Recent Forum and Blog Comments
- Grain Mill Sales at Pleasant Hill Grain
pleasant-hill-grainon Forum topicGrain Mill Sales? - Kitchen Mixer Comparison
pleasant-hill-grainon Forum topicDough Mixer Review
- Stand Mixer Comparison Table
pleasant-hill-grainon Forum topicHelp me decide--Bosch U+ or Ankarsrum Original
- Grain Mill Buying Guide
pleasant-hill-grainon Forum topicFirst time here; interested in buying an electric grain mill
- Grain Mill Buying Guide
pleasant-hill-grainon Forum topicBest mill for regular home use
- Aside from possible overdmgon Forum topicMy first bagel turned out hard, wondering why
- not baguette but EH bread cloche
bearhunteron Forum topicEmile Henry Baguette Baker - TemperatureAnonymouson Forum topicDo Nothing Bread by Yohan Ferrant
- Not too late DanAnonymouson Forum topicDo Nothing Bread by Yohan Ferrant
- Looking forward to observing
DanAyoon Forum topicDo Nothing Bread by Yohan Ferrant - I am making a dough by their
bearhunteron Forum topicemile henry cloche
- Have another one on the goAnonymouson Forum topicDo Nothing Bread by Yohan Ferrant
- Bagelpearlofeuon Forum topicBagel boiling appliance?
- ATCpearlofeuon Forum topichelp with chocolate chip cookies!
- Hello, I know it's been somepearlofeuon Forum topicCan you suggest what type of dough to make for my grandma's recipe?!
- Phyllopearlofeuon Forum topicHow would you make this dough?
- Still interested?pearlofeuon Forum topicDeep Fried Cookie Recipe: Possibly Austrian or Hungarian
- Thanks for both of you.I usedpearlofeuon Forum topicMy first bagel turned out hard, wondering why
- Wild YeastLadyButterMuffinon Forum topiccan the sour dough starter kept ok with the 5 min no knead artisan bread dough?
- cloche
jo_enon Forum topicNorwich Sourdough - cloche
jo_enon Forum topicemile henry cloche
- Yes its most disappointing as
yozzauseon Blog postBack at the college - I'm with you on the texture of durum breadElsie_iuon Blog post15% Toasted Popcorn Sourdough with 30% Durum
- First, what a gorgeous loaf.barryvabeachon Forum topicNorwich Sourdough
- Looks fantastic!Elsie_iuon Blog postHamelman 50-50 Whole Wheat Levain
- Couldn't agree more!Elsie_iuon Blog postThis week's baking: 10-30-18
- Blue Cheese om Fig and Walnut SD is a new classic
dabrownmanon Blog postThis week's baking: 10-30-18 - Pan de Muerto
hanseataon Forum topicLooking for a Pan de Muerto Recipe - baglesdmgon Forum topicMy first bagel turned out hard, wondering why
- Round 2 Successgreyhoundon Forum topicHelp! Sourdough shaping sadness! Details below:
- Very nice, Caryn!
dmsnyderon Blog postMultigrain loaf a la dmsnyder - @Caryn
dmsnyderon Blog postMulti-grain sourdough bread made with home-milled flours August 8, 2018
- First Runaquafunkon Forum topicRustic Bread
- I can’t say for sure, but he
DanAyoon Forum topicDo Nothing Bread by Yohan Ferrant
- Temperature as an ingredient7oakson Forum topicDo Nothing Bread by Yohan Ferrant
- This is as original a recipecharliezon Forum topicLooking for a Pan de Muerto Recipe
- 24 hr and I did nothing
DanAyoon Forum topicDo Nothing Bread by Yohan Ferrant
- If memory serves, 65°FDesigningWomanon Forum topicDo Nothing Bread by Yohan Ferrant
- Hydration & SaltAnonymouson Forum topicDo Nothing Bread by Yohan Ferrant
- Well that’s interestingsyroson Forum topicDo Nothing Bread by Yohan Ferrant
- Alan, I’m sure you could
DanAyoon Forum topicDo Nothing Bread by Yohan Ferrant
- I just made your formulacarynon Blog postMulti-grain sourdough bread made with home-milled flours August 8, 2018
- Dab, do you foresee any
DanAyoon Forum topicDo Nothing Bread by Yohan Ferrant
- Hi Dan,Thanks for this. I7oakson Forum topicDo Nothing Bread by Yohan Ferrant
- Other feedbackDesigningWomanon Forum topicDo Nothing Bread by Yohan Ferrant
- Very astute, Alan
DanAyoon Forum topicDo Nothing Bread by Yohan Ferrant
- Ferrant videos7oakson Forum topicDo Nothing Bread by Yohan Ferrant
- Danny- I'm sorry I didn'tmorb1leeon Forum topicBulk Grain Free Samples
- If the loaf was baked in a
yozzauseon Forum topicHelp with bread tearing
- All looking sooooo amazing!
not.a.crumb.lefton Blog postThis week's baking: 10-30-18