Recent Forum and Blog Comments
- Well you've got honey in there for starters
Abeon Forum topicYeast water - Thank you for the suggestions
Laura Cooperon Forum topicYeast water - I like the terminology
Abeon Forum topicCommunity Bake - Gluten Free Bread
- This was a sandwich bread.
Laura Cooperon Forum topicYeast water
- How much starter
Abeon Forum topicYeast water
- I did make a starter out of
Laura Cooperon Forum topicYeast water
- Too Sweet?
Abeon Forum topicYeast water
- Thank you Benny! Yes,
Ilya Flyameron Blog postCarrot rye experiment - My favourite buckwheat bread to date
Abeon Forum topicCommunity Bake - Gluten Free Bread
- Yes you’re right Sabine, I’ll
Benitoon Blog postMy Best Sprouted (or malted?) Spelt Sourdough with a touch of Rye - Those look like delicious
Benitoon Blog postCarrot rye experiment
- LOL I certainly didn’t invent
Benitoon Forum topicCommunity Bake - Gluten Free Bread
- Here’s my raspberry vinegar
Benitoon Blog postRaspberry Vinegar
- Thank you! Moist 100%, it's
Ilya Flyameron Blog postCarrot rye experiment
- looks so delicious
suminandion Blog postCarrot rye experiment - Carrot Rye
CrustyJohnon Blog postCarrot rye experiment - mill substitute for small grain amounts
SabineGrandmaon Blog postMy Best Sprouted (or malted?) Spelt Sourdough with a touch of Rye - I did see this technique being done
Abeon Forum topicCommunity Bake - Gluten Free Bread
- I believe I actually coined
Benitoon Forum topicCommunity Bake - Gluten Free Bread
- Crumb progressNigele2on Forum topicProgress after 2 weeks
- Such great bakesclazar123on Forum topicCommunity Bake - Gluten Free Bread
- Saltolyse
Abeon Forum topicCommunity Bake - Gluten Free Bread
- Question about "saltolyse"clazar123on Forum topicCommunity Bake - Gluten Free Bread
- Thank you Clazar
Abeon Forum topicCommunity Bake - Gluten Free Bread
- Crumb shot?clazar123on Forum topicCommunity Bake - Gluten Free Bread
- Aaron, I agree with Sumi, the
Benitoon Forum topicExtending Retard?
- Trial and error is often the
Benitoon Blog postMy Best Sprouted (or malted?) Spelt Sourdough with a touch of Rye
- Awesome Steven, onion bagels
Benitoon Blog postSourdough Onion Bagels (Reinhart BBA Modified)
- I think it is safe to say
Benitoon Forum topicOne loaf of bread. So. Much. Help.
- Longer bulk fermentation
suminandion Forum topicExtending Retard?
- Well said AG
MTloafon Forum topicOne loaf of bread. So. Much. Help. - Dave, that’s such a goodpnguyen951on Forum topicBaking sourdough in a loaf pan
- Thanks Rob. Sounds like youpnguyen951on Forum topicCommunity Bake - Rye Bread
- This video/recipe by Trevor Wilsonclevinson Forum topicBaking sourdough in a loaf pan
- SD tin loaves are kind of an open secret
Dave Ceeon Forum topicBaking sourdough in a loaf pan - This place
Econprofon Forum topicOne loaf of bread. So. Much. Help. - TFL is the bestpleveeon Forum topicOne loaf of bread. So. Much. Help.
- Wonderful write-up AG and it
HeiHei29eron Forum topicOne loaf of bread. So. Much. Help. - 1. my go-to sourdough cider
squattercityon Blog postPain au Cidre (Normandy Apple Cider Rye) - How Often, How MuchBobbieon Blog postThe Pineapple Juice Solution, Part 2
- that's a beautiful bread!Of
squattercityon Forum topicCommunity Bake - Rye Bread
- Here's my methodAmbimomon Forum topicBaking sourdough in a loaf pan
- Thanks AG! Really happy with
HeiHei29eron Blog post94% Whole Wheat Sourdough
- You're welcome!BrianKon Forum topicBaking sourdough in a loaf pan
- I already have the one
Camarieon Forum topicNew Bread Oven! The cost is $8,000 to $9,000 atPleasent Hill Grains!! Expensive! - Thank you Benny
Abeon Forum topicCommunity Bake - Gluten Free Bread
- It's good!
GaryBishopon Forum topicTotal lack of rise with PR's WW Raisin bread with buttermilk - When to refresh starter?Scottinwaleaon Forum topicA Simple Sourdough
- SACO buttermilk powder
alcophileon Forum topicTotal lack of rise with PR's WW Raisin bread with buttermilk - Thanks!
BCbreadbakeron Forum topicBaking sourdough in a loaf pan