Recent Forum and Blog Comments
- thanks for sharing your
snapson Forum topicStarter from fridge vs fed the night before - I have seen multiple processes
Doc.Doughon Blog postInjera (update #7 - [as of 7/30/22] includes modified batter formulation and a few process tweaks) - Yes!
Danni3ll3on Forum topicanybody else getting redirected using the search box? - In step 4
Danni3ll3on Blog postSourdough Starter Ready to Use in 3-7 Days
- You could drop
Danni3ll3on Forum topicBurned My Ear!
- challah textureMiriMirion Blog postSourdough Challah from "A Blessing of Bread"
- underknead the doughMiriMirion Forum topicChallah Dough Consistency - Impact On Texture of Baked Challah
- Uri SheftMiriMirion Forum topicChallah bread texture
- Challah textureMiriMirion Forum topicchallah texture
- thanks for info!MiriMirion Blog postSourdough Challah (photos & recipe)
- a better crumb know howmarianaon Forum topicHelp with rye bread recipe from Bread Baker's Apprentice
- Likewise on the chats…. As
HeiHei29eron Forum topicHamelman's Swiss Farmhouse Bread - Not surface mold - aerobic yeast
Doc.Doughon Blog postInjera (update #7 - [as of 7/30/22] includes modified batter formulation and a few process tweaks)
- Have you ever ordered from
happycaton Forum topicGreetings from Toronto - Thank you, Gavin.
Abeon Forum topicHamelman's Swiss Farmhouse Bread - Nope! That wasn’t the right link
Danni3ll3on Blog postInjera (update #7 - [as of 7/30/22] includes modified batter formulation and a few process tweaks)
- Thank you, Troy.
Abeon Forum topicHamelman's Swiss Farmhouse Bread
- One day I hope
Abeon Forum topicHamelman's Swiss Farmhouse Bread
- Very nice loaf and good shapegavincon Forum topicHamelman's Swiss Farmhouse Bread
- That’s odd about the salt.
Danni3ll3on Blog postInjera (update #7 - [as of 7/30/22] includes modified batter formulation and a few process tweaks)
- Great input!
Doc.Doughon Blog postInjera (update #7 - [as of 7/30/22] includes modified batter formulation and a few process tweaks)
- Looks great Abe! Good to
HeiHei29eron Forum topicHamelman's Swiss Farmhouse Bread
- Right, I see, makes sense,
Ilya Flyameron Forum topicHamelman's Swiss Farmhouse Bread - Yeast Water
Abeon Forum topicHamelman's Swiss Farmhouse Bread
- Thanks for the welcome. I was
happycaton Forum topicGreetings from Toronto
- I was actually wondering,
Ilya Flyameron Forum topicHamelman's Swiss Farmhouse Bread
- Check this link out
Danni3ll3on Blog postInjera (update #7 - [as of 7/30/22] includes modified batter formulation and a few process tweaks)
- I love that you tested thisLunapequenitaon Forum topicHelp with rye bread recipe from Bread Baker's Apprentice
- Thank you, Ilya.
Abeon Forum topicHamelman's Swiss Farmhouse Bread
- Famag Spiral, Haussler, or Ankarsrum? Help! x_xhlordon Forum topicFamag Spiral, Haussler, or Ankarsrum? Help! x_x
- Nice to see you back here Abe
Ilya Flyameron Forum topicHamelman's Swiss Farmhouse Bread
- thanks for posts.rounceron Forum topicHelp with rye bread recipe from Bread Baker's Apprentice
- Terminology should be standardised
Abeon Forum topicBeginner baking experience, need some advice.
- thats coolrounceron Forum topicTip - Nutella can be made Easily Spreadable
- Oh I forgot to mention, if
Benitoon Forum topicGreetings from Toronto - cheersrounceron Forum topicBeginner baking experience, need some advice.
- Welcome to TFL Happy Cat from
Benitoon Forum topicGreetings from Toronto
- Absolutely stunning and the
happycaton Blog postSweet Pepper, Garlic and Parmesan Sourdough
- Acidity and gluten @ MiriMiri
dmsnyderon Blog postSourdough Challah (photos & recipe) - What would you think
Mini Ovenon Forum topicPumpkin Yeast Donuts - Denser, less airy? - This is so ingenious I really
happycaton Forum topicExternal Steam Generator
- LAB species
Roger Lamberton Blog postSour dough ferments using probiotics - Thanks for the kind remark
happycaton Forum topicGreetings from Toronto
- British Terminology
Abeon Forum topicBeginner baking experience, need some advice.
- Probiotic specierb75453on Blog postSour dough ferments using probiotics
- Sorry to hear about your
Benitoon Blog postSweet Pepper, Garlic and Parmesan Sourdough
- So how long do you suggest
Danni3ll3on Blog postInjera (update #7 - [as of 7/30/22] includes modified batter formulation and a few process tweaks)
- yes - 200% by weight
Doc.Doughon Blog postInjera (update #7 - [as of 7/30/22] includes modified batter formulation and a few process tweaks)
- Thank you!
Danni3ll3on Blog postSweet Pepper, Garlic and Parmesan Sourdough
- By the way, I like your new
Benitoon Blog postSweet Pepper, Garlic and Parmesan Sourdough