Recent Forum and Blog Comments

Milk contains protease
Anonymous
Friday, February 18, 2011 - 10:08
on Forum topic
Preferment: Would milk be OK?
OWS, I have gone as far as using barely boiled potatoes,

AnnaInNC
Friday, February 18, 2011 - 10:02
on Forum topic
Potato Bread
It can occur with any kind of flour

Debra Wink
Friday, February 18, 2011 - 09:50
on Blog post
Follow-up to "Never saw a dough break down like this before"
my steel plate update
cranbo
Friday, February 18, 2011 - 09:49
on Forum topic
Steel sheet instead of pizza stone?
crust, split, and steam
cranbo
Friday, February 18, 2011 - 09:43
on Forum topic
Dense and flavorless- all my breads
Sorry Anna but I have not tried this

OldWoodenSpoon
Friday, February 18, 2011 - 09:40
on Forum topic
Potato Bread
nice job!
cranbo
Friday, February 18, 2011 - 09:36
on Blog post
San Joaquin Sourdogh- My Take
Well if you do,

Debra Wink
Friday, February 18, 2011 - 09:18
on Blog post
Follow-up to "Never saw a dough break down like this before"
Thanks Eric!

OldWoodenSpoon
Friday, February 18, 2011 - 09:18
on Blog post
Follow-up to "Never saw a dough break down like this before"
Made a little ball of sour

Janetcook
Friday, February 18, 2011 - 08:33
on Forum topic
How Do You 'Read' A Rye Starter?
Just reminded me of what I do

Janetcook
Friday, February 18, 2011 - 08:19
on Forum topic
Quest for Whole Wheat Sandwich bread replacment.
Miracle Maid cookware was

Kitchen Barbarian
Friday, February 18, 2011 - 07:59
on Forum topic
Best way to bake and steam with a Fibrament stone...?
adding ingredients
Leslie B
Friday, February 18, 2011 - 07:51
on Forum topic
Dense and flavorless- all my breads
Sourdough English muffins
Bama
Friday, February 18, 2011 - 07:42
on Blog post
Sourdough english muffins
kneeding
Leslie B
Friday, February 18, 2011 - 07:41
on Forum topic
Dense and flavorless- all my breads
crust
Leslie B
Friday, February 18, 2011 - 07:33
on Forum topic
Dense and flavorless- all my breads
starter starting something
Leslie B
Friday, February 18, 2011 - 07:18
on Forum topic
Using Pineapple Juice to boost a lazy start
I am quite puzzled by this,

SallyBR
Friday, February 18, 2011 - 06:52
on Blog post
Light Whole Wheat Batard
I'm not expexting (but am
avaserfi
Friday, February 18, 2011 - 06:28
on Forum topic
Help diagnosing Hamelman Pain Au Levain issues.
I was wondering if wood fired ovens
ssor
Friday, February 18, 2011 - 06:16
on Forum topic
oven temperature
Work on your starter
ehanner
Friday, February 18, 2011 - 05:55
on Forum topic
Help diagnosing Hamelman Pain Au Levain issues.
@Akiko Good reading
ehanner
Friday, February 18, 2011 - 05:33
on Blog post
Test Tube Baking [2]: Bulk fermentation, doubling in size
Glad to see you got in front of it
ehanner
Friday, February 18, 2011 - 05:20
on Blog post
Follow-up to "Never saw a dough break down like this before"
Flavor is okay, crust and
avaserfi
Friday, February 18, 2011 - 05:06
on Forum topic
Help diagnosing Hamelman Pain Au Levain issues.
Thanks, Sally. :)
Syd
Friday, February 18, 2011 - 05:02
on Blog post
Light Whole Wheat Batard
so for this week's sandwich
Dough-No
Friday, February 18, 2011 - 04:58
on Forum topic
Quest for Whole Wheat Sandwich bread replacment.
20 mins is not too long in a
BeekeeperJ
Friday, February 18, 2011 - 04:53
on Forum topic
My Kitchenaid mixer question
That crust looks delectable!
Syd
Friday, February 18, 2011 - 04:32
on Blog post
Pain Rustique au Levain a la M. Hamelman
Leslie, look up the no-knead method

AnnaInNC
Friday, February 18, 2011 - 04:07
on Forum topic
Dense and flavorless- all my breads
Thank you Syd. I love orange
MadAboutB8
Friday, February 18, 2011 - 03:53
on Blog post
Cranberry and Walnut Sourdough - full of flavour and texture
I love my Assistent

gary.turner
Friday, February 18, 2011 - 03:26
on Forum topic
My Kitchenaid mixer question
ok, On this mornings feeding
Dough-No
Friday, February 18, 2011 - 03:15
on Forum topic
Starter Help!!!
For a 24-hour preferment,

pmccool
Friday, February 18, 2011 - 02:47
on Forum topic
Preferment: Would milk be OK?
Viennese style sandwich bread

gary.turner
Friday, February 18, 2011 - 02:45
on Forum topic
Preferment: Would milk be OK?
Hello, Leigh

pmccool
Friday, February 18, 2011 - 02:44
on Forum topic
New to the forum, new baking blog!
Too soupy to hold the bubbles

pmccool
Friday, February 18, 2011 - 02:33
on Forum topic
Starter Help!!!
Yeah, I was thinking 24 hours
Scott Grocer
Friday, February 18, 2011 - 02:29
on Forum topic
Preferment: Would milk be OK?
I use it everytime

nicodvb
Friday, February 18, 2011 - 02:06
on Forum topic
Preferment: Would milk be OK?
What I tested

Juergen Krauss
Friday, February 18, 2011 - 01:05
on Blog post
Test Tube Baking [1] continued: White French Bread - overproof
The thing is I am getting no
Dough-No
Friday, February 18, 2011 - 01:01
on Forum topic
Starter Help!!!
High altitude baking
Zeb
Friday, February 18, 2011 - 00:49
on Forum topic
Dense and flavorless- all my breads
Throwing in cornmeal

Mini Oven
Thursday, February 17, 2011 - 23:58
on Forum topic
oven temperature
my steel plate update
cranbo
Thursday, February 17, 2011 - 23:52
on Forum topic
PROBLEM #3: You love Neopolitan-style pizza, but don't want to invest in a brick oven.
I think Davo and Minioven
cranbo
Thursday, February 17, 2011 - 23:37
on Forum topic
Dense and flavorless- all my breads
Janet, worth a try

Mini Oven
Thursday, February 17, 2011 - 23:33
on Forum topic
How Do You 'Read' A Rye Starter?
what's wrong with it
cranbo
Thursday, February 17, 2011 - 23:27
on Forum topic
Help diagnosing Hamelman Pain Au Levain issues.
you're on the right track.
cranbo
Thursday, February 17, 2011 - 23:18
on Forum topic
Starter Help!!!
With your high altitude

Mini Oven
Thursday, February 17, 2011 - 22:38
on Forum topic
Dense and flavorless- all my breads
either way
cranbo
Thursday, February 17, 2011 - 22:27
on Forum topic
Using Pineapple Juice to boost a lazy start
Re: Potato flakes vs. Potato flour

Ewabaker1
Thursday, February 17, 2011 - 21:55
on Forum topic
Portuguese Sweet Bread