Recent Forum and Blog Comments
- I think the only thing that's wrong ...
drogonon Forum topicSourdough starter - is it right yet? - Share your formulaAnonymouson Forum topicHow much starter should I use
- Those are some beauties.
Isand66on Blog postOut of the cold into the fire (brick) - Welcome back! So glad to
Isand66on Blog postNorm's onion buns
- That first one sure looks
Isand66on Forum topicRyetest Photos thread 2
- Both another bunch of
Isand66on Forum topicRyetest Photos thread 2
- Found a clueRoost 12on Forum topicSourdough starter - is it right yet?
- I agree, both the smaller
PetraRon Blog postMy fav. Crumb - Oh yes, we all love the taste
PetraRon Blog postMy fav. Crumb
- I struggled to get mine going
leslierufon Forum topicStarter Troubles - I could write a book
vardaon Blog postArts and crafts market #9 - I've enjoyed baking the
Apple Bettyon Forum topicRyetest Photos thread 2 - What a beautiful loaf!balmagowryon Blog postMy fav. Crumb
- @Varda
Mebakeon Blog postArts and crafts market #9 - shaping videos, etc.
drogonon Forum topicHelp please! Loaf shapeing issues
- just a thoughtAnonymouson Forum topicStarter Troubles
- Sounds like mine
vardaon Blog postArts and crafts market #9
- You're on your way! :) Is thecranboon Forum topicStarter Troubles
- Floured Hands
hodgey1on Forum topicHelp please! Loaf shapeing issues - Letter Fold
hodgey1on Forum topicHelp please! Loaf shapeing issues
- dusting
hodgey1on Forum topicHelp please! Loaf shapeing issues
- Those look great. Welcome
Floydmon Blog postNorm's onion buns - flour your hands
Joyofglutenon Forum topicHelp please! Loaf shapeing issues - Letter fold
ElPanaderoon Forum topicHelp please! Loaf shapeing issues - T65
drogonon Forum topicSourdough analysis
- 12 hours later
Kelownagurlon Forum topicStarter Troubles - French kneading
David Esq.on Blog postRye Starter bread - Love the bold bake on these loaves!
dabrownmanon Blog postOut of the cold into the fire (brick) - beautiful!jeanoon Forum topicRyetest Photos thread 2
- dusting flour?
drogonon Forum topicHelp please! Loaf shapeing issues
- hmmjeanoon Forum topicRyetest Photos thread 2
- The Falkenberg Rye looks very
Apple Bettyon Forum topicRyetest Photos thread 2
- Rye Test Week 5
Apple Bettyon Forum topicRyetest Photos thread 2
- You've reminded me to feed the YW today
dabrownmanon Blog postNorm's onion buns
- Hi, VardaThanks. The oven I'm
Mebakeon Blog postArts and crafts market #9
- The problem is twofold: one,reptilegrrlon Blog postGluten Free Bread 2
- OverproofingAnonymouson Forum topicSourdough analysis
- Sourdough ciabatta
redif2003on Blog postTwo ciabattas - one sourdough, one not - WPI is whey protein isolate.reptilegrrlon Forum topicPectin in GF baking?
- Overproofing?
ElPanaderoon Forum topicSourdough analysis
- Use Wheat
ElPanaderoon Forum topicCarl's Oregon Trail starter question
- Another ideaAnonymouson Forum topicSourdough analysis
- The French (European) way of labelling flourAnonymouson Forum topicSourdough analysis
- I don't use stronger floursirrithon Forum topicSourdough analysis
- I think they recommend white flourAnonymouson Forum topicCarl's Oregon Trail starter question
- First things firstAnonymouson Forum topicSourdough analysis
- Excuse my ignorance
aly-hassabelnabyon Blog postRye Starter bread - That looks pretty good
aly-hassabelnabyon Blog postMultigrain oatmeal sandwich bread
- Thanks .....Thanks!!!ANNA GIORDANIon Blog postSweet-rainbow-buns
- Sorry for the super late
boeboenon Blog postYet another croissants blog