Recent Forum and Blog Comments
- Very nice Sour Ryes, weavers house!
dmsnyderon Blog postSour Rye sprayed with water 4 times - I grind pretty regularly,barryvabeachon Forum topicFirst time grind - couple questions
- Excellent loaves Wingnut..
Song Of The Bakeron Blog post3/10/14 Bake - Be of good cheer -- think of what you HAVE learnedbread.on.beardon Forum topicVery sour, expensive sourdough, causes a sensation of vomitting
- Try it, you'll be surprised!
Breadandwineon Forum topicPasta Old Style - Thank you isand66!Thetchismon Forum topicYesterday's Bake
- My first attempts at making
MarkSon Forum topicVery sour, expensive sourdough, causes a sensation of vomitting - You're KA grinder attachment is not a KOMO.
dabrownmanon Forum topicFirst time grind - couple questions - They sure look
dabrownmanon Forum topicToday's baking
- Thank you Jannie for your
Song Of The Bakeron Blog postLevain Boule/Batard & Tartine Country Loaf
- Thank youAnonymouson Blog postSour Rye sprayed with water 4 times
- Thanks Julie. I feel
Song Of The Bakeron Blog postLevain Boule/Batard & Tartine Country Loaf
- Thanks Khalid. I know this
Song Of The Bakeron Blog postLevain Boule/Batard & Tartine Country Loaf
- Thanks Ian. This is really
Song Of The Bakeron Blog postLevain Boule/Batard & Tartine Country Loaf
- Develop gluten before adding fats
ericreedon Forum topicSo what happens if you use lots of butter/oil and lots of vital wheat gluten? he he... - Gotta be careful talking about "bugs"
Mini Ovenon Blog post3/10/14 Bake - No worries
Wingnuton Blog post3/10/14 Bake - How did you change your steaming method?janniethebakeron Blog postLevain Boule/Batard & Tartine Country Loaf
- I would first reduce the yeast
Mini Ovenon Forum topicFarmers Ground Organic Flour~ Cracking during final fermentation and little rise HELP!
- I don't think you are very far off
dabrownmanon Forum topicSourdough help and Tartine No. 3 Fermented Oat Bread
- 2 cents
Wingnuton Forum topicFirst time grind - couple questions
- Cheers Darwin
Wingnuton Blog post3/10/14 Bake
- Looks great
Darwinon Blog post3/10/14 Bake - Hydrationgorboon Forum topicMeasuring hydration
- Now that is the kind of rye bread that needs
dabrownmanon Blog postSour Rye sprayed with water 4 times
- The distinction between malt types has always confused mezoyerteygon Blog postSourdough Geoff's Multigrain Bread
- Lucy says se would like to see
dabrownmanon Blog postCorn Rye Sourdough
- It is strange, but I seem tohamletcaton Forum topicAdding wheat gluten
- Thanks!
ericreedon Forum topicSourdough help and Tartine No. 3 Fermented Oat Bread
- Bet this was the best tasting one so far?
dabrownmanon Blog postPVM Again
- You have a grinder for fresh flour
breadbythecreekon Forum topicFirst time grind - couple questions - typo typo typoRobin Don Forum topicFarmers Ground Organic Flour~ Cracking during final fermentation and little rise HELP!
- Correct on the typeRobin Don Forum topicFarmers Ground Organic Flour~ Cracking during final fermentation and little rise HELP!
- Oh, yum! Beautiful!
Slainteon Forum topicSD Rye Bagels: I cheated and it worked! - yeast 3.63% is grams?
Mini Ovenon Forum topicFarmers Ground Organic Flour~ Cracking during final fermentation and little rise HELP!
- beautiful!
breadbythecreekon Forum topicSourdough help and Tartine No. 3 Fermented Oat Bread
- Listen to Mini Oven...
kensbread01on Forum topicVery sour, expensive sourdough, causes a sensation of vomitting - Good to know
ericreedon Forum topicSourdough help and Tartine No. 3 Fermented Oat Bread
- TrumasburgRobin Don Forum topicFarmers Ground Organic Flour~ Cracking during final fermentation and little rise HELP!
- Shorter bulk fermentRobin Don Forum topicFarmers Ground Organic Flour~ Cracking during final fermentation and little rise HELP!
- My home town!
breadbythecreekon Forum topicFarmers Ground Organic Flour~ Cracking during final fermentation and little rise HELP!
- My over feeding alarm is
Mini Ovenon Forum topicVery sour, expensive sourdough, causes a sensation of vomitting
- Shorter proofRobin Don Forum topicOrganic Flour Cracking and not hold shape before baking HELP
- Formula and timelineRobin Don Forum topicOrganic Flour Cracking and not hold shape before baking HELP
- Formula and timelineRobin Don Forum topicFarmers Ground Organic Flour~ Cracking during final fermentation and little rise HELP!
- You could feed 60 g room temperature
dabrownmanon Forum topicSourdough help and Tartine No. 3 Fermented Oat Bread
- Flour fingersRobin Don Forum topicMy dough never passes window-pane tests; what is wrong
- If you don't like the taste
Floydmon Forum topicVery sour, expensive sourdough, causes a sensation of vomitting - You got it!
breadbythecreekon Forum topicSourdough help and Tartine No. 3 Fermented Oat Bread
- You know.. After thinkingMBaadsgaardon Forum topicEffect of room temperature when shaping?