Recent Forum and Blog Comments
- Poolish method
cake divaon Forum topicHamburger buns from Saveur - warm milk
cake divaon Forum topicHamburger buns from Saveur
- Thanks, Shiao-Ping!
dmsnyderon Blog post100% Whole Wheat Bread from BBA - Lovely bread!
dmsnyderon Forum topicHamelman's 5-Grain (photo)
- Bullseye!
dmsnyderon Forum topicMy Best Sourdough Yet
- Very nice, mebake!
dmsnyderon Blog post100% Seeded Rye sourdough loaf
- That looks like a loaf I
arloon Forum topicHamelman's 5-Grain (photo) - Terry, your loaves look so
SylviaHon Forum topicHamelman's 5-Grain (photo) - Thanks SylviaDonDon Blog postCroissants & Pains au Chocolat
- Thanks hansjoakim!DonDon Blog postCroissants & Pains au Chocolat
- Nothing like a good croissantDonDon Blog postCroissants & Pains au Chocolat
- Great Oven Spring!ehanneron Forum topicMy Best Sourdough Yet
- About 130ºF is what IAnonymouson Forum topicMilling Rye Berries
- Very nice Terryehanneron Forum topicHamelman's 5-Grain (photo)
- Thank youDonDon Blog postCroissants & Pains au Chocolat
- Blueberry Pieehanneron Forum topicHow to get more blueberries in the loaf
- Re: Seeded Sourdough Rye bread
Mebakeon Blog post100% Seeded Rye sourdough loaf - Have been revisiting thisAnonymouson Blog postSting & A Thousand Years
- Re
Mebakeon Blog post100% Seeded Rye sourdough loaf
- flour temperature test - Nutrimill
subfuscpersonaon Forum topicMilling Rye Berries - yeast
bottlenyon Blog postMontreal Style Bagels - So very creative!
chouette22on Blog postSting & A Thousand Years - What a great idea Eric, do you thinkaudra36274on Forum topicHow to get more blueberries in the loaf
- That looks wonderful!
pmccoolon Blog post100% Seeded Rye sourdough loaf - This puts a whole new twist
pmccoolon Blog postSting & A Thousand Years
- What a great looking bread ...
Shiao-Pingon Blog post100% Whole Wheat Bread from BBA - That is so interesting ...
Shiao-Pingon Blog postLang Lang
- Hi Betty,
Shiao-Pingon Blog postSting & A Thousand Years
- Additional info on proofing/retardationapprenticeon Blog postMontreal Style Bagels
- Hi, After you click upload
SylviaHon Blog postCiabatta Rolls with 1-2-3 formula for leftover starter.
- Don, great looking
SylviaHon Blog postCroissants & Pains au Chocolat
- where're the pics?M2on Blog postCiabatta Rolls with 1-2-3 formula for leftover starter.
- rescued overproofed doughM2on Blog postCiabatta Rolls with 1-2-3 formula for leftover starter.
- Veggies in bread
dmsnyderon Blog post100% Whole Wheat Bread from BBA
- Blueberry Sticky Bunsehanneron Forum topicHow to get more blueberries in the loaf
- "Warmest regards" was not an intended double entendre!
dmsnyderon Forum topicgoing to a supplier
- Last Word Pleaseehanneron Forum topicErrors in Hammelman and DiMuzio Bread Books
- Wow!foolishpoolishon Forum topicErrors in Hammelman and DiMuzio Bread Books
- Thanks :)hansjoakimon Blog postFruit and nut levain, Paris-Brest and Florentina surprise
- Too dark for me..Paddyscakeon Blog postSting & A Thousand Years
- Those look dangerous...hansjoakimon Blog postCroissants & Pains au Chocolat
- Indonesian Rice Salad..Paddyscakeon Blog post100% Whole Wheat Bread from BBA
- if members are in to it.nbicomputerson Forum topicgoing to a supplier
- KamadoLeadDogon Blog postOutside Oven
- Light WW bread
dmsnyderon Blog post100% Whole Wheat Bread from BBA
- Moosewood
dmsnyderon Blog post100% Whole Wheat Bread from BBA
- Edmonton: City of Champion Bread-bakers? ;)hsmumon Forum topicHi Hi!!!
- Whoa People..ChillPaddyscakeon Forum topicErrors in Hammelman and DiMuzio Bread Books
- Whole Wheat ..Paddyscakeon Blog post100% Whole Wheat Bread from BBA
- I don't see any inconsistencysuaveon Forum topicErrors in Hammelman and DiMuzio Bread Books