Recent Forum and Blog Comments

Thank you for the tips, Mini,

OldWoodenSpoon
Sunday, February 6, 2011 - 18:01
on Blog post
Never saw a dough break down like this before
Congratulations, Ryan. I
Syd
Sunday, February 6, 2011 - 17:58
on Blog post
Saturday Baguettes - Week...er...something
Thoughts on bursting bridges

dmsnyder
Sunday, February 6, 2011 - 17:54
on Blog post
Saturday Baguettes - Week...er...something
Thanks for the support, and

OldWoodenSpoon
Sunday, February 6, 2011 - 17:51
on Blog post
Never saw a dough break down like this before
how I implement "hydration neutral" ...
Chuck
Sunday, February 6, 2011 - 17:50
on Forum topic
Baker's Math and Soakers
I often go up to near 50% for
Bread Breaddington
Sunday, February 6, 2011 - 17:43
on Forum topic
What is the maximum preferment percentage in finished dough?
Hydration Neutral Indeed
emmsf
Sunday, February 6, 2011 - 17:32
on Forum topic
Baker's Math and Soakers
a bit more on DDT
Chuck
Sunday, February 6, 2011 - 17:32
on Forum topic
dough temperature
Whew!
emmsf
Sunday, February 6, 2011 - 17:30
on Forum topic
Baker's Math and Soakers
Doukhobor Bread

Thomas Parr
Sunday, February 6, 2011 - 17:26
on Forum topic
Doukhobor Bread Recipe
I can get
EvaB
Sunday, February 6, 2011 - 17:20
on Forum topic
Prefermentation- failed; rising- probably too much; taste- bland
Self sprouting

hanseata
Sunday, February 6, 2011 - 17:13
on Forum topic
Are my Wheat Berries Sprouted or DROWNED??
Where to begin?
MichaelH
Sunday, February 6, 2011 - 17:07
on Forum topic
Why not bleached? Why such high Hyd. to begin? Why rye?
Tuna Can
bobkay1022
Sunday, February 6, 2011 - 16:48
on Forum topic
Variety Baking Today
Bun Shape @ Breadsong

GSnyde
Sunday, February 6, 2011 - 16:35
on Blog post
SpudBuns (Sourdough Potato Rolls)
Thanks, Larry.

GSnyde
Sunday, February 6, 2011 - 16:34
on Blog post
SpudBuns (Sourdough Potato Rolls)
dough degradation

Mini Oven
Sunday, February 6, 2011 - 16:17
on Blog post
Never saw a dough break down like this before
Flavour is most important

Franko
Sunday, February 6, 2011 - 16:01
on Blog post
Oatmeal Maple Bread and More Baguettes: Mishaps, Mistakes and Lessons Learned
Open crumb is desired for some breads, not all breads

Mini Oven
Sunday, February 6, 2011 - 16:01
on Forum topic
Why is an open crumb desired?
Common sense, not tradition
LindyD
Sunday, February 6, 2011 - 15:59
on Forum topic
Why do we discard part of the starter?
Great progress

davidg618
Sunday, February 6, 2011 - 15:53
on Blog post
Saturday Baguettes - Week...er...something
Here's the links...

davidg618
Sunday, February 6, 2011 - 15:46
on Forum topic
Variety Baking Today
Correction
rjerden
Sunday, February 6, 2011 - 15:45
on Forum topic
Adding Semolina/Durum flour to my pizza dough
speedy recovery

cgmeyer2
Sunday, February 6, 2011 - 15:34
on Blog post
Best medicine after horrible accident
I hope this discussion hasn't ended

davidg618
Sunday, February 6, 2011 - 15:27
on Forum topic
Why is an open crumb desired?
nice colour

Franko
Sunday, February 6, 2011 - 15:23
on Blog post
Whole Wheat Barley Bread
Thanks, Floyd.
louie brown
Sunday, February 6, 2011 - 15:13
on Blog post
Oatmeal Maple Bread and More Baguettes: Mishaps, Mistakes and Lessons Learned
Your description sounds

Debra Wink
Sunday, February 6, 2011 - 15:13
on Blog post
Never saw a dough break down like this before
Open crumb
merlie
Sunday, February 6, 2011 - 15:06
on Forum topic
Why is an open crumb desired?
great shaping

Franko
Sunday, February 6, 2011 - 15:03
on Blog post
Not quite there...
snow brings down all the junk in the air

Mini Oven
Sunday, February 6, 2011 - 14:55
on Forum topic
using snow melted for water in breadmaking
If I remember correctly
Emelye
Sunday, February 6, 2011 - 14:50
on Forum topic
What is the maximum preferment percentage in finished dough?
Glad you enjoyed it, nicodvb!

dmsnyder
Sunday, February 6, 2011 - 14:40
on Blog post
This miche is a hit!
WWI Chlorine gas
Emelye
Sunday, February 6, 2011 - 14:30
on Forum topic
Why not bleached? Why such high Hyd. to begin? Why rye?
Great looking loaves.
Thanks

mrfrost
Sunday, February 6, 2011 - 14:19
on Blog post
Not quite there...
Discard!..., NEVER!

Wild-Yeast
Sunday, February 6, 2011 - 13:52
on Forum topic
Why do we discard part of the starter?
Nice.
LindyD
Sunday, February 6, 2011 - 13:51
on Blog post
Not quite there...
last proofing
Anonymous
Sunday, February 6, 2011 - 13:50
on Blog post
My First Try at 36-Hour SD Baguette
"Like" bakery

hanseata
Sunday, February 6, 2011 - 13:47
on Blog post
Hamelman's Five-Grain Sourdough with Rye Sourdough
Thanks so much, breadsong.
louie brown
Sunday, February 6, 2011 - 13:42
on Blog post
Oatmeal Maple Bread and More Baguettes: Mishaps, Mistakes and Lessons Learned
Beautiful crumb!

Floydm
Sunday, February 6, 2011 - 13:31
on Blog post
Oatmeal Maple Bread and More Baguettes: Mishaps, Mistakes and Lessons Learned
Scalpels

Wild-Yeast
Sunday, February 6, 2011 - 13:31
on Forum topic
Scoring Loaves
I appreciate your comments

OldWoodenSpoon
Sunday, February 6, 2011 - 13:24
on Blog post
Never saw a dough break down like this before
Don't carve the cabinets!
EvaB
Sunday, February 6, 2011 - 13:22
on Forum topic
Bread can be better than money
Those loaves may not

Floydm
Sunday, February 6, 2011 - 13:09
on Blog post
Not quite there...
I made it

nicodvb
Sunday, February 6, 2011 - 13:08
on Blog post
This miche is a hit!
I think I would be going out

OldWoodenSpoon
Sunday, February 6, 2011 - 13:00
on Blog post
Never saw a dough break down like this before
Another person sucked into
EvaB
Sunday, February 6, 2011 - 12:49
on Blog post
Wheat/Gluten
Easier way to access
wmtimm627
Sunday, February 6, 2011 - 12:32
on Blog post
Baker's percentage Spreadsheet
line up the numbers!
Jeremy
Sunday, February 6, 2011 - 12:28
on Blog post
Luminita Cirstea’s Raisin-Rye (courtesy of farine-mc)