Recent Forum and Blog Comments
- nah , its not sweet at all .
restless bakeron Forum topicRoggen flour - rye flour - Love reading your postsdevaon Blog postSpelt, Rye, Einkorn & Organic AP
- Sounds like the steam pan
Mini Ovenon Forum topicSlashing technique for sourdough batards and baguettes - Oooo, that could be some fun
Mini Ovenon Forum topicRoggen flour - rye flour
- Broken link fixedMIchael_Oon Blog postCinnamon Roll Making, the music video!
- Just saw it.
Mini Ovenon Forum topicChallenge done!
- Vent in Oven
jimbtvon Forum topicWhat function does accent have in professional oven - Mini you are too nice!
joc1954on Forum topicBread leavened with three and half day old starter - A lovely introduction.
Mini Ovenon Forum topicHi there
- Wow, Joze!
Mini Ovenon Forum topicBread leavened with three and half day old starter
- The pillsbury bread flour and
LydiaPageon Blog post...dat dough doe - Lesson Three - Haha thank you! It's true -
LydiaPageon Blog post...it's getting hot in here - Lesson Four
- Thank you! Couldn't agree
LydiaPageon Blog post...it's getting hot in here - Lesson Four
- Can be a method or
Mini Ovenon Forum topicEclipse Bread Challenge
- See my post about the results
joc1954on Forum topicChallenge done!
- How to adjust for warmer room temperature?
Ogi the Yogion Blog post100% Rye Sourdough - Never heard of the Maxima, So
DanAyoon Forum topicInformation on Ankarsrum Mixers - Cool... I'm all in.Wartfaceon Forum topicEclipse Bread Challenge
- I used to do that.
Masonon Forum topicSlashing technique for sourdough batards and baguettes - Wartfaceon Forum topicSlashing technique for sourdough batards and baguettes
- Steam... easy peasyWartfaceon Forum topicSlashing technique for sourdough batards and baguettes
- TnxJoLuon Forum topicHi there
- Ankarsrum or Maxima 5 literJoLuon Forum topicInformation on Ankarsrum Mixers
- If that's anything to go byElsasquerinoon Forum topicHi there
- Degassed and under final proofed... IMHOWartfaceon Forum topicCiabatta dense crumb. Why??
- Expect more from professionalsenchanton Forum topicDrawing a line.. of bread, choice and honesty..
- Thanks for your input...Wartfaceon Forum topicChef Jacob Burton, StellaCulinary.com
- Lechem is bang onElsasquerinoon Forum topicTartine Rising Issues
- Domain expiredenchanton Forum topicChef Jacob Burton, StellaCulinary.com
- Thanks JozeElsasquerinoon Blog postHamelman's 5 grain with rye sour
- helloflormonton Forum topicRondo sheeter - how to clean rollers?
- I imagine you've been makinglesbruon Forum topicUneven oven spring
- The linkAnonymouson Blog postCinnamon Roll Making, the music video!
- No. You are not a "bread snob"
dmsnyderon Forum topicDrawing a line.. of bread, choice and honesty.. - Interesting flourclazar123on Forum topicMedieval Peasant Bread
- Rondo STM503 Sheeter and Scraper BladesJS Wildon Forum topicRondo sheeter - how to clean rollers?
- Thank you ClazarAnonymouson Forum topicMedieval Peasant Bread
- Variety is goodBread Buddyon Forum topicDrawing a line.. of bread, choice and honesty..
- The ambient termerature is
algebreadon Forum topicUneven oven spring - Eclipse Bread Challenge
jimbtvon Forum topicEclipse Bread Challenge
- I am not an expert baker butlesbruon Forum topicUneven oven spring
- A tiny step towards Gluten freeclazar123on Forum topicMedieval Peasant Bread
- Oh my!Anonymouson Blog postJuly 28, planned bake #1: 65% Whole Grain Porridge Bread
- HL6 weightPlan2buildon Forum topicHobart HL6 on ebay
- Interesting challengeAnonymouson Forum topicEclipse Bread Challenge
- Perhaps the issue isAnonymouson Forum topicTartine Rising Issues
- I'm late to the game when it comes toAnonymouson Forum topicMedieval Peasant Bread
- It did turn out very tastefulAnonymouson Forum topicChallenge done!
- Hi IceDemeter.Youre totally
mutantspaceon Forum topicusing sourdough and commercial yeast in one bread - A far cry from when I first startedAnonymouson Forum topicChallenge done!