Recent Forum and Blog Comments
- I have two sets of scales,Alan Kilroyon Forum topicSpelt Sourdough Starter.......my first stab.
- I agree!
Mini Ovenon Forum topic100% sourdough rye - what do I do wrong? - One can determine the width
Mini Ovenon Forum topicLooking for extra wide loaf pan
- Overly hydrated
Abeon Forum topicSpelt Sourdough Starter.......my first stab. - Some froth beginning to form on top
Abeon Forum topicSpelt Sourdough Starter.......my first stab.
- This one I put on yesterdayAlan Kilroyon Forum topicSpelt Sourdough Starter.......my first stab.
- (No subject)Alan Kilroyon Forum topicSpelt Sourdough Starter.......my first stab.
- Mold
Abeon Forum topicSpelt Sourdough Starter.......my first stab.
- 3 or 4th..........don't even remember now :)Alan Kilroyon Forum topicSpelt Sourdough Starter.......my first stab.
- Not really!
Danni3ll3on Blog postCinnamon Bourbon Raisin Sourdough - Agreed!
Danni3ll3on Blog postCinnamon Bourbon Raisin Sourdough
- Ed Wood
JonJon Forum topicStarter Longevity/History - Ben Wolfe's lab
JonJon Forum topicStarter Longevity/History
- .
idaveindyon Blog postJamaican Black Cake - Sorry I misinterpreted what
Benitoon Blog post100% Stoneground Organic Whole Wheat Sourdough 90% Hydration - Whoa!!!
trailrunneron Blog postCinnamon Bourbon Raisin Sourdough - Wow that is just nasty!
Benitoon Blog postCinnamon Bourbon Raisin Sourdough
- Here you go!
Danni3ll3on Blog postCinnamon Bourbon Raisin Sourdough
- Inspirational
JonJon Blog postJamaican Black Cake
- Three refreshments for panettone
tothpianopeteron Forum topicPasta Madre - I’ve never had the pleasure
Benitoon Blog postJamaican Black Cake
- Girls' School cookbook.
idaveindyon Blog postJamaican Black Cake
- Erm, not all of it
pmccoolon Blog postJamaican Black Cake - Yikes!
trailrunneron Blog postCinnamon Bourbon Raisin Sourdough
- Yikes!
trailrunneron Blog postCinnamon Bourbon Raisin Sourdough
- If pans with boiling waterbarryvabeachon Forum topicPizza oven (Blodgett 911p) Steam Generators/Source?
- Love reading about your rye
Benitoon Blog postBorodinsky 2 with AP and homemade solod
- All that alcohol....
idaveindyon Blog postJamaican Black Cake
- DDTmarianaon Forum topicSCALING UP BRIOCHE RECIPE
- Interesting experiments!Have
Ilya Flyameron Blog postBorodinsky 2 with AP and homemade solod - Always good when you can
yozzauseon Blog postGoldilocks and the Three Bears ciabatta - I’ll have to get my yeast water going again.
Danni3ll3on Blog postCinnamon Bourbon Raisin Sourdough
- Hey I’m up late
trailrunneron Blog postCinnamon Bourbon Raisin Sourdough
- Thank you for the reminder!
Danni3ll3on Blog postCinnamon Bourbon Raisin Sourdough
- That was me who made the suggestions
trailrunneron Blog postCinnamon Bourbon Raisin Sourdough
- That was me who made the suggestions
trailrunneron Blog postCinnamon Bourbon Raisin Sourdough
- Mine Have All Been GummyShena Baezon Forum topicGood, underproofed, and overproofed crumb examples
- Love The TipShena Baezon Forum topicGood, underproofed, and overproofed crumb examples
- I used charcoal onky as a
happycaton Blog post100% Stoneground Organic Whole Wheat Sourdough 90% Hydration - Wow I was not expectingmbsyngon Forum topicPizza oven (Blodgett 911p) Steam Generators/Source?
- I'm very interested in seeing
alcophileon Blog postBorodinsky 2 with AP and homemade solod - Crumb
Danni3ll3on Blog postCinnamon Bourbon Raisin Sourdough
- I know, right! The
HeiHei29eron Blog postPotato Bread, Oatmeal Stout Sourdough, and Discard Chocolate Chip Cookies - I agree with you.
HeiHei29eron Blog postBorodinsky 2 with AP and homemade solod
- Love it... working with what
happycaton Forum topicout-of-date yeast
- You can use the stronger one
Abelbreadgalleryon Forum topicFlour for panettone - No sooner had I sent that note…foodforthoughton Blog postGoldilocks and the Three Bears ciabatta
- very old and well used clay bakers
SylviaHon Forum topicCOLD OVEN START - I rarely get it right on my first attempts...
CalBeachBakeron Blog postValais Rye Walliserbrot (Switzerland) 2nd Time - The Rye Baker by Stanley Ginsberg - It is tasty, I can't stop myself from eating it.
CalBeachBakeron Blog postValais Rye Walliserbrot (Switzerland) 2nd Time - The Rye Baker by Stanley Ginsberg