Recent Forum and Blog Comments
- Gorgeous!
Julie McLeodon Blog postOat Porridge Bread Tartine No 3 - Sticky stuffRusson Blog postHokkaido Milk Bread with Tangzhong
- It might seem that the salt won'tMisterTTon Forum topicAutolyse question
- Interesting classes, Paul.
Mebakeon Blog postA bit of catching up - Poylnuclear @ Karin!
Mebakeon Blog postButtermilk Bread from Ketex
- Tartine #3 - check this out
RobynNZon Forum topicTartine Book No. 3: Modern Ancient Classic Whole - Mmm, Yum! So, how do you like
Mebakeon Blog postMulti-Starter Multi-Grain Sourdough
- Oh, yes definitely! CorrectBakingmadtooon Forum topicSaturday Loaf
- Looking good from here, Josh.
Mebakeon Blog postWeek 23 Winter Market (Forbidden Black Rice Porridge Bread)
- My great grandfather usedMisterTTon Blog postAnother Horst Bandel Black Pumpernickel
- So after letting the flourBev619on Forum topicAutolyse question
- Russian Rye
Juergen Krausson Blog postMy Current Projects: Gluten Free / Bread for a "Treasure Island" fair - By DefinitionAnonymouson Forum topicAutolyse question
- Definitely worth a try
CrustandCrumbon Blog postApple Whole Rye Bread from Bernd Bakery - moist, wonderful, delicious! - Good recipe to try Ian
CrustandCrumbon Blog postButtermilk Bread from Ketex
- My baking German is improving
CrustandCrumbon Blog postButtermilk Bread from Ketex
- Some people...Postal Grunton Blog postA bit of catching up
- Interesting experiment. I
Janetcookon Forum topicdough softening, dissolving, not rising? - Sorry, I misunderstood.PaddyLon Forum topicdough softening, dissolving, not rising?
- Cooked grains get weighed
Janetcookon Forum topicReinhart Multigrain Straun - measuring ingredients
- Hi Paul,Thanks for posting
Janetcookon Blog postA bit of catching up
- yes, of course when I did itkatyajinion Forum topicdough softening, dissolving, not rising?
- Do you not run the risk ofDevoynicheon Forum topicusing steam to get a crispy crust
- Boiling water.PaddyLon Forum topicdough softening, dissolving, not rising?
- Thanks for the link to the
Janetcookon Blog postApple Whole Rye Bread from Bernd Bakery - moist, wonderful, delicious!
- Yes it is some kind of overkatyajinion Forum topicdough softening, dissolving, not rising?
- Thanks Josh.it was a bit wet
Isand66on Blog postMulti-Starter Multi-Grain Sourdough - yeast or starter?embthon Forum topicdough softening, dissolving, not rising?
- Thank youmaojnon Blog postMy Beautiful and Delicious Zebra Chiffon Cake
- Thank you! I am having funkatyajinion Forum topicTartine No 3 question
- I can't recall exactly what I
Janetcookon Forum topicTartine No 3 question
- Thank you isand66! Yes thetchismon Forum topic30% Tasmanian Spelt bread
- BreadBro, how is it you havekatyajinion Forum topicTartine No 3 question
- Thank you Janet. I am quitekatyajinion Forum topicTartine No 3 question
- Thank you WoodenSpoon !tchismon Forum topic30% Tasmanian Spelt bread
- Thank You for the comments,tchismon Forum topic30% Tasmanian Spelt bread
- Looks lovelyAnonymouson Blog postMulti-Starter Multi-Grain Sourdough
- village BakerAnonymouson Blog postThe latest
- Beautiful loaf. Must taste
Isand66on Forum topic30% Tasmanian Spelt bread
- I suggest you use parchment
Isand66on Forum topicCiabatta Couche Calamity
- Thank you Darwin!tchismon Forum topic30% Tasmanian Spelt bread
- comboAnonymouson Forum topicusing steam to get a crispy crust
- Must be something about that
Isand66on Blog postSJSD Baguettes and Cream cheese/blueberry snails
- Great looking bread, Sid
hanseataon Blog postButtermilk Bread from Ketex - Looks great
Darwinon Blog postMy Beautiful and Delicious Zebra Chiffon Cake - Gary,thanks for the tip onkatyajinion Forum topicKA for kneading at higher than #2?
- Thank you! I will contactkatyajinion Forum topickitchen aid pro line 7 qt stand mixer anyone?
- Thanks. I'm glad I inspired
Isand66on Blog postMulti-Starter Multi-Grain Sourdough
- Dang that looks awesome! I
WoodenSpoonon Blog postMulti-Starter Multi-Grain Sourdough - Eatwell Farmlinderon Forum topicWhere can I purchase wheat berries in northern Califonia?