Recent Forum and Blog Comments
- Thank you David!Oh, i wish i
Mebakeon Blog postHigh extraction Miche from Peter Reinhart's WGB - Darn! Some one has to do
Mebakeon Blog postHigh extraction Miche from Peter Reinhart's WGB
- Thanks, Zita!For bread
Mebakeon Blog postHigh extraction Miche from Peter Reinhart's WGB
- Yes, the kids seem to tell
Mebakeon Blog postHigh extraction Miche from Peter Reinhart's WGB
- Very strangeXenophonon Forum topicgetting the loaves brown enough
- Triple?? That is interesting.MBaadsgaardon Forum topicKneading for open crumb?
- Oster
gary.turneron Forum topicThe best toaster for Artisan Bread shapes - I guessAnonymouson Blog postPane Valle del Maggia
- TFL ate your message again, Josh!
dmsnyderon Blog postPane Valle del Maggia - Thank you, David! I did
bakingbadlyon Blog postOpening a Sourdough Bakery in Cambodia - Thank you, Karin. As simple
bakingbadlyon Blog postOpening a Sourdough Bakery in Cambodia
- It doesn't sound too bad.
Mini Ovenon Forum topicWaah! My rye bread loaf splits in two horizontally when it bakes. So sad! - Fresh GrainsAnonymouson Blog postPane Valle del Maggia
- More information on rye loaf that splits when bakedNicolaon Forum topicWaah! My rye bread loaf splits in two horizontally when it bakes. So sad!
- I'd use diastolic malt in a hearbeat
Mini Ovenon Forum topicgetting the loaves brown enough
- How exciting!
dmsnyderon Blog postOpening a Sourdough Bakery in Cambodia
- Gorgeous loaves, Manna!
dmsnyderon Blog postThis mornings bake
- Just beautiful
dabrownmanon Blog postThis mornings bake - Nice Logo
hanseataon Blog postOpening a Sourdough Bakery in Cambodia - Mini is right
hanseataon Forum topicWaah! My rye bread loaf splits in two horizontally when it bakes. So sad!
- Use it all the time
hanseataon Forum topicDrying oils for bread baking
- toasterkjohnsonon Forum topicThe best toaster for Artisan Bread shapes
- toasterkjohnsonon Forum topicThe best toaster for Artisan Bread shapes
- toasterkjohnsonon Forum topicThe best toaster for Artisan Bread shapes
- toasterkjohnsonon Forum topicThe best toaster for Artisan Bread shapes
- toasterkjohnsonon Forum topicThe best toaster for Artisan Bread shapes
- Thank you for commenting
bakingbadlyon Blog postOpening a Sourdough Bakery in Cambodia
- Getting close to next summit
mightypizzaovenon Forum topicIranian Barbari Bread (نان بربری سنتی ایران) - Thank you, Dab! Great to hear
bakingbadlyon Blog postOpening a Sourdough Bakery in Cambodia
- Thank you, Khalid. Your kind
bakingbadlyon Blog postOpening a Sourdough Bakery in Cambodia
- Here's a newer model of the Cusinart
Antilopeon Forum topicThe best toaster for Artisan Bread shapes - Congratulations!Xenophonon Blog postOpening a Sourdough Bakery in Cambodia
- I was reading the other day
Mini Ovenon Forum topicConfusion About Yeast and Salt %
- Italian/Swiss lakes @ Mini
dmsnyderon Blog postPane Valle del Maggia
- BTW, I get big holes all theshopkins1994on Forum topicKneading for open crumb?
- :)
tea berrieson Forum topicFirst Loaves Ever :) - Thanks again, Josh!
dmsnyderon Blog postPane Valle del Maggia
- Those look great but I don't remember them
dabrownmanon Forum topicTime to start thinking about St Paddy's Day Bake Challenge
- pesto, yes, a good green idea!
Mini Ovenon Forum topicTime to start thinking about St Paddy's Day Bake Challenge
- I mainly use Durum Semolina
dabrownmanon Forum topicpizza dough flours
- Convection
BobSon Forum topicgetting the loaves brown enough - Thanks Mini!srulybpsydon Forum topicConfusion About Yeast and Salt %
- Follow UpGingion Forum topicBig Bubbles in the Middle of the Loaf and overall inconsistnt Texture
- Great news Zita.
dabrownmanon Blog postOpening a Sourdough Bakery in Cambodia
- "Semola" just means that itadrion Forum topicpizza dough flours
- I'll just say...DavidEFon Forum topicFirst Loaves Ever :)
- I always use sunflowerMisterTTon Forum topicDrying oils for bread baking
- I think it looks lovely!
Pufffon Forum topicMy latest sourdough - It does look like
dabrownmanon Forum topicTime to start thinking about St Paddy's Day Bake Challenge
- sent you a private message.Anonymouson Forum topicFreshly grind spelt bread not rising properly