Recent Forum and Blog Comments
- Looking forward to your vid
JonJon Blog postYorkville Sourdough Baguettes with Stiff Sweet Levain - Thank you Jon, my oven
Benitoon Blog postYorkville Sourdough Baguettes with Stiff Sweet Levain - You're right Jon, the
Benitoon Blog postYorkville Sourdough Baguettes with Stiff Sweet Levain
- What an accomplishment
JonJon Blog postYorkville Sourdough Baguettes with Stiff Sweet Levain
- Could also be the diastatic malt...
JonJon Blog postYorkville Sourdough Baguettes with Stiff Sweet Levain
- Nice to hear it turned out well
JonJon Blog postYW Challah
- Water bathmarianaon Forum topicHow I make 'sourwort'
- My setup
Yippeeon Forum topicHow I make 'sourwort' - Yes I do taste a difference,
Benitoon Blog postHomemade Miso
- What are the dimensions?
JonJon Forum topicCountertop granite for a baking stone?
- Thanks for sharing your experience, Ilya
Yippeeon Forum topicMohn Masse
- Wowmarianaon Blog postPullman Loaf Pan (Math and other thoughts)
- Been meaning to try this
LittleWolfBakingon Blog postHomemade Miso - Thank you
LittleWolfBakingon Forum topicNeed advice - husk on wheat berries
- Virtuoso plus recipesmarianaon Forum topicZoji PDC20 Virtuoso Plus Recipes
- Thanks Richard!I do very much
StevenSenseion Blog postEquipment in a small kitchen - $20 USD
alfansoon Forum topicCountertop granite for a baking stone? - Your array of screens sounds
LittleWolfBakingon Forum topicNeed advice - husk on wheat berries
- Makes sense. Thanks for your
LittleWolfBakingon Forum topicNeed advice - husk on wheat berries
- Thank you
LittleWolfBakingon Forum topicNeed advice - husk on wheat berries
- Mr. Coffee Mug Warmer
Yippeeon Forum topicHow I make 'sourwort'
- Oh, thanks mariana. For some
Gadjowheatyon Forum topicPoolish - miniscule amount of IDY? - Hi Mariana!Glad you like the
StevenSenseion Blog postPullman Loaf Pan (Math and other thoughts)
- Thanks for demonstrating what
Boodaon Blog postEquipment in a small kitchen - Examplemarianaon Blog postPullman Loaf Pan (Math and other thoughts)
- More likely that it has to do
happycaton Forum topicCan't remove grinding stone on Komo classic - Got it fixed...lainey68on Forum topicCan't remove grinding stone on Komo classic
- FWIWfoodforthoughton Forum topicSoaked / Sprouted Grains in Sourdough
- Late addition, a "Münchener
Gadjowheatyon Forum topicCommunity Bake - Rye Bread
- Thanks Abe. Fingers crossed!
Gadjowheatyon Forum topicCommunity Bake - Rye Bread
- Lovely colour on that loaf
Abeon Forum topicCommunity Bake - Rye Bread - I think a pre-ferment like a poolish
Abeon Forum topicPoolish - miniscule amount of IDY?
- Thank you very much David. I
Benitoon Blog postYorkville Sourdough Baguettes with Stiff Sweet Levain
- Picture?
trailrunneron Blog postYW Challah - It tastes good! It rose
GaryBishopon Blog postYW Challah - Thank you Don, Scott Megee
Benitoon Blog postYorkville Sourdough Baguettes with Stiff Sweet Levain
- Really beautiful work.
happycaton Blog postYorkville Sourdough Baguettes with Stiff Sweet Levain
- No worries, we can’t possibly
Benitoon Forum topicCountertop granite for a baking stone?
- Sweet looking baguettes
MTloafon Blog postYorkville Sourdough Baguettes with Stiff Sweet Levain - Thanks everyone! Helpful info
happycaton Forum topicsteamed flour
- I stand corrected! Good to
Gadjowheatyon Forum topicCountertop granite for a baking stone?
- Thank you mariana! Yes, gives
Ilya Flyameron Forum topicMohn Masse - Dampfmohnmarianaon Forum topicMohn Masse
- Prosponamarianaon Forum topicMohn Masse
- Thank you for your patience
alcophileon Forum topicBarley malt in The Rye Baker - Steamed Flour & Wondra
dablueson Forum topicsteamed flour - Ah since this thread came up
Ilya Flyameron Forum topicMohn Masse
- I want to make this 🤤🤤🤤
Yippeeon Forum topicMohn Masse
- Ta-da!
Yippeeon Forum topicRhum Negrita
- Thank you Ming.
Benitoon Blog postYorkville Sourdough Baguettes with Stiff Sweet Levain