Recent Forum and Blog Comments
- Thank you Lance, I hope I’m
Benitoon Blog postSeven Grain Sourdough Hokkaido Milk Bread - Ratiosfoodforthoughton Forum topicLevain Ratio
- I do all my kneading and shaping…foodforthoughton Forum topicSticking to wood board
- Looks great as always Benny.
HeiHei29eron Blog postSeven Grain Sourdough Hokkaido Milk Bread - Thanks Benny! One successful
HeiHei29eron Blog post50% Biga Bread
- Thank you Abe. Sadly, I
HeiHei29eron Blog post50% Biga Bread
- Pleasantly surprised Benny.
HeiHei29eron Blog postA new starter, a new build method, and a little decorative scoring
- Thanks Mini! I was surprised
HeiHei29eron Blog postA new starter, a new build method, and a little decorative scoring
- Mostly every time, unless I
Petekon Forum topicSticking to wood board - Thank you Sue!
HeiHei29eron Blog postA new starter, a new build method, and a little decorative scoring
- Thank you Sue!
HeiHei29eron Blog postA new starter, a new build method, and a little decorative scoring
- High quality maple board.dndrichon Forum topicSticking to wood board
- I will give this a try. Idndrichon Forum topicSticking to wood board
- When using anything that might inhibit yeast
Abeon Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread - I think it does
Econprofon Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread - I hope you're better again
albacoreon Blog postSeven Grain Sourdough Hokkaido Milk Bread - Wood Type?
albacoreon Forum topicSticking to wood board
- This might have something to do with that
rondayvouson Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread - So many words!
rondayvouson Forum topicFlours Compared for Nutrition
- If 1.5 litres = 500g
Abeon Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread
- Hi Gary, welcome back.
GaryBishopon Blog postBack after a ten year break - Welcome back, I wasn’t around
Benitoon Blog postBack after a ten year break
- I asking about pan size...
GaryBishopon Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread
- I've had good results with
Petekon Forum topicSticking to wood board
- More flour...clevinson Forum topicSticking to wood board
- Thanks, Benny!
dmsnyderon Blog postHansjoakim's Favorite 70% Rye: Revisiting an old friend - Sandwich LoafNadiaon Blog postSandwich Bread
- Cracked buckwheat
Abeon Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread
- The cinnamon raisin bread
Econprofon Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread
- Was just about to start
Econprofon Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread
- If you're using the video that Mariana suggested
Abeon Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread
- Just sliced for lunch. Soft
Benitoon Blog postSeven Grain Sourdough Hokkaido Milk Bread
- FoccaciaIngredients1.Huh Whaton Forum topicFocaccia
- Can altitude have anything to
Rempejekon Forum topicWhat am I doing wrong? - For my 1 liter pan
GaryBishopon Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread
- Another hugely successful
Benitoon Blog post50% Biga Bread
- Beautiful bake Troy. The
Benitoon Blog postA new starter, a new build method, and a little decorative scoring
- If my levain has peaked
Benitoon Blog postStarter question
- This is such an incredible
Benitoon Blog postHansjoakim's Favorite 70% Rye: Revisiting an old friend
- imprecise semantics.
idaveindyon Forum topicFlours Compared for Nutrition - WinGold Dark Rye
rondayvouson Forum topicFlours Compared for Nutrition
- or try a different cinnamon
rondayvouson Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread
- If only it were that simple
rondayvouson Forum topicFlours Compared for Nutrition
- Soaked, Rinsed, and Blended
HeiHei29eron Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread
- Oops
rondayvouson Forum topicFeeding Rye Sour
- Depends on where you have the
HeiHei29eron Forum topicMore Newbie Type Questions
- Super outcome!
Mini Ovenon Blog postA new starter, a new build method, and a little decorative scoring - It dependsmarianaon Blog postHow much flour for a 5 quart Dutch oven
- Looks great! What is yoursemolina_manon Forum topicFocaccia
- Dark rye is what remains
alcophileon Forum topicFlours Compared for Nutrition