Recent Forum and Blog Comments

A good hoagie roll
proth5
Saturday, February 5, 2011 - 21:29
on Forum topic
Why is an open crumb desired?
Thanks, Sue

GSnyde
Saturday, February 5, 2011 - 21:29
on Blog post
SpudBuns (Sourdough Potato Rolls)
Good looking rolls, Glenn!

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

totels
Saturday, February 5, 2011 - 21:13
on Forum topic
Rephrasing -- turning a liquid starter to a firm starter
For breakfast?
proth5
Saturday, February 5, 2011 - 21:04
on Forum topic
Why is an open crumb desired?
Hydration neutral is a nice abstraction

dmsnyder
Saturday, February 5, 2011 - 21:03
on Forum topic
Baker's Math and Soakers
success
TylerDavis
Saturday, February 5, 2011 - 20:41
on Forum topic
high hydration pizza recipe in Peter Reinhart's Artisan Breads Every Day
Nice looking crumbs and
MadAboutB8
Saturday, February 5, 2011 - 20:38
on Blog post
SpudBuns (Sourdough Potato Rolls)
Thanks for the link, Pete.
I
MadAboutB8
Saturday, February 5, 2011 - 20:32
on Blog post
Polenta Sourdough
Some possible answers

mrfrost
Saturday, February 5, 2011 - 20:23
on Forum topic
Why not bleached? Why such high Hyd. to begin? Why rye?
Haven't tried them again.

davidg618
Saturday, February 5, 2011 - 20:20
on Forum topic
Variety Baking Today
Thanks Sylvia.
Have fun with
MadAboutB8
Saturday, February 5, 2011 - 20:11
on Blog post
Five-Grain Levain with Burghul (or Bulghur?)
Same for adding soaked dried fruit

GSnyde
Saturday, February 5, 2011 - 20:11
on Forum topic
Baker's Math and Soakers
In Artisan Breads in 5

Kitchen Barbarian
Saturday, February 5, 2011 - 20:04
on Forum topic
Bagel recipe problem
This happens to me a lot in
Syd
Saturday, February 5, 2011 - 20:03
on Blog post
Never saw a dough break down like this before
Muffins
bobkay1022
Saturday, February 5, 2011 - 20:00
on Forum topic
Variety Baking Today
Inspiring!

davidg618
Saturday, February 5, 2011 - 19:52
on Forum topic
Variety Baking Today
which way are you leaning?
medex
Saturday, February 5, 2011 - 19:25
on Forum topic
Need some pointers on my first simple stand mixer at a reasonable price for bread baking.
Regional Issue

flournwater
Saturday, February 5, 2011 - 19:19
on Forum topic
using snow melted for water in breadmaking
Some Fools Get Lucky

flournwater
Saturday, February 5, 2011 - 19:16
on Forum topic
Why is an open crumb desired?
Hey Proth5
fthec
Saturday, February 5, 2011 - 19:12
on Forum topic
Why is an open crumb desired?
Ok

varda
Saturday, February 5, 2011 - 19:06
on Forum topic
dough temperature
Clarifying the logic

dmsnyder
Saturday, February 5, 2011 - 18:55
on Forum topic
Why is an open crumb desired?
Aaaaaghhhhhh!
proth5
Saturday, February 5, 2011 - 18:37
on Forum topic
Baker's Math and Soakers
And
proth5
Saturday, February 5, 2011 - 18:29
on Forum topic
Why is an open crumb desired?
Looks delicious Hans! And so
Syd
Saturday, February 5, 2011 - 18:26
on Blog post
Yeast-less diaries: The sequel
DDT

wally
Saturday, February 5, 2011 - 18:03
on Forum topic
dough temperature
slice sideways for sandwiches
Chuck
Saturday, February 5, 2011 - 17:45
on Forum topic
Why is an open crumb desired?
thank you Franko

breadbythecreek
Saturday, February 5, 2011 - 17:42
on Blog post
Sour Rye with Onion and Mustard
rye time

Franko
Saturday, February 5, 2011 - 17:41
on Forum topic
80 % Rye
friction factor is funky
Chuck
Saturday, February 5, 2011 - 17:30
on Forum topic
dough temperature
bake profile for a smaller loaf

Franko
Saturday, February 5, 2011 - 17:17
on Blog post
Sour Rye with Onion and Mustard
Sold
SurebetVA
Saturday, February 5, 2011 - 17:16
on Forum topic
3 qt bowl for Hobart C-100 10 qt
I'm not looking for open crumb

varda
Saturday, February 5, 2011 - 17:16
on Forum topic
Why is an open crumb desired?
Never
proth5
Saturday, February 5, 2011 - 17:07
on Forum topic
Why is an open crumb desired?
I live in London, ON as
dwcoleman
Saturday, February 5, 2011 - 16:52
on Forum topic
using snow melted for water in breadmaking
Thank you

varda
Saturday, February 5, 2011 - 16:36
on Blog post
Hamelman's Five-Grain Sourdough with Rye Sourdough
% spreadsheet
kat.
Saturday, February 5, 2011 - 16:34
on Blog post
Baker's percentage Spreadsheet
OK

davidg618
Saturday, February 5, 2011 - 16:26
on Forum topic
Why is an open crumb desired?
Can I could please have a copy as well!

ryaninoz
Saturday, February 5, 2011 - 16:09
on Blog post
Baker's percentage Spreadsheet
Beautiful Bread
rayel
Saturday, February 5, 2011 - 15:58
on Blog post
Hamelman's Five-Grain Sourdough with Rye Sourdough
If
proth5
Saturday, February 5, 2011 - 15:51
on Forum topic
Why is an open crumb desired?
advice on baking a much smaller loaf?

breadbythecreek
Saturday, February 5, 2011 - 15:30
on Blog post
Sour Rye with Onion and Mustard
Do read it again

dmsnyder
Saturday, February 5, 2011 - 15:25
on Blog post
Never saw a dough break down like this before
A matter of degree and perspective

dmsnyder
Saturday, February 5, 2011 - 15:21
on Forum topic
Why is an open crumb desired?
36+hr baguette is wet and wonderful!

breadbythecreek
Saturday, February 5, 2011 - 15:20
on Blog post
My First Try at 36-Hour SD Baguette
Viking 7 Qt Mixer

dablues
Saturday, February 5, 2011 - 15:04
on Forum topic
compare stand mixers: Cuisinart vs electrolux DLX vs Viking
brotform

Franko
Saturday, February 5, 2011 - 15:03
on Forum topic
80 % Rye
I have not entirely
Bread Breaddington
Saturday, February 5, 2011 - 15:00
on Forum topic
Why is an open crumb desired?
Irregularly sized holes is probably what's desired
Caltrain
Saturday, February 5, 2011 - 14:55
on Forum topic
Why is an open crumb desired?