Recent Forum and Blog Comments
- @ Ian
dmsnyderon Blog postWhite Flour Warm-Spot Levain from FWSY - Please do not add dry yeast
Muskieon Forum topicHello from Manitoba, Canada & starter Q - Glad to hear it
RobynNZon Forum topicHamelman's Bread - what is your favourite bread form it? - I did reply to miniGingion Forum topicHamelman's Bread - what is your favourite bread form it?
- I'm with DA on this
Muskieon Forum topicmy first sourdough recipe - thoughts
- I appreciate your input here
mwilsonon Forum topicMaking a starter more sour - Be tenacious
RobynNZon Forum topicHamelman's Bread - what is your favourite bread form it?
- FYI...
Muskieon Forum topicMy first sourdough
- Milk Bread
Tom214on Basic pageLessons - It all depends upon what you
WoodenSpoonon Forum topic"Soft Dough" - I'm feeling somewhat bad...
Muskieon Forum topicMaking a starter more sour
- This is the book I alwaysasicignon Forum topicHamelman's Bread - what is your favourite bread form it?
- This is the book I alwaysasicignon Forum topicHamelman's Bread - what is your favourite bread form it?
- Those all look great. Where
Isand66on Forum topicSnowed in NC - Those look great.
Isand66on Forum topic70% Whole Wheat Tartine Boule
- 1) About the bread:SALT: I'dadrion Forum topicmy first sourdough recipe - thoughts
- Tartine isn't the easist
dabrownmanon Forum topicTartine Approach Worth It?? - ThanksGingion Forum topicHamelman's Bread - what is your favourite bread form it?
- What kind of bread do you like?
RobynNZon Forum topicHamelman's Bread - what is your favourite bread form it?
- answerGingion Forum topicHelp with scoring to get that busted-open look?!
- There is a large levain
dabrownmanon Forum topicmy first sourdough recipe - thoughts
- Let's try this again....if
Isand66on Blog postWhite Flour Warm-Spot Levain from FWSY
- Well the beets, which I
andychriston Forum topicHello from Manitoba, Canada & starter Q - You will be the best source for that question....Gingion Forum topicTartine Approach Worth It??
- It looks fantastic!adrion Forum topicMy first sourdough
- for some reasonGingion Forum topicHamelman's Bread - what is your favourite bread form it?
- good hydrationbob13on Forum topic"Soft Dough"
- Thanks, Sylvia!
dmsnyderon Blog postWhite Flour Warm-Spot Levain from FWSY
- Hey tea berries!
little lemon loafon Forum topicHello from Manitoba, Canada & starter Q - Superb baking!
SylviaHon Blog postWhite Flour Warm-Spot Levain from FWSY - NICE! have you explored using
smignognaon Blog postSprouted Wheat Country Bread - Doughs vary a great deal in
Floydmon Forum topic"Soft Dough" - In the world of micro
mwilsonon Forum topicMaking a starter more sour
- You're welcome, smignogna!
dmsnyderon Blog postScoring Bread: An updated tutorial
- Thanks!Xenophonon Blog postBroken wheat and sunflower sourdough boule
- interesting ingredients
tea berrieson Forum topicHello from Manitoba, Canada & starter Q - I can't help but think thatsuaveon Forum topicBest baker's scale
- Thanks, Bakingmadtoo! (and a brief comment on "Practicing")
dmsnyderon Blog postWhite Flour Warm-Spot Levain from FWSY
- I used Jeffrey Hamelman's formula
Mirkoon Forum topicHello from Manitoba, Canada & starter Q - You'll have to try and seeXenophonon Forum topicmy first sourdough recipe - thoughts
- No-Waste Starter
andychriston Forum topicHello from Manitoba, Canada & starter Q
- Thanks, FlourChild!
dmsnyderon Blog postWhite Flour Warm-Spot Levain from FWSY
- great tutorial david! thanks
smignognaon Blog postScoring Bread: An updated tutorial
- deep cuts at an angle should
smignognaon Forum topicHelp with scoring to get that busted-open look?!
- We're waiting.
mrfroston Forum topic70% Whole Wheat Tartine Boule - thanks josh- actually the
smignognaon Blog postSpelt Bread with Sprouted Kamut Berries
- weird! i've only had their
smignognaon Blog postSpelt Bread with Sprouted Kamut Berries
- Crumb ShotWheat Ruleson Forum topic70% Whole Wheat Tartine Boule
- Lolz, what a dope I am...
Muskieon Forum topicWater pH and strength of gluten
- Making Bread today: Surprise! Yeast NOT the issuetkarlon Forum topicLong-time breadmaker here -- I've lost my touch. Please help