Recent Forum and Blog Comments

pacing? no! I pull up a chair and watch.

Mini Oven
Thursday, June 2, 2011 - 23:32
on Blog post
My First Loaf!
have you checked thru the milling info here?

Mini Oven
Thursday, June 2, 2011 - 23:21
on Forum topic
Anyone Have an Instruction Sheet for the Wolfgang
Self defense response?

Mini Oven
Thursday, June 2, 2011 - 23:17
on Forum topic
Vinegar smell when Baking
I'd say nicely done. In no

arlo
Thursday, June 2, 2011 - 23:00
on Blog post
My First Loaf!
Three cheers for Dstroy!

dmsnyder
Thursday, June 2, 2011 - 21:54
on Blog post
My First Loaf!
One more thought...

alittlesquirrely
Thursday, June 2, 2011 - 20:54
on Forum topic
Vinegar smell when Baking
That helps a lot! Thanks!
gringogigante
Thursday, June 2, 2011 - 19:15
on Forum topic
newbie question - why need to let dough rise twice?
Vinegar smell when baking

JimmyK
Thursday, June 2, 2011 - 19:14
on Forum topic
Vinegar smell when Baking
Taste through chemistry, and

totels
Thursday, June 2, 2011 - 19:13
on Forum topic
newbie question - why need to let dough rise twice?
Improving the Outcome with Second Rise

flournwater
Thursday, June 2, 2011 - 19:04
on Forum topic
newbie question - why need to let dough rise twice?
Thanks Sylvia, it was as good

tssaweber
Thursday, June 2, 2011 - 17:46
on Blog post
AP Ultragrain
Sue,
Thanks for this info.

Janetcook
Thursday, June 2, 2011 - 17:18
on Blog post
Bourke Street Bakery's Spiced Fruit Sourdough - love it, love it, love it
Thanks Janet
MadAboutB8
Thursday, June 2, 2011 - 16:39
on Blog post
Bourke Street Bakery's Spiced Fruit Sourdough - love it, love it, love it
Thanks Sylvia
MadAboutB8
Thursday, June 2, 2011 - 16:37
on Blog post
Bourke Street Bakery's Spiced Fruit Sourdough - love it, love it, love it
Thanks Ron
MadAboutB8
Thursday, June 2, 2011 - 16:36
on Blog post
Bourke Street Bakery's Spiced Fruit Sourdough - love it, love it, love it
Chuck thank you for the tips
m1333
Thursday, June 2, 2011 - 16:20
on Forum topic
Why is the grain temperature important?
That make a lot of sense
m1333
Thursday, June 2, 2011 - 16:19
on Forum topic
Why is the grain temperature important?
no u toucha my enzymes!
Chuck
Thursday, June 2, 2011 - 15:06
on Forum topic
Why is the grain temperature important?
Looks nice and crispy!

SylviaH
Thursday, June 2, 2011 - 14:51
on Blog post
AP Ultragrain
Thanks so much for this Mini,
goose13
Thursday, June 2, 2011 - 14:25
on Forum topic
How can I tell if there is an enzyme problem?
vit C

nicodvb
Thursday, June 2, 2011 - 14:24
on Forum topic
How can I tell if there is an enzyme problem?
I've already moved the
goose13
Thursday, June 2, 2011 - 14:23
on Forum topic
How can I tell if there is an enzyme problem?
Ah, sono questi?

nicodvb
Thursday, June 2, 2011 - 14:14
on Forum topic
Roman maritozzi (oval-shaped sweet buns) - Italy
Powerful question.

Mini Oven
Thursday, June 2, 2011 - 14:10
on Forum topic
why does my bread split when it rises?
Interesting discussion

hanseata
Thursday, June 2, 2011 - 14:05
on Blog post
Pain de Campagne with Gilchesters Farmhouse Flour
Thank you for your big
teketeke
Thursday, June 2, 2011 - 14:00
on Blog post
four or five grain levain
Pesky Thiol compounds

Mini Oven
Thursday, June 2, 2011 - 13:54
on Forum topic
How can I tell if there is an enzyme problem?
What beautiful loaves.

Janetcook
Thursday, June 2, 2011 - 13:41
on Blog post
Bourke Street Bakery's Spiced Fruit Sourdough - love it, love it, love it
Hope that triggers a solution
rhomp2002
Thursday, June 2, 2011 - 13:33
on Forum topic
List of languages in the postings
Alter the hydration

ananda
Thursday, June 2, 2011 - 12:57
on Forum topic
How can I tell if there is an enzyme problem?
I upgraded

Floydm
Thursday, June 2, 2011 - 12:39
on Forum topic
List of languages in the postings
No
rhomp2002
Thursday, June 2, 2011 - 11:59
on Forum topic
List of languages in the postings
You are the best! I admire

codruta
Thursday, June 2, 2011 - 11:49
on Blog post
four or five grain levain
Doves wholemeal flour is
spinypineapple
Thursday, June 2, 2011 - 11:11
on Forum topic
Student baker
A good and money-saving hobby
spinypineapple
Thursday, June 2, 2011 - 11:09
on Forum topic
Student baker
Yes Mini
jcking
Thursday, June 2, 2011 - 10:31
on Forum topic
why does my bread split when it rises?
Thanks, Akiko!

SylviaH
Thursday, June 2, 2011 - 10:27
on Blog post
Today's tour of my refrigerator :)
Thanks, Glenn!

SylviaH
Thursday, June 2, 2011 - 10:21
on Blog post
Today's tour of my refrigerator :)
Gorgeous loaves!

SylviaH
Thursday, June 2, 2011 - 10:17
on Blog post
Bourke Street Bakery's Spiced Fruit Sourdough - love it, love it, love it
Hmmm...
copyu
Thursday, June 2, 2011 - 10:15
on Forum topic
Pretzel Salt needs a 'myth-buster'!
I'll second that!

Breadandwine
Thursday, June 2, 2011 - 10:04
on Forum topic
Student baker
Jim, it's just a simple straight sourdough

Mini Oven
Thursday, June 2, 2011 - 09:53
on Forum topic
why does my bread split when it rises?
I'll have to give it a try

Crider
Thursday, June 2, 2011 - 09:40
on Forum topic
Flour from Whole Grain Connection, Mountain View Farmers' Market, CA
Thank you!!

dablues
Thursday, June 2, 2011 - 08:57
on Forum topic
Roman maritozzi (oval-shaped sweet buns) - Italy
Hi Akiko

breadbythecreek
Thursday, June 2, 2011 - 08:51
on Blog post
Survival of the Fittest – Which Fruit Yeast Water to Keep?
You really know how to get my attention ;-)
RonRay
Thursday, June 2, 2011 - 08:49
on Blog post
Bourke Street Bakery's Spiced Fruit Sourdough - love it, love it, love it
HI Mini - Oops, sorry

breadbythecreek
Thursday, June 2, 2011 - 08:48
on Blog post
Survival of the Fittest – Which Fruit Yeast Water to Keep?
I understand,

Frequent Flyer
Thursday, June 2, 2011 - 08:43
on Blog post
Inquiring Minds Must Know!! Can Blueberry Yeast Water be Pushed to the Limit?
Stage 1 is better already!

caraway
Thursday, June 2, 2011 - 08:36
on Forum topic
Starter Ripening - sharing lessons learned
You lucky people!

shansen10
Thursday, June 2, 2011 - 08:12
on Blog post
Travel Notes (food version) - Toscano and Paris, May, 2011