Recent Forum and Blog Comments
- Update....
macetteon Forum topicFirst cinnamon and raisin bread - One of the first things I was
Mini Ovenon Forum topicHelp! No Rise During Bulk Fermentation - Prepare it far enough in
Mini Ovenon Forum topicHelp! No Rise During Bulk Fermentation
- Is that a champaign cork
Mini Ovenon Forum topicTrouble with gluten membrane in sourdough loaves
- I wonder ...
drogonon Forum topicProperties of 'young' or 'green' flour in finished sourdough loaf - UK Mills..
drogonon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ?
- UpdateSanderon Forum topicQuick question during baking :-)
- I'm flattered, thanks. I'd
-'_-'on Blog postWholemeal sourdough - Thanks. I'm aware this was a
-'_-'on Blog postWholemeal sourdough
- You caught me -- that's where
-'_-'on Blog postWholemeal sourdough
- Lots of great help and advice
macetteon Forum topicFirst cinnamon and raisin bread
- i usually feed 1 tbs startermakermanon Forum topicHelp! No Rise During Bulk Fermentation
- 74 g starter99 g water99 g
Dixongexpaton Blog postWeekend Baking - First of all, there's some βsuaveon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ?
- (No subject)
rusinphlon Forum topicTrouble with gluten membrane in sourdough loaves - How much are you feeding it
phazon Forum topicHelp! No Rise During Bulk Fermentation - Ok, wow. Just baked off my
rusinphlon Forum topicTrouble with gluten membrane in sourdough loaves
- Beautiful crust
Doc.Doughon Blog postMore consistency, but let's talk about steam - Gorgeous!!!
Danni3ll3on Blog postMultigrain sourdough with seeds - Thank you for your kind thoughts
Danni3ll3on Blog postDaybreak Mill 12 Grain Sourdough
- Toasted additions
Our Crumbon Blog post100% WG Durum, 40% Rye (60% WG), open fields and open mind... - Yes, it happens, baulking
Mini Ovenon Forum topicHelp with Hamelman
- Thanks Floyd!
Skibumon Blog postSoft pull apart dinner rolls - Thanks Laurie!
Skibumon Blog postSoft pull apart dinner rolls
- Nice. Those look great.We
Floydmon Blog postSoft pull apart dinner rolls - They look great!
IceDemeteron Blog postSoft pull apart dinner rolls - So little time...
IceDemeteron Blog postWeekend Baking
- can still save the loaf
Mini Ovenon Forum topicFirst cinnamon and raisin bread
- A question weighing heavily...
IceDemeteron Blog postMore consistency, but let's talk about steam
- Those are some gorgeous ears!
bakingbadlyon Blog postMore consistency, but let's talk about steam - DB, you are so funny!
Mini Ovenon Forum topicChinese Cheesecake?
- Gorgeous results, actually,
IceDemeteron Blog postWholemeal sourdough
- That is another
IceDemeteron Blog postMy Bread with French Sourdough
- Strong thoughts to you and
IceDemeteron Blog postDaybreak Mill 12 Grain Sourdough
- Kudos!
IceDemeteron Blog postMultigrain sourdough with seeds
- Hmmm, gas grill or
IceDemeteron Blog post100% WG Durum, 40% Rye (60% WG), open fields and open mind...
- I'm gonna maka tapioca, egg custard, mayo, pie tart
dabrownmanon Forum topicChinese Cheesecake? - Wow
Filomaticon Blog postWholemeal sourdough - Looks great..bread1965on Blog postMy Bread with French Sourdough
- Recommendation appreciated and
IceDemeteron Blog post100% WG Durum, 40% Rye (60% WG), open fields and open mind...
- That is about as good as a 100% WWW bread
dabrownmanon Blog postWholemeal sourdough
- Fabulously flavourful...
IceDemeteron Blog post100% WG Durum, 40% Rye (60% WG), open fields and open mind...
- Sorry to hear about your brother and glad he had
dabrownmanon Blog postDaybreak Mill 12 Grain Sourdough
- Never skip leg day - country or city!
IceDemeteron Blog post100% WG Durum, 40% Rye (60% WG), open fields and open mind...
- You should see the good doctor with an acid meter!!
dabrownmanon Blog postMore consistency, but let's talk about steam
- Thanks!
IgorLon Blog postMultigrain sourdough with seeds - What a great looking bread!bread1965on Blog postMultigrain sourdough with seeds
- So close!bread1965on Forum topicFirst cinnamon and raisin bread
- Yes, together.
alfansoon Blog postLevain Gosselin baguettes and batards - Sangak not barbariAfshinon Blog postOmid's Iranian Barbari Bread