Recent Forum and Blog Comments
- The two issues you mentioned
yyon Forum topicThe science behind oven spring? - Ooh now we are close.kevstevon Forum topicTrying to find the name and recipe of a super dense, seed heavy bread I enjoyed in Prague last fall
- You can email me some of your
Isand66on Blog postMultigrain with YW rye levain and chestnut flour - Thanks Syd for your kind
Isand66on Blog post36 Hour Parmesan with Shallots Sourdough
- Hm.
lizzy0523on Forum topicTrying to find the name and recipe of a super dense, seed heavy bread I enjoyed in Prague last fall - Rice sour and no-name
Juergen Krausson Blog postMemories from a past lent - Faschtewaije - that post did get me thinking..kevstevon Forum topicTrying to find the name and recipe of a super dense, seed heavy bread I enjoyed in Prague last fall
- Busy indeed.Is your rice sour
Janetcookon Blog postMemories from a past lent - Faschtewaije - Just Some Thoughts or Suggestions
BetsyMePoochoon Forum topicThe science behind oven spring? - Kind of, not really.kevstevon Forum topicTrying to find the name and recipe of a super dense, seed heavy bread I enjoyed in Prague last fall
- Can I?
Mini Ovenon Forum topicStill having starting help! - In baker's maths, a 100%adrion Forum topicBasic math question... How to change the hydration in a starter?
- converting to 70% Hydrationbreadman1015on Forum topicBasic math question... How to change the hydration in a starter?
- first yeasts reach
nicodvbon Forum topicThe science behind oven spring? - Danke, Jürgen!
hanseataon Blog postLet's build a bread - Pain au Levain de Seigle - I would say
Wingnuton Blog postWhere did good baking go? - Thanks for that clarificationaromaon Forum topicNewbie with question about salt and hydration
- Close?
lizzy0523on Forum topicTrying to find the name and recipe of a super dense, seed heavy bread I enjoyed in Prague last fall
- Wow!
Juergen Krausson Blog postMemories from a past lent - Faschtewaije
- As a precaution, I always
andychriston Forum topicbreadtopia's no knead sourdough failure - Hi Mariana,First of all I can
TorontoFlouron Forum topicSouth African Sourdough Starter - Day 1 - it is exactly this type
Mini Ovenon Forum topicLazy way to catch a sourdough starter
- After posting this, I
MarkSon Forum topicBasic math question... How to change the hydration in a starter? - Will try higher hydration
CAphylon Blog postDavid's San Francisco Sourdough Quest - Those are beauties Ian.Sydon Blog post36 Hour Parmesan with Shallots Sourdough
- Thank you Ian.
trailrunneron Blog postMultigrain with YW rye levain and chestnut flour - Thanks Andychrist. Thishamletcaton Forum topicGlass verses metal loaf pans?
- Thank you Khalid !
trailrunneron Blog postMultigrain with YW rye levain and chestnut flour
- way more :)
trailrunneron Blog postMemories from a past lent - Faschtewaije
- For some reason my commentjpattersonon Forum topicStill having starting help!
- Wonder Bread or Wonderful Bread?Gail_NKon Blog postWhere did good baking go?
- Switzerland by bike ...
Juergen Krausson Blog postMemories from a past lent - Faschtewaije
- Janet, Thank you
Juergen Krausson Blog postMemories from a past lent - Faschtewaije
- Thank you, Benham,
Juergen Krausson Blog postMemories from a past lent - Faschtewaije
- Karin, this looks fantastic!
Juergen Krausson Blog postLet's build a bread - Pain au Levain de Seigle
- I agree with ford,
WoodenSpoonon Forum topicNewbie with question about salt and hydration - There are advantages and
andychriston Forum topicGlass verses metal loaf pans?
- Thanks, how or why would thehamletcaton Forum topicGlass verses metal loaf pans?
- Salt & hydrationFordon Forum topicNewbie with question about salt and hydration
- The metal pans will conduct
Isand66on Forum topicGlass verses metal loaf pans?
- Wow...another flour to add to
Isand66on Blog postMultigrain with YW rye levain and chestnut flour
- Linksmarianaon Forum topicSouth African Sourdough Starter - Day 1
- I just noticed those creepy
Isand66on Blog postThe Cambridge Winter Market
- Thanks Khalid. You really
Isand66on Blog post36 Hour Parmesan with Shallots Sourdough
- Thank you Darwin!
Isand66on Blog post36 Hour Parmesan with Shallots Sourdough
- Sounds like Your starter isn
Mebakeon Forum topicbreadtopia's no knead sourdough failure - Yum! Inspiring ingredient and
Mebakeon Blog postMultigrain with YW rye levain and chestnut flour
- You won't overproof at that
David Esq.on Forum topicbreadtopia's no knead sourdough failure - Nice Job , David! no doubt
Mebakeon Blog postPane Valle Maggia, ver. 3 3/18/2014
- I have never tried Txfarmer's
Mebakeon Blog post36 Hour Parmesan with Shallots Sourdough