Recent Forum and Blog Comments
- Thanks, Eric!
dmsnyderon Forum topicLame from TMB - Zingermans
CJtheDeuceon Forum topicField tirp - Cast Iron vs. Enameled Cast Iron
dablueson Forum topicCast Iron vs. Enameled Cast Iron - Gorgeous boule, Sam!
SylviaHon Blog postSourdough Spelt with Flax Seeds - basketsRickoon Forum topicfound great price on coiled wicker baskets for final proofing
- LEE HOUSEHOLD FLOUR MILL - How It Grinds Grain
subfuscpersonaon Forum topicLee Household Flour Mill - my Review / Evaluation - Thank you, Don!
SylviaHon Blog postBaguettes a l'Ancienne with Cold Retardation
- Hi jacobsonjfcopyuon Forum topicCast Iron vs. Enameled Cast Iron
- How do you make these lines?ovguideon Blog postLipioshka
- Thanks Sylvia!DonDon Blog postBaguettes a l'Ancienne with Cold Retardation
- Generally Agreed
flournwateron Forum topicLot's of sour dough questions - thanks
benjaminon Blog postBaguettes a l'Ancienne with Cold Retardation - Not Too Sour.Fordon Forum topicLot's of sour dough questions
- sourdoughSam Fromartzon Blog postSourdough Spelt with Flax Seeds
- Baking timeSam Fromartzon Blog postSourdough Spelt with Flax Seeds
- FlavorSam Fromartzon Blog postSourdough Spelt with Flax Seeds
- Steaming methodDonDon Blog postBaguettes a l'Ancienne with Cold Retardation
- You know, Tracy, I have comeSedlmaierinon Blog post90% Rye Sourdough from "Bread" by Hamelman
- Thanks for the link Hans!DonDon Blog postBaguettes a l'Ancienne with Cold Retardation
- steam
benjaminon Blog postBaguettes a l'Ancienne with Cold Retardation
- thanks
benjaminon Blog postbaguette: I love you, I hate you
- thank you
benjaminon Blog postbaguette: I love you, I hate you
- final proof time
anandaon Blog postDonD's Baguettes à'Ancienne with Cold Retardation - Barm
anandaon Blog postPain de Champagne; no, that's not misspelled
- confused about processZenithon Blog postDonD's Baguettes à'Ancienne with Cold Retardation
- Just an opinion
davidg618on Blog postOvenspring, again, and steaming method effects - EC1118 Yeast
davidg618on Blog postPain de Champagne; no, that's not misspelled
- Went overnight-Doc Tracyon Blog postMini's Favorite 100% Rye Ratio
- I have read that many placesAnonymouson Forum topicCast Iron vs. Enameled Cast Iron
- Sharpening @ Davidehanneron Forum topicLame from TMB
- I used both and in my opinionsuaveon Forum topicCast Iron vs. Enameled Cast Iron
- best food and baking shops in Pariscfmuirheadon Forum topicBaking Mecca?
- Well, diver pro 94,
Shiao-Pingon Blog postMy T80 Miches - Traveling Lameproth5on Forum topicLame from TMB
- Thanks Eric
anandaon Blog postDonD's Baguettes à'Ancienne with Cold Retardation
- totally agree
subfuscpersonaon Forum topicCast Iron vs. Enameled Cast Iron
- Overall process
anandaon Forum topicLot's of sour dough questions
- @Mini Oven - questions
subfuscpersonaon Forum topicCast Iron vs. Enameled Cast Iron
- bagel water
anandaon Forum topicReusing water w/ barley malt syrup
- Central Milling vs Giusto'sApplePieon Blog postMy visit to Central Milling
- Certainly it works!rossnrolleron Forum topicSourdough Bagels
- I bought my wooden bench from
Mebakeon Forum topicBread Board - Bouabsa on youtubehansjoakimon Blog postBaguettes a l'Ancienne with Cold Retardation
- I've been restricting mydiverpro94on Blog postMy T80 Miches
- In other words, it's not a kitchen table.
Mini Ovenon Forum topicBread Board - Yes, parchment can burn
Mini Ovenon Forum topicCast Iron vs. Enameled Cast Iron
- My kitchen table is a goodoskar270on Forum topicBread Board
- Thanks LindyM2on Forum topicSourdough Bagels
- I would think you could bottle it.
Mini Ovenon Forum topicReusing water w/ barley malt syrup
- Great post Andy!ehanneron Blog postDonD's Baguettes à'Ancienne with Cold Retardation