Recent Forum and Blog Comments
- it is!
squattercityon Blog postLatgalian rye - Those look great!
trailrunneron Blog postSegalini rolls - Beautiful!
trailrunneron Blog postSwiss Farm Bread version 0.5
- Very good!
Mini Ovenon Blog postSegalini rolls - Wow, Lovely bread!
Mini Ovenon Blog postSwiss Farm Bread version 0.5
- Have you tried using
Mini Ovenon Forum topicCutting rye berries into "rye chops."
- Nine years later and your article holds up beautifully
rmzanderon Blog postHoney Whole Wheat with Poppy Seeds and Lemon Zest - Thank you! Yes, they are
Martadellaon Blog postSegalini rolls - Beautiful
Isand66on Blog postSegalini rolls - Thank you
Isand66on Blog postDurum WW Tangzhong Egg Ricotta Rolls
- Great looking rolls. What a
Martadellaon Blog postDurum WW Tangzhong Egg Ricotta Rolls
- Thanks for the clarification.barryvabeachon Forum topicNew Electric Range — Induction?
- It's going to be very tasty
Martadellaon Blog postLatgalian rye
- Good luck with your
StevenSenseion Forum topic[NEW] Goldie by Sourhouse: a warm, safe home for your sourdough starter - Intentionally left Blank
rondayvouson Blog postRondayvous Journey - I can't stop baking this.
squattercityon Blog postLatgalian rye
- Fizzing masterpiece??!!😊
trailrunneron Blog postDurum WW Tangzhong Egg Ricotta Rolls
- The other important aspect is
yozzauseon Forum topicBakers percentage question - Thanks Lance, Balazio's
yozzauseon Blog postgluten assessment
- Thank you!
Isand66on Blog postDurum WW Tangzhong Egg Ricotta Rolls
- stretch and fold magickendalmanon Forum topicstretch and fold magic
- If I were going to upgrade a
rondayvouson Forum topicCountertop granite for a baking stone?
- A relevant question
albacoreon Forum topicstretch and fold magic - First Try
rondayvouson Forum topicCommunity Bake - Ciabatta!!!
- Knobstroglodyteon Forum topicNew Electric Range — Induction?
- Well done Derek for doing the
albacoreon Blog postgluten assessment
- browning with hidden elementbimfion Forum topicbread not browning on bottom
- Why haven’t I made your rolls recently?
trailrunneron Blog postDurum WW Tangzhong Egg Ricotta Rolls
- Very nice!
trailrunneron Forum topicAbe's yeast water semolina bread, first try
- Welcome
Abeon Forum topicTried the Quck ciabatta receipe here on the site: - From what I can make out
Abeon Forum topicPurKorn
- $20, are you kidding me? I
Mingon Forum topicCountertop granite for a baking stone? - StarterDaveDaveon Forum topicstarter died
- Got my new stone. ADunrosson Forum topicCountertop granite for a baking stone?
- Percentages are actually kilogramsmarianaon Forum topicBakers percentage question
- Thank youbimfion Forum topicBakers percentage question
- Bakers percentages help with
GaryBishopon Forum topicBakers percentage question - It looks like the authors ofcarynon Forum topicBittman's Bread
- Kerri's Sandwich Bread A+mp1789on Forum topicBittman's Bread
- Nice crumb, Jon
Abeon Forum topicAbe's yeast water semolina bread, first try
- Some interesting ideas in
happycaton Forum topicstretch and fold magic - All said since you didn't
Benitoon Forum topicAbe's yeast water semolina bread, first try - That's awesome Christi, I
Benitoon Forum topicThe Perfect Loaf by Maurizio Leo
- kendalman, hope you don't
Rockon Forum topicstretch and fold magic - I like your analogies
JonJon Forum topicstretch and fold magic - Sorry for Sabrina
Kistidaon Forum topicstarter died - Thanks Benny!
Kistidaon Forum topicThe Perfect Loaf by Maurizio Leo
- Janie's Mill
naturaleighon Forum topicflour in Muncie Indiana - Agreed as to knobs. If itbarryvabeachon Forum topicNew Electric Range — Induction?
- Rye Bread Recipetroglodyteon Forum topicHello from a Bread Making Recluse