Recent Forum and Blog Comments
- QuestionMJ Sourdoughon Forum topic100% whole grain sourdough-what am I missing?
- Try FreshSTUinlouisaon Forum topicgarlic powder
- I like to put garlic
Mini Ovenon Forum topicgarlic powder - Tparkhreikon Forum topicTartine No. 3 - Ode2Bourdon - Questions
- Wonderful and intriguing...
a_warming_trendon Blog postPan de Horiadaki - Beautiful!
a_warming_trendon Blog postPAN MUEZ o Sformato di Pan di Mele
- "No harm no foul, but I'llBobcon Forum topicFound "the upper limit" of a Hobart N-50
- well here is all I know
tc4allon Forum topicBeginner problem with a diabetic friendly bread being wet - Hester - very kind words andAnonymouson Forum topicTartine No. 3 - Ode2Bourdon - Questions
- garlic powdergerbpon Forum topicgarlic powder
- Been a long time...PaddyLon Forum topicBeginner problem with a diabetic friendly bread being wet
- Oxidizing power of garlic
Bob S.on Forum topicgarlic powder - Autolyse theme
Detheron Forum topicHello from Lewes, England - The process sounds very clock-driven
pmccoolon Forum topic100% whole grain sourdough-what am I missing? - Thanks .....MattANNA GIORDANIon Blog postPAN MUEZ o Sformato di Pan di Mele
- Red Fifefmlyhntron Forum topicRed Fife Stout Sourdough
- Thanks, Hester.
David Esq.on Blog postTartine Country Rye with yeast. - Thanks .....Thanks!!!ANNA GIORDANIon Blog postPAN MUEZ o Sformato di Pan di Mele
- Even with the yeast!
David Esq.on Blog postTartine Country Rye with yeast.
- Thanks. Seeds are awesome.
David Esq.on Blog postTartine Country Rye with yeast.
- It was 50% white whole wheat and 50% KA AP flour
David Esq.on Blog postTartine Country Rye with yeast.
- Thanks, Paul!
dmsnyderon Blog postPan de Horiadaki - If it tastes as delightful as it appears,
pmccoolon Blog postPAN MUEZ o Sformato di Pan di Mele
- Thanks for the comments, dbm!
dmsnyderon Blog postPan de Horiadaki
- That looks and sounds wonderful, David
pmccoolon Blog postPan de Horiadaki
- Thanks, Ian!
dmsnyderon Blog postPan de Horiadaki
- - 30 C, + 30 CBisniloon Forum topicRed Fife Stout Sourdough
- Che sembrafotomat1on Blog postPAN MUEZ o Sformato di Pan di Mele
- Welcome Dan
Lotuson Forum topicHello from Lewes, England - understand
tc4allon Forum topicBeginner problem with a diabetic friendly bread being wet
- Loaf looks lovelyhreikon Forum topicTartine No. 3 - Ode2Bourdon - Questions
- I have never seen a recipe with so much VWG!
dabrownmanon Forum topicBeginner problem with a diabetic friendly bread being wet - With 25% whole wheat
dabrownmanon Blog postPan de Horiadaki
- Mini Oven - I've seen many ofAnonymouson Forum topicTartine No. 3 - Ode2Bourdon - Questions
- looks grand. No
dabrownmanon Forum topicReinhart's Poilane-style Miche from BBA
- Someone is hooked on baguettes all right!
dabrownmanon Blog postTips and Crusts - in blog format
- Today's bake
Lotuson Forum topicHello from London, United Kingdom
- Thanks for the kind words!
blackhatbakeron Blog postBaguettes de Tradition, Mixed Flour "Miche" (not really a miche), and Bagels - I also can only bake on
blackhatbakeron Blog postBaguettes de Tradition, Mixed Flour "Miche" (not really a miche), and Bagels
- It definitely was a lot of
blackhatbakeron Blog postBaguettes de Tradition, Mixed Flour "Miche" (not really a miche), and Bagels
- About the scoring, I think
blackhatbakeron Blog postBaguettes de Tradition, Mixed Flour "Miche" (not really a miche), and Bagels
- Thank you very much!!ANNA GIORDANIon Blog postPAN MUEZ o Sformato di Pan di Mele
- Maybe baking?ri_uson Forum topicTartine No. 3 - Ode2Bourdon - Questions
- Ahhh...
drogonon Forum topicDaily Bread - Magnificent! What a
Isand66on Blog postPAN MUEZ o Sformato di Pan di Mele - This looks like a wonderful
Isand66on Blog postPan de Horiadaki
- "I've been framed!"
alfansoon Blog postTips and Crusts - in blog format - .
SandSquidon Forum topicFound "the upper limit" of a Hobart N-50 - Hi BeaSharing is my pleasureiboron Forum topicThe Six Pointed Maze Bread Braid
- a good evaluation
Mini Ovenon Forum topicTartine No. 3 - Ode2Bourdon - Questions