Recent Forum and Blog Comments
- Here's what I do to revive a french stick...
Mini Ovenon Forum topicTips on softening a hard crust before eating! - The reason I bake is to control the ingredients
Mini Ovenon Forum topicbread dough enhancer - Wait, holey bread continuesCaltrainon Blog postA Marvelous Site and Resource
- Foilwhiskerson Blog postNeed help with baking, oven temp
- Thanks for sharingSourdoLadyon Forum topicGratuitous Biscotti
- Free Sample
hanseataon Blog postGluten Free Baking - Bad Starter Mother
hanseataon Forum topicRevived my neglected starter! - Have you seen the work of this poster?
anandaon Blog postGluten Free Baking - Congratulationsproth5on Blog postgetting back into baking mode....3 months away....
- Answers
anandaon Blog postLaminated Yeasted Dough Construction - Oven TempsPostal Grunton Blog postNeed help with baking, oven temp
- King Arthur gluten free products
noonesperfecton Blog postGluten Free Baking - Alcohol in bread.PaddyLon Forum topicBread won't rise with alcohol soaked fruit
- Who's the beneficiary?
hanseataon Forum topicbread dough enhancer - Ok I dug out my "LocalLeadDogon Forum topicLeader's spelt loaf
- Great angles
jennylohon Forum topicGratuitous Biscotti - congratulations
jennylohon Blog postgetting back into baking mode....3 months away.... - which model of Sharp Microwave/convection are you using?
jennylohon Forum topicBread/Convection/Microwave combined baking. - Thank you Sylvia...
trailrunneron Blog postgetting back into baking mode....3 months away.... - Joy of Biscotti
gaaarpon Forum topicGratuitous Biscotti - Yumm, Almond
SylviaHon Forum topicGratuitous Biscotti - Welcome back and Congratulations!
SylviaHon Blog postgetting back into baking mode....3 months away.... - Afterwards?LindyDon Blog postGerman Style Lye Pretzel - this is more like it!
- recipe
wassisnameon Forum topicGratuitous Biscotti - here they are...
trailrunneron Blog postgetting back into baking mode....3 months away.... - Similar recipe. I was goingCarl Bergensison Forum topicLeader's spelt loaf
- I want your recipe!SourdoLadyon Forum topicGratuitous Biscotti
- Well Done!ehanneron Forum topicGratuitous Biscotti
- Congratulations!AnnieTon Blog postgetting back into baking mode....3 months away....
- Well done, Trailrunner!LindyDon Blog postgetting back into baking mode....3 months away....
- thank you !
trailrunneron Blog postgetting back into baking mode....3 months away.... - Lye... How much?Royall Clarkon Blog postGerman Style Lye Pretzel - this is more like it!
- Welcome back!Marnion Blog postgetting back into baking mode....3 months away....
- Bea-u-tee-ful!Marnion Forum topicGratuitous Biscotti
- How dare you!Fordon Forum topicGratuitous Biscotti
- Yum and Congratsjanijon Blog postgetting back into baking mode....3 months away....
- pritice makes perfect. Irichawatton Forum topicIs my theory correct?
- Ginger an idea...
Mini Ovenon Forum topicbread dough enhancer - What's your weather?
dosidoughon Forum topicBread falling after loaf rise - "cheap and cheerful"Patfon Forum topicBread flour
- Been there done that!
dosidoughon Blog postDOG APPROVED - creme de cassisqahtanon Forum topicWhat is cassis in Lepard's Cassis and Currant loaf?
- The flourilanon Blog postSweet Sandwich Bread
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- Yeah, took some detectivetxfarmeron Blog postGerman Style Lye Pretzel - this is more like it!
- Thanks Eric!txfarmeron Blog postGerman Style Lye Pretzel - this is more like it!
- TimingLindyDon Forum topicBread won't rise with alcohol soaked fruit
- Finding SperryPeterPiperon Forum topicOrganic flour supplier in San Diego?
- spraying the bread and "rebaking" for a few minutes
AnnaInNCon Forum topicTips on softening a hard crust before eating!