Recent Forum and Blog Comments
- This hit the spot today for
Benitoon Blog postCinnamon Raisin Sourdough Milk Bread 50% Whole Wheat - Patience is, indeed, hard
alcophileon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker - Need more gadgets?
alcophileon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker
- followup
strawbrookon Forum topicKoMo, Mockmill, and Salzburger... - Thanks a lot, Don, for those
SunnyGailon Forum topicMy never-ending quest for a more open crumb... - I did not think that such a
SunnyGailon Forum topicMy never-ending quest for a more open crumb...
- Tangzhong in Rustic Bread
Dennis Mon Forum topicCombining Tang Zhong method with Artisan Bread in 5 Min - Holey Grail
MTloafon Forum topicMy never-ending quest for a more open crumb... - I find that every time I did
Mingon Forum topicI want "Bigger" bread, what is my issue? - Thanks, Gavin,
Debra Winkon Blog postHazelnut and Fig Levain - Hi there, we live in Whitby,Baker2on Forum topicgrain mill KoMO Mio
- Just a maybe suggestion....clazar123on Forum topicMy never-ending quest for a more open crumb...
- I might try that, thanks!
SunnyGailon Forum topicMy never-ending quest for a more open crumb...
- No standardmarianaon Forum topicI want "Bigger" bread, what is my issue?
- Hi there, where do you buykaptain jackon Forum topicgrain mill KoMO Mio
- Wow! That looks magnificent.
squattercityon Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker - The gluten is being used to
yozzauseon Forum topicSpelt Bread Bakers. Do you use a Dough Conditioner? - More or less
Econprofon Blog postChristmas baking - Wow!
Econprofon Forum topicDurum wheat for baking bread?
- Haha yes, buying in bulk isstu77000on Forum topicDurum wheat for baking bread?
- This type of bread indeed
Ilya Flyameron Blog postLatgaliešu Maize (Latgalian Rye, Latvia)—The Rye Baker - The description on the Vevorbarryvabeachon Forum topicElectric Bread Oven for Home/Commercial Use?
- As I said elsewhere, glad you
Benitoon Blog postSourdough Bread and some Charcuterie
- I think they look great. BTWbarryvabeachon Forum topicMy never-ending quest for a more open crumb...
- Long time no see
Abeon Blog postSourdough Bread and some Charcuterie - Thanks Benny. After I weighedgavincon Blog postHazelnut and Fig Levain
- Yes, very addictive. I tookgavincon Blog postHazelnut and Fig Levain
- Thanks Tony. Yes, they'regavincon Blog postHazelnut and Fig Levain
- Thanks Abe. I'm very happygavincon Blog postHazelnut and Fig Levain
- As Phil right above this comment said...
alfansoon Forum topicDurum wheat for baking bread? - Great! Looking forward to
squattercityon Blog postChristmas baking
- OK !! :)
Debra Winkon Forum topicHow to make my starter stronger?
- Several durum fans herefoodforthoughton Forum topicDurum wheat for baking bread?
- There was somebody not too long ago
Abeon Forum topicHow to make my starter stronger?
- Thank you so much for theMilleron Forum topicHow to make my starter stronger?
- Thank you for your interestMilleron Forum topicHow to make my starter stronger?
- Hi, Pal!
pmccoolon Blog post"But I'm not dead yet!" - They did, indeed.
pmccoolon Blog post"But I'm not dead yet!"
- Fingers crossed…
alcophileon Blog postChristmas baking
- This is howmarianaon Forum topicHow to make my starter stronger?
- congrats on a largely
squattercityon Blog postChristmas baking
- Noted. Although dough
Mangia Paneon Forum topicSpelt Bread Bakers. Do you use a Dough Conditioner? - In general, if your starter
Mingon Forum topicHow to make my starter stronger?
- Wow, look at those, amazing
Benitoon Blog postHazelnut and Fig Levain
- Addictive, right?
Debra Winkon Blog postHazelnut and Fig Levain
- Thanks so much. Nice to see
Benitoon Blog postNewfoundland Savory Black Pepper Potato Milk Rolls
- Don't change anything just yet
Debra Winkon Forum topicHow to make my starter stronger?
- Ironically
Econprofon Blog postChristmas baking
- 1 ton?
Econprofon Forum topicDurum wheat for baking bread?
- Extra Fancy
The Roadside Pie Kingon Forum topicDurum wheat for baking bread?