Recent Forum and Blog Comments
- 10 second rule appliesehanneron Forum topicInteresting disaster aversion
- thanks Mini
jonkertbon Forum topiclurker learning and looking for critique of new loaves - Spelt is not gluten free
Mini Ovenon Forum topiclurker learning and looking for critique of new loaves - Just A Thoughtholds99on Forum topicReinhart's Master Formula
- Silesian Light Rye photos
dmsnyderon Blog postLeader's Silesian Light Rye - Re: Thank Goodnessholds99on Forum topicInteresting disaster aversion
- Omigosh. You must have hadKipperCaton Forum topicInteresting disaster aversion
- I like the look of the melon
JMonkeyon Blog postRecent baking - Cracked Rye missingehanneron Forum topicEric's awsome adventure
- I have made sprouted grainpumpkinpapaon Forum topicReinhart's Master Formula
- Yes treacle and golden syrupwoefulbakeron Forum topicGingerbread
- Part treacle, part golden syrup?PaddyLon Forum topicGingerbread
- Yummy!Rosalieon Forum topicEric's awsome adventure
- hobby v. jobJavaGuyon Forum topicI think maybe I'm studying the wrong thing
- could use some sugestions- pleasevistawindson Forum topicGingerbread
- Alisonvistawindson Basic pagePita Bread
- Thanks, GuruRosalieon Forum topicStarter: everything but volume
- hobby vs. jobmkelly27on Forum topicI think maybe I'm studying the wrong thing
- healthy starter...bwraithon Forum topicStarter: everything but volume
- Hey H, funny you shouldjunehawkon Forum topicI think maybe I'm studying the wrong thing
- Starter appears healthy. Thankswoefulbakeron Forum topicStarter: everything but volume
- revival routine...bwraithon Forum topicStarter: everything but volume
- Thank you for thesocurlyon Forum topicDate filled Bear claws
- flour soaker...bwraithon Forum topicImproving My Sourdough Technique
- maybe our starters or flours aren't the same...bwraithon Forum topicImproving My Sourdough Technique
- My resolve, after reading this thread:Rosalieon Forum topicStarter: everything but volume
- Delayed Fermentation a la BBAwoefulbakeron Forum topicDelayed Fermentation - how has it worked for you?
- Is the yeast ok?L_Mon Blog posthhhmmm
- Added to the list...
zolablueon Forum topicEric's awsome adventure - Thanksbakerbon Forum topicB’s Five Layer Hidden Focaccia
- Flour soaker?woefulbakeron Forum topicImproving My Sourdough Technique
- FriendsL_Mon Forum topicthe color purple
- More on Shipton Mill Flour
zolablueon Blog postPierre Nury’s Rustic Light Rye - Leader
- reviewAnnieTon Forum topicArtisan Baking in 5 Minutes
- Flour
zolablueon Blog postPierre Nury’s Rustic Light Rye - Leader
- special shorteningnbicomputerson Blog postReverse Puff Pastry Recipe
- Good points...
zolablueon Blog postPierre Nury’s Rustic Light Rye - Leader
- Re: your suggestionscarthurjohnon Blog postPierre Nury’s Rustic Light Rye - Leader
- I couldn't wait - it's refrigeratedRosalieon Forum topicImproving My Sourdough Technique
- wast of timenbicomputerson Forum topicActive dry yeast amounts for one 12-inch pizza
- Am trying Bill's sourdough approach but having a problemRosalieon Forum topicImproving My Sourdough Technique
- A much more successful second attemptAbbyLon Forum topiclurker learning and looking for critique of new loaves
- Hovis tinsqahtanon Forum topicqahtan..Hovis pans for sale. Also BOB'S RED MILL BAKING book.
- Saltillos & quarriesAnonymouson Forum topicPaving stone in oven?
- Carthurjohn: some possible suggestionsfleur-de-lizon Blog postPierre Nury’s Rustic Light Rye - Leader
- Yes, the review is here.
Floydmon Forum topicArtisan Baking in 5 Minutes - I'll see If I can help...
Mini Ovenon Forum topicB’s Five Layer Hidden Focaccia
- I general I agree with you -suaveon Forum topicPaving stone in oven?
- one way to convertbwraithon Forum topicNancy Silverton's Breads from La Brea Bakery
- I was in Home Depot thesuaveon Forum topicPaving stone in oven?