Recent Forum and Blog Comments
- Thank you Ian. Good to hear
Song Of The Bakeron Blog postRemembering How To Bake & Some Experimental Stone Ground WW Flour Loaves - Thank you !
trailrunneron Blog postFarmers Market Week 19 (Spelt SD and Vollkornbrot continued) - Stunning !
trailrunneron Blog postRemembering How To Bake & Some Experimental Stone Ground WW Flour Loaves
- Enzymes?clazar123on Forum topicTwo things -- Dough too liquidy and what is the importance of the seam?
- Great to see what you are doing !
trailrunneron Forum topicBrioche Video
- They will
gmagmabaking2on Forum topicHello from Palm Desert, CA - My pleasure
Debra Winkon Forum topicVery liquid sourdough - Interesting, but apparently not a clear cut caseGAPOMAon Forum topicErgot, witchcraft and civilization
- Nothing new
Debra Winkon Forum topicVery liquid sourdough
- What beautiful loaves. Both
Janetcookon Blog postRemembering How To Bake & Some Experimental Stone Ground WW Flour Loaves - Hello Kersteen & welcome
Darwinon Forum topicHello from Palm Desert, CA - Potato Starch or Flourjar14on Blog postSome GF Experiments
- Hi Pat,These look yummy.
Janetcookon Blog postThought I hadn't been baking, huh?
- The pretzelsproth5on Blog postThought I hadn't been baking, huh?
- Now that you mention it.... IJamieDon Forum topicTwo things -- Dough too liquidy and what is the importance of the seam?
- Beautiful crumb...LindyDon Blog postThought I hadn't been baking, huh?
- S&FLes Nightingillon Forum topicTwo things -- Dough too liquidy and what is the importance of the seam?
- Thank you! That makes meamusedmonkeyon Forum topicCan cracked rye be made into flour?
- Thanks JohnAnonymouson Blog postFarmers Market Week 19 (Spelt SD and Vollkornbrot continued)
- FormulaAnonymouson Blog postFarmers Market Week 19 (Spelt SD and Vollkornbrot continued)
- Awesome baking Josh. I've
Isand66on Blog postFarmers Market Week 19 (Spelt SD and Vollkornbrot continued) - Thanks DABAnonymouson Blog postFarmers Market Week 19 (Spelt SD and Vollkornbrot continued)
- When does it start looking like a blob?clazar123on Forum topicTwo things -- Dough too liquidy and what is the importance of the seam?
- Welcome back John. It's
Isand66on Blog postRemembering How To Bake & Some Experimental Stone Ground WW Flour Loaves
- Thanks. Looks interesting,
ichadwickon Forum topicBest app or program for keeping a baking journal/diary? - There is an application for
Floydmon Forum topicBest app or program for keeping a baking journal/diary? - Ah yes
Floydmon Forum topicAnyone having site format issues?
- flour and water in UKtimkoon Forum topicTwo things -- Dough too liquidy and what is the importance of the seam?
- How long were they out before being refrigerated?
dsadowskon Forum topichelp in identify the problem with my bagels. - StarterJamieDon Forum topicTwo things -- Dough too liquidy and what is the importance of the seam?
- Wow Josh...great job on both
Song Of The Bakeron Blog postFarmers Market Week 19 (Spelt SD and Vollkornbrot continued)
- Look to your starter-2clazar123on Forum topicTwo things -- Dough too liquidy and what is the importance of the seam?
- Well that is interestingclazar123on Forum topicTwo things -- Dough too liquidy and what is the importance of the seam?
- Look to your starterclazar123on Forum topicTwo things -- Dough too liquidy and what is the importance of the seam?
- beautiful trade !
trailrunneron Blog postFarmers Market Week 19 (Spelt SD and Vollkornbrot continued)
- A setting was changed-problem fixedclazar123on Forum topicAnyone having site format issues?
- british flourPatfon Forum topicBritish (UK) Flour good for American Sourdough Recipes?
- the Great AwakeningLes Nightingillon Forum topicTwo things -- Dough too liquidy and what is the importance of the seam?
- Awful nice breads Josh! Better
dabrownmanon Blog postFarmers Market Week 19 (Spelt SD and Vollkornbrot continued) - Hm... I haven't changed
Floydmon Forum topicAnyone having site format issues?
- To be honest with
dabrownmanon Blog post15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread
- Glad you like the pictures.
dabrownmanon Blog post15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread
- Verbatim
anandaon Forum topicTwo things -- Dough too liquidy and what is the importance of the seam? - Cinnamon Swirls
le boulonger86on Forum topicCinnamon roll dough - We like both of these breads even though
dabrownmanon Blog post15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread
- Nice LoavesAnonymouson Blog post15 % Whole Grain SD and YW Orange, Cranberry Walnut Bread
- Have you tried asking Anita's
fluxon Forum topicRye Chops Will This Work? - Might I suggestAnonymouson Blog postStraight dough 76% hydration ciabatta
- It's comforting for sure:)))
Fin finon Blog postThe rose baguette - I wondered the same thingAnonymouson Forum topicstarter won't float