Recent Forum and Blog Comments
- ThoughtsMike Averyon Forum topicBetter heat transfer
- Juice in starterSourdoLadyon Blog postWild Yeast Sourdough Starter
- Tenderness and softness can be confused.charbonoon Blog postWhole Wheat Success! Rolls and a loaf
- re: soaking
Susanon Forum topicsoaking whole grain flours - reason it won't work with a butterball turkeyejmon Blog postStuffing
- Cleaning loaf panssphealeyon Forum topicNew to breadmaking....need help on loaf pans
- I figured as much. Herbdwiggin3on Forum topicNew to breadmaking....need help on loaf pans
- Thanks everyone. I think Idwiggin3on Forum topicNewbie Yeast Question - why didn't my dough double in size?
- For completeness,
leemidon Blog postStuffing - sweet potato rollsRuth Redburnon Forum topicSweet Potato Rolls
- Wonderful!Shajenon Blog postThanksgiving Turkey (Pumpkin) bread
- soakingRamonaon Forum topicsoaking whole grain flours
- Loaf pansJERSKon Forum topicNew to breadmaking....need help on loaf pans
- didn't double in sizeJERSKon Forum topicNewbie Yeast Question - why didn't my dough double in size?
- Under and overproofingstaff of lifeon Forum topicBetter heat transfer
- Re: better heat transferJERSKon Forum topicBetter heat transfer
- for strattor - TFL member in NYC will mill your rye for you...
subfuscpersonaon Forum topicFinding Rye Flour in NYC - Start simpledolfson Forum topicNewbie Yeast Question - why didn't my dough double in size?
- I am wondering...dolfson Forum topicBetter heat transfer
- Well, I am from OklahomaAnonymouson Blog postWhole Wheat Success! Rolls and a loaf
- Errr...
Floydmon Forum topicQuestion on rising, over rising, and 'sour taste' - Re: Dough doublingSourdoLadyon Forum topicNewbie Yeast Question - why didn't my dough double in size?
- Well, I'm not that surebrowndogon Blog postWhole Wheat Success! Rolls and a loaf
- Trouble with rye in NYC??staff of lifeon Forum topicFinding Rye Flour in NYC
- Baking 911staff of lifeon Forum topicQuestion on rising, over rising, and 'sour taste'
- Thanks sPhstaff of lifeon Forum topicBetter heat transfer
- Maximizing your oven capacitysphealeyon Forum topicBetter heat transfer
- Thanks for the convection info.staff of lifeon Forum topicBetter heat transfer
- Re: ...need help on loaf panssphealeyon Forum topicNew to breadmaking....need help on loaf pans
- Hi..welcomePaddyscakeon Blog postDay 1
- Re: Question on rising, over rising, and 'sour taste'sphealeyon Forum topicQuestion on rising, over rising, and 'sour taste'
- Ok, I see, I wasn't sureAnonymouson Blog postWhole Wheat Success! Rolls and a loaf
- Thanks for the the Didier Rosada article.charbonoon Forum topic2 commercial/food service recipes
- What a punkin--and thanksbrowndogon Blog post100% WW dinner rolls
- With my limited experienceKipperCaton Blog post100% WW dinner rolls
- I'd go with Chicago Metallicverminiusrexon Forum topicNew to breadmaking....need help on loaf pans
- Amy, re: Kipper's wwbrowndogon Blog post100% WW dinner rolls
- The original KipperCatKipperCaton Blog post100% WW dinner rolls
- Pastry flourbrowndogon Blog postWhole Wheat Success! Rolls and a loaf
- Come to think of it..Loaferon Forum topicStarter is separating in layers and is sluggish
- Thank you, Floyd! That isejmon Blog postWould you look at that...
- Thanks for the headsup,ejmon Blog postStuffing
- Re: Why didn't my dough double in size?sphealeyon Forum topicNewbie Yeast Question - why didn't my dough double in size?
- Real beer
Floydmon Forum topicChallenge: Wikipedia sourdough photo
- Bravo, Mike, I think youejmon Forum topicChallenge: Wikipedia sourdough photo
- Those look great! I willAnonymouson Forum topicSweet Potato Rolls
- I hate to be picky, butMike Averyon Forum topicChallenge: Wikipedia sourdough photo
- re: refrigeration pointersbwraithon Blog postMaintaining a 100% Hydration White Flour Starter
- A refrigeration pointerMike Averyon Blog postMaintaining a 100% Hydration White Flour Starter
- Most hobbysit starters are at the edge of deathMike Averyon Forum topicStarter is separating in layers and is sluggish