Recent Forum and Blog Comments
- I agree.
The Roadside Pie Kingon Forum topicStiff vs. Liquid--What's really the difference? - Lucky birds
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - Is that really a black coffee
phazon Forum topicIs this mold floating on the hooch of my discard?? - 4 Tartine titles.
idaveindyon Blog postTarting or Tartine Revised? - Tartine or Tartine RevisedAnnieon Blog postTarting or Tartine Revised?
- ThanksPaul Ton Forum topicLast Couple of Loaves didn't work out so well
- ThanksPaul Ton Forum topicLast Couple of Loaves didn't work out so well
- Skip Tartine
wanittenon Blog postTarting or Tartine Revised? - In another thread, Ciabatta
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso - Clever idea
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- Italian bread. Italian Sausage and polish mustard
The Roadside Pie Kingon Forum topicPresenting, Pane di Matera: the ancient bread of Basilicata. (In the style of)
- You could put the banneton
Benitoon Forum topicbanneton liners
- These are up to your usual
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- insulation
idaveindyon Forum topicbanneton liners
- Excellent crumb and beautiful
pulon Forum topicCommunity Bake - Baguettes by Alfanso - Thanks, I might give these aBatcher3on Forum topicBiscuit help please
- Thanks MT for the comments.
pulon Forum topicCommunity Bake - Baguettes by Alfanso
- Conquering the Blonde
Lazy Loaferon Forum topicLast Couple of Loaves didn't work out so well - All depends on the starter,
phazon Forum topicDiscouraging Oven Spring Issue
- helloflormonton Forum topicHobart C-10
- Ah fair enough, I wasn'tPatrykon Forum topicDiscouraging Oven Spring Issue
- Just browsing this thread and
phazon Forum topicDiscouraging Oven Spring Issue
- Cool idea!
The Roadside Pie Kingon Forum topicPresenting, Pane di Matera: the ancient bread of Basilicata. (In the style of)
- Dinner rolls.
idaveindyon Forum topicPresenting, Pane di Matera: the ancient bread of Basilicata. (In the style of)
- Looks good to me. Maillardgavincon Forum topicseeking feedback
- have you made Borodinsky rye?
idaveindyon Blog postSimple Russian 100% Dark Rye sourdough
- I agree with the others that
Benitoon Forum topicseeking feedback
- sale over-My Pizza, by Lahey.
idaveindyon Forum topicFree or discounted Kindle bread books.
- It’s a bit of a balancing act
Danni3ll3on Blog post40% Selkirk Wheat revisited - Thank you for such kind andPatrykon Forum topicDiscouraging Oven Spring Issue
- Bad Idea for a micro baker
The Roadside Pie Kingon Forum topicDo you accept bread returns?
- Thank you Ms. Mini Oven
The Roadside Pie Kingon Forum topicNext week we will Journey to Trentino Alto Adige provinces of Italia
- beautiful
ifs201on Blog post40% Selkirk Wheat revisited - looks good to me
ifs201on Forum topicseeking feedback
- A little bread porn
Mini Ovenon Forum topicNext week we will Journey to Trentino Alto Adige provinces of Italia - Don't think you should agree.
Timothy Wilsonon Forum topicDo you accept bread returns? - Thank you also
Mini Ovenon Forum topicAdvice pls on grinding small amount of rye
- Dont need a whole packet,
Mini Ovenon Forum topicDry Yeast Starter
- Baguette quandary
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- Bravo YW
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- It’s bothyolicron Forum topicSomething is wrong with my dough
- Is it very sticky? Stretchy
phazon Forum topicSomething is wrong with my dough
- Your N50
givemethedoughon Blog postHobart N50 Restoration Project - yeast
mwilsonon Forum topicDry Yeast Starter - Nice looking focaccia!
The Roadside Pie Kingon Forum topicPresenting, Pane di Matera: the ancient bread of Basilicata. (In the style of)
- durum
mwilsonon Forum topicPresenting, Pane di Matera: the ancient bread of Basilicata. (In the style of)
- Looks beautiful, congrats!
Ilya Flyameron Forum topicRye Loaf Fail - ;;Glad to hear from arhulsmanon Forum topicHobart C-10
- Looks like...
idaveindyon Forum topicBiscuit help please
- No Problemgerryp123on Forum topicKitcheaid Artisan ok to knead bread dough?