Recent Forum and Blog Comments
- Stickinessshaklefordon Forum topicPeter Reinhart's 100% Rye
- I like the Rada bread knife.flourgirl51on Forum topicbread knife and matters slicing
- CoucheSulaBlueon Forum topicBuying Linen Canvas From San Francisco Baking Institute
- You can touch test the flour.flourgirl51on Forum topicWho has successfully turned stone ground whole wheat into a proper loaf?
- hydrogenated lardsummerbakeron Forum topicMy Take On Wheat Flour Tortillas
- ocd appreciated gaaarp haha -aryayaon Forum topic1:2:2 vs 1:3:4 feeding
- A BOOK OF VERSE, A LOAF OF BREAD, A JUG OF WINE..(OR BEER!)
davidg618on Blog postPoolish Pride - rustic means "middle age methods" - Freshnesssephiepooon Forum topicCooling the bread first
- Thank you Pamela!
Mini Ovenon Forum topicLook Mom & Dad, it's sprouted flour! - Stages of SproutAnonymouson Forum topicLook Mom & Dad, it's sprouted flour!
- More Than Enough
gaaarpon Forum topicbread knife and matters slicing - Thanks, HansAnonymouson Blog postLeader's Flax, Sesame, and Sunflower Rye: Dreikornbrot
- Point of Order
gaaarpon Forum topic1:2:2 vs 1:3:4 feeding
- BeliefFordon Forum topicbread knife and matters slicing
- feeding by feel....
karladianeon Forum topic1:2:2 vs 1:3:4 feeding - My normal feeding routine of
Stephanie Brimon Forum topic1:2:2 vs 1:3:4 feeding - I ordered the 26" and for myJIPon Forum topicBuying Linen Canvas From San Francisco Baking Institute
- DLX roller useehanneron Forum topicBig batch of high hydration in a DLX
- Davids Direct Baguetteehanneron Forum topicBaguette surprise and a challenge.
- First attempt Bixmeister, you
SylviaHon Forum topicOvernight Ciabatta - Salt and Yeastproth5on Forum topicBaguette surprise and a challenge.
- When to add salt and yeast
dmsnyderon Forum topicBaguette surprise and a challenge. - If you wait for me you're backing up!
Mini Ovenon Forum topicQuestion about "Baker's Bonus"
- Gosselin vs Reinhart MethodDonDon Forum topicBaguette surprise and a challenge.
- RyeOldcampcookon Forum topicPeter Reinhart's 100% Rye
- Wait for Mini-OLindyDon Forum topicQuestion about "Baker's Bonus"
- Please, stop prosletyzingMoriahon Forum topicbread knife and matters slicing
- This is very interesting. iDrPron Blog postPoolish Pride - notes on the zymurgy of set sponges.
- On leaving out the saltproth5on Forum topicBaguette surprise and a challenge.
- Read the labelLindyDon Forum topicPeter Reinhart's 100% Rye
- baguette challengepattycakeson Forum topicBaguette surprise and a challenge.
- steam oven for the home
Stefaniaon Blog postAEG Steam Oven - diabetic pretzels?!?...ivybon Forum topicStarter Accumlation Getting Out of Hand
- Flour Girl I think you areLeadDogon Forum topicWho has successfully turned stone ground whole wheat into a proper loaf?
- Lovely Dreikornbrot!hansjoakimon Blog postLeader's Flax, Sesame, and Sunflower Rye: Dreikornbrot
- 100% Ryemommoe71on Forum topicPeter Reinhart's 100% Rye
- Thanks guys :)hansjoakimon Blog postFresh loaves
- Very nice!jacobsbrookon Basic pageQ & A with Daniel T. DiMuzio
- Better Get a Digital Scale
Yippeeon Blog postJapanese Milk Sandwich Bread - Dumb I amJanknitzon Forum topicThe inevitable next beginner question
- More thoughts on my baguette surprise
dmsnyderon Forum topicBaguette surprise and a challenge.
- Canvas size.
dmsnyderon Forum topicBuying Linen Canvas From San Francisco Baking Institute
- Janij, sorry did no get timenoyeaston Forum topicOn the wood fire oven fence- help
- Format
flournwateron Forum topicAnadama -- BBA Challenge - Jumping ahead a couple of recipes...
Yumaramaon Forum topicAnadama -- BBA Challenge - For RickoLindyDon Forum topicGetting more flour out of KAF
- Most impressive - and KA BFLindyDon Forum topicTo toast or not to toast? That is the question.
- Relationship between protein levels and dough strength.foolishpoolishon Basic pageQ & A with Daniel T. DiMuzio
- Amaranth... it sounds familiar
Yumaramaon Forum topicAnadama -- BBA Challenge
- BBA Challenge
gaaarpon Forum topicThe BBA Challenge