Recent Forum and Blog Comments
- Thanks
BettyRon Forum topicBarley Malt Flour Question - Stretched well... But not very forgiving.
Masonon Forum topicHamelman SD- folding during ferment question - What a fun post!!
chouette22on Blog postBBA Poilane Miche - Check of understanding.
Faith in Virginiaon Forum topicNew to Sourdough - 3 Reasonsjanijon Forum topicHamelman SD- folding during ferment question
- Yeah, that sounds about
mrfroston Forum topicBarley Malt Flour Question - 1janijon Forum topicHamelman SD- folding during ferment question
- Malt directions
BettyRon Forum topicBarley Malt Flour Question
- Beautiful, Marni!
Susanon Blog postSusan's Sourdough with my additions - oops, getting late here
Mini Ovenon Blog postSusan's Sourdough with my additions - I feed on a 2-3-4 ratio by
Stephanie Brimon Forum topicNew to Sourdough - They look absolutely
mrfroston Forum topicBarley Malt Flour Question
- Hi Dave G,hilo_kawikaon Forum topicSecond rise proofing tests
- It feels great
Masonon Forum topicHamelman SD- folding during ferment question
- Thank you! I didn't measureMarnion Blog postSusan's Sourdough with my additions
- I made this today.,.. madeBarngodesson Basic pageItalian Bread
- Cinnamon Rolls
BettyRon Forum topicBarley Malt Flour Question
- How much Flaxjanijon Blog postSusan's Sourdough with my additions
- Linksjanijon Forum topicHamelman SD- folding during ferment question
- Welcome
frenchcreek bakeron Blog postHello there - 2 vs 3janijon Forum topicHamelman SD- folding during ferment question
- I'll have to pay moreMarnion Blog postSusan's Sourdough with my additions
- Anna?Marnion Blog postSusan's Sourdough with my additions
- Not too muchmaurdelon Forum topicopinions on whether this will work for bread
- Glad You Are Baking Again
frenchcreek bakeron Blog postCentral Florida Sourdough
- Very nice, Marni!
dmsnyderon Blog postSusan's Sourdough with my additions - Too much
AWon Forum topicopinions on whether this will work for bread - Super!
Shiao-Pingon Forum topic50% rye sour dough - When does it go from being Susan's to Anna's sd?
Mini Ovenon Blog postSusan's Sourdough with my additions
- That's the way to Rock & Rye!
Mini Ovenon Forum topic50% rye sour dough
- A "Proofometer"
davidg618on Forum topicSecond rise proofing tests - OMG, how true!txfarmeron Blog postBBA Poilane Miche
- I did taste the original oncetxfarmeron Blog postBBA Poilane Miche
- Oh he got some breadtxfarmeron Blog postBBA Poilane Miche
- Beautiful Bread!Janknitzon Blog postbody and mind
- Thanks for getting back to meinlovewbreadon Blog postLe Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
- AW, How much water do you use?maurdelon Forum topicopinions on whether this will work for bread
- @ ehannerinlovewbreadon Blog postFirst Rye
- sourdoughmilwaukeecookingon Forum topicreinhart's 100% whole wheat pizza - sourdough starter variation - question
- Beautiful Miche txfarmerehanneron Blog postBBA Poilane Miche
- Beautiful, Marni!
SylviaHon Blog postSusan's Sourdough with my additions - Excellent!ehanneron Forum topic50% rye sour dough
- Reinhart Whole Wheat Pizzacharbonoon Forum topicreinhart's 100% whole wheat pizza - sourdough starter variation - question
- Mr Frost
BettyRon Forum topicBarley Malt Flour Question
- I edited my comment.
mrfroston Forum topicBarley Malt Flour Question
- If it is diastatic malt
mrfroston Forum topicBarley Malt Flour Question
- Mr Frost
BettyRon Forum topicBarley Malt Flour Question
- Gorgeous !!
AnnaInNCon Blog postSusan's Sourdough with my additions - sour doughmilwaukeecookingon Forum topicreinhart's 100% whole wheat pizza - sourdough starter variation - question
- Barley flour
BettyRon Forum topicBarley Malt Flour Question