Recent Forum and Blog Comments

Parch
jcking
Saturday, September 17, 2011 - 14:50
on Forum topic
transfering the dough
Sand Man
jcking
Saturday, September 17, 2011 - 14:42
on Forum topic
Anyone used sand instead of stone?
humph - live and learn

varda
Saturday, September 17, 2011 - 14:26
on Blog post
HansJoakim's WW Pain au levain (v.2)
loaf on paper, on top of

FoodFascist
Saturday, September 17, 2011 - 14:19
on Forum topic
Anyone used sand instead of stone?
Question?
jcking
Saturday, September 17, 2011 - 13:59
on Forum topic
Anyone used sand instead of stone?
In that case, what's a role

lumos
Saturday, September 17, 2011 - 13:54
on Forum topic
Anyone used sand instead of stone?
We use 'wicked' a lot in UK,

lumos
Saturday, September 17, 2011 - 13:50
on Blog post
HansJoakim's WW Pain au levain (v.2)
Shiny surface
proth5
Saturday, September 17, 2011 - 13:48
on Blog post
We all holla
Thanks
proth5
Saturday, September 17, 2011 - 13:45
on Blog post
We all holla
Thanks
proth5
Saturday, September 17, 2011 - 13:45
on Blog post
We all holla
Thanks
proth5
Saturday, September 17, 2011 - 13:43
on Blog post
We all holla
Like
proth5
Saturday, September 17, 2011 - 13:41
on Blog post
We all holla
Well,
proth5
Saturday, September 17, 2011 - 13:40
on Blog post
We all holla
well I'm not planning to pour

FoodFascist
Saturday, September 17, 2011 - 13:39
on Forum topic
Anyone used sand instead of stone?
What a great test! LOL
HeidiH
Saturday, September 17, 2011 - 13:37
on Forum topic
Monkey Bread Whine ;-)
Wow, how did you manage to
Vogel
Saturday, September 17, 2011 - 13:29
on Blog post
We all holla
Khalid, this bread turned out perfectly !

AnnaInNC
Saturday, September 17, 2011 - 13:03
on Blog post
HansJoakim's WW Pain au levain (v.2)
Wicked?

varda
Saturday, September 17, 2011 - 12:59
on Blog post
HansJoakim's WW Pain au levain (v.2)
Varda, I ordered Durum -

AnnaInNC
Saturday, September 17, 2011 - 12:58
on Blog post
Sesame Semolina Braid
Enjoy!

freerk
Saturday, September 17, 2011 - 12:34
on Blog post
Bread, Bucket Lists and starter maintenance
I was only about 12 when we
Just Loafin
Saturday, September 17, 2011 - 12:27
on Blog post
Bread, Bucket Lists and starter maintenance
It takes less time to heat

lumos
Saturday, September 17, 2011 - 12:21
on Forum topic
Anyone used sand instead of stone?
roll them in butter first?
mimifix
Saturday, September 17, 2011 - 11:54
on Forum topic
Monkey Bread Whine ;-)
Well then

varda
Saturday, September 17, 2011 - 11:30
on Blog post
Pain au Levain with Korean flour
Bake it all the way?

longhorn
Saturday, September 17, 2011 - 11:19
on Forum topic
how to hold then finish as though fresh baked
Anna, I have to ask

varda
Saturday, September 17, 2011 - 11:07
on Blog post
Sesame Semolina Braid
Thanks for the tip, Codruta.

lumos
Saturday, September 17, 2011 - 10:40
on Blog post
Rye-Einkorn Bread (two sourdoughs, and one AYW)
Hi again, Khalid. :)Thanks

lumos
Saturday, September 17, 2011 - 10:28
on Blog post
HansJoakim's WW Pain au levain (v.2)
Einkorn
Dave W
Saturday, September 17, 2011 - 09:46
on Blog post
Rye-Einkorn Bread (two sourdoughs, and one AYW)
o yes, that will definitely

freerk
Saturday, September 17, 2011 - 09:45
on Forum topic
The ensaimada revisited - time lapse video
Semolina has become one of my all-time favorite flours

AnnaInNC
Saturday, September 17, 2011 - 09:29
on Blog post
Sesame Semolina Braid
Very nice, Pat
louie brown
Saturday, September 17, 2011 - 09:04
on Blog post
We all holla
Freerk,
Very nice video, well
Yerffej
Saturday, September 17, 2011 - 08:38
on Forum topic
The ensaimada revisited - time lapse video
Khalid, thank you. Your

codruta
Saturday, September 17, 2011 - 08:08
on Blog post
Rye-Einkorn Bread (two sourdoughs, and one AYW)
A word of caution, Lumos..,

Mebake
Saturday, September 17, 2011 - 08:00
on Blog post
HansJoakim's WW Pain au levain (v.2)
Sorry about the dot. I can't

codruta
Saturday, September 17, 2011 - 07:44
on Blog post
Rye-Einkorn Bread (two sourdoughs, and one AYW)
hehe, it's a bit embarassing

lumos
Saturday, September 17, 2011 - 07:18
on Blog post
Rye-Einkorn Bread (two sourdoughs, and one AYW)
It's really good to hear

lumos
Saturday, September 17, 2011 - 07:10
on Blog post
HansJoakim's WW Pain au levain (v.2)
SF, the sides are crunchy as well, albeit a thinner crust

AnnaInNC
Saturday, September 17, 2011 - 06:59
on Forum topic
Using a loaf pan for a lean "artisan" loaf
Lumos, you're always so nice

codruta
Saturday, September 17, 2011 - 06:49
on Blog post
Rye-Einkorn Bread (two sourdoughs, and one AYW)
maybe
Chuck
Saturday, September 17, 2011 - 06:41
on Forum topic
how to hold then finish as though fresh baked
more to come!

freerk
Saturday, September 17, 2011 - 06:25
on Forum topic
The ensaimada revisited - time lapse video
Thats right, Lumos.

Mebake
Saturday, September 17, 2011 - 05:29
on Blog post
HansJoakim's WW Pain au levain (v.2)
are the sides crusty as well as the top?

subfuscpersona
Saturday, September 17, 2011 - 05:27
on Forum topic
Using a loaf pan for a lean "artisan" loaf
Thanks for posting. I know

Mebake
Saturday, September 17, 2011 - 04:46
on Blog post
A fine little film, and you don't really need to be able to speak French
Par baking

RobynNZ
Saturday, September 17, 2011 - 04:28
on Forum topic
how to hold then finish as though fresh baked
Another beauty, Codruta!
When

lumos
Saturday, September 17, 2011 - 04:26
on Blog post
Rye-Einkorn Bread (two sourdoughs, and one AYW)
Absolutely great loaves ,

Mebake
Saturday, September 17, 2011 - 03:56
on Blog post
Rye-Einkorn Bread (two sourdoughs, and one AYW)
Thanks for reply, Khalid.So,

lumos
Saturday, September 17, 2011 - 03:48
on Blog post
HansJoakim's WW Pain au levain (v.2)
Thank you Lumos! No, I have

Mebake
Saturday, September 17, 2011 - 03:04
on Blog post
HansJoakim's WW Pain au levain (v.2)