Recent Forum and Blog Comments
- Very Coolsaraugieon Forum topicBob's Red Mill: Best Boss Ever
- Yup, I totally agree withSedlmaierinon Forum topicNewbie question- pre-shaping and shaping?????
- I think I might have toSedlmaierinon Blog postGérard Rubaud Miche and an inadvertent experiment
- Grind and SiftZDon Blog postMiche
- My Pain A L'Anciennereyesronon Forum topicPain a l'ancienne comes out mediocre
- KA almost definitely
mrfroston Blog post100% White Whole Wheat Loaves - Pastries from Croissant recipe - I just used an oil spray onBerniePielon Forum topicSpray oil on sourdough
- Ain't Love Grand!?!Fordon Forum topicNeed help with 10th Wedding Anniversary
- That happened to me too
AnnaInNCon Forum topicNew content notification are old? - Insidespunainenkettuon Forum topicFinnish Sourdough Rye "Ruisleipa"
- yes please if you canCandiceWon Forum topicsoo bummed, did not turn out..*croissants*
- You can blend the high
mrfroston Forum topicHigh Protein Flour
- RobynNZcopyuon Forum topicCan you really tell bleached from unbleached flour?
- Baked filled bunsrts306on Forum topicVital Wheat Gluten in Cake Flour?
- Sourdough Percentage and Bread ResultsRon Bergon Forum topicMaking a 166% Sourdough Starter
- The scoring is very nice,
arloon Blog postMiche - Very Artfulehanneron Blog postMiche
- Beautiful Sylvia!ehanneron Blog post100% White Whole Wheat Loaves - Pastries from Croissant recipe
- That's the one
Faith in Virginiaon Blog postshocking video!! - evaporated milk?Zenithon Forum topicScalding Goat Milk
- Very soonmountaineer cookie companyon Forum topicBBA Bagel questions
- Thanks for the replies.ZDon Blog postMiche
- This sounds good and I willoskar270on Forum topicChange Baking Powder or Not?
- Thanks Zeb!bakinbuffon Forum topicA question for you Brits on TFL....
- UK Flour regs....Zebon Forum topicA question for you Brits on TFL....
- Thanks Martynbakinbuffon Forum topicA question for you Brits on TFL....
- I'm in the UK and shop atMartynon Forum topicA question for you Brits on TFL....
- I had this problem too...bakinbuffon Forum topicFloured surface for kneading dough
- Or try an egg substitute for
mrfroston Forum topicNo eggs
- White wholewheat floursZebon Blog post100% White Whole Wheat Loaves - Pastries from Croissant recipe
- YUM! Radioactive Foam Isulation!
hutchndion Blog postshocking video!! - Kudos Mini-O
RobynNZon Blog postPoilâne Inspired Process for dough and Levain de Pâte - Bleached/Unbleached Flour
RobynNZon Forum topicCan you really tell bleached from unbleached flour?
- This might help
pmccoolon Forum topicBread baking - The herbs...bakinbuffon Blog postA testament to soaking...
- Why not try two versions?
pmccoolon Forum topicVital Wheat Gluten in Cake Flour?
- That's a hoot!
Mini Ovenon Blog postshocking video!! - Front loading
davidg618on Blog postYoutube video of making the "house bread" - A delightful 45 minutes.BerniePielon Forum topicLesson: Squeeze more sour from your sourdough
- I think I would change only one thing
Mini Ovenon Forum topicNewbie question- pre-shaping and shaping?????
- Removable bowl is okEdith Pilafon Forum topicWeighing Ingredients
- Glad to be of service. I hopeejmon Blog postKneading Slack Dough by Hand
- folding = shaping
Pabloon Blog postYoutube video of making the "house bread" - mold
Pabloon Blog postYoutube video of making the "house bread"
- Oh Yeah! That's bread, Greg!
Mini Ovenon Blog postMiche
- Saw this todayalabubbaon Blog postshocking video!!
- thanks for the explanationsRiverWalkeron Forum topicFleischmann's "Instant Dry Yeast"
- Not sure about the yeast.PaddyLon Forum topicsoo bummed, did not turn out..*croissants*
- Have wondered about those breads.PaddyLon Forum topicFinnish Sourdough Rye "Ruisleipa"
- Thanks, christina!
dmsnyderon Blog postGérard Rubaud Miche and an inadvertent experiment