Recent Forum and Blog Comments
- The first time I made puff pastry, it came out great
Mini Ovenon Forum topicCalling all fillo dough aficionados - two suggestionsHMerlittion Blog postMy biscotti is eating my icing
- I realize bakeries are slowlythomaschacon75on Forum topicCalling all fillo dough aficionados
- steam as usual, then crisp crust at the end of the bakeChuckon Forum topicHard Crust in hummid environment
- Most will say store-bought isthomaschacon75on Forum topicCalling all fillo dough aficionados
- Such is the teenage imagination
vardaon Blog postFun with Matzo - Don't be afraid to tackleHMerlittion Forum topicCalling all fillo dough aficionados
- Marcel Proust would recommendthomaschacon75on Forum topichushpuppies
- I was recently a beginner...
GSnydeon Forum topicWhich book to start with?? - good beginner's book
joyfulbakeron Forum topicWhich book to start with?? - So water roux has an official nameclazar123on Forum topicwhat makes my multi grain tangzhong crack?
- oven comparison
joyfulbakeron Forum topicKitchenaid steam assist convection oven
- Don't be afraid to tacklethomaschacon75on Forum topicCalling all fillo dough aficionados
- Hi Donnathomaschacon75on Forum topichi from Florida
- Puff pastry is not fillo dough.HMerlittion Forum topicCalling all fillo dough aficionados
- HiFordon Forum topichi from Florida
- It's hard to say
vardaon Blog postSaturday Lunch bread
- A bit of humor, perhaps.
MangoChutneyon Blog postFun with Matzo - Very nicePastryPaulon Forum topicBrioche a tete shaping methods
- two suggestionsmimifixon Blog postMy biscotti is eating my icing
- Rose Levy Beranbaum's Strudelthomaschacon75on Forum topicCalling all fillo dough aficionados
- That's interesting. The oddBread Breaddingtonon Forum topicCrust bitterness, which vanishes after an hour or so. What?
- If you have to bag them for market, try
Mini Ovenon Forum topicHard Crust in hummid environment
- Concur with thomaschacon75PastryPaulon Forum topicCalling all fillo dough aficionados
- I didn't think there was any more insight
vardaon Forum topicbread machine attribution irritation
- Filo dough makes great strudel
Mini Ovenon Forum topicCalling all fillo dough aficionados
- I'm no frosting expert
dmsnyderon Blog postMy biscotti is eating my icing - Yes, butter...
Nickisafoodieon Forum topicCalling all fillo dough aficionados - Puff pastry is not fillo dough.thomaschacon75on Forum topicCalling all fillo dough aficionados
- Maillard Thoughts
MangoChutneyon Forum topicCrust bitterness, which vanishes after an hour or so. What?
- Maybe my environment isBread Breaddingtonon Forum topicCrust bitterness, which vanishes after an hour or so. What?
- Thanks all of you. I havebakingadicton Forum topicHard Crust in hummid environment
- I am so glad to see that you
BellesAZon Forum topicbread machine attribution irritation - soy issue
freerkon Blog postMultigrain Pan Bread - the new favorite bread - soy!
freerkon Blog postMultigrain Pan Bread - the new favorite bread
- Icingcarefreebakeron Blog postMy biscotti is eating my icing
- Thanks VardaMadAboutB8on Blog postMultigrain Pan Bread - the new favorite bread
- The only thing that comes tothomaschacon75on Forum topicCrust bitterness, which vanishes after an hour or so. What?
- No Guilt
Nickisafoodieon Forum topicCrust bitterness, which vanishes after an hour or so. What?
- I replied to it, but...thomaschacon75on Forum topicWhat happened to the pizza post today?
- I, too, like Apricot YWRonRayon Blog postSourdough, and Yeast Water Combinations
- Thanks, Syd ;-)RonRayon Blog postLight Rye, Caraway, and Emulsified Raisin Yeast Water Loaf
- toastedHokeyPokeyon Blog postCorn and Chilli Bread - a piece of sunshine
- thanks!
Salilahon Blog postSaturday Lunch bread - The bread was eaten by aBread Breaddingtonon Forum topicCrust bitterness, which vanishes after an hour or so. What?
- Thank you for your help, butBread Breaddingtonon Forum topicStarter starts nice, goes iffy, then bitter. Help?
- Perspective...
Stephanie Brimon Forum topicWhat happened to the pizza post today? - So I may not quite get it,
Stephanie Brimon Blog postMy biscotti is eating my icing
- DIY baguette pans
Mini Ovenon Forum topicHard Crust in hummid environment
- With the next starter discard...
Mini Ovenon Forum topicCrust bitterness, which vanishes after an hour or so. What?