Recent Forum and Blog Comments

Ta for the correction, Sue.
rossnroller
Friday, March 18, 2011 - 18:42
on Blog post
Baking In Vietnam
Syntax Issue Resolved

flournwater
Friday, March 18, 2011 - 18:40
on Forum topic
Bread Cost Calculator
Vienna Dutch Crunch
MickiColl
Friday, March 18, 2011 - 18:32
on Forum topic
Vienna Bread, a question
Thank you, Kimmy.
Grinding
MadAboutB8
Friday, March 18, 2011 - 18:12
on Blog post
Light Rye Sourdough with Sunflower Seeds and grains - the rye saga continues
LeeYong - Thank you for such

Jo_Jo_
Friday, March 18, 2011 - 17:55
on Blog post
BBA Cranberry Pecan Bread
Your welcome. :-)

Janetcook
Friday, March 18, 2011 - 17:48
on Forum topic
Can time between Bulk Fermentation and Proofing be exchanged
Ahh.. Now I see what you're
osx-addict
Friday, March 18, 2011 - 17:37
on Forum topic
HearthKit - still available?
S&F vs. Lepard's "periodic kneading"

jstreed1476
Friday, March 18, 2011 - 17:30
on Forum topic
stretching and folding vs kneading
I Followed The Recipe As Written

Sjadad
Friday, March 18, 2011 - 17:26
on Forum topic
Croissants!!!
yes

varda
Friday, March 18, 2011 - 17:17
on Forum topic
Can time between Bulk Fermentation and Proofing be exchanged
yes it does

varda
Friday, March 18, 2011 - 17:10
on Forum topic
Can time between Bulk Fermentation and Proofing be exchanged
richard bertinets?
rolls
Friday, March 18, 2011 - 17:07
on Forum topic
Croissants!!!
That's it, but...
sphealey
Friday, March 18, 2011 - 17:03
on Forum topic
HearthKit - still available?
We must have been typing at

Janetcook
Friday, March 18, 2011 - 17:01
on Forum topic
Can time between Bulk Fermentation and Proofing be exchanged
wonderful looking loaf...
LeeYong
Friday, March 18, 2011 - 16:55
on Blog post
BBA Cranberry Pecan Bread
Stupid question (having not
osx-addict
Friday, March 18, 2011 - 16:55
on Forum topic
HearthKit - still available?
Kneading

hanseata
Friday, March 18, 2011 - 16:52
on Forum topic
stretching and folding vs kneading
hi I LOVE this technique, was
rolls
Friday, March 18, 2011 - 16:32
on Forum topic
stretching and folding vs kneading
I like
proth5
Friday, March 18, 2011 - 16:08
on Blog post
Butter Frame-@Proth5
dollars and cents decisions don't always make sense to us
Chuck
Friday, March 18, 2011 - 16:05
on Forum topic
HearthKit - still available?
Using KAF Ancient Grain substitute
Sliss4
Friday, March 18, 2011 - 16:01
on Forum topic
Substituting for KAF Ancient Grains
I think Janetcook sort of

yy
Friday, March 18, 2011 - 15:31
on Forum topic
Can time between Bulk Fermentation and Proofing be exchanged
Thanks

goer
Friday, March 18, 2011 - 15:27
on Forum topic
Tried whole wheat again.
moisture absorption by a stone can be important for crispy pizza
Chuck
Friday, March 18, 2011 - 15:06
on Forum topic
No lead in unglazed tiles?
Between the "Sheets"
ehanner
Friday, March 18, 2011 - 15:05
on Blog post
Butter Frame-@Proth5
If you were to switch the

Janetcook
Friday, March 18, 2011 - 14:10
on Forum topic
Can time between Bulk Fermentation and Proofing be exchanged
I guess I'm not really sure I

varda
Friday, March 18, 2011 - 14:09
on Forum topic
Can time between Bulk Fermentation and Proofing be exchanged
photo of glazed rye loaf from 3/17/2011
ph_kosel
Friday, March 18, 2011 - 14:03
on Blog post
20% yeasted rye with dill and onion, glazed with cornstarch
Thanks Breadsong
proth5
Friday, March 18, 2011 - 13:55
on Blog post
Butter Frame-@Proth5
Thank you, Sue! Making a

SylviaH
Friday, March 18, 2011 - 13:55
on Blog post
Irish Soda Bread for St. Patrick's Day!
Give it a shot!

placebo
Friday, March 18, 2011 - 13:55
on Forum topic
Chicken Broth for Liquid (Salt Free)
Made the bread today!

Well,

SallyBR
Friday, March 18, 2011 - 13:39
on Forum topic
Vienna Bread, a question
Those are beautiful!
clazar123
Friday, March 18, 2011 - 13:26
on Forum topic
Tried whole wheat again.
S&F vs kneading
Mary Fisher
Friday, March 18, 2011 - 13:00
on Forum topic
stretching and folding vs kneading
2 pounds

mrfrost
Friday, March 18, 2011 - 12:47
on Blog post
cheesecake factory bread recipe submitted by Susan
Thank you
kim
Friday, March 18, 2011 - 12:30
on Blog post
Noah Elbers' Maple-Oatmeal Bread (courtesy of farine-mc)
Nice Breads
kim
Friday, March 18, 2011 - 12:22
on Blog post
Light Rye Sourdough with Sunflower Seeds and grains - the rye saga continues
I've "air folded"-thought I invented it!
clazar123
Friday, March 18, 2011 - 12:07
on Forum topic
Describe how rye dough behaves-a delicious new learning curve.
Nicely done TxFarmer.

arlo
Friday, March 18, 2011 - 12:05
on Blog post
Two Quick Rye Breads - one SD, one not
other grains
jcking
Friday, March 18, 2011 - 11:59
on Forum topic
Substituting for KAF Ancient Grains
Basic Baguette

flournwater
Friday, March 18, 2011 - 11:57
on Forum topic
French bread
Sounds like a lot of fun!
clazar123
Friday, March 18, 2011 - 11:56
on Forum topic
Describe how rye dough behaves-a delicious new learning curve.
results
jcking
Friday, March 18, 2011 - 11:10
on Forum topic
French bread
Also can substitute in Mini's 100% to make less%

Mini Oven
Friday, March 18, 2011 - 11:04
on Forum topic
Describe how rye dough behaves-a delicious new learning curve.
Don't make it sound like a murder novel!

Mini Oven
Friday, March 18, 2011 - 10:52
on Forum topic
Describe how rye dough behaves-a delicious new learning curve.
I do it a different way
rhomp2002
Friday, March 18, 2011 - 10:50
on Forum topic
"Back" button behavior after reading a searched-for article
Lets say that at a given
dwcoleman
Friday, March 18, 2011 - 10:34
on Forum topic
Can time between Bulk Fermentation and Proofing be exchanged
And thanks to you too,
amen2u
Friday, March 18, 2011 - 10:10
on Forum topic
stretching and folding vs kneading
my review
nebetmiw
Friday, March 18, 2011 - 10:09
on Forum topic
Lisa rayner Wild Bread book
I believe typical baguettes
dwcoleman
Friday, March 18, 2011 - 10:00
on Forum topic
French bread