Recent Forum and Blog Comments
- Hi Rob & Ilya! You are right:Another Girlon Forum topicPentosans, I presume?
- Certainly a big improvement
Benitoon Forum topicPentosans, I presume? - Well that was quick, I
Benitoon Blog postAnkarsrum Assistent
- Well then if that's the case
MTloafon Forum topicForensic help needed .. - We have Australia on our list of places to go,
pmccoolon Blog postJust got home from London and Paris - Float TestRobertobon Forum topicForensic help needed ..
- A quick search shows this one
GaryBishopon Forum topicHow much percentage of honey can be add in to the dough ? - The only wrinkle is that I am
Benitoon Blog postAnkarsrum Assistent
- Picking up on this thought:
squattercityon Forum topicPentosans, I presume? - Short AnswerGilBion Forum topicForensic help needed ..
- Your grandson is a very lucky
yozzauseon Blog postJust got home from London and Paris - Could the fault be with the
Ilya Flyameron Forum topicPentosans, I presume? - I love cooking as well, sotommybest55on Forum topicGreetings from Tux, Austria
- Yikes
Isand66on Blog postAnkarsrum Assistent - I’ve just sent an email to
Benitoon Blog postAnkarsrum Assistent
- Thanks Derek, you’re right
Benitoon Blog postOrange Scented Sourdough Challah 50% Whole Wheat
- Poppy seed in the dough
yozzauseon Blog postOrange Scented Sourdough Challah 50% Whole Wheat
- At least it can do the job
Abeon Forum topicStarter too long to rise? - 40% Caraway Rye Test Bake #1Another Girlon Forum topicPentosans, I presume?
- these are somewhat similar tolennykon Forum topicRebalancing Lievito Madre
- Balled and cross-cut.I triedjoegranzon Forum topicRebalancing Lievito Madre
- are all those long (8-10 hr)lennykon Forum topicRebalancing Lievito Madre
- I think I might be makingjoegranzon Forum topicRebalancing Lievito Madre
- Gluten Free BreadCaroleeRon Forum topicBread rising unevenly
- Well if that's the case
MTloafon Forum topicAlways Zero Ovenspring, pls help :)
- Thanks Benny
CalBeachBakeron Blog postGinger-Plum Bread Zwetschgen-Ingwer Brot (Germany) - Thanks!
CalBeachBakeron Blog postGinger-Plum Bread Zwetschgen-Ingwer Brot (Germany)
- Thanks!
CalBeachBakeron Blog postGinger-Plum Bread Zwetschgen-Ingwer Brot (Germany)
- Teenage Rebels
albacoreon Forum topicOld bakery recipes - Having some issues - My starter doubles in 2-3CharlieW.on Forum topicAlways Zero Ovenspring, pls help :)
- Thanks AG
MTloafon Blog postAnother version of the no levain no knead bread.
- Should have listened to my FatherCellarvieon Forum topicOld bakery recipes - Having some issues
- New Memerhamzaon Forum topicNew member
- Thank you Ian, they are fun
Benitoon Blog postOrange Scented Sourdough Challah 50% Whole Wheat
- Good idea Ian, thanks. I’ve
Benitoon Blog postAnkarsrum Assistent
- Beautiful snake 😋
Isand66on Blog postOrange Scented Sourdough Challah 50% Whole Wheat
- Thank you, AG
Abeon Forum topicValais Rye Walliserbrot
- Facebook group
Isand66on Blog postAnkarsrum Assistent
- Something about Walnuts
Abeon Forum topicAn Observation: Walnuts vs. Salt
- I was just trying to play
Benitoon Forum topicPan de Cristal from Martin Philip
- That a beautiful rustic loaf
Benitoon Blog postGinger-Plum Bread Zwetschgen-Ingwer Brot (Germany)
- Delicious. Prune, ginger andgavincon Blog postGinger-Plum Bread Zwetschgen-Ingwer Brot (Germany)
- Made an account just to say thanksaguywhoeatsbreadon Basic pageA Pizza Primer
- Ok, got another question. Ifstu77000on Forum topicDurum wheat for baking bread?
- Gone Fishing BreadAnother Girlon Blog postAnother version of the no levain no knead bread.
- I love this bread!
Econprofon Blog postGinger-Plum Bread Zwetschgen-Ingwer Brot (Germany) - Good looking loafAnother Girlon Forum topicValais Rye Walliserbrot
- Karl de Smedt on the Sourdough LibrarySueVTon Forum topicSourdough Library
- Or increase salt by an amountsemolina_manon Forum topicAn Observation: Walnuts vs. Salt
- Flat loavesReedkathon Forum topicSourdough snowbird