Recent Forum and Blog Comments
- semolina flourkatyajinion Blog postTunisian Flatbread
- I doubt lead is a worry in UNglazed tilesChuckon Forum topicWhat is the rationale for "thermal mass"?
- volcanoes make lava rocks for gas barbeque grillsChuckon Blog postBaguettes a l'Ancienne with Cold Retardation
- You make it look so delciousSydon Blog postIrish Soda Bread for St. Patrick's Day!
- Re: stretch-and-fold vs kneadChuckon Forum topicstretching and folding vs kneading
- I think this is because ISydon Blog postMy adventures in bread baking
- me tooChuckon Forum topic"Back" button behavior after reading a searched-for article
- People do this all over theUrchinaon Forum topicPrimitive Cooking Techniques & Discussions
- Macha is quite appropriate todayLindyDon Blog postButter Frame-@Proth5
- I've made three loaves, andEvaBon Blog postIn Praise of Crust & Crumb
- lava rocks
bnomon Blog postBaguettes a l'Ancienne with Cold Retardation - Thanks Susan! It's a pleasuretxfarmeron Blog postPoolish Croissant - the pursuit of perfection
- What? You don't want totxfarmeron Blog postPoolish Croissant - the pursuit of perfection
- I too am using the pineapplenebetmiwon Forum topicsour dough seed culture
- Actually Debras was not goingnebetmiwon Forum topicSDS questions
- I call 'emproth5on Blog postButter Frame-@Proth5
- Keeping quality of banana bread @ EvaB
dmsnyderon Blog postIn Praise of Crust & Crumb - What are these lava rocksmage789on Blog postBaguettes a l'Ancienne with Cold Retardation
- Love banana breadEvaBon Blog postIn Praise of Crust & Crumb
- Macha?
gary.turneron Blog postButter Frame-@Proth5 - I just used a little because
Janetcookon Forum topicAltus: Wet or Dry? - Yesproth5on Blog postButter Frame-@Proth5
- Both the buns lookEvaBon Forum topicMore Recent Baking & Latest Book Update
- @Proth5-SImpler Perhapsehanneron Blog postButter Frame-@Proth5
- Light Tender Crumbrayelon Forum topicHow to get light tender crumb in sourdough
- Saw your blog entryproth5on Blog postButter Frame-@Proth5
- No need to be shy about the altus
Mini Ovenon Forum topicAltus: Wet or Dry? - Apparently not done, yetproth5on Blog postIn Praise of Crust & Crumb
- Thanks, everyone, for your kind words. Some answers:
dmsnyderon Blog postIn Praise of Crust & Crumb
- Excellent point about the thermal mass of airleucadianon Forum topicWhat is the rationale for "thermal mass"?
- the starterMaryann279on Blog postMy adventures in bread baking
- It's been too long ...GAPOMAon Forum topicBerlin Bakeries, breads, ingredients?
- breaking the iceMaryann279on Blog postMy adventures in bread baking
- Thanks Mini
Janetcookon Forum topicAltus: Wet or Dry?
- Fine looking crumb!ehanneron Blog postIn Praise of Crust & Crumb
- Looks delicious, David!Sydon Blog postIn Praise of Crust & Crumb
- @Floydehanneron Forum topicScam Alert
- Glad that you broke the ice.Sydon Blog postMy adventures in bread baking
- That is a big loaf, indeed.Sydon Blog postHamelman's light rye / overnight fermentation
- I understand what you'remage789on Forum topicScoring No Knead Breads
- Recipejimrich17on Forum topicSprouting for Ezekiel Bread
- Geesh!
longhornon Forum topicScam Alert - There are no indications that
Floydmon Forum topicScam Alert - I have to correctMadAboutB8on Blog postBaking In Vietnam
- thanksyankeedaveon Forum topicWhat is the rationale for "thermal mass"?
- very delicious
vardaon Blog postTunisian Flatbread - As annoying as it can be withMadAboutB8on Forum topicScam Alert
- perforated panyankeedaveon Forum topicWhat is the rationale for "thermal mass"?
- Deliciously looking bread!MadAboutB8on Blog postIn Praise of Crust & Crumb
- Stone vs. sheetyankeedaveon Forum topicWhat is the rationale for "thermal mass"?