Recent Forum and Blog Comments
- C-100 ON EBAYLeoladyon Forum topicNeed suggestions on mixers
- Great!
Crideron Blog postPeter Reinhart's WW Hearth bread - after i made the start onshadowavalonon Forum topicsourdough starter
- Straight from the fridge.txfarmeron Blog post36 hours+ sourdough baguette - everything I know in one bread
- very nice..
trailrunneron Blog postWFO On Hold and Baking in the Kitchen - beautiful loaves...
trailrunneron Blog postPeter Reinhart's WW Hearth bread
- Beautiful boule...
wallyon Blog postWFO On Hold and Baking in the Kitchen - from what I understand, the awsome San Francisco
AnnaInNCon Forum topicGoldrush sourdough starter - has anyone used it? - You mean the 'batu'?copyuon Forum topicHow do you grind whole cardamom pods into crushed cardamom, not ground cardamom?
- mixingKobalion Blog post36 hours+ sourdough baguette - everything I know in one bread
- Agreed!copyuon Forum topicStoring sourdough starter short & long term
- Gosh, I was about to postpodrunneron Forum topicGoldrush sourdough starter - has anyone used it?
- Nice looking loaves. SoundsMadAboutB8on Blog postPeter Reinhart's WW Hearth bread
- Lovely breads, mebake
pmccoolon Blog postPeter Reinhart's WW Hearth bread - Thank you !
trailrunneron Blog postDavid's Vermont SD w/ increased rye ---response to cast iron bake
- Awesome listCaramelon Forum topicNeed suggestions on mixers
- Hi Postal Grunt, your flourgrindon Forum topicCrust Color Letdowns
- Very Beautiful Loaves!
Mini Ovenon Blog postDavid's Vermont SD w/ increased rye ---response to cast iron bake - Bake a loafcurvesareinon Forum topicHow to calculate the percentage of protein in #50 of grain ?
- Thanks for the heads-up, Sylvia.
dmsnyderon Blog postDavid's Vermont SD w/ increased rye ---response to cast iron bake - Hi, Carolyn!
SylviaHon Blog postDavid's Vermont SD w/ increased rye ---response to cast iron bake - High heat oven safe stainless steel knobs
SylviaHon Blog postDavid's Vermont SD w/ increased rye ---response to cast iron bake
- could the proof have becomerayelon Forum topicPlease, help with diagnosis of this bread
- welcome to the real world math expertsChuckon Forum topicHow to calculate the percentage of protein in #50 of grain ?
- just answered your message
Mini Ovenon Forum topicHelp I think my starter is not well
- I don't follow the mathChuckon Forum topicHow to calculate the percentage of protein in #50 of grain ?
- Well, I suspect there's a lot
SallyBRon Forum topicI have two, do I need another one? - Beautiful boules, Caroline!
dmsnyderon Blog postDavid's Vermont SD w/ increased rye ---response to cast iron bake
- crust coolor letdownsrayelon Forum topicCrust Color Letdowns
- Yahoo answers math experts said this.curvesareinon Forum topicHow to calculate the percentage of protein in #50 of grain ?
- I'm talking wheat kernal, not flour,curvesareinon Forum topicHow to calculate the percentage of protein in #50 of grain ?
- SoAnonymouson Forum topicHelp I think my starter is not well
- Reads like it's on schedule!
Mini Ovenon Forum topicHelp I think my starter is not well
- first i heard of it but willshadowavalonon Forum topicGoldrush sourdough starter - has anyone used it?
- Update: I've baked a coupletananaBrianon Blog postGarden shed continued ...baking on Sunday though!
- Makes no senseLindyDon Forum topicsourdough starter
- Jeff got his mixeerLeoladyon Forum topicNumber 15 and 16 will be home soon!
- Can you tell a difference between your two starters?leucadianon Forum topicI have two, do I need another one?
- weight and costSurebetVAon Forum topicNeed suggestions on mixers
- I made it today in the bread machine on the dough
AnnaInNCon Forum topicPlease, help with diagnosis of this bread
- Beautiful Job!ehanneron Blog postSourdough Carrot Cake and Carrot Cake Sourdough Bread - no, I did NOT put cake in the bread dough
- No worries!amolitoron Blog postCinnamon-Raisin Bread
- Re: liquid lecithin vs. granulesChuckon Forum topicLiquid lecithin vs. granules
- The dough cycle explains it
Mini Ovenon Forum topicPlease, help with diagnosis of this bread
- Very nice!txfarmeron Blog postProsciutto arugula Pizza - 36 hour sourdough rye baguette dough
- using fat or any type ofrichawatton Forum topicOIL or NO OIL in bread
- these numbers may not be very usefulChuckon Forum topicHow to calculate the percentage of protein in #50 of grain ?
- Have you reviewed thisLindyDon Forum topicNot sour
- Sorry, me not really owning atmarzon Blog postCinnamon-Raisin Bread
- bookschip con Forum topicBernard Clayton's books, any crossover recipes?