Recent Forum and Blog Comments
- Grate nutmeg as needed
Mini Ovenon Forum topicStollen 101 - Oh, Mike!
Susanon Forum topicanother starter problem. Mine only likes pineapple water. - Whole wheat seventiesbrowndogon Blog postPower Bread
- looks goodRamonaon Blog postPower Bread
- proofingRamonaon Blog postWhole Grain Bread from The Bread Baker's Assistant
- strap pansWoodson Forum topicVollkornbrot
- Slowest bread in the worldL_Mon Forum topic100% sourdough bread from The Taste of Bread by R. Calvel
- Ok, I got my rum and my broomstick...CountryBoyon Forum topicStollen 101
- Food based lyeJERSKon Forum topicFood Based Lye vs. Baking Soda for making authentic German Pretzels?
- This might sound a little strange, or just plain stupidmikeofaustinon Forum topicanother starter problem. Mine only likes pineapple water.
- Sorry, flubbed up!
Susanon Blog postSusan's sourdough
- Nothing much is better, AnnieT,
Susanon Blog postSusan's sourdough
- L_M
Susanon Blog postMy Favorite Basic Sourdough Loaf
- wow...aladenzoon Forum topicProblem with my mixers...
- Susan's sourdoughAnnieTon Blog postSusan's sourdough
- Last year in Tuscany
Susanon Forum topicBread in Italy
- I just use my 20 qtstaff of lifeon Forum topicProblem with my mixers...
- rise times too quick? ... or too much starter?
expatCanuckon Forum topicJMonkey - rise time thoughts - Using a blender to grind wheatLLM777on Forum topicDiscussion on grain milling
- another resource for flour grading
subfuscpersonaon Forum topicEuropean flour types... German 550, French T-55, Italian 00 flours? - Man Thanks! I printed thatguerrillafoodon Forum topicEuropean flour types... German 550, French T-55, Italian 00 flours?
- Low in saltL_Mon Forum topicBread in Italy
- i have the same experience...aladenzoon Forum topicProblem with my mixers...
- Some more flour infodolfson Forum topicEuropean flour types... German 550, French T-55, Italian 00 flours?
- Wow, I printed that out andguerrillafoodon Forum topicEuropean flour types... German 550, French T-55, Italian 00 flours?
- The most detail I've everKipperCaton Forum topicDiscussion on grain milling
- I'm So Glad, AnnieT
Susanon Blog postSusan's sourdough
- KA Mixercolinwhippleon Forum topicProblem with my mixers...
- dough development in KA mixerscott lynchon Forum topicProblem with my mixers...
- Thread-jacking means taking
Floydmon Blog postnew password vs. current password - Italian Breadsstaff of lifeon Forum topicBread in Italy
- Sorry--I'm responding now!staff of lifeon Forum topicProblem with my mixers...
- Here's an idea, Charlotte.browndogon Blog postnew password vs. current password
- iinteresting but did you mean interested?fertileprayerson Blog postnew password vs. current password
- This is a site for and by
Floydmon Blog postnew password vs. current password
- Here's onealconnellon Forum topicFood Based Lye vs. Baking Soda for making authentic German Pretzels?
- Good Sunday Morning!
Susanon Forum topicDiscussion on grain milling
- Thanks for the tip on lye. Iguerrillafoodon Forum topicFood Based Lye vs. Baking Soda for making authentic German Pretzels?
- Click "My account".
Floydmon Blog postHow do I change my password?
- Back to tinkeringL_Mon Forum topic100% sourdough bread from The Taste of Bread by R. Calvel
- Share the fun?Anonymouson Forum topicPullman loaf pan
- lye for pretzelsalconnellon Forum topicFood Based Lye vs. Baking Soda for making authentic German Pretzels?
- =)aladenzoon Forum topicProblem with my mixers...
- Pugliese
tonyon Blog postDurham wheat for making bread - Breadtime by Susan Jane CheneyRosalieon Forum topicFavorite Whole Grain Bread Books
- Stollen - Dusting Techniquesusanfnpon Forum topicStollen 101
- Harry's Dresden Stollen Recipe with Conversions..CountryBoyon Forum topicStollen 101
- Harry.....thanks.CountryBoyon Forum topicStollen 101
- LOL! Best belly laugh I'veKipperCaton Forum topicPullman loaf pan
- dough VS wedding ring
subfuscpersonaon Forum topicPullman loaf pan