Recent Forum and Blog Comments

I see you like high hydration doughs.

Mini Oven
Wednesday, December 7, 2011 - 06:54
on Forum topic
Mixed results from 3 attempts (beginner)
If
proth5
Wednesday, December 7, 2011 - 06:29
on Forum topic
Experiments with Autolyse
Thanks
proth5
Wednesday, December 7, 2011 - 06:00
on Forum topic
Experiments with Autolyse
It's an old recipe, my first house when I was 10.

Mini Oven
Wednesday, December 7, 2011 - 05:41
on Forum topic
Structural Gingerbread for Gingerbread House
Yellow crumb

MarieH
Wednesday, December 7, 2011 - 05:29
on Blog post
My first baguettes
That was what got me
Anonymous
Wednesday, December 7, 2011 - 04:26
on Forum topic
The Tartine Country Bread from Singapore!
3 stage process

ananda
Wednesday, December 7, 2011 - 04:17
on Blog post
Light Pain au Levain; “Rossisky”using the Auerman Three Stage Process.
UK puddings

pjaj
Wednesday, December 7, 2011 - 03:54
on Forum topic
Lyle's Golden Syrup
What you missed

ananda
Wednesday, December 7, 2011 - 03:33
on Blog post
Light Pain au Levain; “Rossisky”using the Auerman Three Stage Process.
Not bad, just drawn that way

gary.turner
Wednesday, December 7, 2011 - 02:12
on Forum topic
Where to find long narrow (2" square) bread or pullman pans?
Go to a local roofer and have some pans made.

Mini Oven
Wednesday, December 7, 2011 - 01:52
on Forum topic
Where to find long narrow (2" square) bread or pullman pans?
oven may be too hot

Mini Oven
Wednesday, December 7, 2011 - 01:47
on Forum topic
Over-browning on top and bottom
effects on bread

nicodvb
Wednesday, December 7, 2011 - 01:44
on Forum topic
Soy Flour - Shelf life?
I think the experiment shows the effects of salt

Mini Oven
Wednesday, December 7, 2011 - 01:30
on Forum topic
Experiments with Autolyse
Oooh. Dark crust alright. I

PiPs
Wednesday, December 7, 2011 - 01:04
on Blog post
Light Pain au Levain; “Rossisky”using the Auerman Three Stage Process.
Wow! Rye sour, levain, and

Mebake
Wednesday, December 7, 2011 - 00:32
on Blog post
Cranberry Ginger Bread - a work in progress
Thanks, Andy
I used store

Mebake
Wednesday, December 7, 2011 - 00:22
on Blog post
Challah, At long last!
This is some serious

Mebake
Wednesday, December 7, 2011 - 00:03
on Blog post
Light Pain au Levain; “Rossisky”using the Auerman Three Stage Process.
Using up

ananda
Wednesday, December 7, 2011 - 00:01
on Blog post
43% wholemeal 43% white 14% ryemeal sourdough with fetta and walnut
Good first try

ananda
Tuesday, December 6, 2011 - 23:59
on Blog post
Challah, At long last!
Wow.. you look so busy! until

Mebake
Tuesday, December 6, 2011 - 23:32
on Blog post
43% wholemeal 43% white 14% ryemeal sourdough with fetta and walnut
i've been wanting to try this
rolls
Tuesday, December 6, 2011 - 22:33
on Forum topic
hunting for the best ensaimada con cabello de angel; first result!
There are some options

OldWoodenSpoon
Tuesday, December 6, 2011 - 22:23
on Forum topic
My first attempt at making sourdough
i always have this dilemma
rolls
Tuesday, December 6, 2011 - 22:08
on Forum topic
My first attempt at making sourdough
Toranky, The best way to tell
alabubba
Tuesday, December 6, 2011 - 22:07
on Blog post
First Two Loaves
First two loaves and oven temp.
rayel
Tuesday, December 6, 2011 - 21:45
on Blog post
First Two Loaves
pre-sifted is a nice marketing come-on, but...
Chuck
Tuesday, December 6, 2011 - 21:11
on Blog post
First Two Loaves
Forced indoors

ananda
Tuesday, December 6, 2011 - 20:53
on Blog post
Light Pain au Levain; “Rossisky”using the Auerman Three Stage Process.
dark crust may be from sweetener
Chuck
Tuesday, December 6, 2011 - 20:45
on Forum topic
Over-browning on top and bottom
lovely!
breadsong
Tuesday, December 6, 2011 - 20:45
on Blog post
My *attempt* at Levine's Divine Speculaas Rolls
Thanks everyone for your

yozzause
Tuesday, December 6, 2011 - 20:41
on Blog post
HAZEL AND WALNUT SOUR DOUGH
wonderfully gelatinised crumb!
breadsong
Tuesday, December 6, 2011 - 20:39
on Blog post
Light Pain au Levain; “Rossisky”using the Auerman Three Stage Process.
Thanks!

Davidkatz
Tuesday, December 6, 2011 - 20:31
on Forum topic
Sourdough: Looking for a great novice recipe
must have been a real treat
breadsong
Tuesday, December 6, 2011 - 20:23
on Blog post
HAZEL AND WALNUT SOUR DOUGH
Thanks, Franko! :^)
breadsong
Tuesday, December 6, 2011 - 20:18
on Blog post
Cranberry Ginger Bread - a work in progress
I found some here
breadsong
Tuesday, December 6, 2011 - 20:00
on Forum topic
Purple Wheat Flour
I'm with the others here
FoodHacker
Tuesday, December 6, 2011 - 18:59
on Forum topic
Seed Culture
Question on feeding...
Mylissa20
Tuesday, December 6, 2011 - 18:42
on Forum topic
Am I creating a low hydration starter or underfeeding?
Thought the same
linder
Tuesday, December 6, 2011 - 18:00
on Blog post
The Inside the Jewish Bakery Challenge -- Semester One (December, 2011 - March 2012)
This is really quite the head-scratcher.
Anonymous
Tuesday, December 6, 2011 - 17:45
on Forum topic
Experiments with Autolyse
Devine Speculaas!

SylviaH
Tuesday, December 6, 2011 - 17:35
on Blog post
My *attempt* at Levine's Divine Speculaas Rolls
On Posting Pictures

OldWoodenSpoon
Tuesday, December 6, 2011 - 17:19
on Forum topic
My first attempt at making sourdough
Sponge?
linder
Tuesday, December 6, 2011 - 17:17
on Forum topic
Experiments with Autolyse
Another view
jcking
Tuesday, December 6, 2011 - 17:10
on Forum topic
Experiments with Autolyse
Congratulations!

OldWoodenSpoon
Tuesday, December 6, 2011 - 16:58
on Forum topic
My first attempt at making sourdough
yep

loydb
Tuesday, December 6, 2011 - 16:34
on Blog post
The Inside the Jewish Bakery Challenge -- Semester One (December, 2011 - March 2012)
Something that's not clear to
Bread Breaddington
Tuesday, December 6, 2011 - 16:34
on Forum topic
Experiments with Autolyse
Wading in
proth5
Tuesday, December 6, 2011 - 16:33
on Forum topic
Experiments with Autolyse
High Humidity?
vink
Tuesday, December 6, 2011 - 16:20
on Forum topic
The Tartine Country Bread from Singapore!
it could work i think, i did
mawil1013
Tuesday, December 6, 2011 - 15:58
on Forum topic
Create a healthier bread for me.