Recent Forum and Blog Comments
- New plan
Masonon Forum topicSourdough no-knead --diagnosis? - cooking DOES kill salmonellamaurdelon Forum topicFood Safety Question About Eggs
- swedish rye with applesDoc Tracyon Blog postMathias Dahlgren's Swedish Rye Bread - with an apple twist
- Demolter rye vs. Thiézac rye
Shiao-Pingon Blog postLe Pain de Seigle de Thiézac (The Rye Bread of Thiézac) - salmonellaDoc Tracyon Forum topicFood Safety Question About Eggs
- I have the same concernsGourmand2goon Forum topicFood Safety Question About Eggs
- Durum flour/ semolina sandwich loafrayelon Forum topicDurum flour
- I saw that too
AWon Forum topicopinions on whether this will work for bread - baking will clean it
DorotaMon Forum topicFood Safety Question About Eggs - Durum flourrayelon Forum topicDurum flour
- Spiral Dough Hooksewcialon Forum topicAnyone "go rogue" with a spiral dough hook?
- Baking stone/ heat sinkrayelon Forum topicCan you leave stone in oven all the time?
- Bingo!
JoeVon Forum topicBite sized cinnamon rolls - Thanks for providing the
thebreadfairyon Blog postFinal Bakes of 2009 (Baguettes and Sourdough Miches) - any bacteria will be deadalabubbaon Forum topicFood Safety Question About Eggs
- Mine does the same.. I keep aosx-addicton Forum topicAnyone "go rogue" with a spiral dough hook?
- another thought
Nickisafoodieon Forum topicCracking Mystery - What brand/model is this? Isosx-addicton Forum topicmy new old mixer
- pans
Nickisafoodieon Forum topicHamelman's oatmeal bread confusion
- Thank you Pain Partout and Eric againKrohaon Forum topicwhat kind of starter to have if only to have one kind?
- Ditto
flournwateron Forum topicI'm A Newbie that's not so New. :) - This may not be the way you
hutchndion Forum topicLingering Questions: Can you help me with answers? - Hamelman's recommended pan sizesinlovewbreadon Forum topicHamelman's oatmeal bread confusion
- I have a little example
hutchndion Forum topicBread failure.
- Exactly!
mcson Forum topicLingering Questions: Can you help me with answers? - I love Florida. We lived inmargieluvschazon Forum topicSourdough no-knead --diagnosis?
- Taste testdrdobgon Forum topicWhere do you buy your flour?
- Is it wonderful?smastyon Blog postAlmond and Satsuma Bread
- I think it was about likeLeadDogon Forum topic105% hydration for fresh ground?
- Hi Shiao-Ping, I want to giveJeremyon Blog postLe Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
- may be normalMommaTon Forum topicThree starters died in a row - need help.
- beautiful!smastyon Blog postHammelman's Pain au Levain
- Hamelmann sourdoughMommaTon Blog postHammelman's Pain au Levain
- Yay!smastyon Blog postChocolate Sourdough First Try
- Purposeful cold water?LindyDon Forum topicLingering Questions: Can you help me with answers?
- Another stunning post.
occidentalon Blog postbody and mind - this one was the easy one. Ilindasbreadon Blog postWhole Grain Sourdough Bread
- scale
occidentalon Forum topicBread failure.
- Hi Andy, thank you for your comment.
Shiao-Pingon Blog postLe Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
- bread knife
occidentalon Blog postHammelman's Pain au Levain
- ughsmastyon Forum topicsuccess
- ThanksRachelJon Forum topicI'm A Newbie that's not so New. :)
- Hi Russ from RI
occidentalon Blog postHammelman's Pain au Levain
- LimitationsLindyDon Forum topicAnyone "go rogue" with a spiral dough hook?
- kolobezka-Starter Scheduleehanneron Forum topicwhat kind of starter to have if only to have one kind?
- A warm welcome to TFL!
Shiao-Pingon Blog postAnanda's Blog: First post Chollah
- Florida cold
Masonon Forum topicSourdough no-knead --diagnosis?
- Establishing a starterehanneron Forum topicwhat kind of starter to have if only to have one kind?
- Jeremy,
Shiao-Pingon Blog postLe Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
- That sounds heavenly!
Shiao-Pingon Blog postLe Pain de Seigle de Thiézac (The Rye Bread of Thiézac)