Recent Forum and Blog Comments
- Jaywillie, on mine , thebarryvabeachon Forum topicKA vs DLX - physical ease of use?
- My two centsjaywillieon Forum topicKA vs DLX - physical ease of use?
- I'm a whole spelt fan, alsosemolina_manon Forum topicFirst time using spelt flour
- Thanks so much
Elaginson Forum topicLatest on The Rye Baker blog: Auerman Borodinsky - Tom Cat's semolina Filonesemolina_manon Forum topicWhy is it always 500° F?
- If I may - a few comments.1.suaveon Forum topicLatest on The Rye Baker blog: Auerman Borodinsky
- Recipe is the guide
BXMurphyon Forum topicWhy is it always 500° F? - I surmise...
MichaelLilyon Forum topicWhy is it always 500° F? - Although it's possible
MichaelLilyon Forum topicPractice Dough
- Recipe
Sitopoioson Blog post"Chnurzel" bread. Swiss, Richemont. - If I remember right, mine was 100% whole spelt
dabrownmanon Forum topicFirst time using spelt flour - I had a spelt loaf explode in the fridge while proofing
dabrownmanon Forum topicFirst time using spelt flour
- Pumpernickel is low and slow with some taking
dabrownmanon Forum topicWhy is it always 500° F?
- I like the Baglach tag for these. Bagels are kind of
dabrownmanon Blog postLucy’s Fruit Stupid - Nutella, Peach, Plum and Plantain Pizza and No Fruit Bagels
- Fair enough..bread1965on Forum topicPractice Dough
- Shaping not the problem
BXMurphyon Forum topicPractice Dough
- Here is the result!
joc1954on Blog postbeetroot bread 2 - That is a good idea..bread1965on Forum topicPractice Dough
- Thanks everyone!
tafkason Forum topicHello from New Jersey - Terrific loaves!
joc1954on Blog postSourdough French Loaf
- Caraway (Tmin) is used extensively
Elaginson Forum topicLatest on The Rye Baker blog: Auerman Borodinsky
- First - find a recipe that you like...
alfansoon Forum topicPractice Dough - Wow.. not that looks good!bread1965on Blog post"Chnurzel" bread. Swiss, Richemont.
- Smokey bread?bread1965on Forum topicbaking on a ceramic smoker type cooker
- Welcome!
Danni3ll3on Forum topicHello from New Jersey - Wow! Holy oven spring!
Danni3ll3on Blog postSourdough French Loaf
- Steam in a ceramic cooker...Wartfaceon Forum topicbaking on a ceramic smoker type cooker
- Yeah, and she does some pretty darn good stuff too!
alfansoon Forum topicHello from New Jersey
- Welcome to TFL!
Ru007on Forum topicHello from New Jersey - Oh my!
Ru007on Forum topicMe? Obsessed? Surely not! (???)
- I'm going to use the rest in
74dayson Forum topicFirst time using spelt flour - It is a great loaf for
74dayson Forum topicFirst time using spelt flour
- Thank you so much! I'm only
74dayson Forum topicFirst time using spelt flour
- Perhaps I didn't spend long
74dayson Forum topicFirst time using spelt flour
- Thank you! It tastes just
74dayson Forum topicFirst time using spelt flour
- Pamela'sMeganpon Blog postGluten-free Sourdough Bread
- Looks great!
Truth Serumon Blog post1-2-3 Spelt Multigrain Loaves - Caraway vs. coriander
pmccoolon Forum topicLatest on The Rye Baker blog: Auerman Borodinsky - LAB are affected the same way as yeast when it
dabrownmanon Forum topicBaking straight from fridge and retard time
- A friendly FYI about postings
alfansoon Forum topicHobart C100 Bowl/Splash Guard?
- Hi oo7wazzy
Ru007on Forum topicThe Float Test
- Roll-up bagel!!Wendy Kon Blog postLucy’s Fruit Stupid - Nutella, Peach, Plum and Plantain Pizza and No Fruit Bagels
- That is the way to get flavor out of commercial
dabrownmanon Forum topicHello from a bread newbie in Scotland!
- Spelt...
drogonon Forum topicFirst time using spelt flour - It seems most of the dry milk powder you will
dabrownmanon Forum topicConvert dry milk to milk recipe
- Woodlea Stables...
drogonon Forum topicHello from a bread newbie in Scotland!
- Slow yeasted...
drogonon Forum topicHello from a bread newbie in Scotland!
- Looks greatsemolina_manon Forum topicFirst time using spelt flour
- Welcome from Arizona ! I wait for bread stuff to go on
dabrownmanon Forum topicHello from a bread newbie in Scotland!
- great
webaldoon Forum topicLatest on The Rye Baker blog: Auerman Borodinsky