Recent Forum and Blog Comments
- Thanks for the 'missing'
Janetcookon Forum topicIntervals between Stretch and Folds - Thanks, Giovanni!
dmsnyderon Blog postBerlin - Thanks Syd
vardaon Blog postAndy's Pain Au Levain with Light Rye - Thank you!jdon Forum topicFirst real effort
- Looks Delicious!PlicketyCaton Forum topicNo Knead Bread Baked in a Skillet
- Thanks!FaithHopeon Forum topicWFO Help?
- Understanding the purposes of S&F
dmsnyderon Forum topicIntervals between Stretch and Folds
- Is it maybe marygbread.com.Martyon Forum topicWFO Help?
- You have achieved a beautifulSydon Forum topicFirst real effort
- Nice result! Lovely lookingSydon Blog postAndy's Pain Au Levain with Light Rye
- Nice, Sue. :) Ever since ISydon Blog postWheat Germ Sourdough - simple and flavourful
- Guess I shouldn't have asked
Janetcookon Forum topicDownloading Pictures Problem Today
- EmailFaithHopeon Forum topicWFO Help?
- EmailFaithHopeon Forum topicWFO Help?
- Thanks for the information.3 Oliveson Forum topicLodge Cast Iron Loaf pan vs Clay Loaf Pan
- Insulation FixCanuckJimon Forum topicWFO Help?
- The description of the consistency bothers meclazar123on Forum topicStarter fail after nearly 3 weeks
- A great Bread Traveloguelouie brownon Blog postBerlin
- Ausgezeichnet!Emelyeon Blog postBerlin
- Interesting loafRonRayon Blog postItalian white bread with semolina and wheat germ
- Are they the right size?wmtimm627on Forum topicDownloading Pictures Problem Today
- Lodge - made in the
Janetcookon Forum topicLodge Cast Iron Loaf pan vs Clay Loaf Pan
- Txfarmer - can you confirm the mini mold size?
breadbythecreekon Blog postSourdough Colomba Pasquale - Italian Easter Bread - Keep feeding!
longhornon Forum topicStarter fail after nearly 3 weeks - I'm still playing with this toojdon Forum topicIntervals between Stretch and Folds
- Thanks for the recipe and3 Oliveson Blog postPain Meunier - and having fun with shaping
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- If no luck here.Martyon Forum topicWFO Help?
- I know a lot of people who3 Oliveson Forum topicKitchenaid mixers. Hobart Vs. "The current ones".
- Sounds like you are off to a
Janetcookon Forum topicWhat fun!
- Great adventure, fabulous pictures!
wallyon Blog postBerlin - Just a quick update if anyone careslauren.knickmanon Forum topicHelp please! My italian flour "00" starter doesn't double, will it still work?
- Tripple Wow!!jckingon Blog postBerlin
- Thanks!jdon Forum topicWhat fun!
- It hasn't been prettyjdon Forum topicWhat fun!
- Long threadpjkobulnickyon Forum topicKitchenaid mixers. Hobart Vs. "The current ones".
- shaping bagelsbenchengon Forum topicBagels with poolish
- S&F intervalsLarry Clarkon Forum topicIntervals between Stretch and Folds
- Thanks for the info!!hollymammaon Forum topicLodge Cast Iron Loaf pan vs Clay Loaf Pan
- and Double WOWRonRayon Blog postBerlin
- Thank youCyberideron Blog postBerlin
- good to know...wizarddrummeron Forum topicThis one's about onions...
- WowGaryJon Blog postBerlin
- thankswizarddrummeron Forum topicThis one's about onions...
- It's a version for dummies ....GAPOMAon Forum topicThis one's about onions...
- reduce the amounts
Mini Ovenon Forum topicStarter - feed - I got a look last year but itJoeVaon Forum topicArtisan Bread School, Italy
- I had a thread about my questGraidon Forum topicThis one's about onions...
- preferment
vardaon Blog postAndy's Pain Au Levain with Light Rye
- well...?wizarddrummeron Forum topicThis one's about onions...