Recent Forum and Blog Comments

Thanks, Akiko!

Yippee
Saturday, March 19, 2011 - 09:52
on Forum topic
Japanese white sandwich loaf with raisin yeast water
Sugar

Yippee
Saturday, March 19, 2011 - 09:43
on Forum topic
Japanese white sandwich loaf with raisin yeast water
Fresh v.s. Instant yeast
proth5
Saturday, March 19, 2011 - 09:36
on Forum topic
fresh yeast
You bet I will!

Yippee
Saturday, March 19, 2011 - 09:32
on Forum topic
Japanese white sandwich loaf with raisin yeast water
za'atar

varda
Saturday, March 19, 2011 - 09:31
on Blog post
Tunisian Flatbread
Black Walnuts?

hanseata
Saturday, March 19, 2011 - 09:25
on Blog post
No-Knead Multigrain Seed and Nut Loaf
I did score it. I made an "X"
BKSinAZ
Saturday, March 19, 2011 - 09:13
on Forum topic
My boule deforms while baking
Nice height on the cross
Syd
Saturday, March 19, 2011 - 09:12
on Forum topic
Basic White bread
Peter Reinhart's Whole Grain Breads

Janetcook
Saturday, March 19, 2011 - 09:12
on Forum topic
Sprouting for Ezekiel Bread
I am quite pleased (^_^)
RonRay
Saturday, March 19, 2011 - 08:58
on Blog post
No-Knead Multigrain Seed and Nut Loaf
hearthkit
bartwin
Saturday, March 19, 2011 - 08:42
on Forum topic
HearthKit - still available?
Durum Flour

threedogs
Saturday, March 19, 2011 - 08:34
on Blog post
Tunisian Flatbread
Oh, my oh my, even if I was a
Syd
Saturday, March 19, 2011 - 08:34
on Blog post
St. Patrick was a Welshman?
The only difference I see is
Syd
Saturday, March 19, 2011 - 08:29
on Blog post
White Sandwich Loaf
Hi, Yippee
Raisins has enough
teketeke
Saturday, March 19, 2011 - 08:20
on Forum topic
Japanese white sandwich loaf with raisin yeast water
mixer kneading
Mary Fisher
Saturday, March 19, 2011 - 07:57
on Forum topic
stretching and folding vs kneading
Clarification

Yippee
Saturday, March 19, 2011 - 07:46
on Forum topic
Japanese white sandwich loaf with raisin yeast water
Patrick and other saints.
Mary Fisher
Saturday, March 19, 2011 - 07:40
on Blog post
St. Patrick was a Welshman?
I too am patiently waiting
flourgirl51
Saturday, March 19, 2011 - 07:36
on Forum topic
More Recent Baking & Latest Book Update
There's Some Crumb in Your Air Bubbles

GSnyde
Saturday, March 19, 2011 - 07:34
on Blog post
Pan Francese from Advanced Bread & Pastry
Good comparison, great looking bread
ehanner
Saturday, March 19, 2011 - 07:31
on Blog post
Pan Francese from Advanced Bread & Pastry
Bread woes
Aren
Saturday, March 19, 2011 - 07:24
on Blog post
White Sandwich Loaf
Interesting!

hanseata
Saturday, March 19, 2011 - 07:11
on Blog post
No-Knead Multigrain Seed and Nut Loaf
Corned Beef
ehanner
Saturday, March 19, 2011 - 07:10
on Blog post
St. Patrick was a Welshman?
Reminds of a Irish anecdote

davidg618
Saturday, March 19, 2011 - 06:59
on Blog post
St. Patrick was a Welshman?
OK, Syd

davidg618
Saturday, March 19, 2011 - 06:45
on Blog post
St. Patrick was a Welshman?
I think the basic differences

totels
Saturday, March 19, 2011 - 06:32
on Forum topic
fresh yeast
Will work wonderfully

davidg618
Saturday, March 19, 2011 - 05:37
on Forum topic
Looking for a bread proofing box
Sorry,

davidg618
Saturday, March 19, 2011 - 05:29
on Blog post
St. Patrick was a Welshman?
No knead bennies...
meetmike
Saturday, March 19, 2011 - 05:11
on Blog post
Revisiting NKB from Jim Lahey & "My Bread"
Is an e-xay considered a crumb shot?

Mini Oven
Saturday, March 19, 2011 - 04:59
on Blog post
St. Patrick was a Welshman?
What happened to the arm,
Syd
Saturday, March 19, 2011 - 04:54
on Blog post
St. Patrick was a Welshman?
The poolish constituted 50%
Syd
Saturday, March 19, 2011 - 04:51
on Blog post
Pan Francese from Advanced Bread & Pastry
Hi, Yippee
I don't use any
teketeke
Saturday, March 19, 2011 - 04:13
on Forum topic
Japanese white sandwich loaf with raisin yeast water
Fresh Eggs

Ruralidle
Saturday, March 19, 2011 - 03:53
on Forum topic
Eggs and Salmonella in Sourdough Recpes?
Chicken Cheddar Chunk Garlick Herb Sourdough OMG
dale1nemo
Saturday, March 19, 2011 - 03:15
on Forum topic
Chicken Broth for Liquid (Salt Free)
the refrigerator can be your
intelplatoon
Saturday, March 19, 2011 - 03:11
on Forum topic
Can time between Bulk Fermentation and Proofing be exchanged
I'd say shaping. Have a look
MadAboutB8
Saturday, March 19, 2011 - 01:22
on Forum topic
My boule deforms while baking
Scoring and forming
emmsf
Friday, March 18, 2011 - 23:44
on Forum topic
My boule deforms while baking
Day 6 evening of chicha starter
cranbo
Friday, March 18, 2011 - 22:56
on Blog post
chicha-inspired sourdough starter
some granite is more equal than other granite
Chuck
Friday, March 18, 2011 - 22:07
on Forum topic
No lead in unglazed tiles?
Slice very thin

Yumarama
Friday, March 18, 2011 - 21:48
on Forum topic
What do to with failed bread?
Granite is better than marble

PeterS
Friday, March 18, 2011 - 21:46
on Forum topic
No lead in unglazed tiles?
It's a start
ehanner
Friday, March 18, 2011 - 21:41
on Blog post
Butter Frame-@Proth5
Video
breadsong
Friday, March 18, 2011 - 21:10
on Blog post
Butter Frame-@Proth5
use it as a thickening agent

yy
Friday, March 18, 2011 - 21:05
on Forum topic
What do to with failed bread?
*thank you*, Kimmy!
breadsong
Friday, March 18, 2011 - 20:57
on Blog post
Noah Elbers' Maple-Oatmeal Bread (courtesy of farine-mc)
Sugar Free?

Yippee
Friday, March 18, 2011 - 19:47
on Forum topic
Japanese white sandwich loaf with raisin yeast water
Oops! I was typing too fast

totels
Friday, March 18, 2011 - 19:24
on Forum topic
Bread Cost Calculator
hi...

check your messages

SallyBR
Friday, March 18, 2011 - 19:11
on Forum topic
Vienna Bread, a question