Recent Forum and Blog Comments

Baker's percentage
Maverick
Thursday, October 20, 2011 - 21:21
on Forum topic
Converting oz. to grams ?
I have a kitchen caluculator

Janetcook
Thursday, October 20, 2011 - 21:03
on Forum topic
Converting oz. to grams ?
I would like to offer a
Yerffej
Thursday, October 20, 2011 - 20:26
on Forum topic
Making French Bread With T-55 Flour Using Julia Child's Method
this is a joke, right?
Chuck
Thursday, October 20, 2011 - 20:24
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?
it depends on when you round
Chuck
Thursday, October 20, 2011 - 20:08
on Forum topic
Converting oz. to grams ?
Ta for the extra info on your camera, Phil.
rossnroller
Thursday, October 20, 2011 - 19:42
on Blog post
Light and Dark Rye
Not Again ..

flournwater
Thursday, October 20, 2011 - 19:27
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?
Website is the mentor

breadbakin fool
Thursday, October 20, 2011 - 19:21
on Forum topic
Problem: Dough is resistant to stretching
Link

flournwater
Thursday, October 20, 2011 - 19:02
on Forum topic
Subbing butter for shortening
BETTER!
Gymnopodie
Thursday, October 20, 2011 - 18:52
on Forum topic
Making French Bread With T-55 Flour Using Julia Child's Method
Thanks a lot for your comments, Franko.
rossnroller
Thursday, October 20, 2011 - 18:48
on Blog post
Hamelman's WW levain, Croque Monsieur
Hiya David!
rossnroller
Thursday, October 20, 2011 - 18:44
on Blog post
Hamelman's WW levain, Croque Monsieur
Yeah, it's not fair, is it?
rossnroller
Thursday, October 20, 2011 - 18:32
on Blog post
Hamelman's WW levain, Croque Monsieur
Hiya Phil.
rossnroller
Thursday, October 20, 2011 - 18:28
on Blog post
Hamelman's WW levain, Croque Monsieur
There's worse.
Anonymous
Thursday, October 20, 2011 - 18:10
on Forum topic
High-Gluten Flour Disaster
ACK Indeed
larryparis10
Thursday, October 20, 2011 - 17:19
on Forum topic
High-Gluten Flour Disaster
Ack!
Anonymous
Thursday, October 20, 2011 - 17:17
on Forum topic
High-Gluten Flour Disaster
Maybe? Good Clue
larryparis10
Thursday, October 20, 2011 - 17:00
on Forum topic
High-Gluten Flour Disaster
Re: USDA Nutritional Values Database
Anonymous
Thursday, October 20, 2011 - 16:45
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?
You could have bought Vital Wheat Gluten.
Anonymous
Thursday, October 20, 2011 - 16:39
on Forum topic
High-Gluten Flour Disaster
Marvelous ryes Phil!

Franko
Thursday, October 20, 2011 - 16:22
on Blog post
Light and Dark Rye
Please tell me what's missing
3 Olives
Thursday, October 20, 2011 - 16:01
on Forum topic
Looking for a fantastic olive bread formula
Lloyd,
Thanks for the

Janetcook
Thursday, October 20, 2011 - 15:32
on Blog post
Multi-grain Struan
perfect for sandwiches

Franko
Thursday, October 20, 2011 - 15:12
on Blog post
Hamelman's WW levain, Croque Monsieur
I think these are my favorites

varda
Thursday, October 20, 2011 - 14:51
on Blog post
Face bread
We have the definitive conversion chart

Elagins
Thursday, October 20, 2011 - 14:29
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?
That's some heavy flour!
Mary Clare
Thursday, October 20, 2011 - 13:56
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?
Miche #1

Ruralidle
Thursday, October 20, 2011 - 13:54
on Blog post
First miche and 2nd sourdough loaf
Digital Scale
charbono
Thursday, October 20, 2011 - 13:29
on Forum topic
Can anyone recommend a good, inexpensive scale?
You say write a note, where?
BKSinAZ
Thursday, October 20, 2011 - 13:22
on Forum topic
Problem: Dough is resistant to stretching
Gorgeous loaf, Ross!

dmsnyder
Thursday, October 20, 2011 - 13:16
on Blog post
Hamelman's WW levain, Croque Monsieur
looks totally yummy!
EvaB
Thursday, October 20, 2011 - 13:05
on Blog post
Hamelman's WW levain, Croque Monsieur
Just about every loaf of bread I've
EvaB
Thursday, October 20, 2011 - 12:52
on Forum topic
Bread frustration! not my fault edition
Still waiting for mine
EvaB
Thursday, October 20, 2011 - 12:32
on Forum topic
Anybody heard of "Inside the Jewish Bakery"?
Hot Pockets
EvaB
Thursday, October 20, 2011 - 12:20
on Blog post
Rustic Tuscany Bread
Use this website to find a mentor
richkaimd
Thursday, October 20, 2011 - 12:13
on Forum topic
Problem: Dough is resistant to stretching
My order is in
Rosalie
Thursday, October 20, 2011 - 11:28
on Forum topic
Book Release: Inside the Jewish Bakery
i agree with thomaschacon

mcs
Thursday, October 20, 2011 - 10:55
on Forum topic
Baking A Baguette with High Protein Flour
Correct

loydb
Thursday, October 20, 2011 - 10:38
on Blog post
Multi-grain Struan
1 oz = 28g in my book
dwcoleman
Thursday, October 20, 2011 - 10:34
on Forum topic
Converting oz. to grams ?
It's magic.
Anonymous
Thursday, October 20, 2011 - 10:20
on Forum topic
Baking A Baguette with High Protein Flour
Wish I knew someone like you
BKSinAZ
Thursday, October 20, 2011 - 10:11
on Forum topic
Problem: Dough is resistant to stretching
LOL!! Yeah, tell him it's

lumos
Thursday, October 20, 2011 - 10:08
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
Experimenting
century
Thursday, October 20, 2011 - 09:54
on Basic page
My Daily Bread
Could be the lower hydration
aakoh
Thursday, October 20, 2011 - 09:34
on Forum topic
Baking A Baguette with High Protein Flour
That is an open crumb.
Anonymous
Thursday, October 20, 2011 - 09:29
on Forum topic
Baking A Baguette with High Protein Flour
I love anchovies, just trying to figure out what to tell my

AnnaInNC
Thursday, October 20, 2011 - 09:21
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
Results of bake...
aakoh
Thursday, October 20, 2011 - 09:14
on Forum topic
Baking A Baguette with High Protein Flour
My Book Came Today!
Trishinomaha
Thursday, October 20, 2011 - 09:13
on Forum topic
Book Release: Inside the Jewish Bakery
Hi Phil,
I like that, serial

Janetcook
Thursday, October 20, 2011 - 09:10
on Blog post
Light and Dark Rye