Recent Forum and Blog Comments
- WelcomeFordon Forum topicGreetings
- You are making an
dabrownmanon Forum topicnuts, sesame seed and wheat germ - Dunno whether this has
andychriston Forum topicnuts, sesame seed and wheat germ - Using SD to raise bread
dabrownmanon Forum topicLazy way to catch a sourdough starter
- further clarification
ericreedon Forum topicPizza Dough VS Bread Dough - Ah!
chouette22on Blog post4 minute pizza...the steel is the real deal ! - long fermentations
ericreedon Forum topicPizza Dough VS Bread Dough
- Thanks, dabrownman. I may be
wassisnameon Blog postCromarty Cob - I can't find it
dabrownmanon Forum topicRugbrøt
- The process?
Emerogorkon Forum topicPizza Dough VS Bread Dough - thanks
ericreedon Forum topicBread book recommendations
- Very nice and well crafted
dabrownmanon Blog postSome days you're the dog...
- Love the
dabrownmanon Blog postCromarty Cob
- Difference in prefermentDavidEFon Forum topicPizza Dough VS Bread Dough
- Not the handles…
David Esq.on Blog post4 minute pizza...the steel is the real deal ! - This babka thing can
dabrownmanon Blog postChocolate babka done Krantz style
- I still can't believe that it didn't deflate somewhere
dabrownmanon Blog postToo Pooped To Pop - 56.5 Percent Whole Multigrain Sourdough
- I didn't corn the brisket this time
dabrownmanon Blog postToo Pooped To Pop - 56.5 Percent Whole Multigrain Sourdough
- Thanks, I am going to read
TorontoFlouron Forum topicSouth African Sourdough Starter - Day 1 - I thought for sure this pillow would
dabrownmanon Blog postToo Pooped To Pop - 56.5 Percent Whole Multigrain Sourdough
- If you mill your own grain
dabrownmanon Blog postToo Pooped To Pop - 56.5 Percent Whole Multigrain Sourdough
- Here is a pic of the inside.
TorontoFlouron Forum topicSouth African Sourdough Starter - Day 1
- Learning the terminology
Emerogorkon Forum topicPizza Dough VS Bread Dough
- By what you have written soadrion Forum topicBread book recommendations
- Very NiceAnonymouson Blog postChocolate babka done Krantz style
- Puzzle pieces coming togetherDavidEFon Forum topicPizza Dough VS Bread Dough
- Thanks guysDavidEFon Forum topicTrying to make Cherry Choc. Espresso SD bread
- Yes, temperature is the key
dabrownmanon Forum topicTemperature influence on SF sourdough
- It may have been a close call
wassisnameon Blog postToo Pooped To Pop - 56.5 Percent Whole Multigrain Sourdough
- Now you have good
Mini Ovenon Forum topicSouth African Sourdough Starter - Day 1 - Another evil creation! Your
Isand66on Blog postChocolate babka done Krantz style - Great looking pizza! Your
Isand66on Blog post4 minute pizza...the steel is the real deal !
- Thanks. That is a kind offer
TorontoFlouron Forum topicSouth African Sourdough Starter - Day 1
- Wow, that looks beautiful
TorontoFlouron Forum topicSouth African Sourdough Starter - Day 1
- Those look great Bob. My
Isand66on Blog postSome days you're the dog...
- Would you like?marianaon Forum topicSouth African Sourdough Starter - Day 1
- Understood but.....
Emerogorkon Forum topicPizza Dough VS Bread Dough
- Baking temperaturesmarianaon Forum topicSouth African Sourdough Starter - Day 1
- South African sourdough culture test loafmarianaon Forum topicSouth African Sourdough Starter - Day 1
- Check and see if your scale
Mini Ovenon Forum topicNeed help salvaging WW bread dough
- none, I'm afraid
ericreedon Forum topicBread book recommendations
- I was wonderingDwayneon Blog postChad Robertson's Rugbrøt
- RecipeDwayneon Forum topicRugbrøt
- Recipes are just a guidelineclazar123on Forum topicNeed help salvaging WW bread dough
- Nice
Wingnuton Blog post4 minute pizza...the steel is the real deal ! - A good overnite soaking
Mini Ovenon Forum topicNeed help salvaging WW bread dough
- Souring a Starter
Wild-Yeaston Forum topicTemperature influence on SF sourdough - They look
Wingnuton Blog postSome days you're the dog...
- What a
Wingnuton Blog postToo Pooped To Pop - 56.5 Percent Whole Multigrain Sourdough
- I actually do have a digitalBhamsteron Forum topicNeed help salvaging WW bread dough