Recent Forum and Blog Comments

Banana Breakfast Loaf
merlie
Saturday, October 15, 2011 - 22:01
on Forum topic
My Favorite Banana Bread Recipe- it has No Eggs
yeast action depends on three things

Elagins
Saturday, October 15, 2011 - 21:45
on Forum topic
Fresh yeast question..
Happy Birthday, Floyd

yy
Saturday, October 15, 2011 - 21:44
on Forum topic
Happy Birthday Floyd
Food for Thought
PeterPixie
Saturday, October 15, 2011 - 21:39
on Forum topic
Greetings from Wichita, KS!
Naan
PeterPixie
Saturday, October 15, 2011 - 21:38
on Forum topic
Making Naan
Happy Birthday!!!
PaddyL
Saturday, October 15, 2011 - 21:33
on Forum topic
Happy Birthday Floyd
Crumb photo and tasting notes added

dmsnyder
Saturday, October 15, 2011 - 21:19
on Blog post
80% Sourdough Rye with Rye-flour Soaker from Hamelman's "Bread"
Karin,
Interesting discovery

Janetcook
Saturday, October 15, 2011 - 20:26
on Blog post
Who Is The Winner? - Medium Rye Comparison
Over proofing is more likely
Yerffej
Saturday, October 15, 2011 - 20:17
on Forum topic
Shrinking bread problem??
Codruta,
Thanks for posting

Janetcook
Saturday, October 15, 2011 - 20:12
on Blog post
HAPPY WORLD BREAD DAY!
Question about sourdough
Nicola
Saturday, October 15, 2011 - 20:12
on Forum topic
Hello from Toronto
Thanks!
Nicola
Saturday, October 15, 2011 - 20:06
on Forum topic
Hello from Toronto
Thanks!
txfarmer
Saturday, October 15, 2011 - 18:47
on Blog post
Whole Wheat Bagel - Thanks, Lumos!
Yeah, lye gives the crust a
txfarmer
Saturday, October 15, 2011 - 18:47
on Blog post
Whole Wheat Bagel - Thanks, Lumos!
Hey Eric,
I got my food grade
txfarmer
Saturday, October 15, 2011 - 18:46
on Blog post
Whole Wheat Bagel - Thanks, Lumos!
You guys are right, it would
txfarmer
Saturday, October 15, 2011 - 18:37
on Blog post
Whole Wheat Bagel - Thanks, Lumos!
Thanks Ron! My shots are
txfarmer
Saturday, October 15, 2011 - 18:36
on Blog post
Whole Wheat Bagel - Thanks, Lumos!
The bagels are chewy enough
txfarmer
Saturday, October 15, 2011 - 18:35
on Blog post
Whole Wheat Bagel - Thanks, Lumos!
Alright, thanks, so I figure
Bread Breaddington
Saturday, October 15, 2011 - 18:05
on Forum topic
Tips on retarding?
Would like pics and recipe as well
gtuck
Saturday, October 15, 2011 - 17:31
on Forum topic
Making Naan
What recipe are you using?
linder
Saturday, October 15, 2011 - 17:18
on Forum topic
Making Naan
Recipe by Laurel's
rayel
Saturday, October 15, 2011 - 16:18
on Forum topic
White whole wheat
Using the 500 g of bread flour
Anonymous
Saturday, October 15, 2011 - 15:50
on Forum topic
Bread rolls feel a little 'heavy'
once I have deciphered and
ActiveSparkles
Saturday, October 15, 2011 - 15:21
on Forum topic
Bread rolls feel a little 'heavy'
Shaping
rayel
Saturday, October 15, 2011 - 15:20
on Forum topic
White whole wheat
haha sorry, may have misled
ActiveSparkles
Saturday, October 15, 2011 - 15:19
on Forum topic
Bread rolls feel a little 'heavy'
My soft roll recipe

Matt Edy
Saturday, October 15, 2011 - 14:39
on Forum topic
Bread rolls feel a little 'heavy'
Yum! wish there was a "like"
Nim
Saturday, October 15, 2011 - 14:38
on Forum topic
Making Naan
Sounds good,

hanseata
Saturday, October 15, 2011 - 14:26
on Blog post
Faye's Award Winning Nettle Bread
no heat

loydb
Saturday, October 15, 2011 - 13:43
on Blog post
Experiments in Pasta #3: Chipotle-Adobo Noodles with Stewed Chile Pork
Many thanks Codruta,
It was

PiPs
Saturday, October 15, 2011 - 13:42
on Blog post
Tartine from rye and banana choc chip muffins
That doesn't sound like yeast...

Mini Oven
Saturday, October 15, 2011 - 13:40
on Forum topic
Bread rolls feel a little 'heavy'
Thanks Lumos,
Ha Ha, maybe

PiPs
Saturday, October 15, 2011 - 13:32
on Blog post
Tartine from rye and banana choc chip muffins
Thanks,
I am amazed at how

PiPs
Saturday, October 15, 2011 - 13:22
on Blog post
Tartine from rye and banana choc chip muffins
Nice post Codruta. Love the

PiPs
Saturday, October 15, 2011 - 13:16
on Blog post
Baguette tradition after David Snyder's formula
Flour @ Codruta

dmsnyder
Saturday, October 15, 2011 - 13:10
on Blog post
Baguette tradition after David Snyder's formula
Lucky Girl?
CanuckJim
Saturday, October 15, 2011 - 13:07
on Forum topic
stretching pizza - Frankie G style
Pasta looks absolutely
melmo31
Saturday, October 15, 2011 - 12:31
on Blog post
Experiments in Pasta #3: Chipotle-Adobo Noodles with Stewed Chile Pork
1. Our standard sandwich
tananaBrian
Saturday, October 15, 2011 - 12:27
on Forum topic
What five breads do you bake over and over again?
Dried, just have to dump it
ActiveSparkles
Saturday, October 15, 2011 - 12:21
on Forum topic
Bread rolls feel a little 'heavy'
nettle loaf with a rye starter

Mini Oven
Saturday, October 15, 2011 - 12:18
on Blog post
Faye's Award Winning Nettle Bread
Interesting choice

Mini Oven
Saturday, October 15, 2011 - 12:06
on Forum topic
Bread rolls feel a little 'heavy'
All this piroshki talk made

FoodFascist
Saturday, October 15, 2011 - 10:57
on Forum topic
Karaway - New Russian/Lithuanian Bread shop in London
I seldom retard for bulk fermentation.
Anonymous
Saturday, October 15, 2011 - 10:50
on Forum topic
Tips on retarding?
no prob Eric,
I'm not sure

FoodFascist
Saturday, October 15, 2011 - 10:38
on Forum topic
Karaway - New Russian/Lithuanian Bread shop in London
@David: Thank you, it's your

codruta
Saturday, October 15, 2011 - 10:32
on Blog post
Baguette tradition after David Snyder's formula
Rules of Thumb on Retardation.
Anonymous
Saturday, October 15, 2011 - 10:23
on Forum topic
Tips on retarding?
Greetings from another Sunflower State baker
Postal Grunt
Saturday, October 15, 2011 - 10:08
on Forum topic
Greetings from Wichita, KS!
Cool idea!

Salilah
Saturday, October 15, 2011 - 09:58
on Forum topic
beechnut buckwheat bâtards (first ever?)
Thanks, Khalid!

dmsnyder
Saturday, October 15, 2011 - 09:56
on Blog post
80% Sourdough Rye with Rye-flour Soaker from Hamelman's "Bread"