocolate Sourdough with Dried Cherries
- Actually I stole this IdeaCeciCon Blog postPain Au Bacon with 45% Whole Grain
- update
emkayon Forum topicNot enough yeast in starter?
- In addition to creating aDonkey_hoton Forum topiccottage food law, packaging and farmers markets
- Try it, but....PaddyLon Forum topiccottage food law, packaging and farmers markets
- Commercial equipment
pmikeron Forum topiccottage food law, packaging and farmers markets - Are you taking requests? How
yyon Forum topicA little fun with fougasse - Oooppp, I re-edited my OP.Bob Marleyon Forum topicQuestion five-day old starter
- if your starter is rising
Mini Ovenon Forum topicQuestion five-day old starter - I do, yes, thanks :)sirrithon Forum topicScores on baguettes "disappear"
- Interesting about thedoughookeron Forum topiccottage food law, packaging and farmers markets
- You are getting there very quickly
dabrownmanon Blog post36 Hour Baguette - Slow the rise and use only 1Bob Marleyon Forum topicIm back for more proofing help
- Thanks Karin. I will try my
Isand66on Blog postIan's Oat Porridge Bread - Google Docs Spreadsheet
BetsyMePoochoon Forum topicWhy is Leaven not calculated in the Hydration Percentage? - Percentage Pre-ferments.....
BetsyMePoochoon Forum topicWhy is Leaven not calculated in the Hydration Percentage?
- Yes winter is coming in but
yozzauseon Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- the grain went in whole and
yozzauseon Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- Hi Varda and JanetThe grains
yozzauseon Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- Liability is a concern
David Esq.on Forum topiccottage food law, packaging and farmers markets
- If you are doing no knead SD
dabrownmanon Forum topicStick just-fed starter back into fridge to slow it down?
- True, maybe I will report
bbegleyon Blog postNatural Leaven Vienna Bread - Thanks guys.
WoodenSpoonon Blog postPortland Pumpernickel. - Let's see how long it takes to fix.
dabrownmanon Blog postPortland Pumpernickel.
- unfamilar
baybakinon Blog postNatural Leaven Vienna Bread - So I'll use less water andBob Marleyon Forum topicQuestion five-day old starter
- I have learned that the Flour
PetraRon Forum topicQuestion five-day old starter - Not sure thatAnonymouson Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake
- Forkish country.
bbegleyon Blog postPortland Pumpernickel.
- Do you think incorporating
bbegleyon Blog postNatural Leaven Vienna Bread