Recent Forum and Blog Comments
- and yet you rinse out
Abeon Forum topicWait to Feed a New Starter? - Bravo
alfansoon Forum topicStrong anecdotal evidence and what I have learned - Thank you!
The Roadside Pie Kingon Blog post20221214 Homemade lard - Jar changing...malcolm.nzon Forum topicWait to Feed a New Starter?
- Sweet and sour pork
Yippeeon Blog post20221214 Homemade lard - That dish looks so good
The Roadside Pie Kingon Blog post20221214 Homemade lard
- RE Yeast FlavorPostal Grunton Forum topicDo types of yeast affect flavor
- RE Recent BakingPostal Grunton Blog post"But I'm not dead yet!"
- More things to play with...
Yippeeon Blog post20221214 Homemade lard
- You might enjoy
Econprofon Forum topic100% sourdough spelt bread - Gee thanks, Benny. High
squattercityon Forum topic100% sourdough spelt bread - I like it
Abeon Forum topicSingle Whole Grain Flour GF Sourdough?
- Community bake
Econprofon Forum topicSingle Whole Grain Flour GF Sourdough?
- Beautiful bakesAnother Girlon Blog post"But I'm not dead yet!"
- Wow Rob, that is an awesome
Benitoon Forum topic100% sourdough spelt bread - Paul your bakes look
Benitoon Blog post"But I'm not dead yet!"
- Looks Lovely
Abeon Forum topicSingle Whole Grain Flour GF Sourdough?
- Oatmeal?
alcophileon Forum topicSingle Whole Grain Flour GF Sourdough? - Thanks for the link! Very
alcophileon Forum topicSoak OR grind flax seed for bread?
- Starches are not necessary
Abeon Forum topicSingle Whole Grain Flour GF Sourdough?
- Good to see you are stillgavincon Blog post"But I'm not dead yet!"
- Flax seed inclusionsPatFarmeron Forum topicSoak OR grind flax seed for bread?
- Acetone
GaryBishopon Forum topic2 months old sourdough starter smells like glue - Love the braid!
The Roadside Pie Kingon Blog post"But I'm not dead yet!"
- I'm late to the party but
squattercityon Forum topic100% sourdough spelt bread
- Different kinds of yeast
rondayvouson Forum topicDo types of yeast affect flavor - The rolls, all baked up
The Roadside Pie Kingon Forum topicToday's exercise/experiment will be the first stab at adding volume.
- Are you changing jars
Abeon Forum topicWait to Feed a New Starter?
- The bake
The Roadside Pie Kingon Forum topicToday's exercise/experiment will be the first stab at adding volume.
- Very nice!
The Roadside Pie Kingon Blog post20221214 Homemade lard
- All systems go! Entering the final count down.
The Roadside Pie Kingon Forum topicToday's exercise/experiment will be the first stab at adding volume.
- Well Mr. G Stop back in about two hours
The Roadside Pie Kingon Forum topicNow for something completely different - Commercial yeast baguettes
- What about cider?
JonJon Forum topicAbysmal failure to create a starter - Well it certainly get results
Gmbryanton Forum topicNow for something completely different - Commercial yeast baguettes - Bread is quite forgiving.therearenotenoughnoodlesintheworldon Forum topicI need some help diagnosing my sourdough
- Triple Sized!malcolm.nzon Forum topicWait to Feed a New Starter?
- Thank you, Mariana.
The Roadside Pie Kingon Forum topicAdvice requested, regarding no knead formula
- Plenty of room for friendly dispute.
alfansoon Blog postAlan’s Hamelman’s Seed SD Baguette
- whiteningmarianaon Blog post20221214 Homemade lard
- No-kneadmarianaon Forum topicAdvice requested, regarding no knead formula
- Nice RecipeMadBakeron Forum topicI need some help diagnosing my sourdough
- Interesting ideaMadBakeron Forum topicI need some help diagnosing my sourdough
- Jailbreak breadMadBakeron Forum topicI need some help diagnosing my sourdough
- Hi, Thanks for the in-depthMadBakeron Forum topicI need some help diagnosing my sourdough
- Yippee-ki-yay
The Roadside Pie Kingon Forum topicQuestion for open discussion. Who, or what discipline of bread making do you follow?
- I listen to Mariana
Yippeeon Forum topicQuestion for open discussion. Who, or what discipline of bread making do you follow?
- Most filters don't filter outSugarowlon Forum topicAbysmal failure to create a starter
- Finally success
Possum-Pieon Forum topicPeasant bread fell flat - Thanks Jon. 250g dough
HeiHei29eron Blog post30% Semolina Baguettes - I still a newbie and haveJan Walinckon Forum topicBaking Records