Recent Forum and Blog Comments
- Thanks for that fiomatic -
mutantspaceon Forum topicPreshaping sourdoughs - Nice
Filomaticon Blog postA Fresh Loaf Loaf - Juggling dough is definitely
IceDemeteron Blog post70% WG @ 81% Hydration and 35% WG Rye Banana Loaf - Experiment
Filomaticon Forum topicPreshaping sourdoughs
- I normally bake in amermidonon Forum topicCloche VS. Dutch Oven
- Beauty!
Trevor J Wilsonon Forum topicIkea Cast Iron Senior (oval shaped) for Batards? - Anything and everything
alfansoon Blog postA Fresh Loaf Loaf - Woohoo! Look at those lovely loaves!
IceDemeteron Blog postA Fresh Loaf Loaf
- Thank you IceDemeterAnonymouson Forum topicMy take on a multi grain sourdough
- Lovely loaf
IceDemeteron Forum topicSeeded Multigrain
- Gorgeous - inside and out!
IceDemeteron Forum topicMy take on a multi grain sourdough
- Hi there!
IceDemeteron Forum topicSourdough Interior
- Fantastic looking loaves!
Floydmon Blog postA Fresh Loaf Loaf - Double hydration
oo7wazzyon Forum topicMixing Ciabatta - Thanks for the comments. I
Cro-Magnonon Forum topicHole-grain 100% bread problems - Truly stunning loaves,
IceDemeteron Blog postLayered experiments and other weekend breads
- I don't know what
IceDemeteron Blog postStill alive and well
- Thank you DabrownmanAnonymouson Forum topicMy take on a multi grain sourdough
- Wow, they all turned out great!
dabrownmanon Blog post70% WG @ 81% Hydration and 35% WG Rye Banana Loaf - I don't think it's a "crappy rise", either
IceDemeteron Forum topicHole-grain 100% bread problems
- NFNM
BreadBabieson Blog postA Fresh Loaf Loaf - What a great loaf of bread! I can tell it was retarded
dabrownmanon Forum topicMy take on a multi grain sourdough
- Nostalgia for meGigion Blog postItalian Star Bread
- Some days I'm the "doctor"...
IceDemeteron Blog post70% WG @ 81% Hydration and 35% WG Rye Banana Loaf
- These look very nice indeed! It's like going to Paris
dabrownmanon Forum topicThe doc abides
- You have developed your own process that is
dabrownmanon Forum topicSeeded Multigrain
- I don't think it is a crappy rise. You will notice that this
dabrownmanon Forum topicHole-grain 100% bread problems
- The bread looks grand. Can't wait t see the crumb
dabrownmanon Blog postA Fresh Loaf Loaf
- Round 2
Cro-Magnonon Forum topicHole-grain 100% bread problems
- Boom goes the dynamite !
kendalmon Forum topicBaguette/higher protein flour troubleshooting help? - Very jealous of your oven
kendalmon Blog postMy Attempt(s) on Bouabsa's Baguette
- Different options
Lazy Loaferon Forum topicIkea Cast Iron Senior (oval shaped) for Batards? - Goof to see you posting again Derek - and still
dabrownmanon Blog postStill alive and well
- What a fun gathering!This Dayon Blog postStill alive and well
- "the DO inverted, as most here do" ?Arjonon Forum topicIkea Cast Iron Senior (oval shaped) for Batards?
- Thank you SuaveAnonymouson Forum topicWhich of these malted rye grains?
- You can
HansBon Forum topicIkea Cast Iron Senior (oval shaped) for Batards? - Does not matter - crushedsuaveon Forum topicWhich of these malted rye grains?
- It looks red, but it oftensuaveon Forum topicWhich of these malted rye grains?
- Perfect!Anonymouson Forum topicWhich of these malted rye grains?
- Ready to grind.suaveon Forum topicWhich of these malted rye grains?
- P.s.Anonymouson Forum topicWhich of these malted rye grains?
- Left Red vs Right Crystal?Anonymouson Forum topicWhich of these malted rye grains?
- PSsuaveon Forum topicWhich of these malted rye grains?
- Thank you SuaveAnonymouson Forum topicWhich of these malted rye grains?
- Strictly speaking, none ofsuaveon Forum topicWhich of these malted rye grains?
- baking steel + lid
Carti946on Forum topicIkea Cast Iron Senior (oval shaped) for Batards? - ohh I like the concept of the
joypogon Forum topicIkea Cast Iron Senior (oval shaped) for Batards? - I'll second the Lodge combo
HansBon Forum topicIkea Cast Iron Senior (oval shaped) for Batards?
- Well ...
Filomaticon Forum topicFirst sourdough bake! Comments and advice eagerly awaited :)