Recent Forum and Blog Comments
- Thank you
Big Benon Forum topicAlmost perfect loaves - A while backproth5on Forum topicIngredient storage methods - what do you do?
- Welcome
Ruralidleon Forum topicHello from Derby, UK - I went though this recently,balmagowryon Forum topicIngredient storage methods - what do you do?
- For small bagged items I usecranboon Forum topicIngredient storage methods - what do you do?
- Hmmm, not sure.Tedmon Forum topicSo my Hobart N50 has arrived and......
- StorageBGMon Forum topicIngredient storage methods - what do you do?
- Yes, this is this kind of capflormonton Forum topicSo my Hobart N50 has arrived and......
- Edge added to the blockbilly1951on Forum topicWood Block Working Surface
- I havent heard that expression before
leslierufon Blog postFinal bake day for 2014 - Hi FlormontDo you mean theTedmon Forum topicSo my Hobart N50 has arrived and......
- Thanks,dbm!
dmsnyderon Blog postFirst bake of 2015: Country Blonde from FWSY - http://www.chefscatalog.comjonjon1on Forum topicIngredient storage methods - what do you do?
- That''s the way
dabrownmanon Blog postFirst bake of 2015: Country Blonde from FWSY - Welcome BB. The bread looks like a
dabrownmanon Forum topicAlmost perfect loaves
- I finally got the crumb shots up. We
dabrownmanon Blog post50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds
- Thanks, Phyllis!
dmsnyderon Blog postFirst bake of 2015: Country Blonde from FWSY
- Bulk fermentation time and temperature
dmsnyderon Blog postFirst bake of 2015: Country Blonde from FWSY
- Hello,This piece of copperflormonton Forum topicSo my Hobart N50 has arrived and......
- Almost perfect loaves
mc_janineon Forum topicAlmost perfect loaves - Love the seeds!
CAphylon Blog post50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds - Wonderful Crumb
CAphylon Blog postFirst bake of 2015: Country Blonde from FWSY
- I love the pizza!
CAphylon Blog postNew Years Eve Pizza
- Fantastic, Josh
CAphylon Blog postLast Bake of the Year
- Happy Birthday Helen
Apple Bettyon Forum topicWe 3 gmas made "donuts" - ThanksArjonon Forum topicAdjusting from using dutch oven to corningware
- sitting in a cool place overnight
Mini Ovenon Forum topicMultigrain rye sourdough problems - Next week it is
dabrownmanon Blog postNew Years Eve Pizza
- Happy New Year Ian.
dabrownmanon Blog postNew Years Eve Pizza
- Not sureAnonymouson Forum topicMultigrain rye sourdough problems
- Thanks for the clarification,
a_warming_trendon Forum topicTartine worked!! - crust not staying crispsandytroyon Forum topiccrispy crust softens on cooling :-(
- They look fantastic! One
a_warming_trendon Blog postFirst bake of 2015: Country Blonde from FWSY
- CorningWare vs Cast Ironsandytroyon Forum topicAdjusting from using dutch oven to corningware
- wow great picsandytroyon Forum topicinteresting pic of internal gluten structure of french bread dough
- I'm totally addicted!!!
BumbleBee84on Blog postTartine Levain Boule...FINALLY!!! - I would eat that loaf!gerhardon Forum topicAlmost perfect loaves
- Agreed -balmagowryon Forum topicTartine worked!!
- Thank you ALL
gmagmabaking2on Forum topicWe 3 gmas made "donuts" - :)
Mini Ovenon Forum topicTartine worked!!
- Making the pizza tonight. I
Isand66on Blog postNew Years Eve Pizza - the results of my experiments on Take n BakeAileen Reidon Forum topicMy own version of the "take n bake"
- Toadies
rudirednoseon Blog postMixed Flour Levain with Long Autolyse - Take 2 (and 3) - Gorgeous bake!!so I replicateCeciCon Blog postLast Bake of the Year
- Now there's a loaf
Mini Ovenon Forum topicTartine worked!!
- You may have a point, David White!
dmsnyderon Blog postSome pots are luckier than others
- Grazie, Anna!
dmsnyderon Blog postSome pots are luckier than others
- thank you all
leslierufon Blog postFinal bake day for 2014
- I love making doughnuts.PaddyLon Forum topicWe 3 gmas made "donuts"
- Mmmmm
Slainteon Forum topicWe 3 gmas made "donuts"