Recent Forum and Blog Comments
- What's the ratio of...Anonymouson Forum topicNon-wheat sourdough breads
- That 10% line
Our Crumbon Blog post50% White Wheat + Einkorn - I'll bet
Mini Ovenon Blog postWalnut Ciabatta - Pizza pizzadoscoon Forum topicUsing parchment paper for pizza
- I'm thinking
dabrownmanon Blog postSourdough Pink Valentine Hamburger Buns - I don't think he's making
Kitchen Barbarianon Forum topicLarge Proofing Box from a Broken Fridge or Freezer? - Oh PastaAnonymouson Blog post50% White Wheat + Einkorn
- Just butter
BobSon Blog postWalnut Ciabatta - Pizza lessoncarynon Forum topicUsing parchment paper for pizza
- It should be trademarked
BobSon Blog postWalnut Ciabatta
- Pizza pizzafotomat1on Forum topicUsing parchment paper for pizza
- Very nice!Jane Doughon Forum topicUsing parchment paper for pizza
- Errata :)
greenbrielon Blog postSecond Baguette Bake, Second Post! - Oh, you :)
greenbrielon Blog postSecond Baguette Bake, Second Post!
- freezing..
drogonon Forum topicNewbie baker question on Freezing Fresh dough? - Love portion # 9
Mini Ovenon Blog postSourdough Pink Valentine Hamburger Buns
- Eye Candy!
Mini Ovenon Blog postWalnut Ciabatta
- Sweetex
msneuropilon Forum topicPrimex, Sweetex, shortening? - What a lovely crumbAnonymouson Blog postWalnut Ciabatta
- Nice!Anonymouson Forum topicWhat should I do..
- Yes I do flour the surface ofowen1989on Forum topicNewbie baker..my soft rolls have a doughy aftertaste?
- will start experimenting
leslierufon Forum topicInternal temperature of cakes - Fantastic loaves! The crust
a_warming_trendon Blog postSecond Baguette Bake, Second Post! - puffing the pita
jo_enon Blog postPR's Whole wheat Pita bread - Handsome baguettes!
dmsnyderon Blog postSecond Baguette Bake, Second Post! - Buona sera….embthon Forum topicCiao from Italia
- Pizza success!carynon Forum topicUsing parchment paper for pizza
- Thanks EP!
greenbrielon Blog postSecond Baguette Bake, Second Post!
- Forgot to mention...
Our Crumbon Blog post50% White Wheat + Einkorn
- They look fantastic inside and out.
dabrownmanon Blog postSecond Baguette Bake, Second Post!
- Super
ElPanaderoon Blog postSecond Baguette Bake, Second Post! - Yes, save some to avoid
Mini Ovenon Forum topicWhat should I do..
- Interesting idea
Brokeback Cowboyon Forum topicInternal temperature of cakes - The old world baking of Pierre Herme
Brokeback Cowboyon Blog postAlsatian Pain D' Epice
- Thank you DBM!
Brokeback Cowboyon Blog postAlsatian Pain D' Epice
- It's a great party cake
Brokeback Cowboyon Blog postAlsatian Pain D' Epice
- PerfectGAPOMAon Blog postAlsatian Pain D' Epice
- Measure for measure
Brokeback Cowboyon Blog postAlsatian Pain D' Epice
- oh oh..
kimlisimplyon Forum topicWhat should I do.. - *waves at ...
kimlisimplyon Forum topicWhat should I do..
- Wow! Thirty grams of spices!
pmccoolon Blog postAlsatian Pain D' Epice - QuantityGAPOMAon Blog postAlsatian Pain D' Epice
- The great thing about TFL
dabrownmanon Forum topicLucy’s 2014 Breads of the Year
- I've been looking for an unusual gingerbread
dabrownmanon Blog postAlsatian Pain D' Epice
- Thank you all for theHanzosbmon Forum topicPoolish times
- Ah So Incognito!
dabrownmanon Blog post2015 Dabrownman’s TFL Blog Index
- it's only 75 F here
dabrownmanon Blog post2015 Dabrownman’s TFL Blog Index
- Yum!This Dayon Blog postAlsatian Pain D' Epice
- Thanks for your comment Josh
Our Crumbon Blog post50% White Wheat + Einkorn
- Only 10,000?
hanseataon Blog post2015 Dabrownman’s TFL Blog Index