Recent Forum and Blog Comments

slow rising/proofing
Patf
Wednesday, September 21, 2011 - 12:47
on Forum topic
Need a bigger loaf
Same here. I sometimes add a

lumos
Wednesday, September 21, 2011 - 12:43
on Blog post
Hand Made Bagels-Really-Recipe update
You don't need a loaf pan....

BettyR
Wednesday, September 21, 2011 - 12:42
on Forum topic
Need a bigger loaf
Syrup in the water
ehanner
Wednesday, September 21, 2011 - 12:31
on Blog post
Hand Made Bagels-Really-Recipe update
Yeast activity

Juergen Krauss
Wednesday, September 21, 2011 - 12:26
on Forum topic
Need a bigger loaf
You mean malt syrup in the

lumos
Wednesday, September 21, 2011 - 12:23
on Blog post
Hand Made Bagels-Really-Recipe update
So I work it as 14g being
ActiveSparkles
Wednesday, September 21, 2011 - 12:03
on Forum topic
Need a bigger loaf
Real Food
ehanner
Wednesday, September 21, 2011 - 11:57
on Forum topic
Serving up Wood
It's just unnecessary

Kollin
Wednesday, September 21, 2011 - 11:53
on Forum topic
Serving up Wood
Blotchy color?
ehanner
Wednesday, September 21, 2011 - 11:41
on Blog post
Hand Made Bagels-Really-Recipe update
Metamucil in other forms
ehanner
Wednesday, September 21, 2011 - 11:36
on Forum topic
Serving up Wood
not great, but maybe not so bad either
Chuck
Wednesday, September 21, 2011 - 11:31
on Forum topic
Serving up Wood
My bagels get blotchy when I

lumos
Wednesday, September 21, 2011 - 11:27
on Blog post
Hand Made Bagels-Really-Recipe update
Thanks for your response!
My
Doughboy20
Wednesday, September 21, 2011 - 11:23
on Forum topic
Strudel Dough.... why the eggs and oil?
If proofing is taking too

lumos
Wednesday, September 21, 2011 - 11:15
on Forum topic
First time SD bagels Question
Done baking. They are a
cranbo
Wednesday, September 21, 2011 - 11:07
on Blog post
Hand Made Bagels-Really-Recipe update
neutral hydration of additions
Chuck
Wednesday, September 21, 2011 - 11:03
on Forum topic
bakers percentages
Whole wheat flowers,

Kollin
Wednesday, September 21, 2011 - 10:41
on Forum topic
Serving up Wood
Thanks Ray
ehanner
Wednesday, September 21, 2011 - 10:35
on Blog post
Hand Made Bagels-Really-Recipe update
Wooden Diet
ehanner
Wednesday, September 21, 2011 - 10:12
on Forum topic
Serving up Wood
Sawdust Repurpose

Wild-Yeast
Wednesday, September 21, 2011 - 09:34
on Forum topic
Serving up Wood
Great Job!
nycbaker11
Wednesday, September 21, 2011 - 09:24
on Blog post
Hand Made Bagels-Really-Recipe update
Thank you Jim for the
glora
Wednesday, September 21, 2011 - 09:19
on Forum topic
Harvest King Flour
Larry, you're absolutely
cranbo
Wednesday, September 21, 2011 - 09:08
on Blog post
Rut or Rye?
Here's how to calculate how
cranbo
Wednesday, September 21, 2011 - 08:59
on Forum topic
Need a bigger loaf
Wood
siuflower
Wednesday, September 21, 2011 - 08:55
on Forum topic
Serving up Wood
where
siuflower
Wednesday, September 21, 2011 - 08:53
on Forum topic
Hi from Greece
That is really disgusting :(

Kollin
Wednesday, September 21, 2011 - 08:46
on Forum topic
Serving up Wood
Easy sour
sam
Wednesday, September 21, 2011 - 08:18
on Forum topic
More sour with hydration
Just a quick question. For my
ActiveSparkles
Wednesday, September 21, 2011 - 08:18
on Forum topic
Need a bigger loaf
Oven constructed on site
breadsong
Wednesday, September 21, 2011 - 08:01
on Blog post
Kneading Conference West 2011
Oh. As I said, was just
ActiveSparkles
Wednesday, September 21, 2011 - 07:59
on Forum topic
2lb tin/ recipe help
What I do
G-man
Wednesday, September 21, 2011 - 07:53
on Forum topic
More sour with hydration
I'll second that
jcking
Wednesday, September 21, 2011 - 06:52
on Forum topic
What's your favorite toaster?
Thanks Khalid

wally
Wednesday, September 21, 2011 - 06:50
on Blog post
Rut or Rye?
Thank you so much Larry
ehanner
Wednesday, September 21, 2011 - 06:34
on Blog post
Hand Made Bagels-Really-Recipe update
Tasting Sourdough Bagels
ehanner
Wednesday, September 21, 2011 - 06:10
on Blog post
Hand Made Bagels-Really-Recipe update
yeast

pjaj
Wednesday, September 21, 2011 - 06:00
on Forum topic
2lb tin/ recipe help
please explain
bobku
Wednesday, September 21, 2011 - 05:13
on Forum topic
Lesson: Squeeze more sour from your sourdough
I let it rise for an hour,
ActiveSparkles
Wednesday, September 21, 2011 - 04:54
on Forum topic
2lb tin/ recipe help
Great post Eric!

wally
Wednesday, September 21, 2011 - 04:45
on Blog post
Hand Made Bagels-Really-Recipe update
Bakers percentages

wally
Wednesday, September 21, 2011 - 04:37
on Forum topic
bakers percentages
FInally blogged about it....

SallyBR
Wednesday, September 21, 2011 - 04:31
on Blog post
White sourdough bread with rosemary and toasted wheatgerm
As Marcus Said, Nice pudding!

Mebake
Wednesday, September 21, 2011 - 04:28
on Blog post
Rut or Rye?
Flavor difference

wally
Wednesday, September 21, 2011 - 04:24
on Blog post
Rut or Rye?
A good rut to be in

wally
Wednesday, September 21, 2011 - 04:19
on Blog post
Rut or Rye?
Interesting technique

wally
Wednesday, September 21, 2011 - 04:18
on Blog post
Rut or Rye?
Thanks Eric

wally
Wednesday, September 21, 2011 - 04:11
on Blog post
Rut or Rye?
More bagels from the master
hansjoakim
Wednesday, September 21, 2011 - 03:24
on Blog post
Hand Made Bagels-Really-Recipe update
I don't use eggs
Noor13
Wednesday, September 21, 2011 - 03:16
on Forum topic
Strudel Dough.... why the eggs and oil?