Recent Forum and Blog Comments
- Thanks!billy1951on Forum topicHello from Derby, UK
- Another Name
Sjadadon Forum topicLa galette des rois - Nice! Would you mind if I
Floydmon Blog postGraham's Brown Bread - Thanks...Daveon Forum topicMy posts are being blocked??
- Try again. I marked you
Floydmon Forum topicMy posts are being blocked??
- Thanks for the post Adrian
Song Of The Bakeron Forum topicWood Block Working Surface - Wow! Thanks everyone for yourma_pieson Forum topicAnkarsrum Mixer and Pie Dough
- Don't beproth5on Forum topicNewbie - help appreciated
- Thanks, Edo Bread
CAphylon Blog postLots of Baking Over the Holidays - Details
Abelbreadgalleryon Forum topic65% stoneground wheat 35% medium rye - Long live the Queen :)
Bröterichon Forum topicLa galette des rois - Looks great
Edo Breadon Blog postLots of Baking Over the Holidays - Thanks, Mary
CAphylon Blog postLots of Baking Over the Holidays
- I'm no pro but.....clazar123on Forum topicWhy are these brioche buns different? Oven Spring inconsistency help, please.
- Hi Phyllis, Looks like you
emkayon Blog postLots of Baking Over the Holidays - Hi Ian, Thanks so much. Happy
emkayon Blog postOvernight Country Blonde (FWSY)
- This might be useful
pmccoolon Forum topicAnkarsrum Mixer and Pie Dough - PatienceFordon Forum topicNewbie - help appreciated
- Don't KnowAnonymouson Forum topicNewbie - help appreciated
- Storage
dablueson Forum topicIngredient storage methods - what do you do? - Make surebaliw2on Forum topicNewbie - help appreciated
- I neverbaliw2on Forum topicShopping for Komo Grain Mill
- This bread is hearty, healthy fare
dabrownmanon Blog post50 % Whole Grain Sprouted 8 Grain SD/YW with Japanese Black Rice & Seeds - This dough makes for a fine
dabrownmanon Blog postNew Years Eve Pizza
- I'm going to try and make some graham flour
dabrownmanon Blog postGraham's Brown Bread
- David, thank you for
a_warming_trendon Blog postFirst bake of 2015: Country Blonde from FWSY - Filled puff paste
dabrownmanon Forum topicLa galette des rois
- I'm not the one to ask for
dabrownmanon Forum topicBringing back an over ripe starter
- starter percentagesrunner1on Forum topicBringing back an over ripe starter
- Ahhhh! La galette!
dmsnyderon Forum topicLa galette des rois - Happy New Year, chouette22!
dmsnyderon Blog postFirst bake of 2015: Country Blonde from FWSY
- convert to bakers formula
oregoncrepeon Forum topicresizing recipe to fit bread pan - our solution to dipping in Lye
oregoncrepeon Forum topicPretzel bread in large quantities. Need help applying the lye bath.
- smooth or rough banneton
oregoncrepeon Forum topicBaneton disaster
- Challenge == Brioche
oregoncrepeon Forum topicHelp! Brioche problem
- That crust looks SO good!
chouette22on Blog postFirst bake of 2015: Country Blonde from FWSY - I gotta get new neighboursArjonon Forum topicFirst bake of 2015
- I'm always up for a nice pan
Apple Bettyon Blog postGraham's Brown Bread - Starter is definitely
Carbs and Caffeineon Forum topicHow long to mature a starter? - After baking lots of bread
Janetcookon Forum topicBaking Temperature - Yeah, something like that.
Floydmon Forum topicBaking Temperature
- I have a Robot Coupe R2nclr,jonjon1on Forum topicAnkarsrum Mixer and Pie Dough
- Yumm
Big Benon Blog postFirst bake of 2015: Country Blonde from FWSY - Mix and feed
Big Benon Forum topicBringing back an over ripe starter
- Terry, I have a friend whobarryvabeachon Forum topicNew AKM Assistent (Electrolux DLX) Mixer Arm Won't Lock
- Ankarsrum Mixerkathleen 1on Forum topicAnkarsrum Mixer and Pie Dough
- Nice looking loaves, surebarryvabeachon Forum topicFirst bake of 2015
- I normally use a foodma_pieson Forum topicAnkarsrum Mixer and Pie Dough
- Dutch Oven @ Ed
dmsnyderon Blog postFirst bake of 2015: Country Blonde from FWSY
- I agree never seen a mixergerhardon Forum topicAnkarsrum Mixer and Pie Dough