Recent Forum and Blog Comments

Great pics and great post,

Floydm
Tuesday, August 16, 2011 - 22:00
on Blog post
SFBI Artisan I, Day 2
Thanks Jay
ehanner
Tuesday, August 16, 2011 - 20:57
on Blog post
SFBI Artisan I, Day 2
Roux and Mash
charbono
Tuesday, August 16, 2011 - 20:35
on Forum topic
Mash vs. Water Roux
Hi Chuck,
I baked by feel,
mido_mijo
Tuesday, August 16, 2011 - 20:22
on Forum topic
Doughy and "heavy" bread
the look

Franko
Tuesday, August 16, 2011 - 20:21
on Blog post
Pain au Levain with Red Fife # 2 and an Attamura bread
Starting out small in New York
msbreadbaker
Tuesday, August 16, 2011 - 20:17
on Forum topic
Hello from New York
Hi Dragonbones,
I recall
mido_mijo
Tuesday, August 16, 2011 - 20:09
on Forum topic
Doughy and "heavy" bread
Best answer: Debra Wink, 2010

JonnyP
Tuesday, August 16, 2011 - 20:01
on Forum topic
Sourdough starter Hydration Ratios: Thin vs Thick: How they smell, and how do they affect the final loaf.
Beautiful Bakes, Franko

GSnyde
Tuesday, August 16, 2011 - 20:01
on Blog post
Pain au Levain with Red Fife # 2 and an Attamura bread
Perhaps Croissants are not the Most Sinful Thing

GSnyde
Tuesday, August 16, 2011 - 19:56
on Blog post
Pâtisserie: A Lamentation
I just washed out some large
rolls
Tuesday, August 16, 2011 - 19:49
on Forum topic
Where to find a tall cake mould - panettone type
This is the right answer.
thomaschacon75
Tuesday, August 16, 2011 - 19:43
on Forum topic
How do you pronounce 'boule'?
That's "trouble"

joeg214
Tuesday, August 16, 2011 - 19:37
on Forum topic
How do you pronounce 'boule'?
Hi Everyone, Thanks for the
cor
Tuesday, August 16, 2011 - 19:20
on Forum topic
Do Bakers usually get breaks? At all?
How about croissant bread pudding?
txfarmer
Tuesday, August 16, 2011 - 18:59
on Blog post
Pâtisserie: A Lamentation
Just have to chime in
txfarmer
Tuesday, August 16, 2011 - 18:55
on Blog post
Pâtisserie: A Lamentation
inspired baking Alan!

Franko
Tuesday, August 16, 2011 - 18:54
on Blog post
French Broad Rye Hopper Bread
Sounds like we are at the same level of understanding
clazar123
Tuesday, August 16, 2011 - 18:53
on Forum topic
Mash vs. Water Roux
Bringing back the basics
buzybee
Tuesday, August 16, 2011 - 18:52
on Forum topic
Preserving the art of bread making
Lots of choices
buzybee
Tuesday, August 16, 2011 - 18:43
on Forum topic
Preserving the art of bread making
Marcus,
asfolks
Tuesday, August 16, 2011 - 18:37
on Blog post
French Broad Rye Hopper Bread
I am going to try the
lizaveta
Tuesday, August 16, 2011 - 18:29
on Forum topic
Home milling
I know in Vietnam....

foodslut
Tuesday, August 16, 2011 - 18:19
on Forum topic
Cambodian-French Bread
how do you tell when to take it out of the oven?
Chuck
Tuesday, August 16, 2011 - 17:44
on Forum topic
Doughy and "heavy" bread
an offer you can't refuse

Franko
Tuesday, August 16, 2011 - 17:41
on Blog post
Pain au Levain with Red Fife # 2 and an Attamura bread
how should I generate high heat for flour->starchGel?
Chuck
Tuesday, August 16, 2011 - 17:32
on Forum topic
Mash vs. Water Roux
wide variety of "water roux" procedures leaves me still puzzled
Chuck
Tuesday, August 16, 2011 - 17:30
on Forum topic
Mash vs. Water Roux
One more thing

gary.turner
Tuesday, August 16, 2011 - 17:16
on Blog post
Pâtisserie: A Lamentation
You exagerate

gary.turner
Tuesday, August 16, 2011 - 17:12
on Blog post
Pâtisserie: A Lamentation
Playtime!

longhorn
Tuesday, August 16, 2011 - 17:05
on Blog post
SFBIArtisan 1, Day 1
Yes...

longhorn
Tuesday, August 16, 2011 - 17:03
on Blog post
SFBIArtisan 1, Day 1
brings back memories

Elagins
Tuesday, August 16, 2011 - 16:47
on Blog post
This weekend's baking: Bagels & SJSD 8-14-2011
Jam yes, but more butter?

GSnyde
Tuesday, August 16, 2011 - 16:35
on Blog post
Pâtisserie: A Lamentation
Like eating sourdough

GSnyde
Tuesday, August 16, 2011 - 16:34
on Blog post
Pâtisserie: A Lamentation
Apprenticeship
thedutchbaker
Tuesday, August 16, 2011 - 16:24
on Forum topic
seeking apprenticeship/work trade in MA
Um.. no.. sorry :-( I'm still

FoodFascist
Tuesday, August 16, 2011 - 16:19
on Forum topic
Where to find a tall cake mould - panettone type
The absoluite stuff of nightmares
EvaB
Tuesday, August 16, 2011 - 16:09
on Forum topic
Anadama Lemon Rye -- memory of an old hippy
Nice baguettes no matter
EvaB
Tuesday, August 16, 2011 - 16:04
on Blog post
VIII - Hamelinet Poolish Baguette : My Regular Baguette Formula
Hmm, heavy man!
EvaB
Tuesday, August 16, 2011 - 15:59
on Blog post
Pâtisserie: A Lamentation
Ok that one is
EvaB
Tuesday, August 16, 2011 - 15:35
on Blog post
Sourdough Chocolate Marble Loaf - MUST. LAMINATE. CAN'T. STOP.
Fantastic results

varda
Tuesday, August 16, 2011 - 15:16
on Blog post
Pain au Levain with Red Fife # 2 and an Attamura bread
Try one of those tiny hot
EvaB
Tuesday, August 16, 2011 - 15:12
on Forum topic
Mash vs. Water Roux
The bread looks awesome,
JimmyChoCho
Tuesday, August 16, 2011 - 15:10
on Forum topic
First Tartine Bake (Long)
I agree completly with you
EvaB
Tuesday, August 16, 2011 - 14:59
on Forum topic
Do Bakers usually get breaks? At all?
I know what you are saying

freerk
Tuesday, August 16, 2011 - 14:24
on Forum topic
sautumner frangipani; diverting all power to the pies
Ah, yes, so you can empathize ...
HeidiH
Tuesday, August 16, 2011 - 14:19
on Forum topic
Anadama Lemon Rye -- memory of an old hippy
Have you checked this site

lumos
Tuesday, August 16, 2011 - 14:01
on Forum topic
Where to find a tall cake mould - panettone type
Great looking bread Andy
EvaB
Tuesday, August 16, 2011 - 13:58
on Blog post
Tumminia and Pane Nero di Castelvetrano
Looks nice, and sounds good
EvaB
Tuesday, August 16, 2011 - 13:35
on Forum topic
Anadama Lemon Rye -- memory of an old hippy
Hi Andy,
I placed an order

FoodFascist
Tuesday, August 16, 2011 - 12:56
on Forum topic
Where to find a tall cake mould - panettone type