Recent Forum and Blog Comments
- One day breadroberteon Forum topicArtisan, but not sourdough -- advice?
- MixerDreisetteron Blog postAnkarsrum / Electrolux Assistent - For Sale
- AnkarsrumDreisetteron Forum topicLightly Used Ankarsrum 6230 in excellent condition
- jail break and not being a bread hostage
UVCaton Forum topicArtisan, but not sourdough -- advice? - I agreemarianaon Forum topicArtisan, but not sourdough -- advice?
- There's sourdough starter maintenance
Abeon Forum topicArtisan, but not sourdough -- advice? - I've tried CLAS
Abeon Forum topicArtisan, but not sourdough -- advice?
- Salt with yeast
Mark Sealeyon Forum topicSalt for beginners - Suremarianaon Forum topicArtisan, but not sourdough -- advice?
- Thank you thank you!
Isand66on Blog postRyman Rye Oaxacan Green Corn Sourdough - It'll be fine for sure. Don't
Ilya Flyameron Forum topicSalt for beginners - my bake yesterday
UVCaton Forum topicProofing times and 100% rise for Tartine bread
- Salt later
Mark Sealeyon Forum topicSalt for beginners
- No difference
Mark Sealeyon Forum topicSalt for beginners
- Thanks, Abe. Maybe I didn't
planetaryon Forum topicArtisan, but not sourdough -- advice? - It doesn't have a strongpdavis68on Forum topicNew bread pan caramelizes crust
- Flourwafflesandbeeron Forum topicTartine Country Loaf 2nd Attempt
- salt
jo_enon Forum topicSalt for beginners - There should be a second phase to the experimentMike Averyon Forum topicHeat and milling
- holes in bottom
jo_enon Forum topicNew bread pan caramelizes crust
- Some misconceptions here
Abeon Forum topicArtisan, but not sourdough -- advice?
- Loaf top collapsing
Abeon Forum topicCollapsing loaf baked in the oven
- Thanks Rob-the flavor of thisGeorge Qon Forum topicWholegrain Spelt and Rye inspired by Suepke
- Thanks Lance. I don't evenGeorge Qon Forum topicWholegrain Spelt and Rye inspired by Suepke
- No it's brand new and inpdavis68on Forum topicNew bread pan caramelizes crust
- What a great bake Ian. The
Benitoon Blog postRyman Rye Oaxacan Green Corn Sourdough - You can dissolve it in the
Ilya Flyameron Forum topicSalt for beginners
- finish?
jo_enon Forum topicNew bread pan caramelizes crust
- Is this more like it?
alcophileon Forum topicSour Rye - Still no crackle - correctionpdavis68on Forum topicNew bread pan caramelizes crust
- Thank you
Isand66on Blog postRyman Rye Oaxacan Green Corn Sourdough
- I like the flavor combos
CalBeachBakeron Blog postRyman Rye Oaxacan Green Corn Sourdough - Come on over 😀
Isand66on Blog postRyman Rye Oaxacan Green Corn Sourdough
- Thank you
Isand66on Blog postRyman Rye Oaxacan Green Corn Sourdough
- Sounds like Rob and I are meeting for lunch at your placeAnother Girlon Blog postRyman Rye Oaxacan Green Corn Sourdough
- now that's one great rustic
squattercityon Blog postRyman Rye Oaxacan Green Corn Sourdough - my try
squattercityon Forum topicSour Rye - Still no crackle
- Thanks gavinc. I'll give a
Steve Petermannon Forum topicRetarded Bulk Ferment Temperature - conversion
jo_enon Forum topicNon Sourdough ?
- That's fascinating!SueVTon Forum topicRebalancing Lievito Madre
- Fioreglut is good, but....
schlappetteon Forum topicCaputo GF Flour - These modifications
schlappetteon Forum topicOld baker, new member
- Flour? Initial Kneading?
WatertownNewbieon Forum topicTartine Country Loaf 2nd Attempt - We have it all.....clazar123on Forum topicNon Sourdough ?
- Bottomwafflesandbeeron Forum topicFirst bake with new starter...thoughts?
- The recommended retardgavincon Forum topicRetarded Bulk Ferment Temperature
- Second attempt?
Abeon Forum topicTartine Country Loaf 2nd Attempt
- Thank you Ian, this is the
Benitoon Blog post35% WW SD Hokkaido Milk Bread (15% tangzhong)
- Temperature
CrustyJohnon Forum topicTiming issue for Tartine sourdough - Beautiful as usual
Isand66on Blog post35% WW SD Hokkaido Milk Bread (15% tangzhong)