Recent Forum and Blog Comments

Raisins
louie brown
Sunday, February 6, 2011 - 09:29
on Blog post
Luminita Cirstea’s Raisin-Rye (courtesy of farine-mc)
Terrific!

wassisname
Sunday, February 6, 2011 - 09:19
on Blog post
Whole Wheat Barley Bread
I have a Kitchenaid with the

Kitchen Barbarian
Sunday, February 6, 2011 - 08:59
on Forum topic
compare stand mixers: Cuisinart vs electrolux DLX vs Viking
The only references I can find

totels
Sunday, February 6, 2011 - 08:50
on Forum topic
bleaching
I've wondered too
LindyD
Sunday, February 6, 2011 - 08:41
on Forum topic
dough temperature
the bleached or not bleached
kimemerson
Sunday, February 6, 2011 - 08:41
on Forum topic
Why not bleached? Why such high Hyd. to begin? Why rye?
Friction Factor Fiction Blaster

GSnyde
Sunday, February 6, 2011 - 08:38
on Forum topic
dough temperature
WW to AP
Ford
Sunday, February 6, 2011 - 08:37
on Forum topic
Starting a Starter - Sourdough 101, a Tutorial
Dough Temperature in Real Life
ehanner
Sunday, February 6, 2011 - 08:34
on Forum topic
dough temperature
Bleached Flour is Not a Problem

flournwater
Sunday, February 6, 2011 - 08:31
on Forum topic
Why not bleached? Why such high Hyd. to begin? Why rye?
ElectroLux / Magic Mill
Anonymous
Sunday, February 6, 2011 - 08:29
on Forum topic
compare stand mixers: Cuisinart vs electrolux DLX vs Viking
Well David,
proth5
Sunday, February 6, 2011 - 08:22
on Forum topic
Baker's Math and Soakers
Hydration and profile of Starter
ehanner
Sunday, February 6, 2011 - 08:11
on Forum topic
Why not bleached? Why such high Hyd. to begin? Why rye?
A view from the cheap seats

pmccool
Sunday, February 6, 2011 - 08:04
on Forum topic
dough temperature
Thanks, Hans

GSnyde
Sunday, February 6, 2011 - 08:04
on Blog post
SpudBuns (Sourdough Potato Rolls)
Again, these are just

mrfrost
Sunday, February 6, 2011 - 07:34
on Forum topic
Why not bleached? Why such high Hyd. to begin? Why rye?
That's wonderful, Dowens8!

pmccool
Sunday, February 6, 2011 - 07:25
on Forum topic
First Struan
Muffins
bobkay1022
Sunday, February 6, 2011 - 07:25
on Forum topic
Variety Baking Today
hey Roy - I had the dough in
TylerDavis
Sunday, February 6, 2011 - 06:37
on Forum topic
high hydration pizza recipe in Peter Reinhart's Artisan Breads Every Day
thank you!

Donna322
Sunday, February 6, 2011 - 05:51
on Forum topic
Bagel recipe problem
spreadsheet
Feelin Crumby
Sunday, February 6, 2011 - 05:28
on Blog post
Baker's percentage Spreadsheet
Lovely bake! As Hans said, a
Syd
Sunday, February 6, 2011 - 05:27
on Blog post
Whole Wheat Barley Bread
Very nice Khalid
MadAboutB8
Sunday, February 6, 2011 - 05:03
on Blog post
Whole Wheat Barley Bread
Sherri, I do not mean to intrude into your questions to Kahlid

AnnaInNC
Sunday, February 6, 2011 - 05:03
on Forum topic
Improvised Baguette pan/mold
Chapatti flour isn't durum

Kitchen Barbarian
Sunday, February 6, 2011 - 05:01
on Forum topic
Adding Semolina/Durum flour to my pizza dough
Thank you, Hans! Its such an

Mebake
Sunday, February 6, 2011 - 04:12
on Blog post
Whole Wheat Barley Bread
Very nice!
hansjoakim
Sunday, February 6, 2011 - 03:57
on Blog post
Whole Wheat Barley Bread
Doukhobor Bread

Thomas Parr
Sunday, February 6, 2011 - 03:44
on Forum topic
Doukhobor Bread Recipe
Joanna said ...
Mary Fisher
Sunday, February 6, 2011 - 03:29
on Blog post
Cider - another of those pesky words that means something different in the UK to the States
Retard dough for more flavor
rjerden
Sunday, February 6, 2011 - 03:15
on Forum topic
high hydration pizza recipe in Peter Reinhart's Artisan Breads Every Day
I have maintained my starter
swtgran
Sunday, February 6, 2011 - 02:53
on Forum topic
Why not bleached? Why such high Hyd. to begin? Why rye?
Thanks.
1. I wasn't 100%
kimemerson
Sunday, February 6, 2011 - 02:13
on Forum topic
Why not bleached? Why such high Hyd. to begin? Why rye?
Doukhobor bread
breadmantalking
Sunday, February 6, 2011 - 01:25
on Forum topic
Doukhobor Bread Recipe
calculations spreadsheet
breadmantalking
Sunday, February 6, 2011 - 01:17
on Blog post
Baker's percentage Spreadsheet
Bitter!

oceanicthai
Sunday, February 6, 2011 - 01:11
on Blog post
The Pineapple Juice Solution, Part 2
Funny

Jaydot
Sunday, February 6, 2011 - 01:07
on Forum topic
Baker's Math and Soakers
You are welcome,
Syd
Sunday, February 6, 2011 - 00:20
on Blog post
Never saw a dough break down like this before
Nice rolls!
hansjoakim
Saturday, February 5, 2011 - 23:07
on Blog post
SpudBuns (Sourdough Potato Rolls)
Thanks all!
hansjoakim
Saturday, February 5, 2011 - 23:02
on Blog post
Yeast-less diaries: The sequel
Hi, Sherry!
Which part of

Mebake
Saturday, February 5, 2011 - 22:55
on Forum topic
Improvised Baguette pan/mold
Very thorough Syd, thank you.

OldWoodenSpoon
Saturday, February 5, 2011 - 22:51
on Blog post
Never saw a dough break down like this before
When I read
proth5
Saturday, February 5, 2011 - 22:40
on Forum topic
Why is an open crumb desired?
So what SHOULD I use to make baguettes as an amateur
thehsmomof3
Saturday, February 5, 2011 - 22:35
on Forum topic
Improvised Baguette pan/mold
Thank you so much.
It's not
MmeZeeZee
Saturday, February 5, 2011 - 22:26
on Forum topic
80 % Rye
While I understand
proth5
Saturday, February 5, 2011 - 22:24
on Forum topic
Baker's Math and Soakers
On revisiting those previous posts

OldWoodenSpoon
Saturday, February 5, 2011 - 22:00
on Blog post
Never saw a dough break down like this before
Several reasons
txfarmer
Saturday, February 5, 2011 - 21:59
on Forum topic
Why is an open crumb desired?
Not my point

dmsnyder
Saturday, February 5, 2011 - 21:52
on Forum topic
Why is an open crumb desired?
Yup, it's wet
txfarmer
Saturday, February 5, 2011 - 21:38
on Blog post
My First Try at 36-Hour SD Baguette
That would work

GSnyde
Saturday, February 5, 2011 - 21:30
on Blog post
SpudBuns (Sourdough Potato Rolls)