Recent Forum and Blog Comments
- I'll update my profile.Not in
Rempejekon Forum topicsourdough book - Thanks for the thorough reply
Rempejekon Forum topicsourdough book
- Hmm.. My starterclevinson Forum topichow soon can I bake with new starter?
- I fully agree withBKSinAZon Forum topichow soon can I bake with new starter?
- Remember
Abeon Forum topicA Taste of Ft Lauderdale - Thanks for this, I just got aKookyon Forum topicA Taste of Ft Lauderdale
- Berry nice bake
MTloafon Blog postBlueberry Lemon 50% WW SD Rolls - Thank you, Benny
Abeon Forum topicA Taste of Ft Lauderdale
- Thank you
Abeon Forum topicA Taste of Ft Lauderdale
- If I were you i'd keep it very simple
Abeon Forum topicSourdough starter always has hooch
- Skibum's schedulemarianaon Forum topicOvernight country blonde - Overproofed or underproofed ?
- great!
trailrunneron Blog postWW YW Pullman 13” with trinity - Bulk Fermentation questionJaden Jinon Forum topicSourdough starter always has hooch
- Thankspleveeon Blog postWW YW Pullman 13” with trinity
- Thank you Caroline. I didn’t
Benitoon Blog postPoppy Seed Onion Deli Rye - Beautiful loaf Abe, you’re
Benitoon Forum topicA Taste of Ft Lauderdale
- Thank you Caroline, they were
Benitoon Blog postBlueberry Lemon 50% WW SD Rolls
- That’s a beautiful loaf
trailrunneron Blog postPoppy Seed Onion Deli Rye
- OMG
trailrunneron 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 delicious
Benitoon 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 top
Mini Ovenon Forum topicSourdough starter always has hooch - Fun idea to pour a pizza dough
Mini 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 done
Abeon 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, you
squattercityon Forum topichow soon can I bake with new starter? - Don't start over!
Mini Ovenon Forum topichow soon can I bake with new starter?
- Upsidedown
Mini 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 Fermentation
WatertownNewbieon 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 are
Rempejekon Forum topicsourdough book
- At the end of bulk,
Eliotton Forum topicOvernight country blonde - Overproofed or underproofed ?