Recent Forum and Blog Comments
- It is definitely possible to
Mingon Forum topicFlavor improvement - LIKED. This is on my list to
Mingon Blog postBouabsa Pullman, V1.1
- We need a LIKE button on this
Mingon Blog postOvernight Heirloom Red
- Thank you Alan! Nope. Don't
HeiHei29eron Blog postOvernight Heirloom Red - Ilya, my typical feed is a
Benitoon Forum topicAnother attempt, another flat bread - Enjoy your travel’s and
Benitoon Forum topicDrying SD for travel
- You're being humble. Don't
HeiHei29eron Blog postOvernight Heirloom Red
- I love it Yippie, especially
Benitoon Blog post20220129 Backstube Zopf - Flocken Sesam
- A lot of them seem to be
greyspokeon Forum topicDigital Kitchen Scale - That is another challenge isn
Benitoon Blog postOvernight Heirloom Red
- Unless you're working with mirrors here,
alfansoon Blog postOvernight Heirloom Red - Crumb shot of the natural
HeiHei29eron Blog postOvernight Heirloom Red
- You can probably find
HeiHei29eron Forum topicAnyone tried Elaine Boddy's sourdough method?
- I put it in the fridge after
Ilya Flyameron Forum topicAnother attempt, another flat bread - Wow!
Isand66on Blog post20220129 Backstube Zopf - Flocken Sesam - Interesting. Very interestinga.peabodyon Forum topicAnother attempt, another flat bread
- Harsh
albacoreon Forum topicBouabsa w/Poolish - If I was living in US I’dIngemaron Forum topicDigital Kitchen Scale
- Flocken Sesam
Yippeeon Forum topicCommunity Bake - Rye Bread - Thanks Derek. I'm keen togavincon Blog postExperiment - Effect of the levain on 100% Whole-Wheat Sandwich Bread
- Well-well, today it tripled!
Ilya Flyameron Forum topicAnother attempt, another flat bread
- Thank you for your suggestions.Milleron Forum topicAnyone tried Elaine Boddy's sourdough method?
- From frozen pizza dough verses fresh
The Roadside Pie Kingon Forum topicCalm before the storm, pizza bake. - perhaps the oldest thing I still have
alfansoon Blog postBouabsa Pullman, V1.1
- I've only made those few slices into it
alfansoon Blog postBouabsa Pullman, V1.1
- Her method seems very similar
HeiHei29eron Forum topicAnyone tried Elaine Boddy's sourdough method?
- A baguette dough
MTloafon Blog postBouabsa Pullman, V1.1 - Here is the same one but withhome_millon Forum topicDigital Kitchen Scale
- That is a great looking loaf.
DanAyoon Blog postBouabsa Pullman, V1.1 - It proofed for the better part of an hour
alfansoon Blog postBouabsa Pullman, V1.1
- Will, does freezing the dough
DanAyoon Forum topicCalm before the storm, pizza bake.
- Oh no you didn’t
MTloafon Blog postBouabsa Pullman, V1.1
- Thanks Benny, it was an
Debra Winkon Forum topicBundt cake/pan and Kouglof questions - Just a note I actually
Gadjowheatyon Forum topicCommunity Bake - Rye Bread - Ha! It was you got the
Gadjowheatyon Forum topicCommunity Bake - Rye Bread
- That does look good.
GaryBishopon Forum topicDigital Kitchen Scale - Why not?
alfansoon Blog postBouabsa Pullman, V1.1
- Wonder(ful) Bread!
Our Crumbon Blog postBouabsa Pullman, V1.1 - It doesn't have that "sparkly clean" tastes a pure
alfansoon Blog postBouabsa Pullman, V1.1
- No custard-like crumb
alfansoon Blog postBouabsa Pullman, V1.1
- Thank you!
CalBeachBakeron Blog postCommunity Bake - Rye Bread - Frankisches Krustenbrot (Germany) - Thanks for the feedback.Thehome_millon Forum topicDigital Kitchen Scale
- Thanks Ilya. That means a
Gadjowheatyon Forum topicCommunity Bake - Rye Bread
- It is a wild yeast
Abeon Forum topicSomething different: fried sourdough breads from Multan - Okay, thank you!Bookishon Forum topicHello from Bookish
- Okay, thank you!Bookishon Forum topicHello from Bookish
- Just bought the book - thanks
Josh_Fon Forum topicInconsistent results with levain boules - The flavor
Abeon Forum topicDo Large Holes = Flavor
- Your insightful advice
Josh_Fon Forum topicInconsistent results with levain boules
- Concur
Doc.Doughon Forum topicDo Large Holes = Flavor