Recent Forum and Blog Comments
- I remember Roman Meal
Mini Ovenon Forum topicWhat did you grow up eating? - Controlling pHL_Mon Forum topic100% sourdough bread from The Taste of Bread by R. Calvel
- Mother Starter QuestionsKipperCaton Basic pageQ & A with Peter Reinhart
- OK. Thanks Ramona.KipperCaton Forum topicHow to retard using my fridge?
- Try the home brew storerideoldon Forum topicPH tester
- I, at least, am very interested
leemidon Forum topicWhat did you grow up eating? - 40's,50'sOldcampcookon Forum topicWhat did you grow up eating?
- understand not babysitting...bwraithon Forum topicA slight miscalculation, using a new starter
- 60's and 70'searthygirlon Forum topicWhat did you grow up eating?
- Thanks for the coaching.grrranimalon Forum topicA slight miscalculation, using a new starter
- Floyd, I am making anotherSDbakeron Basic page10 Minute Banana Bread
- Thanks, breadnerdsusanfnpon Blog postEarth oven construction, part 2
- Donedolfson Blog postRustic Flax Seed-Currant Bread
- SF Bay Area Meetsusanfnpon Blog postRustic Flax Seed-Currant Bread
- well donemkelly27on Blog postEarth oven construction, part 2
- cool!marianaon Forum topic100% sourdough bread from The Taste of Bread by R. Calvel
- tricky loaf for first try...bwraithon Forum topicA slight miscalculation, using a new starter
- Could you tell me....CountryBoyon Basic pageQ & A with Peter Reinhart
- Teflon flour
Mini Ovenon Forum topicBanneton Prep
- I don't know if this would be helpful
Mini Ovenon Forum topicbread in ancient Athens?
- Rye, caserole, mini oven, pictures
Mini Ovenon Blog postMini's Oven in China
- 'twas a very good night...L_Mon Forum topic100% sourdough bread from The Taste of Bread by R. Calvel
- Just a humble thanks, and a questiongrrranimalon Basic pageQ & A with Peter Reinhart
- You and I should meet and...dolfson Blog postRustic Flax Seed-Currant Bread
- Starter a success, but not the first loafgrrranimalon Forum topicA slight miscalculation, using a new starter
- KippercatRamonaon Forum topicHow to retard using my fridge?
- Artisan can still be whole graindolfson Forum topicwelcome from buckeye-land
- Here's what I do/diddolfson Forum topicBanneton Prep
- Personally, I'm attached to
Floydmon Basic pageMultigrain Struan - It is big. Takes close to
Floydmon Blog postBig baking day
- So which one did you like better?Paddyscakeon Basic pageMultigrain Struan
- That loaf is HUGE...Paddyscakeon Blog postBig baking day
- alas!Anonymouson Forum topicbread in ancient Athens?
- Welcome back
zolablueon Blog postInitial Entry - turning a bit green (w/ envy)Anonymouson Blog postEarth Oven - Early fall baking
- It looks good - and prettyKipperCaton Forum topicGarlic Tea Ring
- bread percentagesbuckeyebakeron Basic pageQ & A with Peter Reinhart
- What is the purpose ofKipperCaton Forum topicHow to retard using my fridge?
- I'm (finally) back!firepiton Blog postInitial Entry
- Overdue Updatefirepiton Blog postThe Not-So-Sour Sourdough Experiment
- Night time mealL_Mon Forum topic100% sourdough bread from The Taste of Bread by R. Calvel
- Annie, my floor is like thatKipperCaton Blog postYou know you're a baker when
- Re: overnight proofing and temperaturesphealeyon Forum topicHow to retard using my fridge?
- Thanks!aladenzoon Forum topicHow to retard using my fridge?
- =)aladenzoon Forum topicGarlic Tea Ring
- I only wish I had that problem!KipperCaton Forum topicA slight miscalculation, using a new starter
- French Bread - tough and chewy?colinwhippleon Forum topicWhat did you grow up eating?
- childhood foodbreadnerdon Forum topicWhat did you grow up eating?
- The Smell of Breadcolinwhippleon Forum topicWhat did you grow up eating?
- What did I grow up eating?
Susanon Forum topicWhat did you grow up eating?