Recent Forum and Blog Comments
- Well I have baked with itJIPon Forum topicDid my starter turn??
- I am proud of my yeast.wadamon Forum topicAre people really proud of their yeasts?
- thanks
Pabloon Forum topicideal retardation temperature? - Jeff Hamelman's Bread pagegavincon Forum topicideal retardation temperature?
- Both the Italian culturesgavincon Forum topicAre people really proud of their yeasts?
- hydration and the struanAnonymouson Forum topicFeedback regarding PR's whole grain struan
- Thanks for sharing..Paddyscakeon Blog posthamburger buns topped with sesame seeds
- turn??
Mini Ovenon Forum topicDid my starter turn?? - Rye flour in Torontomarianaon Forum topicISO rye flour at a reasonable price
- Rye Flourbeeman1on Forum topicISO rye flour at a reasonable price
- how much orange flower water to use...
trailrunneron Forum topicBrioche au Levain (recipe) - Well there is alot ofJIPon Forum topicDid my starter turn??
- I've also been havingAnonymouson Forum topicFeedback regarding PR's whole grain struan
- I thought I mentionedLarry Clarkon Blog postMore baguettes - best crumb yet (for me).
- I still sometimes oil the containerholds99on Forum topicOld Bread Books
- Jamie Oliver uses sparklingejmon Blog postonion rings made from leftovers after feeding wild yeast starter
- Been wanting to try out theAnonymouson Forum topicChocolate Sourdough Bread Recipes Anyone?
- I know that it is often aejmon Forum topicPalak Paneer (Spinach and Cheese) with Naan
- Flour as a pesticideLindyDon Forum topicexcess flour
- Onion Rings Questionehanneron Blog postonion rings made from leftovers after feeding wild yeast starter
- Balthazar bakery chocolate bread
trailrunneron Forum topicChocolate Sourdough Bread Recipes Anyone?
- Looks great!
dmsnyderon Blog postGreenstein’s Corn (RYE) Bread - I can tell you this much:fancypantalonson Forum topicexcess flour
- Susan's Hamburger Rollsanaristaon Forum topicSusan's Soft Hamburger Rolls
- That can be an indicationfancypantalonson Forum topicDid my starter turn??
- Spinich and Tofu health considerationehanneron Forum topicPalak Paneer (Spinach and Cheese) with Naan
- Crumb looks very nice . Ijosordonion Blog postGreenstein’s Corn (RYE) Bread
- I don't have very muchwadamon Forum topicexcess flour
- VideosAnonymouson Forum topicciabatta - video
- What kind of flour?
Barkaloungeron Forum topicexcess flour - two other classics?
Windischgirlon Forum topicOld Bread Books - Clayton's book
Windischgirlon Forum topicOld Bread Books
- Have you included 'The Joy of Cooking'?ejmon Forum topicOld Bread Books
- I already use Reinhart'sAnonymouson Forum topicSoaking seeds
- Rats. I went to look at theejmon Forum topicAre people really proud of their yeasts?
- I love the aroma of our wildejmon Forum topicAre people really proud of their yeasts?
- Thanks!abracapocuson Forum topichowdy from atlanta
- Thank you. They WERE good.ejmon Blog posthamburger buns topped with sesame seeds
- I just recently made Susan'sejmon Forum topicSusan's Soft Hamburger Rolls
- I mean durumantonison Forum topicHow to get back the sourness your starter lost.
- I'm not a biochemist but
Mini Ovenon Forum topicexcess flour
- Windi, You got me to thinkingholds99on Forum topicOld Bread Books
- That's very strange! AnyJanedoon Blog postMore baguettes - best crumb yet (for me).
- Same thingLarry Clarkon Blog postMore baguettes - best crumb yet (for me).
- Seeds
Mini Ovenon Forum topicSoaking seeds
- IMHO re: BOB
Windischgirlon Forum topicOld Bread Books
- Gaping Holes
Mini Ovenon Forum topicGaping Hole on the Bread Ceiling
- Yep, seems to be a common problemholds99on Forum topicOld Bread Books
- OkayRosalieon Forum topicOld Bread Books
- Yes, I know, but I don'tSandaidhon Forum topicChampagne custard cake