Recent Forum and Blog Comments

If I use butter for anything

GermanFoodie
Tuesday, November 8, 2011 - 16:08
on Forum topic
Cuban Bread
Ich auch nicht. :)

GermanFoodie
Tuesday, November 8, 2011 - 16:06
on Forum topic
Cuban Bread
My take on Tartine BCB

dmsnyder
Tuesday, November 8, 2011 - 16:03
on Blog post
XXV – A Tale of the Unfaithful : My Take on Tartine’s Basic Country Bread……4 months ago!
Think I was having issues in

PiPs
Tuesday, November 8, 2011 - 16:00
on Blog post
XXV – A Tale of the Unfaithful : My Take on Tartine’s Basic Country Bread……4 months ago!
Very helpful Andy, and I

OldWoodenSpoon
Tuesday, November 8, 2011 - 15:58
on Blog post
ITJB Vienna Bread - 3rd Time Not the Charm
Rugelach from ITJB
linder
Tuesday, November 8, 2011 - 15:48
on Blog post
In Snyde, The Jewish Baker: More Trials from Stan And Norm's Book
Well you definitely have
tananaBrian
Tuesday, November 8, 2011 - 15:46
on Forum topic
Thought I'd share my latest cake with you all
Looks interesting

hanseata
Tuesday, November 8, 2011 - 15:39
on Forum topic
Cuban Bread
Hi, Phil. Thanks for your

lumos
Tuesday, November 8, 2011 - 15:16
on Blog post
XXV – A Tale of the Unfaithful : My Take on Tartine’s Basic Country Bread……4 months ago!
Good luck on your next

Shutzie27
Tuesday, November 8, 2011 - 15:16
on Blog post
ITJB Vienna Bread - 3rd Time Not the Charm
Link

Juergen Krauss
Tuesday, November 8, 2011 - 14:58
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
nicht so gut

ananda
Tuesday, November 8, 2011 - 14:28
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
Thanks~
tomsgirl
Tuesday, November 8, 2011 - 14:23
on Forum topic
Thought I'd share my latest cake with you all
Looks great Lumos,
A couple

PiPs
Tuesday, November 8, 2011 - 14:19
on Blog post
XXV – A Tale of the Unfaithful : My Take on Tartine’s Basic Country Bread……4 months ago!
The Problem

ananda
Tuesday, November 8, 2011 - 14:18
on Blog post
ITJB Vienna Bread - 3rd Time Not the Charm
Pumpernickel qualities

Juergen Krauss
Tuesday, November 8, 2011 - 14:05
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
Thanks so much Jeremy,
Thanks

PiPs
Tuesday, November 8, 2011 - 13:59
on Blog post
altus = recycled rye
Thanks, Andy. I'm getting

wassisname
Tuesday, November 8, 2011 - 13:53
on Blog post
Seedy Whole Wheaty Sourdough
Bake order

ananda
Tuesday, November 8, 2011 - 13:51
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
memory and ideas

ananda
Tuesday, November 8, 2011 - 13:44
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
HB Pumpernickel

ananda
Tuesday, November 8, 2011 - 13:29
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
Correction RE Berliner Kurzsauer

Juergen Krauss
Tuesday, November 8, 2011 - 13:22
on Blog post
Russian and German Ryes
Sorry, Correction
Maverick
Tuesday, November 8, 2011 - 12:54
on Forum topic
starter Help!!
Your Pumpernickel looks great

Juergen Krauss
Tuesday, November 8, 2011 - 12:37
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
Thanks for the replies. I

Petek
Tuesday, November 8, 2011 - 12:15
on Forum topic
KA Stand Mixer Question
Replicating a Steam Oven
ehanner
Tuesday, November 8, 2011 - 11:10
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
In response

OldWoodenSpoon
Tuesday, November 8, 2011 - 10:50
on Blog post
ITJB Vienna Bread - 3rd Time Not the Charm
Wow! What beautiful
tananaBrian
Tuesday, November 8, 2011 - 10:46
on Forum topic
Thought I'd share my latest cake with you all
Very interesting

varda
Tuesday, November 8, 2011 - 10:22
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
Easy Fix

flournwater
Tuesday, November 8, 2011 - 10:11
on Forum topic
KA Stand Mixer Question
Sign me up please!!
FoodHacker
Tuesday, November 8, 2011 - 10:07
on Forum topic
Join the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!
Link

flournwater
Tuesday, November 8, 2011 - 10:06
on Forum topic
Hadn't See It Before ... Looks Like It'd Be Awesome
Link

flournwater
Tuesday, November 8, 2011 - 10:02
on Forum topic
Bakeware
Never Been to Maine

flournwater
Tuesday, November 8, 2011 - 09:52
on Forum topic
Pigs in blankets
In
century
Tuesday, November 8, 2011 - 09:50
on Forum topic
Join the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!
Plans coming together

Franko
Tuesday, November 8, 2011 - 09:50
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
Most Important - IMO

flournwater
Tuesday, November 8, 2011 - 09:44
on Forum topic
So much to learn
the diastatic malt powder question...
richkaimd
Tuesday, November 8, 2011 - 09:35
on Forum topic
Question for those in the know concerning diastatic malt powder
a place to have your KA repaired?
richkaimd
Tuesday, November 8, 2011 - 09:32
on Forum topic
KA Stand Mixer Question
don't try this at home
Chuck
Tuesday, November 8, 2011 - 09:19
on Forum topic
Seeking Recommendations for Organic Diastatic malted barley flour
baking euipment for beginners?
richkaimd
Tuesday, November 8, 2011 - 08:41
on Forum topic
So much to learn
Thanks, Varda. :)
I'm not

lumos
Tuesday, November 8, 2011 - 08:29
on Blog post
XXV – A Tale of the Unfaithful : My Take on Tartine’s Basic Country Bread……4 months ago!
You can't go higher

ananda
Tuesday, November 8, 2011 - 08:09
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
beeeer

loydb
Tuesday, November 8, 2011 - 08:09
on Forum topic
Stouts and Porters
New Toys great breads
ehanner
Tuesday, November 8, 2011 - 08:03
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
Tried Katie's flax stout
Cactus Country
Tuesday, November 8, 2011 - 08:02
on Forum topic
Stouts and Porters
Thanks German Foodie. German
Schola
Tuesday, November 8, 2011 - 08:02
on Forum topic
So much to learn
A fine looking loaf!

Franko
Tuesday, November 8, 2011 - 08:01
on Blog post
Whole Grain 25% Sour Rye
most critical equipment
Schola
Tuesday, November 8, 2011 - 08:00
on Forum topic
So much to learn
be sure to check Errata

Elagins
Tuesday, November 8, 2011 - 07:52
on Forum topic
Join the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!