Recent Forum and Blog Comments
- Anyone could put some flourdoughookeron Forum topicTourist trap or the real deal?
- Pesky instructions
Our Crumbon Forum topicLearning my New Komo Grain Mill Settings - Thanks dab, thanks Ian!
Skibumon Blog postBrian's onion and Garlic buns - Whole rye (dark rye)
hanseataon Forum topicWhat kind of rye to stock? - Whole Rye
dablueson Forum topicWhat kind of rye to stock? - Nice!
hanseataon Blog postSprouted Wheat Porridge Bread with New Zealand Cheddar Cheese
- I agree this business ofgerhardon Forum topicTourist trap or the real deal?
- Nice loaf
ElPanaderoon Blog postSprouted Wheat Porridge Bread with New Zealand Cheddar Cheese - Thanks alot guys, appreciate
rolloon Forum topicHow to make a dough like this? - And you know they are crooks,
dabrownmanon Forum topicTourist trap or the real deal? - These both look like good
dabrownmanon Forum topicRye Test Week 7
- oh, yumjeanoon Forum topicRyetest Photos thread 2
- Very pretty. Mr. Jeano lovedjeanoon Forum topicRye Test Week 7
- Pumpkinseed Rye
Mini Ovenon Forum topicRyetest Photos thread 2 - yesAnonymouson Forum topicHydration in Cook's Illustrated sourdough recipe
- So you use the entiredoughookeron Forum topicHydration in Cook's Illustrated sourdough recipe
- Was under the impressionrockrash12@gmail.comon Forum topicLearning my New Komo Grain Mill Settings
- You knead the dough until itDavidEFon Forum topicHow to make a dough like this?
- They look and sound great!
davidg618on Forum topicRye Test Week 7 - Wow!
dabrownmanon Forum topicHow to make a dough like this?
- No no no no no!
ElPanaderoon Forum topicLearning my New Komo Grain Mill Settings
- THose are lovely ryes!clazar123on Forum topicRye Test Week 7
- Found itAnonymouson Forum topicHydration in Cook's Illustrated sourdough recipe
- Komo Kwirks
Our Crumbon Forum topicLearning my New Komo Grain Mill Settings
- Taste without flavor
Emerogorkon Forum topicBread without salt? - I think you're referring to
Dreasbakingon Forum topicNutrimill Harvest Grain Mill. - Risky response?
Emerogorkon Forum topicBread without salt?
- Welcome to da TFL, eh?
pmccoolon Forum topicSwedish Hello from the Upper Peninsula of Michigan - Call the Show
Edo Breadon Forum topicHydration in Cook's Illustrated sourdough recipe - rope lights?
drogonon Forum topicHeat source for a DIY proving cabinet. - Thanks. No I never heard that
rolloon Forum topicHow to make a dough like this?
- Thanks alot guys, useful info
rolloon Forum topicHow to handle sticky doughs?
- Raspberry Pi...
drogonon Forum topicHeat source for a DIY proving cabinet.
- ThanksDrieson Forum topicHeat source for a DIY proving cabinet.
- Rope Light
ElPanaderoon Forum topicHeat source for a DIY proving cabinet.
- Shaping problem @ chleba
dmsnyderon Blog postSan Joaquin Sourdough Baguettes - Doing it wrong
ElPanaderoon Forum topicLearning my New Komo Grain Mill Settings
- Peltier device ...
drogonon Forum topicHeat source for a DIY proving cabinet.
- Agreed: Find out the temp limit of the ovenDavidEFon Forum topicpizza crust
- I stand by that statementgerhardon Forum topicBread without salt?
- You keep out doing yourself.
Apple Bettyon Blog postSprouted Wheat Porridge Bread with New Zealand Cheddar Cheese - DAB... Thank you kindly for
Apple Bettyon Forum topicRye Test Week 6
- Thank you. The recipe didyankeedaveon Forum topicHydration in Cook's Illustrated sourdough recipe
- I am considering to buy only
PalwithnoovenPon Forum topicWhat kind of rye to stock? - It seemsproth5on Forum topicHydration in Cook's Illustrated sourdough recipe
- How I define taste and flavorDavidEFon Forum topicBread without salt?
- Food without salt is bland
PetraRon Forum topicBread without salt? - Now that is fine looking
dabrownmanon Blog postSprouted Wheat Porridge Bread with New Zealand Cheddar Cheese
- Don't use saltbaliw2on Forum topicBread without salt?
- Is it the same as dark rye
PalwithnoovenPon Forum topicWhat kind of rye to stock?