Recent Forum and Blog Comments
- Thanks!
wallyon Blog postTwo Ryes: More Variations on Hamelman - Thanks Hans!
wallyon Blog postTwo Ryes: More Variations on Hamelman
- Thanks David!
wallyon Blog postTwo Ryes: More Variations on Hamelman
- Thanks Sylvia!
wallyon Blog postTwo Ryes: More Variations on Hamelman
- Levain is the way to go!
wallyon Blog postTwo Ryes: More Variations on Hamelman
- non-traditional approach
wassisnameon Blog postMission: Perfect Flour tortillas.. - cold dough
wassisnameon Forum topicWhy Bulk Ferment?
- EPA and hot tap water
Frequent Flyeron Forum topicAnyone heard of "Pantry Secrets"? - Thank you thats perfect..busymateon Forum topicpizza dough
- I've had problemes with
Frequent Flyeron Forum topicexcessive hooch after a week in the fridge == bad sign?
- Gotta love those loaves
Frequent Flyeron Blog postWhole Wheat: Another Step in My Bread-ucation
- Life without bread...
Mini Ovenon Forum topicMost of my bread is tasteless. Is tasty bread possible without a sourdough starter? - I agree with jacki. Jason'salabubbaon Forum topicMy first ciabatta
- Goodness me, David!rossnrolleron Blog postConverting starter hydrations: A Tutorial. Or through thick and thin and vice versa
- long fridge times
nicodvbon Forum topicMost of my bread is tasteless. Is tasty bread possible without a sourdough starter? - The biggest difference is thealabubbaon Blog postMission: Perfect Flour tortillas..
- thanks for your input!breitbakeron Blog postMission: Perfect Flour tortillas..
- Bouncer labelLindyDon Forum topicSam's club flour
- Another option, bulk ferment overnightSam Fromartzon Forum topicWhy Bulk Ferment?
- So gladproth5on Blog postPictures of Team USA at Lesaffre Competition
- Kamut has some interesting charactersclazar123on Forum topicNo luck with Khorasan Flour (Kamut) ?
- For what its worth.alabubbaon Blog postMission: Perfect Flour tortillas..
- Good to know
wassisnameon Forum topicWhy Bulk Ferment?
- We'll see...proth5on Blog postIBIE - Tuesday
- Not obsessive @ Ross
dmsnyderon Blog postConverting starter hydrations: A Tutorial. Or through thick and thin and vice versa - I meant to say that you (or your book!)copyuon Forum topicCan someone explain these flours to me?
- While some may prefer the
BellesAZon Forum topicMultiple Bosch mixers on eBay - My assumption @ hansjoakim
dmsnyderon Blog postConverting starter hydrations: A Tutorial. Or through thick and thin and vice versa
- I received the book yesterday.
dmsnyderon Forum topicTartine Bread, my first "Basic Country Bread"
- Thoseproth5on Blog postConverting starter hydrations: A Tutorial. Or through thick and thin and vice versa
- Thanksproth5on Blog postIBIE - Wednesday
- Thanks everyoneproth5on Blog postDetails
- OKproth5on Forum topicexcessive hooch after a week in the fridge == bad sign?
- you're welcomemargieluvschazon Forum topicPerfect English Muffins - light, lofty and full of HOLES
- The Bosch Compact isalabubbaon Forum topicMultiple Bosch mixers on eBay
- specifications -amolitoron Forum topicSam's club flour
- Hmmm...SteveBon Blog postConverting starter hydrations: A Tutorial. Or through thick and thin and vice versa
- Thanks David!Trishinomahaon Forum topicNew Baking Challenge
- VideoAnonymouson Forum topicTartine Bread, my first "Basic Country Bread"
- whole grain durum flourflourgirl51on Forum topicIn Search of WHOLE GRAIN Durum/Semolina Flour
- thank youflourgirl51on Forum topicwhole wheat oven spring
- Some amateur psychological profiling...rossnrolleron Blog postConverting starter hydrations: A Tutorial. Or through thick and thin and vice versa
- "left to ferment at room tempLuciferon Forum topicAdvice needed on doughs for new bakery.
- Finally! Science.hansjoakimon Blog postConverting starter hydrations: A Tutorial. Or through thick and thin and vice versa
- Oh, Larry!
pmccoolon Blog postTwo Ryes: More Variations on Hamelman - Nicely open bread
nicodvbon Blog postTwo Ryes: More Variations on Hamelman
- Brilliant, Larry!hansjoakimon Blog postTwo Ryes: More Variations on Hamelman
- Countertop Sour DoughAnonymouson Forum topicRefrigerating a starter that's used daily
- A thing of beauty (Weighing priorities)Eidetixon Forum topicTala English and Metric Dry Measure
- Thicken it upSourdoLadyon Forum topicexcessive hooch after a week in the fridge == bad sign?