Recent Forum and Blog Comments
- Perfect !kscoveon Forum topicInterested in a TFL T-shirt, Ballcap?
- Too Cool !kscoveon Forum topicItalian Herb Bread
- Thank YouPostal Grunton Blog postSourdough Pioneer Bread
- Advantages of a poolishPostal Grunton Forum topicPoolish advantages ?
- Two Feed sourdough/Ciabattasitkabakeron Blog postSome lavender baking for Karin, a sourdough, and a ciabatta
- Pickles @ Stan
dmsnyderon Blog postWhen is a pickle? - Oven Brick PlacementJC1957on Blog postsearching the perfect crust - pizza margherita II
- stale taste
Frankoon Blog postBaking with Italian flours, first experiences - David, you did it again!
Elaginson Blog postWhen is a pickle? - brava!
Elaginson Forum topicHeavenly "hard rolls"
- Grape Leaf Source
GSnydeon Blog postWhen is a pickle? - Here's the link to the pageHeidiHon Forum topicHeavenly "hard rolls"
- Baguettes @ Sitka Baker
dmsnyderon Blog postCrackly Crust & Shiny Crumb: San Francisco Sourdough from AB&P
- your pizzaBarbaraton Blog postsearching the perfect crust - pizza margherita II
- effects of poolish
yyon Forum topicPoolish advantages ? - Thanks, Franko!
dmsnyderon Blog postWhen is a pickle?
- Grape leaves @ Glenn
dmsnyderon Blog postWhen is a pickle?
- review of 'Charcuterie-Rhulman & Polcyn
Frankoon Blog postWhen is a pickle?
- Need some advicesitkabakeron Blog postCrackly Crust & Shiny Crumb: San Francisco Sourdough from AB&P
- It helps to have lactobacillus in the airclazar123on Blog postWhen is a pickle?
- "I would like some advice asYerffejon Forum topicPoolish advantages ?
- Crust coming away from crumbsitkabakeron Forum topiccrust pulls apart from crumb
- Flavor
Juergen Krausson Blog postBaking with Italian flours, first experiences - Hi MangoChutney, Thank you
Shiao-Pingon Blog postOrange Turmeric Pain au Levain - Thanks for the comments andMslatteron Forum topicMy first loaves
- Flavorscottsourdoughon Forum topicPoolish advantages ?
- Beautiful Breads Juergen
Frankoon Blog postBaking with Italian flours, first experiences
- Another go at the Altamura
Juergen Krausson Blog postBaking with Italian flours, first experiences
- Mike's Videos
dablueson Forum topicHeavenly "hard rolls" - <grins back> Not a sort of
lumoson Blog postI - My first offering - WW Sourdough Bread with some weird, unexpected attitude - Thank you, Andy. Getting an
lumoson Blog postI - My first offering - WW Sourdough Bread with some weird, unexpected attitude
- And no apologies for the 75%
lumoson Blog postI - My first offering - WW Sourdough Bread with some weird, unexpected attitude
- Question...
wassisnameon Forum topicbaker's math and leaven percentages - Grape Leaves on Top
GSnydeon Blog postWhen is a pickle?
- #1 You are using 46% starterFordon Forum topicbaker's math and leaven percentages
- Thanks for the info. I was
Janetcookon Forum topicNew Nutrimill - now I have some questions... - Great picturesBill Passon Forum topicPullman pan recommendations
- Melba Toast?
shansen10on Forum topicWhole wheat crackers not crispy - Please explain...richkaimdon Forum topicMixers
- Pedantry appreciated.
dmsnyderon Blog postWhen is a pickle?
- Looks delicious!
wassisnameon Blog postSourdough Pioneer Bread
- Nice loaves - crumb looks
wassisnameon Blog postI - My first offering - WW Sourdough Bread with some weird, unexpected attitude
- those are beautiful looking
Salilahon Forum topicCiabatta ... need some advice. - Er, sorry to be a pedant, but ...JeremyCherfason Blog postWhen is a pickle?
- Thank You, Thank You!Postal Grunton Blog postSourdough Pioneer Bread
- Didn't measure...samon Forum topicToday's 100% whole wheat lean bread
- HehG-manon Blog postWhen is a pickle?
- This bread looks very good.
MangoChutneyon Blog postOrange Turmeric Pain au Levain - <grin>
Salilahon Blog postI - My first offering - WW Sourdough Bread with some weird, unexpected attitude
- OK yes thanks - it would
Salilahon Blog postAnother Altamura