Recent Forum and Blog Comments
- Beautiful
Isand66on Blog postButternut Squash & Cherry Bread - Wayback machine
albacoreon Forum topicBrioche with Tangzhong - Sprouted Grainscrlnwillon Forum topicSprouted rye grains over-dehydrated
- Recipefranklin-samon Forum topicBrioche with Tangzhong
- Inspired flavorsAnother Girlon Blog postButternut Squash & Cherry Bread
- Nice panettone!SueVTon Blog postPanettone Progress
- thanks!
UVCaton Forum topicSeeded Sourdough Focaccia - Congrats! That looks
squattercityon Forum topic100% sourdough spelt bread - dynamite! You've blown the
squattercityon Blog postButternut Squash & Cherry Bread
- thanks, Tony. So many ryes,
squattercityon Blog postLithuanian palanga rye
- Thanks for your reply!Anonymouson Forum topicNew Member
- Looks really nice!
CalBeachBakeron Blog postLithuanian palanga rye - I followed your recipe for my first time using 100% whole speltcaycefischeron Forum topic100% sourdough spelt bread
- Thanks Robobo, I can findkitui4uon Forum topicUS Flour vs non-US flour
- Sugarowl, I personally do notkitui4uon Forum topicUS Flour vs non-US flour
- thx, suave. that's
squattercityon Blog postLithuanian palanga rye
- Thanks Jon, loadshedding is a
Sourdough_Hobbyon Blog postPanettone Progress - My modified formula: 50 g 100
loafloveon Forum topicSeeded Sourdough Focaccia - Scald should be done at atsuaveon Blog postLithuanian palanga rye
- Welcome!
CalBeachBakeron Forum topicNew Member
- Hi there! It's a mixture of
loafloveon Forum topicSeeded Sourdough Focaccia
- I proof it in a bannetton
loafloveon Forum topicCranberry Walnut sourdough, Still can't get that elusive ear
- Ears
suminandion Forum topicCranberry Walnut sourdough, Still can't get that elusive ear - Yeah thats a good idea thanks
BeardyTimboon Forum topicNew Starter Feed Schedule and Timings for Bake Query - Flourmarianaon Forum topicNew Starter Feed Schedule and Timings for Bake Query
- that looks delish
UVCaton Forum topicSeeded Sourdough Focaccia
- Thank you - I've bought some
BeardyTimboon Forum topicNew Starter Feed Schedule and Timings for Bake Query
- refresh questiondlassiteron Forum topicWhere do you buy your flour in bulk?
- Not necessarily my favorite way.
alfansoon Blog postWhat’s your favorite way to score a batard - I've quoted myself on TFL several times
alfansoon Blog postIs Bouabsa dough the Swiss Army knife of baking?
- Sure, but once you take the commercial yeast
alfansoon Blog postIs Bouabsa dough the Swiss Army knife of baking?
- My favorite quote?
alfansoon Blog postIs Bouabsa dough the Swiss Army knife of baking?
- There are multiple
alfansoon Blog postIs Bouabsa dough the Swiss Army knife of baking?
- Sorry to hear that yours didn
Benitoon Blog postMatcha Mantou Rosettes - So I tried to make them withSugarowlon Blog postMatcha Mantou Rosettes
- So true Jon.
Benitoon Blog postIs Bouabsa dough the Swiss Army knife of baking?
- Pizza bread
Ileencuccaroon Forum topicAnyone ever make Italian (round) pizza bread,... - Good, is it heavy should notcreastysompon Forum topicAnyone ever make Italian (round) pizza bread,...
- Levain variant
JonJon Blog postIs Bouabsa dough the Swiss Army knife of baking? - You're the real Don
JonJon Blog postIs Bouabsa dough the Swiss Army knife of baking?
- I'm speechless. You are
loafloveon Blog postSweet Potato Cinnamon Swirl Milk Bread
- Just goes to show ya
Mini Ovenon Blog postIs Bouabsa dough the Swiss Army knife of baking? - From Emilie Raffa's sourdough book
loafloveon Forum topicSeeded Sourdough Focaccia
- Just throwing in a question and a few thoughts
Mini Ovenon Forum topicRebalancing Lievito Madre
- I would not worry about itnickelmoreon Forum topicHobart N50 restoration experience
- Piedmontese methodjoegranzon Forum topicRebalancing Lievito Madre
- Excellent
Isand66on Forum topicSeeded Sourdough Focaccia
- Thank you Ian, I can’t wait
Benitoon Blog postSesame 30% WW Sourdough Hokkaido Milk Bread
- Beautiful
Isand66on Blog postSesame 30% WW Sourdough Hokkaido Milk Bread
- As a fellow expat IRoboboon Forum topicUS Flour vs non-US flour