Recent Forum and Blog Comments
- http://www.mfm.com.my/indexowen1989on Forum topicNewbie baker..my soft rolls have a doughy aftertaste?
- Lovely Einkorn breadAnonymouson Blog post100% Einkorn with Hazelnut Bread
- I'd check up on that 6g but might still be correctAnonymouson Blog postI made a brick!
- Well if that's the case, myKitchen Barbarianon Forum topicNewbie baker..my soft rolls have a doughy aftertaste?
- Maybe it's the bread flourMini Ovenon Forum topicNewbie baker..my soft rolls have a doughy aftertaste?
- thanxuzielon Forum topictexture tips needed
- flouruzielon Forum topictexture tips needed
- restinguzielon Forum topictexture tips needed
- Hmm even with or withoutowen1989on Forum topicNewbie baker..my soft rolls have a doughy aftertaste?
- Good questionlepainSamidienon Forum topicusing starter straight from refrigerator
- Just need advice on the mill :)Verityon Forum topicHelp! Gluten Free Milling
- Hmm I just try somethingowen1989on Forum topicNewbie baker question on Freezing Fresh dough?
- Here is a couple of postsdabrownmanon Blog postSourdough Ciabatta with Old Dough
- Thank you all very much! Ijen lynchon Forum topicusing starter straight from refrigerator
- You know now that I think ofKitchen Barbarianon Forum topicNewbie baker..my soft rolls have a doughy aftertaste?
- Try this one...MJ Sourdoughon Forum topicSourdough Rye Question
- Thanks!MJ Sourdoughon Forum topic100% Sourdough light rye w/malted rye powder
- That's a beautiful loaf! I'mJane Doughon Forum topicRosemary and Black Olive Country Loaf
- That clarifies it. Thanks.GregSon Forum topicRosemary and Black Olive Country Loaf
- Beautifula_warming_trendon Forum topicRosemary and Black Olive Country Loaf
- Wheat allergiesJannSon Forum topicPercent of gluten in different flours
- Can you imagine that?Daveon Forum topicRosemary and Black Olive Country Loaf
- Glad you like Greg!Daveon Forum topicRosemary and Black Olive Country Loaf
- Thanks Abe!Daveon Forum topicRosemary and Black Olive Country Loaf
- Homemade malt...a_warming_trendon Blog postSourdough Ciabatta with Old Dough
- Thanks!a_warming_trendon Blog postSourdough Ciabatta with Old Dough
- Whoa.a_warming_trendon Blog postSourdough Ciabatta with Old Dough
- First get some basics goingclazar123on Forum topicHelp! Gluten Free Milling
- Thanks so much. I admit thatmedora66on Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- I agree with Cranbo. Pizzabarryvabeachon Forum topicKeeping The Pizza Crisp
- Medora, I am finally makingbarryvabeachon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- Looks like a cake textureclazar123on Forum topictexture tips needed
- Just thinking out loud, Jonpmccoolon Forum topicBurned bottom, pale top
- Too many wayslepainSamidienon Forum topicusing starter straight from refrigerator
- Very nice breadhanseataon Blog post100% Einkorn with Hazelnut Bread
- Llucy thinks you should throw some shrimp indabrownmanon Blog postFresh Milled Durum Barley Egg Bread
- I was scratching my headPYon Blog postI made a brick!
- BobA is right. There nust be as manyways todabrownmanon Forum topicusing starter straight from refrigerator
- What I doBobSon Forum topicusing starter straight from refrigerator
- How I do itrichkaimdon Forum topicusing starter straight from refrigerator
- The 3rd time was nearly the charm!dabrownmanon Blog postThird Baguette Attempt
- Thanks DA. I think maybe theIsand66on Blog postFresh Milled Durum Barley Egg Bread
- lovely, lookshreikon Blog post100% Einkorn with Hazelnut Bread
- Love Olive Bread of all kindsdabrownmanon Forum topicRosemary and Black Olive Country Loaf
- Thanks DA. This one wasIsand66on Blog postMulti-Grain Cider Bread
- Thank you for your kind wordsIsand66on Blog postMulti-Grain Cider Bread
- Hi Cathy and thanks for theIsand66on Blog postMulti-Grain Cider Bread
- Looks like another great bake Iandabrownmanon Blog postMulti-Grain Cider Bread
- "the chase for baguette perfection"alfansoon Blog postThird Baguette Attempt
- my pleasure... an exampleAnonymouson Forum topicusing starter straight from refrigerator