Recent Forum and Blog Comments
- Good to be backtxfarmeron Blog postSourdough Cronut - Hey hey hey, remember me?
- Thanks David!txfarmeron Blog postSourdough Cronut - Hey hey hey, remember me?
- Great Chinesetxfarmeron Blog postSourdough Cronut - Hey hey hey, remember me?
- Whoa! Amazing work txfarmer.
mwilsonon Blog postSourdough Cronut - Hey hey hey, remember me? - Beautiful foods, txfarmer!
dmsnyderon Blog postSourdough Cronut - Hey hey hey, remember me? - Intrigued
chouette22on Blog postYeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread - 很高兴见到你!
Floydmon Blog postSourdough Cronut - Hey hey hey, remember me? - How about stacking some small trays
Mini Ovenon Forum topicShort oven, burned bottoms - I'll make it again and avoid
CAphylon Blog postMy First Tartine Loaf - My first breads were
David Esq.on Blog postMy First Tartine Loaf - Vodka...
Foodzeiton Blog postToady Tang Zhong Multigrain Sourdough Boule - Don't Waste FlourCapn Dubon Forum topicDid I mess up my Tartine starter?
- They're beautiful!PaddyLon Forum topicBürebrot diamond cut
- I fully agree with Yerffej,
WoodenSpoonon Forum topicHow to teach novices Artisan Bread making? - Show them how to prepare theBreadBroon Forum topicHow to teach novices Artisan Bread making?
- Crumb shot!doscoon Forum topicBürebrot diamond cut
- Making bread, of any type, isYerffejon Forum topicHow to teach novices Artisan Bread making?
- Beautiful scoring!
Julie McLeodon Forum topicBürebrot diamond cut - I will make the cherry
CAphylon Blog postChocolate cherry sourdough bread
- Chocolate/Apricot Sourdough--it was good!
CAphylon Blog postChocolate cherry sourdough bread
- oeMe, AgainCapn Dubon Forum topicCalibrate Your Oven
- Your flour choices
anandaon Forum topicAnanda's Pain au Levain using both a Wheat Levain and a Rye Sourdough - Wow! Looks beautiful.
CAphylon Forum topicBürebrot diamond cut
- Your loaf may be a little
Isand66on Blog postAndy’s Borodinsky, Take#2 - Okay, so not your prettiest
Isand66on Blog postYeast Water and Poolish 42 Percent Whole Multigrain Walnut and Pistachio Bread
- Thank you Khalid...I've been
Isand66on Blog postOld School Jewish Deli Rye with Onions
- Hi,thanks for your comments.
Isand66on Blog postOld School Jewish Deli Rye with Onions
- first curing fire completematthewcoveon Forum topicNew Build just started
- Thanks dabrownman. Your
rozeboosjeon Forum topicHappy with these slashes... - I'm not sure what the
Kboneon Forum topicNew AKM Assistent (Electrolux DLX) Mixer Arm Won't Lock - Forum Coding
ElPanaderoon Forum topicBest way to maintain and keep a helthy starter in 30C/86F temps - Like the idea, but ....
foodsluton Forum topicCalibrate Your Oven - Everything looks great!
dabrownmanon Forum topicA cold winters night - Hi KhaledNomad Breadon Blog postTartine Country bread - 2nd attempt
- YeastLörrenon Blog postDan Lepard's Barm Bread (100% sourdough)
- I guess this is where the 300 F comes from?
dabrownmanon Blog postAndy’s Borodinsky, Take#2
- Thank you
Andreea Con Blog postGreek Sourdough Country Bread - Thanks a million!yancypupon Forum topicDutch pancake
- We made the pie.
dabrownmanon Blog postToady Tang Zhong Multigrain Sourdough Boule
- Oh my! I forgot to previewMostlySDon Forum topicBest way to maintain and keep a helthy starter in 30C/86F temps
- Yes I agree,
Mini Ovenon Forum topicTiming bread rise+proof from starter rises
- Lovely
ElPanaderoon Blog postGreek Sourdough Country Bread
- A couple of good questions hereMostlySDon Forum topicBest way to maintain and keep a helthy starter in 30C/86F temps
- Thanks
Andreea Con Blog postGreek Sourdough Country Bread
- What a great multigrain bread.
dabrownmanon Blog postGreek Sourdough Country Bread
- That is a nice open crumb for
dabrownmanon Forum topicHappy with these slashes...
- Interesting information, DA.
Mebakeon Blog postAndy’s Borodinsky, Take#2 - There you go Khalid.
dabrownmanon Blog postAndy’s Borodinsky, Take#2
- Gluten?FITon Forum topicYES! The quality of your ingredients DO make a difference!
- Will do!
CAphylon Blog postMy First Tartine Loaf