Recent Forum and Blog Comments

Thank you for this

Janetcook
Saturday, February 19, 2011 - 17:39
on Forum topic
Sprouted Spelt Bread - a Variation of a WGB Recipe
Fascinating discussion
pear_tart
Saturday, February 19, 2011 - 17:15
on Forum topic
Steel sheet instead of pizza stone?
Cold bulk fermentation

hanseata
Saturday, February 19, 2011 - 17:00
on Forum topic
Sprouted Spelt Bread - a Variation of a WGB Recipe
Those are beautiful
Syd
Saturday, February 19, 2011 - 16:59
on Blog post
The amazing baguette
I kneaded it gently

GSnyde
Saturday, February 19, 2011 - 16:58
on Forum topic
Mixing the SFBI miche dough
Compare the weight of the stone to the weight of the steel
ssor
Saturday, February 19, 2011 - 16:41
on Forum topic
Steel sheet instead of pizza stone?
Thank you for the

Janetcook
Saturday, February 19, 2011 - 16:33
on Forum topic
Sprouted Spelt Bread - a Variation of a WGB Recipe
Questions re soft kaiser rolls

dmsnyder
Saturday, February 19, 2011 - 15:45
on Forum topic
kasier rolls to soft
Thank you, arlo!! I have
teketeke
Saturday, February 19, 2011 - 15:42
on Blog post
The amazing baguette
Mixing dough by hand

dmsnyder
Saturday, February 19, 2011 - 15:35
on Forum topic
Mixing the SFBI miche dough
Looks great, Jonathan!

dmsnyder
Saturday, February 19, 2011 - 15:30
on Blog post
San Joaquin Sourdogh- My Take
pizza results
cranbo
Saturday, February 19, 2011 - 14:53
on Forum topic
Steel sheet instead of pizza stone?
How nice

hanseata
Saturday, February 19, 2011 - 14:48
on Forum topic
Dinkel-Walnussbrot - Spelt Walnut Bread
Those are some very nice

arlo
Saturday, February 19, 2011 - 14:42
on Blog post
The amazing baguette
Wow!
I like the way you
Davefs
Saturday, February 19, 2011 - 14:30
on Forum topic
Ideas for cherry "cinnamon rolls"?
sourdough asian bread?
M2
Saturday, February 19, 2011 - 13:34
on Blog post
Asian Fusion Fruited Barm Cake/Loaf - yet one more expereiment with beer barm starter
Overnight bulk fermentation

hanseata
Saturday, February 19, 2011 - 13:09
on Forum topic
Sprouted Spelt Bread - a Variation of a WGB Recipe
Awesome!!! (cheesecakeman)
earth3rd
Saturday, February 19, 2011 - 13:07
on Forum topic
Jason's Quick Coccodrillo Ciabatta Bread
Dead Yeast?
wdlolies
Saturday, February 19, 2011 - 13:04
on Forum topic
Pizza Disaster: What was the problem
Yup...
earth3rd
Saturday, February 19, 2011 - 13:03
on Forum topic
Jason's Quick Coccodrillo Ciabatta Bread
I'd go ahead and bake it -

Kitchen Barbarian
Saturday, February 19, 2011 - 12:46
on Forum topic
Help with cold rise Fridge died last night
what works for me

bnom
Saturday, February 19, 2011 - 12:46
on Forum topic
Best way to bake and steam with a Fibrament stone...?
Nice...
earth3rd
Saturday, February 19, 2011 - 12:45
on Forum topic
Jason's Quick Coccodrillo Ciabatta Bread
water measurement...
earth3rd
Saturday, February 19, 2011 - 12:28
on Forum topic
Jason's Quick Coccodrillo Ciabatta Bread
Lemon-Cranberry Variation

GSnyde
Saturday, February 19, 2011 - 12:15
on Forum topic
Trying for Flaky Scones, with flavor variations
Why do so many recipes call

Jo_Jo_
Saturday, February 19, 2011 - 12:05
on Forum topic
Milling flour / flax seed / oat bran
Hi,
I have made PR Sprouted

Janetcook
Saturday, February 19, 2011 - 11:52
on Forum topic
Sprouted Spelt Bread - a Variation of a WGB Recipe
Would oat bran be considered

Jo_Jo_
Saturday, February 19, 2011 - 11:51
on Forum topic
Milling flour / flax seed / oat bran
Not much different
bpezzell
Saturday, February 19, 2011 - 11:37
on Forum topic
Can poolish go bad? What happens if it sits for days instead of hours?
I love your idea

AW
Saturday, February 19, 2011 - 11:22
on Forum topic
Ideas for cherry "cinnamon rolls"?
It's so nice when the Kingdom is right!
ehanner
Saturday, February 19, 2011 - 10:56
on Blog post
Follow-up to "Never saw a dough break down like this before"
How would it be different

sarafina
Saturday, February 19, 2011 - 10:50
on Forum topic
Can poolish go bad? What happens if it sits for days instead of hours?
Yes, I pre-heated the stone
Ronan
Saturday, February 19, 2011 - 10:33
on Forum topic
Pizza Disaster: What was the problem
What a beauty!
jackie9999
Saturday, February 19, 2011 - 10:30
on Blog post
Romancing The Seeds!
SD English Muffins
bobkay1022
Saturday, February 19, 2011 - 10:25
on Blog post
Sourdough english muffins
Pre-Heat the stone?
topslakr
Saturday, February 19, 2011 - 10:08
on Forum topic
Pizza Disaster: What was the problem
wow
kim
Saturday, February 19, 2011 - 09:37
on Forum topic
Steel sheet instead of pizza stone?
Question for you Mini
My

Janetcook
Saturday, February 19, 2011 - 09:35
on Forum topic
How Do You 'Read' A Rye Starter?
gluten development

SylviaH
Saturday, February 19, 2011 - 09:31
on Forum topic
Pizza Disaster: What was the problem
Cherry Scones

SylviaH
Saturday, February 19, 2011 - 09:22
on Forum topic
Ideas for cherry "cinnamon rolls"?
A sourdough fairy tale

Debra Wink
Saturday, February 19, 2011 - 09:00
on Blog post
Follow-up to "Never saw a dough break down like this before"
Vinegar and lemon juice in puff pastry
lazybaker
Saturday, February 19, 2011 - 08:34
on Forum topic
Blitz Puff Pastry Comparison
Love dried cherries!
PaddyL
Saturday, February 19, 2011 - 08:19
on Forum topic
Ideas for cherry "cinnamon rolls"?
This morning I am making
ssor
Saturday, February 19, 2011 - 08:17
on Forum topic
If no-knead is so good, why bother with anything else?
Thanks!I plan to use my
Davefs
Saturday, February 19, 2011 - 08:14
on Forum topic
Ideas for cherry "cinnamon rolls"?
IIRS

flournwater
Saturday, February 19, 2011 - 07:50
on Forum topic
Ideas for cherry "cinnamon rolls"?
Hi Kathleen - Glad to know
davesmall
Saturday, February 19, 2011 - 07:25
on Forum topic
No Knead Light Deli Rye Bread
Thanks, all

pmccool
Saturday, February 19, 2011 - 07:18
on Blog post
Not quite there...
I haven't been to the USVI, yet, Thomas

pmccool
Saturday, February 19, 2011 - 07:05
on Blog post
Not quite there...
Thanks, Zeb. Yes, in my
Syd
Saturday, February 19, 2011 - 06:56
on Blog post
Light Whole Wheat Batard