Recent Forum and Blog Comments
- Your hopes may be dashed 😥
alfansoon Blog postHamelman Vermont SD as a Couronne - The entire inspiration was
alfansoon Blog postHamelman Vermont SD as a Couronne
- the danger of books
seasidejesson Forum topic100% Pre-ferment, or How I Accidentally became a Sourdough Baker - Does anyone knead on thesemolina_manon Forum topicHow to care for a maple wood kneading board
- I have a 20X20X1.25" Kobi Blocks maple kneading board
Dave Ceeon Forum topicHow to care for a maple wood kneading board - Which one do you have? EM hastpassinon Forum topicEmile Henry Bread Baker recipe
- Here's the link to thetpassinon Blog postHigh-rise Soda Bread
- Infinity Soda Bread!tpassinon Forum topicCommunity Bake - Infinity Bread
- You can do more
Isand66on Forum topicTranslating: Kitchen Aid to Ankarsrum - ....Buttermanon Forum topicSimplyBread oven
- Care of Maple Bread BoardJimatthelakeon Forum topicHow to care for a maple wood kneading board
- Ankarsrum Kneading TechniqueJimatthelakeon Forum topicTranslating: Kitchen Aid to Ankarsrum
- How to care for a maple wood kneading boardLaethon Forum topicHow to care for a maple wood kneading board
- How to care for a maple wood kneading boardLaethon Forum topicHow to care for a maple wood kneading board
- How to care for a maple wood kneading boardLaethon Forum topicHow to care for a maple wood kneading board
- How to care for a maple wood kneading boardLaethon Forum topicHow to care for a maple wood kneading board
- How to care for a maple wood kneading boardLaethon Forum topicHow to care for a maple wood kneading board
- very intresting
irononpatcheson Forum topicSome Bakery History - Good info from MichaelSueVTon Forum topicLievito Madre, Beer, anerobic and aerobic environments
- Hi, love these! Would youBorquion Blog postKaiser Rolls. Big boy sandwich style.
- Some say it doesn’t needtpassinon Forum topicHow to care for a maple wood kneading board
- For my DIY pine pie board
The Roadside Pie Kingon Forum topicHow to care for a maple wood kneading board - Boos, a well-known (US) makertpassinon Forum topicHow to care for a maple wood kneading board
- Love the look of these!TomPtpassinon Forum topicRustic Italian bread styles. Discussion and laboratory exercise.
- Try to keep everything simpletpassinon Forum topic100% Pre-ferment, or How I Accidentally became a Sourdough Baker
- Back in the day I was aBorquion Forum topicHow to care for a maple wood kneading board
- Maybe you’re right Glenn.  I
Benitoon Blog postVacation Starter Prep - At home I’m on a well
GlennMon Blog postVacation Starter Prep - But this is exactly what IBorquion Forum topicDough losing strength during bulk fermentation
- I think there is way too much information
GlennMon Forum topicHow to care for a maple wood kneading board
- Thank you Jess. Â I usually do
Benitoon Blog postSesame Seed Whole Wheat Sourdough Hokkaido Milk Bread
- I’m sure kneading by hand not
Benitoon Blog postSesame Seed Whole Wheat Sourdough Hokkaido Milk Bread
- video
rondayvouson Forum topicDough losing strength during bulk fermentation - My experienceElvis8404on Forum topicGummy/unbaked line in my dough - please help!?!
- very informative
irononpatcheson Forum topicNew to this forum
- The 87 F thing is interestingelagergrenon Forum topicDough losing strength during bulk fermentation
- Aw, how cute!
Yippeeon Blog postHamelman Vermont SD as a Couronne - I mean...yes but...
seasidejesson Forum topic100% Pre-ferment, or How I Accidentally became a Sourdough Baker
- Sugar any time
seasidejesson Forum topic100% Pre-ferment, or How I Accidentally became a Sourdough Baker
- Fair!
seasidejesson Forum topic100% Pre-ferment, or How I Accidentally became a Sourdough Baker
- Make what you like however
Phazmon Forum topic100% Pre-ferment, or How I Accidentally became a Sourdough Baker - So pretty
seasidejesson Blog postSesame Seed Whole Wheat Sourdough Hokkaido Milk Bread
- What I usually do:- Mix sometpassinon Forum topic100% Pre-ferment, or How I Accidentally became a Sourdough Baker
- thank you
rondayvouson Forum topicLievito Madre, Beer, anerobic and aerobic environments
- Some points i'm not understanding
Abeon Forum topic100% Pre-ferment, or How I Accidentally became a Sourdough Baker - Personal experience
rondayvouson Forum topicGummy/unbaked line in my dough - please help!?!
- wassering
seasidejesson Forum topicGummy/unbaked line in my dough - please help!?!
- Looks great! Well done.Âsemolina_manon Blog postHamelman Vermont SD as a Couronne
- Hydration experimentscarynon Forum topicMore Hydration, More Folds
- Welcome
rondayvouson Forum topicNew to this forum