Recent Forum and Blog Comments
- Great way to end the new
arloon Blog postThe last loaf of 2010 - Nice rye Davidrayelon Blog post70 Percent Rye with a Rye Soaker and Whole Wheat Flour” from Hamelman's Bread
- Beautiful miche and a great post, Franko!
dmsnyderon Blog postThe last loaf of 2010 - Lovely Baking!
SylviaHon Blog postPain au Levain - using Red Fife Whole-Wheat Flour (for Franko!) - Beautiful Miche!
SylviaHon Blog postThe last loaf of 2010
- Maybe I've been lucky so far,
pmccoolon Forum topicDried starter travel travails - Thanks, Toni!
dmsnyderon Blog post70 Percent Rye with a Rye Soaker and Whole Wheat Flour” from Hamelman's Bread
- Beautiful looking loaf,Sydon Blog postThe last loaf of 2010
- Some of the "wet" pics
winestemon Forum topicNow that I've got "spring" how do I get big air (holes)? - gluten development
SylviaHon Blog postPanettone with Cherries, Chocolate and Pecans!
- Thank you Sylviabreadsongon Blog postMr. Hamelman's Roasted Garlic Levain
- Multigrain Loaf ala ATK quite popular. Video link:
mrfroston Forum topicMultigrain bread ala America's Test Kitchen - A marvelous-looking miche!breadsongon Blog postThe last loaf of 2010
- 'Both are excellent'
SylviaHon Blog postPugliese Loaves
- two loaves?Chuckon Forum topicSteaming
- Beautiful miche, Franko!
wallyon Blog postThe last loaf of 2010 - Great work, FrankoLindyDon Blog postThe last loaf of 2010
- I made the Bread Bible'ssemolina_manon Blog postPugliese Loaves
- Still in the Springs?belfioreon Forum topicDried starter travel travails
- I gave it an attempt.BKSinAZon Forum topicWhole wheat flour substitution questions please.
- I was wondering...belfioreon Blog post70 Percent Rye with a Rye Soaker and Whole Wheat Flour” from Hamelman's Bread
- This may helpclazar123on Forum topicMultigrain bread ala America's Test Kitchen
- dampnessjowilchekon Blog postMission Ciabatta
- http://www.abreadaday.com/?p=clazar123on Blog posthonouring my mother(s) update! here are the pics and the recipe :-)
- parchment
dablueson Forum topicSteaming - the words 'over proof' meansBKSinAZon Forum topicWhole wheat flour substitution questions please.
- Exactly what I wanted.robadaron Forum topicMultigrain bread ala America's Test Kitchen
- Take a look at this site-the yeast paragraphclazar123on Forum topici dont see the point of parchment paper
- Cupcake breadLindyDon Forum topicLodge Dutch Oven
- A few picturesBKSinAZon Forum topicWhole wheat flour substitution questions please.
- No pics, belfiore, but the bread is good
pmccoolon Forum topicDried starter travel travails
- Full disclosure: I have never used a bread machine
pmccoolon Forum topicWhole wheat flour substitution questions please.
- Lovely breads, Salma
pmccoolon Blog postNew Bread Trial
- Do a search here for "dragon"
pmccoolon Forum topicunique recipes
- Not technical, but empirical
pmccoolon Forum topicDoes Freezing Improve the Taste of Sourdough Bread?
- Parchment rounds
SCruzon Forum topicLodge Dutch Oven - forcaccia and ciabattajowilchekon Blog postFocaccia or Ciabatta
- flour dust makes an awfully good fireChuckon Forum topicDried starter travel travails
- Here's a linkclazar123on Forum topicMultigrain bread ala America's Test Kitchen
- Meetmike: Cast Iron Bakingehanneron Forum topicLodge Dutch Oven
- I know that bread flour isrobadaron Forum topicKing Arthur all purpose and bread flours --a difference?
- try par baking. bake until itcsimmo64on Forum topicBaking, Freezing, Resuscitating Crusty French Bread Rolls
- Looks delicious
mrfroston Blog postPanettone with Cherries, Chocolate and Pecans!
- Fit for a Queenwhosinthekitchenon Blog posthonouring my mother(s) update! here are the pics and the recipe :-)
- please help me understandChuckon Forum topicSteaming
- I made a cheese, and prune,qahtanon Forum topicunique recipes
- Lodge Dutch Ovenmeetmikeon Forum topicLodge Dutch Oven
- helloZebon Blog postGlezer's Sourdough Challah
- Dave, they look just like our
AnnaInNCon Forum topicBaking, Freezing, Resuscitating Crusty French Bread Rolls - Over-chewy crumb
davidg618on Forum topicKing Arthur all purpose and bread flours --a difference?