Recent Forum and Blog Comments
- Italian Easter Breadritavon Forum topicItalian Easter Bread
- Taste of Durumehanneron Blog postMy Take on DSnyder's Improved Greek Bread
- If you bake enough to make ittikidocon Forum topicKing Arthur flour - why use it?
- Beautiful EricAnonymouson Blog postMy Take on DSnyder's Improved Greek Bread
- Looks So Good!Anonymouson Blog postCrackly Crust & Shiny Crumb: San Francisco Sourdough from AB&P
- Cooling your loaf in the fridge?
Shiao-Pingon Blog postGérard Rubaud Miche - A technical note on colourrossnrolleron Blog postGérard Rubaud Miche
- Sounds like something worth repeating
pmccoolon Blog postExtra long chilling - Many different flours wouldYerffejon Forum topicBleached flour
- yaypancakeson Basic pagePita Bread
- Splendaturosdolcion Forum topicWhat is the reaction of yeast when using Splenda?
- I think whether or not the
mrfroston Forum topicBaking Stones and Dutch Ovens - Older starter, still sluggishsoleilnycon Forum topicBBA Firm Starter for sourdough
- I was only guessing. It mayfoolishpoolishon Blog postGérard Rubaud Miche
- Thanks for such asoleilnycon Forum topicBaking Stones and Dutch Ovens
- ops
Mebakeon Blog postTFL's Hall of Fame - stand up and be counted! - Normandy Apple Sourdough and Brown Breadmjsallorganicon Blog postMy learning curve...Normandy Apple Sourdough and Brownbread
- I'm there! sharing secrets, Thanks
Mini Ovenon Blog postTFL's Hall of Fame - stand up and be counted! - The original NYT no knead
mrfroston Forum topicBaking Stones and Dutch Ovens
- FantesTrishinomahaon Forum topic12 inch pullman loaf pan
- Elizabeth David's cob loafJeremyCherfason Forum topicHello From England
- Lardy LardyJeremyCherfason Forum topicHello From England
- Hi Lindley,
jpchisarion Forum topicNeed help to convert recipe - Well done
Mebakeon Blog postApple/Onion/Bacon Sourdough
- you have left out Minioven!
Mebakeon Blog postTFL's Hall of Fame - stand up and be counted!
- OH Goodness! My first centerfold!
Mini Ovenon Blog postMini's Favorite 100% Rye Ratio
- Go right ahead and make it seedy!
Mini Ovenon Blog postMini's Favorite 100% Rye Ratio
- Ouch, he must have
Mini Ovenon Forum topicSeeking recipe ideas for a long acidic fermentation sourdough
- 5 quartsoleilnycon Forum topicBaking Stones and Dutch Ovens
- On feeding day
Yumaramaon Forum topicAfter weekly feeding/refrshing your starters, do you let rise a bit, or refrigerate immeditely? - I sent you a message 2
Mebakeon Forum topicfound great price on coiled wicker baskets for final proofing
- Starters like it warm
Yumaramaon Forum topicBBA Firm Starter for sourdough
- Astonishinghansjoakimon Blog postSecond and Third Ryes
- Made the one without the Milletsaraugieon Forum topicDesert Island Bread Book
- tasteEdith Pilafon Forum topicKing Arthur flour - why use it?
- Those are nice looking loaves Eric. I love the seeds.
OldWoodenSpoonon Blog postMy Take on DSnyder's Improved Greek Bread - Getting StartedLimeyLoafon Forum topicHello From England
- Those look great David! I love the crackled crust,
OldWoodenSpoonon Blog postCrackly Crust & Shiny Crumb: San Francisco Sourdough from AB&P
- Who'd a thunk ...
dmsnyderon Blog postSourdough Multigrain Bread from "Advanced Bread and Pastry" - Thanks, Susan! ...And re. "bread flour."
dmsnyderon Blog postSourdough Multigrain Bread from "Advanced Bread and Pastry"
- Is crunchy nice, Eric!
dmsnyderon Blog postCrackly Crust & Shiny Crumb: San Francisco Sourdough from AB&P
- Lovely loaves!!
Shiao-Pingon Blog postMy Take on DSnyder's Improved Greek Bread
- Olive & Rosemary Sourdough, Banneton Bakery
Shiao-Pingon Blog postWhere is Waldo?
- Such a Wholesome look to it!ehanneron Blog postSourdough Multigrain Bread from "Advanced Bread and Pastry"
- Re: Sourdough Multigrainsusanfnpon Blog postSourdough Multigrain Bread from "Advanced Bread and Pastry"
- Looks crunchy nice!ehanneron Blog postCrackly Crust & Shiny Crumb: San Francisco Sourdough from AB&P
- red whole wheat?
Shiao-Pingon Blog postGérard Rubaud Miche
- We carry organic hard andflourgirl51on Forum topiconline or mail-order source for white wheat berries?
- dutch ovenspatnx2on Forum topicBaking Stones and Dutch Ovens
- And now the next step, I await with bated breath :)soleilnycon Forum topicabout to use bannentons for the 1st time