Recent Forum and Blog Comments
- Nice bread!proth5on Forum topicFun with Baguettes
- Perfect, Karin,
AnnaInNCon Blog postFrom brick to bread - my German Feinbrot - Long time lurker...CompleteAmateuron Forum topicLazy Man's Brioche
- High gluten flourKobalion Blog postProsciutto arugula Pizza - 36 hour sourdough rye baguette dough
- Soda bread!fancypantalonson Forum topicQuick Dinner Bread
- MuffinsKobalion Forum topicUsing Start for Quick Breads?
- Thank you!
wassisnameon Blog postWeekend Reclamation Project – Less is More - There is one true Borodinsky and lots of good rye recipiesLuciferon Forum topicRussian sourdough no more?
- Thanks, Anet
hanseataon Blog postFrom brick to bread - my German Feinbrot - Date?
Ruralidleon Forum topicNew attachment coming soon - ah, German breadhullafon Blog postFrom brick to bread - my German Feinbrot
- Those loaves look very nice,
arloon Blog postWeekend Reclamation Project – Less is More - Life saver thanks so much!
Cooking202on Forum topicHoney - You are too kind!txfarmeron Blog postProsciutto arugula Pizza - 36 hour sourdough rye baguette dough
- Thanks!txfarmeron Blog postProsciutto arugula Pizza - 36 hour sourdough rye baguette dough
- Enlightening!txfarmeron Blog postProsciutto arugula Pizza - 36 hour sourdough rye baguette dough
- Thanks, arlo! :)txfarmeron Blog postProsciutto arugula Pizza - 36 hour sourdough rye baguette dough
- Ahhh Breadsonghighmtnpamon Blog postBirthday Sweet Rolls...a shaping experiment
- Thanks!txfarmeron Blog postProsciutto arugula Pizza - 36 hour sourdough rye baguette dough
- Breadsong Just Beautiful!highmtnpamon Forum topicFlaky Turnovers made with Cream Cheese Pastry
- In our 60'shighmtnpamon Forum topicRussian sourdough no more?
- Great breadsrayelon Blog postTartine Basic Country Bread as Bâtards
- They freeze well (when baked)
JitkaBon Forum topicFlaky Turnovers made with Cream Cheese Pastry - focaccia and pizzaG-manon Forum topicpizza
- Substituting Sugar for Honey
BakerBenon Forum topicHoney - I'm glad it was helpfulcopyuon Blog postTruth regarding LYES
- Again, you're very welcome!copyuon Blog postTruth regarding LYES
- Great looking variety
SylviaHon Blog postsome of My favorite breads - Thanks Khalidrayelon Forum topicpizza
- I'm supposedproth5on Blog postNorwich/Vermont Sourdough and proofing on plastic wrap
- San Francisco Sourdough Starterkbkon Forum topicSourdough Bread with more tang using Sour Salt?
- Looks so nice!
SylviaHon Blog postBirthday Sweet Rolls...a shaping experiment
- Thanksrayelon Forum topicpizza
- Thanks for sharing !
AnnaInNCon Forum topicAnyone for gelatinized flour from a vending machine?
- Thanks for the thoughts and
arloon Forum topicA Visit to Tartine
- On the eve of election, let's recall Bread is sometimes politic.
davidg618on Forum topicRussian sourdough no more? - Thanks Ray! I've used soybutterflygrooveson Forum topicWhy use milk?
- I put a few drops of lemon juice
AnnaInNCon Forum topicsoaker: buttermilk/yogurt verses water??
- 'lol'
SylviaHon Blog postTartine Basic Country Bread as Bâtards
- Simple Corn Breadciabattavention Forum topicUsing Start for Quick Breads?
- I have done it beforetxfarmeron Forum topicIs it possible to hand-knead brioche?
- Yummm!!!!
GSnydeon Blog postTartine Basic Country Bread as Bâtards - water works fineEdthebreadon Forum topicsoaker: buttermilk/yogurt verses water??
- Thanks, everyone, for your kind words!
dmsnyderon Blog postTartine Basic Country Bread as Bâtards - Flour mix @ Khalid
dmsnyderon Blog postTartine Basic Country Bread as Bâtards
- old doughPaddyLon Forum topicwhen to take "old dough" out of mixed ingredients
- I agree and I own one also.Leoladyon Forum topicNeed suggestions on mixers
- Just A Word of AdviceAnonymouson Forum topicWhy the need to properly score
- It is totally possible toVogelon Forum topicIs it possible to hand-knead brioche?
- Books and things.Vogelon Blog post"Third and Fourth" attempts and "Not Too Good at Maths"