Recent Forum and Blog Comments
- Mes Lames
BobSon Forum topicHow do you pronounce, 'lame'? - Starter
hanseataon Forum topicHappy starter - Looks very tasty!
hanseataon Blog postWhole Wheat Multigrain (Take 2)
- Wow, what a demonstration of
arloon Forum topicPhoto record of all the breads in RLB's Bread Bible - More picturesteketekeon Forum topicJapanese sandwich bread
- ThanksPanDulceon Forum topicPhoto record of all the breads in RLB's Bread Bible
- copyrights
Jwon Forum topican appeal for help! - Thanks, "BLUSH"
Mebakeon Blog postWhole Wheat and Whole Rye Bread - your combo
Jwon Blog postSouvenirs and Rye Bread
- Thank you StefanoPanDulceon Forum topicmistake in Peter Reinhart's Pain au Levani (ABED)??
- wow
nicodvbon Blog postWhole Wheat and Whole Rye Bread - covered how?
nicodvbon Forum topicMash Bread - New horizons...
- I switched to stainless
Mini Ovenon Forum topicHello and thanks - Don't forget that soda is salty, taste it
Mini Ovenon Forum topicQuestions about mixing ingredients
- Gina de Palma's ricotta pound cakestefano_arturion Forum topicHelp on Pound Cake
- Susan's simple sourdough - my first attempt with photostempeon Forum topicHello and thanks
- Better nowstefano_arturion Forum topicmistake in Peter Reinhart's Pain au Levani (ABED)??
- and give it slightly less flour to chew
Mini Ovenon Forum topicStarter bubbles but did not double
- That could be it...
Mini Ovenon Forum topicBoule "explodes"/"herniates" during baking?
- Thanks, Ben!
dmsnyderon Forum topicNYBakers/Norm's Book - Recipe Tests CONTINUATION #1 - i hope you'll share once yourollson Forum topicHelp on Pound Cake
- WILD YEAST
BakerBenon Forum topicCan a starter be taken over by local mircoorganisms? - I just sat in front of the TValabubbaon Forum topicNYBakers/Norm's Book - Recipe Tests CONTINUATION #1
- thanks for that! whose thisrollson Forum topicPhoto record of all the breads in RLB's Bread Bible
- Look very tempting
BakerBenon Forum topicNYBakers/Norm's Book - Recipe Tests CONTINUATION #1
- I could go for a slice with CC!
SylviaHon Blog postFrankenstein-ish - Looks so delicious!
SylviaHon Blog postSouvenirs and Rye Bread
- Great looking baking! Caroline!
SylviaHon Blog postSan Joaquin Sourdough ..take 2 ..oh my...
- Thanks, Davidholds99on Forum topicHow do you pronounce, 'lame'?
- Thank you, LindyD!
SylviaHon Blog postToday's Basic Sourdough
- CopyrightsAussie Peteon Forum topican appeal for help!
- The rye improver....
foodsluton Forum topicBoule "explodes"/"herniates" during baking? - Re: Questions about mixing ingredientsChuckon Forum topicQuestions about mixing ingredients
- I have to say something...
SallyBRon Forum topicThis is how I finally have open crumbs and ears using high heat (500F) - el-cheapo plastic containerChuckon Forum topicHow in the world do you cover wet dough???
- Thank you!Smitaon Forum topicStarter bubbles but did not double
- Thank you!Smitaon Forum topicStarter bubbles but did not double
- My Mohn Bars
dmsnyderon Forum topicNYBakers/Norm's Book - Recipe Tests CONTINUATION #1
- TMB lame @ Howard
dmsnyderon Forum topicHow do you pronounce, 'lame'?
- Too tedious for me..Paddyscakeon Forum topicNYBakers/Norm's Book - Recipe Tests CONTINUATION #1
- Pound Cake recipes with dairybreadsongon Forum topicHelp on Pound Cake
- All good ideas
thegrindreon Forum topicHow in the world do you cover wet dough??? - Michael, you're being naughty...holds99on Forum topicHow do you pronounce, 'lame'?
- Thanks for the tip, Davidholds99on Forum topicHow do you pronounce, 'lame'?
- Granite Counter Topknudon Forum topicGranite countertop
- LameMichaelHon Forum topicHow do you pronounce, 'lame'?
- Beautiful breads, SylviaLindyDon Blog postToday's Basic Sourdough
- Thanks for the tip
AWon Forum topicHow in the world do you cover wet dough??? - Why on Earth didn't I
SallyBRon Forum topicHelp me design a recipe: whole wheat muffins
- MethodCanuckJimon Forum topicHow in the world do you cover wet dough???