Recent Forum and Blog Comments
- Very creativeehanneron Blog postAdventures in Cake
- The higher profile ...
Shiao-Pingon Blog post100% Sourdough Pain de Tradition with 85% Hydration - Miche, Pointe-a-Calliere or Pain Poilane? - Overnight startergcook17on Forum topicEffect of quantity of feed on sourdough starter ripening
- Ok, that seems to match whatvenkitacon Forum topicEffect of quantity of feed on sourdough starter ripening
- Is your sponge at room temp or refrigerated?clazar123on Forum topicPillowsoft crumb-technique?
- It looked just like on the videoaudra36274on Blog postAdventures in Cake
- I've never tried to makesuaveon Forum topicPumpnickel help needed!
- Pumpernickel
dmsnyderon Forum topicPumpnickel help needed! - Incomplete articletananaBrianon Forum topicinteresting info on food storage including grains, flours etc
- Audra, you could sell that cake!Anonymouson Blog postAdventures in Cake
- Misunderstood
flournwateron Forum topicColor balance - Controlling starter ripening timing
dmsnyderon Forum topicEffect of quantity of feed on sourdough starter ripening
- Love the fondant comment :)AKAliciouson Blog postAdventures in Cake
- Double-panning should solveAnonymouson Forum topicColor balance
- Oopspjkobulnickyon Forum topicColor balance
- Broiler, Torch or Aluminum Foil
flournwateron Forum topicColor balance
- I agreepjkobulnickyon Forum topicBeautiful loaves, pale bottoms
- Nova - this is the statementtoymanon Forum topicmixer speeds DLX
- Yeast!pjkobulnickyon Forum topicPillowsoft crumb-technique?
- I'm so glad I found this place!photojesson Blog postsuflower millet bread
- Marni, it really was no more work than any other "big" cakeaudra36274on Blog postAdventures in Cake
- Hi Eric, it seems like SAFvenkitacon Forum topicOsmotolerant yeast vs. Active Dry
- Such fun!Marnion Blog postAdventures in Cake
- HumidityDcn Martyon Forum topicWeighing flour ...are you sure it makes sense?
- Yours is the best of theAnonymouson Blog postAdventures in Cake
- Glad you liked it, photojess.Anonymouson Blog postsuflower millet bread
- I thin PR Agrees with You
flournwateron Forum topicBagels - tried BBA recipe and have questions
- Using Gum in Cornbread
flournwateron Forum topicFantastic Cornbread
- Thanks, Don.
dmsnyderon Blog postMcGuire's Pain de Tradition: Baguette & Bâtard
- I too would love to find aAnonymouson Forum topicEffect of quantity of feed on sourdough starter ripening
- Nice rescuehcon Forum topicI broke my gluten and I can't get up
- Lesaffre Yeast Corp. Websitedeblacksmithon Forum topicOsmotolerant yeast vs. Active Dry
- Northern vs Southern CornbreadAnonymouson Forum topicFantastic Cornbread
- Thanks Pamela, Emily chose the colors but it wasaudra36274on Blog postAdventures in Cake
- Nice job David!DonDon Blog postMcGuire's Pain de Tradition: Baguette & Bâtard
- What a pretty cake, Audra,Anonymouson Blog postAdventures in Cake
- I was really surprised that ILeadDogon Forum topicLeader's Méteils au bleu - a success!
- Delicious!ehanneron Blog postCiabatta Pizza
- michemennyaka1on Basic pageBaking Glossary
- SAF Goldehanneron Forum topicOsmotolerant yeast vs. Active Dry
- Fantastic Cornbreadserifmon Forum topicFantastic Cornbread
- Decadent Loaves!Anonymouson Forum topicLeader's Méteils au bleu - a success!
- Tastetxfarmeron Forum topicLeader's Méteils au bleu - a success!
- Beautiful looking pizza!,
SylviaHon Blog postCiabatta Pizza - I use Active Dry all the time . . .Janknitzon Forum topicOsmotolerant yeast vs. Active Dry
- Move the stonesephiepooon Forum topicBeautiful loaves, pale bottoms
- Nice Miche!ehanneron Blog post100% Sourdough Pain de Tradition with 85% Hydration - Miche, Pointe-a-Calliere or Pain Poilane?
- relevant thread
Pabloon Forum topicOsmotolerant yeast vs. Active Dry - Long proofing time!foolishpoolishon Blog post100% Sourdough Pain de Tradition with 85% Hydration - Miche, Pointe-a-Calliere or Pain Poilane?
- Try Norm's Semi-Flat OnionAnonymouson Forum topicPillowsoft crumb-technique?