Recent Forum and Blog Comments
- The skiing mst be good
dabrownmanon Blog postRaspberry, blueberry, poppy seed muffins and other bakes - Thank you for the link
Janetcookon Forum topicCURRANT BUNS - Colours...
drogonon Forum topicThe Anthracite Special at platform 9¾ .... - Anthracite special
Kollinon Forum topicThe Anthracite Special at platform 9¾ .... - Therein lies the confusion.paul0130on Forum topicSourdough cornbread
- The recipe saysdoscoon Forum topicSourdough cornbread
- Anthracite specialdoscoon Forum topicThe Anthracite Special at platform 9¾ ....
- The anthracite special ...
drogonon Forum topicsteam is *not* always the same temperature
- Incorporating the saltAnonymouson Forum topicSourdough - problem
- Thanks ^^
min sun-jungon Blog postPoolish bread - Anna using Google translator
Skibumon Blog postRaspberry, blueberry, poppy seed muffins and other bakes - Sam Fromartz method
Our Crumbon Forum topicAutolysis: Incorporating the salt after an autolysis period - Hi,
davidg618on Blog postIt's so nice... - Thanks, Brownman
davidg618on Blog postIt's so nice...
- Thanks, Edo
davidg618on Blog postIt's so nice...
- Thanks, ladies
davidg618on Blog postIt's so nice...
- Use finer salt
davidg618on Forum topicAutolysis: Incorporating the salt after an autolysis period
- You can eitherAnonymouson Forum topicAutolysis: Incorporating the salt after an autolysis period
- Autolysedoscoon Forum topicAutolysis: Incorporating the salt after an autolysis period
- P.s.Anonymouson Forum topicSourdough - problem
- The dough will still rise but very slowlyAnonymouson Forum topicSourdough - problem
- Ok,but leaving it proofing indart73on Forum topicSourdough - problem
- I suggestAnonymouson Forum topicSourdough - problem
- Ok, starting to do the Levaindart73on Forum topicSourdough - problem
- 2 quart Lodgedebdpon Forum topicMicro Bakeries
- P.s.Anonymouson Forum topicSourdough - problem
- Or try this...Anonymouson Forum topicSourdough - problem
- Hard by hand...
drogonon Forum topicAutolysis: Incorporating the salt after an autolysis period
- Huge improvementAnonymouson Forum topicSourdough - problem
- Looks great. Where can I find
prof_fron Forum topicVictorian Milk Bread - Molto accattivante e.....ANNA GIORDANIon Blog postRaspberry, blueberry, poppy seed muffins and other bakes
- Wow, well it's not anAnonymouson Forum topicHow to make bread like San Luis Obispo Sourdough
- Bath buns
drogonon Forum topicCURRANT BUNS
- The world is your sack of flour
Joyofglutenon Forum topicBeen baking for as long as I can remember - Thanks .....ANNA GIORDANIon Blog postLa Bucatina Toscana
- very niceLes Nightingillon Blog postPoolish bread
- yes thought I might try antique shop.
leslierufon Forum topic"dutch oven" experiment - Very impressive!PaddyLon Forum topicVictorian Milk Bread
- Dear Anna,Questo sembra
Edo Breadon Blog postLa Bucatina Toscana - Have that book on my wishlist
Edo Breadon Forum topicEasy, delicious and nice mix of grains
- Caramel coloring for rye breadBGMon Forum topicIdeas for making Danish Rye Bread have a very dark crumb?
- Lots of great looking bread
Edo Breadon Blog postDough All Over Days
- These are all great questions...richkaimdon Forum topicBasic questions
- Sprouted grain flours are,BreadBroon Forum topicEasy, delicious and nice mix of grains
- Hot cross bun sans spicesLes Nightingillon Forum topicCURRANT BUNS
- Hi Brian,Seeing the onion
Janetcookon Blog postRaspberry, blueberry, poppy seed muffins and other bakes
- Hello Ronan !merlieon Forum topicHello from a young baker
- More information please on
Janetcookon Forum topicCURRANT BUNS
- Hello all, thank you for yourdart73on Forum topicSourdough - problem
- thank you, merci, and grazie millejeanoon Blog posthommage to Lucy's and Dabrownman's JDR