Recent Forum and Blog Comments
- I was just checking out the
WoodenSpoonon Forum topicHoneyville Flour - Thanks for the feedback!bakerkevinon Forum topicFirst Bread Loaves
- Jim, thanks, I had seen thatbarryvabeachon Forum topicBaking with Peter Reinhart
- Whats the different between aCeciCon Blog postFarmer's Market Week 25 and a Few Other Things
- Very nice video and
mdvpcon Forum topicBaguette Video - another option: Central Milling's Artisan Organic Bread Flourrichkaimdon Forum topicHoneyville Flour
- Sure
BobSon Forum topicLong bulk rise vs. short proof ? - I've actually done what you're suggesting
MonkeyDaddyon Forum topicStarter Sacrilege!! - Yea, true. I haven't noticedMBaadsgaardon Forum topicANOTHER attempt at an open crumb
- Thankyou for the feedback. IMBaadsgaardon Forum topicANOTHER attempt at an open crumb
- You might consider usingjustsayingon Forum topicWould this be a good recipe?
- nutrition completejustsayingon Forum topicWould this be a good recipe?
- Glenn can't see your picturesSydon Blog postClayton's Blue Ribbon Bread (the Po-Boy Choice)
- Thanks for that video Mark.Sydon Forum topicBaguette Video
- Some of the aroma componentsXenophonon Forum topicNo Knead Bread = No Baked Bread Smell?
- Could it be the amount of yeast?
andychriston Forum topicNo Knead Bread = No Baked Bread Smell? - Glenn, your flickr photoscranboon Blog postClayton's Blue Ribbon Bread (the Po-Boy Choice)
- Great to hear from you Glenn!Sydon Blog postTartine Trio
- I can pretty much guarantee you would like it, Glenn.
dmsnyderon Blog postPane Valle del Maggia - Thanks!Xenophonon Forum topicDan Lepard's Golspie Loaf
- My comment got lost too
GSnydeon Blog postPane Valle del Maggia - I didn't know there was Italian Rye Bread
GSnydeon Blog postPane Valle del Maggia
- Fine looking bread da. ISydon Blog postUn-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts
- A Beautiful Bake of One of my Faves
GSnydeon Blog postTartine Trio
- I'll take back my previous
WoodenSpoonon Forum topicANOTHER attempt at an open crumb
- Lucy has surpassed herselfgmabakingon Blog postUn-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts
- Good information. I've bakedMike Jordanon Forum topicNo Knead Bread = No Baked Bread Smell?
- Thanks for the commentsMike Jordanon Forum topicLight Whole Wheat Bread
- Honeyville - my go-to grains.Breadbabeon Forum topicHoneyville Flour
- Thank you Gerhard
mcson Forum topicBaguette Video - CookiesGail_NKon Blog postWhole Wheat Chocolate Chip Cookies
- artful
mcson Forum topicBaguette Video
- Hi Gail,These do look
Janetcookon Blog postWhole Wheat Chocolate Chip Cookies - Bake it yourself...Xenophonon Forum topicWould this be a good recipe?
- Nice video, you are a nicegerhardon Forum topicBaguette Video
- charcoal cold smoking
Darwinon Blog postUn-Smoked Spelt Sprouter with Turkish Figs, Seeds, Aromatics & Some Nuts - woops!
Mini Ovenon Forum topicwhat hydration is this starter? - Thanks Sarakaun! :)Best,SydSydon Blog postTartine Trio
- Good flourMichaelHon Forum topicHoneyville Flour
- Thanks Ian,Yes, my philosophySydon Blog postTartine Trio
- I went to the SFBI Systematic
mdvpcon Forum topicartisan bread class
- The crumb comes out nice. I
MANNAon Blog post40% Preferment - Keep
Wingnuton Forum topicBaguette Video - For your first attempt this
Isand66on Forum topicFirst Bread Loaves - I add olive oil to many of my
Isand66on Forum topicANOTHER attempt at an open crumb
- Baguette-video
Stuart Borkenon Forum topicBaguette Video - Organic
Nickisafoodieon Forum topicHoneyville Flour - Most successful bread machine recipes
Antilopeon Forum topicWould this be a good recipe? - Strong Bread Flour is a British term
Antilopeon Forum topicWould this be a good recipe?
- Try it and seesandydogon Forum topicWould this be a good recipe?