Recent Forum and Blog Comments
- Sandwich bread with sponge
Lazy Loaferon Forum topicNewbie baker - Mix
inumeridiierion Forum topicGlass bread - Thanks Jimbtv
macetteon Forum topicNewbie baker - Nice Crumb Shot
jimbtvon Forum topicNewbie baker - Thank you so much
macetteon Forum topicNewbie baker
- Moving Targets
Debra Winkon Forum topicLactic Acid Fermentation in Sourdough - I know this is back there akbarbon Forum topicwhy does my bread not rise properly?
- The Perfect Loaf
Debra Winkon Forum topicLactic Acid Fermentation in Sourdough
- Recommended readingElsasquerinoon Forum topicNewbie baker
- @ Alfanso
dmsnyderon Blog postItalian bread with currents, fennel and pine nuts - next on the agenda....
macetteon Forum topicNewbie baker
- Flour
BreadBabieson Forum topicThe doc abides - That is exactly what's next
macetteon Forum topicNewbie baker
- Thanks, BreadBabies!
dmsnyderon Blog postItalian bread with currents, fennel and pine nuts
- Crumb shot
macetteon Forum topicNewbie baker
- Excellent loaf!
Lazy Loaferon Forum topicNewbie baker
- Re: Heat Mat
pmitc34947on Forum topicHeat Mat... - 110 percent hydration plus levain!
BreadBabieson Forum topicGlass bread
- Same question as above
BreadBabieson Forum topiccold fermentation
- Got a surprise; was lookingkah22on Forum topicKirsch and Black Forest Gateau
- My daily bread....
macetteon Forum topicNewbie baker
- bake for your particular audienceArjonon Forum topicNewbie baker
- the same path...
macetteon Forum topicNewbie baker
- Proper Bakers?
jimbtvon Forum topicNewbie baker
- so proud of crusty white....
macetteon Forum topicNewbie baker
- for me, taste is paramountArjonon Forum topiclet's talk crumb preferences!
- LovelyElsasquerinoon Forum topicNewbie baker
- 40c starternoExcuseon Forum topicSourdough starter in hot, humid equatorial region
- Kirsch and Cherry Brandy aregerhardon Forum topicKirsch and Black Forest Gateau
- On the surface of the dough,
totelson Forum topiccold fermentation - That crosscut crumb shot is so appetizing and
alfansoon Blog postItalian bread with currents, fennel and pine nuts - My overwhelming favorite flavors for ice cream
alfansoon Blog postSJSD-ish with 125% hydration rye levain
- I figured what's good for the goose
alfansoon Blog postSJSD-ish with 125% hydration rye levain
- Thanks DavidAnonymouson Forum topicNeed a quick answer... Starter almost too active
- These 125% levains are fun to work with.
alfansoon Blog postSJSD-ish with 125% hydration rye levain
- A toaster and PB&J can solve anything
loafsnifferon Forum topicSecond sourdough bake - Vermont SD. Comments please! - HungryElsasquerinoon Forum topicSecond sourdough bake - Vermont SD. Comments please!
- Just perfect!Anonymouson Forum topicSecond sourdough bake - Vermont SD. Comments please!
- Holy crap
loafsnifferon Forum topicSecond sourdough bake - Vermont SD. Comments please!
- Hey that looks so good!Anonymouson Forum topicSecond sourdough bake - Vermont SD. Comments please!
- These look great as usual
Isand66on Blog postSJSD-ish with 125% hydration rye levain - You're killing me with these
Isand66on Blog postBran Levain 100 percent Sprouted 7 Grain Sourdough.
- To make this more complexBobBouleon Forum topicThe right temperature of water
- you must be extremely popular at dinner parties
BreadBabieson Blog postItalian bread with currents, fennel and pine nuts
- Slashing is an artBobBouleon Forum topicTrue or false? No need to slash when baking in cast iron?
- i feel special
BreadBabieson Blog postSJSD-ish with 125% hydration rye levain
- gotta be seam side up
BreadBabieson Forum topicTrue or false? No need to slash when baking in cast iron?
- Probably too late ... but
dmsnyderon Forum topicNeed a quick answer... Starter almost too active
- Ankarsrum - 6 yrs
Doc.Doughon Forum topicDo you use a stand mixer for dough making? - We like it. Very tasty indeed.
dabrownmanon Blog postBran Levain 100 percent Sprouted 7 Grain Sourdough.