Recent Forum and Blog Comments

Welcome aboard
jcking
Thursday, October 6, 2011 - 12:14
on Forum topic
Hello from the Chilly Northeast!
Oh, ops, sorry Codruta, i've

Mebake
Thursday, October 6, 2011 - 12:02
on Blog post
Stureby Deluxe imitation
my personal go-to
G-man
Thursday, October 6, 2011 - 11:58
on Forum topic
My sourdough bread has soap taste - any idea?
thanks, crider! No milk

Mebake
Thursday, October 6, 2011 - 11:50
on Blog post
Basic Wheat Bread from (Laurel’s Kitchen Bread Book)
Citric Acid
smasty
Thursday, October 6, 2011 - 11:33
on Forum topic
Citric Acid in Bread as a preservative
thanx, Andy, right on time!

codruta
Thursday, October 6, 2011 - 11:29
on Blog post
Wheat Levain and Kamut Boules Baked in the Wood-fired Oven
flour option

ananda
Thursday, October 6, 2011 - 11:23
on Blog post
Wheat Levain and Kamut Boules Baked in the Wood-fired Oven
Ciabattinis

wally
Thursday, October 6, 2011 - 11:05
on Blog post
Bread and Meat, the making of a savoury sandwich
Send me a flight ticket,

lumos
Thursday, October 6, 2011 - 09:56
on Blog post
Stureby Deluxe imitation
Oh, gvz, you're too

lumos
Thursday, October 6, 2011 - 09:55
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
Hi, Codruta
I've tried

lumos
Thursday, October 6, 2011 - 09:53
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
A scale

nasv
Thursday, October 6, 2011 - 09:50
on Forum topic
Reinhart 100% WW - Many Questions!
Andy, if you see this comment

codruta
Thursday, October 6, 2011 - 09:45
on Blog post
Wheat Levain and Kamut Boules Baked in the Wood-fired Oven
Thank you, Khalid. You

codruta
Thursday, October 6, 2011 - 09:33
on Blog post
Stureby Deluxe imitation
Varda, given the fact that

codruta
Thursday, October 6, 2011 - 09:29
on Blog post
Stureby Deluxe imitation
lumos, come please in

codruta
Thursday, October 6, 2011 - 09:22
on Blog post
Stureby Deluxe imitation
Franko,
Thanks for the

Janetcook
Thursday, October 6, 2011 - 09:21
on Blog post
Bread and Meat, the making of a savoury sandwich
Phil, just the other day I

codruta
Thursday, October 6, 2011 - 09:21
on Blog post
Stureby Deluxe imitation
Perfection again!
sam
Thursday, October 6, 2011 - 09:19
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
lumos, you and I have much in

codruta
Thursday, October 6, 2011 - 09:15
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
thanks!
sam
Thursday, October 6, 2011 - 09:09
on Blog post
100% white
Thanks, Varda. :)
Yeah,

lumos
Thursday, October 6, 2011 - 08:23
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
It's been a

lumos
Thursday, October 6, 2011 - 08:15
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
Codruta, Your bread looks terrific

varda
Thursday, October 6, 2011 - 08:10
on Blog post
Stureby Deluxe imitation
Bear,
It can be, it just

arlo
Thursday, October 6, 2011 - 08:09
on Forum topic
Pizza Ovens
Nice loaf

Crider
Thursday, October 6, 2011 - 07:56
on Blog post
Basic Wheat Bread from (Laurel’s Kitchen Bread Book)
A second thought regarding J Hamelman suggestion

drdudidu
Thursday, October 6, 2011 - 07:26
on Forum topic
My sourdough bread has soap taste - any idea?
Yep, the loaf tastes pretty
ClimbAway
Thursday, October 6, 2011 - 07:09
on Forum topic
Reinhart 100% WW - Many Questions!
Thanks, Varda!
You don't have

Mebake
Thursday, October 6, 2011 - 06:14
on Blog post
Basic Wheat Bread from (Laurel’s Kitchen Bread Book)
Nice installment

varda
Thursday, October 6, 2011 - 06:05
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
I can't believe it's 100% whole wheat

varda
Thursday, October 6, 2011 - 06:01
on Blog post
Basic Wheat Bread from (Laurel’s Kitchen Bread Book)
Thanks Arlo
Bear in the Kitchen
Thursday, October 6, 2011 - 05:57
on Forum topic
Pizza Ovens
This looks great

varda
Thursday, October 6, 2011 - 05:56
on Blog post
100% white
Thank you, Phil! let me

Mebake
Thursday, October 6, 2011 - 05:54
on Blog post
Basic Wheat Bread from (Laurel’s Kitchen Bread Book)
Sparking Great Memories
whosinthekitchen
Thursday, October 6, 2011 - 05:27
on Blog post
Navajo Fry Bread
Lumos, I envy your skills in

codruta
Thursday, October 6, 2011 - 04:41
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
Bread ~ Hamelman
slidething
Thursday, October 6, 2011 - 04:35
on Basic page
Bread: A Baker's Book of Techniques and Recipes
I agree, I use beer yeast all
tsaint
Thursday, October 6, 2011 - 04:18
on Forum topic
how to extract barm from beer for baking
I did not adjust the

drdudidu
Thursday, October 6, 2011 - 04:15
on Forum topic
My sourdough bread has soap taste - any idea?
Really nice Khalid,
The

PiPs
Thursday, October 6, 2011 - 03:03
on Blog post
Basic Wheat Bread from (Laurel’s Kitchen Bread Book)
Just one

lumos
Thursday, October 6, 2011 - 02:14
on Blog post
My first einkorn bread
Lovely looking breads,

Mebake
Thursday, October 6, 2011 - 02:10
on Blog post
Stureby Deluxe imitation
Looks beautiful, gvz... i

Mebake
Thursday, October 6, 2011 - 02:03
on Blog post
My first einkorn bread
Love the colour of the crust!

lumos
Thursday, October 6, 2011 - 02:01
on Blog post
100% white
Hehe... True, Lumos.. we are

Mebake
Thursday, October 6, 2011 - 01:54
on Blog post
Basic Wheat Bread from (Laurel’s Kitchen Bread Book)
Thanks, Khalid. :)Yeah,

lumos
Thursday, October 6, 2011 - 01:54
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
Great White mash bread , gvz!

Mebake
Thursday, October 6, 2011 - 01:50
on Blog post
100% white
LOL
The whole procedure from

lumos
Thursday, October 6, 2011 - 01:45
on Blog post
Basic Wheat Bread from (Laurel’s Kitchen Bread Book)
Hey, Lumos! those baguettes

Mebake
Thursday, October 6, 2011 - 01:43
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
durum

nicodvb
Thursday, October 6, 2011 - 01:39
on Blog post
100% white