Recent Forum and Blog Comments
- Cool pictures
vardaon Forum topicAre concrete bricks safe for a brick oven? - That's a good idea
vardaon Forum topicAre concrete bricks safe for a brick oven?
- Perfect outcome Andy!ehanneron Blog postHorst Bandel's Black Pumpernickel
- GraniteLa masaon Forum topicAre concrete bricks safe for a brick oven?
- for Lindy D and Christina
anandaon Blog postHorst Bandel's Black Pumpernickel - Oh, that looks very nice. And
arloon Blog postGraham Flour Levain - Pastaturosdolcion Forum topicPasta question for our Italian members
- Thanks, Betty!
dmsnyderon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough - Source(possible) for dark rye flour in australia
mrfroston Forum topicdark rye flour in australia - Quick breads - small rolls
jennylohon Forum topicTeaching the Art of Breadmaking - great questionjj1109on Forum topicdark rye flour in australia
- Thank you for your replies.StuartGon Forum topicCan't coax my first starter past day 4
- Add the juiceSourdoLadyon Forum topicFirst Attempt at Sourdough Starters/Seed Culture
- Thank you!Marnion Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- Ta David.rossnrolleron Forum topicPasta question for our Italian members
- Been a while..Paddyscakeon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- Beautiful Bâtards, Jonathan!
dmsnyderon Blog postGraham Flour Levain
- Kale with pasta @ Ross
dmsnyderon Forum topicPasta question for our Italian members
- No, I didn't use pineapplemamatojadeon Forum topicFirst Attempt at Sourdough Starters/Seed Culture
- I'm not sure what is "small"
pdiffon Forum topicAre concrete bricks safe for a brick oven? - Lining and wicker baskets
hanseataon Forum topicProofing Baskets - SJSD questions @ Toni.
dmsnyderon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- :-)LindyDon Blog posthumor break
- Very niceLindyDon Blog postGraham Flour Levain
- 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