Recent Forum and Blog Comments
- MMMM... Yummy WOOD fiber!DavidEFon Forum topicHow do they do it?
- Baking Time
Bob 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 popping
smignognaon Forum topiccheck out my strange bread - I'm usually not a big fan of
Isand66on Blog post3 Christmas Fruit Cakes - One For Everyone - Wow! Looks wonderful. Let
CAphylon Blog post3 Christmas Fruit Cakes - One For Everyone - I don't know if this is still an ingredient
Antilopeon 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 got
MTKon Blog postPanettone for 2013 - This bread looks perfect and I call
dabrownmanon Forum topicBurnt Italian Bread - Very nice dabAnonymouson Blog post3 Christmas Fruit Cakes - One For Everyone
- What is unbelievable
dabrownmanon Forum topiccheck this out
- One of the easiest and best
dabrownmanon Forum topicReady to try first loaf
- Gorgeous panettone!
dabrownmanon Blog postPanettone for 2013
- When that pepper first came up
dabrownmanon Blog postNot So Stollen – Christmas 2013
- Bread is very forgivingDavidEFon Forum topicReady to try first loaf
- What the heck are you doing in
dabrownmanon Blog postNot So Stollen – Christmas 2013
- Typically, yearsDavidEFon Forum topicFriends of Carl Sourdough starter
- Soryy it took so long to get bak to the blog.
dabrownmanon Blog postNot So Stollen – Christmas 2013
- Also, cut back on the water.
mrfroston Forum topicFresh Starter - Peaks so quickly - Bulk stretch and fold
dsadowskon Forum topiccheck this out - Glad it worked out well. IBakingmadtooon Forum topicUnder Cooked bottom and quick 2nd prove
- Thank you for your commentkwonderson Forum topicFresh Starter - Peaks so quickly
- Thanks, I bought one of thebarryvabeachon Forum topicSpecial Offer For The Fresh Loaf Members - Premium Silicone Baking Mat
- Lovely Brown Loaf
dickeytton Forum topicUnder Cooked bottom and quick 2nd prove - Thanks, Ian!I have gained a
Mebakeon Blog postWhole Wheat Pullman Bread, and Pastry # 9 - Thanks, David!
Mebakeon Blog postWhole Wheat Pullman Bread, and Pastry # 9
- Not burnt, but beautifulcarbliciouson Forum topicBurnt Italian Bread
- Iggy is the bestFailikaon Forum topicGreat Artisan Bakery in Cambridge, MA
- Recipe and Video how to make Pompeii Bread
Antilopeon Forum topicOverdone toast?
- Hi everyone -I wanted to
Gadjowheatyon Forum topic90% Rye - 2kg loaf? - Very interesting to watch.
Antilopeon Forum topiccheck this out
- Yes most of my friend doesn'tCeciCon Blog postStraight 75% WW Bread
- brilliant suggestion! I willCeciCon Blog postStraight 75% WW Bread
- Omg they look so good. I'veCeciCon Blog post3 Christmas Fruit Cakes - One For Everyone
- For what it's worth, this is
Gadjowheatyon Forum topic90% Rye - 2kg loaf?
- Very innovative. Cool !!!!
nora sasson Forum topiccheck this out - Neighbors
Timboon Forum topicNew Starter smells - Thanks David
Timboon Forum topicNew Starter smells
- check it outgrindon Forum topicBurnt Italian Bread
- Thank you, Floydm.^o^
MTKon Blog postPanettone for 2013
- I'm glad you like it.
MTKon Blog postPanettone for 2013
- Congratulation
FrenchNyonyaon Blog postPanettone for 2013 - Terrif baking, Wingut!rossnrolleron Blog postPre Holiday Baking
- Aha, really…. perhaps wil do
nora sasson Forum topicBurnt Italian Bread
- Thank you Bob, will do just
nora sasson Forum topicBurnt Italian Bread
- Being a novice, I am always
nora sasson Forum topicBurnt Italian Bread