Recent Forum and Blog Comments
- Thank you Gavin, this is the
Benitoon Blog postSpiced Peach Rhubarb Pie - Wonderful. We have a lot ofgavincon Blog postSpiced Peach Rhubarb Pie
- Welcome back to the world ofgavincon Blog postYorkville SD Baguettes Stiff Levain
- Thanks for your comments.
Dave Ceeon Forum topicOlive-rosemary-Parmesan sourdough tin loaf - Excellent
Isand66on Blog postWhole Wheat Loaf - I'll check those out. Thank
Breadzikon Forum topicWhere to get Graham and high extraction flours? - 👽👽
Isand66on Blog postYorkville SD Baguettes Stiff Levain
- Zoia latest success (overproofed)
mwilsonon Forum topicRebalancing Lievito Madre - False reading
mwilsonon Forum topicRebalancing Lievito Madre
- Good to hear!
albacoreon Forum topicThis Week in Wine - You could have a look at
albacoreon Forum topicEnglish muffins, for the millionth time (I suppose)
- Roy again
mwilsonon Forum topicRebalancing Lievito Madre
- Thanks Lance
mwilsonon Forum topicThis Week in Wine
- Yeast and startermarianaon Forum topicFresh Yeast vs. Starter?
- delete question - found answer
jo_enon Blog postGerman whole Rye - spring fun
jo_enon Blog post20230308 Electric and "Semiautomatic" Sieve Shakers
- Things to consider
MichaelLilyon Forum topicMicro Bakery Production Questions - Delicious looking bread andgavincon Forum topicOlive-rosemary-Parmesan sourdough tin loaf
- Same here
Isand66on Blog post20230308 Electric and "Semiautomatic" Sieve Shakers
- Beautiful
Isand66on Blog postEinkorn Whole Wheat Sourdough Hokkaido Milk Bread
- Well I like to ferment the
albacoreon Blog postMy new French starter
- Fresh Yeast
Abeon Forum topicFresh Yeast vs. Starter? - The Perfect Loafpleveeon Blog postThe German Whole Rye crumb
- Difference - yeast (only) is
phazon Forum topicFresh Yeast vs. Starter? - Dense crumbernieSon Forum topicStruggle with tight crumb
- HI,I usually only use theJCinSATon Forum topicAnkarsrum new user
- Hydration varies slightlyAnother Girlon Blog postMy new French starter
- Dough scraper
Dave Ceeon Forum topicTip - a super nice tool, the spatula
- lowering hydration = defeat...
UVCaton Forum topicquick autolisation question - Right now it's boiling waterbenjamin163on Forum topicquick autolisation question
- Thank you for your thoughts.benjamin163on Forum topicquick autolisation question
- and steam?
UVCaton Forum topicquick autolisation question
- flour?
UVCaton Forum topicquick autolisation question
- Thank you for the reply.I dobenjamin163on Forum topicquick autolisation question
- Thanks Gavin
albacoreon Blog postMy new French starter
- Thanks AG
albacoreon Blog postMy new French starter
- Have you tried shaping twice?
Abeon Forum topicquick autolisation question
- your crumb is quite good
squattercityon Forum topicStruggle with tight crumb - Thank you very much Gavin, it
Benitoon Blog postEinkorn Whole Wheat Sourdough Hokkaido Milk Bread
- This winter trip to Fort
Benitoon Blog postEinkorn Whole Wheat Sourdough Hokkaido Milk Bread
- To add to this thread,here isbenjamin163on Forum topicquick autolisation question
- freshly milled
jo_enon Forum topicSparse documentation on 100% freshly milled breads... Reason?
- Thanks Ian and Benny!
Yippeeon Blog post20230308 Electric and "Semiautomatic" Sieve Shakers - Great recipe!sliggett80on Blog postGolden Saffron and Fennel Loaf
- Wonderful Looking Crumb
WatertownNewbieon Blog postThe German Whole Rye crumb - Love the crumb. Tasty.gavincon Blog postThe German Whole Rye crumb
- Well at least you got a verygavincon Blog postMy new French starter
- Really nice job Benny. Looksgavincon Blog postEinkorn Whole Wheat Sourdough Hokkaido Milk Bread
- Great Job. Looks fabulousgavincon Blog postGerman whole Rye
- Beautiful
Isand66on Blog postEinkorn Whole Wheat Sourdough Hokkaido Milk Bread