Recent Forum and Blog Comments
- Thank you for the complement
Janetcookon Blog postOdds and ends - Gosh, 1 tbsp dried yeast for
Cobon Forum topicFlat Bread - Still a work in progress
vardaon Blog postThe Dog Ate My Baguette - I'm becoming confused.I often
Cobon Forum topicProcessing semolina to make durum flour possible?
- That is a perfect
dabrownmanon Blog postTang-Zhong Whole Wheat Multigrain - Those German apprentices
dabrownmanon Blog postThe Dog Ate My Baguette
- I don't think they make
dabrownmanon Forum topicWooden troughs
- Those are beautiful loaves.
Lavanyashahon Blog postTang-Zhong Whole Wheat Multigrain - I would toast them cut side up in
dabrownmanon Forum topicStuffed bagels
- This is gradually going off
Cobon Forum topicWooden troughs
- In my design days we had a
PiPson Blog postNew England road-trip (bread and ovens) - Sorry, i missed this
Cobon Forum topicWooden troughs
- A nice idea, but how would
Cobon Forum topicStuffed bagels
- Wow Janet!
dabrownmanon Blog postOdds and ends
- Another
dabrownmanon Blog postNew England road-trip (bread and ovens)
- Oddly, yeast
dabrownmanon Forum topicStarter help
- According to Wikipedia
dabrownmanon Forum topiclevain lost lustre
- Starter ChemistryDavidEFon Forum topicStarter help
- Sourness is hard to nail down, but easy to get.DavidEFon Forum topicStarter help
- That would depend and is relative
dabrownmanon Forum topicreplacing instant yeast with SD
- Here's a thoughtholds99on Forum topiclevain lost lustre
- I did a search for
dabrownmanon Blog postTourte de Siege
- I did search for
dabrownmanon Blog postTourte de Siege
- I told my daughtr
dabrownmanon Forum topicStarter help
- If you want more sour, take your starter to
dabrownmanon Forum topicStarter help
- Tangzhong Buttermilk Honey Wheat Bread
Antilopeon Forum topicTangzhong in a Bread Machine - Great looking bread, Max!
Mebakeon Blog postWhole wheat, whole spelt and white flour sourdough bread - Beautiful, As alaways, Evon!
Mebakeon Blog postSD roggen mehl1150 with dry longan
- Thanks!MaximusTGon Blog postWhole wheat, whole spelt and white flour sourdough bread
- Sour
CJtheDeuceon Forum topicStarter help - Your bread
dabrownmanon Blog postWhole wheat, whole spelt and white flour sourdough bread
- I used to use Laurel's book
Janetcookon Forum topicLaurel's Kitchen Basic WW Hydration...again!
- Smaller amounts of innoculation
dabrownmanon Forum topicStarter help
- Thanks FlourChild!dschalon Forum topicFinally time to uncloak
- I've been looking for
dabrownmanon Blog postSD roggen mehl1150 with dry longan
- You are so kind :)My daughter
Janetcookon Blog postTang-Zhong Whole Wheat Multigrain
- You can certainly do that,tgraysonon Forum topicLaurel's Kitchen Basic WW Hydration...again!
- thank u Annieevon
evonlimon Blog postSD roggen mehl1150 with dry longan - Very nice loaves with
annie the chefon Blog postSD roggen mehl1150 with dry longan - Replacing yeast with SDAmbimomon Forum topicreplacing instant yeast with SD
- oh yes Annie, re-hydrate with
evonlimon Blog postSD roggen mehl1150 with dry longan
- Hi EvonDo you need to
annie the chefon Blog postSD roggen mehl1150 with dry longan
- hi Ian, haha.. they know i
evonlimon Blog postSD roggen mehl1150 with dry longan
- Awe inspiring,! What a
Isand66on Blog postBaba alla napolitana with chocolate and cherry mousse - You have some nice friends
Isand66on Blog postSD roggen mehl1150 with dry longan
- For what it's worth, I find
FlourChildon Forum topicFinally time to uncloak - There are enough challenges
pmccoolon Blog postOdds and ends - When i did my apprenticeship
yozzauseon Forum topicWooden troughs - Lovely looking baguette,
Mebakeon Blog postThe Dog Ate My Baguette
- That's an idea! I'll have to
VonildaBakesBreadon Forum topicLaurel's Kitchen Basic WW Hydration...again!