Recent Forum and Blog Comments
- Funny your should ask...Marnion Forum topicreplacing buttermilk with sourdough
- Thanks, Don!
dmsnyderon Blog postPane all'Olio - Old style formulastxfarmeron Blog postBarley Rye Sourdough
- Thanks!txfarmeron Blog postBarley Rye Sourdough
- Thanks!txfarmeron Blog postBarley Rye Sourdough
- I love that book tootxfarmeron Blog postBarley Rye Sourdough
- Yesshaklefordon Forum topicDoes barley flour has any means to rise?
- "Robin Hood Best For Breadjackie9999on Forum topicQuestion for Soutwestern Ontario Loafers
- I have an LPG range and theKenKon Forum topicChoosing a new oven
- Amazing Breads David!DonDon Blog postPane all'Olio
- Jenn-air, Convection, Kitchen Aid ovenstabascoon Forum topicChoosing a new oven
- Thanks Judd, it is heading your wayDonDon Blog postGrissini: Italian Bread Sticks
- Thanks Al, they are easy to makeDonDon Blog postGrissini: Italian Bread Sticks
- Thanks SylviaDonDon Blog postGrissini: Italian Bread Sticks
- Thanks Lindy, not enough to storeDonDon Blog postGrissini: Italian Bread Sticks
- Thanks Eric, they are crunchy!DonDon Blog postGrissini: Italian Bread Sticks
- It's pure geekeryJeremyCherfason Blog postArtisan bread school
- I second Eric's choice
davidg618on Forum topicChoosing a new oven - The formula islogdrumon Forum topicSourdough in baguettes
- Sourdough takes more time than I have, but wiil try (yeah snow!)Anonymouson Forum topicSourdough in baguettes
- Welcome to the Loaf Bethel!ehanneron Forum topicLurker says hello from Portland OR
- Looks delicious!ehanneron Blog postBarley Rye Sourdough
- www.fantes.com is a goodTrishinomahaon Forum topicWould like to locate a place that sells brioche pans to bake multiple at a time?
- Gas vs Electricehanneron Forum topicChoosing a new oven
- Sorry for the
mrfroston Blog postCorny Semolina Sticks - Thank you againKrohaon Forum topiclooking for reliable vegan recipes for cookies, brownies, etc.
- I expressed myself
nicodvbon Forum topicDoes barley flour has any means to rise? - Your snow picture looks like my block here...CaptainBatardon Blog postGrissini: Italian Bread Sticks
- More sour micheDoc Tracyon Blog postSmall Miches, Pointe-à-Callière and Straight Sourdough 70% Hydration
- I would also convert my rye
Mini Ovenon Forum topicDoes barley flour has any means to rise? - The starter keeps on growing
nicodvbon Forum topicDoes barley flour has any means to rise?
- Well done!
Mebakeon Blog postBarley Rye Sourdough - Thanks, David
Mebakeon Blog post100% Whole Wheat Sourdough Success!
- If your thermometer readsAbracaboomon Forum topicApology for help request on no-knead bread
- That helpsalinehueyon Forum topicAlcohol smell from bread 4 days old
- Not only that.Abracaboomon Forum topicIn Praise of the Amateur Artisan Baker
- You never know.Abracaboomon Forum topicCra-zee oven spring
- Thanks, Salma
Mebakeon Blog post100% Whole Wheat Sourdough Success!
- "So how do I convert a 100%Abracaboomon Forum topicBarm in place of Levain? Confused....
- cold ovenSean McFarlaneon Forum topicTemperature adjustment for pan
- Use of high-gluten flour. @ Nick.
dmsnyderon Blog postSan Joaquin Sourdough: another variation produces the best flavor yet.
- Why don't you just make sourdough baguettes?
dmsnyderon Forum topicSourdough in baguettes
- Perhapsswigginon Forum topicQuestion for Soutwestern Ontario Loafers
- Welcome from a 2nd generation Amercan Welshman
davidg618on Forum topicLurker says hello from Portland OR
- Flour storage
davidg618on Forum topicIngredient Storage?
- In orginal bagsLindyDon Forum topicIngredient Storage?
- Pate Fermente ReplyAussie Peteon Blog postCorny Semolina Sticks
- Beautiful! and...
Mini Ovenon Blog postBarley Rye Sourdough
- Barley ryepleveeon Blog postBarley Rye Sourdough
- like here?
Mini Ovenon Blog postMini's Favorite 100% Rye Ratio