Recent Forum and Blog Comments
- taste second day hamelman 40% rye
rubato456on Forum topictried Hammelman's 40% rye - Bromating and Bleaching XXXehanneron Forum topicunbromated flour vs. regular flour
- Lovely breadholds99on Forum topicBrackets Landing Sour
- Congratulations on your milestoneholds99on Forum topicI've Gone Semi-Pro, Update 2
- Eric, HELP is on the wayholds99on Forum topicStraight from refrigerator to oven?
- thanksPatfon Forum topicBasic starter question
- it is possible the the onenbicomputerson Forum topicWhy does my loaf "blow up"?
- there are two ways to donbicomputerson Forum topicFreezing and reheating pizza
- That would be pretty risky, I'd think.
Yumaramaon Forum topicRising in cooler -- why didn't I think of this long ago? - time and temp should benbicomputerson Forum topicBake times for smaller loaves
- starterAnonymouson Forum topicblah tasting sourdough
- the 'smell-o-vision' on my sytemGrapevineTXoldaccounton Forum topicEverything Rye
- freezing pizza dough
rainbowbrownon Forum topicFreezing and reheating pizza - So many variables, so little timeMike Averyon Forum topicblah tasting sourdough
- Great replies!cdnDoughon Forum topicBasic starter question
- Starting temperature wascdnDoughon Forum topicFirst attempt: Pain au levain
- Not worriedcdnDoughon Forum topicFirst attempt: Pain au levain
- They gotta catch us firstehanneron Forum topicStraight from refrigerator to oven?
- We're on the same pageLindyDon Forum topicStraight from refrigerator to oven?
- Perfect as usual!Chahira,ehanneron Blog postI tried Bridgestone recipe for sweedish sweet filled buns, look at the result!!!!!
- Has anyone tried their car?Marnion Forum topicRising in cooler -- why didn't I think of this long ago?
- For years I have added theehanneron Forum topicEverything Rye
- Making me hungry
Elion Forum topicEverything Rye - Caraway Seeds
Floydmon Forum topicEverything Rye - Krupnik Recipe
Floydmon Forum topicEverything Rye
- Trying too hardmkelly27on Forum topicRussian Black Bread
- Me too!
Mini Ovenon Forum topicRussian Black Bread - Betty that looks great! I'veehanneron Forum topicRussian Black Bread
- Krupnik..Paddyscakeon Forum topicEverything Rye
- Mini, I'm blushing!ehanneron Forum topicEverything Rye
- I'd eat it. And I'd bake
Stephanie Brimon Forum topicRussian Black Bread - As crazy as it sounds
Mini Ovenon Forum topicEverything Rye
- Rye is an aphrodisiac I hear!ehanneron Forum topicEverything Rye
- Looks good
Floydmon Forum topicEverything Rye
- Patf , where to put a jar of starter
Mini Ovenon Forum topicBasic starter question
- i'm craving pastrimi
rubato456on Forum topicEverything Rye
- Thankssharsilberon Forum topicRising in cooler -- why didn't I think of this long ago?
- Fantastic, Eric!
Susanon Forum topicEverything Rye - Mmm..MmmPaddyscakeon Forum topicEverything Rye
- Been doing that a while. (Sorry)
Yumaramaon Forum topicRising in cooler -- why didn't I think of this long ago?
- I have no worries with the Hammelman waygavincon Forum topicStraight from refrigerator to oven?
- Thank you Ericholds99on Forum topicStraight from refrigerator to oven?
- great suggestions!
rubato456on Forum topictried Hammelman's 40% rye
- When I have more dough thanehanneron Forum topictried Hammelman's 40% rye
- My 2 Centsehanneron Forum topicStraight from refrigerator to oven?
- well doneHokeyPokeyon Forum topicI've Gone Semi-Pro, Update 2
- You could always divide thefancypantalonson Forum topictried Hammelman's 40% rye
- Congratulations!suaveon Forum topicI've Gone Semi-Pro, Update 2
- la clouche
SylviaHon Forum topictried Hammelman's 40% rye - Good idea.jeffesonmon Forum topicRising in cooler -- why didn't I think of this long ago?