Recent Forum and Blog Comments
- I’m with Carole
leslierufon Forum topicWhy Recipes are structured the way they are? - Yum!Xaimerafikion Blog postXmas Panettone (Massari)
- I am interested to see howXaimerafikion Forum topicPanettone Crumb
- I'm glad you like it. You have so many re-bakes to
dabrownmanon Blog post1849 Gold Rush Fruit Cake IV with 2 Sourdough Starters and Fig Yeast Water - When you only make 1 a yea they are special!
dabrownmanon Blog post1849 Gold Rush Fruit Cake IV with 2 Sourdough Starters and Fig Yeast Water
- More serious than that...
AlisonKayon Forum topicShipton Mill biodynamic stoneground wholemeal flour - Baking up lots of fun, present and future!
pmccoolon Blog postShould I change my name? - Talk about some great Christmas bread
dabrownmanon Blog postCaramelized Onion with 4 Cheeses- Take 2
- The chicken casseroledough0nuton Blog postShould I change my name?
- GheeRedjacketswampon Forum topicCare of tinned steel
- My favorite cake!
PalwithnoovenPon Blog post1849 Gold Rush Fruit Cake IV with 2 Sourdough Starters and Fig Yeast Water - Your baking will never be the same!
dabrownmanon Blog postShould I change my name?
- An educated guessAnonymouson Forum topicShipton Mill biodynamic stoneground wholemeal flour
- Oh! Same here!
Mini Ovenon Blog postXmas Panettone (Massari) - Thank you, clazar123DesigningWomanon Forum topicWhy Recipes are structured the way they are?
- What happens when...
Mini Ovenon Forum topicHelp with Sourdough Troubleshooting
- Did you catch this...
Mini Ovenon Forum topicDry Nut Rolls ??
- I would like to see
Mini Ovenon Forum topicWhy did this happen
- Take it to the fridge?
Mini Ovenon Forum topicMaking a new starter. Violent raising and cheese smell. Help please.
- Unfortunately I'm at workTone1402on Forum topicWhy did this happen
- Hi, That is the loaf slicedTone1402on Forum topicWhy did this happen
- Loaf bottom
Mini Ovenon Forum topicWhy did this happen
- Okay so this time around ITone1402on Forum topicWhy did this happen
- Monitor your dough
loveon Forum topicHelp with hearth loaf crumb - why do different recipes
loveon Forum topicWhy Recipes are structured the way they are?
- cheesepockets
loveon Forum topicAdding Cheese to Dough
- Christmas 's Eve Pizza
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - Longer in Winter
WatertownNewbieon Forum topicWhy did this happen - Agree w Paulhreikon Forum topicStarter won’t float
- It's a beauty already.
Debra Winkon Blog postXmas Panettone (Massari) - Explains the differencesAnonymouson Forum topicShipton Mill biodynamic stoneground wholemeal flour
- Yeah I only bulk fermentedTone1402on Forum topicWhy did this happen
- Longer Bulk Fermentation
WatertownNewbieon Forum topicWhy did this happen
- Hi,Thanks for the reply!Tone1402on Forum topicWhy did this happen
- Yes!
AlisonKayon Forum topicShipton Mill biodynamic stoneground wholemeal flour
- Nice looking loaf
jwilbershideon Forum topicFinal proof in fridge overnight? - Thanks
TomKon Blog postI must be crazy - Crumb shot
Danni3ll3on Blog postCranberry Wild Rice with Pepitas - Finally cut into a loaf
Danni3ll3on Blog postCaramelized Onion with 4 Cheeses- Take 2
- They over proofed.
Danni3ll3on Forum topicWhat went wrong? Cinnamon rolls collapse in fridge after shaping and proofing
- Not very loud, IMO
dmsnyderon Forum topicMockmill 100/200 noise levels? - That looks soooo good!
Danni3ll3on Blog post1849 Gold Rush Fruit Cake IV with 2 Sourdough Starters and Fig Yeast Water
- Alright!!!
Danni3ll3on Blog postI must be crazy
- Yes I didElsie_iuon Blog postTaking a Break from Craziness
- Theoretically, yesElsie_iuon Blog postI Make Fancy Do Bread – Now I’m Mad
- Shh...Just don't tell the coupleElsie_iuon Blog postHoliday 5 Grain Sourdough Sprouted Un-Chacon
- I agree with Karin
leslierufon Forum topicMockmill 100/200 noise levels?
- two things come to mind
leslierufon Forum topicHelp with Sourdough Troubleshooting
- Mockmill
hanseataon Forum topicMockmill 100/200 noise levels? - done!
_vkon Forum topicMaking a new starter. Violent raising and cheese smell. Help please.