Recent Forum and Blog Comments
- yes, rustic is the way to goRalucaon Blog postTartine basic whole wheat
- I haven't tried so far, but IRalucaon Blog postTartine basic whole wheat
- Thanks for that explanation,Sydon Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- Gluten in rye
anandaon Forum topicKneading Rye - Thanks IanIt looks good, butCeciCon Blog post36 Hour Baguette
- Thanks so much Khalid.AtCeciCon Blog post36 Hour Baguette
- In a book I have it says toghazion Forum topicKneading Rye
- Do you own a probe
cerevisiaeon Forum topicScores on baguettes "disappear" - :) Hi Varda!The total
bakingbadlyon Blog postBratwurst Roll and Black Forest - :) Thank you!
bakingbadlyon Blog postFrom German Bread Roll to Curry Roll
- I haveAnonymouson Blog postMigrating to whole grains - Tartine Whole Wheat
- I agreeAnonymouson Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake
- oops
pmikeron Forum topicQuestion about Ankarsrum - Reading the fine print
pmikeron Forum topicQuestion about Ankarsrum
- Give me the
dabrownmanon Blog post1/3 wholemeal with sprouted malted rye berries sour dough - Darn!
vardaon Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake - Hello cerevisiaesirrithon Forum topicScores on baguettes "disappear"
- I see TFL Gremlin is back.
dabrownmanon Blog postPortland Pumpernickel.
- lye bagels
gary.turneron Forum topicLye Bagels - I'm glad you like Portland.
dabrownmanon Blog postPortland Pumpernickel.
- looksAnonymouson Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake
- Hah! Good to know
gary.turneron Blog postFirst gluten-free bread
- whole spelt
vardaon Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake
- Hi SydSorry for any confusion
yozzauseon Blog post1/3 wholemeal with sprouted malted rye berries sour dough - Hi Dab you are quite right it
yozzauseon Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- Hundreds of users use bothgerhardon Forum topicQuestion about Ankarsrum
- Ctrl +
cerevisiaeon Forum topicQuestion about Ankarsrum
- ALL CAPSSLKIRKon Forum topicQuestion about Ankarsrum
- ALL CAPSSLKIRKon Forum topicQuestion about Ankarsrum
- I guess I need to know a bit moreAnonymouson Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake
- Josh...
David Esq.on Blog postMigrating to whole grains - Tartine Whole Wheat - Since I don't use a mixer much anymore
dabrownmanon Forum topicKneading Rye
- A cup of warm water in the MWave
dabrownmanon Forum topicNot enough yeast in starter?
- I have to say that Lucy
dabrownmanon Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- Hi Khalid waking up early
yozzauseon Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- SLKirk: all caps is shouting
Floydmon Forum topicQuestion about Ankarsrum - You are so kind Phyllis.
dabrownmanon Blog postFive Grain Levain Bread
- I haven't changed my flour so
emkayon Forum topicNot enough yeast in starter? - ALL CAPSSLKIRKon Forum topicQuestion about Ankarsrum
- I don't have an electric
emkayon Forum topicNot enough yeast in starter?
- oven temp
emkayon Forum topicNot enough yeast in starter?
- Hi Derek,Like Varda I was
Janetcookon Blog post1/3 wholemeal with sprouted malted rye berries sour dough - The KA
Moya Grayon Forum topicCommercial KitchenAid - I've done single loaves inMelesineon Forum topicQuestion about Ankarsrum
- In the winter
dabrownmanon Forum topicNot enough yeast in starter?
- my reasons more to do with process
vardaon Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake
- back to the recipe...
Mini Ovenon Forum topicKneading Rye - ... or better not. I'm stilladrion Forum topicKneading Rye
- Agreeproth5on Forum topicWhy is Leaven not calculated in the Hydration Percentage?
- The crumb shot
David Esq.on Blog postMigrating to whole grains - Tartine Whole Wheat