Recent Forum and Blog Comments
- My experiences
alcophileon Forum topicMedium vs Whole/Dark Rye Flour - Can I claim test bakes on my income tax? LOL
The Roadside Pie Kingon Forum topicStrong anecdotal evidence and what I have learned - Workday 100% WW 2nd trylouiscohenon Forum topicHamelman Workday 100% Whole Wheat
- Your second try looks great,carynon Forum topicHamelman Workday 100% Whole Wheat
- Any new updates to this
invisibleflashon Forum topicStoring Wheat Berries in Vacuum Sealed Food Saver Bags? - 2nd Try Betterlouiscohenon Forum topicHamelman Workday 100% Whole Wheat
- Thanks for the Linkslouiscohenon Forum topicMedium vs Whole/Dark Rye Flour
- Buckwheat, white rye, and
Ilya Flyameron Forum topicMedium vs Whole/Dark Rye Flour - That's annoying! I would say
Ilya Flyameron Forum topicMedium vs Whole/Dark Rye Flour
- Should be possibleclazar123on Forum topicSingle Whole Grain Flour GF Sourdough?
- I knew you'd have the answer
squattercityon Forum topicMedium vs Whole/Dark Rye Flour - Another surprisingly good white rye
Econprofon Forum topicMedium vs Whole/Dark Rye Flour - Ah and I think your point
Ilya Flyameron Forum topicMedium vs Whole/Dark Rye Flour
- I was wondering the same
Ilya Flyameron Forum topicMedium vs Whole/Dark Rye Flour
- serious question, Ilya: why
squattercityon Forum topicMedium vs Whole/Dark Rye Flour
- Agree in general, but for
Ilya Flyameron Forum topicMedium vs Whole/Dark Rye Flour
- For anyone else looking for
oniparon Forum topicAre Oven Bread Proof Temps too Hot for Panettone? - I think I've written this
squattercityon Forum topicMedium vs Whole/Dark Rye Flour
- There doesn’t seem to be a clear standard
Econprofon Forum topicMedium vs Whole/Dark Rye Flour
- Soakers/Scald/Mashlouiscohenon Forum topicRecipe Source and/or Favorite Mash/Scald Breads
- Beautiful bakes
Isand66on Blog post"But I'm not dead yet!" - Fresh yeast
Possum-Pieon Forum topicDo types of yeast affect flavor - Back to Powderdoughookeron Forum topicAnother Stab at S.F. Sourdough
- no luck with construction bladeRavenDon Basic pageLesson Five, Number 4: Scoring
- We really like our new kitchen.
pmccoolon Blog post"But I'm not dead yet!" - So it seems.
pmccoolon Blog post"But I'm not dead yet!"
- A few years back,
pmccoolon Blog post"But I'm not dead yet!"
- Yes, still plugging along.
pmccoolon Blog post"But I'm not dead yet!"
- One of my favorites, too.
pmccoolon Blog post"But I'm not dead yet!"
- I only clean the starter jar
Benitoon Forum topicWait to Feed a New Starter? - I prefer fresh yeast
Mini Ovenon Forum topicDo types of yeast affect flavor - Exactly my point!
Abeon Forum topicWait to Feed a New Starter? - You guys made my day!
Mini Ovenon Forum topicWait to Feed a New Starter?
- and yet you rinse out
Abeon Forum topicWait to Feed a New Starter?
- Bravo
alfansoon Forum topicStrong anecdotal evidence and what I have learned - Thank you!
The Roadside Pie Kingon Blog post20221214 Homemade lard
- Jar changing...malcolm.nzon Forum topicWait to Feed a New Starter?
- Sweet and sour pork
Yippeeon Blog post20221214 Homemade lard - That dish looks so good
The Roadside Pie Kingon Blog post20221214 Homemade lard
- RE Yeast FlavorPostal Grunton Forum topicDo types of yeast affect flavor
- RE Recent BakingPostal Grunton Blog post"But I'm not dead yet!"
- More things to play with...
Yippeeon Blog post20221214 Homemade lard
- You might enjoy
Econprofon Forum topic100% sourdough spelt bread
- Gee thanks, Benny. High
squattercityon Forum topic100% sourdough spelt bread
- I like it
Abeon Forum topicSingle Whole Grain Flour GF Sourdough?
- Community bake
Econprofon Forum topicSingle Whole Grain Flour GF Sourdough?
- Beautiful bakesAnother Girlon Blog post"But I'm not dead yet!"
- Wow Rob, that is an awesome
Benitoon Forum topic100% sourdough spelt bread
- Paul your bakes look
Benitoon Blog post"But I'm not dead yet!"
- Looks Lovely
Abeon Forum topicSingle Whole Grain Flour GF Sourdough?