Recent Forum and Blog Comments
- Good question
lepainSamidienon 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 posts
dabrownmanon 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 of
Kitchen 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
- Beautiful
a_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, Jon
pmccoolon Forum topicBurned bottom, pale top - Too many ways
lepainSamidienon Forum topicusing starter straight from refrigerator
- Very nice bread
hanseataon Blog post100% Einkorn with Hazelnut Bread - Llucy thinks you should throw some shrimp in
dabrownmanon 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 to
dabrownmanon Forum topicusing starter straight from refrigerator
- What I do
BobSon 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 the
Isand66on Blog postFresh Milled Durum Barley Egg Bread - lovely, lookshreikon Blog post100% Einkorn with Hazelnut Bread
- Love Olive Bread of all kinds
dabrownmanon Forum topicRosemary and Black Olive Country Loaf
- Thanks DA. This one was
Isand66on Blog postMulti-Grain Cider Bread
- Thank you for your kind words
Isand66on Blog postMulti-Grain Cider Bread
- Hi Cathy and thanks for the
Isand66on Blog postMulti-Grain Cider Bread
- Looks like another great bake Ian
dabrownmanon 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
- Thank you everybody!
Ingrid Gon Forum topicTo autolize with or without levain - hi Abe thank you. Yes, thisjen lynchon Forum topicusing starter straight from refrigerator
- when to use your starterAnonymouson Forum topicusing starter straight from refrigerator
- You're welcome MiniBobBouleon Blog post100% Einkorn with Hazelnut Bread
- Gobsmacked.
greenbrielon Blog postSprouted Ancient Grain Valentine’s Day DaBialotta’s - Excellent!
BobSon Blog postWalnut Ciabatta
- Looks GreatGregSon Forum topicRosemary and Black Olive Country Loaf
- I couldn't have done it
Mini Ovenon Blog post100% Einkorn with Hazelnut Bread - That crumbBobBouleon Blog post100% Einkorn with Hazelnut Bread