Recent Forum and Blog Comments

Vienna Bread
ehanner
Tuesday, November 8, 2011 - 07:26
on Blog post
ITJB Vienna Bread - 3rd Time Not the Charm
Thank you!
G-man
Tuesday, November 8, 2011 - 07:22
on Forum topic
Pigs in blankets
Not the best

ananda
Tuesday, November 8, 2011 - 07:17
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
in re: weight/volume discrepancies

Elagins
Tuesday, November 8, 2011 - 07:14
on Blog post
ITJB Vienna Bread
Panned Rye loaves in the electric oven.

ananda
Tuesday, November 8, 2011 - 07:13
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
Yeah, I was afraid you'd say that...
copyu
Tuesday, November 8, 2011 - 07:08
on Forum topic
Problem of yeast smell
Aromas are funny things

Mini Oven
Tuesday, November 8, 2011 - 07:05
on Forum topic
Problem of yeast smell
Ananda!
I look to your bread
eliabel
Tuesday, November 8, 2011 - 06:53
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
Congratulations!

Juergen Krauss
Tuesday, November 8, 2011 - 06:49
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
Low and slow ...

Juergen Krauss
Tuesday, November 8, 2011 - 06:14
on Blog post
ITJB Vienna Bread
Hi Mr. Spoon,
I left a note

ackkkright
Tuesday, November 8, 2011 - 06:08
on Blog post
ITJB Vienna Bread - 3rd Time Not the Charm
cajun cast iron
siuflower
Tuesday, November 8, 2011 - 06:05
on Forum topic
Bakeware
Rye Fermentation

ananda
Tuesday, November 8, 2011 - 06:01
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
Baking Pumpernickel
ehanner
Tuesday, November 8, 2011 - 05:57
on Blog post
ITJB Vienna Bread
yes i have.. a bit more
latanante
Tuesday, November 8, 2011 - 05:54
on Forum topic
starter Help!!
Looks terrific

varda
Tuesday, November 8, 2011 - 05:54
on Blog post
XXV – A Tale of the Unfaithful : My Take on Tartine’s Basic Country Bread……4 months ago!
I suggested the larger tin

ackkkright
Tuesday, November 8, 2011 - 05:51
on Blog post
More Trouble with ITJB Vienna Bread
the recipe calls for
5 C.
latanante
Tuesday, November 8, 2011 - 05:51
on Forum topic
starter Help!!
@flournwater - so what's the FIRST critical piece of equipment..

subfuscpersona
Tuesday, November 8, 2011 - 05:44
on Forum topic
So much to learn
altus any grain
Jeremy
Tuesday, November 8, 2011 - 05:22
on Blog post
altus = recycled rye
The printed manual comes with the breadmaker
satimis
Tuesday, November 8, 2011 - 05:18
on Forum topic
Problem of yeast smell
Thank you Andy for your kind

lumos
Tuesday, November 8, 2011 - 04:45
on Blog post
XXV – A Tale of the Unfaithful : My Take on Tartine’s Basic Country Bread……4 months ago!
sliced

loydb
Tuesday, November 8, 2011 - 04:45
on Blog post
Whole Grain 25% Sour Rye
experience

loydb
Tuesday, November 8, 2011 - 04:41
on Forum topic
Join the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!
Looks lovely

ananda
Tuesday, November 8, 2011 - 04:21
on Blog post
XXV – A Tale of the Unfaithful : My Take on Tartine’s Basic Country Bread……4 months ago!
Hi Satimis
copyu
Tuesday, November 8, 2011 - 04:10
on Forum topic
Problem of yeast smell
It's here!

ananda
Tuesday, November 8, 2011 - 03:48
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
Challenge
Bread Buddy
Tuesday, November 8, 2011 - 03:23
on Forum topic
Join the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!
Hi folks,
Thanks for your
satimis
Tuesday, November 8, 2011 - 02:26
on Forum topic
Problem of yeast smell
Another thought ... shiny pans

Mini Oven
Tuesday, November 8, 2011 - 01:41
on Blog post
ITJB Vienna Bread - 3rd Time Not the Charm
diastatic malted barley pwd 1:1 replacement for malted b...

Mini Oven
Tuesday, November 8, 2011 - 00:57
on Forum topic
Seeking Recommendations for Organic Diastatic malted barley flour
Lovely bread

ananda
Tuesday, November 8, 2011 - 00:57
on Blog post
Seedy Whole Wheaty Sourdough
look on Facebook

noonesperfect
Tuesday, November 8, 2011 - 00:32
on Forum topic
KA Stand Mixer Question
Red Camague rice looks like

lumos
Tuesday, November 8, 2011 - 00:31
on Blog post
Caramelized Onion, Rice and Sage Bread (a variation of Mr. Reinhart's Wild Rice and Onion Bread)
Couple of thoughts

ananda
Tuesday, November 8, 2011 - 00:25
on Blog post
ITJB Vienna Bread - 3rd Time Not the Charm
Plain

ananda
Tuesday, November 8, 2011 - 00:11
on Blog post
“Rossisky” using the Three Stage Auerman Process; Pain au Levain using Rye Sour and Wheat Leavens; Panned “Wholewheat-style ..
Re: the dormant starter query...

breadsoldier
Monday, November 7, 2011 - 23:51
on Forum topic
starter Help!!
Thank you
Schola
Monday, November 7, 2011 - 23:28
on Forum topic
So much to learn
Learner's Kit
Schola
Monday, November 7, 2011 - 23:27
on Forum topic
So much to learn
Excellent!

Mini Oven
Monday, November 7, 2011 - 23:25
on Forum topic
starter Help!!
When waking a dormant starter

Mini Oven
Monday, November 7, 2011 - 22:59
on Forum topic
starter Help!!
Thanks David - and hope you
breadsong
Monday, November 7, 2011 - 22:55
on Blog post
This weekend's baking: Tartine Basic Country Bread & Hansjoakim's 70% Rye
Thanks, breadsong!

dmsnyder
Monday, November 7, 2011 - 22:47
on Blog post
This weekend's baking: Tartine Basic Country Bread & Hansjoakim's 70% Rye
Thanks, hansjoakim!

dmsnyder
Monday, November 7, 2011 - 22:42
on Blog post
This weekend's baking: Tartine Basic Country Bread & Hansjoakim's 70% Rye
Thanks, Andy!

dmsnyder
Monday, November 7, 2011 - 22:41
on Blog post
This weekend's baking: Tartine Basic Country Bread & Hansjoakim's 70% Rye
a nice, high rye
breadsong
Monday, November 7, 2011 - 22:24
on Blog post
This weekend's baking: Tartine Basic Country Bread & Hansjoakim's 70% Rye
I agree!
breadsong
Monday, November 7, 2011 - 22:13
on Blog post
Caramelized Onion, Rice and Sage Bread (a variation of Mr. Reinhart's Wild Rice and Onion Bread)
What beauties!
hansjoakim
Monday, November 7, 2011 - 22:08
on Blog post
This weekend's baking: Tartine Basic Country Bread & Hansjoakim's 70% Rye
the spirit of the holiday
breadsong
Monday, November 7, 2011 - 22:06
on Blog post
Caramelized Onion, Rice and Sage Bread (a variation of Mr. Reinhart's Wild Rice and Onion Bread)
the 'bread to bake' list
breadsong
Monday, November 7, 2011 - 22:03
on Blog post
Caramelized Onion, Rice and Sage Bread (a variation of Mr. Reinhart's Wild Rice and Onion Bread)