Recent Forum and Blog Comments
- Parchment paperalthetraineron Forum topicMy sourdough baguettes
- Another new Farmer's Market bakerZenbirderon Forum topicSelling at farmer's markets
- Malt flour update
pjajon Forum topicGreetings from Oxfordshire - I've seen theSulaBlueon Forum topicDeciphering King Arthur Flours
- Surface for super-wet doughssphealeyon Forum topicBest work surface?
- I mix entirely with myAnonymouson Forum topicFreedom!!
- Thanksdeblacksmithon Blog postdmsnyder Recipe Index
- Doesn't your grocery storepancakeson Forum topicDeciphering King Arthur Flours
- Hi AnnieAnonymouson Blog postNew (to me) flour
- I use a stainless prep table,bassopotamuson Forum topicBest work surface?
- Hans for the final ferment dojacobsbrookon Forum topicVermont Sourdough... What happened?
- Thanks... I had a feelingDjehutyon Forum topicBest work surface?
- I Fully Understand Your Point Of View!!!baltochefon Forum topicFreedom!!
- Sourdough Starter - Next Yearlouiscohenon Forum topicAny hope?
- Great looking bread. GreatHans Krijnenon Forum topicVermont Sourdough... What happened?
- Thanks...jacobsbrookon Forum topicVermont Sourdough... What happened?
- The work surfacejacobsbrookon Forum topicBest work surface?
- recipe index - dmsnyderAnonymouson Blog postdmsnyder Recipe Index
- Best work surface?b_elgaron Forum topicBest work surface?
- Thanks for posting this!maawallaceon Blog postdmsnyder Recipe Index
- THere have been several posts on thisclazar123on Forum topicBest work surface?
- Thanks, that's good to know.Djehutyon Forum topicOveractive Starter
- I agree with Pamela
Debra Winkon Forum topicOveractive Starter - I'm not sure
Debra Winkon Forum topicWaaaay to Sour! Help!
- Susan and I were just discussing
Mini Ovenon Forum topicVermont Sourdough... What happened? - I can't answer which flour you need...jacobsbrookon Forum topicDeciphering King Arthur Flours
- I'll give it a tryAnonymouson Forum topicWaaaay to Sour! Help!
- Free shipping on KAF?SulaBlueon Forum topicDeciphering King Arthur Flours
- Higher hydration, warmer
Debra Winkon Forum topicWaaaay to Sour! Help!
- Absolutely wait till they have free shipping.jacobsbrookon Forum topicDeciphering King Arthur Flours
- No, I didn't use maltpattycakeson Forum topicHeartland Mills strong bread flour
- epic epi
benjaminon Blog postMy first Épi de Blé - Sounds good to meAnonymouson Forum topicOveractive Starter
- I just feed it onceAnonymouson Forum topicSwitching to firm starter problem
- Great Idea!Anonymouson Forum topicRecipes on this site
- Here is a link that may helpYerffejon Forum topicYeast and health
- Favoritejackie9999on Forum topicrye bread
- I hope you've had a medical checkup,too?clazar123on Forum topicYeast and health
- Stages of fermentationLindyDon Forum topicWhat is the term for this period of rest?
- You forgot the shippingLindyDon Forum topicDeciphering King Arthur Flours
- What an excellent idea,ejmon Forum topicRecipes on this site
- mine have disappeared alsoJudonon Forum topicMy Favorites
- Wow is right...
susies1955on Forum topicMy sourdough baguettes - Barley?
Mini Ovenon Forum topicBringing old dough back to life.
- Brian, I know where you're coming from.
Mini Ovenon Forum topicWaaaay to Sour! Help!
- Been following along and Thanks DW!
Mini Ovenon Forum topicWaaaay to Sour! Help!
- Sounds like that zen is kicking in
Mini Ovenon Forum topicWaaaay to Sour! Help!
- Getting ready to try again....Mylissa20on Forum topicWaaaay to Sour! Help!
- My halfpenny's worth: I'mhsmumon Forum topicA Day in the Life of Bread in History
- Yet another recipe indexing idea
dmsnyderon Forum topicRecipes on this site