Recent Forum and Blog Comments
- The trouble is; I would use aKenKon Forum topicParchment paper
- Mark's tutorials of past haveYerffejon Forum topicGreat Training DVD's-Baking Tutorials with polish
- Enough is enough....CaptainBatardon Blog postPain au Levain
- My practice with refrigerating starter
pmccoolon Forum topicWhen to refrigerate starter? - Too long? No way!
pmccoolon Forum topicItalian Olive Bread
- Welcome, LongWinters
pmccoolon Forum topicNice to meet you all.
- Weighing ingredients?
mrfroston Forum topicKing Authur's 100% Whole Wheat Sandwich loaf - one cup off, so what?
Mini Ovenon Forum topicKing Authur's 100% Whole Wheat Sandwich loaf - Very tastyAnonymouson Basic pageButtermilk Cluster
- You got it!
Mini Ovenon Forum topicConfused about the math-
- Baker's percentage and starterDoc Tracyon Forum topicConfused about the math-
- Baker's math is different
Mini Ovenon Forum topicConfused about the math-
- Wanna bite the cookies
Mini Ovenon Blog postOf steam, flour and cookies
- Sylvia, any wet rock may explode
Mini Ovenon Blog postOf steam, flour and cookies
- Our local restaurant supplyosx-addicton Forum topicParchment paper
- Wear long sleeves!hansjoakimon Blog postOf steam, flour and cookies
- Not that I know, Sylviahansjoakimon Blog postOf steam, flour and cookies
- Longwinters-Which recipe?ehanneron Forum topicI can't get it right...............
- The "ear" is something I wantM2on Blog postPain au Levain
- Organic unbleached white flourM2on Forum topicApple Walnut Sourdough and San Joaquin
- That was funPostal Grunton Forum topicHigh Hydration Boule: Explosive Fermentation (and size)?
- I've been carrying my printedBobolotson Forum topicQuick Rustic Ciabatta Pizza - Recipe, Full Howto with Pics
- LindyD...Word of caution...CaptainBatardon Blog postOf steam, flour and cookies
- WedgeLindyDon Blog postOf steam, flour and cookies
- do river/regular rocks crack or explode
SylviaHon Blog postOf steam, flour and cookies - Yes, weighthansjoakimon Blog postOf steam, flour and cookies
- Biscottihansjoakimon Blog postOf steam, flour and cookies
- Portugese Sweet Breadjannrnon Blog postWhat I baked this week
- The experiment is off and
UnConundrumon Forum topicBanneton stacking and proofing question - MELLindyDon Forum topicNice to meet you all.
- Longwinters=Good Soup Countryehanneron Forum topicNice to meet you all.
- Aloha and welcome to TFL!Royall Clarkon Forum topicNice to meet you all.
- Weight, maybe?LindyDon Blog postOf steam, flour and cookies
- Five RosesGourmand2goon Forum topicWho made you king of the flours?
- Holycow! Ordered, paid, and shipped on the same day!althetraineron Forum topicDough whisk. What size should I get?
- Welcome to TFL Sallyalthetraineron Forum topicNewbie
- Welcome to TFLalthetraineron Forum topicNice to meet you all.
- Welcomejanijon Forum topicNice to meet you all.
- Welcome LongwintersLindyDon Forum topicNice to meet you all.
- possible over compensation?spsqon Forum topicI can't get it right...............
- Wow. How do you load theCaltrainon Forum topicwhole wheat
- ScaleDoc Opaon Forum topicMeasuring flour by weight.
- @ryeaskrye re: scalesgardenchefon Forum topicMeasuring flour by weight.
- juiceDoc Tracyon Blog postWild Yeast Sourdough Starter
- re: Parchment PaperMuffin Manon Forum topicParchment paper
- I've used recipies off of thelongwinterson Forum topicI can't get it right...............
- Thanks, the patterns lookedMarnion Blog postKAF "Crunchy Crackers"
- the crumbqahtanon Forum topicwhole wheat
- pour breadinquito,Anonymouson Forum topiccan't wait till new year, started "starter" tonite
- glass tube...qahtanon Forum topicwhole wheat