Recent Forum and Blog Comments
- Oven thoughts
davidg618on Forum topicIdeal kitchen for a baker? - Bread for ThoughtPeterPiperon Forum topicHelp, I need a new oven!
- parchment paper
Pabloon Forum topicPre-Heating Baking Stones - Water Roux Startererg720on Blog post20090300 65C Japanese Style White Sandwich Bread - Water Roux Starter / Sponge
- Scoring
davidg618on Forum topicRye sourdough starter: a question
- No pastrami, but...
davidg618on Forum topicRye sourdough starter: a question
- Nice loaves, David. PrettyAnonymouson Forum topicRye sourdough starter: a question
- It looks perfect to me.
Pabloon Forum topicRye sourdough starter: a question
- Shiao-Ping! Another
SylviaHon Blog postChinese Po-Lo Buns - Ohh, Okehanneron Blog postChinese Po-Lo Buns
- JW-Zopf recipe?ehanneron Blog postNew mill, pretzel and zopf
- Hoi!Salomeon Forum topicHello from Switzerland / Celebration Bread and Zopf
- Hamelman Whole Grain Loavesehanneron Blog postWhole-wheat levain and comparing crumbs
- First Try Rye
davidg618on Forum topicRye sourdough starter: a question
- Yum
Floydmon Blog postChinese Po-Lo Buns - Grüezi !
Jwon Forum topicHello from Switzerland / Celebration Bread and Zopf - Interesting Shiao-Pingehanneron Blog postChinese Po-Lo Buns
- Welcome Samsonehanneron Forum topicHello from Galveston Texas
- Welcome Anita and Kirstenehanneron Forum topicHello from Switzerland / Celebration Bread and Zopf
- Nervous!alliezkon Forum topicJason's Quick Coccodrillo Ciabatta Bread
- re: Bertinet methodejmon Forum topicEye opening techniques
- Really neat. I love currysummerbakeron Blog postCurry Rustic Bread
- How interesting that ...
Shiao-Pingon Blog post100% Sourdough Pain de Tradition with 85% Hydration - Miche, Pointe-a-Calliere or Pain Poilane? - Thanks!
ClimbHion Forum topicWhat's the difference between cake/cookies - Hi from GermanyBrotfanon Forum topicHello from Switzerland / Celebration Bread and Zopf
- That looks delicious! I'msummerbakeron Forum topicBlue Cheese Walnut Rolls
- The book in the background isbergmefon Forum topicMy first Ciabatta
- I've been amazed at thebrewninjaon Forum topicWhole Wheat Sourdough Ciabatta
- Thank you very much for the tip!
Shiao-Pingon Blog postGuinness Multigrain Loaf
- Love to.
Shiao-Pingon Blog postGuinness Multigrain Loaf
- Hello Allan. I too have justsamsonon Forum topicIntroduction from Arkansas
- Swiss Sunday Bread
tssaweberon Forum topicHello from Switzerland / Celebration Bread and Zopf - feed once or twice?avatrx1on Forum topicStarting a Starter - Sourdough 101, a Tutorial
- mathematician?
wallyon Blog post100% Sourdough Pain de Tradition with 85% Hydration - Miche, Pointe-a-Calliere or Pain Poilane? - Yes sephiepoo I will have tosamsonon Forum topicHello from Galveston Texas
- We were quite lucky with Ikesamsonon Forum topicHello from Galveston Texas
- JMonkey, glad to hear yourDragonboneson Blog postOven disaster
- Eric's WWhansjoakimon Blog postWhole Wheat Levain
- Aha!tananaBrianon Blog postJames J MacGuire's Pain de Tradition
- That looks great, like you
Pabloon Forum topicWhole Wheat Sourdough Ciabatta
- Ummmm... sourdough ciabatta
Pabloon Forum topicHow to STOP baking?
- If someone wants to get me baking again...
Stephanie Brimon Forum topicHow to STOP baking? - LOL Paulalthetraineron Forum topicHow to STOP baking?
- That bread still looks goodvenkitacon Forum topicI broke my gluten and I can't get up
- our marketflourgirl51on Forum topicFarmers Market Requirement
- Thank you, Larry ...
Shiao-Pingon Blog post100% Sourdough Pain de Tradition with 85% Hydration - Miche, Pointe-a-Calliere or Pain Poilane?
- Thanks for some great ideas.
Pabloon Forum topicHow to STOP baking?
- Soup kitchenssephiepooon Forum topicHow to STOP baking?
- "Astral Weeks" ...
Shiao-Pingon Blog postVan Morrison - a Celtic Sourdough for a Celtic New Year
- Thank you, Paul! Oh, I never
SylviaHon Forum topicHow to STOP baking?