Recent Forum and Blog Comments
- I like USA made in Americatrailrunneron Forum topicMulti Grain Country Bread. The Will Falzon method. Question about Pullman loaf pans?
- Thanks Steve, I've been…Pizzamakeron Forum topicSoaker Calculator -- Adding a Soaker to an Existing Bread Recipe
- I’ll get it at Walmart then edit ( $17 with tax and free ship)trailrunneron Forum topicLeft handed bread knife
- It looks like the same knife.GaryBishopon Forum topicLeft handed bread knife
- BeautifulIsand66on Blog postPretty is as pretty does
- We are both leftiestrailrunneron Forum topicLeft handed bread knife
- Looks wonderful!SueVTon Blog postPanettone Saga Step 5 (Colomba #2)
- Crumb looks great; flavor sounds familiaralcophileon Blog postFrisian Black Bread from Ginsberg's "The Rye Baker"
- Hi k-a-w,I really hope it…Luisa Minopolion Forum topicMy first sourdough starter has suddenly stopped rising
- It looks great, that's for…tpassinon Blog postFrisian Black Bread from Ginsberg's "The Rye Baker"
- This has really helped mek-a-won Forum topicMy first sourdough starter has suddenly stopped rising
- I've just sliced into it,…PJTon Blog postFrisian Black Bread from Ginsberg's "The Rye Baker"
- Now ya know - go from there…Davey1on Forum topicCan a starter benefit from a little stress?
- my experience cuts both ways…squattercityon Forum topicCan a starter benefit from a little stress?
- I have read that some French…tpassinon Forum topicCan a starter benefit from a little stress?
- Manitoba = North America (with caveats)JonJon Forum topicCan a starter benefit from a little stress?
- Wowtrailrunneron Forum topicGrandma Sicilian Pizza Pie
- Manitoba more about type than origin of flourReneRon Forum topicCan a starter benefit from a little stress?
- It's only logicalMoe Con Forum topicLeft handed bread knife
- Longer feed cycleReneRon Forum topicCan a starter benefit from a little stress?
- No time to make proper provisionsReneRon Forum topicCan a starter benefit from a little stress?
- You're up awful lateMoe Con Forum topicDesperately seeking a long-ago recipe for muti-grain bread ...
- Any of these?Abeon Forum topicDesperately seeking a long-ago recipe for muti-grain bread ...
- Loser 😄Moe Con Forum topicDesperately seeking a long-ago recipe for muti-grain bread ...
- You'd be surprised how many…Petekon Forum topicLeft handed bread knife
- There is a pate fermentee versionAbeon Forum topicDesperately seeking a long-ago recipe for muti-grain bread ...
- Thanks!Cookyon Forum topicDesperately seeking a long-ago recipe for muti-grain bread ...
- That crust looks amazingAbeon Blog postFrisian Black Bread from Ginsberg's "The Rye Baker"
- Whodda thoughtMoe Con Forum topicLeft handed bread knife
- MercerPetekon Forum topicLeft handed bread knife
- Not sure which one you are talking aboutAbeon Forum topicDesperately seeking a long-ago recipe for muti-grain bread ...
- I would agree with trying…Nick Sorensonon Forum topicIs this under proofed?
- The best it's ever beentrailrunneron Forum topicCan a starter benefit from a little stress?
- Just a guess on the dough of…Nick Sorensonon Forum topicReverse Engineering a Bread Formula???
- and my...Abeon Forum topicSalt; Iodine or Not?
- Well, all right, old dough…tpassinon Forum topicReverse Engineering a Bread Formula???
- Naturally, which is one…tpassinon Forum topicSalt; Iodine or Not?
- I am aware of thisAbeon Forum topicSalt; Iodine or Not?
- I have been experimenting…Nick Sorensonon Forum topicReverse Engineering a Bread Formula???
- Well, strictly speaking…tpassinon Forum topicSalt; Iodine or Not?
- If it's good for you - do it…Davey1on Forum topicCan a starter benefit from a little stress?
- It sounds to me that your…tpassinon Forum topicCan a starter benefit from a little stress?
- The end game! Like greased lightning the pie slid out the pan!The Roadside Pie Kingon Forum topicSuper excited for my new pan!
- Pre par-bake check. Entering the final proofingThe Roadside Pie Kingon Forum topicSuper excited for my new pan!
- Thanks for your reply; it…PJTon Blog postFrisian Black Bread from Ginsberg's "The Rye Baker"
- They probably make it using…tpassinon Forum topicReverse Engineering a Bread Formula???
- Pretty uniform crumb …Nick Sorensonon Forum topicReverse Engineering a Bread Formula???
- In this case I agreeAbeon Forum topicSalt; Iodine or Not?
- Looks great!alcophileon Blog postFrisian Black Bread from Ginsberg's "The Rye Baker"
- Thanks, I see I missed that…tpassinon Forum topicHelp Please, my dough seems to be getting wetter as it rises and proofs.