Recent Forum and Blog Comments
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- I love it!Emelyeon Forum topicGeoffrey Chaucer's Onion Tart
- Will definitely reporting
SallyBRon Blog postBrod & Taylor Folding Proofer Review - MCSOldcampcookon Forum topicThe Back Home Bakery - first year strategy
- is the water roux the MAJOR difference?
subfuscpersonaon Forum topicQuestions regarding my whole wheat flour - Make sure you haven't run out of Lipitor :)
AnnaInNCon Forum topicSweet Potato Rolls - Thank you so much, Sylvia.
wassisnameon Blog postCaraway Rye - great article in The Forward
joyfulbakeron Forum topicBook Release: Inside the Jewish Bakery - yeast -amolitoron Forum topicCinnamon Rolls with Active Dry Yeast
- oh so true, I accidentally used wax paper the other day
AnnaInNCon Forum topicHelp I made a stupid mistake
- Too many hobbies!
dakkaron Blog postOvercoming A Rational Aversion to Pastry: Experiment in Gluttony - Too many hobbies!
dakkaron Blog postOvercoming A Rational Aversion to Pastry: Experiment in Gluttony
- you might if you ever develop
FoodFasciston Forum topicTrouble with what the book calls pastry dough - thank you for your fastRlarsonon Forum topicCinnamon Rolls with Active Dry Yeast
- Ok. Great.
vardaon Blog postPugliese and new Brod & Taylor home proofer - Thanks, will try next time tooskar270on Forum topicUnbaked Flour
- True... Sort ofPastryPaulon Forum topicActive Dry vs. Instant
- Beautifully done, Marcus!
SylviaHon Blog postCaraway Rye - Since I use very, very little yeast these days....
foodsluton Forum topicBeer instead of water for poolish? - Biga
SylviaHon Blog postPugliese and new Brod & Taylor home proofer
- It may depend on the beer
OldWoodenSpoonon Forum topicBeer instead of water for poolish? - Surprise!
flournwateron Forum topicCinnamon Rolls with Active Dry Yeast - I've never asked....
foodsluton Forum topicBeer instead of water for poolish?
- Lose the Flour
flournwateron Forum topicUnbaked Flour
- Over Proofing
flournwateron Forum topicActive Dry vs. Instant
- Biological Activity?
MangoChutneyon Forum topicBeer instead of water for poolish? - I'll have to keep trying.Crazy Eddieon Forum topicStoneware
- Question about the Biga
vardaon Blog postPugliese and new Brod & Taylor home proofer
- Crazy Eddie, I saw your othercranboon Forum topicStoneware
- Well, while it's true thatcranboon Forum topicActive Dry vs. Instant
- Thank you, GermanFoodie, forsourwholewheaton Forum topiccracked top of whole wheat sourdough bread, why?
- Wow, thank you so much! IMylissa20on Forum topicStarter "cycles"?
- I retract.Anonymouson Forum topicTrouble with what the book calls pastry dough
- Thanks, Mini. I just had
wassisnameon Blog postCaraway Rye
- No sweat
MNBäckeron Forum topicUnbaked Flour - I know I'm a total bread nerdtn gabeon Forum topicRecette des croissants
- Here's the ingredient list for Emeril's NatchiochesPastryPaulon Forum topicTrouble with what the book calls pastry dough
- I speak FrenchPastryPaulon Forum topicRecette des croissants
- Congratulations!clazar123on Forum topicQuestions regarding my whole wheat flour
- I doproth5on Forum topicRecette des croissants
- Forgot to post some photos.oskar270on Forum topicUnbaked Flour
- Just judging from the ingredients and pix,
GermanFoodieon Forum topiccracked top of whole wheat sourdough bread, why? - I hardly understand a word, either
hanseataon Forum topicRecette des croissants - "Would you like some meat pieAnonymouson Forum topicTrouble with what the book calls pastry dough
- 4% is very high
Mini Ovenon Forum topicTrouble with what the book calls pastry dough - Go for the cuisinart... KARivermuteon Forum topicKitchenAidr Cuisinart Food Processor
- fond memories
CJtheDeuceon Forum topicTrouble with what the book calls pastry dough - The salt is about right.Anonymouson Forum topicTrouble with what the book calls pastry dough
- Measuring Isn't Justin Wilson's FortéAnonymouson Forum topicTrouble with what the book calls pastry dough