Recent Forum and Blog Comments
- Flour switchLindyDon Forum topicNewbie in desperate need of guidance
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- you had me worried
Frankoon Blog postMiche amongus - Briocherayelon Forum topicMy very first try at brioche and making bread from scratch
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- Love the color, Eric. ThatLindyDon Blog postMiche amongus
- Beautiful, Eric. Now, withMadAboutB8on Blog postMiche amongus
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- my son is reading Percy Jackson
vardaon Blog postChallah/ High School Project - Thanks!em120392on Blog postChallah/ High School Project
- Thank You!em120392on Blog postChallah/ High School Project
- Ah! Typo!em120392on Blog postChallah/ High School Project
- your loaf is beautiful
vardaon Forum topicWondering about crackly crust
- disaster bread
vardaon Forum topicWondering about crackly crust
- best answer yet
vardaon Forum topicWondering about crackly crust
- Cracks versus songsLindyDon Forum topicWondering about crackly crust
- Beautiful miche, Eric. ThatSydon Blog postMiche amongus
- Things are going smoothlytomsgirlon Forum topicWhere to "start" {no pun intended} Added pictures of finished bread
- Just curious, no big deal
davidg618on Forum topicBarley Malt Powder - My husband went on the webertomsgirlon Forum topicweber bullet acting like a wood oven?
- Economics
Ruralidleon Forum topicNaming my bread - All Milk Products contain Protease??
longhornon Blog postBlue Cheese and Protease Attack - Crackling crust comes from fully baked breadK.C.on Forum topicWondering about crackly crust
- Actuallyproth5on Forum topicHigh Percentage of Fats in Bread
- Interesting!txfarmeron Blog postBlue Cheese and Protease Attack
- It's trueJanknitzon Blog postChallah/ High School Project
- I get crackly crusts every timeJanknitzon Forum topicWondering about crackly crust
- I don't think 2 hours adds much flavor
Mini Ovenon Forum topicHigh Percentage of Fats in Bread - That pizza looks amazing! Itomsgirlon Forum topicweber bullet acting like a wood oven?
- Weber "modifications" for baking
mrfroston Forum topicweber bullet acting like a wood oven? - Had to transferrlmoonon Forum topicOkay to Transfer Starter
- I have not been to see theDough-Noon Forum topicNew from Toronto!
- I am in West Virginia, we
Karen Guseon Blog postFun with Ciabatta! - Whatever
mrfroston Forum topicBarley Malt Powder
- My husband was doing some
Karen Guseon Forum topicNaming my bread
- I'm suspicious
davidg618on Forum topicBarley Malt Powder
- Cold oven, risen breadssoron Forum topicPreheating with bread within oven
- Me too, Bob
Frequent Flyeron Forum topicStarter: Refresh before or after? - Blue!smastyon Forum topicWolf Double Ovens?
- Wowkimon Blog postRomancing The Seeds!
- Fab view, Sue...rossnrolleron Blog postSoft Butter Rolls for Australia Day barbeque
- Looks great, Eric!
dmsnyderon Blog postMiche amongus - Publicity and contact infoPeterPiperon Forum topicSan Diego bakers unite!
- Thank you very much for yourazeliaon Forum topicHigh Percentage of Fats in Bread
- I think...
longhornon Blog postBlue Cheese and Protease Attack
- Looks like first impression is a quite
AnnaInNCon Forum topicSteam Oven