Recent Forum and Blog Comments
- Could not resist
joc1954on Blog postHoney Pear Gorgonzola Bread - I would have thoughtAnonymouson Forum topicWhat happened? Mixer vs Hand
- Got a link to that recipe?
Mini Ovenon Forum topicBBA French - Replygeriyanghon Forum topicThe perfect thin crust
- Ceci, will have to try these
MontBaybakeron Forum topicGinger cookies - There's this:suaveon Forum topicArtofex PH-0 bench mixer
- The recipe in Gayle Ortiz's
MontBaybakeron Forum topicKouign aman - sugar help needed!
- love the look of your boules
alfansoon Blog post1-2-3 Spelt Multigrain Loaves - My recent favorite
MontBaybakeron Forum topicWhat's your ideal pumpkin pie?
- Grain mill
MontBaybakeron Forum topicKA vs DLX - physical ease of use?
- No one?Rube Goldbergon Forum topicBBA French
- I agree with LechemRube Goldbergon Forum topicGood tasty loaf... Help needed please
- Thanks dabrownmanchockswahayon Blog postFor our new Grandson :)
- Assistant
MontBaybakeron Forum topicKA vs DLX - physical ease of use?
- I may be out of my league here...Baking Dadon Forum topicStarter Help
- Since I learned that the PH-0Anonymouson Forum topicArtofex PH-0 bench mixer
- If you are on Facebook, try this!
Danni3ll3on Forum topicQuadrupled the oil in my flatbread - Salvageable? - Those look super snackable! IKingLaurenceon Forum topicQuadrupled the oil in my flatbread - Salvageable?
- I'll have to get a photoKingLaurenceon Forum topicQuadrupled the oil in my flatbread - Salvageable?
- A shout out from Toronto..bread1965on Forum topicHello from the Fraser Valley, Canada!
- Hello! I've never been toKingLaurenceon Forum topicHello from the Fraser Valley, Canada!
- That's the plan! :)KingLaurenceon Forum topicHello from the Fraser Valley, Canada!
- That's very true! I guess oneKingLaurenceon Forum topicHello from the Fraser Valley, Canada!
- I like to think that if weKingLaurenceon Forum topicHello from the Fraser Valley, Canada!
- Everyone is so nice already!KingLaurenceon Forum topicHello from the Fraser Valley, Canada!
- That's true! I guess we'reKingLaurenceon Forum topicHello from the Fraser Valley, Canada!
- You know...Anonymouson Forum topicNew homemade equipment
- Facebook for pictures!
BXMurphyon Forum topicYW Success! Old sprouts OK? - Michael,The KD8000 is just
johnm0123on Forum topicHow do you weigh your dough? - They are a bit but nothing too noticeable!
Danni3ll3on Blog postProspector Buns with a Twist
- I have found a bit of a work around
Danni3ll3on Forum topicYW Success! Old sprouts OK?
- Algebra, schmalgebra
BXMurphyon Forum topicYW Success! Old sprouts OK?
- Hello from Halifax, on theMargogon Forum topicHello from the Fraser Valley, Canada!
- Bread, I was/am just like you!
Danni3ll3on Forum topicAdvice requested in heating water
- Yes indeed
pmccoolon Forum topicSlashing the top of a loaf with a wet dough - From what I understand,
Danni3ll3on Forum topicBaking straight from fridge and retard time
- Hello pmccool,Thank you forMargogon Forum topicSlashing the top of a loaf with a wet dough
- Slashing wasn't the problem
pmccoolon Forum topicSlashing the top of a loaf with a wet dough
- Those look great. That seems
Isand66on Blog postProspector Buns with a Twist - Another great looking bake
Isand66on Blog post1-2-3 Spelt Multigrain Loaves
- Beautiful bake! Love Kamut
Isand66on Blog postKamut Porridge Loaf
- Thank you, dabrownman! I'mRunnerfemmeon Blog postSeeded Sprouted Spelt Sourdough with Walnuts & Figs (AKA Alliteration Sourdough)
- Floyd does fine
BXMurphyon Forum topicYW Success! Old sprouts OK?
- Water Temperature - I use this calculator
RobynNZon Forum topicAdvice requested in heating water - Forgot the starter!
BXMurphyon Forum topicYW Success! Old sprouts OK?
- Dehydrator questionWendy Kon Blog postSprouting and Malting Primer
- Wonderful bread
joc1954on Blog postbeetroot bread 2
- As in most of life, perfection's over rated..bread1965on Forum topicAdvice requested in heating water
- Color/lack of spring is due
MichaelLilyon Forum topicBaking straight from fridge and retard time - I divide 20-30kg of dough per
MichaelLilyon Forum topicHow do you weigh your dough?