Recent Forum and Blog Comments
- Re: Day 3SourdoLadyon Blog postWild Yeast Sourdough Starter
- And all I needed was some rye on steroids!
Mini Ovenon Forum topicHas anybody used old rye bread to feed your starter? - butter! After baking, Itxfarmeron Forum topicLaurel's Kitchen WW Breads
- I can try thatNiashion Forum topicThank you to everyone (regardless if you directly helped or didn't at all)
- when your lame is a drag...
subfuscpersonaon Forum topicmaintaining scoring implement - .
Mini Ovenon Forum topicThank you to everyone (regardless if you directly helped or didn't at all)
- not long enough in the oven?
Mini Ovenon Forum topicThank you to everyone (regardless if you directly helped or didn't at all)
- Easter Breadsortachefon Blog postGreek Easter Bread: Lambropsomo
- Tracy!! "When the SD police come a'knockin"
Mini Ovenon Blog postMini's Favorite 100% Rye Ratio
- They're Disposable
flournwateron Forum topicmaintaining scoring implement - i was going to suggest marcrollson Forum topicshaping yeast rolls
- Day 3KneadToKnowon Blog postWild Yeast Sourdough Starter
- hi i think i know exactlyrollson Forum topicsimple and small brick oven
- Early to rise...
wallyon Forum topicshaping yeast rolls - 2 cups of starter?
wallyon Forum topicSourdough feeding
- Looks lovelyLindyDon Blog postEaster Colomba di Pasqua
- Nocturnal hoursLindyDon Forum topicshaping yeast rolls
- Wow, awesome stuff. Thank youuberathleteon Forum topicWhat is Vienna flour?
- Domestic refrigerators
dmsnyderon Forum topicproofing - Wrapped...
wallyon Blog postThe Agony of Defeat and the Thrill of Victory
- Thanks Lindy
mcson Forum topicshaping yeast rolls - Great!
vardaon Forum topicsimple and small brick oven - Great crumb!
Mini Ovenon Blog postThe Agony of Defeat and the Thrill of Victory
- Mini-You're a genius!ehanneron Blog postHorst Bandel's Black Pumpernickel
- Interesting how the pudding
Mini Ovenon Blog postHorst Bandel's Black Pumpernickel
- You may want to take a looksuaveon Forum topicsimple and small brick oven
- Thanks MommaT!
SylviaHon Blog postHot Cross Buns w/ buttermilk - King Arthur
wallyon Blog postVienna Flour, and bread types
- domestic refrigerators
anandaon Forum topicproofing - Retained heat
anandaon Forum topicsimple and small brick oven
- When to shape
dmsnyderon Forum topicproofing
- Shaping then retarding?LindyDon Forum topicproofing
- When it's finally finished...
anandaon Blog postVienna Flour, and bread types
- Glad I asked
vardaon Blog postDay 6 - Hamelman's Semolina
- Temperatures
anandaon Forum topicproofing
- Wholefoods
pjajon Forum topicLondon, England - Ouch!
wallyon Blog postThe Agony of Defeat and the Thrill of Victory
- Full time jobHokeyPokeyon Forum topicFitting baking into routine
- Really wonderful looking bread!
wallyon Blog postHorst Bandel's Black Pumpernickel
- Very fine indeed!
wallyon Blog postVienna Flour, and bread types
- Stay away from WholefoodsHokeyPokeyon Forum topicLondon, England
- cold oven?ehanneron Blog postDay 6 - Hamelman's Semolina
- Wow !
AnnaInNCon Blog postReinhart's German Five-Kern - Beautiful Salma!ehanneron Blog postHamelmans Baguettes with Poolish
- gorgeous bread
nicodvbon Blog postHorst Bandel's Black Pumpernickel - You are right.
vardaon Blog postDay 6 - Hamelman's Semolina
- Yes indeed
vardaon Blog postDay 6 - Hamelman's Semolina
- thanks for the tip
vardaon Blog postDay 6 - Hamelman's Semolina
- My personal experienceNiashion Forum topicSusans Norwich sourdough bread
- Thanks for the crumbshot!
breadbakingbassplayeron Blog post3/30/10 - 50% Spelt Sourdough Batards