Recent Forum and Blog Comments
- Della Fattoria
joyfulbakeron Forum topicHi from Sonoma County - Guerneville
joyfulbakeron Forum topicHi from Sonoma County
- freezing yeast
erdoshon Forum topicfreezing yeast - Totally agree!althetraineron Forum topicThe English Muffin jungle
- English muffins
CJtheDeuceon Forum topicThe English Muffin jungle - Yep I'm using the unbleachedCregaron Forum topicMight be having starter problems
- thank you !
trailrunneron Blog postMy adventure ...raising awareness of hunger... - Six Months in Cold StorageFordon Forum topicMight be having starter problems
- Why Slashalabubbaon Forum topicLame use of lame
- My methodalabubbaon Forum topicquestion for Proth5/Dmsmyder 65% baguette
- Congrats!althetraineron Forum topicIs it my tongue or in my head?
- Looks delicious!althetraineron Blog postBlueberry Cream Cheese Braid
- thanks for the tips
benjaminon Blog postnicodvb's 100% Rye - Cold retardation.
dmsnyderon Forum topicquestion for Proth5/Dmsmyder 65% baguette - We freeze instant yeast as wellalthetraineron Forum topicfreezing yeast
- As you are now probably
mrfroston Forum topicIs it my tongue or in my head? - 166% Sourdough Starterryeaskryeon Forum topicMaking a 166% Sourdough Starter
- Looks Fabulous!!!!!LeeYongon Blog postBlueberry Cream Cheese Braid
- Good questions
davidg618on Forum topicNewbie question- pre-shaping and shaping????? - Recipecoalpineson Forum topicSourdough loaves @ 7,500' in Colorado
- After the mixing stage dont
Andrew Son Forum topicstill cracking loaves - That's such a helpful tutorial!!txfarmeron Forum topicLame use of lame
- Yes, please!carlukeon Forum topicflour source
- Sour dough
BettyRon Forum topicIs it my tongue or in my head? - freezing yeast
BettyRon Forum topicfreezing yeast
- A "confession"
davidg618on Forum topicA Poll: If you could only have one...
- I think you are rightehanneron Blog postnicodvb's 100% Rye
- Flour sourcecoalpineson Forum topicflour source
- Flour sourcecoalpineson Forum topicflour source
- Eric's already been here!!
anandaon Forum topicRye sour fermentation: how long? - Flour sourcecoalpineson Forum topicflour source
- Glad that it became clear
Pabloon Blog postYoutube video of making the "house bread" - Thanks
Pabloon Blog postYoutube video of making the "house bread"
- Ms. Maggie Glezer,
davidg618on Forum topicLame use of lame
- Update on Wilsonazaeliaon Forum topicIt is ALIVE!
- re: freezing yeastericbon Forum topicfreezing yeast
- Looks great!rftsron Blog postSneaky Sandwich Sourdough
- I enjoyed seeing another homeMarnion Blog postYoutube video of making the "house bread"
- may I suggest...
nicodvbon Blog postnicodvb's 100% Rye - split order in SW Ontariodwcolemanon Forum topicflour source
- You are perfectly right
nicodvbon Blog postnicodvb's 100% Rye
- Those look absolutely ideal!
mrfroston Forum topicThe English Muffin jungle
- First Ryeehanneron Blog postnicodvb's 100% Rye
- It won't last that longehanneron Blog postnicodvb's 100% Rye
- the biggest question is the yeast
Elaginson Forum topicBBA Bagel questions - note to bakinbuffAlChemiston Forum topicWhat are the main parts of whole wheat, and can they be eaten separately?
- no extra source of steam
benjaminon Blog postSan Fransisco sourdough and 'the bowl technique'
- Thanks to all for replies; Extraction?AlChemiston Forum topicWhat are the main parts of whole wheat, and can they be eaten separately?
- overnight proof
metropicalon Forum topicstill cracking loaves - What is the material you have
mrfroston Blog postYoutube video of making the "house bread"