Recent Forum and Blog Comments
- If you pay the lab fiees I will have mine tested
dabrownmanon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ? - Shiny crumbBBBBakeron Forum topicShiny Crumb
- i just picked up a 20 pound bag of La Fama AP
dabrownmanon Forum topicWould these bags make a good couche?
- Consider getting a second-hand machine
Windischgirlon Forum topicDo you use a stand mixer for dough making? - Oh, I wish!
pmccoolon Blog postOn the oven road... - No worrie. Uus twatch the dough
dabrownmanon Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries
- Look no further than this site, Floyd has a fine
dabrownmanon Forum topicLooking for recipe for Portugese bread
- It is 10 times better fresh milled than aged to be
dabrownmanon Forum topicFreshly milled rye VS aged milled rye
- There is nothing as good as fresh milled flour
dabrownmanon Forum topicHow long to age freshly milled flour before use
- Ah, I see
Ingrid Gon Forum topicIkea Cast Iron Senior (oval shaped) for Batards? - First rise that's why I'mMattBakeron Forum topicQuestion about fermentation
- Nextflix - Cooked - Episode 3bread1965on Forum topicVolcano Bread
- If you search there areColin2on Forum topicLooking for recipe for Portugese bread
- that is some wet bread! It
Dixongexpaton Forum topicVolcano Bread - Greetings
BreadBabieson Forum topicForum newbie... - Hi, and welcome to
IceDemeteron Forum topicForum newbie... - One more obvious differences...Anonymouson Forum topicQuestion about fermentation
- thanks for all coments
cnidreon Blog postLayered experiments and other weekend breads - Congratulationsbreadman_nzon Forum topicHobart N50 restoration experience
- WelcomeAnonymouson Forum topicForum newbie...
- Looking forwardAnonymouson Forum topicDoubling recipie
- Great thank you! I'll try itSpoopon Forum topicDoubling recipie
- I do not care how others make their bread and it
dabrownmanon Forum topicDo you use a stand mixer for dough making?
- Great resultse_malkavon Forum topicUsing Italian (Mulino Marino) Type 0 flour for Tartine Recipe.
- Yes and NoAnonymouson Forum topicDoubling recipie
- Thanks for all the greataceoneron Forum topicSourdough Newb
- learn to watch the dough, not the clockArjonon Forum topicSourdough Newb
- Robust motorCellarvieon Forum topicDo you use a stand mixer for dough making?
- Food processor for doughCellarvieon Forum topicDo you use a stand mixer for dough making?
- it won't make up for inadequate mass
Mini Ovenon Blog postOn the oven road... - Globe mixerCellarvieon Forum topicDo you use a stand mixer for dough making?
- Danish dough whiskCellarvieon Forum topicDo you use a stand mixer for dough making?
- Such wise adviceCellarvieon Forum topicDo you use a stand mixer for dough making?
- Scaling upCellarvieon Forum topicDo you use a stand mixer for dough making?
- Something in the mid-capacity rangeCellarvieon Forum topicDo you use a stand mixer for dough making?
- KACellarvieon Forum topicDo you use a stand mixer for dough making?
- Thank you Lazy Loafer. TheCellarvieon Forum topicDo you use a stand mixer for dough making?
- Water from a well?Cellarvieon Forum topicDo you use a stand mixer for dough making?
- After translating the page in googleAnonymouson Forum topicLooking for recipe for Portugese bread
- Foul SmellFordon Forum topicNew starter question
- My Hobart is finished!Limezyon Forum topicHobart N50 restoration experience
- Kitchenaid Pro 600 Series at a Minimum
AlanGon Forum topicDo you use a stand mixer for dough making? - It's In 'Almost' All Sourdough Cultures
AlanGon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- Not double-walled
Trevor J Wilsonon Forum topicIkea Cast Iron Senior (oval shaped) for Batards? - oh that is just a lovely crumb!
leslierufon Blog postA Fresh Loaf Loaf - All starters are authenticAnonymouson Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- I've heard ofAnonymouson Forum topicNew starter question
- Hi!latananteon Forum topicCanadian baker
- it was actually my first batard attempt
BreadBabieson Blog postA Fresh Loaf Loaf
- Woooohooooooo!!!!!!!
ifaeyon Forum topicBaguette/higher protein flour troubleshooting help?