Recent Forum and Blog Comments
- Kamut Loaf
Mini Ovenon Blog postCooked Kamut berries, now what? - it's a Dynasty HL-11012dwcolemanon Forum topicmy new old mixer
- Shiao-Ping, send me yourJeremyon Blog postLe Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
- Nice!RichardBon Forum topicrye/spelt sourdough
- Some bacteria are dangerousLa masaon Forum topicFood Safety Question About Eggs
- that workslogdrumon Forum topicAnyone "go rogue" with a spiral dough hook?
- Thoughts...
Mini Ovenon Forum topicLingering Questions: Can you help me with answers?
- I like how your bread
hutchndion Blog postbody and mind - to soften the crust but the
nicodvbon Blog postFirst Rye - G'day Shiao-Ping.rossnrolleron Blog postHouse Miche
- The salmonella(bacteria) is
mrfroston Forum topicFood Safety Question About Eggs - Definitely!SumisuYoshion Blog postAlmond and Satsuma Bread
- Is this a regional problem?Edith Pilafon Forum topicFood Safety Question About Eggs
- Yes, but ...JeremyCherfason Forum topicBlog Sighting
- prefermentJoshua in Seattleon Forum topic105% hydration for fresh ground?
- high hydration doughsJoshua in Seattleon Forum topic105% hydration for fresh ground?
- Curious as to why those "few"
mrfroston Forum topicFood Safety Question About Eggs
- my scoring
Shiao-Pingon Blog postbody and mind - Hi Sylvia, thanks for your comment. The slice of tomato ...
Shiao-Pingon Blog postbody and mind
- Fleeting moments?!
Shiao-Pingon Blog postbody and mind
- MC - a bright star, indeed.
Shiao-Pingon Blog postLe Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
- Thanks. I have been a bitBertelon Forum topicDo you use Bannetons for all of your breads?
- @ ques2008hansjoakimon Blog postRecent bakes
- Beatrice, a heart-felt Welcome to you!
Shiao-Pingon Blog postLe Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
- 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?