Recent Forum and Blog Comments
- Hmmmm, I could rise to this
Reynardon Forum topicThe ultimate loaf - A novel approach: wholegrainalice.comcheekygeekon Forum topicWhole grain cracker recipe wanted
- Nice work
FrugalBakeron Forum topicToday's bake - That was cornynannycoolon Forum topicThe ultimate loaf
- what aAnonymouson Forum topicThe ultimate loaf
- LOL!
Reynardon Forum topicThe ultimate loaf
- Thanks everyone. That was funnannycoolon Forum topicThe ultimate loaf
- And I've had doughs get tyred
Reynardon Forum topicThe ultimate loaf
- Hello JanetThanks for the
Joyofglutenon Blog postA wee burst of summer - It's great to hear that
Joyofglutenon Blog postA wee burst of summer
- You are right it doesn't butnannycoolon Forum topicThe ultimate loaf
- thank's Ian
Joyofglutenon Blog postA wee burst of summer
- that might be better sunk
Mini Ovenon Forum topicThe ultimate loaf - anything is possible
Mini Ovenon Forum topicHow do you name a bread after a place?
- Grazie amico mio....ANNA GIORDANIon Blog postPane con impasto a caldo......
- Sei comprensivo...ANNA GIORDANIon Blog postPane con impasto a caldo......
- Magnfico.....ANNA GIORDANIon Blog postReally Dark Old School Sprouted Pumpernickel – In memory of Barbra
- hehe do hope it doesn't sinknannycoolon Forum topicThe ultimate loaf
- LOL. Very Good!Anonymouson Forum topicThe ultimate loaf
- I just thought it might givenannycoolon Forum topicThe ultimate loaf
- Quote...Anonymouson Forum topicThe ultimate loaf
- Think you are right. But,nannycoolon Forum topicThe ultimate loaf
- Photo is a bit smallAnonymouson Forum topicno oven spring with 15%whole wheat
- I'm no expertAnonymouson Forum topicStarters with fruit fermentation vs just flour starters
- If you want to try water roux
Mini Ovenon Forum topicno oven spring with 15%whole wheat
- OK thanksArjonon Forum topicStarters with fruit fermentation vs just flour starters
- Everything is relative to the flour
Ovenbirdon Forum topicUnderstanding Peter Reinhart’s Baker’s Percentage formulas for bread. - That is what it looks like and
dabrownmanon Blog postYASSB, take 2: "Yes, Virginia, You Can Overknead by Hand" - Sounds like enriched
dabrownmanon Forum topicThe ultimate loaf
- Che bella sguardo pagnotta di pane Anna.
dabrownmanon Blog postPane con impasto a caldo......
- Ok I got done incorporatingMr Meowskion Forum topicno oven spring with 15%whole wheat
- Thanks! I'm gonna give it a try.
Cher504on Blog postSweetie Pie and latest Raisin Pump effort - It's a 1,2,3 sourdough recipe
Mini Ovenon Forum topicno oven spring with 15%whole wheat
- Cara Anna, capisco come si
Edo Breadon Blog postPane con impasto a caldo...... - Mine were 90% durum atta, 10% bread flour
pmccoolon Blog postDurum 00 Sourdough - You can use YW to make a SD starter
dabrownmanon Forum topicStarters with fruit fermentation vs just flour starters
- (Or, y'know...)
eleutheroson Blog postYASSB, take 2: "Yes, Virginia, You Can Overknead by Hand" - Kind of, but not exactly...
eleutheroson Blog postYASSB, take 2: "Yes, Virginia, You Can Overknead by Hand"
- Thank you!thaliablogson Blog postBaguettes round two
- The first 3 ferdings are
dabrownmanon Blog postSweetie Pie and latest Raisin Pump effort
- I thinkfotomat1on Forum topicGetting the most out of a Vulcan commercial oven
- Looking good, thalia!
dmsnyderon Blog postBaguettes round two - SD starter using yeast water?Arjonon Forum topicStarters with fruit fermentation vs just flour starters
- You could try http://www
Apple Bettyon Forum topicfixing an ove glove/oven mitts. - AhaAnonymouson Forum topicno oven spring with 15%whole wheat
- That looks really good!
KathyFon Blog postYASSB, take 2: "Yes, Virginia, You Can Overknead by Hand" - Ohhh, now I got you. Sorry IMr Meowskion Forum topicno oven spring with 15%whole wheat
- This is just my own preferenceAnonymouson Forum topicno oven spring with 15%whole wheat
- Thanks for the break down ofMr Meowskion Forum topicno oven spring with 15%whole wheat
- What I mean is....Anonymouson Forum topicno oven spring with 15%whole wheat