Recent Forum and Blog Comments
- Help for a fellow beginner...CountryBoyon Forum topicHelp for a beginner
- The last waffle I make always looks like that
JMonkeyon Blog postBurnt Waffles - Agreed, Rosalie
Susanon Blog postSusan's sourdough - Jewish rye crustElaineWon Forum topicGreenstein's Sour Rye Bread Note: There is an updated version.
- Must be a bad day for waffles
Susanon Blog postBurnt Waffles
- Jewish rye crust
dmsnyderon Forum topicGreenstein's Sour Rye Bread Note: There is an updated version. - Baking and cursingRosalieon Forum topicAre Scales necessary for others ....... like SourdoLady?
- Real Jewish RyeElaineWon Forum topicGreenstein's Sour Rye Bread Note: There is an updated version.
- Pyrex is glassRosalieon Blog postSusan's sourdough
- Thanks, David
Susanon Forum topicGreenstein's Sour Rye Bread Note: There is an updated version.
- The photo looks great!
Susanon Forum topica nice LIGHT sourdough recipe??
- ... active starter ...
expatCanuckon Forum topica nice LIGHT sourdough recipe?? - Which rye?
dmsnyderon Forum topicGreenstein's Sour Rye Bread Note: There is an updated version.
- thanks for thatandrew_lon Forum topicRomertoph Clay Baker Question
- It ain't easy.... if it were easy everyone would do itMike Averyon Forum topicHelp for a beginner
- Sourdough Rye
Susanon Forum topicGreenstein's Sour Rye Bread Note: There is an updated version.
- Oh, yeah. I did forget <blush>
dmsnyderon Forum topica nice LIGHT sourdough recipe??
- Greenstein's Sour Rye crumb photos
dmsnyderon Forum topicGreenstein's Sour Rye Bread Note: There is an updated version.
- See, it's not that big a deal!Mike Averyon Forum topicNewbie needs help - Why did dough remain moist and sticky?
- So many variables, so little time!Mike Averyon Forum topicNewbie needs help - Why did dough remain moist and sticky?
- It's funny you should mention thatMike Averyon Forum topicNewbie needs help - Why did dough remain moist and sticky?
- Don't forget ACTIVE starter...
Susanon Forum topica nice LIGHT sourdough recipe??
- Lighter sourdough
dmsnyderon Forum topica nice LIGHT sourdough recipe??
- Thanks, Floyd
Susanon Forum topicdesem bread
- The last time I took breadKipperCaton Forum topicNew Bread Knife
- I got better results fromqahtanon Forum topicRomertoph Clay Baker Question
- Help for a beginnerJERSKon Forum topicHelp for a beginner
- Kudos, JMonkey
Susanon Blog postFinally -- a 100% whole grain hearth bread I'm proud of
- Hearth BreadDave Won Blog postFinally -- a 100% whole grain hearth bread I'm proud of
- Thanks for the great helpivribon Forum topicHelp for a beginner
- Recipe vs recipeL_Mon Forum topicquestion about baking in a pot, and steam
- Thank you for all the help!fredkon Forum topicNewbie needs help - Why did dough remain moist and sticky?
- To Slash or Not to Slash
subfuscpersonaon Forum topicShould I steam a cold start sandwich loaf? - Pretzel bread picture
Mini Ovenon Blog postAll work (and a few pretzels) - It was really good. ThereAnonymouson Blog postGolden Quinoa Struan
- I always try to wait untilAnonymouson Forum topicWaiting to cut it
- Just to stick my .02 worthAnonymouson Forum topicNew from the South
- Camino and images
Floydmon Forum topicdesem bread - You can use a conventional ovendolfson Blog postFirst Epi and baguette
- The Epis are beautiful..Paddyscakeon Blog postFirst Epi and baguette
- What are some of thetubaguy63on Forum topicPastries from La Brea Book
- Floyd, a Camino question, if you have time
Susanon Forum topicdesem bread
- Dolf, your breads are beautiful
Susanon Blog postFirst Epi and baguette
- SOL, try the Magic Bowl, just once
Susanon Blog postFirst Epi and baguette
- Thanks, L_M
Susanon Forum topicquestion about baking in a pot, and steam
- Steam and dreamsdolfson Blog postFirst Epi and baguette
- A little chucklestaff of lifeon Forum topicmajor wheat growing regions in the US - reference maps
- Other KA low gluten floursKipperCaton Forum topicmajor wheat growing regions in the US - reference maps
- No worries, Annie
Susanon Forum topicquestion about baking in a pot, and steam
- Well I never worry about steam anyway (smile)staff of lifeon Blog postFirst Epi and baguette