Recent Forum and Blog Comments
- 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 - Hi, GhaziSorry for the
Mebakeon Forum topic100% whole sour spelt - Dabrownman:Bob Marleyon Forum topicStarters: batter-type and thick-type
- yours truly.
mwilsonon Forum topicStarters: batter-type and thick-type - A mature firm starter is
mwilsonon Forum topicStarters: batter-type and thick-type
- I may have worded my thoughtsrisenshineon Forum topicIs the writing on the wall for the future of commercial mixers for home use?
- Generally I knead using noBob Marleyon Forum topicIs my kneading causing layers?
- Thanks Dabrownmanghazion Forum topic100% rye sour
- glad
v's sison Blog postdeux baguettes
- Thanks, Syd!
dmsnyderon Blog postPain au Levain with Whole Wheat Flour 6-2-14 - I guess it's true
gary.turneron Blog postAuthentic Bread - You're Doing It Wrong! - 1 am is outlandish!
v's sison Blog postdeux baguettes
- It sure looks great.
dabrownmanon Blog postHerb blossom fougasse - Not such a fast learner!
v's sison Blog postdeux baguettes
- I love the looks of your rye
dabrownmanon Forum topic100% rye sour
- Thanks Bob, most of theDrew Childerson Forum topicIs my kneading causing layers?
- Great breadgmabakingon Forum topicPlotziade 2 evaluation is up!
- Too much flour?PaddyLon Forum topicIs my kneading causing layers?
- Great story!
v's sison Blog postdeux baguettes
- A firm starter:Is lessdoughookeron Forum topicStarters: batter-type and thick-type
- Baguettes
v's sison Blog postdeux baguettes
- A photo that shows what youBob Marleyon Forum topicIs my kneading causing layers?
- That is the way
dabrownmanon Forum topicStarters: batter-type and thick-type
- Nice to "meet" you, too!
v's sison Blog postdeux baguettes
- So, I figured there was no
biondanonimaon Forum topicStarters: batter-type and thick-type
- Does anybody else get thisdoughookeron Forum topicIs the writing on the wall for the future of commercial mixers for home use?
- Too true!
hanseataon Blog postAuthentic Bread - You're Doing It Wrong! - HAHAHA!
hanseataon Blog postAuthentic Bread - You're Doing It Wrong!
- All-Purpose & Bread Flour protein
Antilopeon Forum topicDifferences in flour in Canada and the US - Wow!
vardaon Blog postdeux baguettes - Well my friend!!
tssaweberon Blog postdeux baguettes - Shaping Dough
BetsyMePoochoon Forum topicWorlds Ugliest baguettes - pre-shapebikeprofon Forum topicWorlds Ugliest baguettes
- Thanks for your feedback.ghazion Forum topic100% rye sour
- nice baguettes
mcson Blog postdeux baguettes
- I'm sorry, you lost me whenadrion Forum topic100% rye sour
- Rye is addictiveghazion Forum topic100% rye sour
- Hmmmm, I like it. How's theadrion Forum topic100% rye sour
- Beautiful bread David!All theSydon Blog postPain au Levain with Whole Wheat Flour 6-2-14
- Wow! You are a fast learner.Sydon Blog postdeux baguettes
- A beautiful story
lepainSamidienon Blog postdeux baguettes - It does sound like me too...
PetraRon Forum topicYou know you are totally hooked on Baking - Old man syndrome
gary.turneron Blog postAuthentic Bread - You're Doing It Wrong!
- Old man syndrome
gary.turneron Blog postAuthentic Bread - You're Doing It Wrong!
- Hi Leah and Nice to 'Meet'
Janetcookon Blog postdeux baguettes - thank you, David!
v's sison Blog postdeux baguettes