Recent Forum and Blog Comments
- 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
- Alternative?
anandaon Blog postA Sunday Carboholic Brunch
- refined vs w.w flourbeeman1on Forum topicrefined vs w.w. flour
- Telling comment about fresh pasta
anandaon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- beautifulmargieluvschazon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- Wally, it all looks deliciousAnonymouson Blog postA Sunday Carboholic Brunch
- they look BEAUTIFUL !
AnnaInNCon Forum topiccrimped round bread tins - Thanks, Sylvia!
dmsnyderon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- Hey, Arlo!
dmsnyderon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- Oh My, David!
SylviaHon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough - Italian Sausage recipe for Marni
dmsnyderon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- deflated
SylviaHon Forum topicSimple Pleasures
- Thanks, Eric!
dmsnyderon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- Thanks, Larry!
dmsnyderon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- Pasta question @ Pat
dmsnyderon Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- You have come to the right place....Ho Doughon Forum topicFirst Attempt at Sourdough Starters/Seed Culture
- Grandma's pasta
dmsnyderon Forum topicPasta question for our Italian members
- Thanks, Nico!
dmsnyderon Forum topicPasta question for our Italian members
- Thanks Anna!rossnrolleron Forum topicGerman Brotchen Experiment
- Welcome to the wonderful crazy world of rye!
Mini Ovenon Blog postRogers basic rye bread - Day 1 (Wed) was 1 oz of ryemamatojadeon Forum topicFirst Attempt at Sourdough Starters/Seed Culture
- It's always a pleasure to seeMarnion Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- StarterAnonymouson Forum topicFirst Attempt at Sourdough Starters/Seed Culture
- me too... :)mimagston Forum topicWanted: Test Bakers
- Wonderful looking crumb Davidehanneron Blog postToday's breads - San Francisco Sourdough & San Joaquin Sourdough
- What time is supper?clazar123on Forum topicPasta question for our Italian members
- Handling Ryeehanneron Blog postRogers basic rye bread