Recent Forum and Blog Comments
- Don't let the organic get
dabrownmanon Blog post40% rye 60% spelt RYW and Whey - Now that the maple,brown sugar
dabrownmanon Blog postFocaccia - FWSY - Rinforzato
- you gotta work on typo's !
trailrunneron Blog post40% rye 60% spelt RYW and Whey - Thank you Janet. Appreciate
Isand66on Blog postDurum Semolina Sourdough - the yellow spelt road !
trailrunneron Blog post40% rye 60% spelt RYW and Whey
- Great experiments ...
trailrunneron Blog postToday's batard with an added twist.
- Hi IanBeautiful loaves! I
Janetcookon Blog postDurum Semolina Sourdough - white streaksMaverickon Forum topicI just want soft white bread...and keep failing....and trying! Going CRAZY!
- I hate nonstick bakeware,
Kitchen Barbarianon Forum topicSilly questions to ask - Sounds challenging
vardaon Blog post40% rye 60% spelt RYW and Whey - Thanks Janet
trailrunneron Blog post40% rye 60% spelt RYW and Whey
- Glad youi
dabrownmanon Blog postToday's batard with an added twist.
- Fig, proscuitto @ carmelized onion!!!
Skibumon Blog postFocaccia - FWSY - Rinforzato - Thanks Wing! Appreciate it
Isand66on Blog postDurum Semolina Sourdough
- TR,DON"T give up on spelt. I
Janetcookon Blog post40% rye 60% spelt RYW and Whey
- I will try that,..
trailrunneron Blog post40% rye 60% spelt RYW and Whey
- Grandpa Larry, send me some...
Mini Ovenon Forum topicMy Rye Starter Problem: Jewish Deli Rye - You have provided some goodpal251on Forum topicSilly questions to ask
- I can almost smell it from here...
aptkon Blog postMy first entry on my Tfl blog - Those look yummy!
aptkon Forum topicPita Bread
- yes...
trailrunneron Blog postFocaccia - FWSY - Rinforzato
- Very fresh
vardaon Blog postJosh's Sprouted Wheat Levain w/ Barley and Rye
- I like the wfo weather now
SylviaHon Blog postFocaccia - FWSY - Rinforzato - Experimenting
SylviaHon Blog postFocaccia - FWSY - Rinforzato
- Great bread and great soup are made
dabrownmanon Blog postItalian Peasant Bread
- It looks like
dabrownmanon Blog post40% rye 60% spelt RYW and Whey
- Great looking
Wingnuton Blog postDurum Semolina Sourdough - Hello Ian!
SylviaHon Blog postFocaccia - FWSY - Rinforzato
- Hello and Thank You!
SylviaHon Blog postFocaccia - FWSY - Rinforzato
- My Fig jam recipe for the jam maker
SylviaHon Blog postFocaccia - FWSY - Rinforzato
- Thank you
SylviaHon Blog postFocaccia - FWSY - Rinforzato
- Looks delicious
SylviaHon Blog postItalian Peasant Bread
- Lovely moist crumb
SylviaHon Blog postJosh's Sprouted Wheat Levain w/ Barley and Rye
- Well, my sour is about ready
Grandpa Larryon Forum topicMy Rye Starter Problem: Jewish Deli Rye - Thank you for your kind words
Isand66on Blog postDurum Semolina Sourdough
- Welcome!While you are
Floydmon Blog postMy first entry on my Tfl blog - Start with pasta then, unlikesuaveon Forum topicsearching for flour milled in europe
- Gorgeous pizze and focaccia, Sylvia!
dmsnyderon Blog postFocaccia - FWSY - Rinforzato - Beautiful !!
trailrunneron Blog postDurum Semolina Sourdough
- Drooling :)
trailrunneron Blog postFocaccia - FWSY - Rinforzato
- Those pizzas and focaccia all
Isand66on Blog postFocaccia - FWSY - Rinforzato
- You're most welcome. I have
Isand66on Blog postJosh's Sprouted Wheat Levain w/ Barley and Rye
- Experimenting
vardaon Blog postJosh's Sprouted Wheat Levain w/ Barley and Rye
- new flours
vardaon Blog postJosh's Sprouted Wheat Levain w/ Barley and Rye
- Honestly I would throw it out
Kitchen Barbarianon Forum topicDiastatic Malt Syrup Storage
- I have round cake pans from
Kitchen Barbarianon Forum topicSilly questions to ask
- keep in touch - offer still stands...
subfuscpersonaon Forum topicDeciding on a Mill - Appreciate your comments Zita
Isand66on Blog postDurum Semolina Sourdough
- Thank you Annie.Appreciate
Isand66on Blog postDurum Semolina Sourdough
- Yeast Water experimentDavidEFon Forum topicPotato Starter