Recent Forum and Blog Comments
- Beautiful! I've been amazed
a_warming_trendon Blog postShaping things up - very niceAnonymouson Forum topicMy First Sour Dough Bread
- Amish Friendship Starternmygardenon Forum topicMilk and cumin in starter
- Thermometer
Edo Breadon Blog postIF Thermometer - Sounds like overproofingthesquareheadon Forum topicTartine Sourdough - some problems
- Kobali,Please include a
Laurentiuson Forum topicMy First Sour Dough Bread - Sourdough Starterjimcornwallon Blog postIF Thermometer
- Good Stuffdoscoon Forum topicFirst week working at an artisan bakery, no professional baking background
- I too have a degree in Architecture
dabrownmanon Forum topicFirst week working at an artisan bakery, no professional baking background - I think one can say it is poretty much nonsense.
dabrownmanon Forum topicMilk and cumin in starter
- you're right
breadforfunon Blog postMixed Flour Levain with Long Autolyse - bread made without chemicalKobalion Forum topicMy First Sour Dough Bread
- Thanks, Anna. Please pardon my Italian!
CAphylon Blog postSeven Grain Levain - Thanks, Edo Bread
CAphylon Blog postSeven Grain Levain
- Thanks so much!
CAphylon Blog postSeven Grain Levain
- Can't wait to see the 15 grain
CAphylon Blog postSeven Grain Levain
- Mince Meat
dablueson Blog postNot Bread...But a Mince Meat and Almond Tart - Korja
Frequent Flyeron Forum topicFirst week working at an artisan bakery, no professional baking background - This is exactly how I'dKorjaon Forum topicFirst week working at an artisan bakery, no professional baking background
- Commercial space.
MichaelLilyon Forum topicCommercial deck oven installation - Welcome, here is my suggestion
Stuart Borkenon Forum topicFrom Russia with Love - It's difficult to get perfectlazybakeron Forum topicRolling pin size matters for croissant?
- Tasted Goodrockrash12@gmail.comon Forum topicMy First Sour Dough Bread
- I have neverfotomat1on Forum topicHelp with T55!
- sharp bladeimjlotherealoneon Forum topicscoring
- No moulin d'augusteimjlotherealoneon Forum topicMoulin d'Auguste T65 flour for baking?
- Try ...
drogonon Forum topicHobart correct kneading? - thanksmunro999on Forum topicHelp with T55!
- well if it works for sweetening
Mini Ovenon Forum topicBaking with Splenda and Stevia - YUM!
BumbleBee84on Blog postSome Sweeter Takes on Sourdough - Ciao Phyllis!!!!ANNA GIORDANIon Blog postSeven Grain Levain
- Looks pretty good overall. Ifcranboon Forum topicPlease help!
- Most sesame chips recipescranboon Forum topicPita chips with Sesame seeds??
- Grazie!!!ANNA GIORDANIon Blog postLa Couronne Bordelaise Rustique
- Starterthaliablogson Blog postMixed Flour Levain with Long Autolyse
- It looks quite goodBobBouleon Forum topicPlease help!
- Welcome
lepainSamidienon Forum topicPlease help! - With the salt and rest of ingredients.PaddyLon Forum topicPita chips with Sesame seeds??
- Looks pretty good overall. Ifcranboon Forum topicPlease help!
- Accessoriesshastaflouron Forum topicNew to this
- That looks great and sounds
Edo Breadon Blog postSeven Grain Levain
- Forno Magnifico - Ferrari G3 Delizia clonerjerdenon Blog postPizza Margherita (Naturally Leavened)
- Central Milling
chrisfon Forum topicQuestions on flour types - You can set the sprouted
Isand66on Forum topicPeter Reinhart's Sprouted Whole Wheat Bread - Thanks Karin For your
Isand66on Blog postHappy New Year--German Rolls-WEIZENBRÖTCHEN Version 3
- Recipe and method?Arjonon Forum topicPlease help!
- Gray, I have heard that itbarryvabeachon Forum topicNutrimill Harvest Grain Mill.
- So.......fotomat1on Forum topicHelp with T55!
- Korja, thanks for the post, Ibarryvabeachon Forum topicFirst week working at an artisan bakery, no professional baking background
- Thank you, dabrownman!And
a_warming_trendon Blog postSome Sweeter Takes on Sourdough