Recent Forum and Blog Comments
- Yum...embthon Forum topicWhat to do with leftover croissant dough?
- Wish I could see it!
dabrownmanon Blog postVermont SD (Cold Retard) - I prefer my buns just like
dabrownmanon Forum topictoo airy?
- Cherry for me, please!nmygardenon Forum topicWhat to do with leftover croissant dough?
- Damn those look too goodAnonymouson Forum topicWhat to do with leftover croissant dough?
- Just been and checked my...
RoundhayBakeron Forum topicCroissant Dough RESISTING - The flour I am using now iskitchen_monkeyon Forum topicCroissant Dough RESISTING
- As usual
FrugalBakeron Blog postVermont SD (Cold Retard) - The soft white wheat will
Isand66on Forum topicFresh ground whole wheat biscuit recipe wanted. - Sorry about that..it is
Isand66on Forum topicFresh ground whole wheat biscuit recipe wanted.
- Scraping the barrel here, but how about the...
RoundhayBakeron Forum topicCroissant Dough RESISTING
- What a lovely breadAnonymouson Blog postVermont SD (Cold Retard)
- The plastic sheets stick tokitchen_monkeyon Forum topicCroissant Dough RESISTING
- Thanks for the complement. Mykitchen_monkeyon Forum topicCroissant Dough RESISTING
- They look great.
RoundhayBakeron Forum topicCroissant Dough RESISTING
- A pastry brush - a big one - is your friend
RoundhayBakeron Forum topicCroissant Dough RESISTING
- Wow! Love these Italian Baguettes
CAphylon Blog postSourdough Italian Baguettes - FINALLY!!!!!! Well the shapekitchen_monkeyon Forum topicCroissant Dough RESISTING
- Bookmarked!
KathyFon Forum topicNew to sourdough - Poison @ Derek
dmsnyderon Blog postMy Second WFO bake: application of lessons learned. - Thanks again, Derek!
dmsnyderon Blog postMy Second WFO bake: application of lessons learned.
- Make sure the garden sprayer
yozzauseon Blog postMy Second WFO bake: application of lessons learned. - For a mixed bake just load
yozzauseon Blog postMy Second WFO bake: application of lessons learned.
- LOL!!! moose ribs . . .
Skibumon Blog postYeast water finally and YW pulla!!! - I make them often about every way possible
dabrownmanon Forum topicNew to sourdough
- Beautimous!
dabrownmanon Blog postcranberry orange brioche rolls
- I agree with Rich you shouldbarryvabeachon Forum topicShould I ditch my Hobart N50 for an Ankarsrum?
- If you have a mill you can grind and sift your own
dabrownmanon Forum topicCan I blend white rye and whole rye to get medium rye?
- I like this recipe a lot but would
dabrownmanon Forum topicIdea for healthy bread with rye and spelt
- Way to go with the pix!
dabrownmanon Forum topicwet sourdoughs = fabulous texture and taste!!
- What about those
dabrownmanon Blog postYeast water finally and YW pulla!!!
- Thanks dab!
Skibumon Blog postYeast water finally and YW pulla!!!
- "around here" meaning locallyamber108on Forum topicwet sourdoughs = fabulous texture and taste!!
- (No subject)amber108on Forum topicwet sourdoughs = fabulous texture and taste!!
- Wet Sourdoughs of
dabrownmanon Forum topicwet sourdoughs = fabulous texture and taste!!
- Love this one.
dabrownmanon Blog postYeast water finally and YW pulla!!!
- (No subject)amber108on Forum topicwet sourdoughs = fabulous texture and taste!!
- Can anyone tell me why myamber108on Forum topicwet sourdoughs = fabulous texture and taste!!
- my rye-spelt sourdough loafHeyloon Forum topicIdea for healthy bread with rye and spelt
- No, you can't
hanseataon Forum topicCan I blend white rye and whole rye to get medium rye? - No mistake!
hanseataon Forum topicShould I ditch my Hobart N50 for an Ankarsrum?
- Wonderful, thanks for feedback
leslierufon Forum topicCan I use this Enamelled roasting dish at high temperature - Beautiful loaves!
Skibumon Blog postSix Months of Sourdough!
- Thanks Mini, youhreikon Forum topicNon-diastatic syrup to powder conversion
- I would only be concerned
Mini Ovenon Forum topicNon-diastatic syrup to powder conversion - Thank you for sharing!
WendySusanon Forum topicPain Au Levain ! - My favorite 3 grain whole wheat is 78%
AlanGon Forum topicWhole Wheat Hydration - Honestly
WendySusanon Forum topicCan I blend white rye and whole rye to get medium rye?
- Are you looking for
dabrownmanon Forum topicIdea for healthy bread with rye and spelt
- I like 75% hydration for whole wheatAnonymouson Forum topicWhole Wheat Hydration