Recent Forum and Blog Comments
- 1. As for posting recipestananaBrianon Forum topicThe Bread Challenge is officially launched
- Will doNiashion Forum topicHrm, am I doing this wrong?
- By all means!Doc Tracyon Forum topicHamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
- It's rising now!Doc Tracyon Blog postMini's Favorite 100% Rye Ratio
- questionstxfarmeron Forum topicThe Bread Challenge is officially launched
- Would love to include some pics, but...kdwnncon Blog postRustic Bread
- I've used this yeast forJahosacaton Forum topicA good deal or bunk yeast?
- my first and only attempt at epiqahtanon Forum topicFirst Pain d'Epi -- critique welcomed
- Baking bread is a never-ending challenge.
dmsnyderon Forum topicTFL member baking challenge instead of Hamelman, BBA or Leader? - Thank you! :)txfarmeron Blog postEaster Breads
- Thanks David!txfarmeron Blog postEaster Breads
- The only problem I see...
breadbakingbassplayeron Forum topicTFL member baking challenge instead of Hamelman, BBA or Leader? - Thanks, David :)neoncoyoteon Forum topicFirst Pain d'Epi -- critique welcomed
- Thanks again Floyd!
breadbakingbassplayeron Blog post3/30/10 - 50% Spelt Sourdough Batards
- Tremendous
Floydmon Blog postEaster Breads - Nice!txfarmeron Blog postGreek Easter Bread: Lambropsomo
- Gorgeous breads, txfarmer!
dmsnyderon Blog postEaster Breads
- If community members want to
Floydmon Forum topicTFL member baking challenge instead of Hamelman, BBA or Leader?
- Nice bread, cute cat. Myswtgranon Blog postCat investigates my progress with sourdough
- I think that's a splendid idea!
dmsnyderon Forum topicTFL member baking challenge instead of Hamelman, BBA or Leader?
- Suggestions for epi ...
dmsnyderon Forum topicFirst Pain d'Epi -- critique welcomed
- It depends ....
dmsnyderon Forum topicsordough knock back
- Thanks for that, I was sureMartynon Forum topicWhere are my favorites?
- can i email you too Tracy?Zebon Forum topicHamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
- Retard for more flavor...
longhornon Forum topicPizza Dough Yeast??? - Beautiful.
Floydmon Blog postGreek Easter Bread: Lambropsomo
- On the left side of theAnonymouson Forum topicWhere are my favorites?
- Looks Italain to me :))))joem6112on Blog postGreek Easter Bread: Lambropsomo
- Great looking bread! I wantMartynon Blog post3/30/10 - 50% Spelt Sourdough Batards
- Impressive crumb for 50% Speltryeaskryeon Blog post3/30/10 - 50% Spelt Sourdough Batards
- how beautiful !
AnnaInNCon Blog postGreek Easter Bread: Lambropsomo - Rye Spices @ PMcCoolryeaskryeon Blog postRye am I here?
- Hi, rhomp2002copyuon Forum topicBauernbrot confusion
- ehanner - I would appreciate feedback...ryeaskryeon Blog postRye am I here?
- VWG - Why?ryeaskryeon Blog postRye am I here?
- Cookbooker Challenge Almost Finishedandrew_cookbookeron Forum topicCollaborative baking challenge from Peter Reinhart's Artisan Breads Every Day
- Mini - Rye rising tempryeaskryeon Blog postJust for fun...
- thanks- i searched under theSedlmaierinon Forum topicHamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
- Vermont SD with added whole grainpleveeon Forum topicHamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
- well, i halved the salt. thisSedlmaierinon Forum topicHamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
- A solution to your dilemma.....read onAmbimomon Forum topicIgnorant starter question
- Thankn Eric
Mebakeon Blog postBatardZilla ! - agreed
wallyon Forum topicHamelman's "Bread Flour" vs "High-Gluten Flour" - Keep a small sized starter.Anonymouson Forum topicIgnorant starter question
- Salty?leucadianon Forum topicHamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
- Thanks Lindy! I am making theSedlmaierinon Forum topicHamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
- Ah
vardaon Blog postDay 4 Whole wheat baguettes - The overall home recipe is off by 1 lb of bread flourleucadianon Forum topicHamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
- With my spreadsheet-Doc Tracyon Forum topicHamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
- your conclusion makes senseSedlmaierinon Blog postHamelman's Ciabatta with stiff Biga and two Foccacia variations..................