Recent Forum and Blog Comments

Thank you, Mini

AnnaInNC
Friday, April 1, 2011 - 15:35
on Forum topic
Tortenguß from Sure-Jell or Certo
Back
jcking
Friday, April 1, 2011 - 14:59
on Forum topic
Sourdough Water
Bacteria
jcking
Friday, April 1, 2011 - 14:48
on Forum topic
Sourdough Water
Ah yes, the starter is 80% hydration

Mini Oven
Friday, April 1, 2011 - 14:42
on Forum topic
stiff rye sourdough
i don't think the water by itself will pick up bacteria
cranbo
Friday, April 1, 2011 - 14:41
on Forum topic
Sourdough Water
Who says nothing good comes

mrfrost
Friday, April 1, 2011 - 14:21
on Forum topic
Nutrition data calculations?
My $0.02

dmsnyder
Friday, April 1, 2011 - 14:20
on Forum topic
release from proofing basket
Member recipe

mrfrost
Friday, April 1, 2011 - 14:13
on Forum topic
stiff rye sourdough
Good Question
Ford
Friday, April 1, 2011 - 14:08
on Forum topic
Sourdough Water
I think Knox makes a tasteless clear gelatin

Mini Oven
Friday, April 1, 2011 - 14:07
on Forum topic
Tortenguß from Sure-Jell or Certo
Yet
jcking
Friday, April 1, 2011 - 13:49
on Forum topic
Sourdough Water
lots of things work for dough covers
Chuck
Friday, April 1, 2011 - 13:38
on Forum topic
Baking with steam from cool oven?
Hello Jim,
It is a myth that
Ford
Friday, April 1, 2011 - 13:27
on Forum topic
Sourdough Water
One is the whole grain ground up
clazar123
Friday, April 1, 2011 - 13:27
on Forum topic
Question brought to mind by txfarmer's question on the Tartine WW bread
mixed messages
Chuck
Friday, April 1, 2011 - 13:20
on Forum topic
No Throw Starter Question and Others!
some nutrimill answers
swtgran
Friday, April 1, 2011 - 12:36
on Forum topic
New Nutrimill - now I have some questions...
yes
jcking
Friday, April 1, 2011 - 12:12
on Forum topic
release from proofing basket
pjkobulnicky
sourjo
Friday, April 1, 2011 - 12:06
on Forum topic
release from proofing basket
Use
proth5
Friday, April 1, 2011 - 12:04
on Forum topic
release from proofing basket
Too wet is rarely a problem,
txfarmer
Friday, April 1, 2011 - 11:53
on Blog post
Sourdough 100% Whole Wheat Oatmeal Sandwich Bread - whole grain breads can be soft too
thanks Jim
sourjo
Friday, April 1, 2011 - 11:46
on Forum topic
release from proofing basket
It's 80% medium rye starter,
suave
Friday, April 1, 2011 - 11:23
on Forum topic
stiff rye sourdough
Don't warm it up
pjkobulnicky
Friday, April 1, 2011 - 11:17
on Forum topic
release from proofing basket
Nice! I had no idea you
tananaBrian
Friday, April 1, 2011 - 10:33
on Forum topic
Nutrition data calculations?
Feeding your starter
Postal Grunt
Friday, April 1, 2011 - 10:26
on Forum topic
Started Feed Flour
Several recipe and/or nutrition sites

mrfrost
Friday, April 1, 2011 - 10:15
on Forum topic
Nutrition data calculations?
Open Kitchens
PlicketyCat
Friday, April 1, 2011 - 10:11
on Forum topic
Heavy Topped Pizzas
Tortenguss

toneweaver
Friday, April 1, 2011 - 09:20
on Forum topic
Tortenguß from Sure-Jell or Certo
Spray
jcking
Friday, April 1, 2011 - 09:19
on Forum topic
release from proofing basket
Hamelman's recipe (if I
asicign
Friday, April 1, 2011 - 09:06
on Forum topic
Roasted Garlic Levain...and a piece of gum
thanks!
gingersnapped
Friday, April 1, 2011 - 08:57
on Blog post
Sourdough 100% Whole Wheat Oatmeal Sandwich Bread - whole grain breads can be soft too
Try the "wet towels in a loafpan" for steam
clazar123
Friday, April 1, 2011 - 08:30
on Forum topic
Getting Ears* (not "Grigne"): An Observation
Overzealous Food Safety
G-man
Friday, April 1, 2011 - 08:20
on Forum topic
Heavy Topped Pizzas
Sorry to hear it didn't work
txfarmer
Friday, April 1, 2011 - 07:50
on Blog post
Sourdough 100% Whole Wheat Oatmeal Sandwich Bread - whole grain breads can be soft too
pressure cooker
melinda-dawn
Friday, April 1, 2011 - 07:42
on Forum topic
Let's share unfortunate kitchen mishaps
Hi, DaisyYour generous
teketeke
Friday, April 1, 2011 - 07:25
on Forum topic
Help the people of Japan
100% rye doughs

nicodvb
Friday, April 1, 2011 - 07:18
on Forum topic
stiff rye sourdough
I don't know the reason...
copyu
Friday, April 1, 2011 - 06:55
on Forum topic
Heavy Topped Pizzas
BBA 100% Sourdough Rye
Pioneer Foodie
Friday, April 1, 2011 - 06:45
on Forum topic
stiff rye sourdough
Thanks Mini! Sourdough is
honeymustard
Friday, April 1, 2011 - 06:39
on Forum topic
Greetings from the Great Not-So-White North
half-failure
gingersnapped
Friday, April 1, 2011 - 06:38
on Blog post
Sourdough 100% Whole Wheat Oatmeal Sandwich Bread - whole grain breads can be soft too
It looks great Bubble. I I
MadAboutB8
Friday, April 1, 2011 - 06:36
on Blog post
Sourdough Rye with Raisins and Walnuts
Fun Month
ehanner
Friday, April 1, 2011 - 06:23
on Blog post
A month of travel
Ha!

Frequent Flyer
Friday, April 1, 2011 - 05:58
on Forum topic
Let's share unfortunate kitchen mishaps
Of course
Przytulanka
Friday, April 1, 2011 - 05:10
on Blog post
The Purps
Yes, reading the recipe it will be stiff at 68%

Mini Oven
Friday, April 1, 2011 - 04:43
on Forum topic
stiff rye sourdough
The recipe looks fine, the
suave
Friday, April 1, 2011 - 04:33
on Forum topic
stiff rye sourdough
Welcome Amilia!

Mini Oven
Friday, April 1, 2011 - 04:23
on Forum topic
Greetings from the Great Not-So-White North
water absorption

ananda
Friday, April 1, 2011 - 04:17
on Forum topic
stiff rye sourdough
Great Post

ananda
Friday, April 1, 2011 - 04:14
on Blog post
A month of travel