Recent Forum and Blog Comments
- Wow!
WanyeKeston Blog postViennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze - Biltong powder
JonJon Blog postViennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze - Both!
WanyeKeston Blog postViennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze
- Displaced
ll433on Blog postViennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze - Interesting, Lin
WanyeKeston Blog postViennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze
- What's in a name?
ll433on Blog postViennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze
- Sounds interesting, Jon
WanyeKeston Blog postViennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze
- Spicing is simpler for biltong
JonJon Blog postViennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze
- Care to share some more details of the recipe?
JonJon Blog postMy Gluten Free Sourdough Bread for Every Occasion
- yeah...
WanyeKeston Blog postMy Gluten Free Sourdough Bread for Every Occasion
- Yeah, no. Cumin was not really known or used in Poland.
Breadzikon Blog postCumin Rye - Chleb Sandomierski (Poland) - I meant to reply to this post
Breadzikon Forum topicHelp with getting information about Ardent Mills Dark Rye flour
- The Ardent Mills dark rye is different than any whole grain rye
Breadzikon Forum topicHelp with getting information about Ardent Mills Dark Rye flour
- Bay State Milling R2500
alcophileon Forum topicHelp with getting information about Ardent Mills Dark Rye flour - And are we going to get to see it?
Moe Con Blog postMy Gluten Free Sourdough Bread for Every Occasion - Thanks Jon
WanyeKeston Blog postViennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze
- Thank you Mariana! Nice picture!
Breadzikon Forum topicHelp with getting information about Ardent Mills Dark Rye flour
- I'll contact Baker's Authority.
Breadzikon Forum topicHelp with getting information about Ardent Mills Dark Rye flour
- Info on the Baker's Authority page may be misleading.
Breadzikon Forum topicHelp with getting information about Ardent Mills Dark Rye flour
- Thanks. JonJ.
The Roadside Pie Kingon Blog postLocking in the Grandma Sicilian pizza - Delicious looking and lovely crumb
JonJon Blog postLocking in the Grandma Sicilian pizza
- Another interesting and fascinating bake
JonJon Blog postViennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze
- Any rice flour
JonJon Forum topicHigh hydration focaccia is sticking to parchment paper
- The finished product
The Roadside Pie Kingon Blog postLocking in the Grandma Sicilian pizza
- Gord, I'm just seeing your…
Benitoon Forum topicGiorilli Panettone - my first sourdough panettone - Thanks Rob
CalBeachBakeron Blog postCumin Rye - Chleb Sandomierski (Poland) - wow, Tony: this is the first…
squattercityon Blog postCumin Rye - Chleb Sandomierski (Poland) - thanks, Rob!
WanyeKeston Blog postViennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze
- Amazing, Jay. To me, you've…
squattercityon Blog postViennoiserie trial #4: cheddar and dendeng (Indonesian style jerky) bicolor croissants with savory glaze
- ITJB
Moe Con Blog postVienna Bread
- San Francisco
WatertownNewbieon Forum topic'bakery tourism' - thanks Jon
WanyeKeston Forum topicHigh hydration focaccia is sticking to parchment paper
- Good evening, Doctor.
The Roadside Pie Kingon Forum topicHigh hydration focaccia is sticking to parchment paper
- Nice, Moe!
The Roadside Pie Kingon Blog postVienna Bread
- Making panettone is…
Benitoon Blog postCandied Lemon Tart Cherry Sourdough Panettone (Giorilli) and Panettini
- There is a reason why…sparkfanon Forum topicPanettone: an emotional rollercoaster
- Making panettone is always a…sparkfanon Blog postCandied Lemon Tart Cherry Sourdough Panettone (Giorilli) and Panettini
- Thanks Don!
trailrunneron Blog postSourdough Hot Cross Buns - That's what going to far…
Davey1on Blog postWhole Wheat Sourdough attempt #1 - Any TFL itineraries?ReneRon Forum topic'bakery tourism'
- Nice scoring!
loydbon Blog postHow am I doing? - Yes
WanyeKeston Blog postViennoiserie trial #3-2: Some fixes to my black rice bicolor Pain Suisse
- I feel you
squattercityon Blog postViennoiserie trial #3-2: Some fixes to my black rice bicolor Pain Suisse
- A great baker
MTloafon Blog postSourdough Hot Cross Buns - Old starter?
JonJon Blog postWhole Wheat Sourdough attempt #1
- I’m not sure if you’re using…
Benitoon Blog postSourdough Hot Cross Buns
- Good luck
trailrunneron Blog postWhole Wheat Sourdough attempt #1
- Hello,Higher RPM (200 RPM):…josephabernon Forum topicDough oxidation
- Used Dutch oven with lidfairycakes309on Blog postWhole Wheat Sourdough attempt #1
- Used ripe starterfairycakes309on Blog postWhole Wheat Sourdough attempt #1