Recent Forum and Blog Comments
- Doing betterdebdpon Forum topicStarter smells like alcohol
- 2 fine loaves indeed
dabrownmanon Blog postSpelt Bread with Sprouted Kamut Berries - Ouch
tea berrieson Forum topicHello from Manitoba, Canada & starter Q - When I am doing one "Stretchshopkins1994on Forum topicAny folding experts out there?
- Well, the proof that it was
mrfroston Forum topicAny folding experts out there? - Good, but no.
David Esq.on Forum topicTartine Approach Worth It?? - It Lives!Crusty44on Forum topicTartine Approach Worth It??
- alright, how about replacingscottvon Forum topicmy first sourdough recipe - thoughts
- Follow the bread-not the recipeclazar123on Forum topicWater pH and strength of gluten
- late to the party
vardaon Blog postSourdough Beer Pretzel Rolls with Caramelized Onions - Your proof times seem quiteBreadBroon Forum topicmy first sourdough recipe - thoughts
- Grigne FormationSteveBon Forum topicHelp with scoring to get that busted-open look?!
- Thank you everyone for allshopkins1994on Forum topicAny folding experts out there?
- Beautiful photo
David Esq.on Blog postTartine's Country Loaf
- Mickey ears
David Esq.on Forum topicHelp with scoring to get that busted-open look?!
- Whoa
FlourChildon Blog postCatch-up - Alas, my thoughts were not
FlourChildon Blog postSourdough Beer Pretzel Rolls with Caramelized Onions
- I should have known that theBakingmadtooon Blog postWhite Flour Warm-Spot Levain from FWSY
- Wow. just Wow. Your FWSY
FlourChildon Blog postWhite Flour Warm-Spot Levain from FWSY
- Very pretty. It looks justBakingmadtooon Blog postTartine's Country Loaf
- It looks very nice! I love toBakingmadtooon Blog postBroken wheat and sunflower sourdough boule
- fold as necessary
FlourChildon Forum topicAny folding experts out there?
- Gingi, thanks for re-posting
FlourChildon Forum topicIs it worth upgrading to 2nd edition of Hammelman's Bread book?
- Pizza Stone $12.97
ElPanaderoon Forum topicHello from Manitoba, Canada & starter Q - One of themCharSiuon Forum topicNatural dough preservatives
- Seems to me you read up on
ElPanaderoon Forum topicHello from Manitoba, Canada & starter Q
- Sounds good, thanks for theMBaadsgaardon Forum topicSetup for maximum oven spring
- I can't directly answer yourBBQinMaineiacon Forum topicflour fineness
- Heres the formula I used for Wheat-Rye 20CeciCon Forum topicProblem with Doughie Crumb - Tartine No3 Wheat Rye 20 with Mixed Seeds
- Thanks, dbm!
dmsnyderon Blog postWhite Flour Warm-Spot Levain from FWSY - Start here ...
dmsnyderon Forum topicHelp with scoring to get that busted-open look?!
- StellarAnonymouson Blog postSpelt Bread with Sprouted Kamut Berries
- Thanks!
ashleymariethomon Forum topicPhoto upload size? - Thanks!MostlySDon Blog post100% Sourdough Oat Bran Bread
- I'm making it out of lime Itchismon Forum topicWood-fired versus kitchen oven
- I think this is your best post in a
dabrownmanon Blog postWhite Flour Warm-Spot Levain from FWSY
- Any garden store will have lava rocks -
dabrownmanon Forum topicSetup for maximum oven spring
- Looks awful nice CeciC!
dabrownmanon Blog post3 Weekend Bake
- Who's recipe for 100% Hydration?sandydogon Forum topicWater pH and strength of gluten
- 100% hydration white bread
dabrownmanon Forum topicWater pH and strength of gluten
- Now we are getting somewhere.
dabrownmanon Forum topicMaking a starter more sour
- I made this today
Muskieon Forum topicWater pH and strength of gluten - Adding flour makes your
WoodenSpoonon Forum topicWater pH and strength of gluten - Can you give a sample recipe?clazar123on Forum topicWater pH and strength of gluten
- Hi Isand66,Thank you veryCeciCon Blog post3 Weekend Bake
- Sure thing
David Esq.on Forum topicTartine Approach Worth It??
- Based on a review here, Ibarryvabeachon Forum topicWhat are we using to cut these loaves?
- Satimis, You can good goodbarryvabeachon Forum topicCollapse of loaf top
- Well, all the recipies I'm working with
Muskieon Forum topicWater pH and strength of gluten
- Do you really mean 100% hydration *dough*?
BobSon Forum topicWater pH and strength of gluten