Recent Forum and Blog Comments

Niche
jcking
Saturday, April 23, 2011 - 12:21
on Forum topic
"Artisan" baguettes?
Sticks and squares both went well (^_^)
RonRay
Saturday, April 23, 2011 - 12:13
on Blog post
Ron's sourdough crackers - added some cheddar cheese
Try this
jcking
Saturday, April 23, 2011 - 11:49
on Forum topic
Tartine Starter Problems (long read)
Here's one
saraugie
Saturday, April 23, 2011 - 11:42
on Forum topic
Baking Hot Cross Bunds with mashed potatoes
I bought an 18x18 inch
booch221
Saturday, April 23, 2011 - 11:41
on Basic page
Lesson Five, Number 2: Use a Baking Stone
I fear CBS has many of us in its clutches ;-)
RonRay
Saturday, April 23, 2011 - 11:32
on Blog post
Banana Pain au Levain
Out of curiosity...
G-man
Saturday, April 23, 2011 - 11:18
on Forum topic
Sourdough Starter from Scratch
@wizarddrummer, sandwich roll suggestions

pmccool
Saturday, April 23, 2011 - 11:05
on Forum topic
A question about Bread Chemistry.
Handing out free sf sourdough from what bakery?
sfsourdoughnut
Saturday, April 23, 2011 - 10:57
on Forum topic
Sourdough Starter from Scratch
A bit of chemistry, wizarddrummer

pmccool
Saturday, April 23, 2011 - 10:41
on Forum topic
A question about Bread Chemistry.
Good Morning Ron,
I was kept

Janetcook
Saturday, April 23, 2011 - 09:19
on Blog post
Banana Pain au Levain
I can't believe I found it!
clazar123
Saturday, April 23, 2011 - 08:51
on Forum topic
A question about Bread Chemistry.
Too many variables to get that tight a formula
clazar123
Saturday, April 23, 2011 - 08:50
on Forum topic
A question about Bread Chemistry.
Good Morning Shiao-Ping,
Yes,

Janetcook
Saturday, April 23, 2011 - 08:49
on Blog post
Banana Pain au Levain
Adapting this recipe

jennyloh
Saturday, April 23, 2011 - 08:48
on Forum topic
What is a water roux?
Cold
jcking
Saturday, April 23, 2011 - 08:04
on Forum topic
Tartine Starter Problems (long read)
You both might find this of interest.
RonRay
Saturday, April 23, 2011 - 08:01
on Blog post
Banana Pain au Levain
In Nova Scotia...
honeymustard
Saturday, April 23, 2011 - 07:41
on Forum topic
What kinds of bread are popular where you live?
Seattle
G-man
Saturday, April 23, 2011 - 07:39
on Forum topic
What kinds of bread are popular where you live?
Hi Tabasco!
The spices I used
honeymustard
Saturday, April 23, 2011 - 07:36
on Blog post
Hot Cross Buns
"too wet" probably a baking (not ingredients or process) issue
Chuck
Saturday, April 23, 2011 - 07:23
on Forum topic
tartine bread wet after baking
I have a question, David.Why
teketeke
Saturday, April 23, 2011 - 07:20
on Blog post
This miche is a hit!
Refreshment

wally
Saturday, April 23, 2011 - 07:19
on Blog post
Hamelman's Pain Au Levain with Wholewheat
8.5 Hrs. In
indiesicle
Saturday, April 23, 2011 - 06:42
on Forum topic
Tartine Starter Problems (long read)
Yes, It is true. But I only
teketeke
Saturday, April 23, 2011 - 05:53
on Blog post
Hamelman's Pain Au Levain with Wholewheat
Water roux method

jyslouey
Saturday, April 23, 2011 - 02:40
on Forum topic
What is a water roux?
AlexGoh's method and water roux

jennyloh
Saturday, April 23, 2011 - 02:15
on Forum topic
What is a water roux?
Controlling temperature and flame intensity in Wood Fired Oven
CarboKing
Saturday, April 23, 2011 - 01:54
on Forum topic
sub-floor oven slab
hey larry!

freerk
Saturday, April 23, 2011 - 01:48
on Blog post
Colomba di Pasqua
Thank you ,Larry. Do i have

Mebake
Saturday, April 23, 2011 - 01:24
on Blog post
Hamelman's Pain Au Levain with Wholewheat
jennyloh referred to Alex Goh's recipe
CarboKing
Saturday, April 23, 2011 - 00:19
on Forum topic
What is a water roux?
Those are beautiful, Sylvia!

wally
Friday, April 22, 2011 - 23:00
on Blog post
Buttermilk Hot Cross Buns for Good Friday
Thanks for the reply, but now
wizarddrummer
Friday, April 22, 2011 - 22:56
on Forum topic
A question about Bread Chemistry.
hehe, gvz, makes sense now!

Mebake
Friday, April 22, 2011 - 22:40
on Blog post
Hamelman's Wholewheat Multigrain
Akiko! Is that True? Could a

Mebake
Friday, April 22, 2011 - 22:29
on Blog post
Hamelman's Pain Au Levain with Wholewheat
Hi Janet, thanks for the

Shiao-Ping
Friday, April 22, 2011 - 22:23
on Blog post
Banana Pain au Levain
don't give up on the local flour yet
Chuck
Friday, April 22, 2011 - 21:29
on Forum topic
A question about Bread Chemistry.
Bread calculator (excel) only by e-mail now
dzolotas
Friday, April 22, 2011 - 21:20
on Forum topic
Bread Calculator (Excel) for our recipes
See
jcking
Friday, April 22, 2011 - 20:42
on Forum topic
Sterile Sourdough X
I know that one well!
PaddyL
Friday, April 22, 2011 - 20:40
on Forum topic
I can bake again!
Search
jcking
Friday, April 22, 2011 - 20:06
on Forum topic
tartine leaven doesn't float
Oven seals
jcking
Friday, April 22, 2011 - 20:04
on Forum topic
tartine bread wet after baking
'
wizarddrummer
Friday, April 22, 2011 - 18:08
on Forum topic
A question about Bread Chemistry.
Try tangzhong and some fat

Doc.Dough
Friday, April 22, 2011 - 17:41
on Forum topic
A question about Bread Chemistry.
everything's the same

johnsankey
Friday, April 22, 2011 - 17:28
on Forum topic
raw vs. cooked bananas
HC Buns~~My 'Challenge' too!
tabasco
Friday, April 22, 2011 - 17:26
on Blog post
Hot Cross Buns
Excess Starter

Janetcook
Friday, April 22, 2011 - 17:12
on Blog post
This weekend's baking: Tartine Basic Country Bread and Seeded baguettes
Thanks Sally
Anonymous
Friday, April 22, 2011 - 16:51
on Blog post
My First Pullman Loaf
Quite a collection!
tabasco
Friday, April 22, 2011 - 16:47
on Forum topic
How many kinds of flour in your pantry?
Lots of options only limited by ingredients
clazar123
Friday, April 22, 2011 - 16:34
on Forum topic
A question about Bread Chemistry.