Recent Forum and Blog Comments

Well I made the bread again
katyajini
Tuesday, March 22, 2011 - 13:00
on Blog post
Tunisian Flatbread
Another vote for that one! A

SallyBR
Tuesday, March 22, 2011 - 12:40
on Forum topic
Looking for a fantastic olive bread formula
I actually had augmented the

metropical
Tuesday, March 22, 2011 - 12:36
on Forum topic
Almond biscotti
I love salt rising bread and
swtgran
Tuesday, March 22, 2011 - 12:16
on Forum topic
Whole Wheat Salt Rising Bread
That does help me because
margieluvschaz
Tuesday, March 22, 2011 - 12:11
on Forum topic
over proofed my Tartine levain
Martha Stewart
alliezk
Tuesday, March 22, 2011 - 12:02
on Forum topic
Looking for a fantastic olive bread formula
Results update 2
ph_kosel
Tuesday, March 22, 2011 - 11:54
on Blog post
Experimenting with sourdough rye
Thom Leonard's Kalamata Olive Bread
mse1152
Tuesday, March 22, 2011 - 11:52
on Forum topic
Looking for a fantastic olive bread formula
I was having a similar
elissabee
Tuesday, March 22, 2011 - 11:44
on Forum topic
sour dough seed culture
Biscotti

mredwood
Tuesday, March 22, 2011 - 11:38
on Forum topic
Almond biscotti
funny you should say that

varda
Tuesday, March 22, 2011 - 11:32
on Blog post
Tunisian Flatbread
Thickness at different hydration levels

mredwood
Tuesday, March 22, 2011 - 11:05
on Forum topic
Carl's Sourdough Starter - My hyperactive child
I don't know what the fix is
elissabee
Tuesday, March 22, 2011 - 10:48
on Forum topic
over proofed my Tartine levain
I had a recipe for rye crakers as they were called,
EvaB
Tuesday, March 22, 2011 - 10:35
on Forum topic
Cracker recipe with only rye flour
Chis, Check page 294 of that
cranbo
Tuesday, March 22, 2011 - 09:31
on Forum topic
Cracker recipe with only rye flour
thanks yam
cranbo
Tuesday, March 22, 2011 - 09:28
on Forum topic
Cracker recipe with only rye flour
steam
jcking
Tuesday, March 22, 2011 - 09:22
on Forum topic
Dutch Oven vs Le Cloche
Tunisian flat bread
Mary Fisher
Tuesday, March 22, 2011 - 09:03
on Blog post
Tunisian Flatbread
Quotes
proth5
Tuesday, March 22, 2011 - 08:59
on Forum topic
How to get a good gluten sheath on a batard
Starters and Pre-ferments
Postal Grunt
Tuesday, March 22, 2011 - 08:58
on Blog post
What Is The Difference Between a Starter and a Preferment?
The Bread Baker's Guild of America (BBGA)
proth5
Tuesday, March 22, 2011 - 08:54
on Blog post
What Is The Difference Between a Starter and a Preferment?
oh ok

varda
Tuesday, March 22, 2011 - 08:52
on Blog post
Producing a Tender Crumb – Tartine Basic Country Bread
I am in Taiwan, actually, but
Syd
Tuesday, March 22, 2011 - 08:49
on Blog post
Temperature Affecting My Dough
Is this mass insanity?
proth5
Tuesday, March 22, 2011 - 08:36
on Blog post
Meet the Back Home Bakery interns
Fermentation Time

GSnyde
Tuesday, March 22, 2011 - 08:30
on Blog post
Producing a Tender Crumb – Tartine Basic Country Bread
Ok cool....thanks for all the
Rico Laguna
Tuesday, March 22, 2011 - 08:29
on Forum topic
Can I use OLD PIZZA dough from Fridge as STARTER??
Cranbo and Gapoma

Janetcook
Tuesday, March 22, 2011 - 08:23
on Forum topic
Dutch Oven vs Le Cloche
Stone
jcking
Tuesday, March 22, 2011 - 07:55
on Forum topic
Sourdough Boule
curious about the long fermentation

varda
Tuesday, March 22, 2011 - 07:46
on Blog post
Producing a Tender Crumb – Tartine Basic Country Bread
Cantucci, Almond Biscotti
turosdolci
Tuesday, March 22, 2011 - 07:39
on Forum topic
Almond biscotti
S D
bobkay1022
Tuesday, March 22, 2011 - 07:38
on Forum topic
Single sourdough Loaf
I would ..
GAPOMA
Tuesday, March 22, 2011 - 07:31
on Forum topic
Sourdough Boule
Old Dough, New Dough

threedogs
Tuesday, March 22, 2011 - 07:26
on Forum topic
Can I use OLD PIZZA dough from Fridge as STARTER??
I bake in both ...
GAPOMA
Tuesday, March 22, 2011 - 07:16
on Forum topic
Dutch Oven vs Le Cloche
SD
bobkay1022
Tuesday, March 22, 2011 - 07:12
on Forum topic
Single sourdough Loaf
Great replies...Thanks.

My
dwfender
Tuesday, March 22, 2011 - 07:09
on Forum topic
Sourdough Boule
You are right

hanseata
Tuesday, March 22, 2011 - 07:03
on Blog post
bigger 20% rye loaf
Actually that was a perfect
dwfender
Tuesday, March 22, 2011 - 06:48
on Forum topic
Weights of Breads
Wow
yam
Tuesday, March 22, 2011 - 06:20
on Forum topic
Cracker recipe with only rye flour
Temperature
yam
Tuesday, March 22, 2011 - 06:16
on Forum topic
Cracker recipe with only rye flour
What is "air-shaping"?
Dave323
Tuesday, March 22, 2011 - 05:49
on Blog post
Profiles in Rye
Interesting, Mike,

hanseata
Tuesday, March 22, 2011 - 05:27
on Forum topic
Single sourdough Loaf
Run, do not walk,

pmccool
Tuesday, March 22, 2011 - 04:27
on Blog post
Meet the Back Home Bakery interns
The white dials look to me to be

AnnaInNC
Tuesday, March 22, 2011 - 04:21
on Forum topic
What do the dials do?
Oceanicthai, You could, but

Mebake
Tuesday, March 22, 2011 - 04:12
on Blog post
chicha-inspired sourdough starter
temperature questions

oceanicthai
Tuesday, March 22, 2011 - 03:35
on Forum topic
Lactic Acid Fermentation in Sourdough
May I ask you to elaborate?

oceanicthai
Tuesday, March 22, 2011 - 03:19
on Blog post
Temperature Affecting My Dough
Results update 1
ph_kosel
Tuesday, March 22, 2011 - 02:43
on Blog post
Experimenting with sourdough rye
Just because...
ph_kosel
Tuesday, March 22, 2011 - 02:43
on Blog post
Experimenting with sourdough rye
aha! figured it out.
ph_kosel
Tuesday, March 22, 2011 - 02:22
on Blog post
bigger 20% rye loaf