Recent Forum and Blog Comments

Thanks, all. This is really
Nim
Friday, December 2, 2011 - 18:32
on Forum topic
want to see a Wolfgang mill
Crust & Crumb
Anonymous
Friday, December 2, 2011 - 18:22
on Forum topic
My reaction to a ciabatta...
Word of mouth

SylviaH
Friday, December 2, 2011 - 18:18
on Blog post
Gilchesters’ Miche/Boules. Double-leavened Dough, made as a Sandwich Loaf and a Boule.
These are all impressive

Janetcook
Friday, December 2, 2011 - 17:40
on Blog post
Gilchesters’ Miche/Boules. Double-leavened Dough, made as a Sandwich Loaf and a Boule.
That good, huh?
rayel
Friday, December 2, 2011 - 17:36
on Forum topic
My reaction to a ciabatta...
Hi Varda,
I have the same pan

Janetcook
Friday, December 2, 2011 - 17:33
on Blog post
Syd's White Sandwich Bread
Busy times and beautiful loaves

OldWoodenSpoon
Friday, December 2, 2011 - 17:20
on Blog post
Gilchesters’ Miche/Boules. Double-leavened Dough, made as a Sandwich Loaf and a Boule.
'Tis true, the site owner tells me

AnnaInNC
Friday, December 2, 2011 - 16:17
on Forum topic
Needed: Recipe for German Pfeffernusse Cookies
Bourbon? Did I read bourbon?
LindyD
Friday, December 2, 2011 - 15:40
on Blog post
Gilding the lily
huge thanks!
Sheps
Friday, December 2, 2011 - 15:02
on Forum topic
Everything is too crusty!
Very happy baking

varda
Friday, December 2, 2011 - 14:39
on Blog post
Gilchesters’ Miche/Boules. Double-leavened Dough, made as a Sandwich Loaf and a Boule.
Mini, FoodFaciest. Thanks for
alabubba
Friday, December 2, 2011 - 14:32
on Forum topic
Structural Gingerbread for Gingerbread House
It's Nice to Share

flournwater
Friday, December 2, 2011 - 14:25
on Blog post
The Inside the Jewish Bakery Challenge -- Semester One (December, 2011 - March 2012)
I just got the neatest pan for
EvaB
Friday, December 2, 2011 - 14:16
on Forum topic
Structural Gingerbread for Gingerbread House
Source for Info.

flournwater
Friday, December 2, 2011 - 14:10
on Forum topic
20 qt. mixer (?)
You may have to wait for a while,
EvaB
Friday, December 2, 2011 - 14:07
on Blog post
Snow Dough /Snow Bread
I think a whole lot of the problem
EvaB
Friday, December 2, 2011 - 14:04
on Blog post
A Bottle of Butter
Thank you Andy!

OldWoodenSpoon
Friday, December 2, 2011 - 13:44
on Blog post
ITJB Vienna Bread - The final chapter
King Arthur pans

varda
Friday, December 2, 2011 - 13:43
on Blog post
Syd's White Sandwich Bread
Makes sense

varda
Friday, December 2, 2011 - 13:30
on Blog post
Syd's White Sandwich Bread
Thank you OWS ! Very good
craigb
Friday, December 2, 2011 - 13:19
on Forum topic
20 qt. mixer (?)
Flavorful

SylviaH
Friday, December 2, 2011 - 13:06
on Blog post
Syd's White Sandwich Bread
FREE 100% rye flour for bakers in NYC (or close by)

subfuscpersona
Friday, December 2, 2011 - 13:03
on Forum topic
Finding Rye Flour in NYC
agreed

ananda
Friday, December 2, 2011 - 12:55
on Blog post
ITJB Vienna Bread - The final chapter
It's in the pre-ferment

ananda
Friday, December 2, 2011 - 12:52
on Blog post
Syd's White Sandwich Bread
Voltage is probably what he
gerhard
Friday, December 2, 2011 - 12:51
on Forum topic
20 qt. mixer (?)
Love the Komo Mill
linder
Friday, December 2, 2011 - 12:50
on Forum topic
want to see a Wolfgang mill
Cheese Bread
MickiColl
Friday, December 2, 2011 - 12:32
on Blog post
Larry's Christmas Cheese Bread - for my husband
re shelf life of soy flour

subfuscpersona
Friday, December 2, 2011 - 12:30
on Forum topic
Soy Flour - Shelf life?
Glag it worked for you, too.
RonRay
Friday, December 2, 2011 - 12:18
on Blog post
How I make and maintain raisin yeast water
biga hydration 118 gms doubled version

SylviaH
Friday, December 2, 2011 - 12:00
on Blog post
Pugliese and new Brod & Taylor home proofer
Thank you, Ron!
teketeke
Friday, December 2, 2011 - 11:53
on Blog post
How I make and maintain raisin yeast water
Bake 12/1/11
jcking
Friday, December 2, 2011 - 11:46
on Forum topic
Collecting Data to Determine Baked Loaf by Weight
Hi Nim,
I am using the larger

PiPs
Friday, December 2, 2011 - 11:21
on Forum topic
want to see a Wolfgang mill
Jack is delicious!
clazar123
Friday, December 2, 2011 - 11:18
on Forum topic
ANyone had a Sourdough Jack starter in constant use since the 60's?
Not sure what you mean by power.
Anonymous
Friday, December 2, 2011 - 11:17
on Forum topic
20 qt. mixer (?)
I assume you have already

OldWoodenSpoon
Friday, December 2, 2011 - 11:17
on Forum topic
20 qt. mixer (?)
Paul,
Your rolls sound

Janetcook
Friday, December 2, 2011 - 11:01
on Blog post
Gilding the lily
High Hydration Pizza Dough
DocB
Friday, December 2, 2011 - 10:35
on Forum topic
high hydration pizza recipe in Peter Reinhart's Artisan Breads Every Day
Question re. pugliese formula

joyfulbaker
Friday, December 2, 2011 - 10:20
on Blog post
Pugliese and new Brod & Taylor home proofer
It sure sounds good Paul. We

OldWoodenSpoon
Friday, December 2, 2011 - 10:13
on Blog post
Gilding the lily
'Nuf said!

OldWoodenSpoon
Friday, December 2, 2011 - 10:06
on Blog post
ITJB Vienna Bread - The final chapter
Thank you Faith

OldWoodenSpoon
Friday, December 2, 2011 - 10:06
on Blog post
ITJB Vienna Bread - The final chapter
You're welcome--

joyfulbaker
Friday, December 2, 2011 - 09:56
on Blog post
Pugliese and new Brod & Taylor home proofer
Thanks for the kind words--

joyfulbaker
Friday, December 2, 2011 - 09:50
on Forum topic
Levain with 2 starters redux
Ah, I see!
dawkins
Friday, December 2, 2011 - 09:45
on Blog post
The Inside the Jewish Bakery Challenge -- Semester One (December, 2011 - March 2012)
Broken

MangoChutney
Friday, December 2, 2011 - 09:38
on Forum topic
Jesus Bread - Historic Bread Baking
Poppy Seed Filling

hanseata
Friday, December 2, 2011 - 09:28
on Blog post
The Inside the Jewish Bakery Challenge -- Semester One (December, 2011 - March 2012)
Good Information!

NetherReine
Friday, December 2, 2011 - 09:26
on Forum topic
Please Help With Refining Shaping Technique - Norwhich Sourdough Recipe
Shun DM0741 Classic U2 (Ultimate Utility) Knife
djeffsmith
Friday, December 2, 2011 - 09:24
on Forum topic
Best Bread Knife? Maybe