Recent Forum and Blog Comments
- Thanks!
Dr. Slothon Blog postHi Bakers! - Master Baker Mark!!
tssaweberon Blog postdeux baguettes - I have a nutrimillclazar123on Forum topicFineness of Flour
- Good questions
lepainSamidienon Forum topiccrusts and rising.... - Yours looks great and that
Isand66on Blog postHerb blossom fougasse - Thanks. Give one of the
Isand66on Blog postWEIZENBRÖTCHEN Sourdough Version with Caramelized Onions
- Bravo, mon ami !
lepainSamidienon Blog postHi Bakers!
- Great bloom
lepainSamidienon Forum topic65% stoneground wheat 35% medium rye
- Those look delicious.
rozeboosjeon Blog postWEIZENBRÖTCHEN Sourdough Version with Caramelized Onions - Thank you very much for yourghazion Forum topic100% whole sour spelt
- Yes, I think it will
rozeboosjeon Forum topicTipo 00 grano tenero .... success!
- Oven temps @ Leah
dmsnyderon Blog postPain au Levain with Whole Wheat Flour 6-2-14 - Not TMI!
v's sison Blog postPain au Levain with Whole Wheat Flour 6-2-14 - Right now the nutrimill looks
amberartisanon Forum topicFineness of Flour - I also hear that impact mills
amberartisanon Forum topicFineness of Flour
- Nice loaf, Abel!
dmsnyderon Forum topic65% stoneground wheat 35% medium rye
- Mmmm...nmygardenon Forum topicAll Butter WW Chocolate Cherry Strawbluey Bluebarb Maple Walnut Volcanoes!
- Thanks ... so many great
PiPson Forum topicFineness of Flour - yer killin me dab
Our Crumbon Blog postSpelt, Farro, Rye and Wheat Sourdough – 50% Whole Grain - Thank you!
v's sison Blog postdeux baguettes
- worth a revisit!
v's sison Blog postdeux baguettes
- I looked at the grainmakers,
amberartisanon Forum topicFineness of Flour
- I am making Ken Forkish style
amberartisanon Forum topicFineness of Flour
- I have both a Komo Mill and a
PiPson Forum topicFineness of Flour
- Love this crust and beautiful
Isand66on Blog postSpelt, Farro, Rye and Wheat Sourdough – 50% Whole Grain
- Just posted. Let me know
Isand66on Forum topicTipo 00 grano tenero .... success!
- Great looking baguettes!DonDon Blog postdeux baguettes
- Condolences, Wingnut.
dmsnyderon Blog post6/1/14 Bake
- Bold but not burned @ Leah
dmsnyderon Blog postPain au Levain with Whole Wheat Flour 6-2-14
- But can the Komo mill really
amberartisanon Forum topicFineness of Flour
- I'm not at all sure that
dabrownmanon Forum topicFineness of Flour - Since men never
dabrownmanon Blog postAuthentic Bread - You're Doing It Wrong!
- Gladproth5on Blog postYes, still alive...
- That Lucy can be sneaky.
dabrownmanon Forum topicPlotziade 2 evaluation is up!
- We are all
dabrownmanon Forum topicPlotziade 2 evaluation is up!
- Looks very nice!
hanseataon Forum topic65% stoneground wheat 35% medium rye - lovely bread
v's sison Blog postPain au Levain with Whole Wheat Flour 6-2-14
- All looks delicious!
v's sison Blog postSpelt, Farro, Rye and Wheat Sourdough – 50% Whole Grain
- I do hope
hanseataon Forum topicPlotziade 2 evaluation is up!
- Enjoying the conversation
vardaon Blog postYes, still alive... - Very nice!Donkey_hoton Blog postdeux baguettes
- looks awesome
Kiloon Forum topicTipo 00 grano tenero .... success! - cute how mac says baguette
Mini Ovenon Forum topicWorlds Ugliest baguettes - My firm starter is an Italian
mwilsonon Forum topicStarters: batter-type and thick-type - Dealing with dough pocketscranboon Forum topicIs my kneading causing layers?
- What temp are you frying at?cranboon Forum topicDonut troubles - donuts grow "tumors" in the fryer? Not sure what it's caused by..
- Hey, I never said it was you!
mcson Blog postdeux baguettes - therapy
v's sison Blog post6/1/14 Bake
- Socca
v's sison Blog postHerb blossom fougasse
- Yes, it was definitely dough
biondanonimaon Forum topicStarters: batter-type and thick-type