Recent Forum and Blog Comments

Question about salt
alldogz
Tuesday, May 31, 2011 - 09:37
on Blog post
Thank you, Syd!
Wow, Job well done Pamela
RonRay
Tuesday, May 31, 2011 - 09:21
on Blog post
Blueberry Yeast Water Boule with Blueberry Puree
Thanks...
bobchristenson
Tuesday, May 31, 2011 - 09:10
on Forum topic
Earth oven collapse
Really nice!

varda
Tuesday, May 31, 2011 - 09:08
on Blog post
HansJoakim's Rye leavened Pain Au levain
Thanks, Nick

MNBäcker
Tuesday, May 31, 2011 - 09:07
on Forum topic
Source for WFO door?
The Mummy Thread?
Dave323
Tuesday, May 31, 2011 - 09:03
on Forum topic
Shipping bread for Christmas Gifts - is it possible to get there fresh and edible?
this is the proof

nicodvb
Tuesday, May 31, 2011 - 08:51
on Blog post
HansJoakim's Rye leavened Pain Au levain
Wow! Khalid, that is sure one
Syd
Tuesday, May 31, 2011 - 08:51
on Blog post
HansJoakim's Rye leavened Pain Au levain
Beautiful crust and crumb! butterflygrooves!

SylviaH
Tuesday, May 31, 2011 - 08:47
on Forum topic
First Pugliese - Thanks to SylviaH!
check this out

Nickisafoodie
Tuesday, May 31, 2011 - 08:44
on Forum topic
Source for WFO door?
I think I got it

MNBäcker
Tuesday, May 31, 2011 - 08:32
on Forum topic
Source for WFO door?
Don't forget overhead....

foodslut
Tuesday, May 31, 2011 - 08:23
on Forum topic
Selling rye bread
Thank you, Syd! It could have

Mebake
Tuesday, May 31, 2011 - 08:23
on Blog post
HansJoakim's Rye leavened Pain Au levain
Excellent!
sam
Tuesday, May 31, 2011 - 08:16
on Blog post
HansJoakim's Rye leavened Pain Au levain
Oh Jim, I got a rebreather!

Mini Oven
Tuesday, May 31, 2011 - 08:03
on Forum topic
Pretzel Salt needs a 'myth-buster'!
Thanks, Arlo.. Nope, i would

Mebake
Tuesday, May 31, 2011 - 08:01
on Blog post
HansJoakim's Rye leavened Pain Au levain
Interesting
jcking
Tuesday, May 31, 2011 - 08:01
on Forum topic
Question about the Multigrain Extraordinaire loaf from Reinhart's Bread Baker's Apprentice
Favorite Toppings

GSnyde
Tuesday, May 31, 2011 - 07:53
on Blog post
1. Assessing the quality of your bread 2. What are your favourite open sandwich toppings?
Very nicely done Khalid. I'd

arlo
Tuesday, May 31, 2011 - 07:47
on Blog post
HansJoakim's Rye leavened Pain Au levain
Depends on your clientele,

arlo
Tuesday, May 31, 2011 - 07:42
on Forum topic
Selling rye bread
Thanks a lot, Paul.
rossnroller
Tuesday, May 31, 2011 - 07:12
on Blog post
1. Assessing the quality of your bread 2. What are your favourite open sandwich toppings?
Less water

hanseata
Tuesday, May 31, 2011 - 07:06
on Forum topic
Question about the Multigrain Extraordinaire loaf from Reinhart's Bread Baker's Apprentice
Thank you for the link,
teketeke
Tuesday, May 31, 2011 - 06:59
on Forum topic
Video - KAF wheat farmers
They look very tasty, Sue!
teketeke
Tuesday, May 31, 2011 - 06:43
on Blog post
Whole Wheat Croissant - not as indulgent, is it?
Yes, I do adjustments to the

Mebake
Tuesday, May 31, 2011 - 06:33
on Forum topic
Starter Ripening - sharing lessons learned
Rye flour
PaddyL
Tuesday, May 31, 2011 - 06:28
on Forum topic
Intro and getting started..
starter

varda
Tuesday, May 31, 2011 - 06:28
on Blog post
Semolina Filone with Sourdough
Andy, What a wonderful

Mebake
Tuesday, May 31, 2011 - 06:26
on Blog post
Pain de Campagne with Gilchesters Farmhouse Flour
Hey Nico

varda
Tuesday, May 31, 2011 - 06:16
on Blog post
Semolina Filone with Sourdough
You taught me

varda
Tuesday, May 31, 2011 - 06:15
on Blog post
Semolina Filone with Sourdough
Rye Bread
jcking
Tuesday, May 31, 2011 - 05:57
on Forum topic
Intro and getting started..
Adjustments

ananda
Tuesday, May 31, 2011 - 05:54
on Forum topic
Starter Ripening - sharing lessons learned
Boil up

ananda
Tuesday, May 31, 2011 - 05:51
on Forum topic
Intro and getting started..
Looking Down
jcking
Tuesday, May 31, 2011 - 05:48
on Forum topic
Pretzel Salt needs a 'myth-buster'!
Thank you Andy! I maintain

Mebake
Tuesday, May 31, 2011 - 05:46
on Forum topic
Starter Ripening - sharing lessons learned
A way to maintain just one wheat levain

ananda
Tuesday, May 31, 2011 - 05:36
on Forum topic
Starter Ripening - sharing lessons learned
lets chew
taramills
Tuesday, May 31, 2011 - 05:34
on Forum topic
Intro and getting started..
I've never used rye flour in starters.
PaddyL
Tuesday, May 31, 2011 - 05:12
on Forum topic
Intro and getting started..
My Pleasure, Zussman!

Mebake
Tuesday, May 31, 2011 - 04:51
on Blog post
illustration: Stretch and Fold in the Bowl
Thank you, breadsong
RonRay
Tuesday, May 31, 2011 - 04:48
on Blog post
Apricot Yeast Water Test Loaf
Thanks a lot for the tips, Dragonbones,
copyu
Tuesday, May 31, 2011 - 04:26
on Forum topic
Pretzel Salt needs a 'myth-buster'!
Thanks, Syd, for sharing all

Mebake
Tuesday, May 31, 2011 - 04:25
on Forum topic
Starter Ripening - sharing lessons learned
Well, ross,

pmccool
Tuesday, May 31, 2011 - 04:13
on Blog post
1. Assessing the quality of your bread 2. What are your favourite open sandwich toppings?
Wow, its a
Anjali
Tuesday, May 31, 2011 - 03:44
on Blog post
Semolina Filone with Sourdough
sexy bread

nicodvb
Tuesday, May 31, 2011 - 03:30
on Blog post
Pain de Campagne with Gilchesters Farmhouse Flour
A big fancy import
Dragonbones
Tuesday, May 31, 2011 - 01:43
on Forum topic
Pretzel Salt needs a 'myth-buster'!
You are a

nicodvb
Tuesday, May 31, 2011 - 01:14
on Blog post
Semolina Filone with Sourdough
FWIW - Dutch Oven
holds99
Tuesday, May 31, 2011 - 00:55
on Forum topic
Dutch ovens, size, material??
some nice combos there, Franko!
rossnroller
Tuesday, May 31, 2011 - 00:44
on Blog post
1. Assessing the quality of your bread 2. What are your favourite open sandwich toppings?
My usual

Franko
Tuesday, May 31, 2011 - 00:10
on Blog post
1. Assessing the quality of your bread 2. What are your favourite open sandwich toppings?