Recent Forum and Blog Comments
- Very nice loaves
EdY MIon Blog postWhole Wheat Pain au Levain - Pane Siciliano
hanseataon Blog postFirst Success with The Altamura Project - They are # 10 cans. ThanksBKSinAZon Forum topicHow to be sure wheat berries are still good? Are they bad?
- Nice Pizza, David!
SylviaHon Blog postPizza Margherita after Jeff Verasano - Alternative approach?
anandaon Forum topicNaive question on crumpets... - Well, the quest for the
SallyBRon Forum topicNaive question on crumpets... - That's a beautiful pandoro!
pmccoolon Forum topicPandoro, light, rich and buttery - This is getting scary
pmccoolon Blog postGreenstein’s Sour Rye – Low and Slow
- Another Opinionpaulwendyon Blog postPizza Margherita after Jeff Verasano
- As a Hobart KitchenaidLeoladyon Forum topicKitchenaid K45SS – Major Restoration - Hobart era
- soak a teaspoon of berries 8 hrs & then boil them
Mini Ovenon Forum topicHow to be sure wheat berries are still good? Are they bad? - Yes
anandaon Blog postPizza Margherita after Jeff Verasano
- Thanks, Andy! (more questions)
dmsnyderon Blog postPizza Margherita after Jeff Verasano - Thanks, Andy.
GSnydeon Blog postGreenstein’s Sour Rye – Low and Slow - Flour blend
anandaon Blog postPizza Margherita after Jeff Verasano
- Thanks, Jay!
dmsnyderon Blog postPizza Margherita after Jeff Verasano
- Thanks, Louie!
dmsnyderon Blog postPizza Margherita after Jeff Verasano
- Thanks, Ross!
dmsnyderon Blog postPizza Margherita after Jeff Verasano
- Thanks, Andy! (and query)
dmsnyderon Blog postPizza Margherita after Jeff Verasano
- Safe to say 'rancid' berries will not sprout?BKSinAZon Forum topicHow to be sure wheat berries are still good? Are they bad?
- Thank you.
Thaichefon Blog postWhite Batard - Cukes @ Ross
dmsnyderon Blog postWhen is a pickle?
- In my next performance review
tssaweberon Blog postI'm very mad!!!! - recipe
mwilsonon Forum topicPandoro, light, rich and buttery - I have all this gadgets even
tssaweberon Blog postI'm very mad!!!!
- I cut the charcoal part off,
tssaweberon Blog postI'm very mad!!!!
- Russ & Daughters @ Ross
GSnydeon Blog postSmoked Pastrami-A Reason to Bake Deli Rye
- Hate to burst your bubble but...clazar123on Forum topicSkipping yeast from books
- It takes a little experience
mrfroston Forum topicSkipping yeast from books - could it be
Elaginson Blog postGreenstein’s Sour Rye – Low and Slow - You would know the smellclazar123on Forum topicHow to be sure wheat berries are still good? Are they bad?
- pickle types
Elaginson Blog postWhen is a pickle?
- I think I'm too green as well
vardaon Blog postWhite Batard - Flip 'em, but only at the end of cookingPastryPaulon Forum topicNaive question on crumpets...
- ok, I will try to do a flip -
SallyBRon Forum topicNaive question on crumpets...
- Sprout them
Nickisafoodieon Forum topicHow to be sure wheat berries are still good? Are they bad? - I have fixed the page and theLeadDogon Forum topicSchnitzer Country Grain Mill
- both sides
anandaon Forum topicNaive question on crumpets...
- According to King Arthur,
mrfroston Forum topicNaive question on crumpets...
- Olive oil in Focaccia / PizzaPastryPaulon Forum topicProposal: A Definition for Focaccia and Pizza
- Thanks! Will report back...
SallyBRon Forum topicNaive question on crumpets...
- Here's what I did
vardaon Blog postWhite Batard
- Nicely Done, David
longhornon Blog postPizza Margherita after Jeff Verasano - one sideSean McFarlaneon Forum topicNaive question on crumpets...
- Another proud owner of the
SallyBRon Blog postPizza Margherita after Jeff Verasano
- Not orthodox
hanseataon Blog postWhite Chocolate Rhubarb soufflé (not even close to being a bread)
- Don't understand?
Thaichefon Blog postWhite Batard
- This looks like something
hanseataon Forum topicThe making of a "Frisian Sugarbread", not for the fainthearted!
- Always usefullouie brownon Blog postPizza Margherita after Jeff Verasano
- re: my emailbelleon Forum topicExcel 2003 - Simple Dough Scaling Spreadsheet