Recent Forum and Blog Comments
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- Roger that nicodmadrubyon Forum topicWhat is the difference between a panettone and a pan d'oro?
- will pass this onflourgirl51on Forum topiclooking for an answer to this puzzler
- very different
nicodvbon Forum topicWhat is the difference between a panettone and a pan d'oro? - what to do with weak flours?
nicodvbon Blog postSourdough Pan de Mie - how to make "shreddably" soft bread
- @Home Baker - thanks...
subfuscpersonaon Forum topicFloating dough check - Force meat anyone?
Mini Ovenon Forum topicVintage cookbooks from Gutenberg.org - Thank you for the feedbackmadrubyon Forum topicWhat is the difference between a panettone and a pan d'oro?
- Fascinating!
Jaydoton Blog postre: yeast conversion from fresh to dry and calculator fun - Is it possibleramat123on Forum topicOven for 4 loaves (stone is a must?)
- Liquid starters tend not to rise much
Mini Ovenon Forum topicShould I give up on my starter?
- Persimmons
Mini Ovenon Blog postPersimmon Bread
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- Haven't We All Done that
flournwateron Forum topicParchment paper in toaster oven ? - Squids with Special Mushrooms...
GSnydeon Blog postSFBI Artisan II Workshop - Day 4 - Similar Perhaps
flournwateron Forum topicWhat is the difference between a panettone and a pan d'oro?
- Thank You
flournwateron Forum topicpizza
- Yum!breadsongon Blog postPanettone time of year!
- Thanks for all the great photos!breadsongon Blog postSFBI Artisan II Workshop - Day 3
- no leaves
SylviaHon Blog postPersimmon Bread - Persimmons are a funny fruit.LeadDogon Blog postPersimmon Bread
- Thank you, Davidbreadsongon Blog postSFBI Artisan II Workshop - Day 2
- Just Beautiful!
SylviaHon Blog postPersimmon Bread
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- hand upside down
SylviaHon Blog postPanettone time of year!
- Thank you, Patricia!
SylviaHon Blog postPanettone time of year!
- how long to keep
SylviaHon Blog postPanettone time of year!
- Thanks DebraMaxmbobon Forum topicHello from Missouri
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- Great! It's looking good, Bob
Debra Winkon Forum topicHello from Missouri - Zolablue's cinnamon rolls are fantastic
pmccoolon Forum topicNeed help converting zolablue's recipe - Very cool!
foodsluton Forum topicPub pour farine - The liquid starter is now
Donna322on Forum topicShould I give up on my starter? - You definitely don't have toTerryTBon Forum topicQuintessential French Sourdough - Pain Au Levain [Leader]
- Very nice rolls Sallymadrubyon Forum topicDinner Rolls
- Thanks, Larry!
dmsnyderon Blog postSFBI Artisan II Workshop - Day 3 - Thanks, Glenn!
dmsnyderon Blog postSFBI Artisan II Workshop - Day 3
- Chevron video
dmsnyderon Blog postSFBI Artisan II Workshop - Day 3
- Scoring ryes @ Lindy
dmsnyderon Blog postSFBI Artisan II Workshop - Day 3
- Thanks, Floyd!
dmsnyderon Blog postSFBI Artisan II Workshop - Day 3
- Many thanks
SCruzon Forum topicWhen to stretch-and-fold - Recipes @ ramat123
dmsnyderon Blog postSFBI Artisan II Workshop - Day 3
- Cottage food law
Thaichefon Forum topicCottage Food Laws: Promoting Fresh! Promoting Local! - Conversion might not be wiseLindyDon Forum topicNeed help converting zolablue's recipe
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- Another alternative,thoughDavefson Forum topicpotato substitutions