Recent Forum and Blog Comments
- Nice bake Benny. It suregavincon Blog post100% Whole Wheat Sourdough Shokupan
- Wanda, there is a fair amountbarryvabeachon Forum topicNo Knead Bread with Miele Combi-Steam Oven
- It’s doing great!
Danni3ll3on Forum topicRecommended Mixer size? - 7 qt pro lineEisernMMVon Forum topicRecommended Mixer size?
- Call up Italian shops
Mini Ovenon Forum topicfresh yeast - More Qs.
idaveindyon Forum topicFrench Bread—Reinhart - Pizzeria suppliers.
idaveindyon Forum topicfresh yeast
- Specialty grocers?
alcophileon Forum topicfresh yeast - Seam side down
Mini Ovenon Forum topic"Rustikale Mischbrot" - closed crumb
- Actually
trailrunneron Blog postYW 86% rye 13" Pullman loaf 1862g TDW - Yeh pretty flat but
trailrunneron Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- Yes, I missed that. Too many
GaryBishopon Blog postYW 86% rye 13" Pullman loaf 1862g TDW - No read again
trailrunneron Blog postYW 86% rye 13" Pullman loaf 1862g TDW
- It looks stunning. Thanks for
Martadellaon Forum topic24-hour San Fransisco Style Sourdough Method - Thank you, Benny. This bread
Martadellaon Blog postDanish style wholegrain loaf
- Fantastico! I can't wait to
Martadellaon Blog postStone ground rye bread with Lievito Madre
- Baked photos
Benitoon Blog post100% Whole Wheat Sourdough Shokupan - Oh yeah tell me about winter,
Mingon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread - I see you start over. OK. I
GaryBishopon Blog postYW 86% rye 13" Pullman loaf 1862g TDW
- Simplest method
trailrunneron Blog postYW 86% rye 13" Pullman loaf 1862g TDW
- I hope so!
Danni3ll3on Blog postGarlic, Scallion, Olive and Old Cheddar Sourdough
- Hello Savvas, looks like you
Mingon Forum topicAdding Ascorbic Acid to 'Flas'
- No biking this winter
trailrunneron Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- Recommended references on yeast water?
GaryBishopon Blog postYW 86% rye 13" Pullman loaf 1862g TDW
- Ovenmartinoon Forum topicFrench Bread—Reinhart
- Wow, thank you Mini. That
Gadjowheatyon Forum topic"Rustikale Mischbrot" - closed crumb - Haha, I am most interested in
Mingon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- signora, Della. Grazie mille
The Roadside Pie Kingon Blog postStone ground rye bread with Lievito Madre - Hello Doc, great to see you
Mingon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- I keep thinking....maybe
Martadellaon Blog postStone ground rye bread with Lievito Madre
- Thanks, great points. On
Gadjowheatyon Forum topic"Rustikale Mischbrot" - closed crumb
- My best guess
DanAyoon Forum topicFrench Bread—Reinhart - Help is always available on Teresa’s Courses
DanAyoon Forum topicKing Arthur’s latest sourdough article is excellent
- Thank you Jon! No stickiness,
Ilya Flyameron Blog postRuchmehl bread - Welcome back.
idaveindyon Forum topicFrench Bread—Reinhart
- I have hard time believing
Martadellaon Blog postStone ground rye bread with Lievito Madre
- Great stuff gb, great stuff.
PANEMetCIRCENSESon Forum topicAdding Ascorbic Acid to 'Flas' - I like the idea of decanting
DanAyoon Forum topicRaisin Yeast Water Producing "Yogurty" Levains
- Thanks Savvas!
GaryBishopon Forum topicAdding Ascorbic Acid to 'Flas'
- Wonderful looking
JonJon Blog postRuchmehl bread - Hey man!Looking at this what
PANEMetCIRCENSESon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- Dan,This thread kind of went
HeiHei29eron Forum topicRaisin Yeast Water Producing "Yogurty" Levains - Clear
trailrunneron Forum topicRaisin Yeast Water Producing "Yogurty" Levains
- That crumb is wonderful Ming
Benitoon Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- That’s beautiful!
trailrunneron Blog post50% wholegrain baguette with 25% red fife 25% WW 50% bread
- Confused after reading entire thread
DanAyoon Forum topicRaisin Yeast Water Producing "Yogurty" Levains
- Beautiful baking Danni, these
Benitoon Blog postGarlic, Scallion, Olive and Old Cheddar Sourdough
- Well, thank you both for your
PANEMetCIRCENSESon Forum topicAdding Ascorbic Acid to 'Flas'
- Yes, that's what mine says.
alcophileon Forum topicKing Arthur’s latest sourdough article is excellent
- Piling on to Ming's request,
GaryBishopon Forum topicAdding Ascorbic Acid to 'Flas'