Recent Forum and Blog Comments
- Absolutely as long as thesourdoughdad14on Forum topicTrouble with whole grain "lazy" sourdough
- Diversity of yeasts in water-maintained LMSueVTon Forum topicNew paper on panettone
- Bittman's ebook on sale for $2.
idaveindyon Forum topicBittman's Bread - Do you mean your pics?bimfion Forum topicHobart A200 restore story
- Interesting papers Michael,
Benitoon Forum topicSD Parameters - Blog Extract [07.03.22] - Wow Paul, you’re keeping too
Benitoon Forum topic"Elsässer Bauernbrot" - Alsacian Farmer's Bread
- Very interesting methods with
Benitoon Forum topicDAYS
- My swirling of the forming
Benitoon Blog postMaking wine vinegar
- These are the DAYS of our
PANEMetCIRCENSESon Forum topicDAYS - Nice Don!
mwilsonon Blog postHeavy Hot Cross to Bear - First bakeZeeZeeon Forum topicBrainstorming adaptations homeoven baking
- And the bottoms?
Mini Ovenon Forum topicgas oven - browning top of sourdough bread - Here is an example of using
PANEMetCIRCENSESon Forum topicDAYS
- That's the oven, now for the
Rempejekon Forum topicgas oven - browning top of sourdough bread - Trying to get the hang of
Rempejekon Forum topicgas oven - browning top of sourdough bread
- any photos? im the opposite
snapson Forum topicgas oven - browning top of sourdough bread - I agree with the other
StevenSenseion Forum topicNot tasting the salt in my bread - Freshly milled flour will
StevenSenseion Forum topicTrouble with whole grain "lazy" sourdough
- Salt is a foolproof ingredientsemolina_manon Forum topicNot tasting the salt in my bread
- Hi Clevins, yes, I used 30gMwymanon Forum topicNot tasting the salt in my bread
- Wow!
GaryBishopon Forum topicDAYS - I have never seen such a crumb
MTloafon Forum topicDAYS - A different recipe
suminandion Forum topicNeed help with my croissant. - Croissant help
islandbakeryon Forum topicNeed help with my croissant. - Thanks for the links; the pH
albacoreon Forum topicFermented grains - Yeasts vs bacteria in LMSueVTon Forum topicSD Parameters - Blog Extract [07.03.22]
- Schöne Brote!
alcophileon Forum topic"Malzkruste-Roggenmischbrot 75/25" - Google Lens Translate
alcophileon Forum topic"Malzkruste-Roggenmischbrot 75/25"
- Looks good. Speedy recoverysemolina_manon Forum topic"Elsässer Bauernbrot" - Alsacian Farmer's Bread
- These are the best and most
PANEMetCIRCENSESon Forum topicDAYS
- These are awesome crumb shots
Mingon Forum topicDAYS - Sorrymarianaon Forum topicVegan Alternative to an Egg Milk Wash
- To swirl or not to swirl?
Martadellaon Blog postMaking wine vinegar - Google translate workssemolina_manon Forum topic"Malzkruste-Roggenmischbrot 75/25"
- Can I ask on that basis, ifMissmoneypennyon Forum topicgood oven spring but no ear?
- Did I understand you
Benitoon Forum topic"Malzkruste-Roggenmischbrot 75/25"
- The crumb is very pretty
Benitoon Blog postColomba di Pasqua 2022
- It's beautifulSueVTon Blog postColomba di Pasqua 2022
- CornbreadSueVTon Forum topicPanettone Trouble
- I wish I could see one of hisGeorge Qon Forum topic"Malzkruste-Roggenmischbrot 75/25"
- right, thanks! i shall bake
snapson Forum topicgood oven spring but no ear?
- I've never any of the Kindle
Gadjowheatyon Forum topic"Malzkruste-Roggenmischbrot 75/25" - Thanks a bunch, Mini. I'm a
Gadjowheatyon Forum topic"Malzkruste-Roggenmischbrot 75/25"
- Thank you my friend. Crazy
Gadjowheatyon Forum topic"Malzkruste-Roggenmischbrot 75/25"
- Incubator for starter in warm weatherSueVTon Forum topicUsing a small egg incubator for firm starter. This is a Lievito Madre I am developing to use in Panettone.
- Hey George, thanks. That's a
Gadjowheatyon Forum topic"Malzkruste-Roggenmischbrot 75/25"
- wine fridge for Lievito MadreSueVTon Forum topicUsing a small egg incubator for firm starter. This is a Lievito Madre I am developing to use in Panettone.
- ZeeZee,One option may be to
HeiHei29eron Forum topicBrainstorming adaptations homeoven baking - Ah so that is the reason.
Benitoon Forum topicgood oven spring but no ear?
- Gold Medal has adequate
Debra Winkon Forum topicFlakey quick bread