Recent Forum and Blog Comments
- That's very interesting
vardaon Blog postWhole Grain Sourdough - How Sweet it Is - Rye Starterlouiscohenon Forum topicHelp! Should I start over?
- Getting a Starter Back into Gearlouiscohenon Blog postthem old overfermentation blues
- that looks like bread!👍🏼✊👌
squattercityon Forum topicWeak flour re-visited - You know, it looks bad in…tpassinon Forum topicWeak flour re-visited
- What a sloppy mess. Worse…kay-deeon Forum topicWeak flour re-visited
- Tom, I was surprised when I…
Benitoon Blog postWhole Grain Sourdough - How Sweet it Is - Interesting, Bennie. In my…tpassinon Blog postWhole Grain Sourdough - How Sweet it Is
- Thanks Lance
trailrunneron Blog postBaggies - That is another beauty Lance…
Benitoon Blog post40% Wholegrain Middlings Bread
- I missed this past last…
Benitoon Blog postMiddlings Bread
- Excellent baking Varda. …
Benitoon Blog postWhole Grain Sourdough - How Sweet it Is
- That is a thing of beauty…
Benitoon Blog postNo cut oven spring, a Natural Bloom
- NotebookLM is from Google
Gary Bishopon Forum topicDeli rye bread without wheat - An interesting recipe, Gary…
squattercityon Forum topicDeli rye bread without wheat
- Wow, Gary, that summary…tpassinon Forum topicDeli rye bread without wheat
- Lovely!
albacoreon Blog postBaggies - NotebookLM for the win!
Gary Bishopon Forum topicDeli rye bread without wheat
- 5. There's also the cheater…
squattercityon Forum topicWeak flour re-visited
- We all have our crosses...
Moe Con Forum topicWeak flour re-visited - deleted
Precaudon Forum topicCoarse Latvian 100% Rye - The formula
The Roadside Pie Kingon Forum topicUp early, par-baking two Brooklyn style Sicilian. - Time
Moe Con Forum topicWeak flour re-visited
- Good idea
Moe Con Forum topicWeak flour re-visited
- Thanks Lin - I look forward…
albacoreon Blog post40% Wholegrain Middlings Bread
- Can I just say that Bolo…
squattercityon Forum topicWeak flour re-visited
- Time is your friend when…tpassinon Forum topicWeak flour re-visited
- Thank you Lance
trailrunneron Blog post40% Wholegrain Middlings Bread
- Really, really beautiful
ll433on Blog post40% Wholegrain Middlings Bread - Bulk fermentation and proofing
ll433on Forum topicWeak flour re-visited
- Thanks Tom. So less…kay-deeon Forum topicWeak flour re-visited
- Smokestack Lightnin'
albacoreon Blog post40% Wholegrain Middlings Bread
- Price and availability
alcophileon Forum topicpotentially contentious rye discussion for 2026 - Drop temp to 425 and maybe double the parchmentK.C.on Forum topicThe bottom of my bread is almost burned, what to do?
- I just gave it a good stir…Dwhiteon Forum topicHelp! Should I start over?
- I’m a little confused by…tpassinon Forum topicWeak flour re-visited
- Yes Lin, and thank you…kay-deeon Forum topicWeak flour re-visited
- Beautiful
trailrunneron Blog post40% Wholegrain Middlings Bread
- Sad but true. Thanks for the…
squattercityon Forum topicpotentially contentious rye discussion for 2026
- Short answer - do like it…
Davey1on Forum topicDeli rye bread without wheat - It wouldn't hurt to start…
Davey1on Forum topicHelp! Should I start over?
- Making a Livinglouiscohenon Forum topicpotentially contentious rye discussion for 2026
- Ha! At last! That topmost…tpassinon Blog postWhole Grain Sourdough - How Sweet it Is
- Welcome Aboardlouiscohenon Forum topicHi, everyone!
- I Switched to a Rye Starterlouiscohenon Forum topicNew here needing help
- Same Experience with KAlouiscohenon Forum topicCould you help choose my first stand mixer?
- Way ahead
Moe Con Forum topicHelp! Should I start over?
- Maybe "not quite double" is what he meansclazar123on Forum topicDeli rye bread without wheat
- Some thoughts
ll433on Forum topicWeak flour re-visited
- It takes time...BrianShawon Forum topicHelp! Should I start over?