Recent Forum and Blog Comments
- Yep, the journey has started
leslierufon Blog postFirst baguette bake! - im going to try retarding
mutantspaceon Forum topichow much difference does retarding dough make? - Thank you! Gonna bake again
tinpanalleyon Forum topicForkish Overnight Country Brown. Fail after fail. - Fun Blondes?
Lazy Loaferon Blog postA beautiful Blonde! - Yummy!
IceDemeteron Blog postThe work loaf - thanks, yes it was good!
leslierufon Blog postFirst baguette bake!
- What a lovely loafAnonymouson Blog postThe work loaf
- thanks for that - yep thought
mutantspaceon Forum topichow much difference does retarding dough make?
- I've gotten some rice flour.
tinpanalleyon Forum topicForkish Overnight Country Brown. Fail after fail.
- timebikeprofon Forum topichow much difference does retarding dough make?
- Kudos!
IceDemeteron Blog postFirst baguette bake!
- many reasons for retarding the dough!
sadkitchenkidon Forum topichow much difference does retarding dough make? - retarding usually adds sour flavor
BreadBabieson Forum topicadding malt to dough - Is it true that blondes are
IceDemeteron Blog postA beautiful Blonde!
- You had me at "rye" and "cream cheese"...
IceDemeteron Blog postThis week's baking: May 6, 2017
- in my limited experience...
BreadBabieson Forum topichow much difference does retarding dough make?
- DIY walk in coolerbikeprofon Forum topicBaking Timetable
- What a lovely
IceDemeteron Blog postbread from dough 6 days young
- Thanks!
IceDemeteron Blog postSJSD-ish with 125% hydration rye levain
- Yeah, that worried me too
nico_don Forum topicRed tint on top of starter - Timing and practice..
drogonon Forum topicBaking Timetable - Very nice!
IceDemeteron Blog postWholemeal rye/ wheat with kibbled wheat and carraway.
- Gorgeous, healthy, and
IceDemeteron Blog postBran Levain 100 percent Sprouted 7 Grain Sourdough.
- Hot diggity
IceDemeteron Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries
- Thats a big work load
oo7wazzyon Forum topicBaking Timetable - Robin Hood AP???
IceDemeteron Forum topicRed tint on top of starter
- microbakery - what's in a name..
drogonon Forum topicBaking Timetable
- Sorry for the late follow up-
nico_don Forum topicRed tint on top of starter
- Hi GordonGood work on doing 5
oo7wazzyon Forum topicBaking Timetable
- Checking windowpane
Lazy Loaferon Forum topicwindow pane
- Crust
Lazy Loaferon Forum topicSecond sourdough bake - Vermont SD. Comments please!
- window panebikeprofon Forum topicwindow pane
- I'm off in teh Ozarks visiting my Dad who just had
dabrownmanon Blog postBran Levain 100 percent Sprouted 7 Grain Sourdough. - Thanks!
Vince920on Forum topicDo nothing sourdough bread - Sounds good to meAnonymouson Forum topicDo nothing sourdough bread
- Thanks!
Vince920on Forum topicDo nothing sourdough bread
- When readyAnonymouson Forum topicDo nothing sourdough bread
- Dough temperature
dmsnyderon Forum topicSecond sourdough bake - Vermont SD. Comments please! - I just put it in the fridge
Vince920on Forum topicDo nothing sourdough bread
- If it's doubledAnonymouson Forum topicDo nothing sourdough bread
- I think I solved it
Vince920on Forum topicDo nothing sourdough bread
- Hopefully i've answered in timeAnonymouson Forum topicDo nothing sourdough bread
- No, actually,
Vince920on Forum topicDo nothing sourdough bread
- Holy hell
Vince920on Forum topicDo nothing sourdough bread
- Thank you, Gerhard I'mAmbarservadacon Forum topicDoughnut deflating after frying, need help!
- another takebikeprofon Forum topicLactic Acid Fermentation in Sourdough
- Wonderful results from a first bake
alfansoon Blog postFirst baguette bake! - As with anything that usesgerhardon Forum topicDoughnut deflating after frying, need help!
- I won't go into the gory details but...
alfansoon Blog postSJSD-ish with 125% hydration rye levain
- just a nasty coincidence.
alfansoon Blog postItalian bread with currents, fennel and pine nuts