Recent Forum and Blog Comments
- waterRolandofEldon Forum topicLievito Madre - unable to triple in volume
- acetic or lactic?RolandofEldon Forum topicLievito Madre - unable to triple in volume
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- yes, too acidicSueVTon Forum topicLievito Madre - unable to triple in volume
- P.S. if you do only 24hrbroncon Forum topicLievito Madre - unable to triple in volume
- Too acidicmwilsonon Forum topicLievito Madre - unable to triple in volume
- Have you tried making abroncon Forum topicLievito Madre - unable to triple in volume
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- Rather different from mytpassinon Forum topicFirst time recipe
- Kefir (real kefir made from grains)Abeon Forum topicCulture developement
- yesricmanon Forum topicSundays sourdough bake
- whoa, indeed.Yes, we need tosquattercityon Forum topicFirst time recipe
- Rye, as I understand it,tpassinon Forum topicFirst time recipe
- Sourdough starters are easiertpassinon Forum topicCulture developement
- The 12" Bannaton bake looks amazingThe Roadside Pie Kingon Forum topicBanneton Size
- Waiting to Slice BreadPhilDoughon Forum topicAt what temp has the bread cooled down enough?
- Whoa! Rye Flour?tpassinon Forum topicFirst time recipe
- TomP's got good suggestions.Isquattercityon Forum topicFirst time recipe
- Well, congratulations! Lookstpassinon Forum topicI am no expert. However, I hear tell.
- Fabulous looking loaves!tpassinon Forum topicHow much water is typically lost in bulk fermentation?
- Thanks! And thanks to thisGrigioon Forum topicHow much water is typically lost in bulk fermentation?
- I need to switch out my bladeThe Roadside Pie Kingon Forum topicI am no expert. However, I hear tell.
- Now, the flavor?tpassinon Forum topicI am no expert. However, I hear tell.
- Five days in the refrigeratortpassinon Forum topicI am no expert. However, I hear tell.
- Is it possible....The Roadside Pie Kingon Forum topicI am no expert. However, I hear tell.
- That last feed was my last bakeThe Roadside Pie Kingon Forum topicI am no expert. However, I hear tell.
- If the starter is not nicetpassinon Forum topicFirst time recipe
- 1. I've had results liketpassinon Forum topicI am no expert. However, I hear tell.
- Do to the unrefuted evidence...The Roadside Pie Kingon Forum topicI am no expert. However, I hear tell.
- Thanks every one for theNbryant130on Forum topicFirst time recipe
- HelloI tried a bake over theNbryant130on Forum topicFirst time recipe
- If it feels warm - don'tPhazmon Forum topicAt what temp has the bread cooled down enough?
- BaguettesDWKon Forum topicBaguette 'tradition' recipe results
- : )tpassinon Forum topicAt what temp has the bread cooled down enough?
- cut-and-driedGilbyEaston Forum topicAt what temp has the bread cooled down enough?
- It depends on the bread typetpassinon Forum topicAt what temp has the bread cooled down enough?
- Thank youIsand66on Blog postDurum WW Cherry Egg Sourdough
- Alternate school. :Dtherearenotenoughnoodlesintheworldon Forum topicAt what temp has the bread cooled down enough?
- You are onto something, Ianpmccoolon Blog postDurum WW Cherry Egg Sourdough
- We saw two to today!The Roadside Pie Kingon Forum topicMore Batarde Shaping
- That's a good-looking rattlertpassinon Forum topicMore Batarde Shaping
- 10-4The Roadside Pie Kingon Forum topicMore Batarde Shaping
- You're welcome Will; let usalbacoreon Forum topicMore Batarde Shaping
- Looking good!albacoreon Forum topicSundays sourdough bake
- I think I need to go buy a lottery ticket!!FrankIIIon Forum topicLooking for info on a Hobart HL-6
- Thank youleighwhon Blog postHoneyed Spelt and Oat Levain
- Amazing, and timelyThe Roadside Pie Kingon Forum topicMore Batarde Shaping
- Thank youIsand66on Blog postDurum WW Cherry Egg Sourdough
- Hi - The 'Rate your Bake' isCalBeachBakeron Blog postHoneyed Spelt and Oat Levain
- Sources of your ratings?leighwhon Blog postHoneyed Spelt and Oat Levain