Recent Forum and Blog Comments
- not bad, not bad at alldaysion Blog postRogers basic rye bread
- Same experience - but stay with the stickiness
jennylohon Blog postRogers basic rye bread - I am also interested in howSedlmaierinon Blog postHorst Bandel's Black Pumpernickel
- Looks great- a lot more moistSedlmaierinon Blog postHorst Bandel's Black Pumpernickel
- On kale...rossnrolleron Forum topicPasta question for our Italian members
- What David said, plus...
wallyon Forum topicSourdough batard - HeartyLindyDon Blog postHorst Bandel's Black Pumpernickel
- Yes, it's Jeffrey's...
wallyon Blog postA Sunday Carboholic Brunch
- I'm totally encouraged
jennylohon Blog postWhite Leaven Bread - Dan Lepard - My first attempt
- Re: First attempt at starterSourdoLadyon Forum topicFirst Attempt at Sourdough Starters/Seed Culture
- Crust problems: My analysis
dmsnyderon Forum topicSourdough batard - beautiful...reyesronon Blog postGraham Flour Levain
- The crust00Eve00on Forum topicSourdough batard
- SJSD questionsbelfioreon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- you are right
vardaon Forum topicAre concrete bricks safe for a brick oven? - Sven looks healthy!
wallyon Forum topicSourdough batard
- Rest simultaneously
Yippeeon Blog post20100510 Sourdough Pain de Campgne - same as stone
vardaon Forum topicAre concrete bricks safe for a brick oven?
- great ideacoachgrazinaon Forum topicNew Baking Challenge....
- Thanks, Pat!
dmsnyderon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- what happens if dough rises too much?tracieon Forum topicWhat Happens If Dough Rises Too Much?
- not sure what you'rre lloking formike owenson Forum topicrefined vs w.w. flour
- Wow!
dmsnyderon Blog postHorst Bandel's Black Pumpernickel
- Which (witch?) broomstick?
dmsnyderon Forum topicPasta question for our Italian members
- Hmm ... Looks like I better put another leaf in the table.
dmsnyderon Forum topicPasta question for our Italian members
- This is the single flourproth5on Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- It looks great
nicodvbon Blog postHorst Bandel's Black Pumpernickel - Try this locationAussie Peteon Forum topicCan't coax my first starter past day 4
- I always wait 2 days
nicodvbon Forum topicDetmolder rye bread
- SD Starterbobkay1022on Forum topicCan't coax my first starter past day 4
- The oven floor can easily hiy
pdiffon Forum topicAre concrete bricks safe for a brick oven? - Greek rye bread @ Andy
dmsnyderon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- That's mouth watering Andy
wallyon Blog postHorst Bandel's Black Pumpernickel
- HB Black Pumpernickel
anandaon Blog postA Sunday Carboholic Brunch - Absolutely
anandaon Blog postA Sunday Carboholic Brunch
- It does look delicious...
wallyon Forum topicDetmolder rye bread
- Good stuff
anandaon Forum topicrefined vs w.w. flour
- Please WaitAussie Peteon Forum topicPasta question for our Italian members
- detmolder
anandaon Forum topicDetmolder rye bread
- SJSD questions @ Toni.
dmsnyderon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- long termmike owenson Forum topicrefined vs w.w. flour
- The Real Secret?
anandaon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- AJSDbelfioreon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- Thanks, Andy!
dmsnyderon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- milk bread
anandaon Forum topiccrimped round bread tins
- Nice Pasta!belfioreon Forum topicPasta question for our Italian members
- Peanut Butter Banana Breadamaueron Basic page10 Minute Banana Bread
- Thank you, Margie!
dmsnyderon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- Ahhh, why didn't I think of that!
wallyon Blog postA Sunday Carboholic Brunch
- Some brief answers
anandaon Forum topicrefined vs w.w. flour