Recent Forum and Blog Comments
- measuresBvNon Basic pageTools
- how they were bakednoyeaston Forum topicMy turn to post a pic or two...
- Thanks, all of you. I willNimon Forum topicbread knife and matters slicing
- i agree with rockfish
Soundmanon Forum topicCooling the bread first - Use google. Just type "30
Floydmon Blog postJapanese Milk Sandwich Bread - What to do with baked goodsOldcampcookon Forum topicRecipe overload question
- bread knivesBvNon Forum topicbread knife and matters slicing
- Thru the ppower of Amazon,audra36274on Forum topicWeekend Bake - Courtesy of George Greenstein
- blackbird:hansjoakimon Blog postFresh loaves
- Manual or Automatic
flournwateron Forum topicbread knife and matters slicing - But Jackie, I like your bread coils better than mine!
Mini Ovenon Blog postSausage Buns - wonderful photosblackbirdon Blog postFresh loaves
- Thanks for the Metrics
flournwateron Forum topicAnadama -- BBA Challenge
- Interestingfoolishpoolishon Blog postPoolish Pride - notes on the zymurgy of set sponges.
- Thanks Pamela :)hansjoakimon Blog postFresh loaves
- Another question: What to do with baked goods
cake divaon Forum topicRecipe overload question - Rosemary Bread with startermaswindellon Forum topicRosemary Olive Oil Bread
- gardening sites
mredwoodon Forum topicslow food baking and gardening - local groupRickoon Forum topicGetting more flour out of KAF
- Thanks, Audra!!
gaaarpon Forum topicWeekend Bake - Courtesy of George Greenstein - Pampered Chef and the Herringbone
gaaarpon Forum topicbread knife and matters slicing
- Maybe we should take a pollLeadDogon Forum topicWho has successfully turned stone ground whole wheat into a proper loaf?
- Beautiful Loaves, HansAnonymouson Blog postFresh loaves
- Thanks, hansjoakim!
dmsnyderon Forum topicBaguette surprise and a challenge. - I use a VictorinoxAnonymouson Forum topicbread knife and matters slicing
- Phyl, the Italian bread looks very yummy,audra36274on Forum topicWeekend Bake - Courtesy of George Greenstein
- Not in the bookjanijon Forum topicPizza Night- Thank you Peter Reinhart!
- One of my Favoritesshaklefordon Forum topicPeter Reinhart's 100% Rye
- How do you warm up the frozengijoseon Forum topicPizza Night- Thank you Peter Reinhart!
- Very Niceehanneron Forum topicMy turn to post a pic or two...
- "Reply" to myself - sorta.
ClimbHion Forum topicStarter as a percentage of final dough - Very Interesting BvNehanneron Blog postPoolish Pride - notes on the zymurgy of set sponges.
- FlourLindyDon Forum topicBaguette surprise and a challenge.
- Protein in wheatflourgirl51on Forum topicWheat: Red vs White; Spring vs Winter
- Always Up for a Challenge
gaaarpon Forum topicBaguette surprise and a challenge.
- Shipping to Canadaalthetraineron Forum topicGetting more flour out of KAF
- Stone millalthetraineron Forum topicWho has successfully turned stone ground whole wheat into a proper loaf?
- Jewish Italian
gaaarpon Forum topicLooking for a good Italian Bread Recipe
- Baguette Surprise Challengeehanneron Forum topicBaguette surprise and a challenge.
- Holy Parchment Penny Pinching!
gaaarpon Forum topicSad rise
- Thank you very much!
Mini Ovenon Forum topicAnadama -- BBA Challenge
- for yippeeAnonymouson Blog post20090503 Assorted Yummy Buns
- Shipping is the real killerdeblacksmithon Forum topicGetting more flour out of KAF
- Try covering?pattycakeson Forum topicold favorite bread meets new oven
- Phew...LindyDon Forum topicTo toast or not to toast? That is the question.
- Here it is in grams
Yumaramaon Forum topicAnadama -- BBA Challenge - stone ground puzzleflourgirl51on Forum topicWho has successfully turned stone ground whole wheat into a proper loaf?
- Dutch ValleyRickoon Forum topicGetting more flour out of KAF
- Hi David,And thanks forhansjoakimon Forum topicBaguette surprise and a challenge.
- Preheat & parchment
mredwoodon Forum topicSad rise