Recent Forum and Blog Comments
- I wanted to try einkorn, too!
Yippeeon Forum topicEinkorn and spelt flour sources, please - Frankenlaibmarianaon Forum topicFranconia Crusty Boule - Why 3 of the Same Stages?
- It works!KTon Forum topicGray/blue spots on bottom of baked loaf
- Alveoli
mwilsonon Forum topicRebalancing Lievito Madre - Interesting points - I havejoegranzon Forum topicRebalancing Lievito Madre
- Excited too
Mark Sealeyon Forum topicEinkorn and spelt flour sources, please - Very excited
Yippeeon Forum topicEinkorn and spelt flour sources, please
- Acidity effect on texture
mwilsonon Forum topicRebalancing Lievito Madre
- Thank you for such a detailed
DavidLoafTweakeron Forum topicIntro and a request for feedback - The original Gardenburger?
alcophileon Forum topicCould this be considered bread? - I think you'll like it
CalBeachBakeron Blog postPane di Farro - In my experience, the biggest
Rockon Forum topicUsing a Kenwood mixer. - Waiting did it for me.
GaryBishopon Forum topicGetting rid of lumps in biga - Welcome to TFL. Yes, really!
pmccoolon Forum topicthe new guy - What is a Neanderthal patty?whm1974on Forum topicCould this be considered bread?
- re: Getting rid of lumps in biga
GaryBishopon Forum topicGetting rid of lumps in biga
- And even nicer when they have
yozzauseon Forum topicHi Everyone - My first thoughtturetamon Forum topicSour Rye - Still no crackle
- Co-substratesYenForYangon Forum topicLactic Acid Fermentation in Sourdough
- Commercial Crustslouiscohenon Forum topicHave I stumbled across the secret to...
- No Worse Than Beforelouiscohenon Forum topicWorkday 100% Whole Wheat - Latest Attempt
- I decided to order the book
Econprofon Blog postPane di Farro - Change only one variable at a time
Mini Ovenon Forum topicSour Rye - Still no crackle - Welcome to TFL!clazar123on Forum topicHi Everyone
- Found a recipe almost identical
Mini Ovenon Forum topicSour Rye - Still no crackle
- Ok
Pizzafreakon Forum topicOiling a proofing bowl - Nice suggestion!!! Tnks😄
Pizzafreakon Forum topicOiling a proofing bowl
- Week 3
tziganeon Forum topicStarting again for the new year - Like this high hydration rye?
Mini Ovenon Forum topicSour Rye - Still no crackle
- It looks fine to me, but whatbarryvabeachon Forum topicWorkday 100% Whole Wheat - Latest Attempt
- Vital wheat glutin and cracks on the ryedkasakitis@yahoo.comon Forum topicSour Rye - Still no crackle
- Acidity and pHjoegranzon Forum topicRebalancing Lievito Madre
- Seems like such a long time
mwilsonon Forum topicRebalancing Lievito Madre
- Neanderthal cooking
alcophileon Forum topicCould this be considered bread?
- Gorgeous loaf! I'm sure it
naturaleighon Blog postEinkorn loaf - Gorgeous loaf! I'm sure it
naturaleighon Blog postEinkorn loaf
- Seeded Bread
naturaleighon Forum topicCrazy whole grain/seed breads
- Thank you, Louis
Abeon Forum topicHave I stumbled across the secret to... - Sourdough Marathon Bread RecipeDarrylon Forum topicMarathon bread
- Thank you Alcophile
Abeon Forum topicMalt differences?
- Thanks Mariana
Abeon Forum topicMalt differences?
- Thanks AG!
albacoreon Blog postQuarter Sponge Revisited - No pictures of the LM floating, unfortunatelyjoegranzon Forum topicRebalancing Lievito Madre
- Thx, mariana!I've got
squattercityon Forum topicmaking malt syrup at home - Drop the vital wheat gluten
Mini Ovenon Forum topicSour Rye - Still no crackle
- Any pictures?
mwilsonon Forum topicRebalancing Lievito Madre
- Hey Dave K!I'm assuming by
squattercityon Forum topicSour Rye - Still no crackle
- It depends on the recipe, butartisanvegaearthon Forum topicHow much percentage of honey can be add in to the dough ?
- boudin fisherman's wharf sf
jo_enon Forum topicBest old School style SFSD? - Yes, you can use a glass orartisanvegaearthon Forum topicOiling a proofing bowl