Recent Forum and Blog Comments
- Actually....,
Wild-Yeaston Forum topicAvoid drunkenness by eating yeast??? - Thanks for input Josh!I use atchismon Forum topicCalculating total flour
- but wait a minute...Les Nightingillon Forum topicAvoid drunkenness by eating yeast???
- Good to knowBobBouleon Forum topicFreezing a starter
- If the lava rocks are in a pan half full of water
dabrownmanon Forum topicLava rocks leaving dust? - Why is it cheating?
hanseataon Forum topictransfering Tartine dough into hot pan - Good QuestionAnonymouson Forum topicCalculating total flour
- I'm guessing it isn't
dabrownmanon Forum topicPloetzaide Pictures are up on Ploetzblog
- I have bought other grains
Janetcookon Forum topic. - No link
hanseataon Forum topicPloetzaide Pictures are up on Ploetzblog
- Ah, the Nut Tree
BurntMyFingerson Forum topicCHP Escort for 165-year-old Dough - Resilient little buggies! Arntchismon Forum topicFreezing a starter
- My pullman pan is 13 1/4 inches long
BurntMyFingerson Blog postRene's Rye from Tartine 3
- Oop as in object oriented
ccsdgon Forum topicBread Baker's Notebook Open Source App - With what I got growing in the yard
dabrownmanon Blog postSeeded Sourdough Multigrain Chacon
- Do you use an OOP in in youlew_con Forum topicBread Baker's Notebook Open Source App
- This bread is full of seeds.
dabrownmanon Blog postSeeded Sourdough Multigrain Chacon
- O know what you mean.
dabrownmanon Blog postSeeded Sourdough Multigrain Chacon
- I second that on the crispy
Song Of The Bakeron Blog postChinese steamed buns - Cake crumbs!
Skibumon Blog postBabka!!!! - Josh is correct. I only usedSydon Blog postPain de Campagne
- I'd say call Breville orMelesineon Forum topicCountertop Ovens?
- Rinse?LindyDon Forum topicLava rocks leaving dust?
- Neat! But is it large enough?Djehutyon Forum topicCountertop Ovens?
- Great looking bread
hanseataon Blog postGerman Style WEIZENBRÖTCHEN Bread
- miche
emkayon Blog postBabka!!!! - Hey, bikeprofLindyDon Forum topictransfering Tartine dough into hot pan
- Great crust
Darwinon Forum topicChestnut Sourdough... - proth5
pmikeron Forum topic. - I heat only the top (deep)
emkayon Forum topictransfering Tartine dough into hot pan
- Stocking up on my supplies.
Darwinon Blog postSeeded Sourdough Multigrain Chacon
- Nice little oven
pmikeron Forum topicCountertop Ovens?
- recipe
emkayon Blog postChinese steamed buns
- It was regular supermarketbakerjakeon Forum topicSundried tomato and olive bread
- Zita - it's true that a
emkayon Blog postChinese steamed buns
- Looks nice
CAphylon Forum topicSundried tomato and olive bread - Thanks, Ian
CAphylon Blog postVermont Sourdough 2 with Increased Grain (Another experiment)
- Great thank you.That willDan001on Forum topicSinclair's Bakery - first year
- Thanks for sharing this
Isand66on Blog postVermont Sourdough 2 with Increased Grain (Another experiment) - I may be the king of rolls,
Isand66on Blog postSeeded Sourdough Multigrain Chacon
- Seeds, seeds and more seeds..
Song Of The Bakeron Blog postSeeded Sourdough Multigrain Chacon
- I bake in my full sizedMelesineon Forum topicCountertop Ovens?
- You'll love it!MisterTTon Forum topicBlueberry jam fermented yeast culture?
- Wow, there wasMisterTTon Forum topicPloetzaide Pictures are up on Ploetzblog
- First of all, huge congrats
yyon Forum topicCountertop Ovens? - Dough was frozen for 19 days
CAphylon Blog postVermont Sourdough 2 with Increased Grain (Another experiment)
- $$$bikeprofon Forum topicTaking the plunge: 2 weeks at SFBI !
- yumbikeprofon Forum topicTaking the plunge: 2 weeks at SFBI !
- Think it mostly depends on
andychriston Forum topiclong baking time for bread - Davidbikeprofon Forum topicTaking the plunge: 2 weeks at SFBI !