Recent Forum and Blog Comments

Thanks Kimmy
MadAboutB8
Wednesday, May 25, 2011 - 05:27
on Blog post
Pain au Levain with wheat germ - shaped into 3Bs, boule, batard and baguette
Thanks Ron
MadAboutB8
Wednesday, May 25, 2011 - 05:24
on Blog post
Pain au Levain with wheat germ - shaped into 3Bs, boule, batard and baguette
Very cute
MadAboutB8
Wednesday, May 25, 2011 - 05:19
on Blog post
Fun With Buns
They look great Akiko
MadAboutB8
Wednesday, May 25, 2011 - 05:14
on Blog post
Tomato pretzel with tomato yeast water and the thin pocky and crackers.
hoping you would have a second part of the sentence

varda
Wednesday, May 25, 2011 - 04:45
on Forum topic
Suggestions for using Whole Durum flour?
mixing/folding
breadsong
Wednesday, May 25, 2011 - 03:41
on Forum topic
rreplacing high-extraction whole wheat flour
Hi from Quito
bakinginQuito
Wednesday, May 25, 2011 - 03:10
on Forum topic
Need help with ingredients from Spanish speaker!
Hi Mia, I'm not a native
Dragonbones
Wednesday, May 25, 2011 - 02:43
on Forum topic
Need help with ingredients from Spanish speaker!
Lovely Assortment
holds99
Wednesday, May 25, 2011 - 00:59
on Blog post
Pain au Levain with wheat germ - shaped into 3Bs, boule, batard and baguette
Hello Kimmy
holds99
Wednesday, May 25, 2011 - 00:39
on Blog post
Thank you JoeVa
mini, the final rise in the

codruta
Wednesday, May 25, 2011 - 00:33
on Forum topic
rreplacing high-extraction whole wheat flour
thank you all for your

codruta
Wednesday, May 25, 2011 - 00:11
on Forum topic
rreplacing high-extraction whole wheat flour
Lovely breads and pics, Sue!
rossnroller
Tuesday, May 24, 2011 - 23:02
on Blog post
Pain au Levain with wheat germ - shaped into 3Bs, boule, batard and baguette
To Codruta and Breadsong,
I
Syd
Tuesday, May 24, 2011 - 22:17
on Forum topic
rreplacing high-extraction whole wheat flour
I didn't find it easily,
Syd
Tuesday, May 24, 2011 - 21:49
on Blog post
Pane con Semola Rimacinata di Grano Duro
Thanks
kim
Tuesday, May 24, 2011 - 21:23
on Blog post
Simple Multi Levain Builds for SD &or YW
Three wonderful-looking breads
breadsong
Tuesday, May 24, 2011 - 21:22
on Blog post
Pain au Levain with wheat germ - shaped into 3Bs, boule, batard and baguette
Syd,
Your BLT looked so
kim
Tuesday, May 24, 2011 - 21:17
on Blog post
Pane con Semola Rimacinata di Grano Duro
Hi Howard,
After seeing Syd
kim
Tuesday, May 24, 2011 - 21:16
on Blog post
Thank you JoeVa
Sue,
Your sandwich is really
kim
Tuesday, May 24, 2011 - 21:15
on Blog post
Pain au Levain with wheat germ - shaped into 3Bs, boule, batard and baguette
Thank you so much
kim
Tuesday, May 24, 2011 - 21:14
on Blog post
Seeded Rye Hot Soaker Boules. Pain de Siègle style of loaf, baked in a Sandwich Tin
Thanks
kim
Tuesday, May 24, 2011 - 21:12
on Blog post
Tomato pretzel with tomato yeast water and the thin pocky and crackers.
Adding one more to the crowd....

SallyBR
Tuesday, May 24, 2011 - 21:11
on Basic page
Buttermilk Cluster
Thanks
breadsong
Tuesday, May 24, 2011 - 21:08
on Forum topic
rreplacing high-extraction whole wheat flour
Volume
jcking
Tuesday, May 24, 2011 - 20:42
on Forum topic
Gauging Growth Stage
what an amazing display!
breadsong
Tuesday, May 24, 2011 - 20:40
on Blog post
Fun With Buns
very helpful article
ww
Tuesday, May 24, 2011 - 20:13
on Blog post
I'll drink to that: Beer barm bread with spent grains
You should control, or at least record, the volume.

placebo
Tuesday, May 24, 2011 - 19:48
on Forum topic
Gauging Growth Stage
Information
jcking
Tuesday, May 24, 2011 - 19:35
on Forum topic
Suggestions for using Whole Durum flour?
chefscook, if you don't want to wait for my recipe...
rossnroller
Tuesday, May 24, 2011 - 18:49
on Blog post
SD walnut & raisin spice loaf (beats compost!). Thanks to Sylvia for inspiration.
Hmmm, chappatis....

varda
Tuesday, May 24, 2011 - 18:22
on Forum topic
Suggestions for using Whole Durum flour?
so darn cute
chefscook
Tuesday, May 24, 2011 - 17:24
on Blog post
Fun With Buns
Don't use anything

Breadandwine
Tuesday, May 24, 2011 - 17:16
on Forum topic
Cinnamon Swirl Bread
Too cruel

ananda
Tuesday, May 24, 2011 - 17:00
on Forum topic
Suggestions for using Whole Durum flour?
Giant Images

flournwater
Tuesday, May 24, 2011 - 16:19
on Forum topic
Novice Baker: weekend of baking
I have bought the 25 pound
RuthieG
Tuesday, May 24, 2011 - 15:51
on Forum topic
Rising Flour Prices
Sky-high prices

flour_dusted
Tuesday, May 24, 2011 - 15:45
on Forum topic
Rising Flour Prices
seconded. KISS ;)

PeterS
Tuesday, May 24, 2011 - 14:39
on Forum topic
Teaching young people about baking bread
I think you could via two methods

breadbythecreek
Tuesday, May 24, 2011 - 14:37
on Blog post
The Fruit-fed Yeast Adventure/Madness
That will be great, Ron :P
teketeke
Tuesday, May 24, 2011 - 14:29
on Blog post
Tomato pretzel with tomato yeast water and the thin pocky and crackers.
WOW, so awesome.
MORE! MORE!

susies1955
Tuesday, May 24, 2011 - 14:23
on Blog post
Fun With Buns
I wish
Przytulanka
Tuesday, May 24, 2011 - 14:22
on Blog post
Fun With Buns
Thank you

Juergen Krauss
Tuesday, May 24, 2011 - 14:18
on Forum topic
Simple White Bread with Water Roux
You are going to have me making Pocky
RonRay
Tuesday, May 24, 2011 - 14:15
on Blog post
Tomato pretzel with tomato yeast water and the thin pocky and crackers.
Feel of the dough

Juergen Krauss
Tuesday, May 24, 2011 - 14:13
on Forum topic
Simple White Bread with Water Roux
finished BBA Roasted Onion Asiago Miche
tomsgirl
Tuesday, May 24, 2011 - 14:00
on Forum topic
Novice Baker: weekend of baking
Thanks for all the great info!

foodslut
Tuesday, May 24, 2011 - 13:49
on Forum topic
Teaching young people about baking bread
Do you think one can get enough contrast in crumb color

Mini Oven
Tuesday, May 24, 2011 - 13:44
on Blog post
The Fruit-fed Yeast Adventure/Madness
a possible schedule

mcs
Tuesday, May 24, 2011 - 12:42
on Forum topic
Teaching young people about baking bread
So the final rise in the banneton was 30 min?

Mini Oven
Tuesday, May 24, 2011 - 12:37
on Forum topic
rreplacing high-extraction whole wheat flour