Recent Forum and Blog Comments
- Hi Khalid,
annie the chefon Blog postFlaxseed Bread from "BREAD" by J. Hamelman - They look wonderful
dsadowskon Forum topicPita Bread - We don't see too many
dabrownmanon Blog post86% Cashew Spelt Squares - i am so going to
dabrownmanon Blog postFaux-tess Cupcakes
- It's
dabrownmanon Forum topicSourdough starter: what do the numbers mean?
- Good experiment
MarieHon Blog postMy Score and Glaze Comparison for Rolls - Just checking...
Floydmon Forum topic"Bookmark this" not working on Baked Potato Bread - Thanks everyone! And bonXenophonon Blog postCramique: a traditional breakfast bread from Belgium
- Basket size @ elizabethc
dmsnyderon Blog postPain de Campagne from FWSY, with increased whole grains - Hello, Kitchen Barbarian, I
jascallie1on Forum topic"Bookmark this" not working on Baked Potato Bread - Very nice breakfast raisin bread!
dabrownmanon Blog postCramique: a traditional breakfast bread from Belgium
- My life as a lump of dough!Les Nightingillon Forum topicTartine: am I doing it wrong?
- Very nice looking bake Marcus
Isand66on Blog postPears and Barley - Yum! Send some on over!
Isand66on Blog postFaux-tess Cupcakes
- That sounds really good, Xenophon
pmccoolon Blog postCramique: a traditional breakfast bread from Belgium - Yes to the 300g,
pmccoolon Forum topicSourdough starter: what do the numbers mean?
- I was going to stay out of thisproth5on Forum topicDeciding on a Mill
- What a hearty and beautiful
Isand66on Blog postHanseata's Cecilienhof Challenge - My Take
- Awesome looking loaf Josh!
Isand66on Blog postSour Apple w/ Walnuts
- Thanks everyone!
JMonkeyon Blog postOlive Fougasse - Khalid I'm so happy for you
Isand66on Blog postFlaxseed Bread from "BREAD" by J. Hamelman
- While you are waiting for knowledgable millers
pmccoolon Forum topicDeciding on a Mill
- Beautiful loaves all around.
Isand66on Blog postross's sourdough given a run
- Sourdough starter: what do the numbers meanKelly1960on Forum topicSourdough starter: what do the numbers mean?
- Might help to think of the dough as
Mini Ovenon Forum topicTartine: am I doing it wrong? - Very nice bread. Must taste
Isand66on Blog postCramique: a traditional breakfast bread from Belgium
- ThanksPaddyLon Forum topicDan Lepard's 4 hour croissants.
- Those look great. Beautiful
Isand66on Blog post86% Cashew Spelt Squares
- Try Peter Reinhart's BBA White Bread Var 2...
Antilopeon Forum topicHow do the commercial bakers get that white fluffy bread? - Good insight, and my real problemLes Nightingillon Forum topicTartine: am I doing it wrong?
- Sour Jewish Rye: A Problem
Grandpa Larryon Blog postMy Pizza Revelation - Karin, the temperature was . . .
Skibumon Blog postHanseata's challenge loaf, my take . . . - Hi Josh,By 'dry' I didn't
Janetcookon Blog postSour Apple w/ Walnuts - Thanks AllAnonymouson Blog postSour Apple w/ Walnuts
- HI Juergen,So I wasn't too
Janetcookon Blog postHanseata's Cecilienhof Challenge - My Take
- Is it this?Great Australian
Kitchen Barbarianon Forum topicDan Lepard's 4 hour croissants. - Powdered egg whites no longer
Kitchen Barbarianon Forum topicAnybody have experience with powdered egg whites/meringue powder?
- It doesn't work for me. It
Kitchen Barbarianon Forum topic"Bookmark this" not working on Baked Potato Bread
- That is some awful nice
dabrownmanon Blog postross's sourdough given a run
- 350F - so spot on!
Kitchen Barbarianon Forum topicHow do the commercial bakers get that white fluffy bread?
- There are 5" loaf pans, but a
Kitchen Barbarianon Forum topicI just want soft white bread...and keep failing....and trying! Going CRAZY!
- It will work either way
Mini Ovenon Forum topicTartine: am I doing it wrong?
- Spelt
Juergen Krausson Blog postCHALLENGE FOR ALL MULTIGRAIN BREADS FANS - I'm glad to hear that
hanseataon Blog postCHALLENGE FOR ALL MULTIGRAIN BREADS FANS - Thanks Frank im afraid that
yozzauseon Blog postross's sourdough given a run - Nice!
hanseataon Blog postDan Lepard's Pumpkin Whey Bread
- Type casting ...
Juergen Krausson Blog postHanseata's Cecilienhof Challenge - My Take
- That is one hefty loaf of
Mebakeon Blog postHanseata's Cecilienhof Challenge - My Take - Two thin slices
Juergen Krausson Blog postHanseata's Cecilienhof Challenge - My Take
- Smoked salmon
Juergen Krausson Blog postHanseata's Cecilienhof Challenge - My Take