Recent Forum and Blog Comments
- That's right
pmccoolon Forum topicHütten-Pumpernickel - To Hell and Back - Best ph is 3.72248 - and as
phazon Forum topic"Proper" Sourdough pH? - Missing information
pmccoolon Forum topicComplete Beginner - No spring & undercooked!
- Good
albacoreon Blog postBorodinsky Supreme -- My Bake - Thanks Alligator Al!
DanAyoon Forum topicCiabatta Flavor w/o Large Holes - Funny story-esp with my German heritageclazar123on Forum topicGerman bread spice - a game changer
- Beautiful loaves Danni
HeiHei29eron Blog postHoney Buckwheat Porridge Sourdough - Proteases Graph (pH)
mwilsonon Forum topicAcidity effect on gluten strength - Hey Dan
trailrunneron Blog postTake II. Pullman loaf - 100% WW definitely do-ableclazar123on Forum topicChoosing flour(s) for whole wheat bread
- Hi Caroline
DanAyoon Blog postTake II. Pullman loaf
- The Bouabsa dough
alfansoon Forum topicCiabatta Flavor w/o Large Holes - Those are so cool! Which
Gadjowheatyon Forum topicHütten-Pumpernickel - To Hell and Back - So Paul you can get this
Gadjowheatyon Forum topicHütten-Pumpernickel - To Hell and Back
- Looks delectable! I'm glad
naturaleighon Blog post20220117+0124 Le Cordon Bleu (lemony) Kouglof with CLAS - LM
mwilsonon Blog postAlmost Panettone Giorilli 2021
- I am doing a bit liquified
margooooon Forum topic"Proper" Sourdough pH? - Donna this is gorgeous (all
Gadjowheatyon Forum topicCommunity Bake - Rye Bread
- 100% rye
Abeon Blog post82nd bake. 01/24/2022. Denisa's 100% rye, take 2. - Thank you! Appreciate yourLexbrandton Forum topicTrying to create this specific BAGEL- need advice!
- You beat me to it!
Yippeeon Blog postKugelhopf - lemon cranberry - I made a Danish Rugbrod last week
Abeon Forum topicCommunity Bake - Rye Bread
- This is a very aromatic bread
Abeon Forum topicCommunity Bake - Rye Bread
- Not sure
Donna322on Forum topicCommunity Bake - Rye Bread - My favorite version of Rugbrod
Donna322on Forum topicCommunity Bake - Rye Bread
- Your tricks worked wonders, Leigh!
Yippeeon Blog post20220117+0124 Le Cordon Bleu (lemony) Kouglof with CLAS
- Different formula
Donna322on Forum topicHütten-Pumpernickel - To Hell and Back
- thank you both. i thought asdib1001on Forum topicSale of Allan Scott oven
- By coincidence
suminandion Forum topicCommunity Bake - Rye Bread - Glass made me think of this:
GaryBishopon Forum topicTrying to create this specific BAGEL- need advice! - Sara Pitzer's sandwich loafmarianaon Forum topicRecipe Adjustment
- Keeping starter long term
trailrunneron Forum topicDave Miller's method for semi dehydrated starter storage
- Blame the movie....
idaveindyon Forum topicLooking for MILD sourdough - Yeast water
JonJon Forum topicDave Miller's method for semi dehydrated starter storage - Canadian atta
JonJon Blog post81st bake. 01/21/2022. Quickie 75% WW pan loaf.
- I think by the time you get
Gadjowheatyon Forum topicSale of Allan Scott oven
- Second loaf with egg.
GaryBishopon Forum topicRole of eggs in bread
- Who who
MTloafon Forum topicLooking for MILD sourdough - HydrationJakamuson Forum topicHydration - why the emphasis on higher hydration?
- I really appreciate the
Mingon Forum topicFrancisco sourdough starter - 2nd on the CHF San Fran starter.
idaveindyon Forum topicFrancisco sourdough starter
- Interesting from the article
Mingon Forum topicFrancisco sourdough starter
- Hello Benny,I am sure I can
Mingon Forum topicFrancisco sourdough starter
- Mariana, you are like :) Karl
Mingon Forum topicFrancisco sourdough starter
- Sale over: Baking Bible by Beranbaum.
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #3.
- Caw-caw-caw.
idaveindyon Forum topicLooking for MILD sourdough
- Contribution Sent
mlayneon Forum topicMy annual appeal - give thanks for TFL - 2021 - Sourness is a defect!
MTloafon Forum topicLooking for MILD sourdough
- I'm happy you like this bread, Rob!
dmsnyderon Blog postSourdough Bread with 31% Freshly-milled Whole Wheat Flour - I tried it
MTloafon Forum topicButtery Cracker Crust for Pizza