Recent Forum and Blog Comments

This looks so good....

BettyR
Monday, August 15, 2011 - 11:51
on Forum topic
Fresh Yeast Chocolate Chocolate Chip Espresso Egg Bread
Reinhart's White Bread Variation 1 = Fluffy White Bread
thomaschacon75
Monday, August 15, 2011 - 11:51
on Forum topic
How do you get the texture of commercial white bread, which is light and kind of sponge including the flavor of them?
That's an impressive start, Tamara

pmccool
Monday, August 15, 2011 - 11:36
on Forum topic
Hello from New York
My great nieces say the cutest things

GSnyde
Monday, August 15, 2011 - 11:25
on Blog post
This weekend's baking: Bagels & SJSD 8-14-2011
Thanks RobynYour help has
nzsourdoughman
Monday, August 15, 2011 - 11:23
on Blog post
nzsourdoughmans first sourdoughs
Just want a little more
mivigliotti
Monday, August 15, 2011 - 11:21
on Forum topic
First Tartine Bake (Long)
Here's some video....

foodslut
Monday, August 15, 2011 - 11:17
on Forum topic
Baguette dispenser debuts in France
unique and interesting

Franko
Monday, August 15, 2011 - 10:56
on Blog post
Amaranth "Happiness" Bread, and two from Mr. Hamelman: Sunflower Seed Bread with Rye Sourdough, and Rustic Bread
Shreddably soft

gary.turner
Monday, August 15, 2011 - 10:46
on Forum topic
How do you get the texture of commercial white bread, which is light and kind of sponge including the flavor of them?
yep
cranbo
Monday, August 15, 2011 - 10:21
on Forum topic
Elevation and effect on crust texture - I'm stymied and need help!
Common and Business Sense

hanseata
Monday, August 15, 2011 - 10:17
on Forum topic
Do Bakers usually get breaks? At all?
Thanks for the detailed

lumos
Monday, August 15, 2011 - 09:27
on Blog post
Amaranth "Happiness" Bread, and two from Mr. Hamelman: Sunflower Seed Bread with Rye Sourdough, and Rustic Bread
The conditions described in
Yerffej
Monday, August 15, 2011 - 09:21
on Forum topic
Do Bakers usually get breaks? At all?
pale crust

bnom
Monday, August 15, 2011 - 09:14
on Forum topic
Elevation and effect on crust texture - I'm stymied and need help!
this is true
cranbo
Monday, August 15, 2011 - 09:13
on Blog post
TIPS: dough ball sizes and weights for common bread shapes
nice job! that looks
cranbo
Monday, August 15, 2011 - 09:07
on Forum topic
First Tartine Bake (Long)
Recipe too difficult

Thaichef
Monday, August 15, 2011 - 08:55
on Forum topic
Soft butter rolls + cinnamon-sugar mini bread
Thanks, Varda.Yes, the crumb

lumos
Monday, August 15, 2011 - 08:50
on Blog post
VII - Our Current Favourite : Are We There Yet? .....Almost!....maybe....
Farmer's Chop Suey

dmsnyder
Monday, August 15, 2011 - 08:49
on Blog post
This weekend's baking: Bagels & SJSD 8-14-2011
Texture of amaranth
breadsong
Monday, August 15, 2011 - 08:47
on Blog post
Amaranth "Happiness" Bread, and two from Mr. Hamelman: Sunflower Seed Bread with Rye Sourdough, and Rustic Bread
SJSD @arlo

dmsnyder
Monday, August 15, 2011 - 08:47
on Blog post
This weekend's baking: Bagels & SJSD 8-14-2011
Time to 'mess' with the dough :^)
breadsong
Monday, August 15, 2011 - 08:29
on Blog post
Amaranth "Happiness" Bread, and two from Mr. Hamelman: Sunflower Seed Bread with Rye Sourdough, and Rustic Bread
Thank you!

