Recent Forum and Blog Comments

Two Years!

ananda
Wednesday, October 5, 2011 - 10:06
on Blog post
Stureby Deluxe imitation
too high protein?
Home Baker
Wednesday, October 5, 2011 - 09:37
on Forum topic
A question about fresh milled grain and fragile dough-are they related?
Wonderful Post!
ehanner
Wednesday, October 5, 2011 - 09:29
on Blog post
Bread and Meat, the making of a savoury sandwich
Stiff levain/sourdough

breadbakingbassplayer
Wednesday, October 5, 2011 - 09:27
on Blog post
10/4/11 - Baguettes
Dirty Oven?

ClimbHi
Wednesday, October 5, 2011 - 09:07
on Forum topic
My WFO & Pls. VOTE for my little brothers!
Low Hydration and the DLX
ehanner
Wednesday, October 5, 2011 - 08:59
on Forum topic
Low hydration dough on the Electrolux Assistan Original
Restarting
Ford
Wednesday, October 5, 2011 - 08:15
on Forum topic
A Rebellious vinegary Starter
Hi, all

davidg618
Wednesday, October 5, 2011 - 07:57
on Blog post
Navajo Fry Bread
Hi, nico

davidg618
Wednesday, October 5, 2011 - 07:54
on Forum topic
Striving for flavor consistency in home sourdough baking (Ischia starter from Ed Wood)
Maybe ...

Crider
Wednesday, October 5, 2011 - 07:49
on Blog post
10/4/11 - Baguettes
Yum!

Crider
Wednesday, October 5, 2011 - 07:44
on Blog post
Experiments in Pasta: Milling My Own Flour
Yes, beautiful!
Barbara Krauss
Wednesday, October 5, 2011 - 07:26
on Blog post
10/4/11 - Baguettes
Retsel

loydb
Wednesday, October 5, 2011 - 07:16
on Blog post
help with grain milling
Of course you are right about
Vogel
Wednesday, October 5, 2011 - 06:46
on Forum topic
I HATE WHOLE WHEAT
But how in WFO?

varda
Wednesday, October 5, 2011 - 06:13
on Blog post
Bread and Meat, the making of a savoury sandwich
Pizza Oven & Bread
CanuckJim
Wednesday, October 5, 2011 - 06:05
on Forum topic
Pizza Ovens
milling
robkaro
Wednesday, October 5, 2011 - 06:01
on Blog post
help with grain milling
Pizza Oven
Bear in the Kitchen
Wednesday, October 5, 2011 - 05:54
on Forum topic
Pizza Ovens
check out this site

Frequent Flyer
Wednesday, October 5, 2011 - 05:31
on Blog post
help with grain milling
Hi Codruta

varda
Wednesday, October 5, 2011 - 05:26
on Blog post
Rye-Einkorn Bread (two sourdoughs, and one AYW)
Hi Mini

varda
Wednesday, October 5, 2011 - 05:15
on Blog post
Andy's Gilchester Miche with Atta Flour
Ok, I'm in - The "beef tongue on rye" in the index did it !!!

AnnaInNC
Wednesday, October 5, 2011 - 05:15
on Forum topic
Book Release: Inside the Jewish Bakery
Varda, Thank you for your

codruta
Wednesday, October 5, 2011 - 05:09
on Blog post
Rye-Einkorn Bread (two sourdoughs, and one AYW)
I'd say go for it!
but let us

SallyBR
Wednesday, October 5, 2011 - 05:04
on Forum topic
Spelt and Cornmeal Rolls
If you're ever in Austin...

loydb
Wednesday, October 5, 2011 - 04:57
on Blog post
Experiments in Pasta: Milling My Own Flour
And another one ... (30% rye Mischbrot)

Juergen Krauss
Wednesday, October 5, 2011 - 04:55
on Blog post
Revisiting my German rye/wheat formula
Climbavay, I can't offer
barryvabeach
Wednesday, October 5, 2011 - 04:30
on Forum topic
Reinhart 100% WW - Many Questions!
Mini, you are actually growing good and ripe corn in

AnnaInNC
Wednesday, October 5, 2011 - 04:14
on Forum topic
Spelt and Cornmeal Rolls
asking consistency

nicodvb
Wednesday, October 5, 2011 - 03:48
on Forum topic
Striving for flavor consistency in home sourdough baking (Ischia starter from Ed Wood)
What's your address, loydb?

pmccool
Wednesday, October 5, 2011 - 03:19
on Blog post
Experiments in Pasta: Milling My Own Flour
Great idea! I'm looking

freerk
Wednesday, October 5, 2011 - 02:14
on Forum topic
Chasing Bread
Before ya go changing the recipe, please note

Mini Oven
Tuesday, October 4, 2011 - 23:40
on Blog post
Andy's Gilchester Miche with Atta Flour
Perfect recipe for right now!

Mini Oven
Tuesday, October 4, 2011 - 23:01
on Forum topic
Spelt and Cornmeal Rolls
Yes, I have a blodgett 3 deck

arlo
Tuesday, October 4, 2011 - 22:57
on Forum topic
Pizza Ovens
That is just down right pretty!

Francine
Tuesday, October 4, 2011 - 22:53
on Forum topic
I HATE WHOLE WHEAT
Consistency

davidg618
Tuesday, October 4, 2011 - 22:17
on Forum topic
Striving for flavor consistency in home sourdough baking (Ischia starter from Ed Wood)
My starter flavor is always
cranbo
Tuesday, October 4, 2011 - 21:53
on Forum topic
Striving for flavor consistency in home sourdough baking (Ischia starter from Ed Wood)
Hi Faith!

SylviaH
Tuesday, October 4, 2011 - 21:10
on Blog post
WFOven day - all day
Forno Bravo

loydb
Tuesday, October 4, 2011 - 21:07
on Forum topic
Pizza Ovens
one more time

Franko
Tuesday, October 4, 2011 - 20:51
on Blog post
Bread and Meat, the making of a savoury sandwich
So much good food, but we
rossnroller
Tuesday, October 4, 2011 - 20:50
on Blog post
Bread and Meat, the making of a savoury sandwich
my first batch of super sprout struan is proofing right now
tn gabe
Tuesday, October 4, 2011 - 20:43
on Forum topic
Sprouted Grain
very do-able Sylvia

Franko
Tuesday, October 4, 2011 - 20:18
on Blog post
Bread and Meat, the making of a savoury sandwich
I use the recipe from WGB too

Janetcook
Tuesday, October 4, 2011 - 20:05
on Forum topic
Sprouted Grain
ways to judge doneness
Chuck
Tuesday, October 4, 2011 - 20:04
on Forum topic
Sticky loaves
Another group of beautiful

Janetcook
Tuesday, October 4, 2011 - 19:55
on Blog post
10/4/11 - Baguettes
I love the look of your

Janetcook
Tuesday, October 4, 2011 - 19:51
on Blog post
10/2/11 - Kürbiskernbrot (Pumpkinseedbread)
Franko,
Mouth watering

Janetcook
Tuesday, October 4, 2011 - 19:42
on Blog post
Bread and Meat, the making of a savoury sandwich
Beautiful!

SylviaH
Tuesday, October 4, 2011 - 19:14
on Blog post
10/2/11 - Kürbiskernbrot (Pumpkinseedbread)
Hope you give 'em a whirl, Sylvia...
rossnroller
Tuesday, October 4, 2011 - 19:14
on Blog post
Pizza Napoletana - Maggie Glezer's dough with modifications