Recent Forum and Blog Comments
- looks like a nice recipeAnonymouson Forum topicSmell of sourdough starter and dough consistency
- Re: Fridge timecmatecunon Blog postBuckwheat Cherry Levain
- Hi, thank you for replyingflouryhandson Forum topicSmell of sourdough starter and dough consistency
- Adding inAnonymouson Forum topicNatural dough conditioners and preservatives
- No
MichaelLilyon Forum topicSticky Pizza Stone - Hope this helps...Anonymouson Forum topicSmell of sourdough starter and dough consistency
- I'm not sure what you mean?CharSiuon Forum topicSimple white bread
- Size of loaf
Ingrid Gon Forum topicSimple white bread - Thank you
Ingrid Gon Forum topicSimple white bread
- Hi, sorry for the late reply.
Isand66on Blog postPorridge Bread Part III - Glad you liked the formula
Isand66on Blog postSemolina Kamut Porridge Bread
- sourdough starter?
mwilsonon Forum topicNatural dough conditioners and preservatives - Greetings Alessandro.I'm in
mwilsonon Forum topicHello from Rome, Italy (living in UK now)
- Mixinator - how thick is thebarryvabeachon Forum topicSticky Pizza Stone
- Thanks Khalid.I'm imagining
mwilsonon Blog postSD Croissants fresh from the oven
- Hi MaryI know what you mean.
mwilsonon Blog postSD Croissants fresh from the oven
- Thanks for sharing your
Isand66on Blog postThe Grain Gathering
- Leandro, hopefully they canbarryvabeachon Forum topicMy Rofco experience
- Cheers Les.My lievito madre
mwilsonon Blog postSD Croissants fresh from the oven
- Hi Janet.Croissants can be
mwilsonon Blog postSD Croissants fresh from the oven
- lol. yeah I see what you mean
mwilsonon Blog postSD Croissants fresh from the oven
- Cheers. I'm sure with
mwilsonon Blog postSD Croissants fresh from the oven
- Thanks Ian. Just note that my
mwilsonon Blog postSD Croissants fresh from the oven
- Thanks. I confess however I
mwilsonon Blog postSD Croissants fresh from the oven
- Welcome to TFL
RobynNZon Blog postHello from Australia - Thanks, Mary! It is more a
Mebakeon Blog postWhole Wheat Bread from “Tartine” - Although I'd like to think I
Mebakeon Blog postWhole Wheat Bread from “Tartine”
- Thanks, Janet! I love to read
Mebakeon Blog postWhole Wheat Bread from “Tartine”
- Thanks MarkYeah I was doing 2
Liverpoolbakeron Forum topicLaminated dough and pastry sheeters. - Wow, thank youCharSiuon Forum topicSimple white bread
- I'm sorry for the confusionCharSiuon Forum topicSimple white bread
- What's the hydrationAnonymouson Forum topicHello from Rome, Italy (living in UK now)
- You may find that with
Mini Ovenon Forum topicStarter smells like alcohol - Buckwheat Rye Bread for my customers.StuartLeGaon Forum topicBaking bread using "farine ble noir"
- It's nit-picky, but thedoughookeron Forum topicSticky Pizza Stone
- This video about Maryland Beaten Biscuits
Antilopeon Forum topicBeaten biscuits - Thanks, DA!
Mebakeon Blog postWhole Wheat Bread from “Tartine”
- Thanks, KisegerThe tune and
Mebakeon Blog postWhole Wheat Bread from “Tartine”
- Silicone cake pan?GregSon Forum topicSticky Pizza Stone
- Thanks, EP. Try it, you'll
Mebakeon Blog postWhole Wheat Bread from “Tartine”
- Thanks, Cathy!The recipe was
Mebakeon Blog postWhole Wheat Bread from “Tartine”
- Why not just use the siliconedoughookeron Forum topicSticky Pizza Stone
- Update on both starters - how they behave differentlydebdpon Forum topicStarter smells like alcohol
- Error correction!GregSon Forum topicSticky Pizza Stone
- Pizza stickingGregSon Forum topicSticky Pizza Stone
- magic
emkayon Blog postWhole Wheat Bread from “Tartine” - FYI
mcson Forum topicLaminated dough and pastry sheeters. - why both the cast iron and the plate
metropicalon Forum topicWant Steam? - They are hard and dry. On purpose.leucadianon Forum topicBeaten biscuits
- Like the pro...
Our Crumbon Blog postWhole Wheat Bread from “Tartine”