Recent Forum and Blog Comments

Supplies
bobkay1022
Tuesday, February 15, 2011 - 07:19
on Forum topic
Supplies
Ha, that would just be ...
txfarmer
Tuesday, February 15, 2011 - 07:17
on Blog post
36 hours+ sourdough baguette with 80% whole grain - water, water, everywhere
Blushing.
txfarmer
Tuesday, February 15, 2011 - 07:17
on Blog post
36 hours+ sourdough baguette with 80% whole grain - water, water, everywhere
Thanks Mebake! Still a few
txfarmer
Tuesday, February 15, 2011 - 07:17
on Blog post
36 hours+ sourdough baguette with 80% whole grain - water, water, everywhere
Ha, I knew you were kidding.
txfarmer
Tuesday, February 15, 2011 - 07:16
on Blog post
36 hours+ sourdough baguette with 80% whole grain - water, water, everywhere
Thanks Marcus!
txfarmer
Tuesday, February 15, 2011 - 07:12
on Blog post
36 hours+ sourdough baguette with 80% whole grain - water, water, everywhere
You are on the right track
ehanner
Tuesday, February 15, 2011 - 06:42
on Blog post
Shiao Ping miche
Rye info
pipo1000
Tuesday, February 15, 2011 - 06:30
on Forum topic
How Do You 'Read' A Rye Starter?
Fresh

ananda
Tuesday, February 15, 2011 - 06:25
on Blog post
Crumpets and Muffins
Welcome britneychelle
ehanner
Tuesday, February 15, 2011 - 06:18
on Blog post
The Second Loaf
I've had the same

Frequent Flyer
Tuesday, February 15, 2011 - 06:05
on Forum topic
Which starter? Are they the same, in the same kitchen?
Crumpets - Yeast
lululu
Tuesday, February 15, 2011 - 05:57
on Blog post
Crumpets and Muffins
Once your bread has risen,

BellesAZ
Tuesday, February 15, 2011 - 05:56
on Forum topic
When to bake? Looking for strategies
Twisted logs
rayel
Tuesday, February 15, 2011 - 05:53
on Blog post
Romancing The Seeds!
I have used aluminum for similar applications
ehanner
Tuesday, February 15, 2011 - 05:52
on Forum topic
PROBLEM #3: You love Neopolitan-style pizza, but don't want to invest in a brick oven.
Welcome amen2u
ehanner
Tuesday, February 15, 2011 - 05:42
on Forum topic
still learning
Differences
Anonymous
Tuesday, February 15, 2011 - 04:32
on Blog post
Love Loaf
15% whole rye in the starter,
txfarmer
Tuesday, February 15, 2011 - 04:28
on Blog post
36 hours+ sourdough baguette with 80% whole grain - water, water, everywhere
Mini, that's a good suggestion
louie brown
Tuesday, February 15, 2011 - 04:14
on Forum topic
PROBLEM #3: You love Neopolitan-style pizza, but don't want to invest in a brick oven.
I'm convinced
louie brown
Tuesday, February 15, 2011 - 03:55
on Blog post
36 hours+ sourdough baguette with 80% whole grain - water, water, everywhere
Epic.

arlo
Tuesday, February 15, 2011 - 03:25
on Blog post
36 hours+ sourdough baguette with 80% whole grain - water, water, everywhere
That's a lot of heavy metal.

Mini Oven
Tuesday, February 15, 2011 - 03:12
on Forum topic
PROBLEM #3: You love Neopolitan-style pizza, but don't want to invest in a brick oven.
Wow!

Mini Oven
Tuesday, February 15, 2011 - 02:58
on Blog post
36 hours+ sourdough baguette with 80% whole grain - water, water, everywhere
Good breads and good observations, David

pmccool
Tuesday, February 15, 2011 - 02:15
on Blog post
This weekend's baking: 80% rye and 100% whole wheat
Lovely pics Stan! The book
Zeb
Tuesday, February 15, 2011 - 02:09
on Blog post
some recent baking and book update
Same recipe, trying a "twist" to sticky 'ol rye

Mini Oven
Tuesday, February 15, 2011 - 01:14
on Blog post
Romancing The Seeds!
Happy St.Valentine's Day to you too!

Mini Oven
Tuesday, February 15, 2011 - 01:03
on Blog post
Romancing The Seeds!
Grains
holds99
Tuesday, February 15, 2011 - 00:56
on Forum topic
Supplies
oops

Mini Oven
Tuesday, February 15, 2011 - 00:43
on Forum topic
Greenstein's Sourdough Rye (Rye Sour) care and feeding, illustrated
You've achieved what i was

Mebake
Tuesday, February 15, 2011 - 00:42
on Blog post
36 hours+ sourdough baguette with 80% whole grain - water, water, everywhere
You are off to a great start!

OldWoodenSpoon
Tuesday, February 15, 2011 - 00:04
on Blog post
The Second Loaf
Here's an illustration of Postal Grunt's suggestion

dmsnyder
Monday, February 14, 2011 - 22:56
on Forum topic
How Do You 'Read' A Rye Starter?
Thank you for the comments. I

Janetcook
Monday, February 14, 2011 - 22:56
on Forum topic
How Do You 'Read' A Rye Starter?
I suggest you start with
suave
Monday, February 14, 2011 - 22:56
on Forum topic
PROBLEM #3: You love Neopolitan-style pizza, but don't want to invest in a brick oven.
Happy Valentine's Day, Glenn!

SylviaH
Monday, February 14, 2011 - 22:18
on Blog post
Le Fleur d’Ours (Flower of the Bear) and Other Goodies
bubbles and air pockets

Franko
Monday, February 14, 2011 - 22:04
on Forum topic
How Do You 'Read' A Rye Starter?
Just a suggestion
Postal Grunt
Monday, February 14, 2011 - 21:45
on Forum topic
How Do You 'Read' A Rye Starter?
mmmm slow cooked pulled pork

DorotaM
Monday, February 14, 2011 - 20:22
on Blog post
Super Bowl pizza
BBQ pork

Franko
Monday, February 14, 2011 - 20:07
on Blog post
Super Bowl pizza
this will be goood!

Franko
Monday, February 14, 2011 - 19:52
on Blog post
Le Fleur d’Ours (Flower of the Bear) and Other Goodies
Waiting for the Finale....
Anonymous
Monday, February 14, 2011 - 19:51
on Blog post
36 hours+ sourdough baguette with 80% whole grain - water, water, everywhere
BBQ pork pizza

DorotaM
Monday, February 14, 2011 - 19:51
on Blog post
Super Bowl pizza
BBQ Chicken Pizza!

SylviaH
Monday, February 14, 2011 - 19:46
on Blog post
Super Bowl pizza
All the best formulas, Pat

GSnyde
Monday, February 14, 2011 - 19:36
on Blog post
Le Fleur d’Ours (Flower of the Bear) and Other Goodies
Lentil Ragout Recipe

GSnyde
Monday, February 14, 2011 - 19:24
on Blog post
Le Fleur d’Ours (Flower of the Bear) and Other Goodies
Hard to beat

Franko
Monday, February 14, 2011 - 18:51
on Blog post
Super Bowl pizza
Thank you for posting more
bagel_and_rye
Monday, February 14, 2011 - 18:42
on Blog post
Love Loaf
What exactly does your recipe

BellesAZ
Monday, February 14, 2011 - 17:44
on Forum topic
Supplies
Hi
Anonymous
Monday, February 14, 2011 - 17:17
on Blog post
Love Loaf
Thanks for the photo Mini.

Janetcook
Monday, February 14, 2011 - 17:16
on Forum topic
Questions about Mini´s favourite rye