Recent Forum and Blog Comments
- Ok I usually cook like that faithfullyEvaBon Blog postRecipes from my Grandmother
- Beautiful!
Sjadadon Blog postCountry Bread - Adapted from Hamelman's Bread: A Baker's Book of Techniques & Recipes - I love to read (hear, watch
threedogson Blog postRecipes from my Grandmother - and Bakers & Cooks...
threedogson Blog postRecipes from my Grandmother
- One questionEmelyeon Forum topicDensity of Instant Dry Yeast
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- To all who wrote commentsproth5on Blog postRecipes from my Grandmother
- Lentil Recipe
GSnydeon Blog postLe Fleur d’Ours (Flower of the Bear) and Other Goodies - Very Nice Bakes, David
GSnydeon Blog postThis weekend's baking: 80% rye and 100% whole wheat
- Cooks and Bakersproth5on Blog postRecipes from my Grandmother
- Used hobart. I think theybassopotamuson Forum topicTrying to find a good 10 qt mixer
- I've used stretch & fold for
threedogson Forum topicWhen to stretch-and-fold
- I know just what you mean,EvaBon Blog postRecipes from my Grandmother
- Well if no one else is going to ask...jombayon Blog postLe Fleur d’Ours (Flower of the Bear) and Other Goodies
- Great Loaves!txfarmeron Blog postThis weekend's baking: 80% rye and 100% whole wheat
- My goodness, the rye is blushing!
Mini Ovenon Blog postThis weekend's baking: 80% rye and 100% whole wheat - Love the look of your rye slice Minnierayelon Blog postRomancing The Seeds!
- Yeast starter/ spongemark don Blog postbread
- Time to experiementRonanon Forum topicWhen to bake? Looking for strategies
- Thanks! Didn't realize starters were so complexRonanon Forum topicWhich starter? Are they the same, in the same kitchen?
- In roasting meatssoron Forum topicIdentical Twins? Not!
- I Sometimes Cheat
flournwateron Forum topicIdentical Twins? Not! - Hi :)Anonymouson Blog postLove Loaf
- Welcome
anandaon Blog postLove Loaf - learning venue
Frankoon Blog post80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread' - Retardation for developmentBoboshempyon Forum topicBest Overnight Proofing Temperature
- Funny how you think of thingscmkrauseon Forum topicIdentical Twins? Not!
- Dough pic w/ sturdy spatula
Mini Ovenon Forum topicQuestions about Mini´s favourite rye
- I still have difficulties
threedogson Blog postRecipes from my Grandmother
- Shaping @ Breadsong
GSnydeon Blog postLe Fleur d’Ours (Flower of the Bear) and Other Goodies
- late replybreadsongon Blog post80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
- Writing @ Franko
GSnydeon Blog postLe Fleur d’Ours (Flower of the Bear) and Other Goodies
- change is good
Frankoon Blog postSour Rye with Onion and Mustard
- Will do, David
Elaginson Blog postBakebook Chronicles - Continued - #1
flournwateron Forum topicWhen to bake? Looking for strategies
- Two Points
flournwateron Forum topicIdentical Twins? Not!
- Romancing the Stone
flournwateron Forum topicQuestion about my brownies
- Retardation temperature
dmsnyderon Forum topicBest Overnight Proofing Temperature - Tastingbreadsongon Blog postVanilla Valentine
- Very Good!Broetchenon Blog postSour Rye with Onion and Mustard
- Thanks, Khalid!
dmsnyderon Blog postThis weekend's baking: 80% rye and 100% whole wheat
- Impressive!breadsongon Blog postLe Fleur d’Ours (Flower of the Bear) and Other Goodies
- This is what I doG-manon Forum topicWhen's best to use a starter from refrigerator?
- Grandmother's rule!EvaBon Blog postRecipes from my Grandmother
- a pleasure to read
Frankoon Blog postLe Fleur d’Ours (Flower of the Bear) and Other Goodies
- tempG-manon Forum topicBest Overnight Proofing Temperature
- Amazing Woman!!
threedogson Blog postRecipes from my Grandmother