Recent Forum and Blog Comments
- Yes my guest loved it, but Iwhm1974on Forum topicCould this be considered bread?
- Sounds deliciousclazar123on Forum topicCould this be considered bread?
- No worriesclazar123on Forum topicSave my teeth!!
- Formula I am usingLmw4on Forum topicSuggestions for high protein, flavorful 100% whole wheat flour
- Busy weekend, so I opted forjoegranzon Forum topicRebalancing Lievito Madre
- Great idea, Ilya. Thanks. I'm
squattercityon Blog postLithuanian palanga rye - Bottled waterjoegranzon Forum topicRebalancing Lievito Madre
- Thanks Sue, been working my
Sourdough_Hobbyon Blog postPanettone Progress - Nice looking loaf!To make
Ilya Flyameron Blog postLithuanian palanga rye - There was no unpleasantOwenon Forum topicSourdough with pomegranate arils?
- Azure Standard
Yippeeon Forum topicEinkorn and spelt flour sources, please - azure for spelt and einkorn
jo_enon Forum topicEinkorn and spelt flour sources, please - azure
jo_enon Forum topicbean flour, buy or DIY?
- It's nice to be noticed :)
OldWoodenSpoonon Forum topicSourdough with pomegranate arils? - Looks great!
OldWoodenSpoonon Forum topicSourdough with pomegranate arils?
- Developing a Liquid Levain Culture by Jeffrey Hamelman
Abeon Forum topicBeginner whole wheat starter? - good to see you back OWS
yozzauseon Forum topicSourdough with pomegranate arils? - Thanks!
Mark Sealeyon Forum topicEinkorn and spelt flour sources, please - Sources - greatly appreciated!
Mark Sealeyon Forum topicEinkorn and spelt flour sources, please
- I don't care much for the taste of VWG either.
Debra Winkon Forum topicSuggestions for high protein, flavorful 100% whole wheat flour - refrigerating to delay
UVCaton Forum topicTiming issue for Tartine sourdough - another seeded bread
UVCaton Forum topicCrazy whole grain/seed breads
- Love this!Another Girlon Blog postQuarter Sponge Revisited
- Breadtopia
trailrunneron Forum topicEinkorn and spelt flour sources, please - Einkorn and Speltdom1972on Forum topicEinkorn and spelt flour sources, please
- Temperaturealan856on Forum topicGetting very tough crust
- Test Bake #4 (No Fresh Rye)Another Girlon Forum topicPentosans, I presume?
- Did it. 600gm dough @ 80%Owenon Forum topicSourdough with pomegranate arils?
- A super favorite around here,
DanAyoon Forum topicCrazy whole grain/seed breads - EU flour typesRoboboon Forum topicUS Flour vs non-US flour
- Pricewise not so badLmw4on Forum topicSuggestions for high protein, flavorful 100% whole wheat flour
- Try Costco organicRoboboon Forum topicUS Flour vs non-US flour
- High protein whole wheat
Debra Winkon Forum topicSuggestions for high protein, flavorful 100% whole wheat flour
- test for donenessmarianaon Forum topicNew Starter Feed Schedule and Timings for Bake Query
- Hard crustconwalion Forum topicKen Forkish’s new book EVOLUTIONS IN BREAD
- Welcome to the club
critical_rabbiton Forum topicUS Flour vs non-US flour - diastaticmarianaon Forum topicMalt differences?
- Thank you Mariana
Abeon Forum topicMalt differences?
- Well I think it pretty much
BeardyTimboon Forum topicNew Starter Feed Schedule and Timings for Bake Query - Awesome!Anonymouson Forum topicHumor: Cat Loaf.
- Hi, Julian
pmccoolon Forum topicHow to achieve bread with the perfect moisture and color - Your advice has been
BeardyTimboon Forum topicNew Starter Feed Schedule and Timings for Bake Query
- You could feed it in the
GlennMon Forum topicTiming issue for Tartine sourdough - ok mercipauldausion Forum topicHobart N50 restoration experience
- It dependsmarianaon Forum topicMalt differences?
- Plain wholemeal flourmarianaon Forum topicNew Starter Feed Schedule and Timings for Bake Query
- Great suggestion. Thank you!SoniaRon Forum topicSprouted rye grains over-dehydrated
- The Rye Baker
Econprofon Forum topicCrazy whole grain/seed breads - Crazy Whole Grain BreadMelody Harperon Forum topicCrazy whole grain/seed breads
- Bonjour Paul, sachez que leflormonton Forum topicHobart N50 restoration experience