Recent Forum and Blog Comments
- These look great, I’m sure
Benitoon Blog postCiabattini: my new go-to roll - Hi Tony. Thank you, people
Benitoon Blog postSunflower, Pepita and Walnut 35% Whole Wheat Sourdough Hokkaido Milk Bread
- oven temptomgoodellon Forum topicNeed some sourdough advice
- Convection ovensJaden Jinon Forum topicNeed some sourdough advice
- A few thoughtstomgoodellon Forum topicNeed some sourdough advice
- Gearing up for 1st CLAS
Precaudon Blog post20221020 Simple 100% whole-wheat bread with CLAS - Thanks for your reply! I diddan.r.crothers@gmail.comon Forum topicWon't rise in the proofing stage
- Check the starter. Enjoy!
phazon Forum topicWon't rise in the proofing stage - Thanks for the adviceJaden Jinon Forum topicNeed some sourdough advice
- Those look great!
trailrunneron Blog postCiabattini: my new go-to roll - thank you for saying this. ijkandellon Forum topicNew to sourdough baking
- Thanks for posting this!tomgoodellon Forum topicSourdough discard muffins
- A few thoughts ...tomgoodellon Forum topicNeed some sourdough advice
- Thanks for the comments ... taking it one step at a timetomgoodellon Forum topicStruggling with Rye Starter
- Looks fine. Enjoy!
phazon Forum topicNeed some sourdough advice
- Looks fine. Enjoy!
phazon Forum topicNeed some sourdough advice
- C above. Enjoy!
phazon Forum topicSourdough discard muffins
- ): There's no extra; only
OldWoodenSpoonon Forum topicSourdough discard muffins - Nice looking loaf, love the additions
CalBeachBakeron Blog postSunflower, Pepita and Walnut 35% Whole Wheat Sourdough Hokkaido Milk Bread - I am thankful for any and allGentle Oneon Forum topicNew to sourdough baking
- Yes, yeast bread is the
GaryBishopon Forum topicNew to sourdough baking - So cold ferment vs cold proofGentle Oneon Forum topicNew to sourdough baking
- blue corn pocket tortillas!
Precaudon Forum topicClas- Blue Corn/Whole Wheat Tortillas
- Does anybody have any advicepapapari319on Forum topicQuestion about induction ranges for baking sourdough
- Thanks for your comments.
RichieRichon Blog postDebra Wink’s English Muffins with Biga. - Same thing if i read this
phazon Forum topicNew to sourdough baking
- Cheers, Benny. They aregavincon Blog postDebra Wink’s English Muffins with Biga.
- C above and remarks. Enjoy!
phazon Forum topicOdd outcome when making/baking wheat boule
- Could be the water (too much
phazon Forum topicOdd outcome when making/baking wheat boule
- another bookSueVTon Forum topicBread books or blogs in Italian about sourdough
- ...Drumlugon Forum topicUsing Vital Wheat Gluten in Bread Flour for Pizza Dough
- You may find this useful
GaryBishopon Forum topicNew to sourdough baking
- boule with light crust
maybeon Forum topicOdd outcome when making/baking wheat boule - rye risingmarianaon Forum topicStruggling with Rye Starter
- booksmarianaon Forum topicBread books or blogs in Italian about sourdough
- yes I thought so
jo_enon Forum topicClas- Blue Corn/Whole Wheat Tortillas - Drop water and increase time
maybeon Forum topicOdd outcome when making/baking wheat boule
- If ya don't make extra, there
phazon Forum topicSourdough discard muffins
- Drop water and increase time
phazon Forum topicOdd outcome when making/baking wheat boule
- Rye starter riseAnother Girlon Forum topicStruggling with Rye Starter
- Adriano's blogmarianaon Forum topicBread books or blogs in Italian about sourdough
- 100% freshly milled grains!
GaryBishopon Forum topicMilling flour with the Marga Mulino Flaker
- Blog
mwilsonon Forum topicBread books or blogs in Italian about sourdough - The smaller bags are a must
Debra Winkon Blog postWhite with 20% Lupin flakes & 5% Lupin Flour - Ooops
Precaudon Forum topicColor of Whole Wheat Berries
- Thanks, Benny!
dmsnyderon Blog postA new bread book looks very promising - Those look good!
OldWoodenSpoonon Forum topicSourdough discard muffins
- '''''''
Rockon Blog postDebra Wink’s English Muffins with Biga. - Not sure what format or
yozzauseon Blog postWhite with 20% Lupin flakes & 5% Lupin Flour - Another batch of nice-looking breads
Debra Winkon Blog postWhite with 20% Lupin flakes & 5% Lupin Flour