Recent Forum and Blog Comments
- Beautiful loaves, ryeaskrye! Think of the potential applications
dmsnyderon Blog postBBA Potato-Rosemary...with a twist - That makes sense.... I've
SallyBRon Forum topicConstructive criticism is needed.... - Interestingscottsourdoughon Forum topicConstructive criticism is needed....
- Hello and Kia OraCottageCraftson Forum topicNew member from New Zealand
- A toast that changes colors?
Mini Ovenon Forum topicWho can recommend a great bread for toasting? - Ola!CottageCraftson Forum topicNew member from New Zealand
- What perfect little home! : )
SylviaHon Forum topicYou want mice with that pizza? (or vermin love earth ovens) - potato water
SylviaHon Blog postBBA Potato-Rosemary...with a twist
- Re: waterSourdoLadyon Blog postWild Yeast Sourdough Starter
- Nice Mice
Mini Ovenon Forum topicYou want mice with that pizza? (or vermin love earth ovens)
- Welcome Peter
RobynNZon Forum topicNew member from New Zealand - bleached enriched flourronholon Forum topicCan you really tell bleached from unbleached flour?
- Hard rolls
Mini Ovenon Forum topicChicago Hard Rolls
- 50% whole wheat boulerayelon Blog post50% Sourdough Whole Wheat Boule
- Wow this is interestingNiashion Forum topicHas anybody used old rye bread to feed your starter?
- welcomecarloson Forum topicNew member from New Zealand
- Thank you so much! The doughtxfarmeron Blog postMy take on Mr. Nippon's baguette formula - after 6 trys
- Yeah, with each try I learntxfarmeron Blog postMy take on Mr. Nippon's baguette formula - after 6 trys
- Thanks!txfarmeron Blog postMy take on Mr. Nippon's baguette formula - after 6 trys
- There's a noticabletxfarmeron Blog postMy take on Mr. Nippon's baguette formula - after 6 trys
- Thanks David!txfarmeron Blog postMy take on Mr. Nippon's baguette formula - after 6 trys
- Just the Facts
flournwateron Forum topicTough Pizza Crust - Here are the pictures,
nicodvbon Blog postSemolina [Durum] Bread and Sourdough Seed Bread - Ha - a scalpel
vardaon Blog postRye am I here? - I've been keeping it in theKneadToKnowon Blog postWild Yeast Sourdough Starter
- Disagreement
flournwateron Forum topicHelp! Puff Pastry
- Image Posting
flournwateron Forum topicCiabatta
- for Don and David
anandaon Blog postSemolina [Durum] Bread and Sourdough Seed Bread - Thanks, Larry!
dmsnyderon Blog postSan Joaquin Sourdough - Still a favorite
- Thanks, Andy!
dmsnyderon Blog postSan Joaquin Sourdough - Still a favorite
- Mouth watering crumb, David
wallyon Blog postSan Joaquin Sourdough - Still a favorite - Water in puff paste
anandaon Forum topicHelp! Puff Pastry
- Thanks, Al
gaaarpon Forum topicNick Malgieri's Pecorino & Pepper Biscuits - Refreshment regime and proprtion of sour in the final dough
anandaon Blog postLong Time Lurker, Finally Joining In
- Great stuff David
anandaon Blog postSan Joaquin Sourdough - Still a favorite
- The potato breads (there's aRyan Sandleron Blog postBBA Potato-Rosemary...with a twist
- Good suggestions
anandaon Blog postHorst Bandel's Black Pumpernickel
- Oh, no wonder
Crideron Forum topicNick Malgieri's Pecorino & Pepper Biscuits - Sounds like a healthy starterAnonymouson Forum topicAre bubbles a good sign of a good starter?
- Thanks!StephaniePBon Blog postLong Time Lurker, Finally Joining In
- Gorgeous baguettes 2
anandaon Blog postMy take on Mr. Nippon's baguette formula - after 6 trys
- Successrayelon Blog postWaxing philosophical
- Pot-Rose @ Ryan Sandlerryeaskryeon Blog postBBA Potato-Rosemary...with a twist
- Thanks to all of you for yourSedlmaierinon Blog postBaguettes with Poolish from Hamelman's "Bread"
- Varda - Scoring Tutorialryeaskryeon Blog postRye am I here?
- And that's Hungarian for...
Yumaramaon Blog postSourdough Bagels Revisited - I think that for anythingtananaBrianon Forum topicConstructive criticism is needed....
- You have three different kinds of baguettes ...
dmsnyderon Forum topicYou know you're a breadmaker when.....
- Exquisite, as always, hansjoakim!
dmsnyderon Blog postSigns of spring (at long last)
- Tough Pizza crustrayelon Forum topicTough Pizza Crust