Recent Forum and Blog Comments
- 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 - Nice, Eric, mmm
Mebakeon Blog postNippon's Baguette formula
- Translation
RobynNZon Blog postMr. Nippon's Baguette Formulas - Gorgeous levainshansjoakimon Blog postPain au Levain a la Vanille
- Lodge Cast Ironagordoon Forum topicBaking bread on LODGE CAST IRON ?
- This morning, the starter hadAnonymouson Forum topicHelp please! Weak starter needs a boost! Time sensitive!
- no need to sift, Clasac
Mini Ovenon Blog postMini's Favorite 100% Rye Ratio - Another sourcejebon Forum topicA great source for Vanilla Beans...
- I know it was Lindyehanneron Blog postNippon's Baguette formula
- Patience
Mini Ovenon Forum topicWondering if more patience is in order
- Gosselin's method
dmsnyderon Blog postMr. Nippon's Baguette Formulas