Recent Forum and Blog Comments
- Strange mixed unit indeed! …
OldWoodenSpoonon Forum topicHow to use a lidded cast iron loaf pan? - 50 g/inch of flour - not…tpassinon Forum topicHow to use a lidded cast iron loaf pan?
- Found it
Moe Con Forum topicHow to make this roll - Looks like it turned out…
OldWoodenSpoonon Forum topicHow to use a lidded cast iron loaf pan?
- Thanks everyone!
albacoreon Blog postMiddlings Bread - How much salt have you been…tpassinon Blog postBaguette journal #3: Bánh mi with little happy accident
- Now I remember why I almost failed Chemistry in High School!
Isand66on Blog postBaguette journal #3: Bánh mi with little happy accident - StarterRICHARD HAMILTONon Forum topicWhy is this happening to ALL of my sourdough lately? I’m not doing anything different at all and it’s ruining all of my loaves. The dough doesn’t stick to itself at all!
- Wondering…
pmccoolon Forum topicHow to make this roll - Thanks Spark!
Yippeeon Blog post20250829 Simple Wholegrain Rye Bread with CLAS - rethinking classic process
WanyeKeston Blog postBaguette journal #3: Bánh mi with little happy accident - Oh...
AmandaWon Forum topicHow to use a lidded cast iron loaf pan? - The crumb looks indeed very…sparkfanon Blog post20250829 Simple Wholegrain Rye Bread with CLAS
- Couldn't agree more! Nothing…sparkfanon Blog postMiddlings Bread
- Everything sounds very…sparkfanon Blog postBaguette journal #3: Bánh mi with little happy accident
- Thank you Ian!sparkfanon Blog postJust Another Pain de Camapgne
- Thanks, TomP!Just trying to…sparkfanon Blog postJust Another Pain de Camapgne
- Did it once
Moe Con Forum topicHow to make this roll
- Thanks Tom!
Yippeeon Blog post20250829 Simple Wholegrain Rye Bread with CLAS
- Very lovely, especially the…tpassinon Blog post20250829 Simple Wholegrain Rye Bread with CLAS
- Wow! I don't know what more…tpassinon Blog postMiddlings Bread
- Thanks so much, Ian!
Yippeeon Blog post20250829 Simple Wholegrain Rye Bread with CLAS
- The name is Whoreass Silver 🤣
WanyeKeston Blog postBaguette journal #3: Bánh mi with little happy accident
- lol Thanks Rob, appreciate…
WanyeKeston Blog postBaguette journal #3: Bánh mi with little happy accident
- Beautiful baking!
Isand66on Blog post20250829 Simple Wholegrain Rye Bread with CLAS
- Beautiful crust and crumb
Isand66on Blog postMiddlings Bread
- Very nice! 👍🏻
Isand66on Blog postBaguette journal #3: Bánh mi with little happy accident
- Since time isn't an issue -…
Davey1on Forum topicHow to make this roll - Petit pains
Moe Con Forum topicHow to make this roll
- Petit Pain
mwilsonon Forum topicHow to make this roll - Look the same
Moe Con Forum topicHow to make this roll
- How about...
Moe Con Forum topicWhat is this Italian "Loaf" risen and baked in? (See Picture).
- They're our dinner rolls!
AmandaWon Forum topicHow to make this roll
- Crusty
occidentalon Forum topicHow to make this roll - Do you recall
Moe Con Forum topicHow to make this roll
- dinner rolls
occidentalon Forum topicHow to make this roll
- Thanks
Moe Con Forum topicHow to make this roll
- video
occidentalon Forum topicHow to make this roll
- Ha!
Moe Con Forum topicHow to make this roll
- Saw that.
Moe Con Forum topicHow to make this roll
- No recipe but I found this…tpassinon Forum topicHow to make this roll
- I don't know what your ideal…
squattercityon Blog postBaguette journal #3: Bánh mi with little happy accident - Good point on the enzymatic…sparkfanon Blog postCouronne Bordelaise with Lievito Madre (Didn't Go as Planned)
- sure, sparkfan. you know…
squattercityon Blog postCouronne Bordelaise with Lievito Madre (Didn't Go as Planned)
- LM was 25% of the total…sparkfanon Blog postCouronne Bordelaise with Lievito Madre (Didn't Go as Planned)
- Discard is good for making…
AmandaWon Forum topicSourdough Discard
- Soy flour taste
AmandaWon Blog postAtta + vwg + soy flour
- There is no discernible…gavincon Forum topicSourdough Discard
- does 25% LM mean what I think it means?
squattercityon Blog postCouronne Bordelaise with Lievito Madre (Didn't Go as Planned)
- That looks fantastic, you've…VerdigRegison Blog postAtta + vwg + soy flour