Recent Forum and Blog Comments

@Sally
ehanner
Wednesday, March 2, 2011 - 11:20
on Blog post
Vienna with Crunch-Cool!
All of the above
Ford
Wednesday, March 2, 2011 - 11:16
on Forum topic
Starter Help
It's barley flour, sorry, I
txfarmer
Wednesday, March 2, 2011 - 11:13
on Blog post
36 hours+ sourdough baguette with 100% whole grain - finale, but not the end
Barley?

Crider
Wednesday, March 2, 2011 - 11:11
on Blog post
36 hours+ sourdough baguette with 100% whole grain - finale, but not the end
You are a mind reader! I
txfarmer
Wednesday, March 2, 2011 - 11:08
on Blog post
36 hours+ sourdough baguette with 100% whole grain - finale, but not the end
I haven't tried it with
dvuong
Wednesday, March 2, 2011 - 11:07
on Forum topic
Latest Bake: Dutch Crunch
If you are new at making
txfarmer
Wednesday, March 2, 2011 - 11:06
on Blog post
36 hours+ sourdough baguette with 100% whole grain - finale, but not the end
Thanks Akiko!
txfarmer
Wednesday, March 2, 2011 - 11:04
on Blog post
36 hours+ sourdough baguette with 100% whole grain - finale, but not the end
Whole grain absorbs much more
txfarmer
Wednesday, March 2, 2011 - 11:04
on Blog post
36 hours+ sourdough baguette with 100% whole grain - finale, but not the end
No Offense Taken
Ford
Wednesday, March 2, 2011 - 11:00
on Forum topic
Sourdough health benefits
You know, ever since I baked

SallyBR
Wednesday, March 2, 2011 - 11:00
on Blog post
Vienna with Crunch-Cool!
Chicago Amateur Bread Bakers
pixielou55
Wednesday, March 2, 2011 - 10:47
on Forum topic
Words of Encouragement for New Bread Bakers
Why are wheat berries so expensive?
boilerbaker
Wednesday, March 2, 2011 - 10:43
on Forum topic
Why are wheat berries so expensive?
wow, over the top gorgeous!

SylviaH
Wednesday, March 2, 2011 - 10:43
on Blog post
I'll drink to that: Beer barm bread with spent grains
Seed culture, mother sponge,
AOJ
Wednesday, March 2, 2011 - 10:41
on Forum topic
Is there a DUMBED DOWN version of building and maintaining a STARTER??
Just in time

Frequent Flyer
Wednesday, March 2, 2011 - 10:40
on Blog post
White Sandwich Loaf
Gorgeous, txfarmer!

SylviaH
Wednesday, March 2, 2011 - 10:38
on Blog post
36 hours+ sourdough baguette with 100% whole grain - finale, but not the end
Hi, Yippee!!Thank you for
teketeke
Wednesday, March 2, 2011 - 10:27
on Forum topic
Japanese white sandwich loaf with raisin yeast water
Of course
G-man
Wednesday, March 2, 2011 - 10:25
on Forum topic
Sourdough health benefits
Nice score lines are very
teketeke
Wednesday, March 2, 2011 - 10:18
on Blog post
36 hours+ sourdough baguette with 100% whole grain - finale, but not the end
Dutch Crunch @Glenn
ehanner
Wednesday, March 2, 2011 - 10:05
on Blog post
Vienna with Crunch-Cool!
They're baa-ack...!

MNBäcker
Wednesday, March 2, 2011 - 10:01
on Forum topic
found great price on coiled wicker baskets for final proofing
Hi Tx!
I tried your 36 hr
LeeYong
Wednesday, March 2, 2011 - 09:54
on Blog post
36 hours+ sourdough baguette with 100% whole grain - finale, but not the end
Dutch Crunch Paste Texture

GSnyde
Wednesday, March 2, 2011 - 09:46
on Blog post
Vienna with Crunch-Cool!
Thanks for that link...

BellesAZ
Wednesday, March 2, 2011 - 09:37
on Blog post
20090300 65C Japanese Style White Sandwich Bread - Water Roux Starter / Sponge
Nice!

Yippee
Wednesday, March 2, 2011 - 09:36
on Forum topic
Japanese white sandwich loaf with raisin yeast water
Nice!

wassisname
Wednesday, March 2, 2011 - 09:30
on Blog post
I'll drink to that: Beer barm bread with spent grains
zensojourner

bnom
Wednesday, March 2, 2011 - 09:08
on Forum topic
So... why is a flaky pie crust so desirable?
Scotch Cutter
earth3rd
Wednesday, March 2, 2011 - 09:01
on Blog post
Ananda's 2nd Blog: Hot Cross Buns
Milk powder
earth3rd
Wednesday, March 2, 2011 - 08:52
on Blog post
Ananda's 2nd Blog: Hot Cross Buns
Chemicals
Ford
Wednesday, March 2, 2011 - 08:48
on Forum topic
Sourdough health benefits
Wow, very nicely done

arlo
Wednesday, March 2, 2011 - 08:45
on Blog post
36 hours+ sourdough baguette with 100% whole grain - finale, but not the end
Yeah, everyone's photos of

MartiniConQueso
Wednesday, March 2, 2011 - 07:58
on Forum topic
Gnu member
They look very tasty!!!
teketeke
Wednesday, March 2, 2011 - 07:47
on Blog post
The amazing baguette
Hope this helps
wmtimm627
Wednesday, March 2, 2011 - 07:11
on Blog post
The amazing baguette
jannie,
I am also diabetic.
Dave323
Wednesday, March 2, 2011 - 07:06
on Forum topic
Rogue use of starter
Try this starter method:
AOJ
Wednesday, March 2, 2011 - 06:51
on Forum topic
Starter Help
Excellent Bread Sam!
ehanner
Wednesday, March 2, 2011 - 06:39
on Blog post
I'll drink to that: Beer barm bread with spent grains
volume/3

nicodvb
Wednesday, March 2, 2011 - 06:30
on Forum topic
Pain de Mie Formulas
we don't

Mini Oven
Wednesday, March 2, 2011 - 06:28
on Forum topic
I wonder why do we have to add yeast in Sourdough Rye Bread?
Louie, seems I had to
Syd
Wednesday, March 2, 2011 - 05:54
on Blog post
Nancy Silverton's Hamburger Buns...
yeast
Sam Fromartz
Wednesday, March 2, 2011 - 05:52
on Forum topic
I wonder why do we have to add yeast in Sourdough Rye Bread?
As I understand its history...

davidg618
Wednesday, March 2, 2011 - 05:48
on Forum topic
Pain de Mie Formulas
I can see your pictures, Syd,
louie brown
Wednesday, March 2, 2011 - 05:44
on Blog post
White Sandwich Loaf
Thank you all for your kind
Syd
Wednesday, March 2, 2011 - 05:39
on Blog post
White Sandwich Loaf
Nice Buns
ehanner
Wednesday, March 2, 2011 - 05:33
on Blog post
Nancy Silverton's Hamburger Buns...
Thanks
louie brown
Wednesday, March 2, 2011 - 05:33
on Blog post
Nancy Silverton's Hamburger Buns...
@Khalid Crunch
ehanner
Wednesday, March 2, 2011 - 05:25
on Blog post
Vienna with Crunch-Cool!
Thank you & Questions linger
ehanner
Wednesday, March 2, 2011 - 04:56
on Blog post
Vienna with Crunch-Cool!
Nice loaves, Sylvia. Vermont
MadAboutB8
Wednesday, March 2, 2011 - 04:19
on Blog post
First Hamelman Vermont sourdough, 2nd try at baguettes