Recent Forum and Blog Comments
- 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
- questionmilwaukeecookingon Forum topicBarley Malt Flour Question
- thanks for the tip, Hans. iAnonymouson Blog postRecent bakes
- Poilane ...uhmm, I love it.JoeVaon Blog postBBA Poilane Miche
- I've been looking to buy thejackie9999on Forum topicVictorinox or other bread knife?
- One more suggestion ...Gourmand2goon Forum topicMake shift proofing box
- @ ques2008 (again!):hansjoakimon Blog postRecent bakes
- Very nicejanijon Blog postBBA Poilane Miche
- CDC CitationGourmand2goon Forum topicFood Safety Question About Eggs
- Eggs SafetyMarnion Forum topicFood Safety Question About Eggs
- Learning ryeehanneron Blog postFirst Rye
- Pizzamaking.com. Absolutely,
mrfroston Forum topicHydration Question
- Ciabatta proofing
Faith in Virginiaon Forum topicMake shift proofing box - hydrationmilwaukeecookingon Forum topicHydration Question
- apples
Shiao-Pingon Blog postMathias Dahlgren's Swedish Rye Bread - with an apple twist
- hansAnonymouson Blog postRecent bakes
- Yes it is soughdough.LeadDogon Forum topic105% hydration for fresh ground?
- The sprouted berries
Mini Ovenon Blog postCooked Kamut berries, now what?
- Thank you.
Shiao-Pingon Blog postLe Pain de Seigle de Thiézac (The Rye Bread of Thiézac)