Recent Forum and Blog Comments
- Thanks a lot for thesansanmlgon Forum topicmaking bread by using ice water
- A million thanksDave323on Forum topicQuestions about bannetons.
- weather much less significant than altitudeChuckon Forum topicAtmos Pressure
- Akiko
Janetcookon Forum topicCold start - OJjckingon Forum topicWhite WW flour in PR's recipes?
- Hajime ( My son) looked veryteketekeon Blog postEssential's Columbia
- Yes, flour mattersproth5on Blog postLessons from Saturday Baguettes
- I have to agree wih you Przy,intheendon Forum topicWhite WW flour in PR's recipes?
- That is a beautiful loaf,teketekeon Blog postfol epi - 'wild wheat stalk'
- Thanks for your kind words!txfarmeron Blog postExtremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
- Thanks! This type of bread istxfarmeron Blog postExtremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
- Thanks mini! Now I just wishtxfarmeron Blog postExtremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
- Yes, intenstive kneading doestxfarmeron Blog postExtremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
- 1) sugar is for both flavortxfarmeron Blog postExtremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
- Nice to meet you, JanetIteketekeon Forum topicCold start
- interesting
vardaon Forum topicTo ear or not to ear - make it your wayMary Clareon Forum topicWhite WW flour in PR's recipes?
- I'm curious how much is thesagharbormoon Forum topicWhite WW flour in PR's recipes?
- I'm curious how much is thesagharbormoon Forum topicWhite WW flour in PR's recipes?
- Success!Boboshempyon Blog postNew England Brown Bread (canned bread)
- Don't buyPrzytulankaon Forum topicWhite WW flour in PR's recipes?
- Kamut may be difficult to formclazar123on Forum topicAlternative Hot Cross Buns
- Gorgeous!Boboshempyon Blog postExtremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
- an aggravating problemmimifixon Forum topicNeed Sound Advice on Making Chocolate Bundt Cakes- Just Lost One this Week with Sticking
- Actuallybreadman_nzon Forum topicN50 Arrived...now for the refurb
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- recipe developmentmimifixon Forum topicNeed Sound Advice on Making Chocolate Bundt Cakes- Just Lost One this Week with Sticking
- Grignelouie brownon Forum topicTo ear or not to ear
- Wow!R.cubebakeron Blog postPretzels
- Thank you Yippee
jysloueyon Blog post20090300 65C Japanese Style White Sandwich Bread - Water Roux Starter / Sponge - To tell you the truth, I used
arloon Forum topicWhite WW flour in PR's recipes? - Yes, that would be sticky
pmccoolon Forum topicyeast foccacia with life of its own - Can't, and will not be better
Mebakeon Blog postExtremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever! - :) wow
Mini Ovenon Blog postExtremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever! - How about hot crossed potatoes?
Mini Ovenon Forum topicAlternative Hot Cross Buns
- spectacular crumb
nicodvbon Blog postExtremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever! - Thank you
Juergen Krausson Blog postPugliese bread from the Lighthouse Bakery - Strong White Flour
Juergen Krausson Blog postPugliese bread from the Lighthouse Bakery
- so, now I'm thinkingthegreatnicskion Forum topicyeast foccacia with life of its own
- hot weathercranboon Forum topicmaking bread by using ice water
- Easy peasyBroetchenon Forum topicTartine recipe time line problem
- meant to saythegreatnicskion Forum topicyeast foccacia with life of its own
- Fluffy Sourdough, "they" said it couldn't be done!
Mini Ovenon Blog postExtremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
- bella!breadsongon Blog postRosette Veneziane from The Italian Baker
- Your sour cream, dill and onion breadbreadsongon Blog postJames Beard's Sour Cream Bread
- Keep at it, in theend.. as
Mebakeon Forum topicWhite WW flour in PR's recipes?
- I was looking forward to your post...breadsongon Blog postCountry Style Rye Bread with a Mixed Grain Soaker and Levain
- Salt again!
Juergen Krausson Blog postPugliese bread from the Lighthouse Bakery
- The whole grain flourbreadsongon Blog postfol epi - 'wild wheat stalk'
- Thanks for your helpfulbread10on Forum topicAlternative Hot Cross Buns