Recent Forum and Blog Comments
- Airborne
Our Crumbon Blog postTartine Sesame Bread - I'm upto day 4. Quick questionAnonymouson Blog postStarting a Starter - Sourdough 101
- Great bread
Darwinon Blog postTartine Sesame Bread - Add waterfotomat1on Forum topicHelp - Electrolux doesn't knead 10 lbs. bread dough enough
- This one is very tasty
dabrownmanon Blog postUn-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts - Well, we like its taste...It
alibeyon Forum topicMy weekend bread: 50 % whole bread - bacon? hot dogs?
Mini Ovenon Blog postUn-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts - This one of those
dabrownmanon Blog postUn-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts
- thank you :)
alibeyon Forum topicMy weekend bread: 50 % whole bread
- BrowningTruffleson Forum topicgetting the loaves brown enough
- The crumb
alfansoon Blog postSan Joaquin Sourdough Baguettes - browningTruffleson Forum topicgetting the loaves brown enough
- b rowningTruffleson Forum topicgetting the loaves brown enough
- Stainless steel is fineXenophonon Forum topicSodium Hydroxide
- Looks wonderful!
David Esq.on Blog postTartine Sesame Bread - I think I see the problem
David Esq.on Forum topicTo Artisan or Not To Artisan
- Looks amazing!DavidEFon Forum topicWork days - Sourdough country loaf
- Oh.. the flavor must be Super
Mebakeon Blog postUn-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts - I'm not 100%, but theMisterTTon Forum topicTo Artisan or Not To Artisan
- I didn't wade through all ofBBQinMaineiacon Forum topicHelp - Electrolux doesn't knead 10 lbs. bread dough enough
- Get an Ankarsrum/AssistantBBQinMaineiacon Forum topicMy KA KP26M1XNP stand mixer is possessed by the devil
- That looks and sounds soo
Mebakeon Blog post60%+ Whole Grain Tomato Batard
- I have an OXO that weighs upBBQinMaineiacon Forum topicBest baker's scale
- Lovely efforts, this looks
Mebakeon Blog postThe golspie loaf - 100% whole wheat sourdough
- Stainless steel would be fineBBQinMaineiacon Forum topicSodium Hydroxide
- A very good Idea Josh!!! ThisCeciCon Blog postFarmer's Market Week 25 and a Few Other Things
- Wow this is the first time ICeciCon Blog postUn-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts
- Thanks Darwin. Its a veryCeciCon Blog post60%+ Whole Grain Tomato Batard
- Thank you so much josh. WhatCeciCon Blog post60%+ Whole Grain Tomato Batard
- Thanks for your complement.CeciCon Blog post60%+ Whole Grain Tomato Batard
- assume potato is higher in water
Mini Ovenon Forum topicSweet Potato question
- Thank you WoodenSpoon itCeciCon Blog post60%+ Whole Grain Tomato Batard
- When i looked at Chad's OatCeciCon Blog postDouble Fermented Oat Porridge Bread
- Search your "cabin"
Mini Ovenon Forum topicbeginner question why cover the rising dough, volume baffles me, and whats up with my temp?
- If you go the foil route
Mini Ovenon Forum topicDutch Oven alternatives?
- Could be too gentle?
Mini Ovenon Forum topicHole in the Middle
- Nice bread
Darwinon Blog postLemon&PoppySeed Sourdough
- I will have 5 cups in oneBread wineron Forum topicHole in the Middle
- Try a different shaping method
Mini Ovenon Forum topicHole in the Middle
- I've only cut into one so far
alfansoon Blog postSan Joaquin Sourdough Baguettes
- Search TFL for "Magic Bowl"
dmsnyderon Forum topicDutch Oven alternatives? - Those have to be tasty, Alan!
dmsnyderon Blog postSan Joaquin Sourdough Baguettes
- FWYS overnights
dmsnyderon Blog postFWSY Overnight Blonde - Yummy!
- sweet potato….embthon Forum topicSweet Potato question
- barley malt syrup...embthon Forum topicMalt powder and syrup
- 10 below….embthon Forum topicbeginner question why cover the rising dough, volume baffles me, and whats up with my temp?
- Finally got around to a SJSD Bag bake
alfansoon Blog postSan Joaquin Sourdough Baguettes
- Browning and crust...Xenophonon Forum topicgetting the loaves brown enough
- Under-ProofedGail_NKon Blog postFWSY Overnight Blonde - Yummy!
- Yes, Some Rice Flour
GSnydeon Blog postClayton's Blue Ribbon Bread (the Po-Boy Choice)