Recent Forum and Blog Comments
- CommentsRickoon Forum topicGetting more flour out of KAF
- Thanks. I am glad somebodyNimon Forum topicmy first whole wheat sourdough
- good infosummerbakeron Forum topicWhite whole wheat vs whole wheat beginners question
- Rickojacobsbrookon Forum topicGetting more flour out of KAF
- Heating milksephiepooon Forum topicButtermilk rolls
- tension and a great bladedonenrighton Forum topicNot upset....just bewildered
- Wheat groats are wheatflourgirl51on Blog postSprouted Wheat Bread
- With sprouted wheat flour youflourgirl51on Blog postSprouted Wheat Bread
- Great looking loaf, Jessica
Susanon Blog postWell, I finally did it! - Those look awesome! Okay, nowBNLeuckon Forum topicmy first whole wheat sourdough
- Thank you for these details-DrPron Forum topicHow long can a sponge be refrigerated?
- It would be interesting to knowdeblacksmithon Forum topicGetting more flour out of KAF
- AlsoSulaBlueon Forum topicCan someone explain what a "soaker" is?
- Beautiful!SulaBlueon Forum topicI'm in Heaven with my Best Yet
- Thanks for sharing yoursybramon Forum topicButtermilk rolls
- NirvanaLindyDon Forum topicI'm in Heaven with my Best Yet
- Softening grains and seedsLindyDon Forum topicCan someone explain what a "soaker" is?
- My findings
dlt123on Forum topicHow long can a sponge be refrigerated? - Thanks David. I started onenijapon Blog postWell, I finally did it!
- great!flour-girlon Forum topicWhere am I going??
- ...when you're okay with
Stephanie Brimon Forum topicYou know you're a breadmaker when..... - Thanks flour girl- I bakedH20looon Forum topicWhere am I going??
- First Firejanijon Forum topicThe project begins
- You mean I'm not the only oneDrPron Forum topicYou know you're a breadmaker when.....
- my thoughts
einon Forum topicWhy should a levain be used at the peak of ripeness? - bulk flourehanneron Forum topicGetting more flour out of KAF
- Thanks!jleungon Blog postSausage Buns
- Distributors and flour salesLindyDon Forum topicGetting more flour out of KAF
- I'm no expert ...flour-girlon Forum topicWhere am I going??
- Rise and crumbLindyDon Forum topicWhy should a levain be used at the peak of ripeness?
- thanks!flour-girlon Forum topicloving Hamelman's pain au levain with whole wheat!
- Thank you.
thebreadfairyon Blog postWell, I finally did it! - PamelaAnonymouson Blog postSprouted Wheat Bread
- Bran, and Graham vs WW flourAnonymouson Forum topicNew "Grainmill" Grain Mill on Market - Any Users?
- Maybe I should rephrase the questionAnonymouson Forum topicWhy should a levain be used at the peak of ripeness?
- Subfuscpersonacharbonoon Forum topicNew "Grainmill" Grain Mill on Market - Any Users?
- I'll be doing this tomorrow
Stephanie Brimon Blog postWell, I finally did it!
- Recipeeusebiuson Forum topicNot upset....just bewildered
- Hi MiniAnonymouson Forum topicWhy should a levain be used at the peak of ripeness?
- Interestingalthetraineron Forum topicWhy should a levain be used at the peak of ripeness?
- Sounds like a good experiment Pamela!
Mini Ovenon Forum topicWhy should a levain be used at the peak of ripeness? - I inquired toobassopotamuson Forum topicGetting more flour out of KAF
- Why does KA sell their APAnonymouson Forum topicGetting more flour out of KAF
- I don't doubt your humbleAnonymouson Forum topicWhy should a levain be used at the peak of ripeness?
- mark's recipesbakermomof4on Forum topicKalamata Loaf
- Mark's Recipes and Green BannetonsOldcampcookon Forum topicKalamata Loaf
- Fast foodLindyDon Forum topicWhy should a levain be used at the peak of ripeness?
- bread packagingbakermomof4on Blog postbread packaging
- Thanks for sharing your success!
dmsnyderon Blog postPain de Campagne - Turkey Sized
Wild-Yeaston Forum topiccold ferment "skin"