Recent Forum and Blog Comments
- Thanks, Jan!
dmsnyderon Blog postSourdough Challah from "A Blessing of Bread" - Thanks, OWS!
dmsnyderon Blog postSourdough Challah from "A Blessing of Bread"
- Looks yummy, OWS!
dmsnyderon Forum topicCracked Wheat loaf
- Gosh..Darn..Paddyscakeon Blog postSourdough Challah from "A Blessing of Bread"
- Excess oven spring.
dmsnyderon Forum topicWould you consider this extreme Oven Spring? If so, ideas?
- Lovely bâtards, Ross!
dmsnyderon Blog postPain de Campagne
- Beautiful bread!txfarmeron Blog postSourdough Challah from "A Blessing of Bread"
- Looks great!Edith Pilafon Forum topicCracked Wheat loaf
- Recipe in front of me...PaddyLon Forum topicAny recipes using guar gum?
- The recipe is copyrighted
OldWoodenSpoonon Forum topicCracked Wheat loaf - Beautiful
Floydmon Blog postSourdough Challah from "A Blessing of Bread" - Beautiful!
SylviaHon Blog postSourdough Challah from "A Blessing of Bread" - If grinding the rye berriesYerffejon Forum topicStarting Hammelman's Ryes- which flour?
- My 100% sourdough version of your pain de campagnerossnrolleron Blog postPain de Campagne
- Hi Paul,LindyDon Blog postbeen gone awhile - general bread update
- Beautiful!Janknitzon Blog postSourdough Challah from "A Blessing of Bread"
- Nice!Marnion Forum topicCracked Wheat loaf
- Beautiful Loaves
gaaarpon Forum topicCranberry Orange Bread - Hodgson Mills in boxes is asuaveon Forum topicStarting Hammelman's Ryes- which flour?
- It is not all that uncommon,suaveon Forum topicCommercial Yeast in your Sourdough?
- Rye baking
carawayon Forum topicStarting Hammelman's Ryes- which flour? - I prefer Arrowhead MillsLindyDon Forum topicStarting Hammelman's Ryes- which flour?
- What makes French bread French?Krohaon Forum topic100% Whole Wheat French bread -- is it worth the effort?
- Gorgeous loaves David! How did you
OldWoodenSpoonon Blog postSourdough Challah from "A Blessing of Bread"
- Thanks, Lindy!
dmsnyderon Blog postSourdough Challah from "A Blessing of Bread"
- Welcome back!
dmsnyderon Blog postbeen gone awhile - general bread update
- Nice thought
dmsnyderon Blog postSasha's first taste of rye bread
- Beautiful bread
Pabloon Blog postPane di Segale - Just a thought...
Pabloon Blog postSasha's first taste of rye bread
- They glowLindyDon Blog postSourdough Challah from "A Blessing of Bread"
- Albert, It is so unfortunateavatrx1on Forum topicNothing wasted at our house
- Nice. Between your tips andRusson Forum topicCast Iron bread pans that stack, general recommendations?
- no feeding live animals to live animalsavatrx1on Forum topicNothing wasted at our house
- Here's my last Rye
Mini Ovenon Forum topic100% rye bread - I have been told --Brocon Forum topicNothing wasted at our house
- Good readAnonymouson Blog postInteresting article
- Pain Au Levain Starterehanneron Forum topicPain au levain questions.
- starter issues
wallyon Forum topicPain au levain questions. - Very nice rye, Giovanni!
dmsnyderon Blog postPane di Segale
- Thanks for the replies! Theosx-addicton Forum topicReviving Carl's 1847 Starter..
- I use a tablespoon of EVOOdiverpro94on Forum topicproblems getting dough out of bowl
- My 1st with this pizza dough recipeRichardBon Basic pageA Pizza Primer
- hungry dogsavatrx1on Forum topicNothing wasted at our house
- 2/3 cup
Mini Ovenon Forum topicConversion? Anyone? Anyone?
- I'll weigh inproth5on Forum topicCommercial Yeast in your Sourdough?
- Yes you canjanijon Forum topicCommercial Yeast in your Sourdough?
- I obtain the best results
nicodvbon Blog postPane di Segale - Sob no more, a typo is fault
Mini Ovenon Forum topicConversion? Anyone? Anyone?
- I added fresh yeast: 1/3 ofJoeVaon Blog postPane di Segale
- Dobro pozhalyvat'Brocon Forum topicHello from Russia