Recent Forum and Blog Comments
- For all I know, I would sayjcopeon Forum topicAge of starter for use in recipes...
- Yum!
KathyFon Blog postAncient World Meets New One in Seeded Sprouted Sourdough - Oven?
KathyFon Forum topicHelp!!
- it dependsbikeprofon Forum topicwrapping rye bread in a cloth?
- Mmmm...nmygardenon Blog postAncient World Meets New One in Seeded Sprouted Sourdough
- re: The following comments fromdobieon Forum topicLong lasting loaf
- Perhaps I should rephrase my
ccsdgon Forum topicLong lasting loaf - re: Measuringdobieon Forum topicMeasuring
- The following comments fromgerhardon Forum topicLong lasting loaf
- ccsdg I don't hate Wonder Breadgerhardon Forum topicLong lasting loaf
- "Wonder bread"
ccsdgon Forum topicLong lasting loaf
- I have the one barry mentions
Edo Breadon Forum topicProofer - After the have cooled I
Edo Breadon Forum topicwrapping rye bread in a cloth?
- cont.JeniLynon Forum topicHelp!!
- Long lasting @BreadDream
pmccoolon Forum topicLong lasting loaf - I'm not after a hard crustreedlawon Forum topicFlat whole wheat loaves
- Don't worry. Lucy types the bolg each week
dabrownmanon Blog postDouble Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration - I don't evny them, I had torgconneron Forum topicDutch oven: hot or cold
- I would use the back yard apples for sure and
dabrownmanon Blog postDouble Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration
- Nam.... 2 tours Navy Reserve 10 years total.
dabrownmanon Blog postMake Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones
- I over did the cilantro in naan one time by a wide
dabrownmanon Blog postMake Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones
- Poor Lucy!Wendy Kon Blog postDouble Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration
- Thanks for the YW Primer linkWendy Kon Blog postDouble Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration
- I think a few members havebarryvabeachon Forum topicProofer
- re: My DOsdobieon Forum topicDutch oven: hot or cold
- Nom
GSnydeon Blog postHoney Whole Wheat Challah Double Knot Rolls - We like this one a lt too!
dabrownmanon Blog postDouble Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration
- You are fine.rgconneron Forum topicMeasuring
- Yippee! 100% Whole grain!Wendy Kon Blog postDouble Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration
- Bad image but an idea of howbscruggs99on Forum topicFWSY pizza dough problem
- Oh myAnonymouson Blog postAncient World Meets New One in Seeded Sprouted Sourdough
- My DOsrgconneron Forum topicDutch oven: hot or cold
- Nice oneAnonymouson Forum topicFWSY pizza dough problem
- Ok, first one just came outbscruggs99on Forum topicFWSY pizza dough problem
- "regular" mixing vs. FF's
alfansoon Forum topicwhipping air into the dough - re: My takeaway is...dobieon Forum topicDutch oven: hot or cold
- Hint, hint ...
dmsnyderon Blog postHoney Whole Wheat Challah Double Knot Rolls - re: Ok so let me repeat what Idobieon Forum topicLong lasting loaf
- Ok so let me repeat what Igerhardon Forum topicLong lasting loaf
- Re: Are you a troll?dobieon Forum topicLong lasting loaf
- Great looking tortillas dab!!!
Skibumon Blog postMake Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones - re: Lucy is my German borndobieon Blog postMake Clour, or is it florn, Tortillas and Skip the Flour and Corn Ones
- Are you a troll?gerhardon Forum topicLong lasting loaf
- re: I doubt there is a big difference between fresh and frozendobieon Forum topicLong lasting loaf
- Thanks Karin!
Skibumon Blog postA blooming boule!
- Pumpernickel!
Jon OBrienon Forum topicLong lasting loaf - Each recipe is different.
dabrownmanon Forum topicAge of starter for use in recipes...
- I like rye butgerhardon Forum topicLong lasting loaf
- You don't give offence;
Jon OBrienon Forum topicLong lasting loaf
- Hmm...
drogonon Forum topicLong lasting loaf