Recent Forum and Blog Comments
- Marble Rye Breaddmallerneeon Blog postSourdough Marble Rye
- Thanks for the tips. SlightlyFSMCGrathon Forum topic70% Hydration sourdough - went a little flat
- new bread after following these tipsFSMCGrathon Forum topic70% Hydration sourdough - went a little flat
- Thank you Jon, it was
Benitoon Blog postWalnut Sesame Whole Spelt Sourdough Sandwich Loaf - Lovely
JonJon Blog postWalnut Sesame Whole Spelt Sourdough Sandwich Loaf - Fabrice video
JonJon Forum topicFrench T65 flour for sourdough
- Thank you so much! I neverpollybakeron Forum topicFrench T65 flour for sourdough
- Thank you so much!! I justpollybakeron Forum topicFrench T65 flour for sourdough
- This may helpgavincon Forum topicFrench T65 flour for sourdough
- Thanks Rob. I noticed thatgavincon Blog post80 percent Sourdough Rye with a Rye-Flour Soaker
- looks beautiful! Congrats!Rob
squattercityon Blog post80 percent Sourdough Rye with a Rye-Flour Soaker - Thank you Ian, it was a
Benitoon Blog postWalnut Sesame Whole Spelt Sourdough Sandwich Loaf
- Holy Open Crumb Batman👏
Isand66on Blog postWalnut Sesame Whole Spelt Sourdough Sandwich Loaf - This what I wrote in my notestpassinon Forum topicFrench T65 flour for sourdough
- Put the pan right on thetpassinon Forum topicToasting pan bread
- If the starter is runny withtpassinon Forum topicFrench T65 flour for sourdough
- Tom, do you mean just put a
Moe Con Forum topicToasting pan bread - Rather than amount of flour -
Davey1on Forum topicFrench T65 flour for sourdough - Patience truly is a virtue -
Davey1on Forum topicStarter Troubleshooting - please help!
- My starter is runny when Ipollybakeron Forum topicFrench T65 flour for sourdough
- Thanks everyone! I'llamarcon Forum topicOven spring in 100% WW
- Thank you so much, Paul! I'llpollybakeron Forum topicFrench T65 flour for sourdough
- Thank you all so much forcaseydillaon Forum topicStarter Troubleshooting - please help!
- Some thoughts
pmccoolon Forum topicFrench T65 flour for sourdough - If you want help you need totpassinon Forum topicFrench T65 flour for sourdough
- That's a good looking crumbfredsbreadon Forum topicOven spring in 100% WW
- Another possible approach....
justkeepswimmingon Forum topicWhole wheat hot cereal? - Do take the journey with
squattercityon Forum topicLOL Spelt Sourdough
- I do know I open the oventpassinon Forum topicToasting pan bread
- Did you find a solution toNinaBTNCRTon Forum topicDough not rising in Spain
- Thank you for your reply Don.
Moe Con Forum topicToasting pan bread
- (No subject)holdeson Forum topicBaguettes & Type 55 flour
- Davey1 is correct: 1:1:1 is
squattercityon Forum topicStarter Troubleshooting - please help!
- I bake almost exclusivelybarryvabeachon Forum topicOven spring in 100% WW
- To much water. If you want a
Davey1on Forum topicStarter Troubleshooting - please help!
- It’s not the toaster
MTloafon Forum topicToasting pan bread - Well it's either laugh or cry about it
Abeon Forum topicLOL Spelt Sourdough - Thank you, Rob
Abeon Forum topicLOL Spelt Sourdough
- An option
Abeon Forum topicLOL Spelt Sourdough
- Glad you like the taste! It
justkeepswimmingon Forum topicOven spring in 100% WW
- It sounds like your startertpassinon Forum topicStarter Troubleshooting - please help!
- Thanks for the feedbackamarcon Forum topicOven spring in 100% WW
- Great, thanks for your input.
Precaudon Forum topicRye for mushrooms = rye for baking? - That's a lovely crumb for 100
justkeepswimmingon Forum topicOven spring in 100% WW
- Yup. Their rye berries are
justkeepswimmingon Forum topicRye for mushrooms = rye for baking?
- A #30 sieve would be enoughtpassinon Forum topicEuro-style "T110" flour and bread flour differences
- Could be a bit heavy,
albacoreon Forum topicEuro-style "T110" flour and bread flour differences - It looks fine - and normal
Davey1on Forum topicOven spring in 100% WW
- Hope you are feeling somewhat
Moe Con Blog postSharing a useful hack
- nice crumb, Abe. Congrats on
squattercityon Forum topicLOL Spelt Sourdough