Recent Forum and Blog Comments
- Love how this looks
vardaon Forum topicbuckwheat paline - Cook's Illustrated
hanseataon Forum topicWanted: a great recipe for a classic American Apple Pie! - Thanks for the pointer
vardaon Blog postWhite Batard
- Thanks! Replied there. ;)
lumoson Blog postBaking with Italian flours, first experiences - Thank you for the (extremely)
lumoson Blog postPugliese bread from the Lighthouse Bakery
- check out this thread to figure
Mini Ovenon Forum topicMeasuring dough - Another vote for your local food co-opjaywillieon Forum topicFellow NYC Bakers
- Agree on Cook's Illustratedjaywillieon Forum topicWanted: a great recipe for a classic American Apple Pie!
- Tyler Florence's Ultimate Caramel Apple Piethomaschacon75on Forum topicWanted: a great recipe for a classic American Apple Pie!
- Just left a comment on the
Juergen Krausson Blog postBaking with Italian flours, first experiences - Thank you
Juergen Krausson Blog postPugliese bread from the Lighthouse Bakery
- Beautiful Puglise, Juergen. I
lumoson Blog postBaking with Italian flours, first experiences
- r
lumoson Blog postPugliese bread from the Lighthouse Bakery
- How can we learn more about your flours andlouie brownon Forum topicFellow NYC Bakers
- Enzymes
Juergen Krausson Blog postWhite Batard
- It was the apples that rescued the cat
Mini Ovenon Forum topicWanted: a great recipe for a classic American Apple Pie!
- Thank you
Juergen Krausson Blog postBaking with Italian flours, first experiences
- Criteria
Juergen Krausson Blog postBaking with Italian flours, first experiences
- Dimpels
Juergen Krausson Blog postBaking with Italian flours, first experiences
- Choice
Juergen Krausson Blog postBaking with Italian flours, first experiences
- OH darn, those Thiol compounds again!
Mini Ovenon Forum topicHas my starter gone bad?
- To me, that looks like theytananaBrianon Forum topicPublix French Hamburger Rolls
- I regularly use Pyrex
lumoson Forum topicSticky Pyrex
- If you can measure 0.12g oftxfarmeron Blog postPoolish Baguette with Sunflower Seeds
- At high temperatures oil burndwcolemanon Forum topicSticky Pyrex
- FlourBaker Frankon Forum topicFellow NYC Bakers
- Easy and classic - nofminparison Forum topicWanted: a great recipe for a classic American Apple Pie!
- Definitely agree!
longhornon Blog postPizza Napoletana - ??
longhornon Blog postPizza Napoletana
- Agreed!
longhornon Blog postPizza Napoletana
- Docking?wmtimm627on Blog postPizza Napoletana
- Whistler
Floydmon Blog postHello from Vancouver - Vancouver...My home town
pelosofamilyon Blog postHello from Vancouver - Beautiful loaves, Juergen!
SylviaHon Blog postBaking with Italian flours, first experiences - Lovely breads, Juergen!
dmsnyderon Blog postBaking with Italian flours, first experiences - Creating steambridgebumon Forum topicamount of water used in steam ?
- Temperaturejckingon Forum topicWhat is thiol and how is it getting in my bread?
- Try this
Nickisafoodieon Forum topicWhat is thiol and how is it getting in my bread? - Looks good now
BakerBenon Forum topicmy bread calculator - Thiol is the chemical term
MangoChutneyon Forum topicWhat is thiol and how is it getting in my bread? - With you there, Stan.rossnrolleron Blog postPizza Napoletana
- Salted or unsalted butter?stephy711on Basic pageSaffron Buns
- creating steamquickquicheon Forum topicamount of water used in steam ?
- My cinnamon raisin bread wasCSBakeron Forum topicTemp of a "done" loaf
- sreamingfminparison Forum topicamount of water used in steam ?
- buying flourquickquicheon Forum topicFellow NYC Bakers
- Protease
vardaon Blog postWhite Batard
- My understanding is that of aquickquicheon Forum topicTemp of a "done" loaf
- stoutbreadsongon Blog postA HINT OF PROVENCE - LAVENDER BREAD
- Oil in or on the crust?
Elaginson Blog postPizza Napoletana