Recent Forum and Blog Comments

歡迎！

Yippee
Wednesday, March 2, 2011 - 20:13
on Forum topic
carrot bread
That looks gorgeous. I love
Syd
Wednesday, March 2, 2011 - 20:12
on Blog post
Roasted Garlic Sourdough
I am curious to see what

Janetcook
Wednesday, March 2, 2011 - 20:11
on Forum topic
Peter Reinhart's Transitional Cinnamon Raisin Bread
Olive Oil
Aussie Pete
Wednesday, March 2, 2011 - 20:05
on Forum topic
Is there a healthy preservative that I can add to my bread?
thanks to all for your suggestions
brian@clarkeiplaw.com
Wednesday, March 2, 2011 - 19:59
on Forum topic
Starter Help
Wood-fired oven... I am
Syd
Wednesday, March 2, 2011 - 19:59
on Blog post
First Hamelman Vermont sourdough, 2nd try at baguettes
use the zest?
andythebaker
Wednesday, March 2, 2011 - 19:56
on Forum topic
Substitutions for Fruit Glazes for Bundt Cakes that Meet hOme Based Baking Standards in NC
Experimenting
emmsf
Wednesday, March 2, 2011 - 18:51
on Forum topic
Pain de Mie Formulas
:) these are not japanese
hening
Wednesday, March 2, 2011 - 18:47
on Forum topic
carrot bread
Good Idea
emmsf
Wednesday, March 2, 2011 - 18:34
on Forum topic
Pain de Mie Formulas
Thanks
emmsf
Wednesday, March 2, 2011 - 18:27
on Forum topic
Pain de Mie Formulas
Thanks Ray,
ehanner
Wednesday, March 2, 2011 - 18:18
on Blog post
Vienna with Crunch-Cool!
36 hr+ sourdough baguette
Sylviambt
Wednesday, March 2, 2011 - 17:48
on Blog post
36 hours+ sourdough baguette with 100% whole grain - finale, but not the end
farm building - wood-fired oven in the future
Sylviambt
Wednesday, March 2, 2011 - 17:42
on Blog post
First Hamelman Vermont sourdough, 2nd try at baguettes
Hamelman's right about using
Sam Fromartz
Wednesday, March 2, 2011 - 17:22
on Forum topic
I wonder why do we have to add yeast in Sourdough Rye Bread?
Nice effect on topping
rayel
Wednesday, March 2, 2011 - 17:18
on Blog post
Vienna with Crunch-Cool!
Super-Sticky

AW
Wednesday, March 2, 2011 - 16:35
on Forum topic
Sweet Potato Rolls
I am amazed that you were
Syd
Wednesday, March 2, 2011 - 16:31
on Blog post
36 hours+ sourdough baguette with 100% whole grain - finale, but not the end
You're welcome! :)
Syd
Syd
Wednesday, March 2, 2011 - 16:24
on Blog post
White Sandwich Loaf
That's a lovely story, Mary.
Syd
Wednesday, March 2, 2011 - 16:16
on Blog post
White Sandwich Loaf
Thank you
MadAboutB8
Wednesday, March 2, 2011 - 15:22
on Forum topic
I wonder why do we have to add yeast in Sourdough Rye Bread?
Eric, thanks
louie brown
Wednesday, March 2, 2011 - 15:10
on Blog post
Nancy Silverton's Hamburger Buns...
I'm on vacation and growing a starter
clazar123
Wednesday, March 2, 2011 - 15:00
on Forum topic
Is there a DUMBED DOWN version of building and maintaining a STARTER??
Impressive

wassisname
Wednesday, March 2, 2011 - 14:35
on Blog post
36 hours+ sourdough baguette with 100% whole grain - finale, but not the end
What a Beauty!

SylviaH
Wednesday, March 2, 2011 - 14:32
on Blog post
36 hours+ sourdough baguette with 100% whole grain - finale, but not the end
Thanks for the the link, this

Franko
Wednesday, March 2, 2011 - 14:05
on Blog post
Baker's percentage Spreadsheet
Hi Brian,
I had trouble
tempe
Wednesday, March 2, 2011 - 13:14
on Forum topic
Starter Help
I agree.. on the sesame oil

BellesAZ
Wednesday, March 2, 2011 - 13:09
on Forum topic
Latest Bake: Dutch Crunch
Carving Knife
Ford
Wednesday, March 2, 2011 - 12:56
on Forum topic
How do you pronounce, 'lame'?
Really?
proth5
Wednesday, March 2, 2011 - 12:53
on Forum topic
Bleached Baguettes
Pro-nuncee-ayshun

GSnyde
Wednesday, March 2, 2011 - 12:52
on Forum topic
How do you pronounce, 'lame'?
Oooh
odinraider
Wednesday, March 2, 2011 - 12:50
on Blog post
Something new
Did you run with scissors?

GSnyde
Wednesday, March 2, 2011 - 12:47
on Forum topic
Bleached Baguettes
Minor Clarification
SteveB
Wednesday, March 2, 2011 - 12:44
on Forum topic
Is there a DUMBED DOWN version of building and maintaining a STARTER??
milk and cutters

ananda
Wednesday, March 2, 2011 - 12:44
on Blog post
Ananda's 2nd Blog: Hot Cross Buns
I concur

Yumarama
Wednesday, March 2, 2011 - 12:40
on Forum topic
Starter Help
I'm going to agree
proth5
Wednesday, March 2, 2011 - 12:32
on Blog post
Whole Wheat Sourdough: a new quest
Maverick

flournwater
Wednesday, March 2, 2011 - 12:27
on Forum topic
Bleached Baguettes
grain mills and mixers
flourgirl51
Wednesday, March 2, 2011 - 12:18
on Forum topic
Good Grain Mill
Easy as Pi

flournwater
Wednesday, March 2, 2011 - 12:16
on Forum topic
Is there a DUMBED DOWN version of building and maintaining a STARTER??
I saw that and laughed. I
RosaryMan
Wednesday, March 2, 2011 - 12:13
on Forum topic
How do you pronounce, 'lame'?
Got a Cat?

flournwater
Wednesday, March 2, 2011 - 12:13
on Forum topic
Words of Encouragement for New Bread Bakers
Man (l'homme) would be
RosaryMan
Wednesday, March 2, 2011 - 12:11
on Forum topic
How do you pronounce, 'lame'?
swtgran, I found some today, it is expeller pressed.

AnnaInNC
Wednesday, March 2, 2011 - 12:03
on Forum topic
coconut oil
Getting Fat

flournwater
Wednesday, March 2, 2011 - 12:01
on Forum topic
Had to switch flour, need help
Mother's bread
Mary Fisher
Wednesday, March 2, 2011 - 11:56
on Blog post
White Sandwich Loaf
That's a lot of Sesame oil
ehanner
Wednesday, March 2, 2011 - 11:55
on Forum topic
Latest Bake: Dutch Crunch
Water Temp

GSnyde
Wednesday, March 2, 2011 - 11:49
on Blog post
Vienna with Crunch-Cool!
Starting a Starter-Pineapple Solution
ehanner
Wednesday, March 2, 2011 - 11:44
on Forum topic
Is there a DUMBED DOWN version of building and maintaining a STARTER??
My understanding, limited as
Mukoseev
Wednesday, March 2, 2011 - 11:38
on Forum topic
Sourdough health benefits