Recent Forum and Blog Comments
- Thanks Khalid. Appreciate
Isand66on Blog postMax's 100% Triple Levain Bread with Onions - Wow! beautiful scenery, and a
Mebakeon Blog postMax's 100% Triple Levain Bread with Onions - Welcome to TFL,Looks good
Mebakeon Blog postRosemary sourdough
- It's great to hear from you
Isand66on Blog postMax's 100% Triple Levain Bread with Onions
- Nice piece of article, david.
Mebakeon Forum topicGood sense regarding nutrition and bread
- A chacon fit for kings, and
Mebakeon Blog postPrince George's Chacon
- Bench Flour
Bluwberryon Blog postCherry/Raisin Bread Cave - The crumb
Abelbreadgalleryon Forum topicHoax Cake - Overproofed or too much bench flourMisterTTon Blog postCherry/Raisin Bread Cave
- a good summer
Frankoon Blog postLocal Flours - thermometer in the dough
Frankoon Forum topicMajor Issues With Whole Wheat Loaves
- Wasn't expecting a brief
bakingbadlyon Blog postPrince George's Chacon - What an adorable puppy! If
bakingbadlyon Blog postMax's 100% Triple Levain Bread with Onions
- The crumb turned out great
Song Of The Bakeron Blog postPrince George's Chacon - the dry crust can, and
phazon Forum topicMy First Sourdough Problem - Drying Out - Those look great, Franko.
Floydmon Blog postLocal Flours - No need for apologies Franko.
Song Of The Bakeron Forum topicMajor Issues With Whole Wheat Loaves
- Thanks again Yozza, for the . . .
Skibumon Blog postTodays mutant loaf . . . - retarding and temperatures
Frankoon Forum topicMajor Issues With Whole Wheat Loaves
- I do
Wingnuton Blog post8/2 Bake - Good share, David, thank you.
Floydmon Forum topicGood sense regarding nutrition and bread
- Cheers all
Wingnuton Blog post8/2 Bake
- From memory it has about 10%
PiPson Forum topicMajor Issues With Whole Wheat Loaves - Perfect. Thanks for this
Song Of The Bakeron Forum topicMajor Issues With Whole Wheat Loaves
- I would say 27C is much to
PiPson Forum topicMajor Issues With Whole Wheat Loaves
- Hi Phil.Thanks for your
Song Of The Bakeron Forum topicMajor Issues With Whole Wheat Loaves
- Thank you Franko for your
Song Of The Bakeron Forum topicMajor Issues With Whole Wheat Loaves
- warm weather
Frankoon Forum topicMajor Issues With Whole Wheat Loaves
- Blueberries, toasted almonds and lemon zest!!!
Skibumon Blog post8/2 Bake
- you're welcome
yozzauseon Blog postTodays mutant loaf . . . - Spaghetti sauce, pizza sauce, etc
Antilopeon Forum topicimpromptu and unusual bread toppings - Recipee
dakkaron Blog post8/2 Bake - Holy heart-attack for
Isand66on Blog post8/2 Bake
- Ok... you're killing me!!!!
gmagmabaking2on Blog post8/2 Bake - Nice looking loaves Josh.
Isand66on Blog postFarmer's Market Week 11 CranPoppy Spelt (60% WholeGrain)
- Sprouted flours @ Andy
dmsnyderon Blog postLocal Flours - Hi John,Sorry these
PiPson Forum topicMajor Issues With Whole Wheat Loaves
- Pulla
hanseataon Blog postBlushing Maiden and Other Desserts - No Breads - U.S. Flour info list I put together - lists protein
Antilopeon Forum topicHigh Gluten Flour
- Still, so much of thatsuaveon Forum topicGood sense regarding nutrition and bread
- ThanksAnonymouson Blog postFarmer's Market Week 11 CranPoppy Spelt (60% WholeGrain)
- Re: Good SensePostal Grunton Forum topicGood sense regarding nutrition and bread
- Sprouted flours
anandaon Blog postLocal Flours - Answer from Debra Winkkolobezkaon Forum topicHow does a SD starter survive drying / freezing?
- Your poor Max
dabrownmanon Blog postPrince George's Chacon - I'll taste it tomorrow
Abelbreadgalleryon Forum topicHoax Cake
- ok thanks a million. I'llbayoubakeryon Forum topicreviving a neglected starter.
- good, we got bacteria!
Mini Ovenon Forum topicreviving a neglected starter. - Search Local Country Sites for Bread Recipes
Antilopeon Forum topicSpanish baking/Indian breads
- What a great looking loaf od bread Josh.
dabrownmanon Blog postFarmer's Market Week 11 CranPoppy Spelt (60% WholeGrain)