Recent Forum and Blog Comments
- I think your loaf looks fantastic!
Danni3ll3on Blog postToasted 10 Grain Porridge Sourdough with Sprouted Rye - FWIW ...
drogonon Forum topicBaking Timetable - For those not convincedmartinon Forum topicLet’s
- Oh wow
loafsnifferon Blog postFirst baguette bake! - Hm...
loafsnifferon Forum topicSecond sourdough bake - Vermont SD. Comments please!
- Thank you
loafsnifferon Forum topicSecond sourdough bake - Vermont SD. Comments please!
- Useful methodologyCellarvieon Forum topicDo you use a stand mixer for dough making?
- thanks for that bread1965 ive
mutantspaceon Forum topicdry bread problem - might be an issue with proofing?
sadkitchenkidon Forum topicDoughnut deflating after frying, need help! - well I had a go with this Danni
leslierufon Blog postToasted 10 Grain Porridge Sourdough with Sprouted Rye - HI Jim Thanks for the help.
oo7wazzyon Forum topicBaking Timetable - thanks !latananteon Forum topicwindow pane
- i use a sprouted white alllatananteon Forum topicwindow pane
- you seem to have a handle on thingsHPoiroton Forum topicForkish Overnight Country Brown. Fail after fail.
- bread shapeHPoiroton Forum topicStretch and Fold
- The only reason i do it os because
kendalmon Forum topicwindow pane - ciabatta
Doc.Doughon Forum topicHow can i improve? - machine mixHPoiroton Forum topicMixing Ciabatta
- some questionsHPoiroton Forum topicHow can i improve?
- Thanks!MJ Sourdoughon Forum topicFreshly milled rye VS aged milled rye
- What about gluten development?MJ Sourdoughon Forum topicHow long to age freshly milled flour before use
- No guidelines here..bread1965on Forum topicneed guidance for seeds
- I suspect it's your timing..bread1965on Forum topicdry bread problem
- nice..bread1965on Forum topicAnother notch up the baguette ladder of perfection
- How are your breads?
dmsnyderon Forum topicwindow pane - Eliminate the Malt
jimbtvon Forum topiccold fermentation - Bread flour1%Bobb kon Forum topiccold fermentation
- Flour
jimbtvon Forum topiccold fermentation
- Hardest Thing to Learn
jimbtvon Forum topicLactic Acid Fermentation in Sourdough
- Flour water yeast malt powderBobb kon Forum topiccold fermentation
- Formula Please
jimbtvon Forum topiccold fermentation
- Retardation
jimbtvon Forum topicBaking Timetable
- King Arthur. The specks areBobb kon Forum topiccold fermentation
- On the dough.Bobb kon Forum topiccold fermentation
- Looks like a Vermont Sourdough should look.
dmsnyderon Forum topicSecond sourdough bake - Vermont SD. Comments please!
- Thanks for the levain tip!
giancaemon Blog postBreakthrough with whole grain Tartine - Wow..bread1965on Blog postItalian bread with currents, fennel and pine nuts
- Beautifully said!
Trevor J Wilsonon Forum topicLactic Acid Fermentation in Sourdough - Browning
Lazy Loaferon Blog postA beautiful Blonde! - Talenti containers
kendalmon Blog postSJSD-ish with 125% hydration rye levain
- Sticking with scoring all loaves on the upward angle
kendalmon Forum topicAnother notch up the baguette ladder of perfection
- Excellent baguettes!
dmsnyderon Forum topicAnother notch up the baguette ladder of perfection
- Gorgeous
kendalmon Blog postA beautiful Blonde!
- Crumb really delivered today
kendalmon Forum topicAnother notch up the baguette ladder of perfection
- Inexpensive baking stones
Lazy Loaferon Forum topicIkea Cast Iron Senior (oval shaped) for Batards?
- Looks really lovely!
Lazy Loaferon Forum topicSecond sourdough bake - Vermont SD. Comments please!
- nice! good to hear. after
joypogon Forum topicIkea Cast Iron Senior (oval shaped) for Batards? - Thank you lazy loafer
macetteon Forum topicNewbie baker - King Arthur sporadically available at Fiesta Farms
AllanRIon Forum topicQuality Flour in Toronto. - Bulk Barn flour
AllanRIon Forum topicQuality Flour in Toronto.