Recent Forum and Blog Comments
- It sounds as though there isRickoon Forum topicBaking Stone, Lower AND Upper
- Hot Un-crossed buns?
Lazy Loaferon Forum topicHot Cross Buns - aced! - Thanks
ifaeyon Forum topic"Fragrant and chewy" rye suggestions? - In my opinion, the *ultimate*
IceDemeteron Forum topic"Fragrant and chewy" rye suggestions? - but then there is BPAdlassiteron Forum topic5 lb bread "can"?
- Gorgeous loafhreikon Blog postMultigrain sourdough with seeds
- I finally got around to watching these videos
Danni3ll3on Blog postVermont SD, as baguettes of course - Thanks, David. Coincidentally
Firatcimon Blog postPizza Bliss - wow, kendalm
ifaeyon Forum topicBaguette/higher protein flour troubleshooting help?
- Peter Reinhart says
hanseataon Forum topicDifferences in Hydration on Different Types of Flour - Two issues @ Firatcim
dmsnyderon Blog postPizza Bliss - Ha ha! I can be pretty witchy actually.
Danni3ll3on Blog postEarl Grey Infused Dried Fruit with Nuts
- What a lovely
IceDemeteron Forum topicJust saying hi
- Diastatic malt,
IceDemeteron Forum topicIt's amazing how quickly grain begins to sprout
- You got a crumb
IceDemeteron Forum topicSunday usually gets better results than saturday
- You are an angel hiding as a bread baker!
dabrownmanon Blog postEarl Grey Infused Dried Fruit with Nuts - polyethylene vs. polycarbonatedeblacksmithon Forum topic5 lb bread "can"?
- Definitely aced ---
IceDemeteron Forum topicHot Cross Buns - aced!
- This bread makes some great croutons for the salads
dabrownmanon Blog post50 Percent Whole Sprouted 7 Grain Sourdough
- Safe travels on the China trip. Poor black ones
dabrownmanon Blog post50 Percent Whole Sprouted 7 Grain Sourdough
- Thanks for the responses! INick-Con Forum topicTartine Olive Sourdough
- All of the best conversations are
IceDemeteron Blog postMore consistency, but let's talk about steam
- 55 years ago my dad had a vending machine company
dabrownmanon Blog post50 Percent Whole Sprouted 7 Grain Sourdough
- Two FibramentsDaveTCon Forum topicBaking Stone, Lower AND Upper
- Is the butter dusted with flour
Mini Ovenon Blog postLamination: Croissant - The work thing does suck compared to
Danni3ll3on Blog postEarl Grey Infused Dried Fruit with Nuts
- I saw it online and thought why not?
Danni3ll3on Blog postEarl Grey Infused Dried Fruit with Nuts
- I did wonder a bit about what was going on
Danni3ll3on Blog postEarl Grey Infused Dried Fruit with Nuts
- Re: Thanks
Weizenbroton Forum topicOld-School Deli Rye... - I never imagined that this entry would assume a life of its own.
alfansoon Blog postMore consistency, but let's talk about steam - I originally had two 5 litre DOs
Danni3ll3on Blog postEarl Grey Infused Dried Fruit with Nuts
- How do you come up with this stuff?bread1965on Blog postEarl Grey Infused Dried Fruit with Nuts
- Thanks...
IceDemeteron Blog postMore consistency, but let's talk about steam
- Time is your friend and enemy..bread1965on Blog postPain Integral
- Looking good!
IceDemeteron Blog postPain Integral
- That soda bread looks
IceDemeteron Blog postGetting antsy, waiting on Slow-Moe2
- Oh...my....my...
IceDemeteron Blog postThe Mother of All Loaves
- Thankswrenhunteron Forum topicOld-School Deli Rye...
- The vig...
alfansoon Blog post50 Percent Whole Sprouted 7 Grain Sourdough
- While it really is
IceDemeteron Blog postVermont SD, as baguettes of course
- Stunning - truly...
IceDemeteron Blog postEarl Grey Infused Dried Fruit with Nuts
- I don't know about "perfect"...
IceDemeteron Blog post99.2% WG Durum; 60% WG Red Fife / Rye; always make it *yours*
- Cinnamon??? Hmmmm
IceDemeteron Blog post99.2% WG Durum; 60% WG Red Fife / Rye; always make it *yours*
- Therapy it most certainly is ---
IceDemeteron Blog post99.2% WG Durum; 60% WG Red Fife / Rye; always make it *yours*
- With over 30% grains whole or rye and 15% nuts
dabrownmanon Blog postEarl Grey Infused Dried Fruit with Nuts
- Amazing!cavolettoon Forum topicBrioche au Levain (recipe)
- Getting the bran in the levain for as long as
dabrownmanon Blog post50 Percent Whole Sprouted 7 Grain Sourdough
- Thank you, Cathy!
IceDemeteron Blog post99.2% WG Durum; 60% WG Red Fife / Rye; always make it *yours*
- I use all of the bran in the levain almost always
dabrownmanon Blog post50 Percent Whole Sprouted 7 Grain Sourdough
- Could over steamingbakingmaniacon Blog postMore consistency, but let's talk about steam