Recent Forum and Blog Comments

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SylviaH
Friday, November 4, 2011 - 02:25
on Blog post
Pugliese and new Brod & Taylor home proofer
Thank you, Louie, Ross, Thomas, Phil and breadsong!

SylviaH
Friday, November 4, 2011 - 02:23
on Blog post
Pugliese and new Brod & Taylor home proofer
Dan Lepard's White Leavened Bread

jennyloh
Friday, November 4, 2011 - 02:13
on Forum topic
HELP WITH BEGINNER SOUR DOUGH RECIPE - BEST PLACE TO START?
cool room

SylviaH
Friday, November 4, 2011 - 02:07
on Blog post
Pugliese and new Brod & Taylor home proofer
Why not, I'll toot my own
cranbo
Friday, November 4, 2011 - 00:30
on Forum topic
HELP WITH BEGINNER SOUR DOUGH RECIPE - BEST PLACE TO START?
ahhh. Yes, that explains that
ActiveSparkles
Friday, November 4, 2011 - 00:26
on Forum topic
Milk in bread making
Varda,
Glad your starter

Janetcook
Thursday, November 3, 2011 - 23:57
on Blog post
Russian and German Ryes
Recipe

davidg618
Thursday, November 3, 2011 - 23:42
on Blog post
Chocolate-Chocolate Chip-Hazelnut-Chipotle Biscotti
I use my own starter
margieluvschaz
Thursday, November 3, 2011 - 23:34
on Forum topic
jim lahey's 'my bread'
Looks good
Aussie Pete
Thursday, November 3, 2011 - 23:29
on Blog post
White bread
Portion controls
Aussie Pete
Thursday, November 3, 2011 - 23:25
on Forum topic
The essential problem with white bread...
congratulations on your new

codruta
Thursday, November 3, 2011 - 23:24
on Blog post
Baking and other October News
Thanks for your feedback on
svar
Thursday, November 3, 2011 - 22:29
on Forum topic
jim lahey's 'my bread'
high-gluten @dwcoleman

joyfulbaker
Thursday, November 3, 2011 - 22:28
on Forum topic
Making High Gluten flour from Bread Flour
Dutch oven bread methods
svar
Thursday, November 3, 2011 - 22:22
on Forum topic
dutch oven
Thank you

ananda
Thursday, November 3, 2011 - 22:10
on Blog post
Baking and other October News
Pretty much

ananda
Thursday, November 3, 2011 - 22:07
on Blog post
Russian and German Ryes
Again grest bread and Photography
patnx2
Thursday, November 3, 2011 - 21:52
on Blog post
Light Sourdough Rye with Spinach and Feta Cheese - without burning my finger this time
challah with whole eggs @richkaimd

joyfulbaker
Thursday, November 3, 2011 - 21:49
on Forum topic
Does anyone have a baker's formula for a challah which uses whole eggs?
Count me in!
kefirchick
Thursday, November 3, 2011 - 21:49
on Forum topic
Join the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!
Thanks, and I agree . . .

joyfulbaker
Thursday, November 3, 2011 - 21:33
on Forum topic
Book Release: Inside the Jewish Bakery
Want to join the challenge
carlene
Thursday, November 3, 2011 - 21:26
on Forum topic
Join the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!
Phil,
Once again your

Janetcook
Thursday, November 3, 2011 - 21:04
on Blog post
Bourke Street Bakery’s Rye and Caraway with unintentional sprouted quinoa.
you make the most beautiful Pugliese
breadsong
Thursday, November 3, 2011 - 21:03
on Blog post
Pugliese and new Brod & Taylor home proofer
Spanakopita with bread
ehanner
Thursday, November 3, 2011 - 20:42
on Blog post
Light Sourdough Rye with Spinach and Feta Cheese - without burning my finger this time
Technique and formula
Maverick
Thursday, November 3, 2011 - 20:37
on Forum topic
HELP WITH BEGINNER SOUR DOUGH RECIPE - BEST PLACE TO START?
Is there a link to see the
ejm
Thursday, November 3, 2011 - 20:26
on Blog post
Fougasse IS different from Focaccia
nice post, Andy
breadsong
Thursday, November 3, 2011 - 20:13
on Blog post
Baking and other October News
Wow ... wow ... wow ... that

PiPs
Thursday, November 3, 2011 - 19:53
on Blog post
Pugliese and new Brod & Taylor home proofer
Water, fat, protein
Maverick
Thursday, November 3, 2011 - 19:46
on Forum topic
Does anyone have a baker's formula for a challah which uses whole eggs?
No pictures....hectic here

Janetcook
Thursday, November 3, 2011 - 19:14
on Blog post
Sourdough calzone
Just read this today in

Janetcook
Thursday, November 3, 2011 - 19:07
on Forum topic
Milk in bread making
History of mantou

jennyloh
Thursday, November 3, 2011 - 19:03
on Forum topic
Noodles in the East, Bread in the West
Awesome

dablues
Thursday, November 3, 2011 - 18:48
on Blog post
Chocolate-Chocolate Chip-Hazelnut-Chipotle Biscotti
thank you

kiki
Thursday, November 3, 2011 - 18:30
on Blog post
Good season for baking
Oh My
jcking
Thursday, November 3, 2011 - 18:25
on Blog post
Russian and German Ryes
Perhaps novice is a better

NetherReine
Thursday, November 3, 2011 - 18:21
on Forum topic
HELP WITH BEGINNER SOUR DOUGH RECIPE - BEST PLACE TO START?
Noodles in India (from India)

jennyloh
Thursday, November 3, 2011 - 18:20
on Forum topic
Noodles in the East, Bread in the West
Baking experience
Maverick
Thursday, November 3, 2011 - 17:55
on Forum topic
HELP WITH BEGINNER SOUR DOUGH RECIPE - BEST PLACE TO START?
Basic white sourdough at...

caraway
Thursday, November 3, 2011 - 17:55
on Forum topic
HELP WITH BEGINNER SOUR DOUGH RECIPE - BEST PLACE TO START?
You are correct that it is a

OldWoodenSpoon
Thursday, November 3, 2011 - 17:54
on Forum topic
HELP WITH BEGINNER SOUR DOUGH RECIPE - BEST PLACE TO START?
How's the Production Plan?

RobynNZ
Thursday, November 3, 2011 - 17:42
on Forum topic
Does anyone have a baker's formula for a challah which uses whole eggs?
Hoops

varda
Thursday, November 3, 2011 - 17:23
on Blog post
Russian and German Ryes
Potato Bread too
linder
Thursday, November 3, 2011 - 17:10
on Forum topic
The essential problem with white bread...
Starter Hydration
vink
Thursday, November 3, 2011 - 16:45
on Forum topic
How to store starter?
comes so early now

ananda
Thursday, November 3, 2011 - 16:35
on Blog post
Russian and German Ryes
Ditto on an errata page on
tananaBrian
Thursday, November 3, 2011 - 16:17
on Forum topic
Book Release: Inside the Jewish Bakery
Anything with chocolate in

OldWoodenSpoon
Thursday, November 3, 2011 - 16:09
on Blog post
Chocolate-Chocolate Chip-Hazelnut-Chipotle Biscotti
Farina22,
Thank you so
eliabel
Thursday, November 3, 2011 - 15:58
on Forum topic
Join the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!
18g is correct

Elagins
Thursday, November 3, 2011 - 15:46
on Forum topic
Book Release: Inside the Jewish Bakery