Recent Forum and Blog Comments

The theme continues...

loydb
Friday, October 7, 2011 - 13:14
on Blog post
Arguably On-Topic
Anyone use a Breville?
NYJodway
Friday, October 7, 2011 - 13:08
on Forum topic
Kitchen Aid Classic Plus for making Bread?
Double WOW! Thanks for the

lumos
Friday, October 7, 2011 - 12:24
on Blog post
Dough Strength Table
Hello there, Breadmakers
Graid
Friday, October 7, 2011 - 12:17
on Forum topic
Bread maker for home
Thanks! :) I posted a proper

lumos
Friday, October 7, 2011 - 12:15
on Blog post
XV – Heinz’s Swss Artisan Bread, made with Sourdough
Thank you, Jamie. I feel so

lumos
Friday, October 7, 2011 - 12:12
on Blog post
Swiss Bernese Oberland
Tomatoes ... to speed ripening

Mini Oven
Friday, October 7, 2011 - 12:07
on Forum topic
Focaccia with green tomatoes?
I would pre-cook them

davidg618
Friday, October 7, 2011 - 12:06
on Forum topic
Focaccia with green tomatoes?
That would depend on the absorbency of the flour

Mini Oven
Friday, October 7, 2011 - 11:53
on Forum topic
Why is my starter so sticky
Variation in flour?
elodie
Friday, October 7, 2011 - 11:51
on Forum topic
Why is my starter so sticky
Some great information
Anonymous
Friday, October 7, 2011 - 11:51
on Blog post
Dough Strength Table
Just want to make sure it was
bobku
Friday, October 7, 2011 - 11:29
on Forum topic
Why is my starter so sticky
Salt
jcking
Friday, October 7, 2011 - 11:22
on Forum topic
Why is my starter so sticky
Thanks Lumos

varda
Friday, October 7, 2011 - 11:22
on Blog post
Dough Strength Table
It might be too diluted
clazar123
Friday, October 7, 2011 - 11:11
on Forum topic
Sourdough from Fruit Yeast Water?
SF
Thanks for the

Janetcook
Friday, October 7, 2011 - 10:54
on Blog post
help with grain milling
My second try at this
jamesjr54
Friday, October 7, 2011 - 10:42
on Blog post
XV – Heinz’s Swss Artisan Bread, made with Sourdough
Great comments, everyone

Frequent Flyer
Friday, October 7, 2011 - 10:41
on Forum topic
My assumptions have outlived their uselessness
Permanently?
elodie
Friday, October 7, 2011 - 10:31
on Forum topic
Sourdough from Fruit Yeast Water?
I have been to France on two
Graid
Friday, October 7, 2011 - 10:12
on Forum topic
My assumptions have outlived their uselessness
Except for the shaping
proth5
Friday, October 7, 2011 - 09:53
on Forum topic
A Beginner's Question!
You mean this book? I

lumos
Friday, October 7, 2011 - 09:48
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
Baguettes
fminparis
Friday, October 7, 2011 - 09:48
on Forum topic
My assumptions have outlived their uselessness
wow, this is great! Thank you

lumos
Friday, October 7, 2011 - 09:35
on Blog post
Dough Strength Table
Excess Bread

Salilah
Friday, October 7, 2011 - 09:28
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
I've only visted Paris and a

lumos
Friday, October 7, 2011 - 09:26
on Forum topic
My assumptions have outlived their uselessness
Baguette history
proth5
Friday, October 7, 2011 - 09:21
on Forum topic
My assumptions have outlived their uselessness
double knotted rolls
msbreadbaker
Friday, October 7, 2011 - 09:16
on Blog post
I love love love Double Knotted Rolls!!
Lovely Thanksgiving recipes - thank you
breadsong
Friday, October 7, 2011 - 09:14
on Blog post
Canadian Thanksgiving
;)

Kollin
Friday, October 7, 2011 - 09:08
on Forum topic
My assumptions have outlived their uselessness
Looks like one of my supermarket baguettes

Crider
Friday, October 7, 2011 - 09:02
on Forum topic
My assumptions have outlived their uselessness
Absolutely awesome! I have

SallyBR
Friday, October 7, 2011 - 08:55
on Blog post
Julia Child's Croissant - with major overhaul
Starter food
sam
Friday, October 7, 2011 - 08:08
on Blog post
100% white
That's right. Waaaaaaay too

lumos
Friday, October 7, 2011 - 07:48
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
Andy + Syd
sam
Friday, October 7, 2011 - 07:47
on Blog post
100% white
You shouldn't wait very long,
G-man
Friday, October 7, 2011 - 07:39
on Forum topic
My sourdough bread has soap taste - any idea?
No, I haven't. Still far way

lumos
Friday, October 7, 2011 - 07:28
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
Acid
smasty
Friday, October 7, 2011 - 06:53
on Forum topic
Citric Acid in Bread as a preservative
Yes, I keep it in the fridge

drdudidu
Friday, October 7, 2011 - 06:39
on Forum topic
My sourdough bread has soap taste - any idea?
Additives should be avoided

mwilson
Friday, October 7, 2011 - 05:59
on Forum topic
Citric Acid in Bread as a preservative
I love Laurel's Kitchen
Barbara Krauss
Friday, October 7, 2011 - 05:52
on Blog post
Basic Wheat Bread from (Laurel’s Kitchen Bread Book)
Picture-perfect !

AnnaInNC
Friday, October 7, 2011 - 05:45
on Blog post
I love love love Double Knotted Rolls!!
LOL ! I cut my "fluffies" to make wonderful toasted bases

AnnaInNC
Friday, October 7, 2011 - 05:42
on Blog post
Sourdough Biscuits #2: Flat is the new fluffy
Those look so attractive!

Salilah
Friday, October 7, 2011 - 05:40
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
lumos, you have MASTERED it !!

AnnaInNC
Friday, October 7, 2011 - 05:25
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
Slice the 1 inch piece into

lumos
Friday, October 7, 2011 - 03:40
on Blog post
XVIII - Sourdough Schiacciata con L’Uva ….sort of.
Grill?

Ruralidle
Friday, October 7, 2011 - 03:36
on Blog post
XVIII - Sourdough Schiacciata con L’Uva ….sort of.
Hello, Chuk! May be' you

leostrog
Friday, October 7, 2011 - 03:35
on Forum topic
Malted Wheat Flakes
You can buy in UK in this

leostrog
Friday, October 7, 2011 - 03:24
on Forum topic
Approximating malted wheat flakes
link to long thread on baking bread with spelt

subfuscpersona
Friday, October 7, 2011 - 02:55
on Blog post
help with grain milling