Recent Forum and Blog Comments

marble and granite
yankeedave
Thursday, March 17, 2011 - 05:09
on Forum topic
No lead in unglazed tiles?
google "meltaway cookie recipe"

davidg618
Thursday, March 17, 2011 - 04:39
on Forum topic
Newbie here- ISO : Meltaways
Thanks!
Yes, 6 pounds is
ericb
Thursday, March 17, 2011 - 04:23
on Blog post
Hamelman's light rye / overnight fermentation
BakerBen provided a good

gary.turner
Thursday, March 17, 2011 - 04:01
on Forum topic
Going from 1 to 50
I just grated some dried rye bread to add.

Mini Oven
Thursday, March 17, 2011 - 02:04
on Forum topic
Altus: Wet or Dry?
125% Sugar? This is a cake..!

Mebake
Wednesday, March 16, 2011 - 23:47
on Blog post
In Praise of Crust & Crumb
Meltaway Buns
dolcebaker
Wednesday, March 16, 2011 - 23:35
on Forum topic
Newbie here- ISO : Meltaways
Thanks, Khalid!

dmsnyder
Wednesday, March 16, 2011 - 23:08
on Blog post
In Praise of Crust & Crumb
Indeed, They do look

Mebake
Wednesday, March 16, 2011 - 22:54
on Blog post
In Praise of Crust & Crumb
za'atar
breadmantalking
Wednesday, March 16, 2011 - 22:51
on Blog post
Tunisian Flatbread
Tell me a little more about
Syd
Wednesday, March 16, 2011 - 22:10
on Blog post
White Sandwich Loaf
Thanks, Andy!
breadsong
Wednesday, March 16, 2011 - 21:50
on Forum topic
Going crackers over crackers
Wow!

Rick D
Wednesday, March 16, 2011 - 21:26
on Forum topic
Going from 1 to 50
Wow, Andy, thank you so much!
breadsong
Wednesday, March 16, 2011 - 21:20
on Blog post
Some Weekend Home Bread Baking and the College "Equality and Diversity Competition" Entry from a student Bakery Group.
Quick and Sure

flournwater
Wednesday, March 16, 2011 - 21:03
on Forum topic
Scoring No Knead Breads
working with rye
cranbo
Wednesday, March 16, 2011 - 21:00
on Forum topic
Describe how rye dough behaves-a delicious new learning curve.
nice!
sam
Wednesday, March 16, 2011 - 20:35
on Blog post
Hamelman's light rye / overnight fermentation
Not rising =(
Aren
Wednesday, March 16, 2011 - 20:21
on Blog post
White Sandwich Loaf
Thanks Khalid...I'm on a
MadAboutB8
Wednesday, March 16, 2011 - 18:13
on Blog post
Third Time Lucky - Croissant and Pain au Jambon
Thanks Syd. That's very nice
MadAboutB8
Wednesday, March 16, 2011 - 18:11
on Blog post
Third Time Lucky - Croissant and Pain au Jambon
Yes, there'll be a lots of
MadAboutB8
Wednesday, March 16, 2011 - 18:09
on Blog post
Third Time Lucky - Croissant and Pain au Jambon
Go guyz!
rossnroller
Wednesday, March 16, 2011 - 17:58
on Forum topic
More Recent Baking & Latest Book Update
Wow, wow, and wow!
susanfnp
Wednesday, March 16, 2011 - 17:56
on Blog post
Poolish Croissant - the pursuit of perfection
not this recipe

oceanicthai
Wednesday, March 16, 2011 - 17:40
on Blog post
4/27/10 - 100% Hydration 100% Whole Wheat No Knead Bread
Sounds good!
Zeb
Wednesday, March 16, 2011 - 17:33
on Forum topic
More Recent Baking & Latest Book Update
Taste sampling volunteer - that would be me

BakerBen
Wednesday, March 16, 2011 - 17:15
on Forum topic
More Recent Baking & Latest Book Update
Capacity

MNBäcker
Wednesday, March 16, 2011 - 17:09
on Forum topic
Going from 1 to 50
Batch Size

BakerBen
Wednesday, March 16, 2011 - 17:08
on Forum topic
Going from 1 to 50
how many challot does a

yy
Wednesday, March 16, 2011 - 16:49
on Forum topic
Going from 1 to 50
Will one of those infrared
Tommy gram
Wednesday, March 16, 2011 - 16:23
on Blog post
My big batch
i would think the easiest way
intelplatoon
Wednesday, March 16, 2011 - 16:14
on Forum topic
Going from 1 to 50
thanks so much, will try
rolls
Wednesday, March 16, 2011 - 15:41
on Blog post
No Knead sweet buns
cultured buttermilk

nicodvb
Wednesday, March 16, 2011 - 14:49
on Forum topic
Sour milk?
It's too heavy - 10 to 15
kvenick
Wednesday, March 16, 2011 - 14:34
on Forum topic
Scoring No Knead Breads
eggs
G-man
Wednesday, March 16, 2011 - 14:25
on Forum topic
Eggs and Salmonella in Sourdough Recpes?
Final Roll out

ananda
Wednesday, March 16, 2011 - 14:20
on Forum topic
Going crackers over crackers
By any name those look delicious,
EvaB
Wednesday, March 16, 2011 - 14:06
on Forum topic
Going crackers over crackers
94% Spam
ehanner
Wednesday, March 16, 2011 - 14:05
on Forum topic
Scam Alert
Suggestion?
Mylissa20
Wednesday, March 16, 2011 - 13:57
on Forum topic
Eggs and Salmonella in Sourdough Recpes?
Scam spam

mrfrost
Wednesday, March 16, 2011 - 13:56
on Forum topic
Scam Alert
Might be difficult
Mylissa20
Wednesday, March 16, 2011 - 13:53
on Forum topic
Eggs and Salmonella in Sourdough Recpes?
A day of firsts
ehanner
Wednesday, March 16, 2011 - 13:42
on Forum topic
Scam Alert
How about using the baking sheets that came with the oven?

Mini Oven
Wednesday, March 16, 2011 - 13:33
on Forum topic
No lead in unglazed tiles?
Yes, yes.

SCruz
Wednesday, March 16, 2011 - 13:33
on Forum topic
No lead in unglazed tiles?
Lovely~!
Mary Clare
Wednesday, March 16, 2011 - 12:47
on Forum topic
More Recent Baking & Latest Book Update
Rosti: cut it up the denser parts into bite size pieces

Mini Oven
Wednesday, March 16, 2011 - 12:39
on Forum topic
What do to with failed bread?
How about scrap marble instead of tile?

PeterS
Wednesday, March 16, 2011 - 12:37
on Forum topic
No lead in unglazed tiles?
I could never get a decent
swtgran
Wednesday, March 16, 2011 - 12:30
on Forum topic
Scoring No Knead Breads
I also received the e-mail...
Paddyscake
Wednesday, March 16, 2011 - 12:22
on Forum topic
Scam Alert
Thank you for your comment.
mage789
Wednesday, March 16, 2011 - 12:14
on Forum topic
Scoring No Knead Breads