Recent Forum and Blog Comments
- Welcome!davecon Forum topicGreetings from Missouri
- Refrigerating Five Minute Dough
gaaarpon Forum topicAnyone Still Doing "Five Minutes a Day" Recipes? - Less Yeasttbednarickon Forum topicAnyone Still Doing "Five Minutes a Day" Recipes?
- Folding in the OnionZigson Forum topicFirst sourdough onion bread
- Olvert, scroll up
pmccoolon Forum topicEric's Fav Rye - DavidRickoon Forum topicAdjusting Degree of Sourness
- it's rising as I typedonenrighton Forum topicHello from Vancouver BC
- Yeasty Beasties
gaaarpon Forum topicAnyone Still Doing "Five Minutes a Day" Recipes?
- Welcome to TFL!
Soundmanon Forum topicsourdough starter - Old Five Minute Dough
gaaarpon Forum topicAnyone Still Doing "Five Minutes a Day" Recipes?
- Maybe my water doesn't likeJanedoon Blog postFrench and American flour/ The 123 formula
- Oh my!!!! 7,50 for a 3lbsJanedoon Blog postFrench and American flour/ The 123 formula
- For SteveB
dmsnyderon Blog postFrench and American flour/ The 123 formula - OK, but the best French breadJanedoon Blog postFrench and American flour/ The 123 formula
- The Role of WaterSteveBon Blog postFrench and American flour/ The 123 formula
- Wheat Varietiesproth5on Blog postFrench and American flour/ The 123 formula
- More T65 RuminationsSteveBon Blog postFrench and American flour/ The 123 formula
- Local Foodproth5on Blog postFrench and American flour/ The 123 formula
- nothing fancydonenrighton Forum topicHello from Vancouver BC
- Another from VancouvercdnDoughon Forum topicHello from Vancouver BC
- Hi! I was born and raised inJanedoon Forum topicHello from Vancouver BC
- Newmade starters
Soundmanon Forum topicHello from Vancouver BC
- "...it was SHINY and smooth crusted. It looked plastic."holds99on Blog postFrench and American flour/ The 123 formula
- Hello again
Soundmanon Forum topicGreetings from Missouri
- KA PDF on-lineAnonymouson Blog postFrench and American flour/ The 123 formula
- For David...SteveBon Blog postFrench and American flour/ The 123 formula
- Thanks to all for this most interesting experience and discussio
Farineon Blog postFrench and American flour/ The 123 formula - A cup of flour a day!! That'sejmon Forum topicTrying my sourdough starter one more tim!...wish me luck
- I fixed some details.arzajacon Forum topicWild Yeast / Levain / Sourdough starter flowchart
- What a great, inspiringhansjoakimon Blog postFrench and American flour/ The 123 formula
- Oatmeal Bread & Pizzatbednarickon Forum topicAnyone Still Doing "Five Minutes a Day" Recipes?
- T65SteveBon Blog postFrench and American flour/ The 123 formula
- Thanks for the links, I shallfrazzledon Forum topicDAEWOO Brotback Automatic bread machine
- Oh no! I'm going to have toJanedoon Blog postFrench and American flour/ The 123 formula
- Flour questionmd_massiminoon Blog postPain de Campagne
- Thanks, Steve!
dmsnyderon Blog postFrench and American flour/ The 123 formula
- Walk before you run.
dmsnyderon Blog postInformation on difficulties with rye flour & marbles rye breads?
- would this work?Anonymouson Forum topicBaguettes & Type 55 flour
- Italian SemolinaAnonymouson Forum topicAnyone Still Doing "Five Minutes a Day" Recipes?
- French Organic T65 Flour - Vive la Différence!SteveBon Blog postFrench and American flour/ The 123 formula
- Chill out (your sourdough, that is)
gaaarpon Forum topicsourdough starter
- Welcome to TFLLindyDon Blog postBeginner Baker!
- Starter Found!
cake divaon Forum topicNew from Cincinnati; where may I "borrow" some starter? - Ah, but here's the thing...
Debra Winkon Forum topicTrying my sourdough starter one more tim!...wish me luck - tempteddonenrighton Forum topicGetting pizza from counter to oven
- don't give up!donenrighton Forum topicTrying my sourdough starter one more tim!...wish me luck
- Nice job!!Paddyscakeon Forum topicScoring Homework Pics - Thanks David!
- Let me talk to my colleague.Yundahon Forum topicSuggestions for books
- Welcome!
dmsnyderon Forum topicGreetings from Missouri
- instead of yeast
Elaginson Forum topicTrying my sourdough starter one more tim!...wish me luck