Recent Forum and Blog Comments
- you are soooo welcome, Dwayne
Elaginson Forum topicRecommendation: Inside the Jewish Bakery - Sweet and Rich Challah - I wasn't clear
ClimbHion Forum topicFirst bake in the barn! - Sourdough growth vs temperature plotRonRayon Forum topicFermenting and Proofing Max temps…..why?
- I c, ill keep that tip insamuelon Forum topicSandwich bread deflates and creases on sides after baking
- Mini oven : thx for the info,samuelon Forum topicMilk in baguettes?
- Milk in baguettesfminparison Forum topicMilk in baguettes?
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shansen10on Blog postI bake so I am; kanelbullar (with video) - Mini, re the Steamer, somewhere in the back of my mind
AnnaInNCon Forum topicUses for "Strange" loaves? - DLX price may be solved, deuxrichkaimdon Forum topicElectrolux DLX... should I bother? Do I need a mixer at all?
- DLX price may be solvedrichkaimdon Forum topicElectrolux DLX... should I bother? Do I need a mixer at all?
- I only make English muffin
lumoson Forum topicsd english muffins - Nice looking cake!
Mini Ovenon Blog postITJB Apple Cake for a nice break - Milk will add protein and fat when compared with water
Mini Ovenon Forum topicMilk in baguettes?
- Are you interested in making a soft baguette?
Mini Ovenon Forum topicMilk in baguettes?
- Thanks to all who responded
Janetcookon Forum topicFermenting and Proofing Max temps…..why? - Nothing stopping youAussie Peteon Forum topicMilk in baguettes?
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anandaon Forum topicFermenting and Proofing Max temps…..why? - Thats something new to mesamuelon Forum topicSandwich bread deflates and creases on sides after baking
- Thanks for the kind words--linderon Blog postSeedy Whole Wheaty Sourdough
- My first thought was that theChavion Forum topicNovice Challah Question
- Couldnt really find any othersamuelon Forum topicMilk in baguettes?
- You will be very popular
OldWoodenSpoonon Blog postITJB Apple Cake for a nice break - Love that cake!linderon Blog postITJB Apple Cake for a nice break
- Easy enough
Mini Ovenon Forum topicUses for "Strange" loaves?
- Thanks Eric! The only
OldWoodenSpoonon Blog postITJB Apple Cake for a nice break
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SylviaHon Blog postI bake so I am; kanelbullar (with video) - Retarding shaped or notehanneron Forum topicI just want to be efficient!! Oven-Overload
- thanks...skinnydocon Forum topicElectrolux DLX... should I bother? Do I need a mixer at all?
- BACK @ YA
MANNAon Forum topicI just want to be efficient!! Oven-Overload - Try this oneMaverickon Forum topicNovice Challah Question
- Nice Cake!ehanneron Blog postITJB Apple Cake for a nice break
- Lovely artistry on your bread
SylviaHon Blog postBread phase photos.
- About buying a nice mixerehanneron Forum topicElectrolux DLX... should I bother? Do I need a mixer at all?
- 18 F / 10 C ruleMaverickon Forum topicFermenting and Proofing Max temps…..why?
- Three stages of sourdoughMaverickon Forum topicCONFUSED! mother starter vs starter vs ??? (how to use)
- not-quite-dead-yet yeast isn't the fastestChuckon Forum topicFermenting and Proofing Max temps…..why?
- The errata listing will fill
OldWoodenSpoonon Forum topicRecommendation: Inside the Jewish Bakery - Sweet and Rich Challah
- Sorry I'm just getting backraqk8on Blog postBreadmaking 102 - What You Will Need
- The Errata listing is on the ITJB websitelinderon Forum topicRecommendation: Inside the Jewish Bakery - Sweet and Rich Challah
- Gerard's breadbreadsongon Blog postMiche and more …
- You never know?!FaithHopeon Forum topicFirst bake in the barn!
- Thank you, Nico :^)breadsongon Blog postMr. Hamelman's 80% Sourdough Rye with a Rye-Flour Soaker
- Just back from travelling,samuelon Forum topicSandwich bread deflates and creases on sides after baking
- Temp of doughjckingon Forum topicFermenting and Proofing Max temps…..why?
- Bread remain fresh overnightsatimison Forum topicProblem of yeast smell
- Here we go, Mini,
AnnaInNCon Forum topicUses for "Strange" loaves?
- Mini, we called them
AnnaInNCon Forum topicUses for "Strange" loaves?
- errata and other info from Inside The Jewish BakeryElle Hysonon Forum topicRecommendation: Inside the Jewish Bakery - Sweet and Rich Challah
- If the proofer is too warmgerhardon Forum topicFermenting and Proofing Max temps…..why?
- I think you are not gettinggerhardon Forum topicFirst bake in the barn!