Recent Forum and Blog Comments
- Yumalabubbaon Blog postChristmas baguettes for crostini
- I've never seen a Panforte..Paddyscakeon Blog postHoliday baking at sunshine beach, Queensland, Australia
- Another Lovely Christmas..Paddyscakeon Forum topicHappy Holidays !!!
- It turned out great
The Roadside Pie Kingon Forum topicIf your only choice was white stone ground corn meal or rye flour which would you chose - FollowupKoyaeon Forum topicPoolish -- First "Flight" -- Questions -- All-Poolish Loaf? Adjusting for Hydration after Soak, and, and....
- I've found that baking atCaltrainon Forum topicExtra baking time for high hydtation breads
- "... who's naughty and nice."
dmsnyderon Forum topicFinnish pulla-beautiful Christmas bread - Thanks Mrs. Floyd!althetraineron Forum topicWhen everybody else cooks, I build this...
- Sourdough Panforte - another presentation
Shiao-Pingon Blog postHoliday baking at sunshine beach, Queensland, Australia - congratulations
cgmeyer2on Forum topicTFL Makes the 2010 Saveur 100 - WOW! That's impressive! Our
DorotaMon Forum topicWhen everybody else cooks, I build this... - briocheDoc Tracyon Blog postMore Brioches!
- baking for two on a dietDoc Tracyon Blog postMore Brioches!
- No Plastic
flournwateron Forum topicWhat "wrapping" do you use when gifting bread? - baking on the barbequeweather reporton Forum topicbaking on the barbeque!!!!!
- Merry ChristmasDoc Tracyon Forum topicHappy Holidays everybody!
- "Bread Flour"
wallyon Forum topicHamelman's "Bread Flour" vs "High-Gluten Flour" - finnish pulla pictureDoc Tracyon Forum topicFinnish pulla-beautiful Christmas bread
- Congratulations!
wallyon Forum topicTFL Makes the 2010 Saveur 100
- The Dollar StoreJanknitzon Forum topicWhat "wrapping" do you use when gifting bread?
- How cool is that! You shouldjacobsbrookon Forum topicTFL Makes the 2010 Saveur 100
- I could of used this yesteday...CaptainBatardon Forum topicYeast Conversion Chart
- Congratulations, Floyd and Dorota!DonDon Forum topicTFL Makes the 2010 Saveur 100
- I'm guessing...neoncoyoteon Forum topicIf your only choice was white stone ground corn meal or rye flour which would you chose
- Wow - gorgeous bread!neoncoyoteon Forum topicbaking on the barbeque!!!!!
- WOW
preacher1120on Forum topicTFL Makes the 2010 Saveur 100 - I just got back from lookingKenKon Forum topicBread sauce and toast
- Information+Creativity+Community=Success
jstreed1476on Forum topicTFL Makes the 2010 Saveur 100 - Well since we never, everMary Fisheron Forum topicBread sauce and toast
- Beautiful loaf, it must smellMarnion Forum topicbaking on the barbeque!!!!!
- Toasting breadRoyall Clarkon Forum topicBread sauce and toast
- Bread sauce?
Mini Ovenon Forum topicBread sauce and toast - Very Cool!Trishinomahaon Forum topicTFL Makes the 2010 Saveur 100
- lovely chouette. you're aAnonymouson Blog postGifts from my kitchen
- Yep, sure can!
Mini Ovenon Forum topicmilk substitute
- baking with sour milkAnonymouson Forum topicmilk substitute
- Wowbreadinquitoon Blog postPanettone
- re:Wheat Montana Natural White
pmccoolon Forum topicHamelman's "Bread Flour" vs "High-Gluten Flour" - Woo-hoo!
pmccoolon Forum topicTFL Makes the 2010 Saveur 100
- Text to the picture
Mini Ovenon Forum topicbaking on the barbeque!!!!!
- Lovely Loaf!
Mini Ovenon Forum topicbaking on the barbeque!!!!!
- Thank you Floyd & Clan!
Mini Ovenon Forum topicTFL Makes the 2010 Saveur 100
- I buy a few yards of holiday fabric
Mini Ovenon Forum topicWhat "wrapping" do you use when gifting bread?
- Don't forget to mark your recipe
Mini Ovenon Forum topicAdvice for not-risen stollen dough
- "So, there is a poem, as you wished for."
Shiao-Pingon Blog postMy imitation of Chad Robertson's Country Sourdough
- Liquid pasturized egg whites,
SylviaHon Blog postIrish Shortbread "Christmas Cookies" - Congratulations
RobynNZon Forum topicTFL Makes the 2010 Saveur 100 - Cats and Christmas TreesBrocon Blog postGifts from my kitchen
- Glad for you that it turned
mrfroston Forum topicAdvice for not-risen stollen dough - My stollen is delicious!clairedenveron Forum topicAdvice for not-risen stollen dough