Recent Forum and Blog Comments
- Thanks everyone. Had to dropjjudsonon Forum topicDo Starters Go Dormant or Hybernate Briefly?
- I've done a long poolish but
Mini Ovenon Forum topicTime for bulk fermentation - Forkish - Find out how to make screen shots
Mini Ovenon Forum topicGreetings from Toronto
- Thread on sinking sides
Mini Ovenon Forum topicSandwich Loaf Problem
- Both loaves look very nice!
alcophileon Forum topicAdvice on Ginsberg Provençal Rye - How much space
Mini Ovenon Forum topicSandwich Loaf Problem
- David R, sounds Swiss to me.
Mini Ovenon Forum topicPumpernickel recipe from old book
- Thank you, definitely aaafaragunaon Forum topicNo bloom
- Vermont flour for panettoneSueVTon Forum topicPanettone Trouble
- Thank you Sue!itsjrealon Forum topicPanettone Trouble
- I use THIS RECIPE and am
DanAyoon Forum topicTiramisu - It's normal, inclusions weigh
Ilya Flyameron Forum topicPlain sourdough loaf without inclusions have better oven spring? - Like so...
Yippeeon Forum topicCroissants filled with pastry cream - how to make? - Very nice! That loaf looks a
alcophileon Forum topicAdvice on Ginsberg Provençal Rye
- Benny, Thank you kindly forAnonymouson Forum topicGreetings from Toronto
- ThanksBob Frameon Forum topicAdvice on Ginsberg Provençal Rye
- Thanks AG!The YW was pretty
HeiHei29eron Blog postExperimental weekend - Nice looking loaves
Econprofon Forum topicAdvice on Ginsberg Provençal Rye - Learn croissant making first.semolina_manon Forum topicCroissants filled with pastry cream - how to make?
- Give it a try. Not toosemolina_manon Forum topicTiramisu
- Swiss meringue instead of raw egg whites?n03on Forum topicTiramisu
- Throwing caution to the windAnother Girlon Blog postExperimental weekend
- And now the "correct" recipeBob Frameon Forum topicAdvice on Ginsberg Provençal Rye
- Two Rye loavesBob Frameon Forum topicAdvice on Ginsberg Provençal Rye
- My similar experienceSueVTon Forum topicPanettone Trouble
- Yeast and poolishjzeltenon Blog postPoolish Croissant - the pursuit of perfection
- Photos
Econprofon Forum topicAdvice on Ginsberg Provençal Rye
- Tried it
Econprofon Forum topicAdvice on Ginsberg Provençal Rye
- I think we'll leave it
Abeon Forum topicPutting Out The Feelers For A Gluten Free Bread Community Bake - Thanks as always Benny.
HeiHei29eron Blog postExperimental weekend
- That’s a pity you won’t be
Benitoon Forum topicGreetings from Toronto - I also help the poor gluten
Benitoon Blog postExperimental weekend
- Thank you Benny!I knew I
HeiHei29eron Blog postExperimental weekend
- Unfortunately I won't beAnonymouson Forum topicGreetings from Toronto
- I generally find that using
Benitoon Blog postExperimental weekend
- Thanks Ming for the commentspnguyen951on Forum topicSimple sourdough spelt loaves
- Thanks very muchpnguyen951on Forum topicSimple sourdough spelt loaves
- The thread I've been looking foritsjrealon Forum topicPanettone Trouble
- Beautiful loaves and very
HeiHei29eron Forum topicSimple sourdough spelt loaves
- Hi Paul, I have used both,
Mingon Forum topicSimple sourdough spelt loaves - Thanks Ming.Our family ofpnguyen951on Forum topicSimple sourdough spelt loaves
- Well done, I am liking it.
Mingon Forum topicSimple sourdough spelt loaves
- Thanks Benny!I had made itpnguyen951on Forum topicSimple sourdough spelt loaves
- Wow you got such a great
Benitoon Forum topicSimple sourdough spelt loaves
- KA Spelt crumb shot Bob'spnguyen951on Forum topicSimple sourdough spelt loaves
- Thanks! Very happy with howpnguyen951on Forum topicSimple sourdough spelt loaves
- First of all, you are
Mingon Forum topicTime for bulk fermentation - Forkish
- Hello Benito! Thank you! IAnonymouson Forum topicGreetings from Toronto
- Ears
Econprofon Forum topicSimple sourdough spelt loaves
- This is the Bob's/Spelt loafpnguyen951on Forum topicSimple sourdough spelt loaves