Recent Forum and Blog Comments

You are welcome, breadsong!

dmsnyder
Monday, January 31, 2011 - 10:45
on Blog post
Miche from SFBI Artisan II - 2 kg
That's a beautiful loaf, Floyd,

pmccool
Monday, January 31, 2011 - 10:35
on Blog post
Bread from the future
Well, Stuart, I don't have the book but

pmccool
Monday, January 31, 2011 - 10:31
on Forum topic
Understanding Flour
Nico, my two cents

pmccool
Monday, January 31, 2011 - 10:12
on Forum topic
How much over-sour dough to use?
Thank you, Txfarmer. I will
teketeke
Monday, January 31, 2011 - 10:10
on Blog post
Lardy Cake - plus a Chinese pastry that shares some similar traits
Much appreciated

wassisname
Monday, January 31, 2011 - 10:07
on Blog post
Walnut Sourdough
S D English Muffins
bobkay1022
Monday, January 31, 2011 - 10:02
on Forum topic
Variety Baking Today
It wasn't hard at all!

Mini Oven
Monday, January 31, 2011 - 10:01
on Blog post
Romancing The Seeds!
Sure, if it's steel cut
Caltrain
Monday, January 31, 2011 - 09:41
on Forum topic
CAN I MAKE OAT FLOUR BY FOOD PROCESSING OATMEAL?
Question...
LeeYong
Monday, January 31, 2011 - 09:34
on Blog post
Miche from SFBI Artisan II - 2 kg
Glad I'm not the only one

mrfrost
Monday, January 31, 2011 - 09:15
on Forum topic
Scrubber for removing dough
not much

nicodvb
Monday, January 31, 2011 - 08:54
on Forum topic
How much over-sour dough to use?
Bread?

Mini Oven
Monday, January 31, 2011 - 08:42
on Forum topic
How much over-sour dough to use?
Thanks Andy
breadsong
Monday, January 31, 2011 - 08:20
on Blog post
SFBI Teff Miche - 1.5kg
Thanks for your formula, David
breadsong
Monday, January 31, 2011 - 08:12
on Blog post
Miche from SFBI Artisan II - 2 kg
By The Year 2215

GSnyde
Monday, January 31, 2011 - 08:05
on Blog post
Bread from the future
Thank you so much, Sue!
breadsong
Monday, January 31, 2011 - 08:03
on Blog post
SFBI Teff Miche - 1.5kg
Thank you, Glenn!
breadsong
Monday, January 31, 2011 - 07:56
on Blog post
SFBI Teff Miche - 1.5kg
Thank you Franko!
breadsong
Monday, January 31, 2011 - 07:50
on Blog post
SFBI Teff Miche - 1.5kg
Exactly!

SallyBR
Monday, January 31, 2011 - 07:39
on Forum topic
Sometimes a person needs to give up....
Wow, Lindy!
breadsong
Monday, January 31, 2011 - 07:39
on Blog post
SFBI Teff Miche - 1.5kg
good to know,

AnnaInNC
Monday, January 31, 2011 - 07:30
on Forum topic
How to pronounce "poolish "
scrubber - love it!
hilo_kawika
Monday, January 31, 2011 - 07:28
on Forum topic
Scrubber for removing dough
Thank you, Freerk,a senior

AnnaInNC
Monday, January 31, 2011 - 07:27
on Forum topic
How to pronounce "poolish "
in the videos of professional

yy
Monday, January 31, 2011 - 07:25
on Forum topic
How to pronounce "poolish "
Yeah, I do something similar
txfarmer
Monday, January 31, 2011 - 07:19
on Blog post
Lardy Cake - plus a Chinese pastry that shares some similar traits
POOlish or pooLISH

freerk
Monday, January 31, 2011 - 07:19
on Forum topic
How to pronounce "poolish "
Thanks so much.
wayne on FLUKE
Monday, January 31, 2011 - 07:18
on Blog post
Dan Lepard's Soft Baps
Thanks tordoc
dsmithnc
Monday, January 31, 2011 - 07:06
on Forum topic
New Member Delurking - Samples included and looking to perfect food processor baguettes...
When all butter was salted.
PaddyL
Monday, January 31, 2011 - 06:53
on Forum topic
"Meanwhile, wash the cold, firm butter until it is waxy, for about 2 min." ????
lol

AnnaInNC
Monday, January 31, 2011 - 06:44
on Forum topic
How to pronounce "poolish "
I pronounce it like
Anonymous
Monday, January 31, 2011 - 06:39
on Forum topic
How to pronounce "poolish "
Recipe doesn't call for homemade butter,
Maj. Paranoia
Monday, January 31, 2011 - 06:39
on Forum topic
"Meanwhile, wash the cold, firm butter until it is waxy, for about 2 min." ????
I made these

hanseata
Monday, January 31, 2011 - 06:36
on Blog post
BBA Challenge 2011 - Brioche..... yuck!
vvvvvvvvvvvv---------o

Mini Oven
Monday, January 31, 2011 - 06:27
on Forum topic
my bread-----rye bread
your descendants will enjoy it

varda
Monday, January 31, 2011 - 05:44
on Blog post
Bread from the future
yes, again

varda
Monday, January 31, 2011 - 05:14
on Blog post
Desired Dough Temperature (DDT): further considerations
Good story,
louie brown
Monday, January 31, 2011 - 04:40
on Forum topic
Sometimes a person needs to give up....
Good to know that there is just too much butter to taste

AnnaInNC
Monday, January 31, 2011 - 04:03
on Blog post
BBA Challenge 2011 - Brioche..... yuck!
Only you Mini

nicodvb
Monday, January 31, 2011 - 03:48
on Blog post
Romancing The Seeds!
Fabulous looking loaf,
MadAboutB8
Monday, January 31, 2011 - 03:44
on Blog post
SFBI Teff Miche - 1.5kg
It's hard to explain...

Jaydot
Monday, January 31, 2011 - 03:08
on Forum topic
Sometimes a person needs to give up....
crockpot
Mary Fisher
Monday, January 31, 2011 - 02:16
on Blog post
Totally not bread: Confit de canard
I believe that loaf will

arlo
Monday, January 31, 2011 - 01:30
on Blog post
Bread from the future
Thanks everyone! (And more on confit)
hansjoakim
Monday, January 31, 2011 - 01:10
on Blog post
Totally not bread: Confit de canard
In Italy we have two
Cosmopolita
Monday, January 31, 2011 - 00:51
on Forum topic
Sfoiatelle Italian Pastry Search
Atta flour is whole wheat durum
rjerden
Monday, January 31, 2011 - 00:40
on Forum topic
Adding Semolina/Durum flour to my pizza dough
thank you~~~if I would baked
lexie
Sunday, January 30, 2011 - 23:44
on Forum topic
my bread-----rye bread
Thanks
ramat123
Sunday, January 30, 2011 - 23:30
on Forum topic
Minimal time for retarding dough
Un chapeau de papier aluminium. Oui, d'accord.

dmsnyder
Sunday, January 30, 2011 - 22:56
on Blog post
Bay Area Miche (SFBI Formula/Central Milling Flours)