Recent Forum and Blog Comments
- Perfect Loaf for reference
trailrunneron Forum topicCan 5-years aged cheddar kill the yeast? - Hi Michael. It was gratedRichard Lemieuxon Forum topicCan 5-years aged cheddar kill the yeast?
- pH 4.1
mwilsonon Forum topicRebalancing Lievito Madre - Dough very wetLink5885on Basic pageStruan Bread
- Dough very wetLink5885on Basic pageStruan Bread
- Salt in CheddarSueVTon Forum topicCan 5-years aged cheddar kill the yeast?
- Pot of gold
mwilsonon Forum topicThis Week in Wine
- Undercooked or needs to restsemolina_manon Forum topicGummy, sticky crumb
- Never heard tell.
MichaelLilyon Forum topicCan 5-years aged cheddar kill the yeast? - Looks good
MichaelLilyon Forum topicGummy, sticky crumb
- Commercial optionsMike Averyon Forum topicLooking for feedback from home bakers
- Highly recommend with one question
MichaelLilyon Forum topicOff the Market--Polin Stratos Modular Deck Ovens (Single Phase) and Proofer
- All that is needed is a pair
phazon Forum topicCompilation of pH, pH Meter, and other such things - Hi Paul,Thanks for the reply,Manta_Lukeon Forum topicGummy, sticky crumb
- Busy Farmer Wowlouiscohenon Blog postALL POSTS FROM 2022 TO MAY 29, 2025– Click on this title to view. (These posts were written as comments- There are 3 pages.)
- Busy Farmer Breadcarynon Blog postALL POSTS FROM 2022 TO MAY 29, 2025– Click on this title to view. (These posts were written as comments- There are 3 pages.)
- Seeds
JonJon Forum topicSingle score on batards results in teardrop shape - Vins du Cap
JonJon Forum topicThis Week in Wine
- Well, mixing and kneading is
Ilya Flyameron Forum topicSour Rye - Still no crackle - Don't stress, Dave K
squattercityon Forum topicSour Rye - Still no crackle - (Future of Flour) BookOmar Khaledon Forum topicFree Book: The Future of Flour
- (The Future of Flour) BookOmar Khaledon Forum topicFree Book: The Future of Flour
- Some follow-up questions
pmccoolon Forum topicGummy, sticky crumb - Yikes! So much effor and cost!!!dkasakitis@yahoo.comon Forum topicCompilation of pH, pH Meter, and other such things
- Have to step back big timedkasakitis@yahoo.comon Forum topicSour Rye - Still no crackle
- Thank you!Turanon Blog postSourdough starter separated
- Nope
courierdsfon Forum topicSan Francisco: bulk buying flour for home made sourdough - If you search on "holes" orColin2on Forum topicHoles/Bubbles ?
- Am I missing something? Again?Mike Averyon Blog postSweet Potato Rye Sourdough Shokupan
- rack -chinese store?
jo_enon Blog postZOJI: PANS for BAKING - rack for bread machine?
jo_enon Blog postSweet Rye Bread for Bread Machines
- Pictures and Milk Washtroglodyteon Blog postSourdough Bread for Bread Machines with Programmable Cycles
- The rating system isn't
mwilsonon Forum topicThis Week in Wine
- Absolutely fine
Abeon Blog postSourdough starter separated - You'll be baking a sourdough before long
Abeon Forum topicExtremely new to making starter. Need help!
- Will dobliorgon Forum topicProblem with proofing...
- Agree...bliorgon Forum topicProblem with proofing...
- Thank you!bliorgon Forum topicProblem with proofing...
- Good question
mwilsonon Forum topicThis Week in Wine
- Thanks, I'll have a browse of
albacoreon Forum topicThis Week in Wine - It might not e a good idea.artisanvegaearthon Forum topicAsking with Pyrex vs cast iron
- After 16 hrs (we have a coolflynnboyon Forum topicSlashing
- Two feeds laterLitesout205on Forum topicExtremely new to making starter. Need help!
- Not every bread needs
Mini Ovenon Forum topicSlashing - Check out baby bottle warmers
Mini Ovenon Forum topicLooking for feedback from home bakers
- Where does all the italophilia come from?
JonJon Forum topicThis Week in Wine
- Why would you dump it?
Mini Ovenon Forum topicDiscarding Sourdough Starter - No Discard Method Help
- Good
Mini Ovenon Forum topicBaking stone vs. dutch
- A sleeve could be good.
GaryBishopon Forum topicLooking for feedback from home bakers - I'm figuring ...ejspritzon Forum topicLooking for feedback from home bakers