Recent Forum and Blog Comments
- I started using the Nutrimill and the Mini Nutrimill
dabrownmanon Blog post107% Whole Grain 8 Grain Sourdough - AhhhAnonymouson Blog post107% Whole Grain 8 Grain Sourdough
- Yes Chris it is most certainly NOT
andychriston Forum topicBosch MUM professional/home - Scientifically, I think it is called the 'Toady Effect'
dabrownmanon Blog post107% Whole Grain 8 Grain Sourdough
- Cracked RyeMichaelHon Blog postHamelman's 5-Grain Levain
- That is definitely a high
MarkSon Forum topicBosch MUM professional/home - lids
ericreedon Forum topicnewbie - that's a great quote, andjimtr6on Forum topicnewbie
- Awesome!
bbegleyon Blog postAn Oakland Bagel - mix
ericreedon Forum topicnewbie
- Fantastic bake. Your crumb
Isand66on Blog postPile o Batards - The blisters on the one withoutMisterTTon Blog postAn Oakland Bagel
- The bread is veryMisterTTon Blog postPile o Batards
- This one is a keeper! I
Isand66on Blog post107% Whole Grain 8 Grain Sourdough
- thanks eric, I like itjimtr6on Forum topicnewbie
- thanks, I have consideredjimtr6on Forum topicnewbie
- Nice mill!
andychriston Forum topicHello All
- grams idiot, its grams.eddiebon Forum topicLight fluffy with thin crust.
- Good luck!
David Esq.on Forum topichard bottom crust - David now that's a great ideaghazion Forum topichard bottom crust
- I think I would be stretchingeddiebon Forum topicRice Flour dusting for taste?
- Just discovered the EDIT button.eddiebon Forum topicLight fluffy with thin crust.
- Mini OvenMar 27 2014 - 6eddiebon Forum topicLight fluffy with thin crust.
- Is it save to assume that oneeddiebon Forum topicLight fluffy with thin crust.
- No.eddiebon Forum topicLight fluffy with thin crust.
- Welcome David!tchismon Forum topicHello from Falkirk Scotland.
- results from only using sourdough starterDrinkon Forum topicHigh grain sourdough hybrid breads how to make them rise?
- Welcome!
dmsnyderon Forum topicHello from Falkirk Scotland. - Wow DABAnonymouson Blog post107% Whole Grain 8 Grain Sourdough
- Howdy
Darwinon Forum topicHello from Falkirk Scotland. - thanks for the tip..
trailrunneron Blog postPile o Batards - Difference between AP and BFdoscoon Blog postBBA Pain de Campagne ... 3/24/14
- Why not mill it?
David Esq.on Blog postHamelman's 5-Grain Levain
- I wouldn't change the temp if the tops are good.
David Esq.on Forum topichard bottom crust
- Wow!!
Slainteon Blog postSan Francisco Country Sourdough - No David
Wingnuton Blog post3/27/14 Bake (with food) - starting a starter
ericreedon Forum topicnewbie
- Just gotta say ....
dmsnyderon Blog post3/27/14 Bake (with food)
- Thanks David, its tasty as
WoodenSpoonon Blog postPile o Batards - Nice batch of bâtards, WS!
dmsnyderon Blog postPile o Batards
- I will look into TJ Max, when
bbegleyon Blog postDuck Rabbit Stout Bread
- Thanks for the feedback. I
bbegleyon Blog postDuck Rabbit Stout Bread
- Thanks, Michael!
dmsnyderon Blog postHamelman's 5-Grain Levain
- Thanks for the compliment
WoodenSpoonon Blog postPile o Batards
- Are you baking
dabrownmanon Forum topichard bottom crust
- WOWfredmanon Forum topicReport on a Long Dormant Starter
- WOW!
BetsyMePoochoon Forum topichard bottom crust - I got this one: http://retsel
yeast infectionon Forum topicHello All - Thanks JanetMaluzon Forum topicHas this website been hijacked by football (soccer) fans?
- Problem solved
David Esq.on Forum topichard bottom crust