Recent Forum and Blog Comments
- Doesn't crazy to me.
Edo Breadon Blog postHeritage wheat: 30% Frassinetto - MolassesDesigningWomanon Forum topicBlackstrap Molasses for Gingerbread
- Well there you go!
Danni3ll3on Forum topicTartine country loaf fails - Success!LP1975on Forum topicTartine country loaf fails
- Don’t they all cook
Danni3ll3on Blog postCedar Mountain’s Grass Roots Bread
- Oh i like that idea.
Danni3ll3on Blog postCedar Mountain’s Grass Roots Bread
- Love the story, thank you!DesigningWomanon Forum topicMedieval Cake Challenge
- No barmAnonymouson Forum topicMedieval Cake Challenge
- Great bake
Isand66on Blog postCedar Mountain’s Grass Roots Bread - This has no barm but...Rube Goldbergon Forum topicMedieval Cake Challenge
- Thanks
Isand66on Blog postSunflower Rye
- Think I'll stick toAnonymouson Forum topicMedieval Cake Challenge
- Refined (unscented)DesigningWomanon Forum topicMedieval Cake Challenge
- LolAnonymouson Forum topicMedieval Cake Challenge
- Must be something in the airDesigningWomanon Forum topicMedieval Cake Challenge
- Why strong flour?clazar123on Forum topicFlour for panettone
- Understanding diastatic malt powder
Joyofglutenon Forum topicUnderstanding diastatic malt powder - Time to leave this threadDesigningWomanon Blog postThe Pineapple Juice Solution, Part 2
- My kind of bread
Mini Ovenon Forum topicWhole lotta love bread. - Great looking loaves!
Mini Ovenon Blog postCedar Mountain’s Grass Roots Bread
- Just Lovely Loaves!
Mini Ovenon Forum topicGetting cozy with my recipe but shaping needs work...
- Yum
TomKon Blog postCedar Mountain’s Grass Roots Bread - Thanks!
TomKon Blog postHeritage wheat: 30% Frassinetto
- Thanks
TomKon Blog postHeritage wheat: 30% Frassinetto
- Use the strongest flour you
Abelbreadgalleryon Forum topicFlour for panettone - Self-raising flour
MontBaybakeron Forum topicFlours -UK vs. US - If you are not worried about
Edo Breadon Forum topicFrench Clay or Cast Iron
- Living in Colorado, I know
Edo Breadon Blog postCedar Mountain’s Grass Roots Bread
- Symmetry has flavor?
Our Crumbon Forum topicGetting cozy with my recipe but shaping needs work... - Thank you! Looks very nice. I
Edo Breadon Forum topicFlour for panettone
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Beatriceon Forum topicFlour for panettone - Well I would disagree with
Edo Breadon Forum topicFrench Clay or Cast Iron
- Yesterday's bake was withsemolina_manon Forum topicGerman bread spice - a game changer
- Trapping Steamold bakeron Forum topicFrench Clay or Cast Iron
- To the baker guy, with a gasbarryvabeachon Forum topicFrench Clay or Cast Iron
- crumb piccuriouson Blog postThe Pineapple Juice Solution, Part 2
- Resultscuriouson Blog postThe Pineapple Juice Solution, Part 2
- I agree!
Danni3ll3on Blog postCedar Mountain’s Grass Roots Bread
- Sizeold bakeron Forum topicFrench Clay or Cast Iron
- Looks great - but I have to
Edo Breadon Blog postCedar Mountain’s Grass Roots Bread
- Any pictures?!
Edo Breadon Forum topicFlour for panettone
- I love the EH ceramic baking
Edo Breadon Forum topicFrench Clay or Cast Iron
- I use the values below, whichjcopeon Forum topicSourdough proof temps
- Appreciate the insight, andTheBakerGuyon Forum topicFrench Clay or Cast Iron
- Thank you, I appreciate yourTheBakerGuyon Forum topicFrench Clay or Cast Iron
- Several Reasonsold bakeron Forum topicFrench Clay or Cast Iron
- Electric oven?
alfansoon Forum topicFrench Clay or Cast Iron - Thank you! Good idea onTheBakerGuyon Forum topicFrench Clay or Cast Iron
- Crumb!
Danni3ll3on Blog postCedar Mountain’s Grass Roots Bread
- Baguette Bakerold bakeron Forum topicFrench Clay or Cast Iron