Recent Forum and Blog Comments
- Beautiful !
trailrunneron Blog postWhole Wheat with Caramelized Onions - Hi Pat,Very cute brioche
Janetcookon Blog post100% Whole Wheat Brioche - I guess it would depends onCeciCon Blog postPain Au Quinoa
- Yes I still cant find theCeciCon Blog postPain Au Quinoa
- We'll that's an added benefit
bnomon Forum topicIf you work with wet doughs, read this for a "handy" tip. - Hi Josh,I agree with you,CeciCon Blog postPain Au Quinoa
- Hi Dab,Its on the margin ofCeciCon Blog postPain Au Quinoa
- Yes its like incorporatingCeciCon Blog postPain Au Quinoa
- Thank you for your nice wordsCeciCon Blog postPlötziade - Pain Au Levain
- Hi John,I proud to receive aCeciCon Blog postPlötziade - Pain Au Levain
- Hi Karin,Thanks very much forCeciCon Blog postPlötziade - Pain Au Levain
- Hi IanYours are theCeciCon Blog postPlötziade - Pain Au Levain
- Hi Flour-power,I have usedCeciCon Blog postPlötziade - Pain Au Levain
- Thanks Josh!!Im glad that youCeciCon Blog postPlötziade - Pain Au Levain
- Thanks you for your kindCeciCon Blog postPlötziade - Pain Au Levain
- InspiringBobBouleon Blog postPlötziade - Pain Au Levain
- No flavor
bnomon Forum topicIf you work with wet doughs, read this for a "handy" tip.
- Brilliant!BobBouleon Forum topicIf you work with wet doughs, read this for a "handy" tip.
- As far as I could tell, the
emkayon Forum topicIf you work with wet doughs, read this for a "handy" tip. - Awesome!salmaon Blog postBrotforms and Tartine Country Loaf, a pictorial essay
- Oh no! BHPBS
Mini Ovenon Forum topicFarewell to gluten free: Why we are so easily fooled by pseudoscience - Sweetly Reminiscent of Kings Hawaiian
flour-poweron Blog postRecipe ... Portuguese Sweet Bread - Flat out failures are not much fun to photograph.
David Esq.on Forum topicHello all from the Canadian prairies... - "when I needed to take my tub
samf526on Forum topicIf you work with wet doughs, read this for a "handy" tip. - Why did you go back?
David Esq.on Forum topicIf you work with wet doughs, read this for a "handy" tip.
- Thanks!
portermarienaon Blog postMy First Shot at Tartine Breads Basic Country Bread - Nice to be hereJane Doughon Forum topicHello all from the Canadian prairies...
- Thank you, Ian!
dmsnyderon Blog postBakes from 4-6-2014 - What a coincidence!
dmsnyderon Forum topicIf you work with wet doughs, read this for a "handy" tip.
- Mild
flour-poweron Blog postAte The First, Photographed The Second
- Crumb.
flour-poweron Blog postAte The First, Photographed The Second
- I buy the Grain Process Hardjackie9999on Forum topicFlour in Canada !!
- I called the manufacturer whoarcopresson Forum topictiles versus perforated sheet pans for sourdough batards
- As a big Tartine Country
Song Of The Bakeron Blog postMy First Shot at Tartine Breads Basic Country Bread - This is a beauty! Love the
Song Of The Bakeron Blog postFrench Bread with Week Old Pâte Fermentée
- I had an unfortunate
emkayon Forum topicIf you work with wet doughs, read this for a "handy" tip.
- hi Antilopecan you answerAnonymouson Forum topicZojirushi :bread/cake is short and heavy,what am i doing wrong?
- How long ago was the change
Song Of The Bakeron Forum topicFlour in Canada !!
- Quinoa
hanseataon Blog postPain Au Quinoa - We have been trying to have
Song Of The Bakeron Blog postPain Au Quinoa
- Nice research!
largenealon Forum topicIf you work with wet doughs, read this for a "handy" tip. - Great bread CeciC. Looks
Song Of The Bakeron Blog postPlötziade - Pain Au Levain
- Holey cow!
hanseataon Blog postPlötziade - Pain Au Levain
- Crumb?doscoon Blog postAte The First, Photographed The Second
- What I did...
heavyhandedon Forum topicChallah Bread - @Alan...Perforated Pansdoscoon Forum topictiles versus perforated sheet pans for sourdough batards
- Next is one of Khalid's recipes
CAphylon Blog postMy first Vermont Sourdough - Great looking bake Phyllis.
Isand66on Blog postMy first Vermont Sourdough - Great job! Your crust and
Isand66on Blog postPlötziade - Pain Au Levain
- Beautiful bread. Love that
Isand66on Blog postPain Au Quinoa