tag:blogger.com,1999:blog-4213291755178460182.post2798826257424521144..comments2023-05-16T09:23:53.478-04:00Comments on Guff's Stuff: Whole Wheat Bread (19 of 42)Guffhttp://www.blogger.com/profile/11968084521787529956noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4213291755178460182.post-19850225777867132972010-10-22T00:04:06.718-04:002010-10-22T00:04:06.718-04:00Wow you've been busy!!! As always everything l...Wow you've been busy!!! As always everything looks fantastic. The barley malt syrup doesn't add a huge flavor difference....just a slight sweetness that I happen to enjoy (maybe cuz I have a major sweet tooth). I'm going to have to try your method for the baguette. Mine spread so much that I don't think it could be considered a baguette anymore!Anonymoushttps://www.blogger.com/profile/14096285007152818183noreply@blogger.comtag:blogger.com,1999:blog-4213291755178460182.post-33361072585060362792010-10-17T18:38:28.818-04:002010-10-17T18:38:28.818-04:00Wow, what a creativity spurt!
Everything looks gr...Wow, what a creativity spurt!<br /><br />Everything looks great. I'll have to try the pizza again, with parchment paper on TOP!!<br /><br />I had shredded some zucchini from the farmers market last year and froze it. When I defrosted it, the water had separated. I thought the less wet zucchini would be a problem, but it wasn't. Maybe freezing is something you might want to try?Judy's Bakery & Test Kitchenhttps://www.blogger.com/profile/17773706323437300673noreply@blogger.comtag:blogger.com,1999:blog-4213291755178460182.post-43295483025353053312010-10-17T08:53:30.253-04:002010-10-17T08:53:30.253-04:00Everything looks great! I'm going to try the ...Everything looks great! I'm going to try the donuts like this--we have the pan.Claricehttps://www.blogger.com/profile/14521035513010894074noreply@blogger.comtag:blogger.com,1999:blog-4213291755178460182.post-2310396444269133412010-10-15T19:33:48.984-04:002010-10-15T19:33:48.984-04:00That's a great idea to use parchment paper on ...That's a great idea to use parchment paper on top of the pizza on the grill. I'll have to try that next time. I love making pizza on the grill.<br /><br />I liked the bread sticks. Haven't made the garlic bread yet. I'm looking forward to it. <br /><br />Love your humor. :)Cathy (Bread Experience)https://www.blogger.com/profile/15302005516293423749noreply@blogger.comtag:blogger.com,1999:blog-4213291755178460182.post-26190574858620012842010-10-15T18:42:18.091-04:002010-10-15T18:42:18.091-04:00So glad you liked the Baked Doughnuts!
Great ide...So glad you liked the Baked Doughnuts! <br /><br />Great idea to squeeze out the extra moisture in your potato ricer. I would have never thought of doing that! And I wondered if the tube garlic peeler would work or not. But now I think I will get one! <br /><br />Your method for putting the dough on the grill is a great idea and I'm going to try it out next time. And the pizza looks delicious! And I wanted to let you know that I added some of the Tomato Jam to my meatloaf last week. The Tomato Jam really made an impact on the taste and my husband noticed with his first bite! <br /><br />I, too, love the breadsticks and crackers made from the HBinFive WW doughs. <br /><br />LOL...love the attorney humor!!Michellehttp://bigblackdogs.net/noreply@blogger.com