Recent Forum and Blog Comments

crunchy crust

Franko
Saturday, February 5, 2011 - 14:44
on Forum topic
80 % Rye
The Quest for Holeyness

GSnyde
Saturday, February 5, 2011 - 14:27
on Forum topic
Why is an open crumb desired?
Yes, you want to continue to miss this.

OldWoodenSpoon
Saturday, February 5, 2011 - 14:25
on Blog post
Never saw a dough break down like this before
Good question.
PaddyL
Saturday, February 5, 2011 - 14:24
on Forum topic
Why is an open crumb desired?
It doesn't need to be
ssor
Saturday, February 5, 2011 - 14:20
on Forum topic
Corn meal burning the bottom of my bread?
Thank you Akiko.
I will read

OldWoodenSpoon
Saturday, February 5, 2011 - 14:14
on Blog post
Never saw a dough break down like this before
Not Bread, Sorry!

dablues
Saturday, February 5, 2011 - 14:03
on Forum topic
Doukhobor Bread Recipe
Bread Recipe

dablues
Saturday, February 5, 2011 - 14:01
on Forum topic
Doukhobor Bread Recipe
English Muffins
bobkay1022
Saturday, February 5, 2011 - 13:46
on Forum topic
Variety Baking Today
Hello again As I said I
Zeb
Saturday, February 5, 2011 - 13:30
on Blog post
Cider - another of those pesky words that means something different in the UK to the States
Thank you

wassisname
Saturday, February 5, 2011 - 13:26
on Blog post
Weekend Reclamation Project – Back At It
I do agree that home grown,
Ford
Saturday, February 5, 2011 - 12:45
on Forum topic
Salt Rising Bread Starter
Doubling up the stones is a
Dowens8
Saturday, February 5, 2011 - 12:41
on Forum topic
Corn meal burning the bottom of my bread?
Dough Spreadsheet
bigcrusty
Saturday, February 5, 2011 - 12:40
on Blog post
Baker's percentage Spreadsheet
Just a note
EvaB
Saturday, February 5, 2011 - 12:40
on Forum topic
Anyone familiar with the idea behind this?
Hello Rye Heads

littlejay
Saturday, February 5, 2011 - 12:31
on Forum topic
Rye Flour
Requires Research

Rodger
Saturday, February 5, 2011 - 12:26
on Forum topic
Doukhobor Bread Recipe
Bakers Spreadsheet
jayelde
Saturday, February 5, 2011 - 12:08
on Blog post
Baker's percentage Spreadsheet
Dough degradation @ OWS

dmsnyder
Saturday, February 5, 2011 - 12:03
on Blog post
Never saw a dough break down like this before
And your "Nordic Chef Show" is debuting when?

wally
Saturday, February 5, 2011 - 11:57
on Blog post
Yeast-less diaries: The sequel
Interesting,
EvaB
Saturday, February 5, 2011 - 11:55
on Forum topic
Salt Rising Bread Starter
carbonated cider
Mary Fisher
Saturday, February 5, 2011 - 11:52
on Blog post
Cider - another of those pesky words that means something different in the UK to the States
discarding starter
Mary Fisher
Saturday, February 5, 2011 - 11:46
on Forum topic
Why do we discard part of the starter?
From the table below you can
Ford
Saturday, February 5, 2011 - 11:33
on Forum topic
Starting a Starter - Sourdough 101, a Tutorial
Hello, OldWoodenSpoonI am
teketeke
Saturday, February 5, 2011 - 11:27
on Blog post
Never saw a dough break down like this before
Franko, that is a beauty.
louie brown
Saturday, February 5, 2011 - 10:50
on Forum topic
80 % Rye
"Organic" Potatoes
Ford
Saturday, February 5, 2011 - 10:50
on Forum topic
Salt Rising Bread Starter
Spreadsheet
Anonymous
Saturday, February 5, 2011 - 10:49
on Blog post
Baker's percentage Spreadsheet
Beautiful food
louie brown
Saturday, February 5, 2011 - 10:43
on Blog post
Yeast-less diaries: The sequel
Spreadsheet Please!
Anonymous
Saturday, February 5, 2011 - 10:35
on Blog post
Baker's percentage Spreadsheet
Definitely not for walking
LindyD
Saturday, February 5, 2011 - 10:32
on Blog post
Loafers
oven temperatures
ssor
Saturday, February 5, 2011 - 10:26
on Forum topic
Corn meal burning the bottom of my bread?
I would love a copy too

mrosen814
Saturday, February 5, 2011 - 10:25
on Blog post
Baker's percentage Spreadsheet
Nettle sting

hanseata
Saturday, February 5, 2011 - 10:02
on Blog post
Faye's Award Winning Nettle Bread
Hilarious!
Anonymous
Saturday, February 5, 2011 - 09:52
on Blog post
Loafers
Dump it, divide it and shape it. No second rise needed.
rjerden
Saturday, February 5, 2011 - 09:41
on Forum topic
high hydration pizza recipe in Peter Reinhart's Artisan Breads Every Day
Musings
LindyD
Saturday, February 5, 2011 - 09:33
on Blog post
Yeast-less diaries: The sequel
Outstanding!

nicodvb
Saturday, February 5, 2011 - 09:25
on Forum topic
80 % Rye
Wow, I can only hope when my

arlo
Saturday, February 5, 2011 - 09:20
on Blog post
Yeast-less diaries: The sequel
King Arthur actually

Kitchen Barbarian
Saturday, February 5, 2011 - 09:13
on Forum topic
100% Hydration Baguette
14th hour. 52 Loaves.
Sylviambt
Saturday, February 5, 2011 - 08:56
on Blog post
Bronx-to-Barn Baker
To revive this a bit...
MmeZeeZee
Saturday, February 5, 2011 - 08:49
on Forum topic
80 % Rye
Pick and dry leaves before blooming

Mini Oven
Saturday, February 5, 2011 - 08:30
on Blog post
Faye's Award Winning Nettle Bread
Will try
janij
Saturday, February 5, 2011 - 08:15
on Blog post
Bronx-to-Barn Baker
For Me, Lars Own Does The Trick!
Pop N Fresh
Saturday, February 5, 2011 - 08:03
on Blog post
Liege Wafels to Die For!
whole wheat
snihan
Saturday, February 5, 2011 - 07:40
on Forum topic
Advice on Stand Mixers
wow, you weren't kidding!
TylerDavis
Saturday, February 5, 2011 - 07:37
on Forum topic
high hydration pizza recipe in Peter Reinhart's Artisan Breads Every Day
Thanks Paul,
ssor
Saturday, February 5, 2011 - 07:36
on Forum topic
bleaching
Nettles

hanseata
Saturday, February 5, 2011 - 06:57
on Blog post
Faye's Award Winning Nettle Bread
you make me wish

nicodvb
Saturday, February 5, 2011 - 06:11
on Blog post
Jumbo Miche