Recent Forum and Blog Comments
- Bulk Fermentation questionJaden Jinon Forum topicSourdough starter always has hooch
- Thankspleveeon Blog postWW YW Pullman 13” with trinity
- Thank you Caroline. I didn’tBenitoon Blog postPoppy Seed Onion Deli Rye
- Beautiful loaf Abe, you’reBenitoon Forum topicA Taste of Ft Lauderdale
- Thank you Caroline, they wereBenitoon Blog postBlueberry Lemon 50% WW SD Rolls
- That’s a beautiful loaftrailrunneron Blog postPoppy Seed Onion Deli Rye
- OMGtrailrunneron Blog postBlueberry Lemon 50% WW SD Rolls
- Anadama Breadcarynon Blog postALL POSTS FROM 2022 TO MAY 29, 2025– Click on this title to view. (These posts were written as comments- There are 3 pages.)
- Simply beautifulBKSinAZon Forum topicA Taste of Ft Lauderdale
- Indonesia?idaveindyon Forum topicsourdough book
- These were quite deliciousBenitoon Blog postBlueberry Lemon 50% WW SD Rolls
- Yeast is from an 8 month oldBKSinAZon Forum topicWhen does the dough go in fridge for overnight fermentation?
- The people who have respondedColin2on Forum topicFor a given total fermentation time, how bulk and proof times affect bread quality ?
- booksmarianaon Forum topicsourdough book
- Move the water pot to the topMini Ovenon Forum topicSourdough starter always has hooch
- Fun idea to pour a pizza doughMini Ovenon Forum topicUSDA School Cafeteria Pourable Pizza Crust
- Thank you Mimi for yourgwadion Forum topicNot enough oven spring
- Thank you will watch you linkgwadion Forum topicNot enough oven spring
- Thanks for the adviceJaden Jinon Forum topicSourdough starter always has hooch
- Thanks for the adviceJaden Jinon Forum topicSourdough starter always has hooch
- All other things being equal,Missmoneypennyon Forum topicFor a given total fermentation time, how bulk and proof times affect bread quality ?
- First loaf doneAbeon Forum topicSourdough starter always has hooch
- Any successUplanderon Forum topicBread is too light and fluffy
- Yay! A loaf! A loaf! Not bad at all!Mini Ovenon Forum topicSourdough starter always has hooch
- I'm too lazy but I might haveKookyon Forum topicGrain Mill Choices
- Excellent looking work...Kookyon Forum topic100% Freshly Stone-Hand-Milled Pure Sourdough
- First loafJaden Jinon Forum topicSourdough starter always has hooch
- This is a focaccia recipesemolina_manon Forum topicUSDA School Cafeteria Pourable Pizza Crust
- the short answer is: no, yousquattercityon Forum topichow soon can I bake with new starter?
- Don't start over!Mini Ovenon Forum topichow soon can I bake with new starter?
- UpsidedownMini Ovenon Forum topicUSDA School Cafeteria Pourable Pizza Crust
- Pourable crust pizza is a hit.Mini Ovenon Forum topicUSDA School Cafeteria Pourable Pizza Crust
- Perhaps a Shorter Bulk FermentationWatertownNewbieon Forum topicOvernight country blonde - Overproofed or underproofed ?
- Thank you so much for infoLiz01on Forum topicDough improver
- Thank you so much for infoLiz01on Forum topicDough improver
- It dependsJeremyCherfason Forum topicWhen does the dough go in fridge for overnight fermentation?
- Thank you!I think you areRempejekon Forum topicsourdough book
- At the end of bulk,Eliotton Forum topicOvernight country blonde - Overproofed or underproofed ?
- This thread?Mini Ovenon Forum topicUSDA School Cafeteria Pourable Pizza Crust
- Just found "the sourdoughRempejekon Forum topicsourdough book
- First of all...sourdough?Mini Ovenon Forum topicWhen does the dough go in fridge for overnight fermentation?
- Cambridge, MAYippeeon Forum topicCambridge, Massachusetts
- Thank youtrailrunneron Blog postWW YW Pullman 13” with trinity
- Recipe originpleveeon Blog postWW YW Pullman 13” with trinity
- It answers the tangy question.gavincon Forum topicWhen does the dough go in fridge for overnight fermentation?
- Pourable Pizza CrustPiggledyon Forum topicUSDA School Cafeteria Pourable Pizza Crust
- Heatcharbonoon Forum topicGrain Mill Choices
- Proofmarianaon Forum topicFor a given total fermentation time, how bulk and proof times affect bread quality ?
- Starter recipeclevinson Forum topichow soon can I bake with new starter?
- First, yes 1 cup of flourbarryvabeachon Forum topichow soon can I bake with new starter?