Recent Forum and Blog Comments
- Thank you Tortoise, sorry if
Benitoon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread - Fabulous bake!Tortoise Blueon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Thanks for all the pointers
Mingon Forum topicAutolyse vs Not - Early on in your sourdough
Benitoon Forum topicAutolyse vs Not
- Hello Benny,Unfortunately, I
Mingon Forum topicAutolyse vs Not
- Ming it would be helpful to
Benitoon Forum topicAutolyse vs Not
- I’m glad to have inspired you
Benitoon Blog postMashed malted scald rye buckwheat sourdough baguettes
- Very interesting idea David!
Benitoon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Thanks happycat for the
Mingon Forum topicAutolyse vs Not
- Yes well this weekend my wife
happycaton Blog postMashed malted scald rye buckwheat sourdough baguettes - Nice work. BTW don't pitch
happycaton Forum topicAutolyse vs Not
- Consider the option of using
happycaton Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Thank you Caroline, I hope
Benitoon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Absolutely beautiful
trailrunneron Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread - Thank you YM! I think it
Benitoon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Thanks Troy, it was nice to
Benitoon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Mixing meat for meatloafSt. Paul sourdoughon Forum topicAnkarsrum Assistent: Will it blend / mix meat?
- Mini makes a great point. You
happycaton Forum topicHELP! Struggling with keeping bagels cold
- Beautiful! Just beautiful!How
Yeast_Modeon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread - I’ll have to respectfully
HeiHei29eron Blog postWhole wheat honey loaf - Congrats Benny! Looks like a
HeiHei29eron Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Thanks! Will take a look at
HeiHei29eron Forum topicYour favorite rye bread recipe for reubens
- Thank you very much Mary. I
Benitoon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Thanks so much David, very
Benitoon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Beautiful!
justkeepswimmingon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread - Doubling, Peaking, Just Falling etc
Abeon Forum topicJust wanted to share my third attempt :) - Thank you for the referenced
Rosemaryon Forum topicJust wanted to share my third attempt :) - Autolyse + when to use starter?
Rosemaryon Forum topicJust wanted to share my third attempt :)
- Sounds like you know the problem
OldWoodenSpoonon Forum topicHELP! Struggling with keeping bagels cold - Glad you found it helpfula.peabodyon Forum topicFrench flour equivalent
- walk in too warmrossettidarlingon Forum topicHELP! Struggling with keeping bagels cold
- So glad to hear it!
OldWoodenSpoonon Forum topicTechnical issue with breadmaker
- Those are both BIG helps!Both
HeiHei29eron Forum topicWhat makes a “strong” starter? It may not be the feeding ratio…
- Well I think we might have aCrastneyon Forum topicTechnical issue with breadmaker
- I'm inclined to think
Abeon Forum topicJust wanted to share my third attempt :)
- Spectacular colour, rise and
happycaton Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Thank you Leigh, I hope you
Benitoon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- They look like from the bakery!!
anmooon Blog postRohlik - Re: 3 hr. autolyse
alfansoon Forum topicJust wanted to share my third attempt :) - Perfection!
naturaleighon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread - Some thoughts...
Abeon Forum topicJust wanted to share my third attempt :)
- I was in Valais in Sept & the
squattercityon Blog postValais Rye Walliserbrot (Switzerland) from The Rye Baker by Stanley Ginsberg - Perfect crumb for sandwich
Benitoon Blog postWhole wheat honey loaf
- Wow, that was quite the
Benitoon Blog postMashed malted scald rye buckwheat sourdough baguettes
- Saltolyse
Abeon Forum topicJust wanted to share my third attempt :)
- Looks like a perfect sandwich
naturaleighon Blog postWhole wheat honey loaf
- To go a completely different
squattercityon Forum topicYour favorite rye bread recipe for reubens
- 3 hour autolyse is pretty
happycaton Forum topicJust wanted to share my third attempt :)
- I concur w/ a.peabody.
idaveindyon Forum topicFrench flour equivalent - Update - very uneven crumb
Rosemaryon Forum topicJust wanted to share my third attempt :)