Recent Forum and Blog Comments
- Gorgeous breads, ryeaskrye!
dmsnyderon Blog postReinhart's German Five-Kern - Looks greatLindyDon Blog postReinhart's German Five-Kern
- Check out Mark SinclairLindyDon Forum topicshaping yeast rolls
- Thank you! Playing aroundagentmorganon Forum topicHamelman's Berne Brot or Brioche w/o high gluten flour?
- My apologies...
Yippeeon Blog post20091108 Mr. Dan Lepard's Sourdough Walnut Bread - FYI the latest protein levels and flours that King Arthur sells.saraugieon Forum topicKing Arthur flour - why use it?
- Nice!
breadbakingbassplayeron Blog postReinhart's German Five-Kern - The 75/25 blend you mentioned
mrfroston Forum topicHamelman's Berne Brot or Brioche w/o high gluten flour? - seadragon's reciperts306on Forum topicWhat is a water roux?
- Ah well.
vardaon Blog postGood and not-so-good - I also prefer King ArthurNiashion Forum topicKing Arthur flour - why use it?
- Gorgeous!
SylviaHon Blog postReinhart's German Five-Kern - hot cross buns
erdoshon Forum topicHot Cross Buns - Yes, rounding is the issue.
mrfroston Forum topicKing Arthur flour - why use it?
- I agreeBoston_Danon Forum topicPizza Dough Yeast???
- Let The Games BeginFeelin Crumbyon Forum topicThe Bread Challenge is officially launched
- 4/30 = .13333
vardaon Forum topicKing Arthur flour - why use it?
- Nice crustkdwnncon Blog postReinhart's German Five-Kern
- TFL Member Bake Challengeryeaskryeon Forum topicTFL member baking challenge instead of Hamelman, BBA or Leader?
- glaze
a.little.breadon Forum topicLaurel's Kitchen WW Breads - My edition is olderkdwnncon Blog postGood and not-so-good
- What recipe did you usebusy lizzyon Forum topicHot Cross Buns
- KA flours
wallyon Forum topicKing Arthur flour - why use it? - Literarily speaking...
wallyon Blog postThe Agony of Defeat and the Thrill of Victory
- Gold Medal & King Arthur and White Lily Flourstabascoon Forum topicKing Arthur flour - why use it?
- Ditto on the piping!
SylviaHon Blog postDan Lepard's Spiced Stout Hot Cross Buns -
- Thank you, inlovewbread!
SylviaHon Blog postHot Cross Buns w/ buttermilk
- Thank you, Al!
SylviaHon Blog postHot Cross Buns w/ buttermilk
- Thank you,
SylviaHon Blog postHot Cross Buns w/ buttermilk
- Hi Seattleitessortachefon Forum topicHello from Seattle
- Thanks very much to everyonehilo_kawikaon Forum topicwhat type of bread for an Oktoberfest?
- Aussie rolls
SylviaHon Blog postHot Cross Buns w/ buttermilk
- Hi Barbarasortachefon Forum topicHello from Seattle
- Easter breadsortachefon Blog postGreek Easter Bread: Lambropsomo
- Oohhh...
breadbakingbassplayeron Blog post3/30/10 - 50% Spelt Sourdough Batards
- Page 249 in BC New Complete Book of Breads
vardaon Blog postGood and not-so-good
- Thanks for.....
Doughtagnanon Blog post3/30/10 - 50% Spelt Sourdough Batards - The flavor was not very sour,thespencers06on Blog post1st sourdough
- Well there's your problem right there.MmeZeeZeeon Forum topicThe Most Ignorant of All Questions: Cooling of Bread
- Congrats!
AWon Blog postNew baker, sort of, with a new sourdough starter - So that's how they do it!
anandaon Blog postAnanda's 2nd Blog: Hot Cross Buns - I'll try yours next timeinlovewbreadon Blog postHot Cross Buns w/ buttermilk
- Great, Robyn!hansjoakimon Blog postLevains
- Thanks, Andy!hansjoakimon Blog postLevains
- I will be looking forward to
SallyBRon Blog postThe Agony of Defeat and the Thrill of Victory - Baking Bread at 10,200 feet altitudefriar120on Forum topicItalian or French Bread
- Nice looking loaf!
wallyon Blog postGetting Started
- Glad you like the it
jennylohon Forum topicWhat is a water roux? - Thanks Mini!
wallyon Blog postThe Agony of Defeat and the Thrill of Victory
- I can't find itkdwnncon Blog postGood and not-so-good