Recent Forum and Blog Comments
- Thanks Hansjoakim!inlovewbreadon Blog postPain au Levain a la Vanille
- Nice loaves!
davidg618on Forum topicJH Wholewheat sourdough - Grain of saltLindyDon Forum topicNutritional Value of Yeasted Bread?
- Bread, nutrition, and lifesphealeyon Forum topicNutritional Value of Yeasted Bread?
- Outdoor chillerBrotfanon Blog postLaminated Yeasted Dough Construction
- parkin recipe as above...qahtanon Forum topicYorkshire Parkin recipe
- Here is a macro photo of thelouie brownon Blog postSourdough Lamb and Rosemary "Cigars"
- Thanks
Faith in Virginiaon Forum topicWooden Doughbowl - Thank you
Faith in Virginiaon Forum topicPulman Loaf Pans
- 4.3 will be good
anandaon Forum topicRye sour fermentation: how long? - lying in bed
anandaon Blog postLaminated Yeasted Dough Construction
- Thanks
Faith in Virginiaon Blog postLaminated Yeasted Dough Construction
- Parkinpleveeon Forum topicYorkshire Parkin recipe
- Thank you Andy ...Brotfanon Blog postLaminated Yeasted Dough Construction
- Pullman & Pan de Mie & Pots 'n suchtabascoon Forum topicPulman Loaf Pans
- questions on Parkinqahtanon Forum topicYorkshire Parkin recipe
- Very nice, Mebake!!
dmsnyderon Blog postSoudough Batard - pullmanqahtanon Forum topicPulman Loaf Pans
- Masonry OvensCanuckJimon Forum topicMasonary ovens
- A Challenge?
thebreadfairyon Blog postMr. Nippon's Baguette Formulas - Surveyjannrnon Forum topicbreadmakers
- my methodVA Susanon Forum topicWhey starter
- yes: the Keep It Simple
nicodvbon Forum topicRye sour fermentation: how long? - Try building in some hydration timeclazar123on Forum topicBeautiful Whole Wheat loaf with one major flaw
- Thank you both!jskon Forum topicSuggestions about a good rye?
- 4 days and slightly foamy is just getting started!clazar123on Forum topicwhole wheat starter basics
- sour and pH
anandaon Forum topicRye sour fermentation: how long?
- Nice comfort foodehanneron Blog postA bit of humility
- No to Sourdough for me
anandaon Blog postLaminated Yeasted Dough Construction
- Thanks LeeYong!inlovewbreadon Blog postPain au Levain a la Vanille
- Not sourehanneron Blog postNippon's Baguette formula
- Thank You...
BettyRon Forum topicISO a tried and true recipe for Irish Soda Bread - Instinct told me more water,Carl Bergensison Forum topicOK, one more question: Vollkornbrot
- Sorry, dstroy, I just now saw your reply to me
AnnaInNCon Blog postFresh Loaf T-Shirt... - FUZZ!!!!!!!!!Anonymouson Blog postMini's Favorite 100% Rye Ratio
- Starter so farAnonymouson Blog postMini's Favorite 100% Rye Ratio
- laminated dough...My NEMESIS
Faith in Virginiaon Blog postLaminated Yeasted Dough Construction
- ah, I thought they mightAnonymouson Forum topicWhere to buy bulk wheat berries?
- thanks for all the input!Anonymouson Forum topicDoes anyone use a Manual Mill?
- sure looks different than my bowl
AnnaInNCon Forum topicWooden Doughbowl
- Beauty!LeeYongon Blog postPain au Levain a la Vanille
- My WW Starter
Faith in Virginiaon Forum topicwhole wheat starter basics
- Answers to your questions
anandaon Blog postLaminated Yeasted Dough Construction
- Thanks Marni!bakinbuffon Blog postMy first blog (lots of pics!)
- I measured the ph of a dough
nicodvbon Forum topicRye sour fermentation: how long?
- Yeah, well...copyuon Forum topicSuggestions about a good rye?
- MMmm i can smell it
Mebakeon Blog postPain au Levain a la Vanille - Your loaves look wonderful!
arloon Blog postPain au Levain a la Vanille - Ops
Mebakeon Blog post100% Whole Wheat Sourdough Success!
- Thanks, Robyn.
Shiao-Pingon Blog postMr. Nippon's Baguette Formulas