Recent Forum and Blog Comments
- Looks good!
PalwithnoovenPon Blog postDouble-fermented porridge bread from Ru007 - Beautiful loaves!
PalwithnoovenPon Blog postOvernight Country Brown Variations
- Thanks for the reply. All ofseateaon Forum topicWheat gluten
- Strange, I never haveMaverickon Forum topicBombarded With 'Pop-Up' Ads
- Hey, Pal!
Yippeeon Blog post20161023 Live and Learn - Baguettes - Mixer Search
jimbtvon Forum topicPleased to meet you... - It's been awhile since I sawMaverickon Forum topic80% Hydration Pain au Levain
- Yippee! You're back!
PalwithnoovenPon Blog post20161023 Live and Learn - Baguettes
- Working SurfaceSteveBon Forum topic80% Hydration Pain au Levain
- Thanks Leslie :)
Ru007on Blog postPolenta porridge loaf with pecans - Its all about the pecans :)
Ru007on Blog postPolenta porridge loaf with pecans
- Caputo Flour in the UKFabrizioon Forum topicImported Type 00 Pizza Flour - Pivetti vs. Caputo
- Not sure ...
drogonon Forum topic10 loaves! Crazy! - From IndonesiaJean Paulon Forum topicHi, i m from Indonesia
- Hi Jean,Great to hear frombubbleon Forum topicHi, i m from Indonesia
- Hi Jean,Great to hear frombubbleon Forum topicHi, i m from Indonesia
- micro bakeryCarolinaon Forum topic10 loaves! Crazy!
- mmmmm..... sounds lovely Ru
leslierufon Blog postPolenta porridge loaf with pecans - Hahaha.Vbakeon Blog post40% overnight whole wheat bread
- Thank you, Alan and DBM!
Yippeeon Blog post20161023 Live and Learn - Baguettes
- What little they know...
Mini Ovenon Forum topicTonight - First Loaf With Rye Starter - Those baguettes a fine ti say the least. Now I have
dabrownmanon Blog post20161023 Live and Learn - Baguettes - Wow Sprouted Amaranth and Bulgar variations of
dabrownmanon Blog postOvernight Country Brown Variations
- I have never followed the method to the letterAnonymouson Forum topicHave my yeast gone to sleep?
- It looks like it all went well enough to end up with
dabrownmanon Forum topicTonight - First Loaf With Rye Starter
- This double fermented porridge bread came out
dabrownmanon Blog postDouble-fermented porridge bread from Ru007
- Looks great!
leslierufon Forum topicTonight - First Loaf With Rye Starter
- cornmeal
jimton Forum topiclooking for the right SD deli rye - Thank you Stu!
jimton Forum topiclooking for the right SD deli rye
- Berlin cobbler boysKatnathon Forum topicFeedback on The Rye Baker
- "If I have to explain, you'll never understand"
alfansoon Forum topicTonight - First Loaf With Rye Starter - Beautiful batard!
alfansoon Forum topic80% Hydration Pain au Levain
- In the book he is verysuaveon Forum topicBouchon bakery recipe instructions. are they right?
- I get more pleasure out of TFL
alfansoon Forum topicBombarded With 'Pop-Up' Ads
- They look absolutely great
alfansoon Blog post20161023 Live and Learn - Baguettes
- Asian Pao flourTx Timon Forum topicChinese Steamed Buns (Man-Tou)
- 72°F will slow a starter a week
Mini Ovenon Forum topicHave my yeast gone to sleep?
- Impressive!Eudoxuson Forum topicTonight - First Loaf With Rye Starter
- ThanksEudoxuson Forum topicBombarded With 'Pop-Up' Ads
- Send him a messageclazar123on Forum topicThe rye baker question on rye flour differences
- Run a malware program
Mini Ovenon Forum topicBombarded With 'Pop-Up' Ads
- Interesting spelling ofMaverickon Forum topicA Challenge For Everyone On TFL
- thank you!
chapstickon Blog postExperimenting with sour-ness - Thank you!!
chapstickon Blog postExperimenting with sour-ness
- 2 year old post, but alwaysMaverickon Forum topicDonut glaze woes.. please help! Thank you.
- melting chocolate glazetjmx0512on Forum topicDonut glaze woes.. please help! Thank you.
- If it bugs youMaverickon Forum topicBombarded With 'Pop-Up' Ads
- Me3hreikon Forum topicBombarded With 'Pop-Up' Ads
- Sounds good to me but you could do all whole
dabrownmanon Forum topicThe rye baker question on rye flour differences
- Me too!
dabrownmanon Forum topicBombarded With 'Pop-Up' Ads