Recent Forum and Blog Comments
- Looks delicious
JonJon Blog postFrisian Rye - caputo spec pages.
idaveindyon Forum topicTipo 00 characteristics - and why? - Omitting YW
JonJon Blog postButtermilk-Spelt with large preferments
- The holy trio
JonJon Blog postButtermilk-Spelt with large preferments
- Whoops, missed this part: "So
Gadjowheatyon Forum topicTipo 00 characteristics - and why? - Wow, OK, gotcha. Never done
Gadjowheatyon Forum topicTipo 00 characteristics - and why?
- short v long ferment
idaveindyon Forum topicTipo 00 characteristics - and why?
- Andy, on Amazon, I'm seeing
Gadjowheatyon Forum topicTipo 00 characteristics - and why?
- Have to ignore the bullsht.
idaveindyon Forum topicTipo 00 characteristics - and why?
- Lol, it seems much like
Gadjowheatyon Forum topicTipo 00 characteristics - and why?
- Perfection
Abeon Blog postButtermilk-Spelt with large preferments - Andy thanks a ton. I'll read
Gadjowheatyon Forum topicTipo 00 characteristics - and why?
- Thanks Benny! In my
Ilya Flyameron Blog postFrisian Rye - Thank you Abe! Yes, I will
Ilya Flyameron Blog postFrisian Rye
- Delicious hearty looking loaf
Benitoon Blog postFrisian Rye - Hey Jon...beautiful ~~
trailrunneron Blog postButtermilk-Spelt with large preferments - Ben Starr & buttermilk
JonJon Blog postButtermilk-Spelt with large preferments
- looking good, Ilya
Abeon Blog postFrisian Rye
- Wild Yeast Starters
Abeon Forum topicWondering if yeast nutrient
- Why go through all the
Mingon Forum topicWondering if yeast nutrient - Yes
Abeon Forum topicWondering if yeast nutrient
- Wouldn't it be basically the
Ilya Flyameron Forum topicWondering if yeast nutrient
- The visual cues...are nota.peabodyon Forum topicAnother attempt, another flat bread
- Thank you Leigh; the taste is
albacoreon Blog postVienna Bread - Spiral mixers are really too
Camarieon Forum topicFamag Spiral, Haussler, or Ankarsrum? Help! x_x - Thank you for sharing your
Ilya Flyameron Forum topicAnother attempt, another flat bread
- I also keep a 100% rye, 100%a.peabodyon Forum topicAnother attempt, another flat bread
- Thank you! Yes, I was also
Ilya Flyameron Blog postFrisian Rye
- Lovely crumb
naturaleighon Blog postFrisian Rye - Perfect sandwich bread
naturaleighon Blog postButtermilk-Spelt with large preferments
- Great bakes!
naturaleighon Blog postBeen a bit too hot to bake
- Several years ago a TFLer pointed out
alfansoon Forum topicHello - Buckwheat
naturaleighon Blog postBuckwheat Borodinsky w Black Sesame and Solod
- Thanks so much Leigh, it is
Benitoon Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0
- Hi Rodney welcome to TFL.
Benitoon Forum topicIntroduction
- Another gorgeous bake Benny!
naturaleighon Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0
- Beautiful loaf Jon, it seems
Benitoon Blog postButtermilk-Spelt with large preferments
- Very interesting post! I
naturaleighon Blog postVienna Bread
- That’s a surprise!
pmccoolon Blog postBuckwheat Borodinsky w Black Sesame and Solod - Welcome!
naturaleighon Forum topicHello
- No Panettone experience
naturaleighon Forum topicStiff Starter Daily use straight into Panettone
- thank you HeiHei29errfdealon Forum topicIntroduction
- Good luck and welcome to TFL
HeiHei29eron Forum topicIntroduction - All that being said, that
Benitoon Forum topicDelaminating?
- 4% of total flour.Sounds like
HeiHei29eron Forum topicDelaminating?
- Fascinating idea
JonJon Blog postBuckwheat Borodinsky w Black Sesame and Solod
- Thanks Paul. Will grab a
HeiHei29eron Forum topicDelaminating?
- In my disappointment
idaveindyon Blog post79th bake. 01/08/2022. Crackers w/ Everything Bagel mix.
- Troy, when you say 4%
Benitoon Forum topicDelaminating?
- Thanks, Benny, Happycat.
idaveindyon Blog post78th bake. 01/06/2022. Denisa's 100% rye.