Recent Forum and Blog Comments
- Thank you Annie.Appreciate
Isand66on Blog postDurum Semolina Sourdough - Yeast Water experimentDavidEFon Forum topicPotato Starter
- Interesting comments
lepainSamidienon Forum topicDeciding on a Mill - electric vs manual grain mills
subfuscpersonaon Forum topicDeciding on a Mill - How about an actual store?
Windischgirlon Forum topicSilly questions to ask - Thank You
dablueson Blog postSticky Buns and baking pans - Change in Ownership?SteveBon Forum topicsearching for flour milled in europe
- Personally speaking, I wouldn
bakingbadlyon Blog postDurum Semolina Sourdough - Whoa... that's too much
bakingbadlyon Blog postFocaccia - FWSY - Rinforzato
- Still a beautiful loaf, even
bakingbadlyon Blog postJosh's Sprouted Wheat Levain w/ Barley and Rye
- Welcome to TFL! As you'veBBQinMaineiacon Forum topicHello from Moose Creek, Alaska
- It is that Moose Creek!
aptkon Forum topicHello from Moose Creek, Alaska - Hi Sylvia,
annie the chefon Blog postFocaccia - FWSY - Rinforzato - Nothing special
davidg618on Blog postSticky Buns and baking pans - Go Dockers! :)
annie the chefon Blog postross's sourdough given a run
- Fortunate for youAnonymouson Forum topicIS Benetton necessary?
- I AGREE!Anonymouson Forum topicArtisan Bread School
- Hi Ian,
annie the chefon Blog postDurum Semolina Sourdough
- Looks very nice
Darwinon Forum topicRoasted Garlic and Rosemary Sourdough - take a look at nybakers.com
Elaginson Forum topicsearching for flour milled in europe - Thanks for your comment,JamesCaon Forum topicsearching for flour milled in europe
- Perfect!
aptkon Forum topicItalian Peasant Bread or Fast Focaccia
- Just enough olive oil
dabrownmanon Blog postDurum Semolina Sourdough - What a beautiful
dabrownmanon Blog postCHALLENGE FOR ALL MULTIGRAIN BREADS FANS
- OH MY GODYou crack my superCeciCon Forum topicIS Benetton necessary?
- very nicely done Varda. You
Isand66on Blog postJosh's Sprouted Wheat Levain w/ Barley and Rye
- Thanks Varda.I think the oil
Isand66on Blog postDurum Semolina Sourdough
- Thanks DA. You are right, it
Isand66on Blog postDurum Semolina Sourdough
- Something else to do with figs, Sylvia
pmccoolon Blog postFocaccia - FWSY - Rinforzato - Looks like you nailed it!
Mini Ovenon Blog postCHALLENGE FOR ALL MULTIGRAIN BREADS FANS - I have seen Italian flourgerhardon Forum topicsearching for flour milled in europe
- Seems like a particularlygerhardon Forum topicsearching for flour milled in europe
- Finally! . . .
Skibumon Blog postCHALLENGE FOR ALL MULTIGRAIN BREADS FANS - really nice
vardaon Blog postDurum Semolina Sourdough - flour milled in Europe
Mini Ovenon Forum topicsearching for flour milled in europe
- Extraordinary taste
hanseataon Blog postCHALLENGE FOR ALL MULTIGRAIN BREADS FANS - :) :) :)scotty71on Forum topicmy heavily stained pizza stone
- Thank you, Varda : )
SylviaHon Blog postFocaccia - FWSY - Rinforzato - That is about the lowest hydration
dabrownmanon Blog postDurum Semolina Sourdough
- Looks amazing
vardaon Blog postFocaccia - FWSY - Rinforzato
- : ) I also thought a lot of cheese
SylviaHon Blog postFocaccia - FWSY - Rinforzato
- Move to Europe!MichaelHon Forum topicsearching for flour milled in europe
- Not to be compared
SylviaHon Blog postFocaccia - FWSY - Rinforzato
- Hallo!
Wild-Yeaston Forum topicHello from Moose Creek, Alaska - spelt makes me nervous
vardaon Blog postJosh's Sprouted Wheat Levain w/ Barley and Rye
- Very strange @ Grandpa Larry
dmsnyderon Forum topicMy Rye Starter Problem: Jewish Deli Rye - I have to beg a neighbor
dabrownmanon Blog postFocaccia - FWSY - Rinforzato
- Thanks
vardaon Blog postJosh's Sprouted Wheat Levain w/ Barley and Rye
- another slice- oh my
vardaon Blog postJosh's Sprouted Wheat Levain w/ Barley and Rye
- Interesting how the L/Y ratio
rozeboosjeon Forum topicMonster Raving Loony Starter