Recent Forum and Blog Comments
- Persistence Mode
BetsyMePoochoon Forum topicTurned in Novice Artisan Bread Baking Permit - 5lb = 2.27kg
Mini Ovenon Forum topic5 lb Wedding Challah - Thanks, Brad!It sure pays off
Mebakeon Blog postArts and Crafts Market # 3 - Good tip! I'll definitelyproof419on Forum topicDelaying fermentation
- Thank you, I will try 85% andlew_con Forum topicMeasuring hydration
- After almost 12 hours in the
TorontoFlouron Forum topicSouth African Sourdough Starter - Day 1 - what temperature
Mini Ovenon Forum topicStill having starting help!
- Good morning 2u2, Mariana
Mini Ovenon Forum topicSouth African Sourdough Starter - Day 1
- Just use cold water
David Esq.on Forum topicDelaying fermentation - OK. Its been 8 hours and Ijpattersonon Forum topicStill having starting help!
- Thanks Manna!
aspenhoundon Forum topicTartine Country Bread Bench Time - Hi Nim, thanks for your
Isand66on Blog postSourdough Date Bread Act 2.2 - I would say nothing is wrong.
MANNAon Forum topicTartine Country Bread Bench Time - Thanks for all the input. It
Julie McLeodon Forum topicPurchased Sourdough Starters - mariana, it can wait
Mini Ovenon Forum topicSouth African Sourdough Starter - Day 1
- Mini: dried starters vs dry microbial culturesmarianaon Forum topicSouth African Sourdough Starter - Day 1
- Thank you, Ian!
SylviaHon Blog postSylvia's Irish Soda Bread - Nice bake!doscoon Blog postLet's build a bread - Pain au Levain de Seigle
- Mini, I'll answer below,marianaon Forum topicSouth African Sourdough Starter - Day 1
- hello!! you have been busy as
evonlimon Blog postSt Paddy’s Day Challenge YW Shamrock on a !00% Whole Wheat SD Chacon - What can I get Gold Medal Bread Flour in SingaporeHiscookon Blog postBread Making in Singapore
- Very well put...and I agreeNimon Forum topicWeight Watchers demonisation of bread
- Persistence Mode
Wild-Yeaston Forum topicTurned in Novice Artisan Bread Baking Permit - Would it be possible to makeNimon Blog postSourdough Date Bread Act 2.2
- Finding this fascinating!
Mini Ovenon Forum topicSouth African Sourdough Starter - Day 1
- thank you!bakingleighon Forum topicCroissant timing help
- 5-lb challah baking temp
joyfulbakeron Forum topic5 lb Wedding Challah - Whole-wheat, whole grain sourdough
joyfulbakeron Blog postTartine Whole Wheat Loaf - "hole-y" grail?
- Sorry mini oven new to thisjpattersonon Forum topicStill having starting help!
- Thanks for the comments. The
jimson Forum topicSunday loaves on Saturday - Putting this on my to-bake list
BobSon Forum topicPan De Cioccolate - I think I would hydrate the dough with an autolyse
dabrownmanon Forum topicDelaying fermentation - Oh My!
dabrownmanon Blog postSt. Patricks Day Challenge - Spinach and Cheese Bagel and Motcha Red beans Mochi Cake
- Good, very good.marianaon Forum topicSouth African Sourdough Starter - Day 1
- Thank you, Marcus
pmccoolon Blog postProof of life - That's a great looking soda
Isand66on Blog postSylvia's Irish Soda Bread
- Yea buddy!
Darwinon Forum topicPan De Cioccolate - Congratulations!
Darwinon Forum topicSunday loaves on Saturday
- Perfect indeed.
David Esq.on Blog postMy best Tartine Country Loaves
- Awesome Loaf.
Darwinon Blog postTartine Country Loaf - Finally Sour!
- Yum! I can use a piece or
Isand66on Blog postYW/SD pulla dough chocolate babka
- Beautiful bake Karin. Looks
Isand66on Blog postLet's build a bread - Pain au Levain de Seigle
- Congratulations!
Darwinon Blog postLet's build a bread - Pain au Levain de Seigle
- 48 hour levain stored in fridge.
David Esq.on Blog postMy best Tartine Country Loaves
- Interesting,
andychriston Forum topicConvert diastatic malt to non-diastatic? - Ok I whipped it good, lol.An
TorontoFlouron Forum topicSouth African Sourdough Starter - Day 1
- Hi!marianaon Forum topicSouth African Sourdough Starter - Day 1
- Happy St Patrick's Day Sylvia!
dabrownmanon Blog postSylvia's Irish Soda Bread
- Reinhart bagelsjaywillieon Forum topicConvert diastatic malt to non-diastatic?
- Thanks Julie! I just happen
emkayon Blog postTartine Country Loaf - Finally Sour!