Recent Forum and Blog Comments
- Interesting.I did find that
happycaton Blog postStore-bought Nurnberger & Latvian rye breads. - "something about working with my hands,
alfansoon Forum topicHello - Well said and good advice.
GaryBishopon Forum topicHello - I used home baking as my own
happycaton Forum topicHello
- Thanks for sharing!Anonymouson Forum topicFood Insider - Panettone
- The crumb photos sent to me
Benitoon Blog post100% Stoneground Whole Wheat Sesame Crusted Hokkaido Sourdough Milk Bread - Welcome!
GaryBishopon Forum topicHello
- A search and a translate
happycaton Forum topicFlour in Basel, Switzerland
- Ilya thanks for those tips.I
happycaton Blog postRye Baker Fails: Franconia and Auvergne
- Wow - lovely work
cfraenkelon Blog postPanettone a tre impasti - the perfect panettone? - Let's see... malt extract
Mini Ovenon Forum topicFlour in Basel, Switzerland - Ireth, what about the flour?
DanAyoon Forum topicNew Baker Troubleshooting New Recipe - Have you read down in the comments?
Debra Winkon Blog postCompare 3 Starters, 1 w/sugar - Very interesting, didn't know
Ilya Flyameron Blog postStore-bought Nurnberger & Latvian rye breads. - My pleasure as well Debra, I
Benitoon Blog postCompare 3 Starters, 1 w/sugar
- You can get very tall
Ilya Flyameron Blog postRye Baker Fails: Franconia and Auvergne
- I remember, Michael
Abeon Forum topicHome-made DURUM pasta. - That’s a great idea Ju Ju, if
Benitoon Blog postDuchess Bake Shop’s Cardamom Orange Sablés Bretons
- No wonder I don’t like
Benitoon Blog postStore-bought Nurnberger & Latvian rye breads.
- Rivet
mwilsonon Forum topicHome-made DURUM pasta. - I don't think they were cold
Ilya Flyameron Forum topicMaking Riga Bread in Russia
- The mixer was most likelysuaveon Forum topicMaking Riga Bread in Russia
- Emily said that backwards
Debra Winkon Blog postCompare 3 Starters, 1 w/sugar
- Off-topic note on caraway
mwilsonon Blog postStore-bought Nurnberger & Latvian rye breads.
- My pleasure, Benny
Debra Winkon Blog postCompare 3 Starters, 1 w/sugar
- I thought that cold room with
albacoreon Forum topicMaking Riga Bread in Russia - I think I've tried some ryesuaveon Blog postStore-bought Nurnberger & Latvian rye breads.
- You've just reminded me
Abeon Forum topicHome-made DURUM pasta.
- Sure but they can't be soft
mwilsonon Forum topicHome-made DURUM pasta.
- Semolina
Abeon Forum topicHome-made DURUM pasta.
- Correct you are Dave
mwilsonon Forum topicHome-made DURUM pasta.
- Sounds goodJu-Ju-Beadson Blog postDuchess Bake Shop’s Cardamom Orange Sablés Bretons
- American hard/soft, not Italian hard/soft:
idaveindyon Forum topicHome-made DURUM pasta. - Soft wheat semolina
albacoreon Forum topicHome-made DURUM pasta.
- Interesting, the name of the
Ilya Flyameron Blog postStore-bought Nurnberger & Latvian rye breads.
- Thanks for sharing these.
happycaton Blog postStore-bought Nurnberger & Latvian rye breads.
- Oil interferes with gluten
happycaton Forum topicNew Baker Troubleshooting New Recipe
- Step One of the Recipe
Abeon Forum topicNew Baker Troubleshooting New Recipe
- Wow just got to the shaping
Ilya Flyameron Forum topicMaking Riga Bread in Russia
- Very interesting, thank you.
Ilya Flyameron Forum topicMaking Riga Bread in Russia
- Was well worth the wait Lol
Abeon Forum topicMaking Riga Bread in Russia
- Thanks Rich; Riga is on the
albacoreon Blog postA couple of rye mashes
- That's one skill of a Pro
albacoreon Forum topicMaking Riga Bread in Russia
- From what I understand
Abeon Blog postCiabatta - how many things can I change at once,
- What flour did you use? At
Ilya Flyameron Forum topicNew Baker Troubleshooting New Recipe
- I also had a flattish loaf
alcophileon Forum topicOver Kneading - Well spotted Abe ;)
albacoreon Forum topicMaking Riga Bread in Russia
- I look forward
Abeon Forum topicMaking Riga Bread in Russia
- Thank you!Ireth.nenharmaon Forum topicNew Baker Troubleshooting New Recipe
- Moldy
mredwoodon Forum topicAny hope for these moldy...or mildewy...bannetons?