Recent Forum and Blog Comments
- I've got to addproth5on Forum topicPercent Levain in Dough
- Please sharearomaon Forum topicWhole Spelt
- Amazing
dabrownmanon Forum topicToday's bake in new Dutch Oven:) - Thank you so much Bob, it
PetraRon Forum topicToday's bake in new Dutch Oven:) - I thank you so much Jo-Jo-
PetraRon Forum topicToday's bake in new Dutch Oven:)
- Another disciple...LOL
JoeVon Forum topicDiet friendly sandwich thins - Convincing
Our Crumbon Blog postItalian Style YW Pizza - Looks great! Nice and goldenBob Marleyon Forum topicToday's bake in new Dutch Oven:)
- Defer to the Sorcerer on that
Our Crumbon Blog post100% WholeWheat with Branny Levain
- Beautiful!
Jo_Jo_on Forum topicToday's bake in new Dutch Oven:) - Me with several degrees,Bob Marleyon Forum topicPercent Levain in Dough
- Love these JoeV!
dabrownmanon Forum topicDiet friendly sandwich thins
- Delete - duplicate entryproth5on Forum topicPercent Levain in Dough
- One ofproth5on Forum topicPercent Levain in Dough
- Absolutely - makes perfect
biondanonimaon Forum topicPercent Levain in Dough - As noted by my inquiry andBob Marleyon Forum topicPercent Levain in Dough
- I don't have any raisin
dabrownmanon Blog post100% WholeWheat with Branny Levain
- Seeproth5on Forum topicPercent Levain in Dough
- As I've saidproth5on Forum topicPercent Levain in Dough
- Gorgeous. I would live inside
yyon Forum topic42" Pompeii Oven - Temecula - Yes, thank you for the link -
biondanonimaon Forum topicPercent Levain in Dough
- Yes Indeedbrian@clarkeiplaw.comon Forum topicNeed Input---Tartine 3 Einkorn Bread
- RYW method
Our Crumbon Blog post100% WholeWheat with Branny Levain
- That is quite
dabrownmanon Forum topicNeed Input---Tartine 3 Einkorn Bread
- Success-followupbrian@clarkeiplaw.comon Forum topicNeed Input---Tartine 3 Einkorn Bread
- 10^3 Flours
Our Crumbon Blog post100% WholeWheat with Branny Levain
- Good information, thank you!Janet Yangon Forum topic"Better for Bread"
- Editing postsadrion Forum topicClassic Margherita Pizza
- Interesting method
vardaon Blog post100% WholeWheat with Branny Levain - Here's the intended pics
mightypizzaovenon Forum topicClassic Margherita Pizza - Thanks Adrian, I made a
mightypizzaovenon Forum topicClassic Margherita Pizza
- When are you stopping by to
Isand66on Forum topic42" Pompeii Oven - Temecula - I love this formula Tom.
Isand66on Blog post100% WholeWheat with Branny Levain
- Thanks for that
Littlebrooklynon Forum topicBakery Bought Sourdough - Glutenous Bread
Juergen Krausson Blog postThe New Bread and Roses Bakery - Great Article Proth5Bob Marleyon Forum topicPercent Levain in Dough
- I gave my second loaf away
emkayon Blog postTartine-ish oat porridge bread - If you have no fearsAnonymouson Forum topicHelp diagnose my lava rock steamed loaf
- The breads look very good, Mary!
dmsnyderon Forum topicHelp diagnose my lava rock steamed loaf - An update on my steam situation
emkayon Forum topicHelp diagnose my lava rock steamed loaf
- You have a great looking oven - beautiifully done!
dabrownmanon Forum topic42" Pompeii Oven - Temecula
- Grain mill dreams
Our Crumbon Blog post100% WholeWheat with Branny Levain
- Thanks, proth, for sharing.doughookeron Forum topicPercent Levain in Dough
- I agree with yourAnonymouson Forum topicUsed pottery kiln brick.
- Beautiful bake Mary! It's so
Isand66on Blog postTartine-ish oat porridge bread
- Crumb Shot
BobSon Blog postThe Finnish Rye that isn't. - there is a difference
yozzauseon Forum topicUsed pottery kiln brick. - Sir Lancelot Unbleached Hi-Gluten Flour
Antilopeon Forum topic"Better for Bread" - It's funny how porridge and
emkayon Blog postTartine-ish oat porridge bread
- Is there any 13.3% flour thatJanet Yangon Forum topic"Better for Bread"