Recent Forum and Blog Comments
- Please clarify
breadforfunon Forum topicStumped! - Thank you for your answers!IMichelPon Forum topicUnder fermented sourdough
- That’s very kind of you to
Benitoon Blog postWhole Red Fife Whole Wheat Walnut Oil Sourdough Shokupan - That is a delicious looking
Benitoon Blog postWeinheim Carrot Rye Weinheimer Mohrenbrot (Germany)
- That looks really great to me
Benitoon Blog postHigh Extraction Hard Red Wheat
- Whoa, that may be the mosttpassinon Blog postWhole Red Fife Whole Wheat Walnut Oil Sourdough Shokupan
- The crumb is lovely, more
Benitoon Blog postWhole Red Fife Whole Wheat Walnut Oil Sourdough Shokupan
- I wasn't sure because this istpassinon Forum topicBaking With A Bad Oven
- Stiff starterfredsbreadon Forum topicStumped!
- They look good.
breadbrowseron Forum topicToday's bake in the books - An exorcist I'm not - but i
phazon Forum topicStumped! - So true what you said, thank
Benitoon Blog postPurple Sweet Potato Black Sesame Sourdough 84.5% hydration
- Thanks for that! My wife
OldWoodenSpoonon Blog post"Farina" In outback Australiaa - Replacing that lower element
GaryBishopon Forum topicBaking With A Bad Oven - Yes, a longer time out of thetpassinon Forum topicUnder fermented sourdough
- No problem
Abeon Forum topicUnder fermented sourdough - Your choice of using an
Mirkaon Blog postPurple Sweet Potato Black Sesame Sourdough 84.5% hydration - After nearly 24 hours at 28Cmirzaon Forum topicLievito Madre Question
- I have also seen that flour
Breadzikon Forum topicdark rye flour - it just so happens I am in
metropicalon Forum topicdark rye flour - if you're anywhere in the New
squattercityon Forum topicdark rye flour - Bolted flourmarianaon Forum topicFlour
- Bolted similar to High Extraction Flour
Abeon Forum topicFlour
- Breadtopia 5026-3 whole ryesemolina_manon Forum topicdark rye flour
- Thank you very much.Benny
Benitoon Blog postSaccharified Polenta Sourdough
- Hi OWS old matei am glad thay
yozzauseon Blog post"Farina" In outback Australiaa - thanks for the link.
metropicalon Forum topicdark rye flour
- honest-to-goodness DOP Altamura breadtpassinon Blog postThe Quest for Home Milled Semola Rimacinata, part 1
- looks very good
breadbrowseron Blog postSaccharified Polenta Sourdough
- Try Baker's Authority:https:/tpassinon Forum topicdark rye flour
- Thanks for posting these
OldWoodenSpoonon Blog post"Farina" In outback Australiaa
- It's a cheaper Chinese-mademirzaon Forum topicLievito Madre Question
- Thank youmirzaon Forum topicLievito Madre Question
- pH
mwilsonon Forum topicLievito Madre Question - Welcome to the community.tpassinon Forum topicHello! Newbie looking to make sourdough and Italian breads
- I found this page on makingtpassinon Forum topicLievito Madre Question
- No luckmirzaon Forum topicLievito Madre Question
- Win-win!kck83on Forum topicMaking sourdough Grandma's way
- It depends…
alcophileon Forum topicError in Hamelman's "bread" book? - Thank you for finding then03on Forum topicHamelman croissant receipe - source?
- When feeding
Abeon Forum topicBeginner
- I haven't been following the BBA recipe preciselyCrobranon Forum topicHow do protien levels affect the process?
- Termsmarianaon Forum topicLevain or Lots of Culture
- Potato effectmarianaon Forum topicMaking sourdough Grandma's way
- Straight Dough Communicationlouiscohenon Forum topicLevain or Lots of Culture
- I didn’t even think of themirzaon Forum topicLievito Madre Question
- It's a communication issue,tpassinon Forum topicLevain or Lots of Culture
- Straight Dough Definitionlouiscohenon Forum topicLevain or Lots of Culture
- Trouble is, I think mosttpassinon Forum topicLevain or Lots of Culture
- Here's a good procedure fortpassinon Forum topicI'm newbie