Recent Forum and Blog Comments
- I can hardly believe, but I
SallyBRon Forum topicThe good and the bad of a challenge... - Thank youAbracaboomon Forum topicBeginner needs help with dough stickiness.
- How long do you wait betweenAbracaboomon Forum topicshaping dough video
- Britain Today
anandaon Blog postCrumpets and Muffins - American 'muffins'Mary Fisheron Blog postCrumpets and Muffins
- Are proofing baskets used forAbracaboomon Forum topicSlash and burn
- Yep no further mixing, it'svincenttalleuon Forum topic100% hydrated bread
- Hamelman vs. Jean LeFleur
Shiao-Pingon Blog postGérard Rubaud Miche - method?kolobezkaon Forum topic100% hydrated bread
- Salt to levainfoolishpoolishon Blog postGérard Rubaud Pain au Levain
- Thankskorishon Blog postspelt and Pain au Levain bake
- @ Eric re. basket case
dmsnyderon Blog postGérard Rubaud Pain au Levain - Signs of progress
pmccoolon Blog postNew Baguettes and a few buys - chemicalsSean McFarlaneon Forum topicturning drop cloth into a couche
- fiberSean McFarlaneon Forum topicIs White Homemade Bread Unhealthy?
- 2 years latermilwaukeecookingon Forum topicCost of flour
- Salt, etc. @ MC.
dmsnyderon Blog postGérard Rubaud Pain au Levain
- Thanks 2go
The Roadside Pie Kingon Forum topicIs White Homemade Bread Unhealthy? - Lovely bread, Korish
pmccoolon Blog postspelt and Pain au Levain bake
- The translucency
pmccoolon Blog postTranslucent Crumb
- Yeast and acidhansjoakimon Blog postGérard Rubaud Miche
- It's complicatedGourmand2goon Forum topicIs White Homemade Bread Unhealthy?
- Getting better all the time
The Roadside Pie Kingon Blog postWill Slick Method 100% naturally leavened Sourdough
- Salt?
Farineon Blog postGérard Rubaud Pain au Levain - They look wonderful. I guessLeadDogon Blog postWill Slick Method 100% naturally leavened Sourdough
- Crumpets and English Muffins
Bixmeisteron Blog postCrumpets and Muffins - Crumpets and English Muffins
Bixmeisteron Blog postCrumpets and Muffins
- Also the BBA mentions thatItalianBakeron Forum topicbleached or unbleached ?
- Wheat Sheaf
Bixmeisteron Blog postHarvest Festival Sheaf
- Wheat Sheaf
Bixmeisteron Blog postHarvest Festival Sheaf
- Those bubbles may not be what you think
Yumaramaon Forum topicHow fast can a starter um... start? - And if you have more than you can use
Yumaramaon Forum topicyogurt/buttermilk
- That's what I use
Yumaramaon Forum topicturning drop cloth into a couche
- If you run out of buttermilkcelesticaon Forum topicyogurt/buttermilk
- balance
Shiao-Pingon Blog postGérard Rubaud Miche
- Thanks Doc....CaptainBatardon Blog postMC's Gerard Rubaud Miche ala Shiao-Ping
- Gérard Rubaud formula in a single table, FYI.
dmsnyderon Blog postGérard Rubaud Pain au Levain
- Laurel's Buttermilk Wholecelesticaon Forum topicVital wheat gluten + bread flour with whole wheat
- Good catch, Tony!
dmsnyderon Blog postSan Joaquin Sourdough: another variation produces the best flavor yet.
- Health BenefitsAussie Peteon Forum topicIs White Homemade Bread Unhealthy?
- In Agreement
flournwateron Forum topicbleached or unbleached ? - I'd also suggest you not do that to your Mother
Yumaramaon Forum topicConverting Hamelman's Liquid Levain to a 50%
- Let it Ferment
flournwateron Forum topicHow fast can a starter um... start?
- Another FlourPrairie19on Forum topicKing Arthur flour - why use it?
- I clearly understand the
UnConundrumon Forum topicWhere to buy bulk wheat berries? - More yeast count in stiff levain
Shiao-Pingon Blog postGérard Rubaud Miche
- That's a fine lookin' loaf!
Yumaramaon Forum topicFinally, some measure of sourdough success
- Colour of this bread
jennylohon Blog postPoolish Rye & Whole Wheat Bread - Barry's Artisan Bread - Very cool. Yours looks
Matt Hon Blog postHarvest Festival Sheaf - Reminds me of the Julia/Julie projectDoc Tracyon Blog postHamelman's Mixed Flour-The Peel and Stone Incident