Recent Forum and Blog Comments

Looks wonderful.
MadAboutB8
Monday, February 7, 2011 - 02:40
on Blog post
Cinnamon Rolls
I was going to say something profound

pmccool
Monday, February 7, 2011 - 02:36
on Blog post
Horst Bandel's Black Pumpernickel
Wow, a quick reply - thanks
tempe
Monday, February 7, 2011 - 02:34
on Forum topic
sourdough starter hydration percentage?
Thank you all

pmccool
Monday, February 7, 2011 - 02:20
on Blog post
Not quite there...
80 % Hydration

mrfrost
Monday, February 7, 2011 - 02:11
on Forum topic
sourdough starter hydration percentage?
80% as near as makes no difference
JeremyCherfas
Monday, February 7, 2011 - 02:06
on Forum topic
sourdough starter hydration percentage?
Wow, I picked a good time to
charlie-y
Monday, February 7, 2011 - 01:45
on Forum topic
Greetings from Chicago!
Flax seed goes rancid easily
K.C.
Monday, February 7, 2011 - 00:50
on Forum topic
Whole Wheat &/or Flax Seed Starter????
I believe What Eric says is

Mebake
Monday, February 7, 2011 - 00:23
on Blog post
Never saw a dough break down like this before
Great Bake, Paul! if its soft

Mebake
Monday, February 7, 2011 - 00:00
on Blog post
Not quite there...
Great Miche Txfarmer! Your

Mebake
Sunday, February 6, 2011 - 23:42
on Blog post
SFBI Miche - A big one!
Very Inspiring, Substantial

Mebake
Sunday, February 6, 2011 - 23:36
on Blog post
Horst Bandel's Black Pumpernickel
Beautiful Miche, Nico!

Mebake
Sunday, February 6, 2011 - 23:20
on Blog post
This miche is a hit!
cold countertop likely indicates a draft underneath
Chuck
Sunday, February 6, 2011 - 23:00
on Forum topic
dough temperature
Beautiful miche, txfarmer!

dmsnyder
Sunday, February 6, 2011 - 22:43
on Blog post
SFBI Miche - A big one!
Thank you, breadsong! I have

Mebake
Sunday, February 6, 2011 - 22:41
on Blog post
Whole Wheat Barley Bread
Hi

AW
Sunday, February 6, 2011 - 22:32
on Forum topic
Greetings from Chicago!
careful refining

Franko
Sunday, February 6, 2011 - 22:05
on Blog post
Horst Bandel's Black Pumpernickel
Beautiful txfarmer!
ehanner
Sunday, February 6, 2011 - 21:49
on Blog post
SFBI Miche - A big one!
Thank you, Syd!
breadsong
Sunday, February 6, 2011 - 21:31
on Blog post
Luminita Cirstea’s Raisin-Rye (courtesy of farine-mc)
Thank you, Akiko!
breadsong
Sunday, February 6, 2011 - 21:29
on Blog post
Luminita Cirstea’s Raisin-Rye (courtesy of farine-mc)
Word vs. Excel
breadsong
Sunday, February 6, 2011 - 21:28
on Blog post
Luminita Cirstea’s Raisin-Rye (courtesy of farine-mc)
I have lived in most of South

Foamheart
Sunday, February 6, 2011 - 20:57
on Forum topic
Greetings and Well Met One & All
Pictures from Today
Anonymous
Sunday, February 6, 2011 - 20:47
on Blog post
My First Try at 36-Hour SD Baguette
Beautiful bread, breadsong (and formatting)

dmsnyder
Sunday, February 6, 2011 - 20:39
on Blog post
Luminita Cirstea’s Raisin-Rye (courtesy of farine-mc)
Finished Prodcut
Anonymous
Sunday, February 6, 2011 - 20:38
on Blog post
My First Try at 36-Hour SD Baguette
Lovely bake, breadsong!
Syd
Syd
Sunday, February 6, 2011 - 20:36
on Blog post
Luminita Cirstea’s Raisin-Rye (courtesy of farine-mc)
They look delicious Paul.
Syd
Sunday, February 6, 2011 - 20:34
on Blog post
Not quite there...
Welcome!

dmsnyder
Sunday, February 6, 2011 - 20:25
on Forum topic
Greetings and Well Met One & All
good stuff!
dlassiter
Sunday, February 6, 2011 - 20:22
on Forum topic
Whole Wheat &/or Flax Seed Starter????
Formatting challenged
breadsong
Sunday, February 6, 2011 - 19:55
on Blog post
Luminita Cirstea’s Raisin-Rye (courtesy of farine-mc)
ok

varda
Sunday, February 6, 2011 - 19:43
on Forum topic
dough temperature
Page 385
LindyD
Sunday, February 6, 2011 - 19:40
on Forum topic
dough temperature
Your raisin rye bread looks
teketeke
Sunday, February 6, 2011 - 19:35
on Blog post
Luminita Cirstea’s Raisin-Rye (courtesy of farine-mc)
Hello, Ryan
They look great!
teketeke
Sunday, February 6, 2011 - 19:12
on Blog post
Saturday Baguettes - Week...er...something
no - just struggling to maintain a consistent temperature

varda
Sunday, February 6, 2011 - 19:11
on Forum topic
dough temperature
gelatinisation
ww
Sunday, February 6, 2011 - 19:09
on Forum topic
Why is an open crumb desired?
HAMMARPLAST DOUGH BOWL
Anonymous
Sunday, February 6, 2011 - 19:07
on Forum topic
Hammarplast Bowl
Thanks, Franko!

dmsnyder
Sunday, February 6, 2011 - 18:59
on Blog post
Horst Bandel's Black Pumpernickel
lightbulb going off in head

varda
Sunday, February 6, 2011 - 18:53
on Forum topic
dough temperature
Barley

hanseata
Sunday, February 6, 2011 - 18:52
on Blog post
Whole Wheat Barley Bread
that makes more sense

varda
Sunday, February 6, 2011 - 18:41
on Blog post
Hamelman's Five-Grain Sourdough with Rye Sourdough
HAMMARPLAST BOWL
Anonymous
Sunday, February 6, 2011 - 18:34
on Forum topic
Hammarplast Bowl
Eureka!
MichaelH
Sunday, February 6, 2011 - 18:32
on Forum topic
Baker's Math and Soakers
I'm sitting next to Paul

hanseata
Sunday, February 6, 2011 - 18:30
on Forum topic
dough temperature
at last!

Franko
Sunday, February 6, 2011 - 18:25
on Blog post
Horst Bandel's Black Pumpernickel
finally a good result!
judithh
Sunday, February 6, 2011 - 18:22
on Forum topic
Help! Poor results with instant yeast
snow

threedogs
Sunday, February 6, 2011 - 18:21
on Forum topic
using snow melted for water in breadmaking
"finger poke" test for done proofing misleading if too soon
Chuck
Sunday, February 6, 2011 - 18:15
on Forum topic
dough temperature
Holes not always holy grail!

hanseata
Sunday, February 6, 2011 - 18:11
on Forum topic
Why is an open crumb desired?