Recent Forum and Blog Comments
- YUM can't wait to try it!Anonymouson Forum topicBBA Portuguese Sweet Bread
- Thanks, Lindy!
dmsnyderon Blog postFrench and American flour/ The 123 formula - Storing yeastDobedaon Forum topicyeast storage
- Lovely loaves!
dmsnyderon Forum topicCinnamon raisin oatmeal bread
- Bull's eyeLindyDon Blog postFrench and American flour/ The 123 formula
- GollyAnonymouson Blog postBohemian Blackbread : Photo
- WowAnonymouson Forum topicPandoro (a lievito naturale)
- WhatsIt4Anonymouson Forum topicMaking barley syrup from powder
- Looks Yummy, Janet!
gaaarpon Forum topicCinnamon raisin oatmeal bread - Bread Beauty ContestAnonymouson Forum topicCinnamon raisin oatmeal bread
- Rye Flour
gaaarpon Blog postStarting a Starter - Sourdough 101
- Fully Baked
gaaarpon Forum topicBBA Portuguese Sweet Bread
- Weird Al!alconnellon Forum topicrye or kiaser
- Beautiful Croissants
SylviaHon Blog postCroissants, a la Bertinet - okay awesome. Do i fullyAnonymouson Forum topicBBA Portuguese Sweet Bread
- Bouabsa baguettes with 25% First Clear Flour
dmsnyderon Blog postFrench and American flour/ The 123 formula
- Freezing Portuguese Sweet Rolls
gaaarpon Forum topicBBA Portuguese Sweet Bread
- Sounds great! I will let youAnonymouson Forum topicBBA Portuguese Sweet Bread
- You may have more luck
Yumaramaon Forum topicMaking barley syrup from powder - OK...I have it going too !
trailrunneron Blog postStarting a Starter - Sourdough 101 - have the Honfleur rising now...
trailrunneron Blog postBernard Clayton's S.S. France Petite Pain - Revisited and Revised
- Those are BEAUTIFUL>..
trailrunneron Blog postCroissants, a la Bertinet
- Corrections to Petite Pain Recipe above - From: Howard Oldsholds99on Blog postBernard Clayton's S.S. France Petite Pain - Revisited and Revised
- THANK YOU !
trailrunneron Blog postChristmas baking
- OOps...Apreaon Blog postStarting a Starter - Sourdough 101
- thank you PaulApreaon Blog postStarting a Starter - Sourdough 101
- Rye in starter
pmccoolon Blog postStarting a Starter - Sourdough 101 - No problemAnonymouson Forum topiccold ferment
- Carnation/Bakers special dry milkAnonymouson Forum topicCarnation Dry Milk vs. Baker's Special Dry Milk
- DLX questionryeaskryeon Forum topicI Think I'm in Love: New DLX
- bakers use two types of drynbicomputerson Forum topicCarnation Dry Milk vs. Baker's Special Dry Milk
- Food-grade gear lubricantsphealeyon Forum topicI Think I'm in Love: New DLX
- Recipe?LindyDon Forum topicCarnation Dry Milk vs. Baker's Special Dry Milk
- A'Hoy!Anonymouson Forum topicGreetings!
- Welcomeehanneron Forum topicI Think I'm in Love: New DLX
- Cara, You did a great jobholds99on Forum topicFirst Sourdough Loaf
- stonegroundApreaon Blog postStarting a Starter - Sourdough 101
- Some pics of two different stiffness challasarzajacon Forum topicchallah that looks like a soccer ball
- I admit that I do NOT putJanedoon Blog postFrench and American flour/ The 123 formula
- I have no idea! The ryes IJanedoon Blog postFrench and American flour/ The 123 formula
- thanks guys! I'll try that
TeaIVon Forum topicavoiding sticking - Alaska SD pancakesLindyDon Forum topicWat do you do with your discarded starter?
- compostsummerbakeron Forum topicWat do you do with your discarded starter?
- Pan linersLindyDon Forum topicavoiding sticking
- Good infoLindyDon Forum topiccold ferment
- One is Pleased to Be of Service
gaaarpon Blog postStarting a Starter - Sourdough 101
- we use 2%
mcson Forum topicBBA Portuguese Sweet Bread - Buy some liquid lecithinclazar123on Forum topicavoiding sticking
- LinkAnonymouson Forum topiccold ferment
- The Jan/Feb Cook's Illustrated..Paddyscakeon Forum topicKitchenAid accessory