Recent Forum and Blog Comments
- What an incredible bread.
Gadjowheatyon Forum topic100% semolina rimacinata - Thanks Richard - I hear thePaul Ton Forum topicField Blend #1 Even better than Field blend #2 IMHO
- Well, thanks you guys. It's
Gadjowheatyon Forum topicBauern-und-Wallnussbrot from Lutz Geißler's Almbackbuch
- That's really, really sad,
Gadjowheatyon Forum topicsourcing grain in Germany/EU
- Pain au Levain w/ Wole Wheat Flourlouiscohenon Forum topicBittman's Bread
- My favorite grain
alfansoon Blog post100% Semola rimacinata Batards - That's a lovely loaf
alfansoon Forum topic100% semolina rimacinata
- Hamelman 3rd editioncarynon Forum topicBittman's Bread
- Thanks Lance i just sent
yozzauseon Blog postRed Wheat continued - The important word in Semola Rimacinata is...
Abeon Blog post100% Semola rimacinata Batards - Feed store grainag7pxon Forum topicWhy are wheat berries so expensive?
- I have the Hammelman vol 2mp1789on Forum topicBittman's Bread
- My experience....
justkeepswimmingon Forum topicNeed advice - husk on wheat berries - Ukraine was EU's #2 producer of wheat.
idaveindyon Forum topicsourcing grain in Germany/EU - Thanks, Caroline and Benny.
Boodaon Blog post13” Pullman Danko Rye with YW levains - Thanks or the followup I have
happycaton Blog post100% Semola rimacinata Batards - Garymarianaon Forum topicFlourless Sourdough Starters
- Wow
trailrunneron Blog post13” Pullman Danko Rye with YW levains - Such a gorgeous bake Richard.
Benitoon Blog post13” Pullman Danko Rye with YW levains - Thanks for another terrific recipe.
Boodaon Blog post13” Pullman Danko Rye with YW levains
- Questions for Mariana
GaryBishopon Forum topicFlourless Sourdough Starters - Beautiful loaves with such a
Benitoon Blog post100% Semola rimacinata Batards
- It sounds like toasting and
Benitoon Forum topicSprouted light buckwheat flour
- Lovely
Abeon Blog post100% Semola rimacinata Batards
- Nicely done, Paul. I ate at
Boodaon Forum topicField Blend #1 Even better than Field blend #2 IMHO
- Been using Caputo (Italian)foodforthoughton Blog post100% Semola rimacinata Batards
- I grew up eating buckwheat,
Boodaon Forum topicSprouted light buckwheat flour
- What a great looking crumb.
happycaton Blog post100% Semola rimacinata Batards
- Finally got around...foodforthoughton Forum topic100% semolina rimacinata
- How about
Abeon Forum topicSprouted light buckwheat flour
- Thank you!!Thejoeybirdon Blog postPanettone Journey
- I hope you've had a great
albacoreon Blog postRed Wheat continued - I'm not sure the active
happycaton Forum topicSprouted light buckwheat flour
- Wow, I really like that two
happycaton Blog postMini buns, tarts & semola sourdough
- good point. As an aside, the
happycaton Blog postLemon Tart
- That's really cool. Do you
happycaton Blog postMasala swirl loaf
- Wow those look great and you
happycaton Blog postChoc cakes with molten citrus ganache centres
- maltmarianaon Forum topicBarley malt in The Rye Baker
- how long can I let the fed starter sit out.Kirstenm2on Basic pageLesson Five, Number 9: Use a Preferment
- "However, at the moment both
Gadjowheatyon Forum topicsourcing grain in Germany/EU
- marble = 2 kinds of cheese
happycaton Forum topicFor tonight's "bread" bake,
- Thank you David, I am quite
Benitoon Blog postMiso 100% Whole Wheat Sourdough
- I know very little about sake
Benitoon Blog postHomemade Miso
- Gorgeous colour and crumb!
happycaton Blog postMiso 100% Whole Wheat Sourdough
- That's awesome, Benny.I love
happycaton Blog postHomemade Miso
- Beautiful and interesting
naturaleighon Forum topicBauern-und-Wallnussbrot from Lutz Geißler's Almbackbuch - I assume this is your ovenbarryvabeachon Forum topicIssue with baking bread in steam-convection oven
- I agree with Mini, that is
Benitoon Forum topicBauern-und-Wallnussbrot from Lutz Geißler's Almbackbuch
- pale rye malt
squattercityon Forum topicBarley malt in The Rye Baker - Yippee, you are very patient.
Benitoon Blog postHomemade Miso