Recent Forum and Blog Comments
- Better safe than sorry :-)
rozeboosjeon Forum topicMonster Raving Loony Starter - No need to do all thatDavidEFon Forum topicHow do the commercial bakers get that white fluffy bread?
- For a first sourdough, those
Floydmon Blog postVermont Sourdough a'la Kasey - Airtight ContainerPostal Grunton Forum topicFlour storage and dough storage
- Same here, the fridge starter
phazon Forum topicMonster Raving Loony Starter - Blow Over? You Are What You Eat...,
Wild-Yeaston Forum topicDangers of Rice? - What a beautiful loaf, Karin!
wassisnameon Blog postDan Lepard's Pumpkin Whey Bread - Just curious.SCChrison Forum topicHobart grinder
- Thank you Khalid.It's nice to
Isand66on Blog postParmesan Scallion Rolls - Indee, phaz, there is a thin
rozeboosjeon Forum topicMonster Raving Loony Starter
- I hear some have added salt,
phazon Forum topicMonster Raving Loony Starter
- how do you figure?yankeedaveon Forum topicGluten content of semolina/durum
- if it's rising good, which it
phazon Forum topicMonster Raving Loony Starter
- [stroking chin pensively] Ok
rozeboosjeon Forum topicMonster Raving Loony Starter
- and the other half
nicodvbon Blog postMy favorite brioche dough - Fougasse
le boulonger86on Forum topicFougasse - Your style of brioche sounds
FlourChildon Blog postMy favorite brioche dough - additional books I have found usefultimkoon Forum topicMichael Pollan - Cooked; a Natural History of Transformation.
- what a nice crumb Paul
nicodvbon Blog postA variation on Hamelman's Sourdough Seed Bread
- PastramiMaluzon Blog postMeat Week
- Great crumb and rise for 100%
Mebakeon Blog post100% Wheat (using locally grown Hollis Hard Red Winter Wheat) - Beautiful grigne, Paul! A
Mebakeon Blog postA variation on Hamelman's Sourdough Seed Bread
- No, i've been too busy and
Mebakeon Blog postMy Take on The Country Loaf
- industrial
anandaon Forum topic100% Whole Wheat Pain De Mie - unusual
nicodvbon Blog postMy favorite brioche dough
- Well you could label them:
Mebakeon Blog postFarmer's Market Week 15 (Country Sour)
- Those are fine looking rolls,
Mebakeon Blog postParmesan Scallion Rolls
- Any thoughts on an airtightpal251on Forum topicFlour storage and dough storage
- What a great idea
Juergen Krausson Blog postHoliday challah - Hi guys and girls! Thanks for
rozeboosjeon Forum topicMonster Raving Loony Starter
- Spent GrainsPostal Grunton Forum topicSpent grains in Upper Valley (NH or VT)
- beautiful ears :)
trailrunneron Blog postA variation on Hamelman's Sourdough Seed Bread - Cambro
trailrunneron Forum topicFlour storage and dough storage
- Really nice, Paul.
Floydmon Blog postA variation on Hamelman's Sourdough Seed Bread
- Yep, I agreebredtobakeon Forum topicNewbie--Tartine dough and sticking
- Great looking bake Paul.
Isand66on Blog postA variation on Hamelman's Sourdough Seed Bread
- I would stiffen it up some too
dabrownmanon Forum topicMonster Raving Loony Starter - Ditto...the refrigerator is
Isand66on Forum topicMonster Raving Loony Starter
- Thanks for the warningAnonymouson Blog postFarmer's Market Week 15 (Country Sour)
- Very nice.what formula did
Isand66on Forum topicFougasse
- Cold Stretch and FoldsAnonymouson Blog post100% Wheat (using locally grown Hollis Hard Red Winter Wheat)
- SD, rye and molasses
dabrownmanon Forum topicmolasses in hawaii, sourdough cure?
- Oh you shouldAnonymouson Blog post100% Wheat (using locally grown Hollis Hard Red Winter Wheat)
- DABAnonymouson Blog post100% Wheat (using locally grown Hollis Hard Red Winter Wheat)
- It's hard to tell with this kind of roll
Vicious Babushkaon Forum topicPecan Sticky Rolls - This bread looks fantastic
dabrownmanon Blog postA variation on Hamelman's Sourdough Seed Bread
- Appreciate your kind words
Isand66on Blog postParmesan Scallion Rolls
- That looks very good
pmccoolon Forum topicFougasse - How did the apple juice affect the flavor
pmccoolon Forum topicPecan Sticky Rolls
- OMG
vardaon Blog postMy favorite brioche dough