Recent Forum and Blog Comments
- Using a blender to grind wheatLLM777on Forum topicDiscussion on grain milling
- another resource for flour grading
subfuscpersonaon Forum topicEuropean flour types... German 550, French T-55, Italian 00 flours? - Man Thanks! I printed thatguerrillafoodon Forum topicEuropean flour types... German 550, French T-55, Italian 00 flours?
- Low in saltL_Mon Forum topicBread in Italy
- i have the same experience...aladenzoon Forum topicProblem with my mixers...
- Some more flour infodolfson Forum topicEuropean flour types... German 550, French T-55, Italian 00 flours?
- Wow, I printed that out andguerrillafoodon Forum topicEuropean flour types... German 550, French T-55, Italian 00 flours?
- The most detail I've everKipperCaton Forum topicDiscussion on grain milling
- I'm So Glad, AnnieT
Susanon Blog postSusan's sourdough - KA Mixercolinwhippleon Forum topicProblem with my mixers...
- dough development in KA mixerscott lynchon Forum topicProblem with my mixers...
- Thread-jacking means taking
Floydmon Blog postnew password vs. current password - Italian Breadsstaff of lifeon Forum topicBread in Italy
- Sorry--I'm responding now!staff of lifeon Forum topicProblem with my mixers...
- Here's an idea, Charlotte.browndogon Blog postnew password vs. current password
- iinteresting but did you mean interested?fertileprayerson Blog postnew password vs. current password
- This is a site for and by
Floydmon Blog postnew password vs. current password
- Here's onealconnellon Forum topicFood Based Lye vs. Baking Soda for making authentic German Pretzels?
- Good Sunday Morning!
Susanon Forum topicDiscussion on grain milling
- Thanks for the tip on lye. Iguerrillafoodon Forum topicFood Based Lye vs. Baking Soda for making authentic German Pretzels?
- Click "My account".
Floydmon Blog postHow do I change my password?
- Back to tinkeringL_Mon Forum topic100% sourdough bread from The Taste of Bread by R. Calvel
- Share the fun?Anonymouson Forum topicPullman loaf pan
- lye for pretzelsalconnellon Forum topicFood Based Lye vs. Baking Soda for making authentic German Pretzels?
- =)aladenzoon Forum topicProblem with my mixers...
- Pugliese
tonyon Blog postDurham wheat for making bread - Breadtime by Susan Jane CheneyRosalieon Forum topicFavorite Whole Grain Bread Books
- Stollen - Dusting Techniquesusanfnpon Forum topicStollen 101
- Harry's Dresden Stollen Recipe with Conversions..CountryBoyon Forum topicStollen 101
- Harry.....thanks.CountryBoyon Forum topicStollen 101
- LOL! Best belly laugh I'veKipperCaton Forum topicPullman loaf pan
- dough VS wedding ring
subfuscpersonaon Forum topicPullman loaf pan
- Funniest line all week!
JMonkeyon Forum topicPullman loaf pan - Well that was educationalAnonymouson Forum topicPullman loaf pan
- And we also make jokes
Mini Ovenon Forum topicStollen 101 - Resource questionWoodson Forum topicResource question
- An Airport would be a good
Mini Ovenon Forum topicTransporting bread cross continent - need ideas
- Wow
Mini Ovenon Forum topicVollkornbrot
- icing sugarAnnieTon Forum topicStollen 101
- Yes, Firmer...aladenzoon Forum topicProblem with my mixers...
- Stollen...Grams to CupsCountryBoyon Forum topicStollen 101
- stollenAnnieTon Forum topicStollen 101
- more on Reinhart's new whole grain book method
tonyon Blog postBaking this week
- Vollkorn baking timeDavidAplinon Forum topicVollkornbrot
- I wouldn't be wowing them.Rosalieon Forum topicTransporting bread cross continent - need ideas
- Great Idea. Thanks Floyd.Rosalieon Forum topicGrain Millers: What type of wheat do you prefer?
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- One of the major booksCountryBoyon Forum topicUsing commercial yeast with starter... and other questions.
- I'd rather poolish than biga
Mini Ovenon Forum topicUsing commercial yeast with starter... and other questions.
- Some thoughtsstaff of lifeon Forum topicProblem with my mixers...