Recent Forum and Blog Comments

Nice addition, Glenn!

AW
Saturday, February 12, 2011 - 18:54
on Blog post
Whole Wheat Sandwich Bread
Rosh Hosannah is Jewish! there ain't no other
ssor
Saturday, February 12, 2011 - 18:47
on Forum topic
Challah without braiding?
100% barley flatbread recipe?
Mary Clare
Saturday, February 12, 2011 - 18:31
on Blog post
Whole Wheat Barley Bread
Nice Ciabatta
rayel
Saturday, February 12, 2011 - 18:27
on Blog post
Ciabatta with olive oil & Wheat Germ
Several of the "warehouse stores sell yeast in two pound
ssor
Saturday, February 12, 2011 - 18:25
on Forum topic
Baking a white bread...been a while
over-proof
Maggie Lou
Saturday, February 12, 2011 - 18:23
on Forum topic
Variation in scoring technique
a hard bake for extra flavour

Franko
Saturday, February 12, 2011 - 18:22
on Forum topic
A pair of olive loaves and a deli rye
Very good point. If it is
Dough-No
Saturday, February 12, 2011 - 18:17
on Forum topic
KitchenAid question
Please don't trouble yourself.

dmsnyder
Saturday, February 12, 2011 - 17:39
on Blog post
Formula Development V – The City Bear Jamboree
instant yeast from Sams Club
wayne on FLUKE
Saturday, February 12, 2011 - 17:37
on Forum topic
Baking a white bread...been a while
Left?
proth5
Saturday, February 12, 2011 - 17:26
on Blog post
Formula Development V – The City Bear Jamboree
Thanks
proth5
Saturday, February 12, 2011 - 17:21
on Blog post
Recipes from my Grandmother
I love my tools.

totels
Saturday, February 12, 2011 - 17:18
on Forum topic
Proportion Question on Percentages in Ripe Starters
I Love it!
saltandserenity
Saturday, February 12, 2011 - 17:07
on Forum topic
No Knead Light Deli Rye Bread
"Grocery store bread flour"

mrfrost
Saturday, February 12, 2011 - 17:07
on Forum topic
Bay State Milling Co. Bouncer flour
I'm not sure about the taste,
RosaryMan
Saturday, February 12, 2011 - 17:06
on Forum topic
2 Year Old Rye Flour
This is why we use bakers percentages
ssor
Saturday, February 12, 2011 - 16:59
on Basic page
Tools
tht's look like perfect ciabatta to me :o)
coachgrazina
Saturday, February 12, 2011 - 16:52
on Blog post
Ciabatta with olive oil & Wheat Germ
Poolish vs. long ferment

wally
Saturday, February 12, 2011 - 16:39
on Forum topic
Poolish fed vs. Straight Mix Then long ferment
If your loaf collapses in the oven

dmsnyder
Saturday, February 12, 2011 - 16:35
on Forum topic
Variation in scoring technique
Thank you

Janetcook
Saturday, February 12, 2011 - 16:34
on Forum topic
Photos of the different stages in the leaven building process
Great bread!
MichaelH
Saturday, February 12, 2011 - 16:33
on Forum topic
I think I'm in LOVE ...cinnamon raisin walnut bread
Well I'm about halfway thru
DonC
Saturday, February 12, 2011 - 16:32
on Forum topic
Bay State Milling Co. Bouncer flour
Something like that:
1. Don't
suave
Saturday, February 12, 2011 - 16:31
on Forum topic
KitchenAid question
Here's the story behind the NZ Sourdough culture....
gringogigante
Saturday, February 12, 2011 - 16:30
on Forum topic
My Kitchenaid mixer question
Read Between the Lines

flournwater
Saturday, February 12, 2011 - 16:25
on Forum topic
KitchenAid question
Hmmm.

That unit is
Dough-No
Saturday, February 12, 2011 - 16:22
on Forum topic
KitchenAid question
I've noticed that but never understood it before!

dmsnyder
Saturday, February 12, 2011 - 16:20
on Blog post
Formula Development V – The City Bear Jamboree
Kia ora
breadman_nz
Saturday, February 12, 2011 - 16:20
on Forum topic
My Kitchenaid mixer question
This unit is 399 in Canada.
Dough-No
Saturday, February 12, 2011 - 16:18
on Forum topic
KitchenAid question
Thank you for the thread but

Janetcook
Saturday, February 12, 2011 - 16:14
on Forum topic
Proportion Question on Percentages in Ripe Starters
If I had my choice and have seen all the reviews,

AnnaInNC
Saturday, February 12, 2011 - 16:13
on Forum topic
KitchenAid question
discussion

totels
Saturday, February 12, 2011 - 16:08
on Forum topic
Proportion Question on Percentages in Ripe Starters
give it try next time you bake rye

Franko
Saturday, February 12, 2011 - 16:07
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
thank you

trailrunner
Saturday, February 12, 2011 - 16:03
on Blog post
Recipes from my Grandmother
http://www.northwestsourdough

totels
Saturday, February 12, 2011 - 16:01
on Forum topic
Photos of the different stages in the leaven building process
I don't
proth5
Saturday, February 12, 2011 - 16:01
on Blog post
Formula Development V – The City Bear Jamboree
I was about to say that, Glenn!

dmsnyder
Saturday, February 12, 2011 - 15:56
on Forum topic
I think I'm in LOVE ...cinnamon raisin walnut bread
kimmelweck
margieluvschaz
Saturday, February 12, 2011 - 15:54
on Forum topic
Rolls
photography skills

Franko
Saturday, February 12, 2011 - 15:52
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
review says all metal

Nickisafoodie
Saturday, February 12, 2011 - 15:42
on Forum topic
KitchenAid question
Dan's photos

Debra Wink
Saturday, February 12, 2011 - 15:42
on Forum topic
Photos of the different stages in the leaven building process
Eyeballing?

totels
Saturday, February 12, 2011 - 15:37
on Forum topic
Proportion Question on Percentages in Ripe Starters
How did the feng shui
EvaB
Saturday, February 12, 2011 - 15:36
on Blog post
Formula Development V – The City Bear Jamboree
Good idea!

Franko
Saturday, February 12, 2011 - 15:36
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
No need to wait
davesmall
Saturday, February 12, 2011 - 15:30
on Forum topic
No Knead Light Deli Rye Bread
moisture level

Franko
Saturday, February 12, 2011 - 15:29
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
Thanks for the suggestions
harriseeber
Saturday, February 12, 2011 - 15:17
on Forum topic
Non rising sourdough
great to get a second opinion!

Franko
Saturday, February 12, 2011 - 15:05
on Blog post
Sour Rye with Onion and Mustard
Pain a l'Ancienne

Sjadad
Saturday, February 12, 2011 - 14:58
on Forum topic
Poolish fed vs. Straight Mix Then long ferment