Recent Forum and Blog Comments

formula

loydb
Monday, October 31, 2011 - 09:38
on Blog post
Weekend Results
if I find them

nicodvb
Monday, October 31, 2011 - 09:34
on Forum topic
Effects of Sugar and Fat on Fermentation
the challenge

candis
Monday, October 31, 2011 - 09:29
on Forum topic
Join the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!
Loyd,
Okay, so I am looking

Janetcook
Monday, October 31, 2011 - 09:27
on Blog post
Weekend Results
Mixer repair can fleece you.
Anonymous
Monday, October 31, 2011 - 09:18
on Forum topic
30 Qt Thunderbird - Stuck in 1st
Karin,
I just mixed the

Janetcook
Monday, October 31, 2011 - 09:14
on Forum topic
SIMIT - TURKISH SESAME BREAD
just in case anyone with the same problem finds this post....
tn gabe
Monday, October 31, 2011 - 09:12
on Forum topic
30 Qt Thunderbird - Stuck in 1st
That's probably correct.
Anonymous
Monday, October 31, 2011 - 09:01
on Forum topic
Yeast Rolls
Thank you, Phil and Franko!

wassisname
Monday, October 31, 2011 - 08:31
on Blog post
Pine Nut and Sage Sourdough
Fruit-nut pizza

GSnyde
Monday, October 31, 2011 - 08:27
on Blog post
Recent Bakes
that's a lot of yeast

loydb
Monday, October 31, 2011 - 08:26
on Forum topic
Yeast Rolls
Interesting!

davidg618
Monday, October 31, 2011 - 08:15
on Forum topic
Effects of Sugar and Fat on Fermentation
I'm in

loydb
Monday, October 31, 2011 - 07:49
on Forum topic
Join the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!
Simit recipe

hanseata
Monday, October 31, 2011 - 06:39
on Blog post
Turkish Delight
TOO funny !

AnnaInNC
Monday, October 31, 2011 - 06:36
on Forum topic
Doppelbock Bread
I would love to participate in this
FoodHacker
Monday, October 31, 2011 - 06:35
on Forum topic
Anyone up for an Inside the Jewish Bakery Challenge?
thanks for the photo uploading info
bonnibakes
Monday, October 31, 2011 - 06:32
on Forum topic
Anyone up for an Inside the Jewish Bakery Challenge?
Janet, you are sweet!

hanseata
Monday, October 31, 2011 - 05:52
on Forum topic
SIMIT - TURKISH SESAME BREAD
Looks Delicious
ehanner
Monday, October 31, 2011 - 05:52
on Blog post
Turkish Delight
800

loydb
Monday, October 31, 2011 - 04:51
on Forum topic
Anyone up for an Inside the Jewish Bakery Challenge?
The story goes like this ...

Juergen Krauss
Monday, October 31, 2011 - 04:47
on Forum topic
Doppelbock Bread
Just buy via Stan's pages

Juergen Krauss
Monday, October 31, 2011 - 04:43
on Forum topic
Book Release: Inside the Jewish Bakery
Still not through Amazon.co.uk

Salilah
Monday, October 31, 2011 - 04:39
on Forum topic
Book Release: Inside the Jewish Bakery
Juergen,
I'm doing my best

codruta
Monday, October 31, 2011 - 04:27
on Blog post
What I've baked lately: baguettes, semolina bread, 80% rye with rye soaker and rye chops
Looking great !

AnnaInNC
Monday, October 31, 2011 - 04:18
on Forum topic
First loaf
German beers have a

AnnaInNC
Monday, October 31, 2011 - 04:11
on Forum topic
Doppelbock Bread
Wonderful breads

Juergen Krauss
Monday, October 31, 2011 - 04:04
on Blog post
What I've baked lately: baguettes, semolina bread, 80% rye with rye soaker and rye chops
Hi, Nico. thank you for your

codruta
Monday, October 31, 2011 - 03:48
on Blog post
What I've baked lately: baguettes, semolina bread, 80% rye with rye soaker and rye chops
well written!

nicodvb
Monday, October 31, 2011 - 03:37
on Forum topic
Effects of Sugar and Fat on Fermentation
excellent!

nicodvb
Monday, October 31, 2011 - 03:27
on Blog post
What I've baked lately: baguettes, semolina bread, 80% rye with rye soaker and rye chops
thank you, Stan, I shall make a quick

AnnaInNC
Monday, October 31, 2011 - 03:12
on Forum topic
Book Release: Inside the Jewish Bakery
Unfair test! ready for another one?

Mini Oven
Monday, October 31, 2011 - 01:51
on Blog post
Rehydrating dried starter after traveling
A have opened a great topic
Aussie Pete
Monday, October 31, 2011 - 01:18
on Forum topic
Why? Why bake sourdough?
Sugars, Fats and Oils: what some experts say

davidg618
Monday, October 31, 2011 - 00:22
on Forum topic
Effects of Sugar and Fat on Fermentation
Old dough

Juergen Krauss
Sunday, October 30, 2011 - 23:54
on Forum topic
Why? Why bake sourdough?
True to an extent

gary.turner
Sunday, October 30, 2011 - 23:38
on Forum topic
Effects of Sugar and Fat on Fermentation
Love the photos. Thanks for
Braxton
Sunday, October 30, 2011 - 23:27
on Forum topic
Bakery Photography
They all look good to me

OldWoodenSpoon
Sunday, October 30, 2011 - 22:00
on Blog post
Recent Bakes
Spoken like a true journalist
Jay3fer
Sunday, October 30, 2011 - 21:53
on Forum topic
Why? Why bake sourdough?
Great appraisal Paul. I've

OldWoodenSpoon
Sunday, October 30, 2011 - 21:53
on Blog post
Rehydrating dried starter after traveling
These are so incredible! I
Jay3fer
Sunday, October 30, 2011 - 21:52
on Forum topic
Why? Why bake sourdough?
flournwater --
Ah, the
Urchina
Sunday, October 30, 2011 - 21:43
on Forum topic
Anyone up for an Inside the Jewish Bakery Challenge?
Oh, it does qualify -- I just
Urchina
Sunday, October 30, 2011 - 21:41
on Forum topic
Join the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!
Eliabel,
To answer your
Urchina
Sunday, October 30, 2011 - 21:40
on Forum topic
Join the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!
You're a modern day 'Sourdough' Paul

Franko
Sunday, October 30, 2011 - 21:36
on Blog post
Rehydrating dried starter after traveling
Cookbook Challenge
gmabaking
Sunday, October 30, 2011 - 21:19
on Forum topic
Join the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!
Not Sure - but.....

flournwater
Sunday, October 30, 2011 - 21:17
on Forum topic
Anyone up for an Inside the Jewish Bakery Challenge?
Re-confirmation

flournwater
Sunday, October 30, 2011 - 21:15
on Forum topic
Join the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!
Karin,
I read your blog and

Janetcook
Sunday, October 30, 2011 - 21:09
on Forum topic
SIMIT - TURKISH SESAME BREAD
The Answer is Pretty Obvious

flournwater
Sunday, October 30, 2011 - 20:55
on Forum topic
croissant dough scaling problem