Recent Forum and Blog Comments
- Very interesting, thank youoskar270on Forum topicBaking Time
- Thanks for nominating me
hutchndion Blog postSlashing Effects on Oven Spring? - Blackstrap NOT for gingerbread?!
pmccoolon Forum topicGingerbread - Where is amylase concentrated?
nicodvbon Forum topicRye Amylase - Open Arms AppreciatedAnonymouson Forum topicLesson: Squeeze more sour from your sourdough
- Great for you! Photo's to follow?
davidg618on Blog postYoutube video of making the "house bread" - I may have it: your one more good reason.
davidg618on Blog postSlashing Effects on Oven Spring?
- Good analogy
davidg618on Blog postSlashing Effects on Oven Spring?
- It's wonderful!
nicodvbon Blog postMini's Favorite 100% Rye Ratio
- Good illustrations
davidg618on Blog postSlashing Effects on Oven Spring?
- Thanks very much for yourLauraBon Forum topicJason's Ciabatta - bread machine to mix?
- You have indeed Ross! Mine doLauraBon Forum topicMeat pie???
- Meetings of mindsJohnMichon Forum topicMeat pie???
- But then you lose the textureJeremyCherfason Forum topicDon't soak linseed (flax seeds)
- Already Miche I and Miche IISedlmaierinon Blog postFrom "Holzhackerbrot" to my second Rubaud Miche attempt.....
- Thank you , David. I amSedlmaierinon Blog postFrom "Holzhackerbrot" to my second Rubaud Miche attempt.....
- Thanks for looking and forSedlmaierinon Blog postFrom "Holzhackerbrot" to my second Rubaud Miche attempt.....
- So, I have BBA and have bakedKansasGirlStuckInMarylandon Forum topicI Can't Believe I Baked the Whole Thing
- Bulk rise for 2 hours at leastEdith Pilafon Forum topicJason's Ciabatta - bread machine to mix?
- These look so good!ehanneron Blog postIrish Soda Farls
- Leavening
flournwateron Forum topicBaking Time - How Long is the Tunnel
flournwateron Forum topicKeeping sourdough dough in the fridge
- BUTTERMILK FOR STARTER LIQUID.BerniePielon Forum topicLesson: Squeeze more sour from your sourdough
- My Hat's Off to You!ehanneron Forum topicI Can't Believe I Baked the Whole Thing
- I had posted my experienceherculeoramaon Forum topicJason's Ciabatta - bread machine to mix?
- Well, you've missed the greatrossnrolleron Forum topicMeat pie???
- RyeLindyDon Forum topicTexture of rye flour dough in bread machine
- This aint no party....
hutchndion Forum topicMax Fermentation Temperature
- Mmmm pastiesmelbournebreadon Forum topicMeat pie???
- Having fun with the ratios
Mini Ovenon Blog postMini's Favorite 100% Rye Ratio - Excellent00Eve00on Basic pageItalian Bread
- just a newbie goofing around with her dough...Anonymouson Forum topicLesson: Squeeze more sour from your sourdough
- Fantastic first!
SylviaHon Forum topicMy First Sourdough! - Yes Yes Yes!rossnrolleron Forum topicMeat pie???
- So sweet of you...
jennylohon Forum topicNeed help with 10th Wedding Anniversary - Experimental design
dmsnyderon Blog postSlashing Effects on Oven Spring? - Where?LindyDon Forum topicbosch compact
- As always , Mini, excellentSedlmaierinon Blog postFrom "Holzhackerbrot" to my second Rubaud Miche attempt.....
- For those of you experiencingmelbournebreadon Forum topicGingerbread
- Wow that's yours first?althetraineron Forum topicMy First Sourdough!
- Shaping the rollsalthetraineron Forum topicTai Pan Bakery Corn Bun Recipe
- Excellent Miche!
Mini Ovenon Blog postFrom "Holzhackerbrot" to my second Rubaud Miche attempt.....
- ishii atama...hilo_kawikaon Blog postSlashing Effects on Oven Spring?
- More on meat piesrossnrolleron Forum topicMeat pie???
- Great looking pretzel!
SylviaHon Blog postWoodfired Soft Pretzels
- Murray Bridge is in SouthJohnMichon Forum topicMeat pie???
- super simple proofing box
Pabloon Blog postYoutube video of making the "house bread" - About the lard!JohnMichon Forum topicMeat pie???
- WOW! These are beautiful!!!LeeYongon Blog postWoodfired Soft Pretzels
- Well Laura we were discussingJohnMichon Forum topicMeat pie???