Recent Forum and Blog Comments
- Yeast Water - translation
RobynNZon Blog postThe Banana Saga 長篇故事 and Conclusion (updated 101116) - World Marketbelfioreon Blog postBasic Country Bread from "Tartine Bread," baked in Dutch Ovens
- A little late, butMike Averyon Forum topicHobart vs Electrolux vs Bosch
- thank you Pat..
trailrunneron Blog postStrange Changes - Fantastic colorLindyDon Blog postSweet, Sour and Earthy: My new favorite rye bread
- Caster sugar is the same as
noonesperfecton Forum topicsteamed chocolate cake - Other optionsMike Averyon Forum topicBread knife
- I think if I steamed my brownie recipe
Mini Ovenon Forum topicsteamed chocolate cake - Success is yours!belfioreon Blog postSan Francisco Country Sourdough—Take Two
- not starving
Mini Ovenon Forum topicMaintain starter through cold weather
- King Arthur Flour has several
mrfroston Forum topicstuffing bread????? - Thanks, Mini!
dmsnyderon Blog postSweet, Sour and Earthy: My new favorite rye bread - The Euro/French corportion
mrfroston Forum topicBannetons in France?
- Re. cast iron dog house.
dmsnyderon Blog postBasic Country Bread from "Tartine Bread," baked in Dutch Ovens
- I wonder how these will compare to the cold salty soaker
Mini Ovenon Blog postSweet, Sour and Earthy: My new favorite rye bread
- Rye rising @ Franciello
dmsnyderon Blog postSweet, Sour and Earthy: My new favorite rye bread
- Does Lodge Make...
GSnydeon Blog postBasic Country Bread from "Tartine Bread," baked in Dutch Ovens - So what's the spelling? Banneton or Banetton
Mini Ovenon Forum topicBannetons in France?
- krakov bagels
heideton Blog postKraków (twisted) Bagels - krakov bagels
heideton Blog postKraków (twisted) Bagels
- I was wondering more aboutJWK1on Forum topicManual vs. Electric - Some practical questions
- Where did this come from?
Mini Ovenon Forum topicI am getting very discouraged
- Great looking breadsLindyDon Blog postSan Francisco Country Sourdough—Take Two
- Thanks, RobynRonRayon Blog postThe Banana Saga 長篇故事 and Conclusion (updated 101116)
- Yum, Yum!midwest bakeron Forum topicBernard Clayton's Feather Bread
- thanks for posting the linkfayeeon Forum topicsteamed chocolate cake
- it might not be the recipefayeeon Forum topicsteamed chocolate cake
- Story is....smaxsonon Forum topicManual vs. Electric - Some practical questions
- 60F works for meLindyDon Forum topicMaintain starter through cold weather
- Put the loaf into a plastic bag overnight
Mini Ovenon Forum topicBread knife
- Japanese translation
RobynNZon Blog postThe Banana Saga 長篇故事 and Conclusion (updated 101116)
- yeah, that's gorgeous. But adscheidton Forum topicBread knife
- Looks good
Franchielloon Blog postSweet, Sour and Earthy: My new favorite rye bread - Before I froze it
Franchielloon Forum topicI am getting very discouraged
- Dry flakes
hutchndion Forum topicI am getting very discouraged - @ Caroline
dmsnyderon Blog postSweet, Sour and Earthy: My new favorite rye bread
- Thanks, Larry!
dmsnyderon Blog postSweet, Sour and Earthy: My new favorite rye bread
- Reviving frozen starter
RobynNZon Forum topicI am getting very discouraged
- you did it again...
trailrunneron Blog postSweet, Sour and Earthy: My new favorite rye bread
- I just had a look on my table of adjusted recipeMadAboutB8on Blog postA Toast to Toast - Multigrain Sandwich Bread
- What do you thinkAnonymouson Forum topicBread knife
- Just beautiful!
wallyon Blog postSweet, Sour and Earthy: My new favorite rye bread - More time,patience and warmth neededclazar123on Forum topicHelp -- No activity in my new starter!
- Just went in the oven
Frankoon Blog postBasic Country Bread from "Tartine Bread," baked in Dutch Ovens - Hurrah! I'm delighted to hearamolitoron Blog postCinnamon-Raisin Bread
- I'm an Autolyse convert!CoveredInFlouron Forum topicResting Dough During Kneading- Yes? No?
- Thanks, Larry.
GSnydeon Blog postSan Francisco Country Sourdough—Take Two
- Starter formula @ Coffeetester
GSnydeon Blog postSan Francisco Country Sourdough—Take Two
- Thanks, Larry!
dmsnyderon Blog postBasic Country Bread from "Tartine Bread," baked in Dutch Ovens
- Reporting back on lasagna pan, scoring and proofingmadrubyon Forum topicScoring, Oven spring and Steam