Recent Forum and Blog Comments
- 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 - Really nice bakes Troy, you
Benitoon Blog postOvernight Heirloom Red - Good improvements Alan. How
Benitoon Blog postBouabsa Pullman, V1.1
- Very nice progress Alan. Is
HeiHei29eron Blog postBouabsa Pullman, V1.1
- That is looking fine, well
Ilya Flyameron Forum topicCommunity Bake - Rye Bread - Great job
Martadellaon Blog postCommunity Bake - Rye Bread - Frankisches Krustenbrot (Germany) - Thanks. BTW it has gotten tastier after a few days.
CalBeachBakeron Blog postCommunity Bake - Rye Bread - Frankisches Krustenbrot (Germany)
- Very nice bake and love the
HeiHei29eron Blog postCommunity Bake - Rye Bread - Frankisches Krustenbrot (Germany)
- Interesting
Econprofon Forum topicSomething different: fried sourdough breads from Multan - I guess I classified it incorrectly
Econprofon Forum topicSomething different: fried sourdough breads from Multan
- Amazing, DaveHlouiscohenon Forum topicBittman's Bread
- Why is this a sourdough with
Mingon Forum topicSomething different: fried sourdough breads from Multan - Works in electric oven - but
phazon Forum topicCold house - American Weigh Scale SC-2 kg Pocket Scale
alcophileon Forum topicDigital Kitchen Scale - Chickpea sourdough
cterzison Forum topicSomething different: fried sourdough breads from Multan - For about $15, you can get a
phazon Forum topicCold house
- Rus Brot's 1940 Borodinsky
Gadjowheatyon Forum topicCommunity Bake - Rye Bread
- Thanks for your nice comment.
Mingon Forum topicCommunity Bake - Rye Bread
- Oven shot after 12 min
Mingon Forum topicCommunity Bake - Rye Bread
- ...I wish I could edit thisAnonymouson Forum topicBittman's Bread
- Hi, I'm new here and this isAnonymouson Forum topicBittman's Bread
- They did some experiments
GaryBishopon Blog postImproving flavor
- Consider the source
Doc.Doughon Forum topicBouabsa w/Poolish
- Consider getting two scalesa.peabodyon Forum topicDigital Kitchen Scale