Recent Forum and Blog Comments
- Thank you, Karin The passion
Mebakeon Blog postLast two Bakes - Thanks, windischgirlBake more
Mebakeon Blog postLast two Bakes
- I have used their whole rye
WoodenSpoonon Forum topicA new North Carolina Resource ? organic wheat producer/consortium ? - Do you guys recommend
MikeRookon Forum topicDid I mess up my Tartine starter? - Okay thanks. So should I wait
MikeRookon Forum topicDid I mess up my Tartine starter?
- BreadBro is right. Getting acranboon Forum topicDid I mess up my Tartine starter?
- "foul chemical flavour"
rozeboosjeon Forum topicWeight Watchers demonisation of bread - Giving the Quinoa version a try ...doscoon Blog postGF Experiments #3
- Improving crumbdoscoon Blog postTrying to Improve the Crumb
- Debra Wink's starterJanet Yangon Forum topicDid I mess up my Tartine starter?
- I've used raisin mush (soaked
Mebakeon Blog postLast two Bakes
- Thanks ,JanetYou'll love this
Mebakeon Blog postLast two Bakes
- Thanks, bakingmadUmm, it is
Mebakeon Blog postLast two Bakes
- Thanks, Sruly. I'll send you
Mebakeon Blog postLast two Bakes
- Thanks, Floyd
Mebakeon Blog postLast two Bakes
- No, do not start over. It isBreadBroon Forum topicDid I mess up my Tartine starter?
- I fail to see how a slice ofBakingmadtooon Forum topicWeight Watchers demonisation of bread
- Welcome!
hanseataon Blog postI've been looking for loaves in all the wrong places.... - Quite a difference indeed...
rozeboosjeon Forum topicWeight Watchers demonisation of bread
- Exchange whole wheat
hanseataon Forum topicHomemade Wheat Flour
- Very nice breads
hanseataon Blog postLast two Bakes
- Sadly true
hanseataon Forum topicWeight Watchers demonisation of bread
- I have decided to waithardough4010on Forum topicHow long do I wait?
- Rye Chops - Visual Dictionary (of Sorts)
daobreadon Forum topicRye meal and rye chops - Cold bulk retardation
hanseataon Forum topicBulk proofing in fridge.
- Interesting Discussion
Kboneon Forum topicCan Water Roux be Refrigerated? - You are inspiring!
Windischgirlon Blog postLast two Bakes - British flour
twcinnhon Blog postTrying to Improve the Crumb - Shaping etc
Juergen Krausson Blog postSome GF Experiments - Gluten developmentdoscoon Forum topicfirst sourdough - am I missing something
- Can I refrigerate dough successfullyBoron Elgaron Forum topicCan I refrigerate dough successfully
- i see. thanks for the insight
boeboenon Blog postYet another croissants blog - A chance yes, but only if
mwilsonon Forum topicStarting and maintaining a live sourdough culture in Southeast Asia - Yeast
pantone_000on Forum topicStarting and maintaining a live sourdough culture in Southeast Asia - I found the answer to Q4 insphinxieon Forum topicQuestions for 100% ww no knead bread
- Hi, In response to red5 - Itomasdon Forum topicfirst sourdough - am I missing something
- That makes sense, since fromsphinxieon Forum topicQuestions for 100% ww no knead bread
- Spoon scale
pantone_000on Forum topicOsmotolerant yeast weight/volume!
- Spoon scale
pantone_000on Forum topicOsmotolerant yeast weight/volume!
- Personally, I wouldn't everBreadBroon Forum topicQuestions for 100% ww no knead bread
- BreadTalk
pantone_000on Forum topicGreetings from Hong Kong!
- very lovely :^)breadsongon Blog postCherry and Chocolate Sourdough Boule
- Great looking breads as
Isand66on Blog postLast two Bakes - I am not sure if you have
Janetcookon Forum topicHomemade Wheat Flour - Enjoy Melbourne...I would
Isand66on Blog postRicotta Garlic Knots
- Thanks Brian.Look forward to
Isand66on Blog postRicotta Garlic Knots
- Many, many changes.
dmsnyderon Blog postJewish Sour Rye - Sourdough rising in fridgedoscoon Forum topicfirst sourdough - am I missing something
- only...
Foodzeiton Blog postRicotta Garlic Knots - I usually use only 100% homebarryvabeachon Forum topicHomemade Wheat Flour