Recent Forum and Blog Comments
- Crackly crustMary Fisheron Forum topicWondering about crackly crust
- Fabulous baguettes to me.MadAboutB8on Blog postBaguettes, round deux
- What a work of art!!swtgranon Blog postRomancing The Seeds!
- I get "that" look too!
Mini Ovenon Blog postRomancing The Seeds! - Another healthy crumb shot
Mini Ovenon Blog postRomancing The Seeds!
- sweet-spot
ackkkrighton Blog postBulk Fermenting and Proofing above room temperature? - Shortening
davidg618on Forum topicHigh Percentage of Fats in Bread - next time freeze your biga
subfuscpersonaon Forum topicBiga...how long does it last??? - I don't think I was confused
davidg618on Blog postBulk Fermenting and Proofing above room temperature?
- Once toasted, treat it as non-gluten flour
Mini Ovenon Forum topicToasted Flour
- Sponging does both
Mini Ovenon Forum topicHigh Percentage of Fats in Bread
- Just a small niggle with an otherwise enjoyable post.
pmccoolon Blog postChallah/ High School Project - In my house,
pmccoolon Forum topicBiga...how long does it last???
- Strong Flour v. Plain Flour for Croissantsazeliaon Forum topicwhich flour to use when making croissants
- Smile
Ruralidleon Forum topicNew from Oregon - Any word on when your newmattie405on Forum topicSteam Oven
- think that's what happen to mineazeliaon Forum topicbaglels fell
- Steam does help in BrevilleK.C.on Forum topicAnyone Adding Steam in a Breville Smart Oven ?
- KA OO flourrayelon Forum topicItalian Style Flour [KAF]
- Romancing the seedsrayelon Blog postRomancing The Seeds!
- Too pretty to eatrayelon Blog postRomancing The Seeds!
- I've got tons of cookingmjbleckon Forum topicNew from Oregon
- I've toasted barley flour....PaddyLon Forum topicToasted Flour
- The Sounds of Success
flournwateron Forum topicMy First Shot at Bagels - You're Off to a Good Start
flournwateron Forum topicMy First Shot at Bagels
- Mr. DiMuzio's comment on bleu cheesebreadsongon Blog postBlue Cheese and Protease Attack
- All of the versions looksongwritergirlon Blog post36 hours+ sourdough baguette with increased whole grain - how much is too much?
- I have made the one fromLeadDogon Blog postBlue Cheese and Protease Attack
- Just a comment about theLeadDogon Forum topicKoMo Grain Mill Flour Sifter
- I must have missed it...
longhornon Blog postBlue Cheese and Protease Attack - Thanks For The Tips!
dablueson Forum topicItalian Style Flour [KAF] - Definitely a work of art!ronnie gon Blog postRomancing The Seeds!
- It looks like you are doing
vardaon Blog postChallah/ High School Project - ciabatta
vardaon Forum topicItalian Style Flour [KAF]
- Yes, Mini, I will have to tweak big time,
AnnaInNCon Forum topicHow many instant potato flakes for 4 medium potatoes ? - Some ideas for the Italian style flourrjerdenon Forum topicItalian Style Flour [KAF]
- too much potato perhaps?
Mini Ovenon Forum topicHow many instant potato flakes for 4 medium potatoes ?
- Méteils au bleuLindyDon Blog postBlue Cheese and Protease Attack
- RecipeCuriousLoaferon Forum topicHello to all!
- Oiled bladeCuriousLoaferon Forum topicHello to all!
- In Reinhart's.....MichaelHon Basic pageCinnamon Raisin Oatmeal Bread
- "Flat" breads "puff"?
mrfroston Forum topicTop Crust Separates from Crumb - Nice looking challah, Emily
wallyon Blog postChallah/ High School Project - Interestingilanon Blog postSandwich bread filled with sweet basil pesto
- I had a go at this recipeearth3rdon Basic pageCinnamon Raisin Oatmeal Bread
- will start to refresh every twelve hours..tomsgirlon Forum topicWhere to "start" {no pun intended} Added pictures of finished bread
- Detached dough
wallyon Forum topicTop Crust Separates from Crumb
- wow!em120392on Blog postRich Man's Brioche/ High School Project
- That is a brilliant Idea!! IDough-Noon Forum topicNew from Toronto!
- Welcome
Ruralidleon Forum topicNew from Oregon