Recent Forum and Blog Comments
- Clue in the photoAnonymouson Forum topicWhat is Better for Bread Flour?
- Love the KOGA levain. I rarely put ginger and
dabrownmanon Blog postPlaying with flavour - add-ins - I have no typing skill at all... so Lucy usually
dabrownmanon Blog postTartine Baguettes, alfanso-style
- Thanks Ford, I'm sureoskar270on Forum topicWhat is Better for Bread Flour?
- These are fine looking on the outside and fairly
dabrownmanon Blog postTartine Baguettes, alfanso-style
- It is people that have to go next.
dabrownmanon Forum topicThe environmental impact of bread?
- First it was cattleold bakeron Forum topicThe environmental impact of bread?
- Steamshmeonon Blog postTartine Baguettes, alfanso-style
- Update on oven lightold bakeron Forum topicOven Light - Can't see inside
- GuessFordon Forum topicWhat is Better for Bread Flour?
- concurtom scotton Forum topicThe environmental impact of bread?
- Inside the Jewish Bakery has a
dabrownmanon Forum topicYeast-raised hamentashen recipe?
- Thank you everyone
IgorLon Forum topicLooking for some direction please - Dishwasher
givemethedoughon Forum topicHobart N50 restoration experience - "It depends" is a pretty common answerArjonon Forum topicLooking for some direction please
- Partial bake?
Lazy Loaferon Forum topicBabka in advance? Need advice. - Pictures would help
Trevor J Wilsonon Forum topicRustic Loaf Too Soft - I wonder what thegerhardon Forum topicThe environmental impact of bread?
- Parts advice?woodnuton Forum topicIt's all about a KitchenAid model G
- Sorry for being crypticAnonymouson Forum topicLooking for some direction please
- Not sure what you meant Lechem
IgorLon Forum topicLooking for some direction please
- Dishwasher?Limezyon Forum topicHobart N50 restoration experience
- Thanku for bringing this up!Vtg79on Forum topicRustic Loaf Too Soft
- Thank you
Weizenbroton Forum topicYeast-raised hamentashen recipe? - Here is one
FloridaSharkon Forum topicYeast-raised hamentashen recipe? - This is avbery tasty bread and the other food has
dabrownmanon Blog post11 Sprouted Grain Sourdough with Dried Cherries, Pecans and Pepitas
- Some people just grond them onto gruel without
dabrownmanon Blog post11 Sprouted Grain Sourdough with Dried Cherries, Pecans and Pepitas
- Again ;-)
rudirednoseon Blog postWalnut and Raisin Levain - Flour for Bannetons, Couches, etc.doscoon Forum topicLooking for some direction please
- Thank you
Breadhe4don Blog postLooking for a small commercial electric grain mill - Could it be a type of Laffa bread?Anonymouson Forum topicLooking to replicate a very specific type of Lebanese flatbread and I can't even get close. Advice please?
- My absolute favouriteAnonymouson Forum topicYeast-raised hamentashen recipe?
- Have you searched for Khubz?
Danni3ll3on Forum topicLooking to replicate a very specific type of Lebanese flatbread and I can't even get close. Advice please? - That's the colour I wantAnonymouson Blog postTartine Baguettes, alfanso-style
- Well done!
JeffRoon Forum topicLooking for some direction please - Well done!
JeffRoon Forum topicLooking for some direction please
- I can't advise on 36-hr retardation, but...
Weizenbroton Forum topicBabka in advance? Need advice.
- Thx
rudirednoseon Blog postWalnut and Raisin Levain
- I'll direct youAnonymouson Forum topicLooking for some direction please
- Can't help either...
drogonon Forum topicI am looking for a baker - Great to see yiu Baking and
Isand66on Blog postBarley, Walnut and Cranberry Loaf - thank you:)
Dianne1on Forum topicI am looking for a baker - Thanks Yippee. So nice to
Isand66on Blog postDouble Pecan Bread with Cranberries
- Sorry I can't help youAnonymouson Forum topicI am looking for a baker
- wow!
Ru007on Forum topicNow what? A Newbie's problem. - Top to bottomExtra sharpXRangerDon Forum topicNow what? A Newbie's problem.
- Third time's the charmXRangerDon Forum topicNow what? A Newbie's problem.
- Here is the recipeAnonymouson Forum topicNow what? A Newbie's problem.
- YesAnonymouson Forum topicFinally i've learned how to score high hydration dough
- I should take heed of my own adviceAnonymouson Forum topicFinally i've learned how to score high hydration dough