Recent Forum and Blog Comments
- I'm glad you found themMarnion Forum topicSeaweed and Other Cracker Recipes from the Los Angeles Times
- It's possible to bake a loafverminiusrexon Forum topicSpeaking of Large Loaves: NPR's Basque Sheepherder's Bread
- The four-seed crackers lookLindyDon Forum topicSeaweed and Other Cracker Recipes from the Los Angeles Times
- You're not killing itRosalieon Forum topicUsing Fresh Ground Flour in SD Starter seems to kill the starter, Help!
- We just finished a loaf of the Semolina LoafAnonymouson Blog postSemolina Sandwich Loaf
- I too like Robin Hoodbakerincanadaon Forum topicCost of flour
- Re: Norm
Floydmon Forum topicNorm - You are rightproth5on Forum topicWheat: Red vs White; Spring vs Winter
- I live in Northern Florida,Barefoot-Bakeron Forum topicCost of flour
- JMonkey...Anonymouson Forum topicLesson: Squeeze more sour from your sourdough
- Super rise!PaddyLon Forum topicBrioche au Levain (recipe)
- OK, I'll definitely giveJanedoon Forum topicBrioche au Levain (recipe)
- That looks incredible.
rainbowbrownon Forum topicBrioche au Levain (recipe) - Retarding
Wild-Yeaston Forum topicWill this work if my house is almost always around 60 degrees? - followup on falling number values (for proth5)
subfuscpersonaon Forum topicWheat: Red vs White; Spring vs Winter - Do you have a pyrometer? I
ClimbHion Forum topicHow to fire a brick oven - nice pix - "funny that one would want
ClimbHion Forum topicHow to fire a brick oven - nice pix
- Get it!fsu1mikegon Forum topicBosch Compact Kitchen Machine.
- I can't comment on oils thatfroggon Forum topicA question about oil
- Fantasticfroggon Forum topicAscorbic acid
- All the little details canJanedoon Forum topicDiary of a Starter
- A Fine Job of Couponing
Wild-Yeaston Forum topicHave you noticed any difference in bread flours?
- Wouldn't it actually benefitKosherBakeron Forum topicWill this work if my house is almost always around 60 degrees?
- Thank you guys for yourKosherBakeron Forum topicDiary of a Starter
- cinnamon earsAnnieTon Blog postScandinavian Cinnamon Ears
- Amish Bread and oilMarnion Forum topicwhite loaf
- My dream is to visit Vienna!Janedoon Forum topicTime to get the substitutes!
- cinnamon earsAnnieTon Blog postScandinavian Cinnamon Ears
- Sounds like a chilled billiard ball
Mini Ovenon Blog postScandinavian Cinnamon Ears - not yet
Mini Ovenon Forum topicHow to fire a brick oven - nice pix
- Thanks and more...Anonymouson Forum topicIs Hard Red Winter Wheat flour really Bread Flour???
- No experience.
dmsnyderon Forum topicBosch Compact Kitchen Machine. - Green Flourstaff of lifeon Forum topicAscorbic acid
- They sound wonderful Annie..Paddyscakeon Blog postScandinavian Cinnamon Ears
- cinnamon earsAnnieTon Blog postScandinavian Cinnamon Ears
- WOW!!!Paddyscakeon Blog postOver-risen
- Storing for crispy crust...Paddyscakeon Forum topicNew to Sourdough
- Flour brandsAnonymouson Forum topicHave you noticed any difference in bread flours?
- Oh My Gosh!Trishinomahaon Forum topicWhole Foods White Small White Baguette Recipe or Technique?
- Perhaps you'll find help here..Paddyscakeon Forum topicKing Arthur Gruyere Cheese Bread
- cold loving yeastiesAnonymouson Forum topicWill this work if my house is almost always around 60 degrees?
- They're Beautifulholds99on Forum topicWhole Foods White Small White Baguette Recipe or Technique?
- subfuscpersonaAnonymouson Forum topicIs Hard Red Winter Wheat flour really Bread Flour???
- Well I think I have postedJIPon Forum topicWhole Foods White Small White Baguette Recipe or Technique?
- Dolf's Multigrain OatmealPaddyscakeon Forum topicAscorbic acid
- Fine for bakers in a bakery, but...PaddyLon Forum topicHave you noticed any difference in bread flours?
- Try vinegar.PaddyLon Forum topicAscorbic acid
- Thanks for all the suggestionsTrishinomahaon Forum topicWhole Foods White Small White Baguette Recipe or Technique?
- Agree with proth5.PaddyLon Forum topicWill this work if my house is almost always around 60 degrees?
- Sampling flour for fermentationLindyDon Forum topicHave you noticed any difference in bread flours?