Recent Forum and Blog Comments
- Thanks Eric and Summer forflourgirl51on Blog postAmazing Organic Whole Wheat
- Happy Birthday!Marnion Forum topicOctober 16 is World Bread Day
- Happy Birthday Floyd! Thankflourgirl51on Forum topicOctober 16 is World Bread Day
- Annual disposal of bread-stuff...?copyuon Forum topicWhat Did The Israelites Eat?
- Thank you
Floydmon Forum topicOctober 16 is World Bread Day - Your Special Day!
SylviaHon Forum topicOctober 16 is World Bread Day - Susie--Read Debra Wink
Susanon Forum topiccan't create a free standing loaf -susie - I am a
SallyBRon Forum topicMicro organisms - air vs grain - hiAnonymouson Forum topicCompact Sourdough
- Many happy returns...Erzsebet Gilberton Forum topicOctober 16 is World Bread Day
- HAPPY BIRTHDAY, FLOYD!
SallyBRon Forum topicOctober 16 is World Bread Day
- Hi Yozza
Shiao-Pingon Blog postPain au Levain with wine for 60% hydration - Happy Birthday, Floyd!PaddyLon Forum topicOctober 16 is World Bread Day
- Fermented foodsehanneron Forum topicMicro organisms - air vs grain
- KA saysblackhorse16aon Forum topiccomparison of protein content in flour
- World Bread Day also Floyd's birthdaytomsbreadon Forum topicOctober 16 is World Bread Day
- I agreeLoganKon Forum topicbest sour dough book for a novice
- Are you rotating the bread
arloon Forum topicCompact Sourdough - I made these bagels lastJoPion Blog postMontreal Style Bagels
- This is the link to my blog
SallyBRon Forum topicOctober 16 is World Bread Day
- I like BBARiaon Forum topicbest sour dough book for a novice
- FLax seed vs no seedsavatrx1on Forum topiccan't create a free standing loaf -susie
- Ta, Shiao-Ping...rossnrolleron Blog postSourdough Down Under
- BEST BOOK FOR S/DOUGHAnonymouson Forum topicbest sour dough book for a novice
- My original comment about
yozzauseon Blog postPain au Levain with wine for 60% hydration - Oh, that's exciting!
Shiao-Pingon Blog postPain au Levain with wine for 60% hydration
- Beautiful loaf! I can almost
Mini Ovenon Forum topicMy First 100% whole wheat sourdough - I've no intention....
davidg618on Forum topicMicro organisms - air vs grain - Do you mean it was shaped in
mrfroston Forum topicSicilian Bread and Whole Foods - I'm still not sure aboutDarth Leftyon Blog postPain au Levain with wine for 60% hydration
- Hamelman's "Bread"
Shiao-Pingon Blog postSourdough Down Under
- Courageous?
dmsnyderon Forum topicwater measurement - I think that's Wood's reasoning.
dmsnyderon Forum topicMicro organisms - air vs grain
- Imported grain/sourdough beasties
dmsnyderon Forum topicMicro organisms - air vs grain
- I tried it!Erzsebet Gilberton Blog postPain au Levain with wine for 60% hydration
- So, you use about 30% wine?
Shiao-Pingon Blog postPain au Levain with wine for 60% hydration
- I did take notes but the
yozzauseon Forum topicWinebaking Part II: what happened?
- My SF sourdough culture, madeDarth Leftyon Forum topicMicro organisms - air vs grain
- Another point of view
davidg618on Forum topicRoasted Garlic
- I've got a loaf going nowDarth Leftyon Blog postPain au Levain with wine for 60% hydration
- Yep
flournwateron Forum topicwater measurement - Bread in Portland and other food
mredwoodon Blog postWhole-Wheat Bread with a Multigrain Soaker from Hamelman's "Bread" - Thank you much
Floydmon Forum topicThank you Floyd!!!
- creatin = 'creation' SorrymarieJon Forum topicMicro organisms - air vs grain
- Terrific discussion. I havemarieJon Forum topicMicro organisms - air vs grain
- Hi Stan,
Shiao-Pingon Blog postWhy We Bake
- Yummy looking!SumisuYoshion Blog postpane siciliano
- Big ears, huh?rossnrolleron Blog postSourdough Down Under
- Excellent question, rainbowz!
dmsnyderon Forum topicMicro organisms - air vs grain
- Hi ericjs
Shiao-Pingon Blog postBBA Pain de Champagne + Levain / Mysterious Results