Recent Forum and Blog Comments
- Second loafcarynon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Thanks Minilouiscohenon Forum topicRatio for Rye Starter Refresh
- I use 1:10:10
alcophileon Forum topicRatio for Rye Starter Refresh - Thanks Suavelouiscohenon Forum topicRatio for Rye Starter Refresh
- Rye Scalds
alcophileon Forum topicFLAS Bread in a FLASH
- At 80°F
Mini Ovenon Forum topicRye starter not rising - also: does it matter what
squattercityon Blog postSimple rye with coriander - It's wonderful to know that
squattercityon Blog postSimple rye with coriander
- 1:10:10
Mini Ovenon Forum topicRatio for Rye Starter Refresh
- Thanks Rob!
Martadellaon Blog postSimple rye with coriander - The strapped pans I’ve seen
pmccoolon Forum topicOld strapped loaf pan -- yes or no? - Not sure
Econprofon Forum topicCommunity Bake - Rye Bread - None of them are wrongsuaveon Forum topicRatio for Rye Starter Refresh
- looks fabulous
squattercityon Blog postSimple rye with coriander
- I think dropping the oven
Mini Ovenon Blog postKugelhopf: choco - citrus frangipane - espresso currant
- That's a "wow!"
Mini Ovenon Forum topicCommunity Bake - Rye Bread
- Thanks for the help guys, I
Gadjowheatyon Forum topicGashes along bottom sides. - Oh, that's in C, and I had to
Gadjowheatyon Forum topicHow I make 'sourwort'
- That's great, I'd like to
Gadjowheatyon Forum topicHow I make 'sourwort'
- To put a pin in it, heard
Gadjowheatyon Forum topicSolod as inactive rye malt
- I was thinking a little
Mingon Forum topicSD starter yeast vs. LAB - we have lift offheadupincloudson Forum topicCommunity Bake - Rye Bread
- miceheadupincloudson Forum topicCommunity Bake - Rye Bread
- very niceheadupincloudson Blog post100% rye, ala Borodinsky
- Thanks Gary for your feedback
Mingon Forum topicSD starter yeast vs. LAB
- Wow Mariana this is as
Mingon Forum topicSD starter yeast vs. LAB
- Puzzled by 1:10:10 Rye Refreshlouiscohenon Forum topicConfused about The Rye Baker Sour Culture Maintenance
- Protein bubblesmarianaon Forum topicSD starter yeast vs. LAB
- 28 oz
MontBaybakeron Forum topicPullman Loaf Pan with Lid - Thanks, Karyn!
dmsnyderon Blog postOatmeal Bread with Cinnamon and Raisins from Hamelman's "Bread" - I've always assumed the
GaryBishopon Forum topicSD starter yeast vs. LAB - Here's another of your
happycaton Blog postImprovised volkornbrot - That biryani bread is awesome
happycaton Blog postBiryani spiced sourdough and other bakes
- Wonderful crumb there. Haven
happycaton Blog postOatmeal Bread with Cinnamon and Raisins from Hamelman's "Bread"
- I've baked a few Rye Baker
happycaton Blog post100% rye, ala Borodinsky
- thanks, Mariana, for your
squattercityon Forum topicdinkelkartoffelbrot
- Crumb after a few days
Mini Ovenon Forum topicCommunity Bake - Rye Bread
- One often adapts
Mini Ovenon Forum topicSourdough in a cold temperature
- Not putting the starter
Mini Ovenon Forum topicSourdough in a cold temperature
- Hi Dan,
taurus430on Forum topicBaguette - long bulk vs poolish - Fresh v Active v Instant %s in Hamelman's breadKarynacaon Blog postOatmeal Bread with Cinnamon and Raisins from Hamelman's "Bread"
- Thanks Mark, something toMissmoneypennyon Forum topicSourdough in a cold temperature
- flour and mixing...SueVTon Forum topicPanettone Trouble
- Have fun with the new toy and
HeiHei29eron Forum topicHow I make 'sourwort' - Beautiful loaves, Robmarianaon Forum topicdinkelkartoffelbrot
- Precious details!marianaon Forum topicHow I make 'sourwort'
- I have the controller set to
HeiHei29eron Forum topicHow I make 'sourwort'
- Glad to help. Something I
Mark Stoneon Forum topicSourdough in a cold temperature - Neat!marianaon Forum topicHow I make 'sourwort'
- I was worried about the
HeiHei29eron Forum topicHow I make 'sourwort'