Recent Forum and Blog Comments
- Thanks Josh for your input.kmelleckeron Forum topicKneading Question
- Only waiting 2 years? Do you remember Ying's
dabrownmanon Forum topicIs TXFarmer around? - Using a mixerAnonymouson Forum topicKneading Question
- Thanks!
SallyBRon Forum topicIs TXFarmer around? - Artisan, as many know it today, is a definition
dabrownmanon Forum topic"Artisan" Bread?
- It's getting colder!
Mini Ovenon Forum topicIs TXFarmer around? - Last I heard she was working
Floydmon Forum topicIs TXFarmer around? - Nov, ...I hope so.
Mini Ovenon Forum topicIs TXFarmer around?
- Oh, don't even mention the
SallyBRon Forum topicIs TXFarmer around?
- SoothingPaddyLon Forum topicA short video for your enjoyment.
- I get 85% hydration
Mini Ovenon Forum topic"Artisan" Bread?
- "Artisan"
Wild-Yeaston Forum topic"Artisan" Bread? - Mini, I don't think anyonesuaveon Forum topic"Artisan" Bread?
- By my math it would be aboutsuaveon Forum topic"Artisan" Bread?
- KAF website loafDavidEFon Forum topic"Artisan" Bread?
- Lovely loaves, Johnholds99on Blog postInadvertent 50% Rye & Swedish Rye Variation
- Bread with attitude!Tomas,
kensbread01on Forum topicPerusing that perfect loaf - Thanks! I can only take
breadbakingbassplayeron Blog postSpelt Pandoro & Limppu Attempt & Ruis Bread from Nordic Breads - TFL archives is stuffed with
davidg618on Forum topicEffects of long rise in cold environment? - If I may ask, what is this
bakingbadlyon Blog postCoconut Cashew SD & Brezeln (German Pretzels) - Thanks, Khalid!Likewise, I
bakingbadlyon Blog postCoconut Cashew SD & Brezeln (German Pretzels)
- Do the math on this recipe
davidg618on Forum topic"Artisan" Bread?
- SEA sourdough fan
pantone_000on Forum topicStarting and maintaining a live sourdough culture in Southeast Asia - crust
vardaon Blog postBlack Seeds - Thanks!
pantone_000on Forum topicStarting and maintaining a live sourdough culture in Southeast Asia
- Will try the dill
vardaon Blog postBlack Seeds
- I've experienced something
mwilsonon Forum topicSlight Cinnamon-esque Flavour In Breads?? - Hi, CeciI've calculated your
Mebakeon Forum topicProblem with YW SD 100% wholewheat sandwich bread - Keeping starterDavidEFon Forum topicStarting and maintaining a live sourdough culture in Southeast Asia
- Hopefully Next Week
dablueson Forum topicMy New Cadco OvenW - John, Please bear in mind
Mebakeon Forum topicA CALL OUT FOR RYE BREAD HOW TO VIDEOS
- I am not far from you, Im in
nora sasson Forum topicStarting and maintaining a live sourdough culture in Southeast Asia - Love mine. It is well priced
Dreasbakingon Forum topicbosch stand mixer - Universal vs Compact
Dreasbakingon Forum topicWhich mixer is best for me?
- Ohhh
Abelbreadgalleryon Forum topicThree King’s Cake (filled with almond paste) - Wow! those are lovely Finnish
Mebakeon Blog postSpelt Pandoro & Limppu Attempt & Ruis Bread from Nordic Breads
- Scoring Videocarriejton Blog postBread Scoring Tutorial (updated 1/2/2009)
- I'm glad your bakery plans
Mebakeon Blog postCoconut Cashew SD & Brezeln (German Pretzels)
- Those are excellent Rye
Mebakeon Blog postBlack Seeds
- Top notch bread, John, and
Mebakeon Blog postInadvertent 50% Rye & Swedish Rye Variation
- Falling Number
anandaon Forum topicLocal Flour - Salt
PeterSon Forum topicStarting and maintaining a live sourdough culture in Southeast Asia - spelt pandoro
PeterSon Blog postSpelt Pandoro & Limppu Attempt & Ruis Bread from Nordic Breads
- Halving the starter recipe
pantone_000on Forum topicStarting and maintaining a live sourdough culture in Southeast Asia
- Thank you, dabrownman. ;)
pantone_000on Forum topicStarting and maintaining a live sourdough culture in Southeast Asia
- I will, Nora. Thanks for the
pantone_000on Forum topicStarting and maintaining a live sourdough culture in Southeast Asia
- Weekend baker
pantone_000on Forum topicStarting and maintaining a live sourdough culture in Southeast Asia
- Erratic is the problem
pantone_000on Forum topicStarting and maintaining a live sourdough culture in Southeast Asia
- Good point actually... I didhazimtugon Forum topicLocal Flour
- I wouldn't do a high rye
Janetcookon Blog postInadvertent 50% Rye & Swedish Rye Variation