Recent Forum and Blog Comments
- I would probably market yourtananaBrianon Forum topicHow do you make a "light calories bread"
- Keeping a starter warm/ pockets
Mini Ovenon Forum topicHello from CA/pics of attempt SD #2 - Thank you Christine and JennyLindyDon Blog postHamelman Bread challenge: the quintessential bagel
- Wonderful write upLindyDon Blog postDonD's Baguettes à'Ancienne with Cold Retardation
- If you are not familiar withYerffejon Forum topicI'm disappointed
- Mini, die schmecken echtSedlmaierinon Blog post90% Rye Sourdough from "Bread" by Hamelman
- Fascinating stuff, AndyLindyDon Forum topicReusing water w/ barley malt syrup
- I agree with the baoveinlovewbreadon Forum topicI'm disappointed
- Perhaps I'm misunderstandingblaisepascalon Forum topicI'm disappointed
- Of course it shows up. I tootxfarmeron Blog post100% sourdough Chocolate Prunes Bread
- so the sourdough flavor
hutchndion Blog post100% sourdough Chocolate Prunes Bread - yah i know 6500-7500 in nonSean McFarlaneon Forum topicField tirp
- Lovely Bagel
jennylohon Blog postHamelman Bread challenge: the quintessential bagel - Whole Meal with Recipe
jennylohon Blog postSugarless Loaf with Water Roux Starter
- A truly beautiful loaf.
Mini Ovenon Blog postPain de Champagne; no, that's not misspelled
- Try different wheat
Nickisafoodieon Forum topicI'm disappointed - Tracy, was salt in the starter and mixed
Mini Ovenon Blog postMini's Favorite 100% Rye Ratio
- Because variety is good?txfarmeron Blog post100% sourdough Chocolate Prunes Bread
- I've been wondering myself
Mini Ovenon Blog post90% Rye Sourdough from "Bread" by Hamelman
- A bit deeperLindyDon Forum topicReusing water w/ barley malt syrup
- Lots of usefull ideas, now Ioskar270on Forum topicBread Board
- Very niceBrotfanon Blog postStill alive
- nothin against prunes....
hutchndion Blog post100% sourdough Chocolate Prunes Bread
- Great looking loaf!LeeYongon Blog postSugarless Loaf with Water Roux Starter
- I haven't baked yet!Anonymouson Forum topicStarter tempuratures
- problem with bamboo
Elaginson Forum topicBread Board - 50% Whole-Wheat SD BreadFordon Forum topicLot's of sour dough questions
- About aromas...breadinquitoon Forum topicStarter tempuratures
- I love visiting Zingermans!
arloon Forum topicField tirp - If you want the actual recipe I use, let me know.saraugieon Forum topicLot's of sour dough questions
- Thanks, Eric!
dmsnyderon Forum topicLame from TMB - Zingermans
CJtheDeuceon Forum topicField tirp - Cast Iron vs. Enameled Cast Iron
dablueson Forum topicCast Iron vs. Enameled Cast Iron - Gorgeous boule, Sam!
SylviaHon Blog postSourdough Spelt with Flax Seeds - basketsRickoon Forum topicfound great price on coiled wicker baskets for final proofing
- LEE HOUSEHOLD FLOUR MILL - How It Grinds Grain
subfuscpersonaon Forum topicLee Household Flour Mill - my Review / Evaluation - Thank you, Don!
SylviaHon Blog postBaguettes a l'Ancienne with Cold Retardation
- Hi jacobsonjfcopyuon Forum topicCast Iron vs. Enameled Cast Iron
- How do you make these lines?ovguideon Blog postLipioshka
- Thanks Sylvia!DonDon Blog postBaguettes a l'Ancienne with Cold Retardation
- Generally Agreed
flournwateron Forum topicLot's of sour dough questions - thanks
benjaminon Blog postBaguettes a l'Ancienne with Cold Retardation - Not Too Sour.Fordon Forum topicLot's of sour dough questions
- sourdoughSam Fromartzon Blog postSourdough Spelt with Flax Seeds
- Baking timeSam Fromartzon Blog postSourdough Spelt with Flax Seeds
- FlavorSam Fromartzon Blog postSourdough Spelt with Flax Seeds
- Steaming methodDonDon Blog postBaguettes a l'Ancienne with Cold Retardation
- You know, Tracy, I have comeSedlmaierinon Blog post90% Rye Sourdough from "Bread" by Hamelman
- Thanks for the link Hans!DonDon Blog postBaguettes a l'Ancienne with Cold Retardation
- steam
benjaminon Blog postBaguettes a l'Ancienne with Cold Retardation