Recent Forum and Blog Comments
- Pizza Dough RecipeCanuckJimon Forum topicsticky and hard-to-handle dough
- Too True!!jannrnon Blog postEnd of Baking Days
- You have to check theflourgirl51on Forum topicSelling your homemade bread
- Croissants would be a winner, you betcha!
pmccoolon Blog postBread camp at The Back Home Bakery - Freezing takes up a lot offlourgirl51on Forum topicFresh tomatoes - Canning versus freezing?
- I agree with Dan
JoeVon Forum topiccreating a lighter bread - Pizza
tssaweberon Forum topicFresh tomatoes - Canning versus freezing? - Don't toss that Cast Iron Panphxdogon Forum topicSpritzing Oven
- I did one knead at thelukemansellon Forum topicCouldn't resist...
- Oh No, it's not sweet at all ...
Shiao-Pingon Blog postChocolate Sourdough - Chad Robertson's way - I'd say that looks awesome!
arloon Blog postfinally made some of that progress.... - OK let's try that again
mcson Forum topic5 minutes at The Back Home Bakery - Thank you.
mrfroston Blog postJ.H. Oatmeal Bread - Hi Jeremy,
Shiao-Pingon Blog postArtisan II course - day one freedom, day five miche
- Thanks Gabriel. I do likewwon Forum topicHard red winter wheat flour
- Mixing Videos
ianleaon Forum topicwill a mixer help significantly with wet dough? Help! - this link?
Mini Ovenon Blog postBaking Depression plz help me!!!! - 1. A good scale. I have thealabubbaon Forum topicIf you had $2,000 for supplies.....
- That's a lot of rye flour!
Mini Ovenon Forum topicIf you had $2,000 for supplies.....
- If the starter is alive howKureton Blog postBaking Depression plz help me!!!!
- Another beauty!rossnrolleron Blog postChocolate Sourdough - Chad Robertson's way
- @ Davidhansjoakimon Blog postHansjoakim's Favorite 70% Sourdough Rye
- was just researching on thiswwon Forum topicEuropean Baking Schools
- Moist flour and different types of wheatGabrielLeung1on Forum topicHard red winter wheat flour
- Ok, so Im guessing the brownKureton Blog postRecent ryes
- A few questions...bassopotamuson Forum topicIf you had $2,000 for supplies.....
- I think farro is more aericjson Forum topicFarro anyone?
- Thanks, hansjoakim!
dmsnyderon Blog postHansjoakim's Favorite 70% Sourdough Rye - Bravo :)hansjoakimon Blog postHansjoakim's Favorite 70% Sourdough Rye
- I steam.....rick.con Forum topicSpritzing Oven
- "This is a private video. IfAnonymouson Forum topic5 minutes at The Back Home Bakery
- Hey there Thomas
mcson Blog postBread camp at The Back Home Bakery
- videos
mcson Blog postBread camp at The Back Home Bakery
- Just for funalthetraineron Forum topicPhotographing your bread
- Personally I spritz 4-5 timesJIPon Forum topicSpritzing Oven
- Good going!
Mini Ovenon Forum topicNewbie reconstituting a 4-year old dried starter (Carl's)
- Progress!soleilnycon Forum topicNewbie reconstituting a 4-year old dried starter (Carl's)
- Thanks for that receipe, illdouginjapanon Forum topicPhiladelphia Style Soft Pretzels
- I used a brown alerick.con Forum topicLager Rye Ciabatta
- Thanks for the insight. Iloafgirlon Blog postNew Oven-HELP!!!!
- I found a thread just after Iloafgirlon Blog postBaking Depression plz help me!!!!
- Hi Marc, I heard very good report about Giusto's flours
Shiao-Pingon Blog postI didn't leave my heart in San Francisco ...
- pan breadssewcialon Forum topicSpritzing Oven
- Ahhhh ... but
dmsnyderon Blog postRecent ryes
- Hi dw, that is a great explanation!
Shiao-Pingon Blog postMy imitation of Chad Robertson's Country Sourdough
- Thanks, Larry!
dmsnyderon Blog postSourdough bread: Two more experiments in one bake
- Pesonally, I don't thinkbassopotamuson Forum topicSpritzing Oven
- To-may-to, to-mah-to
pmccoolon Blog postRecent ryes
- What a crust!
wallyon Blog postSourdough bread: Two more experiments in one bake - Reverse Osmosis no good for bakingRosalieon Blog postBaking Depression plz help me!!!!