Recent Forum and Blog Comments

Super Helpful

oceanicthai
Wednesday, February 23, 2011 - 01:58
on Blog post
36 hours+ sourdough baguette - everything I know in one bread
Very helpful

oceanicthai
Wednesday, February 23, 2011 - 01:53
on Blog post
Philippe Gosselin's Pain à l'Ancienne (according to Peter Reinhart, interpretted by dmsnyder, with modifications)
Wonderful, isn't it, Postal

Mebake
Wednesday, February 23, 2011 - 01:50
on Blog post
I'm beginning to like soakers, a lot
I'm doing this

oceanicthai
Wednesday, February 23, 2011 - 01:50
on Forum topic
Autolyse, Vital Gluten, Oven Temp ?s
Thanks for your compliment,
Syd
Wednesday, February 23, 2011 - 01:34
on Blog post
Longan Levain
Looks mouthwatering!

oceanicthai
Wednesday, February 23, 2011 - 01:28
on Blog post
Pita Bread
Soft bottom

Juergen Krauss
Wednesday, February 23, 2011 - 00:42
on Blog post
Test Tube Baking [2]: Bulk fermentation, doubling in size
Great Baguettes

Juergen Krauss
Wednesday, February 23, 2011 - 00:32
on Blog post
The amazing baguette
Absolutely beautiful

OldWoodenSpoon
Tuesday, February 22, 2011 - 22:31
on Forum topic
How Many Loaves Have You?
Jealous

oceanicthai
Tuesday, February 22, 2011 - 22:04
on Blog post
Pan-demonium: Scones, Oatmeal Bread and Focaccia
i'm still in the dark...
cranbo
Tuesday, February 22, 2011 - 22:03
on Blog post
The amazing baguette
Varda is right about providing details

OldWoodenSpoon
Tuesday, February 22, 2011 - 21:58
on Forum topic
Dough begins to break down!
Thanks for posting recipes

oceanicthai
Tuesday, February 22, 2011 - 21:57
on Blog post
Longan Levain
10% Rye Won't require

Mebake
Tuesday, February 22, 2011 - 21:51
on Blog post
Tomato, Parmesan and Basil Flatbread from Bourke Street Bakery's
10% Rye Won't require

Mebake
Tuesday, February 22, 2011 - 21:50
on Blog post
Tomato, Parmesan and Basil Flatbread from Bourke Street Bakery's
Syd, Glen & Larry

oceanicthai
Tuesday, February 22, 2011 - 21:38
on Blog post
Thanks to all my Bread Heroes
baking tins

andiesenji
Tuesday, February 22, 2011 - 21:27
on Forum topic
crimped round bread tins
I use the Nutrimill. Haven't

MNBäcker
Tuesday, February 22, 2011 - 21:24
on Forum topic
Good Grain Mill
All dough relaxes with time
K.C.
Tuesday, February 22, 2011 - 21:19
on Forum topic
Creating surface tension
There are several rye recipes

Janetcook
Tuesday, February 22, 2011 - 21:18
on Forum topic
Good recipes for a non-sourdough rye bread?
Thanks, Franko. :) A longan
Syd
Tuesday, February 22, 2011 - 21:11
on Blog post
Longan Levain
Fireplace Baking revisited

MNBäcker
Tuesday, February 22, 2011 - 21:11
on Forum topic
cob oven and fireplace inserts for baking?
Pretty, pretty, pretty

AW
Tuesday, February 22, 2011 - 21:09
on Blog post
Whole Wheat Sandwich Bread
Soft crust
ehanner
Tuesday, February 22, 2011 - 21:05
on Forum topic
Crust is too dark and thick
Hi, JuergenI have seen your
teketeke
Tuesday, February 22, 2011 - 21:04
on Blog post
Test Tube Baking [2]: Bulk fermentation, doubling in size
Beautifully made loaves!

Franko
Tuesday, February 22, 2011 - 20:32
on Forum topic
How Many Loaves Have You?
Growing Season
ehanner
Tuesday, February 22, 2011 - 20:24
on Blog post
Fun With French Bread
nice batards and crum
patnx2
Tuesday, February 22, 2011 - 20:23
on Forum topic
Creating surface tension
Thanks, Larry. :) I love the
Syd
Tuesday, February 22, 2011 - 20:19
on Blog post
Longan Levain
Spring Flowers.... well not really

Franko
Tuesday, February 22, 2011 - 20:11
on Blog post
Fun With French Bread
Hi, Karin
I taste very mild
teketeke
Tuesday, February 22, 2011 - 20:10
on Blog post
The amazing baguette
Thanks Larry
ehanner
Tuesday, February 22, 2011 - 19:58
on Blog post
Fun With French Bread
Hey Franko, Thanks
ehanner
Tuesday, February 22, 2011 - 19:51
on Blog post
Fun With French Bread
Potato bread hydration
possum-liz
Tuesday, February 22, 2011 - 19:45
on Forum topic
Hydration: Effect of potatoes?
Nice!

GSnyde
Tuesday, February 22, 2011 - 19:42
on Forum topic
How Many Loaves Have You?
The Scones are Moist

GSnyde
Tuesday, February 22, 2011 - 19:38
on Blog post
Pan-demonium: Scones, Oatmeal Bread and Focaccia
Name of Bakery

GSnyde
Tuesday, February 22, 2011 - 19:34
on Blog post
Pan-demonium: Scones, Oatmeal Bread and Focaccia
Beautiful!
Amori
Tuesday, February 22, 2011 - 19:33
on Blog post
Whole Wheat Sandwich Bread
guarantee it's not a

DorotaM
Tuesday, February 22, 2011 - 19:22
on Forum topic
Do you need a special oven to be a good baker?
OMG the beer is perfect. I am
Anonymous
Tuesday, February 22, 2011 - 19:20
on Forum topic
Crust is too dark and thick
congratulations
possum-liz
Tuesday, February 22, 2011 - 19:20
on Forum topic
How Many Loaves Have You?
If the photo color is accurate ...

dmsnyder
Tuesday, February 22, 2011 - 19:15
on Forum topic
Crust is too dark and thick
Scone texture?
LindyD
Tuesday, February 22, 2011 - 19:10
on Blog post
Pan-demonium: Scones, Oatmeal Bread and Focaccia
First bake tonight
Anonymous
Tuesday, February 22, 2011 - 19:08
on Forum topic
Crust is too dark and thick
wayne's totally right
cranbo
Tuesday, February 22, 2011 - 19:04
on Forum topic
Hi, bread newbie here
Crust problem @ coffeetester

dmsnyder
Tuesday, February 22, 2011 - 18:55
on Forum topic
Crust is too dark and thick
you're kidding right?
mkelly27
Tuesday, February 22, 2011 - 18:39
on Forum topic
Do you need a special oven to be a good baker?
Really nice work Eric!
It's

Franko
Tuesday, February 22, 2011 - 18:39
on Blog post
Fun With French Bread
smell it
cranbo
Tuesday, February 22, 2011 - 18:38
on Forum topic
hiw old is too old for a starter?
good luck!
cranbo
Tuesday, February 22, 2011 - 18:34
on Forum topic
How Many Loaves Have You?