Recent Forum and Blog Comments
- Thanks, Franko!
dmsnyderon Blog postCountry Bread with fresh-milled flours - What an incredible loaf...and journey.clazar123on Blog posthonouring my mother(s) update! here are the pics and the recipe :-)
- Parchment sounds good, Lindy!
wallyon Blog postBack to baguettes and basics - Many thanks breadsong!
wallyon Blog postBack to baguettes and basics
- for now!LT72884on Forum topici dont see the point of parchment paper
- Our two are mostly gone...
OldWoodenSpoonon Blog postBBA Cinnamon, Raisin, Walnut Bread - "salzstangerl"...
OldWoodenSpoonon Blog postHamelman's 40% Rye with Caraway
- Yowsa!Janknitzon Forum topici dont see the point of parchment paper
- Beautiful loaves, Sylvia!
dmsnyderon Blog postAlmond Russian Braid for the New Year!
- Hi Andy i will bear those
yozzauseon Blog postPain de Siègle; New Year's Eve 2010 - I'll work on the ryebreadsongon Blog postPain au Levain - using Red Fife Whole-Wheat Flour (for Franko!)
- Excellent,LindyDon Blog postHamelman's 40% Rye with Caraway
- Great looking baguettes,LindyDon Blog postBack to baguettes and basics
- Superbbreadsongon Blog postBack to baguettes and basics
- I have oneDoc Tracyon Blog postMac Spreadsheet for Baker's Percentage
- Thanks Anna!
wallyon Blog postBack to baguettes and basics
- Hmmm, thinking...
wallyon Blog postBack to baguettes and basics
- 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