Recent Forum and Blog Comments
- Thanks again AndyBarbaraKon Forum topicAnanda's Pain au Levain using both a Wheat Levain and a Rye Sourdough
- Rising time
ElPanaderoon Forum topicBest way to maintain and keep a helthy starter in 30C/86F temps - Tartine
dabrownmanon Blog postMy First Tartine Loaf - The bread is very tasty
dabrownmanon Blog postYeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread
- :)
hanseataon Blog postEinkorn Hazelnut Levain - Pinched Not Kneaded! - Orthodox
hanseataon Blog postEinkorn Hazelnut Levain - Pinched Not Kneaded!
- Glad you like the bread - it
dabrownmanon Blog postYeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread
- How to search for Dutch pancake recipes
Antilopeon Forum topicDutch pancake - I just took the dough out of the fridge
dabrownmanon Blog postYeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread
- yup, those extra S&F's
Mini Ovenon Forum topicfirst sourdough - am I missing something - Oops!MostlySDon Forum topicBest way to maintain and keep a helthy starter in 30C/86F temps
- When in doubt ...MostlySDon Forum topicBest way to maintain and keep a helthy starter in 30C/86F temps
- Very attractive country boule
Mebakeon Blog postMy First Tartine Loaf - From my experience, usingMostlySDon Forum topicTiming bread rise+proof from starter rises
- Good job on the sesami
Mebakeon Blog postSD, YW, ADY Tangzhong 100% WW sesame Loaf
- Ian , this is a beautiful
Mebakeon Blog postOld School Jewish Deli Rye with Onions
- I keep my starter in theBreadBroon Forum topicBest way to maintain and keep a helthy starter in 30C/86F temps
- The bread looks lovely, DA!
Mebakeon Blog postYeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread
- where...
Foodzeiton Blog postSD, YW, ADY Tangzhong 100% WW sesame Loaf - After Mini Ovens' advicetomasdon Forum topicfirst sourdough - am I missing something
- A very cute loaf, with
Mebakeon Blog postTartine Country bread - 2nd attempt
- Rex
ElPanaderoon Forum topicsourdough starter help please!!
- A good suggestion, Andy. I
Mebakeon Blog postAndy’s Borodinsky, Take#2
- Looks tastydoscoon Blog postYeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread
- Cloche
pantone_000on Forum topicPortable Charcoal-fed Firebrick Oven - Naive question: Is a cloche
pantone_000on Basic pageMy Daily Bread
- Good to know!
rozeboosjeon Forum topicHappy with these slashes... - Ah, a mix! I misunderstoodBakingmadtooon Blog postEinkorn Hazelnut Levain - Pinched Not Kneaded!
- I am not sure to what extentBakingmadtooon Forum topicTiming bread rise+proof from starter rises
- thank you so much, yourCeciCon Blog postSD, YW, ADY Tangzhong 100% WW sesame Loaf
- nice herringbone
Mini Ovenon Forum topicHappy with these slashes...
- thanks but flours from 759 are expensive toosawyercon Forum topicWhich flour is the best?
- thanks! have fun!katyajinion Forum topicAutolyse question
- Thank you so much for theCeciCon Blog postSD, YW, ADY Tangzhong 100% WW sesame Loaf
- Can't wait to see ur half nCeciCon Blog postYeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread
- I do this with French bread
Antilopeon Forum topicDiscard sourdough starter?
- Feeling sillyCharSiuon Forum topicDiscard sourdough starter?
- So nice!CharSiuon Forum topicWhich flour is the best?
- That's good
anandaon Forum topicAnanda's Pain au Levain using both a Wheat Levain and a Rye Sourdough - VOLLRATH OVENSLKIRKon Forum topicI need a Small Commercial Convection Oven, suggestions?
- From my own experience, Itchismon Forum topicTiming bread rise+proof from starter rises
- Very nice baking Karin!
dabrownmanon Blog postEinkorn Hazelnut Levain - Pinched Not Kneaded!
- Replyrexineffecton Forum topicsourdough starter help please!!
- Thanks,
hanseataon Blog postEinkorn Hazelnut Levain - Pinched Not Kneaded!
- Thanks,
hanseataon Blog postEinkorn Hazelnut Levain - Pinched Not Kneaded!
- Einkorn
hanseataon Blog postEinkorn Hazelnut Levain - Pinched Not Kneaded!
- Thank you!
hanseataon Blog postEinkorn Hazelnut Levain - Pinched Not Kneaded!
- Thanks El Pandoro!Drinkon Forum topicBest way to maintain and keep a helthy starter in 30C/86F temps
- Of course...
Foodzeiton Blog postOld School Jewish Deli Rye with Onions
- just wait...
Foodzeiton Blog postToady Tang Zhong Multigrain Sourdough Boule