Recent Forum and Blog Comments
- Looks lovely, Glenn. And ISydon Blog postArmenia via Vienna – An Attempt at Peda Bread
- Keep going and add some stirringclazar123on Forum topicShall I ditch it and start again?
- More stunning challahs,Sydon Blog postEnriched eggs&grains Challah
- Beautiful stenciling! YouSydon Blog postMiche, Pointe-à-Callière
- Almond butter and apricotSydon Blog postSourdough Pan de Horiadaki from "A Blessing of Bread"
- Thanks, Sue!breadsongon Blog postMiche, Pointe-à-Callière
- Very nice loaves, Varda!teketekeon Blog postSemolina Rye Pain Au Levain
- Beautiful looking breads,Sydon Blog postGerman baking day
- They look great loaves,teketekeon Blog post5 Grain Bread From Hamelman
- Thank you, Khalid!breadsongon Blog postMiche, Pointe-à-Callière
- I think this is it 'Rohliky'RonRayon Blog postRohlik
- Thanks for posting
vardaon Forum topicBrioche a tete shaping methods - Thanks so much Syd. -Varda
vardaon Blog postSemolina Rye Pain Au Levain
- On second thought,teketekeon Blog postHow I make and maintain raisin yeast water
- Upon closer observation, I
yyon Forum topicBrioche a tete shaping methods - Try these alternativesRonRayon Blog postRohlik
- Sometimes, one needs to bakeSydon Blog post5 Grain Bread From Hamelman
- Thank you
vardaon Blog postSemolina Rye Pain Au Levain
- Lovely looking bread. LovelySydon Blog postSemolina Rye Pain Au Levain
- It's a poor copy of your loaf
jysloueyon Blog postHansJoakim's Rye leavened Pain Au levain - An attempt to bake Mebake's Rye Pain au Levain
jysloueyon Forum topicAn attempt at making my first raisin water yeast,
- Very attractive loaves, KhalidRonRayon Blog post5 Grain Bread From Hamelman
- Love the stencilsMadAboutB8on Blog postMiche, Pointe-à-Callière
- Just look at the Nutrition Facts on the packageRonRayon Blog postApricot Yeast Water Pullman Loaf
- Very beautiful, VardaMadAboutB8on Blog postSemolina Rye Pain Au Levain
- Success! New recipemrmamboon Forum topicBanh Mi
- Thanks Mini
vardaon Blog postSemolina Rye Pain Au Levain
- Good, judy! show us the
Mebakeon Blog postHansJoakim's Rye leavened Pain Au levain - Thanks Nico
vardaon Blog postSemolina Rye Pain Au Levain
- Thanks Khalid
vardaon Blog postSemolina Rye Pain Au Levain
- I was thinking of your stencil
vardaon Blog postSemolina Rye Pain Au Levain
- Thank you so muchWinnishon Blog postEnriched eggs&grains Challah
- spelt in challahrichkaimdon Forum topicSpelt flour in challah
- The importance of well heated oven
jysloueyon Blog postHansJoakim's Rye leavened Pain Au levain
- Thanks Varda, Khalid and Janet.Anjalion Forum topic1st SD success
- Lot of helpful stuff there.Anjalion Forum topic1st SD success
- whole wheat croissants, 50%mimifixon Blog postWhole Wheat Croissant - not as indulgent, is it?
- Thank you Ron
jysloueyon Blog postApricot Yeast Water Pullman Loaf
- overcooked? overbaked? naw! perfect!
Mini Ovenon Blog postSemolina Rye Pain Au Levain - I'd be concerned more for the mixer
pmccoolon Forum topichand mixer - You otta see mine!
Mini Ovenon Forum topichand mixer
- A happy marriage
nicodvbon Blog postSemolina Rye Pain Au Levain - SWEET !tuneightyon Forum topichand mixer
- I would think the motor inJust Loafinon Forum topichand mixer
- It not easy to go from an all
Mebakeon Blog postMiche, Pointe-à-Callière
- What a lovely twins, Varda!
Mebakeon Blog postSemolina Rye Pain Au Levain
- Temperature is another variable, Tara
pmccoolon Forum topicShall I ditch it and start again?
- Great Baguette, muh better
Mebakeon Blog postBaguette Tradition after Phillip Gosselin
- Great, great Loaf, Anjali,
Mebakeon Forum topic1st SD success
- Thanks for your response,Just Loafinon Blog postThe Pineapple Juice Solution, Part 2