Recent Forum and Blog Comments
- Thanks Annie. It's theIsand66on Blog postPain au Levain with Shallots
- As to languages: I just putadrion Forum topicShelf life of uncut, 90% 3-step rye.
- thankssmignognaon Blog post82% Hydration Spelt and T85 Loaf
- Years ago, before I was really into bakingAntilopeon Forum topicSoda bread pizza - the crust is an absolute revelation!
- Thank you both, very much. IGadjowheatyon Forum topicShelf life of uncut, 90% 3-step rye.
- The hydration from the Baker's PercentageAntilopeon Forum topicCinnamon Raisin Walnut Bread possible disaster
- You don't go to the troubleadrion Forum topicShelf life of uncut, 90% 3-step rye.
- Bake in Panmrfroston Forum topicCinnamon Raisin Walnut Bread possible disaster
- I have no problemdabrownmanon Blog postPanettone for 2013
- I haven't tried that particular recipeXenophonon Forum topicCinnamon Raisin Walnut Bread possible disaster
- So nicevardaon Blog postPanettone for 2013
- I'm pretty suredabrownmanon Blog post3 Christmas Fruit Cakes - One For Everyone
- The answer to your questionYerffejon Forum topicShelf life of uncut, 90% 3-step rye.
- My 90% hydration rye can beadrion Forum topicShelf life of uncut, 90% 3-step rye.
- These turned out so welldabrownmanon Blog post3 Christmas Fruit Cakes - One For Everyone
- Since I brokedabrownmanon Blog post3 Christmas Fruit Cakes - One For Everyone
- What I like about this bakedabrownmanon Blog post3 Christmas Fruit Cakes - One For Everyone
- Hello, I've experienced muchSpoonandSparrowon Forum topicCinnamon Raisin Walnut Bread possible disaster
- Hi Ian,annie the chefon Blog postPain au Levain with Shallots
- Setting yourself up for failuredsadowskon Forum topicHow do they do it?
- I think it will be okayaptkon Forum topicCinnamon Raisin Walnut Bread possible disaster
- Great wood-fired ovenembthon Forum topiccheck this out
- Looks great. How about aIsand66on Blog post82% Hydration Spelt and T85 Loaf
- I personally wouldn't use theFreshGooseon Forum topicKitchen Aid KSM7586PSR Or Ankarsrum/Electrolux Mixer
- Room tempkwonderson Forum topicFresh Starter - Peaks so quickly
- Limppu just means Loaf in Finnish :)jarkkolaineon Blog postSpelt Pandoro & Limppu Attempt & Ruis Bread from Nordic Breads
- Yeah, that one is a winner.Floydmon Blog post82% Hydration Spelt and T85 Loaf
- It Figures...lbinny1on Forum topicKitchen Aid KSM7586PSR Or Ankarsrum/Electrolux Mixer
- What temp is it presentlymrfroston Forum topicFresh Starter - Peaks so quickly
- I think it's deliberate, mrgrindon Forum topiccheck this out
- Oat bran?DavidEFon Forum topicHow do they do it?
- Thanks DA...I'm not sure ifIsand66on Blog postPain au Levain with Shallots
- Oat Bran as a FillerBob S.on Forum topicHow do they do it?
- What a great looking loaf of bread!dabrownmanon Blog post82% Hydration Spelt and T85 Loaf
- That is an awful nice lookingdabrownmanon Blog postPain au Levain with Shallots
- MMMM... Yummy WOOD fiber!DavidEFon Forum topicHow do they do it?
- Baking TimeBob S.on Forum topicBurnt Italian Bread
- Thank you for your commentkwonderson Forum topicFresh Starter - Peaks so quickly
- Bonus eBookAnonymouson Forum topicSpecial Offer For The Fresh Loaf Members - Premium Silicone Baking Mat
- see thisrichkaimdon Forum topicwhatcha' think of this oven?
- looks like a geoduck poppingsmignognaon Forum topiccheck out my strange bread
- I'm usually not a big fan ofIsand66on Blog post3 Christmas Fruit Cakes - One For Everyone
- Wow! Looks wonderful. LetCAphylon Blog post3 Christmas Fruit Cakes - One For Everyone
- I don't know if this is still an ingredientAntilopeon Forum topicHow do they do it?
- It keeps a long time.tchismon Forum topicFriends of Carl Sourdough starter
- I don't know the answer toBakingmadtooon Forum topicHow do they do it?
- Thank you, dabrownman. I gotMTKon Blog postPanettone for 2013
- This bread looks perfect and I calldabrownmanon Forum topicBurnt Italian Bread
- Very nice dabAnonymouson Blog post3 Christmas Fruit Cakes - One For Everyone
- What is unbelievabledabrownmanon Forum topiccheck this out