Recent Forum and Blog Comments
- Melting risk solution
alcophileon Forum topicCold house - Brief Oven Preheat
alcophileon Forum topicCold house
- I'll still be Baking
Dabbleron Forum topicGummy crumb - What a fine bake indeed
Abeon Blog postBlack Rye Bread (Lithuanian) -- My Bake - And it'll be most welcome
Abeon Blog postSüdtiroler Bauernbrot 40% Rye
- Leigh I remembered to order
Benitoon Blog post100% Whole Wheat Four Grain Porridge Sourdough - Follow Recipes
Abeon Forum topicGummy crumb
- Thanks, Gary. It's a tastyBookishon Forum topicHello from Bookish
- Exaggeration
Dabbleron Forum topicGummy crumb
- Apologies
Dabbleron Forum topicGummy crumb
- For a six hour sourdough - until time to bake
Abeon Forum topicGummy crumb
- Sourdough
Dabbleron Forum topicGummy crumb
- Biga out of the fridge with
Mingon Forum topicCommunity Bake - Rye Bread - If your starter can make bread like that
Abeon Forum topicGummy crumb
- Lovely loaf Jon, I love the
Benitoon Blog postCaroline trio loaf with sprouted spelt
- Yes, post here
GaryBishopon Forum topicHello from Bookish - I know
Dabbleron Forum topicGummy crumb
- Beautiful baking Lance as
Benitoon Blog postSüdtiroler Bauernbrot 40% Rye
- No need to retire wild yeasting...
Abeon Forum topicGummy crumb
- Loaves
Dabbleron Forum topicGummy crumb
- Too sour bread
naturaleighon Forum topicAnyone tried Elaine Boddy's sourdough method? - When you say "use starter up"
Abeon Forum topicGummy crumb
- I second this point -a.peabodyon Forum topicBouabsa w/Poolish
- I've re-read your originala.peabodyon Forum topicBouabsa w/Poolish
- Starter to use up
Dabbleron Forum topicGummy crumb
- I'll have to investigateBookishon Forum topicHello from Bookish
- Spreadsheets (Google sheets
happycaton Forum topicHello from Bookish - PFF?
Doc.Doughon Forum topicBouabsa w/Poolish - Thanks for the welcome,Bookishon Forum topicHello from Bookish
- Oh, thank you! Should I justBookishon Forum topicHello from Bookish
- For pan loaves, milk breads I
Benitoon Forum topicBouabsa w/Poolish
- Thanks Leigh, I'm sure other
albacoreon Blog postSüdtiroler Bauernbrot 40% Rye - Gorgeous loaves and crumb,
naturaleighon Blog postSüdtiroler Bauernbrot 40% Rye
- The Bouabsa dough
alfansoon Forum topicBouabsa w/Poolish - “one time fermentation in pan
DanAyoon Forum topicBouabsa w/Poolish - Beautiful bread and sounds
naturaleighon Blog postCaroline trio loaf with sprouted spelt
- Welcome! Looking forward to
naturaleighon Forum topicHello from Bookish
- Looks like good bread to me!
naturaleighon Forum topicRubaud Pain au Levain - No FFs
- Thank you David
albacoreon Blog postSüdtiroler Bauernbrot 40% Rye
- Baker's % make life easier
GaryBishopon Forum topicHello from Bookish
- May I suggest
Abeon Forum topicGummy crumb
- What Ilya said ^^! And, to
naturaleighon Forum topicSourdough stored in fridge overnight before baking
- so, I checked my pan: it's
squattercityon Forum topicCommunity Bake - Rye Bread - Do you put the YW straight into the dough
Abeon Forum topicMaking bagels with wild fermented yeast water- Don’t rise at first proof
- Thanks for the welcome, Gary.Bookishon Forum topicHello from Bookish
- So a whole grain rye sour and
happycaton Blog postSüdtiroler Bauernbrot 40% Rye
- For me, and I realize that
Benitoon Forum topicBouabsa w/Poolish
- When making traditional
albacoreon Forum topicBouabsa w/Poolish
- Position
albacoreon Forum topicBouabsa w/Poolish
- “ I'm sticking by my thought
DanAyoon Forum topicBouabsa w/Poolish