Recent Forum and Blog Comments
- Use the backside of a
mrfroston Forum topicBaking Stone - How to Transfer? - Ice & Cling Wrapnicolesueon Blog postLesson # 3 Time & Temperature
- watch the dough, not the clocknicolesueon Forum topicIs it possible to overproof?
- Malt Breadmerlieon Blog postMalt Bread
- I'm envious!
davidg618on Forum topicA visit to my local Farmers Market today - I proof overnight at 55°F
davidg618on Forum topic"Homemade" retarder/proofer
- Kale vs. Spinach
dmsnyderon Blog postFettuccine with Turkey Sausage and Kale - Thanks for your expansive response, Hans.rossnrolleron Blog postWalnut levain and croissants
- Lovely rustic bread!hansjoakimon Blog postWhole Wheat Pane Casareccio di Genzano
- Thanks, Sylvia!
dmsnyderon Forum topicPasta question for our Italian members
- Thanks so much, everyone!hansjoakimon Blog postWalnut levain and croissants
- Beautiful produce!
dmsnyderon Forum topicA visit to my local Farmers Market today
- Guess on the photoAussie Peteon Blog postFettuccine with Turkey Sausage and Kale
- Hi Hans...and my oh my!rossnrolleron Blog postWalnut levain and croissants
- Year round
SylviaHon Forum topicA visit to my local Farmers Market today - Throw over a damp cloth
jennylohon Forum topicThick or Thin/Crispy Crust - M Smith's BreadPostal Grunton Blog postNo knead bread from Michael Smith
- Looks great!
Floydmon Blog postLesson # 3 Time & Temperature - Looks goodZDon Forum topicThick or Thin/Crispy Crust
- no guilt, of course theres no guilt...reyesronon Blog postNo knead bread from Michael Smith
- Yes that helpsZDon Forum topicThick or Thin/Crispy Crust
- I think
SylviaHon Forum topicPasta question for our Italian members
- Ah...won't be longLindyDon Forum topicA visit to my local Farmers Market today
- Got those last two noted forrossnrolleron Forum topicBest Way to Enjoy a Baguette?
- misread
SylviaHon Blog postWhole Wheat Pane Casareccio di Genzano
- This is the best way: CoolChausiubaoon Forum topicBest Way to Enjoy a Baguette?
- I agree!
dmsnyderon Forum topicFeedback - forum question/recommendation.
- Roti John
jennylohon Forum topicBest Way to Enjoy a Baguette?
- michael smith no knead breadJanice Bogeron Blog postNo knead bread from Michael Smith
- I think even if we broke it
DorotaMon Forum topicFeedback - forum question/recommendation. - Beautiful loaves Susan!
wallyon Forum topicPain Au Levain - No guiltLindyDon Blog postNo knead bread from Michael Smith
- Wow.LindyDon Blog postWalnut levain and croissants
- Search bar is fastLindyDon Forum topicFeedback - forum question/recommendation.
- No Butter....just with cheese and friendsAussie Peteon Forum topicBest Way to Enjoy a Baguette?
- Cultured homemade butterleucadianon Forum topicBest Way to Enjoy a Baguette?
- I think a good whole grainscottsourdoughon Forum topicObjective criteria for Whole Grain bread
- Visually stunningleucadianon Forum topicPain Au Levain
- Beautiful, Susan.LindyDon Forum topicPain Au Levain
- Fault? ... FAULT???
dmsnyderon Blog postFettuccine with Turkey Sausage and Kale
- dark rye flour in australiagolon Forum topicdark rye flour in australia
- Everyday breakfast of myvincenttalleuon Forum topicBest Way to Enjoy a Baguette?
- Fab Indeed!sheri_bon Forum topicA White Bread Makeover - From Drab to Fab!
- beautiful breadmargieluvschazon Blog postNo knead bread from Michael Smith
- With Dad, or with vodka and loxUrchinaon Forum topicBest Way to Enjoy a Baguette?
- Stone-Buhr
Floydmon Forum topicStone-Buhr Flour
- what a question...reyesronon Forum topicBest Way to Enjoy a Baguette?
- Try the curly leaf,
SylviaHon Blog postFettuccine with Turkey Sausage and Kale
- I found thisehanneron Forum topicThick or Thin/Crispy Crust
- Kale in soup
SylviaHon Blog postFettuccine with Turkey Sausage and Kale