Recent Forum and Blog Comments
- great!
freerkon Forum topicSpell Check - R0 to R3
anandaon Blog postCelebrating Rye Breads - I get itBarbara Krausson Forum topicNorthwest Sourdough
- Thanks!Barbara Krausson Forum topicNorthwest Sourdough
- Certainlyjckingon Blog post40% Whole Durum Boule
- Thanks, Sylvia
GSnydeon Blog postThe Return of SF Country Sourdough - Thanks, Syd
GSnydeon Blog postThe Return of SF Country Sourdough
- Yes, it's like "chili sauce"
GSnydeon Blog postThe Return of SF Country Sourdough
- and to add more confusion
nicodvbon Blog postCelebrating Rye Breads - Another one for the to do listPostal Grunton Forum topicNorthwest Sourdough
- Morning Freerk, My husband
Janetcookon Forum topicSpell Check - Mayonnaise RecipeFordon Forum topicPASTEURIZATION OF WHOLE EGGS
- Bread suggestionsmsbreadbakeron Forum topicLooking for Bread suggestions
- Ferment/proof @ lumos
dmsnyderon Blog postThis weekend's baking 7-30-2011 - Thanks, Andy!
dmsnyderon Blog postThis weekend's baking 7-30-2011
- Thanks, Glenn for the
lumoson Blog postThe Return of SF Country Sourdough - Those look great. Nicely
Floydmon Forum topicNorthwest Sourdough - 'Tom Cat's Semolina Filone'
SylviaHon Blog postThis weekend's baking 7-30-2011 - Protein
anandaon Blog post40% Whole Durum Boule
- No own label
anandaon Blog postIII - When you are DESPERATE….Baguettes with Pasta Flour
- Really? That's really
lumoson Blog postIII - When you are DESPERATE….Baguettes with Pasta Flour
- Interestingjckingon Blog post40% Whole Durum Boule
- Okayjckingon Forum topicResults of decreasing sugar in my Zo BBCEC20
- Perfect time
anandaon Blog postCelebrating Rye Breads
- I am 'out of the loop', Andy!copyuon Blog postCelebrating Rye Breads
- Types of Rye
anandaon Blog postCelebrating Rye Breads
- Another great site, including
AnnaInNCon Forum topicSupplier of grains, flour, various goodies - Look interestingRonRayon Forum topicSt. Galler Buerli, 2. attempt
- Yes, there is a Mennonite farm here in
AnnaInNCon Forum topicSupplier of grains, flour, various goodies
- on second thought, the
FoodFasciston Blog postCelebrating Rye Breads - Northerners
anandaon Blog postIII - When you are DESPERATE….Baguettes with Pasta Flour
- Thank you, Howard.Adding
lumoson Blog postIII - When you are DESPERATE….Baguettes with Pasta Flour
- I asked the same question...copyuon Forum topicCan store bought starter packet be used as a base for ongoing starter? How?
- Spreading loaves
RobynNZon Blog postspreaditis---lacking loft - Thank you!:) I realyWinnishon Blog postPita-bread with Zaatar
- BTW Andy, a really daft
FoodFasciston Blog postCelebrating Rye Breads
- sorry Andy, I'm a bit
FoodFasciston Blog postCelebrating Rye Breads
- Lol,no prob at all, Andy.
FoodFasciston Blog postCelebrating Rye Breads
- WellG-manon Forum topicWhat happened to my starter? Help!
- Thanks, Winnish!ooooooh,
lumoson Blog postPita-bread with Zaatar
- Plastic bagsG-manon Forum topicI do not want to use steam !
- Great looking loaf, Postal
lumoson Blog postMy weekend loafing
- Nutritional infoAnonymouson Forum topicNutrients list and amounts in bread
- Hi, chickadee3! Welcome to
lumoson Blog postspreaditis---lacking loft
- Really lovely crumb shot,
lumoson Blog postThis weekend's baking 7-30-2011
- "scorched earth" methodsG-manon Forum topicPASTEURIZATION OF WHOLE EGGS
- nice bread
nicodvbon Blog postIII - When you are DESPERATE….Baguettes with Pasta Flour
- On mayoG-manon Forum topicPASTEURIZATION OF WHOLE EGGS
- I may have dreamed it
nicodvbon Forum topicPASTEURIZATION OF WHOLE EGGS
- The key to crusty bread is not steam but ventChausiubaoon Forum topicI do not want to use steam !