Recent Forum and Blog Comments
- Thanks Ian! This bread makes . . .
Skibumon Blog postITJB Old-School Deli Rye! - Insight
anandaon Blog postAnother Horst Bandel Black Pumpernickel - I heated half
dabrownmanon Blog postSaturday Night Calzones – or are they Stromboli’s? - I've read hear and in othertchismon Forum topicCast Iron Pot - Cold or Preheated Oven?
- That's an awesome recipe!katyajinion Forum topicrosemary asiago bread, in the slow cooker!
- Well I did it this way:katyajinion Forum topicsteel cut oats vs oatmeal (flakes) in soaker
- Saw your pizza and calzones!
dabrownmanon Blog post28 % Whole Multigrain Sourdough with Corn, Potato, Farina and Oat.
- Only 1 layer
Mark Sealeyon Forum topicExploding Dutch Ovens? - My guess is if the berries
mrfroston Forum topicBarley Malt in breads? - Yes and yes and I've neveradrion Forum topicSourdough formulas
- Me too!
Mini Ovenon Forum topicMy brioche experiment - I'm guessing
dabrownmanon Blog postOmid's Iranian Barbari Bread
- Thanks for the input! TodayBrianODon Forum topic10:100:100 feed timing
- I'd be honored : )
SylviaHon Blog postCalzone too! Thanks Ian! - Thank you, DA!
SylviaHon Blog postCalzone too! Thanks Ian!
- Thank you, Ian
SylviaHon Blog postCalzone too! Thanks Ian!
- I think your biggest concern is not
Mini Ovenon Forum topictransporting sourdough starter overseas
- You've inspired me. Another "hello from NY"
the hadsteron Forum topicA belated hello, from New York - Very nice, Sylvia. Would you
Floydmon Blog postCalzone too! Thanks Ian! - I preheat the oven and baking
aguatson Forum topicRoggensauerteigbrot: 100% Rye Sourdough - I'd say it went wild...
Mini Ovenon Forum topic10:100:100 feed timing
- Gumminess
aguatson Forum topicRoggensauerteigbrot: 100% Rye Sourdough
- Gourmet Stromzone's
SylviaHon Blog postSaturday Night Calzones – or are they Stromboli’s?
- I should add
Mini Ovenon Forum topic10:100:100 feed timing
- Sounds good!
Mini Ovenon Forum topic10:100:100 feed timing
- Love your calzones Sylvia!
dabrownmanon Blog postCalzone too! Thanks Ian!
- Hi thanks for your comments
LawrenceLon Forum topicSourdough formulas - Hi DavidYes I feed it every
LawrenceLon Forum topicSourdough formulas
- Oy. I'd say when the RATE is increasing
the hadsteron Forum topic10:100:100 feed timing
- Hi joshthanks for the
LawrenceLon Forum topicSourdough formulas
- With so many Europeans
dabrownmanon Blog postArts and Crafts Market.
- Nobody knows?Lörrenon Forum topicBarley Malt in breads?
- Thanks for this information.
Janetcookon Forum topicRoggensauerteigbrot: 100% Rye Sourdough - Very handsome loaf, MANNA!
dmsnyderon Blog postLe Pain au Levain - Many thanks! I may have been
aguatson Forum topicRoggensauerteigbrot: 100% Rye Sourdough
- BIG SMILE on my face reading
Janetcookon Blog postArts and Crafts Market.
- Sourdough builds
dmsnyderon Forum topicSourdough formulas
- Your take on thsi bread
dabrownmanon Blog postLe Pain au Levain
- It's probably better
Antilopeon Forum topicCast Iron Pot - Cold or Preheated Oven? - Thank you for the formula.
Janetcookon Forum topicRoggensauerteigbrot: 100% Rye Sourdough
- I've only baked at 450-F
Antilopeon Forum topicExploding Dutch Ovens?
- In Germany and Austria thisadrion Forum topicSourdough formulas
- 475 - 451 = 24
Mark Sealeyon Forum topicExploding Dutch Ovens?
- So I'm ConfusedAnonymouson Forum topicSourdough formulas
- GorgeousAnonymouson Blog postLe Pain au Levain
- About a Dutch oven and pizza, howeverrichkaimdon Forum topicCast Iron Pot - Cold or Preheated Oven?
- I start with a 500 degree Dutch oven...richkaimdon Forum topicCast Iron Pot - Cold or Preheated Oven?
- Very nice. Looks great.What
Isand66on Blog postLe Pain au Levain - When I use parchment paper in the oven
Antilopeon Forum topicExploding Dutch Ovens?
- predicting great things
Frankoon Blog postArts and Crafts Market.