Recent Forum and Blog Comments

Hi Ron,Japanese pocky is
teketeke
Sunday, May 1, 2011 - 15:13
on Blog post
Sourdough Crackers
Pain Poilâne

dmsnyder
Sunday, May 1, 2011 - 14:52
on Forum topic
Le Pain par Poilane
You can get them
naschol
Sunday, May 1, 2011 - 14:39
on Forum topic
Where can i buy some mustard seeds for DIY mustard?
Looks good
RonRay
Sunday, May 1, 2011 - 14:32
on Blog post
Sourdough Crackers
I have had good luck shaping
asfolks
Sunday, May 1, 2011 - 14:30
on Forum topic
What is best strategy for retarding yeast breads
Just need to get the hang of it!
honeymustard
Sunday, May 1, 2011 - 14:21
on Blog post
Spelt & Flax Bread
Miche

Mini Oven
Sunday, May 1, 2011 - 14:11
on Forum topic
mini Miche
Hi RuthieG,
Your yeast
teketeke
Sunday, May 1, 2011 - 13:58
on Blog post
Cuban Bread Japanese Sandwich .. Starter/Liquid yeast
Hi Ron,I made " POCKY"
teketeke
Sunday, May 1, 2011 - 13:46
on Blog post
Sourdough Crackers
looks good
cranbo
Sunday, May 1, 2011 - 13:30
on Blog post
Cuban Bread Japanese Sandwich .. Starter/Liquid yeast
Nice job
JeremyCherfas
Sunday, May 1, 2011 - 12:45
on Blog post
Spelt & Flax Bread
Look for BBA Pain Siciliano
mkelly27
Sunday, May 1, 2011 - 12:43
on Forum topic
What is best strategy for retarding yeast breads
Follow up on a great sucess
mkelly27
Sunday, May 1, 2011 - 12:34
on Forum topic
Cops and Doughnuts
Speaking of toxicity,On the
Davefs
Sunday, May 1, 2011 - 12:16
on Forum topic
Food Based Lye vs. Baking Soda for making authentic German Pretzels?
Tassajara, anyone?
honeymustard
Sunday, May 1, 2011 - 12:15
on Basic page
Book Reviews
I guess..........

polo
Sunday, May 1, 2011 - 10:34
on Forum topic
Food Based Lye vs. Baking Soda for making authentic German Pretzels?
It said $12 when I tried
tananaBrian
Sunday, May 1, 2011 - 10:22
on Forum topic
Food Based Lye vs. Baking Soda for making authentic German Pretzels?
I found this recipe

AnnaInNC
Sunday, May 1, 2011 - 10:18
on Forum topic
Rosemary Meyer Lemon - 80% Hydration
Answers

ananda
Sunday, May 1, 2011 - 10:02
on Forum topic
Three croissant questions
Hi subfuspersona,
I am glad
teketeke
Sunday, May 1, 2011 - 09:36
on Forum topic
English muffin with raisin yeast water plus alcoholic raisins
I hope that I can be of some
Yerffej
Sunday, May 1, 2011 - 08:42
on Forum topic
Free Glutamic Acid help please
One more thing to keep in
Ambimom
Sunday, May 1, 2011 - 08:17
on Forum topic
Please help! First time starter user!
Try this
jcking
Sunday, May 1, 2011 - 07:44
on Forum topic
Tartine without Dutch Oven - running away?
flour and grains-for-milling list

subfuscpersona
Sunday, May 1, 2011 - 07:26
on Forum topic
How many kinds of flour in your pantry?
Thank you, diverpro94
MadAboutB8
Sunday, May 1, 2011 - 07:04
on Blog post
Almond Croissant - naughty but nice, very nice
More practices, more croissant
MadAboutB8
Sunday, May 1, 2011 - 07:01
on Blog post
Almond Croissant - naughty but nice, very nice
@teketeke - thank you

subfuscpersona
Sunday, May 1, 2011 - 07:01
on Forum topic
English muffin with raisin yeast water plus alcoholic raisins
You're dead right, polo
copyu
Sunday, May 1, 2011 - 06:52
on Forum topic
Food Based Lye vs. Baking Soda for making authentic German Pretzels?
Thanks I'll try it

varda
Sunday, May 1, 2011 - 06:05
on Blog post
STICKY BUNS
Peace of mind

polo
Sunday, May 1, 2011 - 05:45
on Forum topic
Food Based Lye vs. Baking Soda for making authentic German Pretzels?
great help
ghazi
Sunday, May 1, 2011 - 05:14
on Forum topic
Starter Splitting
The temp in this room is in the mid 60s or so.

Mini Oven
Sunday, May 1, 2011 - 05:00
on Forum topic
Please help! First time starter user!
Excellent link. Many thanks,

johnsankey
Sunday, May 1, 2011 - 04:16
on Forum topic
raw vs. cooked bananas
Thank you so much
Connie.
Sunday, May 1, 2011 - 02:42
on Blog post
Pan Francese from Advanced Bread & Pastry
Camera trick
asfolks
Sunday, May 1, 2011 - 02:21
on Blog post
Whole Wheat Levain
No sour?
sam
Sunday, May 1, 2011 - 00:09
on Forum topic
ok! Extremely Confused and frustrated!
Free bread
sam
Saturday, April 30, 2011 - 23:41
on Forum topic
Another plain white sourdough..
Aloha!
breadsong
Saturday, April 30, 2011 - 23:21
on Forum topic
Sandwich Isle Bread Company
I'll be back

GSnyde
Saturday, April 30, 2011 - 23:15
on Forum topic
Sandwich Isle Bread Company
We are all proud of you, gvz!

Mebake
Saturday, April 30, 2011 - 22:34
on Forum topic
Another plain white sourdough..
Oh man! Those look
diverpro94
Saturday, April 30, 2011 - 22:09
on Blog post
Almond Croissant - naughty but nice, very nice
hi varda :) you can pretty
rolls
Saturday, April 30, 2011 - 22:02
on Blog post
STICKY BUNS
AWESOME Sourdough night!!
ngabriel
Saturday, April 30, 2011 - 21:48
on Forum topic
ok! Extremely Confused and frustrated!
thanks for sharing
cranbo
Saturday, April 30, 2011 - 21:23
on Blog post
TIPS: dough ball sizes and weights for common bread shapes
you've been missed!

SylviaH
Saturday, April 30, 2011 - 20:58
on Forum topic
Sandwich Isle Bread Company
mmmmm!!! thank you! I can't
ngabriel
Saturday, April 30, 2011 - 20:56
on Forum topic
ok! Extremely Confused and frustrated!
Dough Weight to Pan / Loaf Size
paulm
Saturday, April 30, 2011 - 20:11
on Blog post
TIPS: dough ball sizes and weights for common bread shapes
Questions questions

breadbythecreek
Saturday, April 30, 2011 - 19:59
on Forum topic
Please help! First time starter user!
Clay pot
jcking
Saturday, April 30, 2011 - 19:42
on Forum topic
tartine bread wet after baking
Thank you!!
Kashipan
Saturday, April 30, 2011 - 19:36
on Forum topic
Please help! First time starter user!