Recent Forum and Blog Comments

Titles and their cumbersome

Janetcook
Wednesday, October 26, 2011 - 19:18
on Forum topic
A real artisan baker?
Looking forward to the
Maverick
Wednesday, October 26, 2011 - 19:13
on Forum topic
Wet loaves... close to giving up.
Not much, maybe a tablespoon.
scottsourdough
Wednesday, October 26, 2011 - 19:05
on Blog post
Sourdough Crackers
Age of starter
Maverick
Wednesday, October 26, 2011 - 18:31
on Forum topic
Maintaining a starter
No big deal
ehanner
Wednesday, October 26, 2011 - 18:26
on Blog post
Focaccia 3 ways with Poolish-controlled ferment
flour names give me grey hair
Chuck
Wednesday, October 26, 2011 - 17:49
on Forum topic
KA pasta flour vs pizza flour vs 00 flour?
Would love to receive it as well, David

AnnaInNC
Wednesday, October 26, 2011 - 17:49
on Blog post
Double knotted rolls from "Inside the Jewish Bakery"
My mother starter isn't.
Anonymous
Wednesday, October 26, 2011 - 17:37
on Forum topic
Maintaining a starter
stewing onions
rayel
Wednesday, October 26, 2011 - 17:34
on Blog post
Focaccia 3 ways with Poolish-controlled ferment
Maintenance
Maverick
Wednesday, October 26, 2011 - 17:13
on Forum topic
starter Help!!
Totally makes sense

varda
Wednesday, October 26, 2011 - 17:05
on Blog post
Russian Rye and Really Simple Sourdough (from A. Whitley's Bread Matters) - now with pictures
Well

varda
Wednesday, October 26, 2011 - 17:03
on Blog post
Russian Rye - The Making Of
Sounds like

loydb
Wednesday, October 26, 2011 - 16:47
on Forum topic
Maintaining a starter
I don't see why not.

GermanFoodie
Wednesday, October 26, 2011 - 16:42
on Forum topic
Sourdough Whole Wheat Crackers
That is one happy

GermanFoodie
Wednesday, October 26, 2011 - 16:39
on Blog post
Russian Rye - The Making Of
You always want to work

GermanFoodie
Wednesday, October 26, 2011 - 16:37
on Forum topic
Maintaining a starter
davidcwilliams
Wednesday, October 26, 2011 - 16:27
on Forum topic
Wet loaves... close to giving up.
LOL and can you really

yy
Wednesday, October 26, 2011 - 16:12
on Forum topic
A real artisan baker?
Stewing Onions
ehanner
Wednesday, October 26, 2011 - 15:58
on Blog post
Focaccia 3 ways with Poolish-controlled ferment
Yes
jcking
Wednesday, October 26, 2011 - 15:48
on Forum topic
A real artisan baker?
Outstanding Crust & Crumb
jcking
Wednesday, October 26, 2011 - 15:36
on Forum topic
Focaccia
Routine

Juergen Krauss
Wednesday, October 26, 2011 - 14:57
on Blog post
Russian Rye and Really Simple Sourdough (from A. Whitley's Bread Matters) - now with pictures
More answers, hopefully

Juergen Krauss
Wednesday, October 26, 2011 - 14:48
on Blog post
Russian Rye and Really Simple Sourdough (from A. Whitley's Bread Matters) - now with pictures
Hi Varda, This starter stuff

Janetcook
Wednesday, October 26, 2011 - 14:42
on Blog post
Russian Rye and Really Simple Sourdough (from A. Whitley's Bread Matters) - now with pictures
Not sure if this is an actual

yy
Wednesday, October 26, 2011 - 14:42
on Forum topic
A real artisan baker?
I like

Frequent Flyer
Wednesday, October 26, 2011 - 13:47
on Forum topic
Focaccia
Hi Juergen,
Yes, I had seen

Janetcook
Wednesday, October 26, 2011 - 13:29
on Blog post
Russian Rye and Really Simple Sourdough (from A. Whitley's Bread Matters) - now with pictures
Mr Bill
Virtus
Wednesday, October 26, 2011 - 13:26
on Forum topic
Jan Hedh's 'Artisan Breads'
i will be using grams, set a
latanante
Wednesday, October 26, 2011 - 13:10
on Forum topic
starter Help!!
White flour
Maverick
Wednesday, October 26, 2011 - 12:55
on Forum topic
Sourdough Whole Wheat Crackers
Ground Flax and Pumpkin
century
Wednesday, October 26, 2011 - 12:22
on Basic page
My Daily Bread
That's one of the big cinnamon roll ones.
Anonymous
Wednesday, October 26, 2011 - 12:22
on Forum topic
King Cake Recipe?
Retarding
century
Wednesday, October 26, 2011 - 12:19
on Basic page
Cinnamon Raisin Oatmeal Bread
schedule
amolitor
Wednesday, October 26, 2011 - 12:10
on Forum topic
Steve Sullivan's (Acme Bread) recipe
haydels king cake recipe
dwcoleman
Wednesday, October 26, 2011 - 11:59
on Forum topic
King Cake Recipe?
Another recipe
Maverick
Wednesday, October 26, 2011 - 11:54
on Forum topic
Is there a recipe for a softer sourdough bread?
outside use

SylviaH
Wednesday, October 26, 2011 - 11:31
on Blog post
Focaccia 3 ways with Poolish-controlled ferment
US custom regulations
Barbarat
Wednesday, October 26, 2011 - 11:22
on Forum topic
bringing flour from Europa
Great looking Foccacia
rayel
Wednesday, October 26, 2011 - 11:16
on Blog post
Focaccia 3 ways with Poolish-controlled ferment
When's the next bake?
Maverick
Wednesday, October 26, 2011 - 11:14
on Forum topic
Wet loaves... close to giving up.
Yes
Maverick
Wednesday, October 26, 2011 - 11:07
on Forum topic
starter Help!!
gluten mix with flours, chewiness, water temp

geggers
Wednesday, October 26, 2011 - 11:02
on Forum topic
Basic Bagels
I´ll try to bake less
kolobezka
Wednesday, October 26, 2011 - 10:59
on Forum topic
Cooling pitas?
1.9 teaspoons
Anonymous
Wednesday, October 26, 2011 - 10:30
on Forum topic
cake yeast
3.3 teaspoons
Anonymous
Wednesday, October 26, 2011 - 10:23
on Forum topic
cake yeast
I start very early in the morning.
Anonymous
Wednesday, October 26, 2011 - 10:16
on Forum topic
Steve Sullivan's (Acme Bread) recipe
RE:Cake Yeast
Postal Grunt
Wednesday, October 26, 2011 - 10:10
on Forum topic
cake yeast
More questions

varda
Wednesday, October 26, 2011 - 10:09
on Blog post
Russian Rye and Really Simple Sourdough (from A. Whitley's Bread Matters) - now with pictures
Oui
jamesjr54
Wednesday, October 26, 2011 - 09:55
on Blog post
Today's Completely Made-Up Bread
Thanks Mr. Frost
jamesjr54
Wednesday, October 26, 2011 - 09:54
on Blog post
Today's Completely Made-Up Bread