Recent Forum and Blog Comments

Ahh ...the baker's percentage
tananaBrian
Friday, April 8, 2011 - 21:50
on Forum topic
Yeast percentages?
weighing "little" ingredients
Chuck
Friday, April 8, 2011 - 21:18
on Forum topic
Yeast percentages?
The standard
sam
Friday, April 8, 2011 - 21:06
on Blog post
Hamelman's 66% Sourdough Rye
Hamelman yeast

RobynNZ
Friday, April 8, 2011 - 21:00
on Forum topic
Yeast percentages?
Beehive, I think

GSnyde
Friday, April 8, 2011 - 20:12
on Forum topic
Central Milling & KA bulk flours in SoCal?
On Intensive Kneading

Janetcook
Friday, April 8, 2011 - 20:10
on Blog post
Extremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
Food Safety

Yippee
Friday, April 8, 2011 - 20:04
on Blog post
20090300 65C Japanese Style White Sandwich Bread - Water Roux Starter / Sponge
contact the company
mimifix
Friday, April 8, 2011 - 19:53
on Forum topic
dough hook for an old Hobart 20qt?
my favorite flour
mimifix
Friday, April 8, 2011 - 19:45
on Forum topic
Whole Wheat Pastry Flour for Cakes?
this is what we have around here

PeterS
Friday, April 8, 2011 - 19:17
on Forum topic
N50 Arrived...now for the refurb
Yvonne Chen's 65C Bread Doctor Recipe Book

jyslouey
Friday, April 8, 2011 - 17:45
on Blog post
20090300 65C Japanese Style White Sandwich Bread - Water Roux Starter / Sponge
We must have been doing this

Janetcook
Friday, April 8, 2011 - 16:24
on Forum topic
My "homemade" proofer box
Sure...this is the link I

sonia101
Friday, April 8, 2011 - 15:44
on Forum topic
Can you "Pretzel" it?
The Fresh Cheese
Boboshempy
Friday, April 8, 2011 - 14:39
on Forum topic
Cheese making community like Fresh Loaf?
Respectfully disagree
sphealey
Friday, April 8, 2011 - 14:32
on Forum topic
Just talked to masonary guy about building fireplace/bread oven. Questions and advice needed please.
Here is a link that I got

Janetcook
Friday, April 8, 2011 - 14:20
on Forum topic
Cold start
Unless you poss superman arm
txfarmer
Friday, April 8, 2011 - 14:02
on Blog post
Extremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
Oh my, Janet! Thank you so
teketeke
Friday, April 8, 2011 - 13:26
on Forum topic
Cold start
re substituting white whole wheat for red whole wheat flour

subfuscpersona
Friday, April 8, 2011 - 13:25
on Forum topic
White WW flour in PR's recipes?
for self rising flour look for "quick" breads like Banana Bread
Chuck
Friday, April 8, 2011 - 13:22
on Forum topic
Self rising flour
Food grade grease
breadman_nz
Friday, April 8, 2011 - 13:12
on Forum topic
N50 Arrived...now for the refurb
Recommendation for info on Baguettes

Candango
Friday, April 8, 2011 - 13:10
on Forum topic
baker's percentage question in <artisan baking>
Self rising does have a shelf
Conjuay
Friday, April 8, 2011 - 13:01
on Forum topic
Self rising flour
I love my DLX
Dave323
Friday, April 8, 2011 - 12:58
on Forum topic
Best Stand Mixer for Bread, not KA
links don't work
mkelly27
Friday, April 8, 2011 - 12:56
on Blog post
Essential's Columbia
I look forward that
RonRay
Friday, April 8, 2011 - 12:48
on Blog post
Extremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
Finally finished my base!!
FaithHope
Friday, April 8, 2011 - 12:42
on Forum topic
First step to my WFO
Food for thought - not as tasty as the real thing but

varda
Friday, April 8, 2011 - 12:14
on Forum topic
To ear or not to ear
I would look to Ebay for the
Yerffej
Friday, April 8, 2011 - 11:45
on Forum topic
dough hook for an old Hobart 20qt?
Thanks
jcking
Friday, April 8, 2011 - 11:28
on Forum topic
Sourdough Water
fungicide
Ford
Friday, April 8, 2011 - 11:02
on Forum topic
Sourdough Water
This is intriguing!

Crider
Friday, April 8, 2011 - 10:49
on Blog post
Extremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
Welcome Sonia!

Floydm
Friday, April 8, 2011 - 10:38
on Forum topic
Hi from Australia
Depends

MNBäcker
Friday, April 8, 2011 - 10:32
on Forum topic
proofing box
Morning,
A few days ago I did

Janetcook
Friday, April 8, 2011 - 10:27
on Forum topic
Cold start
Rubaud's ears

dmsnyder
Friday, April 8, 2011 - 10:18
on Forum topic
To ear or not to ear
Yoo hoo, Glenn! (A CM question)

dmsnyder
Friday, April 8, 2011 - 10:06
on Forum topic
Central Milling & KA bulk flours in SoCal?
You're welcome, cranbo.

dmsnyder
Friday, April 8, 2011 - 10:05
on Forum topic
Central Milling & KA bulk flours in SoCal?
Hi, Robyn. It is little hard
teketeke
Friday, April 8, 2011 - 10:00
on Forum topic
Bread machines- France:instant! Japan:Rice
Thanks, Karin!

dmsnyder
Friday, April 8, 2011 - 09:58
on Blog post
This weekend's baking: Tartine Basic Country Bread and Seeded baguettes
Q? 4 Ford
jcking
Friday, April 8, 2011 - 09:26
on Forum topic
Sourdough Water
1. Protein in egg white helps
txfarmer
Friday, April 8, 2011 - 09:23
on Blog post
Extremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
Thanks for the kind words, I
txfarmer
Friday, April 8, 2011 - 09:14
on Blog post
Extremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
Hey, glad you dropped by! I
txfarmer
Friday, April 8, 2011 - 09:11
on Blog post
Extremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
1. Practice helps;
2. No oven
txfarmer
Friday, April 8, 2011 - 09:09
on Blog post
Tartine Basic Country Loaf - just pour all that water in and stand back!
Hamelman's view
jcking
Friday, April 8, 2011 - 08:49
on Forum topic
Sourdough Water
Try a New Formula

flournwater
Friday, April 8, 2011 - 08:46
on Forum topic
yeast foccacia with life of its own
Heat and Humidity control

MNBäcker
Friday, April 8, 2011 - 08:21
on Forum topic
proofing box
interesting
jcking
Friday, April 8, 2011 - 08:00
on Forum topic
Atmos Pressure
dear TXfarmer,
hi,
thanks for
Rahim_nikzad550
Friday, April 8, 2011 - 07:46
on Blog post
Tartine Basic Country Loaf - just pour all that water in and stand back!