Recent Forum and Blog Comments
- You've indeed been VERY good to receive
AnnaInNCon Blog postBack to baguettes and basics - Hand mixLindyDon Blog postPain de Siègle; New Year's Eve 2010
- @ Andy
Frankoon Blog postBack to baguettes and basics - Thanks Glenn!
wallyon Blog postBack to baguettes and basics - Good baking to you in 2011, Franko!
wallyon Blog postBack to baguettes and basics
- Reply to Larry.
dmsnyderon Blog postBack to baguettes and basics - Beautiful crust and crumb
Frankoon Blog postCountry Bread with fresh-milled flours
- I've got two of these in the oven
GSnydeon Blog postBBA Cinnamon, Raisin, Walnut Bread - I wish I could help you aboutMary Clareon Blog postCountry Bread with fresh-milled flours
- "Light bulb mo"
anandaon Blog postBack to baguettes and basics - Thanks David!
wallyon Blog postBack to baguettes and basics
- Done!
wallyon Blog postBack to baguettes and basics
- Enviable Grigne! And the Crumb on the Boule!
GSnydeon Blog postBack to baguettes and basics
- Results~not exactly...belfioreon Blog postMy first bake in Lodge Combo Cooker
- Thanks arlo!
wallyon Blog postBack to baguettes and basics
- new toys and awesome bread
Frankoon Blog postBack to baguettes and basics
- Yummmmm!!!
GSnydeon Blog postAlmond Russian Braid for the New Year!
- "Bassinage"
anandaon Blog postPain de Siègle; New Year's Eve 2010
- Thank you all!
OldWoodenSpoonon Blog postBBA Cinnamon, Raisin, Walnut Bread - Thanks,louie brownon Blog postNancy Silverton's Sourdough Rye Buckwheat Blinis
- Thanks, Jeremy!
dmsnyderon Blog postCountry Bread with fresh-milled flours
- Thanks, Larry!
dmsnyderon Blog postCountry Bread with fresh-milled flours
- Beautiful breads, Larry!
dmsnyderon Blog postBack to baguettes and basics
- steam may not be especially relevant right nowChuckon Forum topicNewby question about crust thickness
- Gorgeous
anandaon Blog postBack to baguettes and basics
- Fantastic baguettes Larry.
arloon Blog postBack to baguettes and basics - Challenge of the challengeLindyDon Blog postPain de Siègle; New Year's Eve 2010
- I really was kidding
Frankoon Blog postPain au Levain - using Red Fife Whole-Wheat Flour (for Franko!)
- Hi JayAussie Peteon Blog postBeau and the baguette
- WelcomeAussie Peteon Forum topichi hello everyone~ I'm new
- Mixbreadsongon Forum topicA quick and easy Cream Cheese Pastry
- Baker's percentage SpreadsheetHMerlittion Blog postBaker's percentage Spreadsheet
- got the grist!Jeremyon Blog postCountry Bread with fresh-milled flours
- WFO and the Real Neapolitan Pizza
SylviaHon Blog postAnd, finally, back to the beginning - Very Impressive SylviaMichaelHon Blog postAlmond Russian Braid for the New Year!
- Confusing Instructions
flournwateron Forum topicA quick and easy Cream Cheese Pastry - Happy New Year, Glenn!...
wallyon Blog postAnd, finally, back to the beginning
- a soft white bread with olives and feta cheese
AnnaInNCon Forum topicWhat's your last loaves of 2010?
- Beautiful looking country bread, David!
wallyon Blog postCountry Bread with fresh-milled flours
- Yes, it's for one loaf only!
anandaon Blog postPain de Siègle; New Year's Eve 2010
- You may want to try this one ?dzolotason Blog postMac Spreadsheet for Baker's Percentage
- Thank you, Larry!
SylviaHon Blog postAlmond Russian Braid for the New Year!
- "from liquid suddenly to firm"
Mini Ovenon Blog postBetrayal Of a starter - I like your raisin plumping method!
wallyon Blog postBBA Cinnamon, Raisin, Walnut Bread
- Those are great looking...
wallyon Blog postNancy Silverton's Sourdough Rye Buckwheat Blinis
- Happy New Year, Sylvia!
wallyon Blog postAlmond Russian Braid for the New Year!
- Thanks, Breadsong and Sylvia!
dmsnyderon Blog postCountry Bread with fresh-milled flours
- Welcome to The Fresh Loaf!
OldWoodenSpoonon Forum topicHi from Washington State!
- Beautiful loaves, Andy!
wallyon Blog postPain de Siègle; New Year's Eve 2010
- In a pinch, or some of us have used
Mini Ovenon Forum topicNeed alternatives for proofing baskets