Recent Forum and Blog Comments
- The flavour is really nicegavincon Blog postWinter Squash and Pumpkin Seed Bread
- FlavoursJonJon Blog postWinter Squash and Pumpkin Seed Bread
- King Arthur has some infoalcophileon Forum topicCOLD OVEN START
- This methodmarianaon Forum topicCOLD OVEN START
- Thank you, Happy CatTraveleron Forum topicCOLD OVEN START
- Thanks. I quoted Hamelman asgavincon Blog postWinter Squash and Pumpkin Seed Bread
- Thanks for the kind words. Ihappycaton Blog postBorodinsky - homemade solod - sprouted rye fresh milled
- Looks delicious. How is thehappycaton Blog postWinter Squash and Pumpkin Seed Bread
- Thanks for the kind word, Ted!dmsnyderon Blog postThis week's baking - 5 Grain Levain and Sandwich Rolls
- Even when below 50% hydration, Dan?Abeon Forum topicMaintaining stiff starter
- When working with wholehappycaton Forum topic50:50 wholemeal seeded and rye loaf, with rye flakes
- I notice Hamelman says hehappycaton Forum topicMaintaining stiff starter
- Nice Collection of Baked ItemsWatertownNewbieon Blog postThis week's baking - 5 Grain Levain and Sandwich Rolls
- Easy! Hamelman’s 5-Grain LevainDanAyoon Forum topicBread on a deserted island
- Rodolfo, what would youDanAyoon Forum topicMaintaining stiff starter
- I convert some of the ripegavincon Forum topicMaintaining stiff starter
- Chilling the pie before scoring is helpfulDanAyoon Forum topicBeef and Potato Pithivier
- If you do a search (top righthappycaton Forum topicCOLD OVEN START
- Hamelman's starter maintenancerun4breadon Forum topicMaintaining stiff starter
- ProofingTo assess theBenitoon Forum topicFool's crumb?
- I think I found what happened.idaveindyon Forum topicFirst attempt at sourdough
- I keep a stiff starterDave Ceeon Forum topicMaintaining stiff starter
- Taste.idaveindyon Blog postStore-bought Monastyrsky & Borodinsky loaves.
- I guessed underproofing andhappycaton Forum topicFool's crumb?
- I’ll pay attention to thisRodolfo Castilhoon Forum topicMaintaining stiff starter
- Weak in 100% - differentphazon Forum topicMaintaining stiff starter
- They tear because the doughTOMATOANDEGGon Forum topicCroissants tear while proofing
- I don’t know if I should sayRodolfo Castilhoon Forum topicMaintaining stiff starter
- Thanks!Rodolfo Castilhoon Forum topicMaintaining stiff starter
- Hey, mini! I’m a new userRodolfo Castilhoon Forum topicMaintaining stiff starter
- Pie dish also works forhappycaton Forum topicTip - Weak doughs don’t have to bake up as pancakes
- YummyIsand66on Forum topicBeef and Potato Pithivier
- Awesome Idea!anmooon Forum topicTip - Weak doughs don’t have to bake up as pancakes
- Amazing loaf!anmooon Blog postBorodinsky - homemade solod - sprouted rye fresh milled
- ;O)anmooon Forum topic1st SD bake
- Most likely the reason yourBenitoon Blog postLevain feeding schedule
- I am sympathetic toalcophileon Forum topicMichael Pollan sheds light on gluten intolerance
- This Hamelman's maintenancegavincon Forum topicMaintaining stiff starter
- See other current posthttps:/happycaton Forum topicPreferment yeast vs bacteria
- Thank you David. And thankHeiHei29eron Blog post100% WW Sandwich, Jewish Sour Rye Deli, and Overnight Sourdough with Kamut
- carb content vs glycemic indexDoc.Doughon Forum topiccan wheat bran rise?
- Yes, but...idaveindyon Forum topicRETARDING A BIGA
- Perhaps I am totallyTraveleron Forum topicRETARDING A BIGA
- Waste less levainpapasmurf2525on Blog postLevain feeding schedule
- If no sourdough, then notidaveindyon Forum topicRETARDING A BIGA
- Interesting questionAbeon Forum topicBread on a deserted island
- Have you tried making a stiff starter?Mini Ovenon Forum topicMaintaining stiff starter
- Thanks, Caroline!dmsnyderon Forum topicSpelt owl buns
- Apologies!!naturaleighon Forum topicMichael Pollan sheds light on gluten intolerance
- Another option is to 3d-printhappycaton Forum topicSpelt owl buns