Recent Forum and Blog Comments
- Sweet!kickiniton Forum topicGood books on starter/leavan management
- Road kill included?
Jon OBrienon Forum topicNY Times article today, "Bread is Broken" - In the USA, not the UK
Jon OBrienon Forum topicDidnt see these ingredients?
- Sorry for the stupid
penguinpantson Forum topicCrackers - Thanks for that info... I've
penguinpantson Forum topicGood books on starter/leavan management
- About Right
Wild-Yeaston Forum topicQuestion about ovenspring - it is just the stuff in enriched flour which is way
dabrownmanon Forum topicDidnt see these ingredients? - He he... neat.
Floydmon Forum topicBubble, bubble, toil and trouble ... - Thanks! Post some pictures of
penguinpantson Forum topicNewbie Baker from Chicago
- LAB;s are different in SD and yogurt
dabrownmanon Forum topicCan I teach an old starter new tricks?
- Not long ago you got me to go find the slow
dabrownmanon Forum topicNY Times article today, "Bread is Broken"
- Mice, I agree...embthon Forum topicDealing with bugs
- Now That's What I'm Talking About…...
BetsyMePoochoon Forum topicQuestion about ovenspring - #13?
Our Crumbon Forum topicNY Times article today, "Bread is Broken" - CiabattaMaverickon Forum topicNewbie Baker from Chicago
- re: A friend of minedobieon Forum topicNY Times article today, "Bread is Broken"
- Glad you liked the bread.
dabrownmanon Blog postBran Soaker Water Sprouted Multigrain Super Sour White Sourdough
- I think you mis understand. I was trying to explain
dabrownmanon Forum topicNY Times article today, "Bread is Broken"
- A plastic bag isn't going toMelesineon Forum topicDealing with bugs
- For storing wheat berries IMelesineon Forum topicDealing with bugs
- A friend of mine...
Reynardon Forum topicNY Times article today, "Bread is Broken" - gerhard, I agree with younugatonon Forum topicBest wood for a bench/table
- re: We are carnivoresdobieon Forum topicNY Times article today, "Bread is Broken"
- DetailsFordon Forum topicSimplifying complex recipes
- Mike AveryFordon Forum topicGood books on starter/leavan management
- Be SpecificFordon Forum topicCrackers
- Bread ScienceMichaelHon Forum topicGood books on starter/leavan management
- Thank you for your kind words
PalwithnoovenPon Blog postIlocos Empanada ~ Gluten Free, Wheat Free, Dairy Free - We are carnivores,gerhardon Forum topicNY Times article today, "Bread is Broken"
- Nothing wrong with your French.
Jon OBrienon Forum topicNY Times article today, "Bread is Broken"
- ( I cringe in horror when Igerhardon Forum topicBest wood for a bench/table
- Maple hands down!
Joyofglutenon Forum topicBest wood for a bench/table - Admiration and Opinionldpalmeron Blog postLast weekend's bake: Fig-Pecan Sourdough & San Francisco-style Sourdough breads
- There is no gas option withgerhardon Forum topicPizza Dough Ball Becomes TOO Slack
- nope
Mini Ovenon Forum topicwhat does 1 gram of dried yeats look like ? - be sure to keep the
Mini Ovenon Forum topicBaking in quantity
- Hi Mini Thanks for the link
yozzauseon Blog postupdate on rye sprouts - The bog-standard british bloomer ...
drogonon Forum topicHelp! - I agree and rinse
Mini Ovenon Blog postupdate on rye sprouts
- Room temp
KathyFon Forum topicHelp! - A book I have in bread saysMrsgrewon Forum topicHelp!
- I think room temp is about 18Mrsgrewon Forum topicHelp!
- Salt 7gYeast 7gWater 310Mrsgrewon Forum topicHelp!
- I haven't seen it, but I'll
Floydmon Forum topicWhat's with the popup ad videos
- re: I do have some non oildobieon Forum topicPizza Dough Ball Becomes TOO Slack
- re: Thanks for the commentdobieon Forum topicPizza Dough Ball Becomes TOO Slack
- Question about the amount of starterTwoCatson Blog postChasing Bagel Perfection: Reinhart's NY Style Bagels With Wild Sourdough
- Hi Mini I have had no
yozzauseon Blog postupdate on rye sprouts
- re: Dealing with bugsdobieon Forum topicDealing with bugs
- Thanks for the comment. Igerhardon Forum topicPizza Dough Ball Becomes TOO Slack