Recent Forum and Blog Comments

well...?
wizarddrummer
Tuesday, April 26, 2011 - 11:00
on Forum topic
This one's about onions...
It's all about the bread
ehanner
Tuesday, April 26, 2011 - 10:55
on Blog post
... get it work
Such creativity
ehanner
Tuesday, April 26, 2011 - 10:46
on Blog post
Some attempts at scoring
Hahaha - 'too pagan'
rossnroller
Tuesday, April 26, 2011 - 10:33
on Blog post
SD vs yeasted hot cross buns - this year's winner (recipe now posted)
The ones on Amazon aren't

Janetcook
Tuesday, April 26, 2011 - 10:19
on Forum topic
Lodge Cast Iron Loaf pan vs Clay Loaf Pan
The clay baker comes in 2

Janetcook
Tuesday, April 26, 2011 - 10:17
on Forum topic
Lodge Cast Iron Loaf pan vs Clay Loaf Pan
Sorry, no ideas.
Giovanni
JoeVa
Tuesday, April 26, 2011 - 09:18
on Blog post
... get it work
too pagan I s'pose

bnom
Tuesday, April 26, 2011 - 09:17
on Blog post
SD vs yeasted hot cross buns - this year's winner (recipe now posted)
amazing!!

nicodvb
Tuesday, April 26, 2011 - 09:17
on Blog post
Andy's Pain Au Levain with Light Rye
here is a post I did

Karen Guse
Tuesday, April 26, 2011 - 09:16
on Forum topic
Iron Chef Bagels
inside of tartine bread wet after baking
mamacath
Tuesday, April 26, 2011 - 09:03
on Forum topic
tartine bread wet after baking
Hi Giovanni,
Lovely looking
Syd
Tuesday, April 26, 2011 - 08:57
on Blog post
... get it work
Thx for the replies guys and
robin.masters
Tuesday, April 26, 2011 - 08:34
on Forum topic
100% hydration starter vs mother starter
Lodge
Onceuponamac
Tuesday, April 26, 2011 - 08:10
on Forum topic
Lodge Cast Iron Loaf pan vs Clay Loaf Pan
razor
Onceuponamac
Tuesday, April 26, 2011 - 08:07
on Blog post
This week's bake
Focaccia with raw onion
GAPOMA
Tuesday, April 26, 2011 - 08:02
on Forum topic
This one's about onions...
Italian cooking school
HMerlitti
Tuesday, April 26, 2011 - 07:38
on Blog post
... get it work
What size loaf?
hollymamma
Tuesday, April 26, 2011 - 07:11
on Forum topic
Cast Iron Loaf Pan - USA made, only until 11/28!
What helps
jcking
Tuesday, April 26, 2011 - 07:01
on Forum topic
Starter fail after nearly 3 weeks
Thanks for the info!
hollymamma
Tuesday, April 26, 2011 - 07:00
on Forum topic
Lodge Cast Iron Loaf pan vs Clay Loaf Pan
Yes I'm going for softer
JoeVa
Tuesday, April 26, 2011 - 06:30
on Blog post
... get it work
Hi Giovanni, gorgeous bread!

Shiao-Ping
Tuesday, April 26, 2011 - 06:05
on Blog post
... get it work
Lemon Pucker Pie
Mary Clare
Tuesday, April 26, 2011 - 05:45
on Forum topic
Cracked filling and sugary syrup in my Lemon Meringue Pie
Pretty loaves

varda
Tuesday, April 26, 2011 - 05:40
on Blog post
This week's bake
Great looking bagels! Did
dwcoleman
Tuesday, April 26, 2011 - 04:04
on Forum topic
Bagels with poolish
My wife isn't jazzed about lemon meringue, either,

pmccool
Tuesday, April 26, 2011 - 03:18
on Forum topic
Cracked filling and sugary syrup in my Lemon Meringue Pie
I can releate
wizarddrummer
Tuesday, April 26, 2011 - 01:13
on Forum topic
This one's about onions...
“basketweave”

Mini Oven
Tuesday, April 26, 2011 - 00:41
on Blog post
Some attempts at scoring
1 cup of starter 4 oz of water and 4 oz of flour once a day...

Mini Oven
Tuesday, April 26, 2011 - 00:16
on Forum topic
Starter - how to change the hydration level?
onions dried on pizza screens

Mini Oven
Monday, April 25, 2011 - 23:56
on Forum topic
This one's about onions...
Starter - how to change hydration level
DianaM
Monday, April 25, 2011 - 23:52
on Forum topic
Starter - how to change the hydration level?
Starter - how to change hydration level
DianaM
Monday, April 25, 2011 - 23:47
on Forum topic
Starter - how to change the hydration level?
Thank you, Sylvia!
Thanks

Mebake
Monday, April 25, 2011 - 23:33
on Blog post
Pain Au Levain With Wholewheat (Take2)
tartine bread

nikkiblum
Monday, April 25, 2011 - 23:06
on Forum topic
Tartine bread baking attempts
There are many causes
booch221
Monday, April 25, 2011 - 22:18
on Forum topic
tartine bread wet after baking
It's about flavor and convenience

dmsnyder
Monday, April 25, 2011 - 21:24
on Forum topic
This one's about onions...
Here's a tutorial

dmsnyder
Monday, April 25, 2011 - 21:15
on Forum topic
100% hydration starter vs mother starter
Here's a tutorial

dmsnyder
Monday, April 25, 2011 - 21:06
on Forum topic
Starter - how to change the hydration level?
I understand.
wizarddrummer
Monday, April 25, 2011 - 20:52
on Forum topic
This one's about onions...
Well, the internal
wizarddrummer
Monday, April 25, 2011 - 20:47
on Forum topic
This one's about onions...
Thanks, but how does this
wizarddrummer
Monday, April 25, 2011 - 20:44
on Forum topic
This one's about onions...
I've successfully adapted
Urchina
Monday, April 25, 2011 - 20:37
on Forum topic
ISO Extraordinary Lemon Cookie that Holds Together
yes, 100% hydrated
cranbo
Monday, April 25, 2011 - 20:16
on Forum topic
Starter - how to change the hydration level?
The following link contains

Janetcook
Monday, April 25, 2011 - 20:16
on Forum topic
raw vs. cooked bananas
Easy whole wheat
rayel
Monday, April 25, 2011 - 20:10
on Forum topic
Whole Wheat....Biscotti? Not what I had in mind...
My favorite pans to make

Janetcook
Monday, April 25, 2011 - 19:56
on Forum topic
Lodge Cast Iron Loaf pan vs Clay Loaf Pan
Welcome Csaba,
I love Peter

Janetcook
Monday, April 25, 2011 - 19:46
on Forum topic
Hi from Budapest
Welcome!
I, like you, came

Janetcook
Monday, April 25, 2011 - 19:44
on Forum topic
What fun!
Dehydrating the onion concentrates the flavor
clazar123
Monday, April 25, 2011 - 18:36
on Forum topic
This one's about onions...
Just beautiful, Khalid!
rossnroller
Monday, April 25, 2011 - 18:32
on Blog post
Pain Au Levain With Wholewheat (Take2)