Recent Forum and Blog Comments

Oil
emmsf
Friday, February 11, 2011 - 22:50
on Blog post
Sour Rye with Onion and Mustard
Wow
sam
Friday, February 11, 2011 - 22:49
on Blog post
Orange Infused Avocado Sourdough Bread
Because it's multi-purpose

Yumarama
Friday, February 11, 2011 - 21:23
on Forum topic
My Kitchenaid mixer question
I don't know a thing about
Bread Breaddington
Friday, February 11, 2011 - 20:11
on Forum topic
Tartine Baguette
Void the warranty?!? WTH!!!
gringogigante
Friday, February 11, 2011 - 20:10
on Forum topic
My Kitchenaid mixer question
Compliments on this formula...and a suggestion

GSnyde
Friday, February 11, 2011 - 19:52
on Blog post
Whole Wheat Sandwich Bread
different options
cranbo
Friday, February 11, 2011 - 19:36
on Forum topic
If you retard, at what stage do you retard?
excellent looking loaves!
LeeYong
Friday, February 11, 2011 - 19:05
on Blog post
Multigrain Sourdough Bread in wood fired oven.
Thanks OWS
ehanner
Friday, February 11, 2011 - 18:28
on Blog post
Ciabatta with olive oil & Wheat Germ
Nice recipe

wally
Friday, February 11, 2011 - 18:26
on Blog post
Pita breads
Love the wfo!

wally
Friday, February 11, 2011 - 18:23
on Blog post
Multigrain Sourdough Bread in wood fired oven.
Beautiful loaf, Franko!

wally
Friday, February 11, 2011 - 18:17
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
Terrific
LindyD
Friday, February 11, 2011 - 18:10
on Blog post
Multigrain Sourdough Bread in wood fired oven.
Great link

alittlesquirrely
Friday, February 11, 2011 - 18:01
on Forum topic
Proofing box
Wonderful Post, Scot!

SylviaH
Friday, February 11, 2011 - 17:20
on Blog post
Multigrain Sourdough Bread in wood fired oven.
What Are you Waiting For????
Anonymous
Friday, February 11, 2011 - 17:00
on Blog post
36 hours+ sourdough baguette with 60% whole grain - it works even when I mess up, a lot.
Carolynn,
Here is a link to a
Yerffej
Friday, February 11, 2011 - 16:54
on Forum topic
Proofing box
Even Glazing
Janknitz
Friday, February 11, 2011 - 16:44
on Forum topic
Challah Bread
Those looks mighty good to me Eric!

OldWoodenSpoon
Friday, February 11, 2011 - 16:35
on Blog post
Ciabatta with olive oil & Wheat Germ
Thank you!
Eli_in_Glendale
Friday, February 11, 2011 - 16:28
on Forum topic
What is really meant by "Medium Speed?"
Flamethrowers?
Wait a
Conjuay
Friday, February 11, 2011 - 15:52
on Forum topic
DIY hearth oven from a propane grill
Clarification

placebo
Friday, February 11, 2011 - 15:51
on Forum topic
Non rising sourdough
Thermometer

ClimbHi
Friday, February 11, 2011 - 15:46
on Forum topic
How to create steam in wood fire oven?
great
cranbo
Friday, February 11, 2011 - 15:40
on Blog post
bread
tenderooni
cranbo
Friday, February 11, 2011 - 15:27
on Blog post
BreadBuns (aka fluffy dinner rolls), just for kicks
burger buns...yes!
cranbo
Friday, February 11, 2011 - 15:24
on Blog post
BreadBuns (aka fluffy dinner rolls), just for kicks
Here in Southern California

placebo
Friday, February 11, 2011 - 15:23
on Forum topic
Curiosity: flour costs
Mine come out pretty even

OldWoodenSpoon
Friday, February 11, 2011 - 15:22
on Forum topic
Pita Question
Shaping sticky wet dough
jowilchek
Friday, February 11, 2011 - 15:21
on Forum topic
Challah Bread
Nice rig!

Franko
Friday, February 11, 2011 - 15:17
on Blog post
Multigrain Sourdough Bread in wood fired oven.
Focaccia
jowilchek
Friday, February 11, 2011 - 15:13
on Forum topic
My Very First Focaccia Bread
Recipe calling for (up to about) 2 days at room temp poolish

mrfrost
Friday, February 11, 2011 - 15:12
on Forum topic
Can poolish go bad? What happens if it sits for days instead of hours?
Dump it fast?
bpezzell
Friday, February 11, 2011 - 15:05
on Forum topic
Can poolish go bad? What happens if it sits for days instead of hours?
raring to go starter

Franko
Friday, February 11, 2011 - 15:02
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
no drain for me
wayne on FLUKE
Friday, February 11, 2011 - 14:57
on Forum topic
Can poolish go bad? What happens if it sits for days instead of hours?
Go Bob!

Floydm
Friday, February 11, 2011 - 14:54
on Forum topic
Bob's Red Mill
The Saga Continues ...

Elagins
Friday, February 11, 2011 - 14:50
on Blog post
NYB Bakebook Chronicles
semi intentional

Franko
Friday, February 11, 2011 - 14:46
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
Freezing biscuits
jowilchek
Friday, February 11, 2011 - 14:41
on Forum topic
Freezing bread dough to bake later
the shape

Franko
Friday, February 11, 2011 - 14:36
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
When I am realy in a hurry
ssor
Friday, February 11, 2011 - 14:30
on Forum topic
Proofing box
L. sanfranciscensis
G-man
Friday, February 11, 2011 - 14:27
on Forum topic
where does "native yeast" actually come from?
Makes me wonder

Franko
Friday, February 11, 2011 - 14:20
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
dry dough

alittlesquirrely
Friday, February 11, 2011 - 14:19
on Forum topic
Proofing box
Dump it, fast.
Ryan Sandler
Friday, February 11, 2011 - 14:18
on Forum topic
Can poolish go bad? What happens if it sits for days instead of hours?
Thanks Syd

Franko
Friday, February 11, 2011 - 14:10
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
answers

Franko
Friday, February 11, 2011 - 14:08
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
Wow..
Amori
Friday, February 11, 2011 - 14:07
on Blog post
BreadBuns (aka fluffy dinner rolls), just for kicks
It sounds as if your dough
Yerffej
Friday, February 11, 2011 - 13:54
on Forum topic
Proofing box
not sure exactly how SF spawned its own sourdough culture
Chuck
Friday, February 11, 2011 - 13:45
on Forum topic
where does "native yeast" actually come from?