Recent Forum and Blog Comments
- ThanksThe Whole Grainon Forum topicBuying/finding flour from local mill close to Oxfordshire UK
- True datSyvwlchon Forum topicFinally, a Grigne!
- Nice! Made these for lunch today
The Roadside Pie Kingon Forum topicPizza Buns - You stay up until midnight on New Year's Eve...
davidg618on Forum topicYou know you're a breadmaker when..... - Dawn Foodsbmooon Forum topicBulk Flour
- Wowscottsourdoughon Forum topicBulk Flour
- Slashes and sticking
wallyon Forum topicFinally, a Grigne! - So beautiful!ciabattavention Blog postMiche 50/50/50
- progress report on 00flour for pizzabartwinon Forum topicoo flour and no knead pizza
- too much at a time?Feelin Crumbyon Forum topicQuestions about bagels
- bulk flour in NJbmooon Forum topicBulk Flour
- Use Soaker Method?
anandaon Forum topicHow much water do I add to ground flax and wheat bran in bread? - got it goingmike owenson Forum topicStarting a starter in the frigid north?
- Thank you Ken!Mary Fisheron Forum topicPizza Buns
- We keep our house at 68KenKon Forum topicTemp for rising
- Just on the overnightjabbyon Forum topicQuestions about bagels
- Here is a link,KenKon Forum topicPizza Buns
- sourcing wheat in Oxfordshire
anandaon Forum topicBuying/finding flour from local mill close to Oxfordshire UK
- bagelsFeelin Crumbyon Forum topicQuestions about bagels
- A beautiful post and a beautiful Pan D'oro.
Shiao-Pingon Blog postIt takes a village to raise a Pan D'oro.... - Excellent!Mary Fisheron Forum topicPizza Buns
- Those look great. I thoughtKenKon Forum topicPizza Buns
- Thank you, Paul.
Shiao-Pingon Blog postMiche 50/50/50
- about that chicago pizza.....rollson Forum topicChicago pizza dough blues
- Skiers' lunch...copyuon Forum topic66% Sourdough Rye
- the origin?breadinquitoon Blog postPane alla Gianduja (Chocolate and Hazelnut Bread)
- How about a new thread for this topic, Mary?
pmccoolon Blog postSalmon en croute - All of the above...Barbara Krausson Forum topicWhat did you learn/change in 2009?
- I wouldn't change a thing, Shiao-Ping
pmccoolon Blog postMiche 50/50/50
- Mill in Oxfordshire
pmccoolon Forum topicBuying/finding flour from local mill close to Oxfordshire UK
- Thanks Juddhansjoakimon Blog postSalmon en croute
- To wing it
Mini Ovenon Forum topicHow much water do I add to ground flax and wheat bran in bread? - Happy New Year, Liz
RobynNZon Blog postSusan's sourdough recipe - and a stupid oversight (on my part) - Or make it yourself
Mini Ovenon Forum topicwhat kind of bread is this
- Hi Robyn, Happy new year.liza2on Blog postSusan's sourdough recipe - and a stupid oversight (on my part)
- I work in the foodservicesicilianbakeron Forum topicBulk Flour
- I'll try some other water,abrogardon Forum topicDoughs Suddenly Won't Rise - Could Flour Be Bad?
- Incubation ideaDoc Tracyon Forum topicStarting a starter in the frigid north?
- everything bout breadvince havon Forum topicWhat did you learn/change in 2009?
- HMMMM...vince havon Forum topicwhat kind of bread is this
- The origin...SumisuYoshion Blog postPane alla Gianduja (Chocolate and Hazelnut Bread)
- Yeast like the same bathwater temp you do.clazar123on Forum topicDoughs Suddenly Won't Rise - Could Flour Be Bad?
- I'll stick to parchment & oven stonePain Partouton Forum topicScreen for pizza
- How Hot is Hot?
flournwateron Forum topicDoughs Suddenly Won't Rise - Could Flour Be Bad? - Thank you all!
dmsnyderon Blog postGreek Bread - I finally make it with my Greek daughter-in-law - 100% Hydration Sourdough Starter
gaaarpon Forum topicStarting a Starter - Sourdough 101, a Tutorial - Lovely!althetraineron Blog postall the bread for 2010!
- comment from a somewhat novice bakerprairiegalon Forum topicTechniques in Reinhart's New Book - Application to Whole Grain Breads
- Nope, it was perfectly dry.Marnion Forum topicSo much for my basalt baking stone... now limestone
- Bulk ferment the dough
The Roadside Pie Kingon Forum topicQuestions about bagels