Recent Forum and Blog Comments
- Thank you dabrownman! I findtchismon Forum topic30% Tasmanian Spelt bread
- Discard starter is very useful
OldWoodenSpoonon Forum topicDiscard sourdough starter? - Thank you ElPanadero for thetchismon Forum topic30% Tasmanian Spelt bread
- Ahh! I forgot you don't tastekatyajinion Forum topicdough softening, dissolving, not rising?
- Thank you Mini. I lot ofkatyajinion Forum topicdough softening, dissolving, not rising?
- Thank you Gary, so much forkatyajinion Forum topicKA for kneading at higher than #2?
- I don't want to discourage
sonikaon Forum topicMill residue in flour, and flour oxidation - Thanks, Paul. Of course, you
Basherton Forum topic28 Boules - Thanks! I wish I was getting
Basherton Forum topic28 Boules
- Thanks, Sid
hanseataon Blog postButtermilk Bread from Ketex - Endangered species
hanseataon Blog postButtermilk Bread from Ketex
- And, not or
pmccoolon Forum topic28 Boules - Southern Indiana.Lorilu2on Forum topicHello from Birdseye IN!!
- Rectangular Shaping
Omidon Forum topicIranian Barbari Bread (نان بربری سنتی ایران) - Very attractive loaf!
pmccoolon Blog postTartine Country bread
- You are right, dab
pmccoolon Blog postA bit of catching up
- Thank you, Floyd
pmccoolon Blog postA bit of catching up
- Interesting to me, certainly
pmccoolon Blog postA bit of catching up
- Thanks for the warning, PG ;-)
pmccoolon Blog postA bit of catching up
- Thank you, Janet
pmccoolon Blog postA bit of catching up
- Pictures of My Rustic Bread, Version 2014TwoCatson Forum topicRustic Bread
- I wish I could burn the
Isand66on Blog postA couple of more ITJB bakes, OH MY! - I should have been more specific.
dabrownmanon Forum topicAutolyse question - Thanks Brian. appreciate it.
Isand66on Blog postMulti-Starter Multi-Grain Sourdough
- Sorry here is the link http:/
Isand66on Blog postOld School Jewish Deli Rye with Onions
- Thanks skiActually there is a
Isand66on Blog postOld School Jewish Deli Rye with Onions
- Mini, you're making me blue!
dmsnyderon Blog postSJSD Baguettes and Cream cheese/blueberry snails - Thanks for the clarification!Bev619on Forum topicAutolyse question
- If I had to use this flour . . .
Skibumon Forum topicYES! The quality of your ingredients DO make a difference! - What a great looking loaf for
dabrownmanon Forum topic30% Tasmanian Spelt bread
- What bakery can exist
dabrownmanon Forum topic28 Boules
- and?
Mini Ovenon Forum topicYES! The quality of your ingredients DO make a difference! - That is why God and the Chinese
dabrownmanon Forum topicYES! The quality of your ingredients DO make a difference!
- Glad to see you haven't been
dabrownmanon Blog postA bit of catching up
- Sorry Mini . . .
Skibumon Forum topicYES! The quality of your ingredients DO make a difference!
- Thanks, Nino! I'll have to
Basherton Forum topic28 Boules
- Thanks, Sig! Yeah, you could
Basherton Forum topic28 Boules
- Nice baking Ian!
Skibumon Blog postOld School Jewish Deli Rye with Onions
- What???
Mini Ovenon Forum topicYES! The quality of your ingredients DO make a difference!
- Nice to see/hear what you've
Floydmon Blog postA bit of catching up - Thanks…
Mark Sealeyon Forum topicStoring flour - Thinking of it as "mix andBev619on Forum topicAutolyse question
- No
gary.turneron Forum topicStoring flour - Lovely
ElPanaderoon Forum topic30% Tasmanian Spelt bread - Creaming
gary.turneron Forum topicKA for kneading at higher than #2?
- Tartine loavesmlon Blog postOat Porridge Bread Tartine No 3
- Hi Jeff,I use a 9x4x4 pullman
Janetcookon Forum topicBest Loaf Pan for Danish Rye Bread (rugbrød ) - I like to autolyse whole
dabrownmanon Forum topicAutolyse question
- Thanks! I'm a littlepizza foolon Forum topicTartine 70% WW x 4
- Beautiful boules.ninofiolon Forum topic28 Boules