Recent Forum and Blog Comments
- Thanks both for your help! Imatt291on Forum topicPanettone - Proofing without a Proofer
- Yes, I buy most of my floursRyeBreadon Forum topicFrankenlaib
- Small space mini heatermarianaon Forum topicPanettone - Proofing without a Proofer
- No worries-I'm in Minnesota/Floridaclazar123on Forum topicTuna melt, Quick bread Calzone
- terrarium heatertpassinon Forum topicPanettone - Proofing without a Proofer
- Thanks!
NumbWhistleon Forum topicBagels - Thanks so much for gettingWinterNighton Forum topicCan't get fine flour on HAWOS mill?
- Makes total sense, I'm notGandalfon Forum topicKitchenAid K5-A vs Hobart N50
- Bisquick
The Roadside Pie Kingon Forum topicTuna melt, Quick bread Calzone - Plz share the dough recipeclazar123on Forum topicTuna melt, Quick bread Calzone
- Very nice! They look
Kjknitson Forum topicBagels - I had a typo in the sourdoughRyeBreadon Forum topicWhole Flour Sourdough Bread Recipe
- I've never owned or used a
Petekon Forum topicKitchenAid K5-A vs Hobart N50 - Mini I'm so happy to see you
Gadjowheatyon Forum topicFrankenlaib - Thanks very much! The rye is
Gadjowheatyon Forum topicFrankenlaib
- Hi,I have the Hawos Billy 100gavincon Forum topicCan't get fine flour on HAWOS mill?
- Attachmentstherearenotenoughnoodlesintheworldon Forum topicLittle help w/ N50 ..Thanks in advance
- Sorry, haven't logged in hereGandalfon Forum topicHobart N50 need help (a bit urgent)
- Ooooh Lovely!
Mini Ovenon Forum topicFrankenlaib - as usual, that's a beautiful
squattercityon Blog postGuinness Multi-Grain Potato Bread Act II - seriously salty!
squattercityon Forum topicWhole Flour Sourdough Bread Recipe
- Your bread looks great,
Debra Winkon Forum topicEmergency help reviving a starter - Very interesting
Precaudon Forum topicIs proofing sometimes optional? - Look fantastic. Is yourRyeBreadon Forum topicFrankenlaib
- Me too, Derek
Debra Winkon Blog postHome milled red wheat and lupin flakes
- Mine is not strictly professional adviceBorquion Forum topicErgot in Rye?
- What a beautiful soft looking crumb
JonJon Blog postDurum Ricotta Sourdough - You're very welcome, Sue
Debra Winkon Blog postApricot Pecan Caramel Panettone
- Thanks!marianaon Forum topicIs proofing sometimes optional?
- Bran muffins from Advanced Bread and Pastrymarianaon Forum topicBran cereal in bran muffins
- I could tell these were your
Benitoon Blog postGuinness Multi-Grain Potato Bread Act II - Wow that cake looks awesome
Benitoon Blog postGuinness Multi-Grain Potato Bread Act II
- These look hearty and
Benitoon Blog postHome milled red wheat and lupin flakes
- It's all thanks to you
Precaudon Forum topicIs proofing sometimes optional?
- tpassin, you are making a lot of sense, but mystery remainsBorquion Forum topicFlour Power / Tara Jensen Method
- Congratulations!marianaon Forum topicIs proofing sometimes optional?
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Precaudon Forum topicIs proofing sometimes optional?
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alcophileon Forum topicQuestion about sourcing rye flour on line. (Best value) - I found Baker's Authority
Breadzikon Forum topicQuestion about sourcing rye flour on line. (Best value) - Check your local coop
Precaudon Forum topicQuestion about sourcing rye flour on line. (Best value)
- I love the idea of blending
GaryBishopon Forum topicBran cereal in bran muffins - Rogers recipe
Sabinaon Forum topicBran cereal in bran muffins - You would love a Rofcotherearenotenoughnoodlesintheworldon Forum topicpreheat high bake low
- Preferment breakdown
Rafeon Forum topicWhole Grain Rolls - learning lotsakeimouon Forum topicpreheat high bake low
- About diastic vs non diastatic
trailrunneron Forum topicQuestion about sourcing rye flour on line. (Best value) - That did the trick
Precaudon Forum topicIs proofing sometimes optional?
- Second update!
LittleGirlBlueon Forum topicEmergency help reviving a starter - how to
jo_enon Blog postHydration formula, starting with total dough weight? - Ph 3.8-3.9samkaid79on Forum topicRebalancing Lievito Madre