Recent Forum and Blog Comments
- my favorite fruit.. yummy
evonlimon Blog postWholewheat Spiced Fig Bread - lovely.. i love the golden
evonlimon Blog postGilchester's Farmhouse Brown Flour - a generous gift from the UK
- Pitas are easy! Very
Mebakeon Blog postPR's Whole wheat Pita bread - I'm not sure why thesuaveon Forum topicspontaneously fermented rye bread
- hoodwinked
anandaon Forum topicIrish frozen dough being sold in Australia as fresh baked today - It is such a pleasure to see
Mebakeon Blog postGilchester's Farmhouse Brown Flour - a generous gift from the UK
- Hi Dab The ovens are very
yozzauseon Blog post50% WHOLEMEAL WITH FETA AND OLIVES S/D - Thanks Flour FingersGregSon Forum topicSticky and Flat
- I have a new bookAnonymouson Forum topicspontaneously fermented rye bread
- WhenAnonymouson Blog postBouchon Bakery - Pate Sucree and Pastry Creme
- Beautiful bread, beautiful ovenspossum-lizon Blog post50% WHOLEMEAL WITH FETA AND OLIVES S/D
- sticky and flatflour fingerson Forum topicSticky and Flat
- Please share!elighton Forum topicSpelt variations with starter
- fascinating idea
Frankoon Forum topicspontaneously fermented rye bread - Thx, Gary
david earlson Forum topicPreferment ingredient amounts - in or out of formulas? - Thanks DMAN, you have . . .
Skibumon Blog postMy sourdough bus . . . - Many thanks Derek!
Skibumon Blog postMy sourdough bus . . .
- Dabrowny, the way I look at
Song Of The Bakeron Blog postMy sourdough bus . . . - Mighty tasty loaf . . .
Skibumon Blog postMy sourdough bus . . .
- Gosh Brian!
dabrownmanon Blog postMy sourdough bus . . . - Thanks John . . .
Skibumon Blog postMy sourdough bus . . .
- I would not classify thecfiimanon Forum topicNewbie question about bleached flour and starter
- Greeting from Melbourne
annie the chefon Blog post50% WHOLEMEAL WITH FETA AND OLIVES S/D - Beautiful baguettes!
SylviaHon Blog postFrench Baguettes - if the smell is good, you
phazon Forum topicNewbie question about bleached flour and starter - Nice bread there Brian , nice
yozzauseon Blog postMy sourdough bus . . .
- After a bit more work theAnonymouson Forum topicCrypto-Peerless mixer.
- Divide
hanseataon Forum topicDividing the dough before bulk rising? - Hi Anniegreetings from Perth,
yozzauseon Blog post50% WHOLEMEAL WITH FETA AND OLIVES S/D
- If it tastes as good as it looks,
pmccoolon Blog postMy sourdough bus . . . - Some educated guesses, @ndechenne
pmccoolon Forum topicspontaneously fermented rye bread
- Most of our baking stuff is
MANNAon Forum topicPretzel Buns sticking.. driving me nuts! - Hey Brian. This is one
Song Of The Bakeron Blog postMy sourdough bus . . .
- Hi Khalid the Feta here is
yozzauseon Blog post50% WHOLEMEAL WITH FETA AND OLIVES S/D
- no problem
Nickisafoodieon Forum topicfreshness of flour - Since your starter is alreadytchismon Forum topicShould I create a new starter
- @gary.turnerproth5on Forum topicPreferment ingredient amounts - in or out of formulas?
- I never knowproth5on Forum topicPreferment ingredient amounts - in or out of formulas?
- Thank you Varda. Yes, the
Song Of The Bakeron Blog postNaan Bread
- Link
gary.turneron Forum topicPreferment ingredient amounts - in or out of formulas? - Forum protocols
gary.turneron Forum topicPreferment ingredient amounts - in or out of formulas?
- how about rubbing the rack with a block
Mini Ovenon Forum topicPretzel Buns sticking.. driving me nuts! - Water?
ndechenneon Forum topicspontaneously fermented rye bread - Impressive Rye!
Mini Ovenon Blog postMini's 100% Dark Rye & Chia Recipe ...Love at 104% hydration
- Oh my,proth5on Blog posttell me about your flour mill...
- Fresh works
Our Crumbon Forum topicfreshness of flour - Wonder if we need a topic
david earlson Forum topicPreferment ingredient amounts - in or out of formulas?
- Oh man
vardaon Blog postNaan Bread - Nice bread! Haven't tried
Isand66on Blog postWholewheat Spiced Fig Bread - Hi Dave, thanks for yourcfiimanon Forum topicNewbie question about bleached flour and starter