Nickisafoodie
Monday, August 15, 2011 - 08:26
on Blog post
Lactobacillus San Francisco Sourdough
I do have a picture, but I
CSBaker
Monday, August 15, 2011 - 08:12
on Forum topic
Bread didn't rise in the oven :(
2nd Attempt
mivigliotti
Monday, August 15, 2011 - 08:08
on Forum topic
First Tartine Bake (Long)
The difference

hanseata
Monday, August 15, 2011 - 08:08
on Forum topic
to steam or not to steam
It would be helpful

hanseata
Monday, August 15, 2011 - 08:04
on Forum topic
glossy, open crumb in baguettes
Food service norms
G-man
Monday, August 15, 2011 - 07:51
on Forum topic
Do Bakers usually get breaks? At all?
Not a bad little thesis, there!
copyu
Monday, August 15, 2011 - 07:44
on Forum topic
Do Bakers usually get breaks? At all?
Aside from what's legal, moral, etc.

varda
Monday, August 15, 2011 - 07:20
on Forum topic
Do Bakers usually get breaks? At all?
Thanks Freerk

varda
Monday, August 15, 2011 - 07:14
on Blog post
100% Whole Durum Boule "Attamura"
Hi Lumos

varda
Monday, August 15, 2011 - 07:13
on Blog post
VII - Our Current Favourite : Are We There Yet? .....Almost!....maybe....
Damp basement

hanseata
Monday, August 15, 2011 - 06:28
on Blog post
Jan Hedh's Pain au Levain With Bran and Vinegar - A Case of Bran-o-mania?
Put "fluffy" in the search box
clazar123
Monday, August 15, 2011 - 06:12
on Forum topic
How do you get the texture of commercial white bread, which is light and kind of sponge including the flavor of them?
LOL Okay so it's rare but not that rare
PastryPaul
Monday, August 15, 2011 - 06:10
on Forum topic
Do Bakers usually get breaks? At all?
Water roux provides starch
clazar123
Monday, August 15, 2011 - 05:43
on Forum topic
Mash vs. Water Roux
This is illegal practice.
Dcn Marty
Monday, August 15, 2011 - 05:29
on Forum topic
Do Bakers usually get breaks? At all?
Thank you, Andy.Yeah, it

lumos
Monday, August 15, 2011 - 05:17
on Blog post
VII - Our Current Favourite : Are We There Yet? .....Almost!....maybe....
Intensive Mixing is Key in

Mebake
Monday, August 15, 2011 - 04:51
on Forum topic
How do you get the texture of commercial white bread, which is light and kind of sponge including the flavor of them?
I'm not throwing a roll-pin

lumos
Monday, August 15, 2011 - 04:45
on Forum topic
How do you get the texture of commercial white bread, which is light and kind of sponge including the flavor of them?
Starter
Anonymous
Monday, August 15, 2011 - 04:34
on Forum topic
Does anyone sell their "sourdough starters"?
Thanks placebo
Barbara Krauss
Monday, August 15, 2011 - 04:26
on Forum topic
Sourdough starter Hydration Ratios: Thin vs Thick: How they smell, and how do they affect the final loaf.
When I was making Pugliese at
JustinB
Monday, August 15, 2011 - 03:55
on Forum topic
How do you get the texture of commercial white bread, which is light and kind of sponge including the flavor of them?
This is how it goes at my
JustinB
Monday, August 15, 2011 - 03:51
on Forum topic
Do Bakers usually get breaks? At all?
Thank goodness i have only

yozzause
Monday, August 15, 2011 - 03:37
on Forum topic
Do Bakers usually get breaks? At all?
That's an eclectic menu, David,

pmccool
Monday, August 15, 2011 - 03:35
on Blog post
This weekend's baking: Bagels & SJSD 8-14-2011
Looks great! If only spelt is

Mebake
Monday, August 15, 2011 - 03:13
on Forum topic
Spelt Sourdough (after Eric Rusch's formula)
Thank you, Mebake! :)
When I

lumos
Monday, August 15, 2011 - 03:04
on Blog post
VII - Our Current Favourite : Are We There Yet? .....Almost!....maybe....
Thanks, breadsong for your

lumos
Monday, August 15, 2011 - 02:59
on Blog post
VII - Our Current Favourite : Are We There Yet? .....Almost!....maybe....
I hope we haven't heard the

freerk
Monday, August 15, 2011 - 02:53
on Forum topic
sautumner frangipani; diverting all power to the pies