Recent Forum and Blog Comments
- You are right. This bake
dabrownmanon Blog postThe 100% Whole Grain, Multigrain - Mashed by Melon Test - 3 Ways - Wow dab! You it doing it again . . .
Skibumon Blog postThe 100% Whole Grain, Multigrain - Mashed by Melon Test - 3 Ways - It is used in the
dabrownmanon Blog postThe 100% Whole Grain, Multigrain - Mashed by Melon Test - 3 Ways
- G'day Dabrownman
annie the chefon Blog postThe 100% Whole Grain, Multigrain - Mashed by Melon Test - 3 Ways - Many thanks Paul!
Skibumon Blog postToday's batard with an added twist.
- Instead of putting the dough
yyon Forum topicBasic question - 13g is the one that I have -
Kitchen Barbarianon Forum topicSilly questions to ask - WorriedGregSon Blog postThe 100% Whole Grain, Multigrain - Mashed by Melon Test - 3 Ways
- Nicely done, skibum!
pmccoolon Blog postToday's batard with an added twist. - Really good
vardaon Blog postJosh's Sprouted Wheat Levain w/ Barley and Rye - Welcome!
aptkon Forum topicHello - Hello Khalid
SylviaHon Blog postFocaccia - FWSY - Rinforzato - Hello and welcome to TFL!DavidEFon Forum topicHello
- Hello Howard
SylviaHon Blog postFocaccia - FWSY - Rinforzato
- ever so slightly
trailrunneron Blog post40% rye 60% spelt RYW and Whey - Welcome and here is theYerffejon Forum topicHello
- maybe it's not the gluten...
Mini Ovenon Forum topicsearching for flour milled in europe - Thank you for your kind words
Isand66on Blog postDurum Semolina Sourdough - Wow! You have a great taste
Mebakeon Blog postFocaccia - FWSY - Rinforzato - If it is any consolation,
Mebakeon Blog post40% rye 60% spelt RYW and Whey
- This is one handsome loaf,
Mebakeon Blog postJosh's Sprouted Wheat Levain w/ Barley and Rye
- Those are some attractive
Mebakeon Blog postDurum Semolina Sourdough
- Sorry I was using thepal251on Forum topicSilly questions to ask
- Another option..
GYGon Forum topicI just want soft white bread...and keep failing....and trying! Going CRAZY! - Many thanks to you Ross!Yeah,
Mebakeon Blog postFlaxseed Bread from "BREAD" by J. Hamelman
- Thanks for the kind words,
Mebakeon Blog postFlaxseed Bread from "BREAD" by J. Hamelman
- Sorry for the belated relpy,
Mebakeon Blog postFlaxseed Bread from "BREAD" by J. Hamelman
- I have a Fibrament stone andMaeveon Forum topicmy heavily stained pizza stone
- Thanks dab, carolyn, Sylvia and Marci!!!
Skibumon Blog postToday's batard with an added twist.
- yes...
trailrunneron Blog post40% rye 60% spelt RYW and Whey
- Terminology confusion
Juergen Krausson Blog post40% rye 60% spelt RYW and Whey - glad you came to look..
trailrunneron Blog post40% rye 60% spelt RYW and Whey
- I wouldn't touch a silicone
Kitchen Barbarianon Forum topicSilly questions to ask
- Yes, but the reason for one
Kitchen Barbarianon Forum topic100% Whole Wheat Pain De Mie
- Seconding BreadBro
lepainSamidienon Forum topicHave I killed my starter? - My road to this formula
Juergen Krausson Blog post40% rye 60% spelt RYW and Whey
- I see a lot of posts aboutBreadBroon Forum topicHave I killed my starter?
- Very nice!SpoonandSparrowon Blog postToday's batard with an added twist.
- Recipe clarificationralphyoon Blog postPolenta Pepita Sourdough
- May I have your recipe?CeciCon Blog postTaiwanese Sourdough Steam Buns - 3 different flavors
- Lovely Focaccia, Pizzas and Jamsholds99on Blog postFocaccia - FWSY - Rinforzato
- You ever had problems withpal251on Forum topicSilly questions to ask
- Check the ArchivesPostal Grunton Blog postThe Sourdough Saga: Reviving the Starter
- OMG!
SylviaHon Blog postFocaccia - FWSY - Rinforzato
- Actually,...Delbadryon Forum topic100% Whole Wheat Pain De Mie
- Nice work
SylviaHon Blog postToday's batard with an added twist.
- Should be fine
Darwinon Forum topicHave I killed my starter? - Rye better for starters?Kelly1960on Forum topicHave I killed my starter?
- Oven temp.
SylviaHon Blog postFocaccia - FWSY - Rinforzato
- Thank you, Brian
SylviaHon Blog postFocaccia - FWSY - Rinforzato