Recent Forum and Blog Comments
- I forgot to add that thedoscoon Forum topicRepeated sourdough fail ... could you offer some advice?
- Yes, southern Ontario.It's injackie9999on Forum topicOrdering from USA, shipping to Canada
- Yes, it's malt powder. None
ichadwickon Forum topicOrdering from USA, shipping to Canada - Great. I am going to try themkresson Forum topicWhite Breads: Var 1 The Bread Baker's Apprentice - Too Yeasty
- Lovely crust..and crumb
anandaon Blog postWhole Wheat Sourdough From "CRUST" and Pastry#6 - Thanks, Nico
davidg618on Blog postMy take on Deli Rye - Think again
davidg618on Forum topicMeasuring Canadian flour in American recipes
- Welcome, passionne!
Floydmon Forum topicHello from Singapore! - Welcome!
Floydmon Forum topicHello from Brooklyn, NY!
- Yeah!
Abelbreadgalleryon Forum topicMiche (another version) - There are lots of posts on
Floydmon Forum topicWhite Breads: Var 1 The Bread Baker's Apprentice - Too Yeasty
- Tangzhong water roux
Antilopeon Forum topicWhite Breads: Var 1 The Bread Baker's Apprentice - Too Yeasty - Not sure what DMP is ...butjackie9999on Forum topicOrdering from USA, shipping to Canada
- Hey that is just great
dabrownmanon Blog postAnother blooming boule, Forkish style again - Not to mention ...pjkobulnickyon Forum topicStory on the health benefits of sourdough
- Indeed, this is a beauty,
Mebakeon Forum topicMiche (another version) - Hi Khalid,
davidg618on Blog postWhole Wheat Sourdough From "CRUST" and Pastry#6
- And let's not forget the Wheat Belly craze
lepainSamidienon Forum topicStory on the health benefits of sourdough - mini?
Mini Ovenon Forum topicMiche (another version) - From Boules to CrackersGail_NKon Blog postAnother blooming boule, Forkish style again
- Les:No problem. Will post adoscoon Forum topicTwo things -- Dough too liquidy and what is the importance of the seam?
- different problem... different threadLes Nightingillon Forum topicTwo things -- Dough too liquidy and what is the importance of the seam?
- Bad typing!
dabrownmanon Blog postMy take on Deli Rye
- "Liquidy" Doughdoscoon Forum topicTwo things -- Dough too liquidy and what is the importance of the seam?
- Now i feel terrible about
dabrownmanon Blog post11/10 Bake
- Now i feel terrible about
dabrownmanon Blog post11/10 Bake
- Looks as good
dabrownmanon Blog postA quick French bread
- We all know how over-proofed
Mini Ovenon Forum topicSourdough cuts gluten?
- that is
Foodzeiton Blog postlast leaves - a shaker helps
Mini Ovenon Forum topicBanneton/Brotform?
- Thanksmkresson Forum topicWhite Breads: Var 1 The Bread Baker's Apprentice - Too Yeasty
- Great job Floyd....it's
Isand66on Blog postA quick French bread - Crust or camerapjkobulnickyon Forum topicMiche (another version)
- That's a beauty.
Isand66on Forum topicMiche (another version)
- My go to white bread...
Antilopeon Forum topicWhite Breads: Var 1 The Bread Baker's Apprentice - Too Yeasty
- Well Chef
Wingnuton Blog post11/10 Bake - David it's very
nicodvbon Blog postMy take on Deli Rye - I owned the local UPS Store
ichadwickon Forum topicOrdering from USA, shipping to Canada
- sourdough LAB
nicodvbon Forum topicSourdough cuts gluten?
- Thank you as always Khalid.
Isand66on Blog postMulti-grain Sourdough with Soaker
- You are too kind Breadsong!
Isand66on Blog postMulti-grain Sourdough with Soaker
- I used to shop at World Market all the time.
dabrownmanon Blog postOlive Levain
- Border brokerage costsmini_maggieon Forum topicOrdering from USA, shipping to Canada
- Shipping!PaddyLon Forum topicOrdering from USA, shipping to Canada
- not easy
vardaon Blog postFig Anise Bread - Thanks. The recipes I'm using
ichadwickon Forum topicMeasuring Canadian flour in American recipes
- Thanks Josh
annie the chefon Blog postOlive Levain - Rye flourStuartGon Forum topicBanneton/Brotform?
- Thanks!pizza foolon Forum topicBread springing DOWN and up
- Fine looking pizzas, Floyd.
Mebakeon Blog postThree pizzas