Recent Forum and Blog Comments

I just have to ask this...

caraway
Tuesday, February 15, 2011 - 18:48
on Forum topic
Question I ask myself: am I getting carried away?
Tenacity
LindyD
Tuesday, February 15, 2011 - 18:47
on Blog post
Formula Development VI – The Interminable Journey
Aha!
emmsf
Tuesday, February 15, 2011 - 18:42
on Blog post
Sour Rye with Onion and Mustard
Words mean things
LindyD
Tuesday, February 15, 2011 - 18:19
on Blog post
Effect of yeast on autolyse
serious home production!

Franko
Tuesday, February 15, 2011 - 18:16
on Forum topic
Question I ask myself: am I getting carried away?
No Knead Problems
MichaelH
Tuesday, February 15, 2011 - 18:12
on Forum topic
No Knead Problems
Just an update
Janknitz
Tuesday, February 15, 2011 - 18:02
on Forum topic
Tipo 00 Flour
Can you explain
Janknitz
Tuesday, February 15, 2011 - 17:58
on Forum topic
No Knead Problems
@ Sylvia - you're very
MadAboutB8
Tuesday, February 15, 2011 - 17:44
on Blog post
Red Beard Bakery in Country Victoria, Australia - truly an artisan baker
Next time
lazybaker
Tuesday, February 15, 2011 - 17:40
on Blog post
Stubby baguettes. Will try, try again.
I don't think you have a problem

BakerBen
Tuesday, February 15, 2011 - 17:38
on Forum topic
Question I ask myself: am I getting carried away?
Wow! That is some serious
Syd
Tuesday, February 15, 2011 - 17:27
on Forum topic
Question I ask myself: am I getting carried away?
If you could direct me to a
earth3rd
Tuesday, February 15, 2011 - 16:52
on Forum topic
Ciabatta - No Knead Bread
Call the KAF reps
LindyD
Tuesday, February 15, 2011 - 16:21
on Forum topic
Help.. King Arthur flour Professional Organic bakery distribuitors any?
Thanks a bunch Glenn.
Matt
jombay
Tuesday, February 15, 2011 - 14:59
on Blog post
Le Fleur d’Ours (Flower of the Bear) and Other Goodies
Have fun with your new toys (I mean tools)

varda
Tuesday, February 15, 2011 - 14:30
on Blog post
Shiao Ping miche
have you purchased from them?
cranbo
Tuesday, February 15, 2011 - 14:21
on Forum topic
Purchasing flour
Could Be Better

flournwater
Tuesday, February 15, 2011 - 14:21
on Forum topic
Ciabatta - No Knead Bread
Dear Khalid
teketeke
Tuesday, February 15, 2011 - 14:20
on Blog post
Whole Wheat Bread from (BREAD)
From KA description
cranbo
Tuesday, February 15, 2011 - 14:11
on Forum topic
barley malt
From what I gather
G-man
Tuesday, February 15, 2011 - 13:16
on Forum topic
barley malt
New Miche rising basket
ehanner
Tuesday, February 15, 2011 - 13:09
on Blog post
Shiao Ping miche
I have a large griddle
EvaB
Tuesday, February 15, 2011 - 12:44
on Forum topic
PROBLEM #3: You love Neopolitan-style pizza, but don't want to invest in a brick oven.
to bleach or not to bleach
dlassiter
Tuesday, February 15, 2011 - 12:42
on Forum topic
where does "native yeast" actually come from?
Paul here is a recipe that
Baking Mama
Tuesday, February 15, 2011 - 12:20
on Blog post
Stubby baguettes. Will try, try again.
Good lookin
britneychelle
Tuesday, February 15, 2011 - 11:39
on Blog post
Not quite there...
Thank you!
britneychelle
Tuesday, February 15, 2011 - 11:25
on Blog post
The Second Loaf
Hah, beat me to it.
fancypantalons
Tuesday, February 15, 2011 - 10:31
on Forum topic
PROBLEM #3: You love Neopolitan-style pizza, but don't want to invest in a brick oven.
Looks great! I love potato
tananaBrian
Tuesday, February 15, 2011 - 10:29
on Forum topic
First try at Potato Bread
Thank you Paul!

OldWoodenSpoon
Tuesday, February 15, 2011 - 09:55
on Blog post
Team USA Beer Bread from Peter Reinhart's Crust and Crumb
Thank you so much!

OldWoodenSpoon
Tuesday, February 15, 2011 - 09:48
on Blog post
Red Beard Bakery in Country Victoria, Australia - truly an artisan baker
Thanks for sharing!

SylviaH
Tuesday, February 15, 2011 - 09:40
on Blog post
Red Beard Bakery in Country Victoria, Australia - truly an artisan baker
Congratulations, Nancy

pmccool
Tuesday, February 15, 2011 - 09:31
on Blog post
Made my first successful Baguettes!
iron pan

SylviaH
Tuesday, February 15, 2011 - 09:25
on Forum topic
PROBLEM #3: You love Neopolitan-style pizza, but don't want to invest in a brick oven.
Poolish ingredients?

pmccool
Tuesday, February 15, 2011 - 09:18
on Blog post
Stubby baguettes. Will try, try again.
I should have done so well

pmccool
Tuesday, February 15, 2011 - 09:12
on Blog post
The Second Loaf
looks pretty good
earth3rd
Tuesday, February 15, 2011 - 09:11
on Forum topic
Ciabatta - No Knead Bread
That looks good, OWS

pmccool
Tuesday, February 15, 2011 - 09:08
on Blog post
Team USA Beer Bread from Peter Reinhart's Crust and Crumb
looks pretty good
cranbo
Tuesday, February 15, 2011 - 09:07
on Forum topic
Ciabatta - No Knead Bread
baking "your bread"
cranbo
Tuesday, February 15, 2011 - 09:05
on Blog post
bread
Thanks, Paul!

dmsnyder
Tuesday, February 15, 2011 - 08:52
on Blog post
This weekend's baking: 80% rye and 100% whole wheat
Still learning
ssor
Tuesday, February 15, 2011 - 08:48
on Forum topic
still learning
the reason...
cranbo
Tuesday, February 15, 2011 - 08:45
on Forum topic
When to bake? Looking for strategies
Hello, I was reading your
Baking Mama
Tuesday, February 15, 2011 - 08:32
on Blog post
Stubby baguettes. Will try, try again.
Crumpets

BellesAZ
Tuesday, February 15, 2011 - 08:16
on Blog post
Crumpets and Muffins
Those buns will be made frequently

GSnyde
Tuesday, February 15, 2011 - 08:14
on Blog post
Le Fleur d’Ours (Flower of the Bear) and Other Goodies
Thanks for the info and your

BellesAZ
Tuesday, February 15, 2011 - 07:53
on Blog post
Crumpets and Muffins
Thanks for the photos and

Janetcook
Tuesday, February 15, 2011 - 07:48
on Forum topic
How Do You 'Read' A Rye Starter?
I just read your article on

Janetcook
Tuesday, February 15, 2011 - 07:45
on Forum topic
How Do You 'Read' A Rye Starter?
thanks for your feedback

varda
Tuesday, February 15, 2011 - 07:23
on Blog post
Shiao Ping miche