Recent Forum and Blog Comments

good question

davidg618
Wednesday, January 26, 2011 - 14:43
on Forum topic
Barley Malt Powder
You always make me so hungry.
saltandserenity
Wednesday, January 26, 2011 - 14:41
on Blog post
Crostini di Cavolo Nero
Had to jump in with my
saltandserenity
Wednesday, January 26, 2011 - 14:39
on Forum topic
Sometimes a person needs to give up....
Much Controversy
proth5
Wednesday, January 26, 2011 - 14:38
on Forum topic
Fact or Fiction
Thanks Betty, those look
saltandserenity
Wednesday, January 26, 2011 - 14:34
on Forum topic
Sour Cherry Almond Scones, Blueberry Scones
$4.99
bobchristenson
Wednesday, January 26, 2011 - 14:24
on Forum topic
Whole Foods Bulk Flour - 10% discount
Like stated above, your

arlo
Wednesday, January 26, 2011 - 14:23
on Blog post
36 hours+ sourdough baguette with increased whole grain - how much is too much?
Great stuff!

wassisname
Wednesday, January 26, 2011 - 14:19
on Blog post
36 hours+ sourdough baguette with increased whole grain - how much is too much?
WOW! those holes!
coffeemachine
Wednesday, January 26, 2011 - 14:18
on Blog post
36 hours+ sourdough baguette with increased whole grain - how much is too much?
2 out of 3 straight baguettes is livable

Franko
Wednesday, January 26, 2011 - 14:01
on Blog post
Hearth Style Bread with Red Fife Poolish
Whole Foods Price?

mrfrost
Wednesday, January 26, 2011 - 14:00
on Forum topic
Whole Foods Bulk Flour - 10% discount
scoring

Franko
Wednesday, January 26, 2011 - 13:50
on Blog post
Hearth Style Bread with Red Fife Poolish
"Non diastatic

mrfrost
Wednesday, January 26, 2011 - 13:50
on Forum topic
Barley Malt Powder
I'll be making this more often

Franko
Wednesday, January 26, 2011 - 13:49
on Blog post
Hearth Style Bread with Red Fife Poolish
Thanks Akiko!
You may have to

Franko
Wednesday, January 26, 2011 - 13:40
on Blog post
Hearth Style Bread with Red Fife Poolish
misbehaving starter

Franko
Wednesday, January 26, 2011 - 13:36
on Blog post
Hearth Style Bread with Red Fife Poolish
It is looking great crumb,
teketeke
Wednesday, January 26, 2011 - 13:20
on Blog post
Hearth Style Bread with Red Fife Poolish
"In the Zone"

ananda
Wednesday, January 26, 2011 - 13:07
on Blog post
Hearth Style Bread with Red Fife Poolish
Sprout Jar?
Janknitz
Wednesday, January 26, 2011 - 12:59
on Forum topic
Anyone familiar with the idea behind this?
You are correct, David
Janknitz
Wednesday, January 26, 2011 - 12:58
on Forum topic
Anyone familiar with the idea behind this?
It is good to have a recipe that is quick
ssor
Wednesday, January 26, 2011 - 12:57
on Forum topic
Bread can be better than money
Re: Cause of Separation
Cachi
Wednesday, January 26, 2011 - 12:55
on Forum topic
Top Crust Separates from Crumb
Short answer...
fancypantalons
Wednesday, January 26, 2011 - 12:48
on Forum topic
Fact or Fiction
Nice

Ruralidle
Wednesday, January 26, 2011 - 12:45
on Forum topic
Naming my bread
Burnt bottom

gary.turner
Wednesday, January 26, 2011 - 12:43
on Blog post
Stove Top Debacle
Barley Malt Syrup
paulm
Wednesday, January 26, 2011 - 12:40
on Forum topic
Barley Malt Powder
Hello, EricI had the same
teketeke
Wednesday, January 26, 2011 - 12:38
on Blog post
Stove Top Debacle
Congratulations

Ruralidle
Wednesday, January 26, 2011 - 12:36
on Blog post
Bourke Street Bakery Croissant recipe
Additives
CanuckJim
Wednesday, January 26, 2011 - 12:28
on Forum topic
Ontario Flour, Equipment, and Bakeries
Thank you for posting an
teketeke
Wednesday, January 26, 2011 - 12:25
on Blog post
Crostini di Cavolo Nero
That's a great exchange!

wally
Wednesday, January 26, 2011 - 12:20
on Forum topic
Bread can be better than money
Great ideas and thanks for sharing the recipes

wally
Wednesday, January 26, 2011 - 12:17
on Blog post
Crostini di Cavolo Nero
They look awesome, Franko. I
teketeke
Wednesday, January 26, 2011 - 12:16
on Blog post
Hearth Style Bread with Red Fife Poolish
Nice boules, Tim, both un et deux

wally
Wednesday, January 26, 2011 - 12:15
on Blog post
Yogurt Bread - Part One and Deux
ssor, I am down by Pax River and it

AnnaInNC
Wednesday, January 26, 2011 - 12:13
on Forum topic
Bread can be better than money
Daring to go where no one has gone before...

wally
Wednesday, January 26, 2011 - 12:09
on Blog post
Stove Top Debacle
Cause of separation

wally
Wednesday, January 26, 2011 - 12:05
on Forum topic
Top Crust Separates from Crumb
Try Teresa's Basic White Sourdough using 100% Hydration Starter
wayne on FLUKE
Wednesday, January 26, 2011 - 12:00
on Forum topic
Where to "start" {no pun intended} Added pictures of finished bread
Great explanation
basbr
Wednesday, January 26, 2011 - 11:52
on Forum topic
If stretch and fold is not an option
It is nice airy and lighter
teketeke
Wednesday, January 26, 2011 - 11:39
on Blog post
36 hours+ sourdough baguette with increased whole grain - how much is too much?
Best description of this I have seen.
wayne on FLUKE
Wednesday, January 26, 2011 - 11:20
on Forum topic
If stretch and fold is not an option
unbleached bread flour and Portuguese corn bread recipe
ejm
Wednesday, January 26, 2011 - 11:12
on Forum topic
Ontario Flour, Equipment, and Bakeries
breadsong, tyvm for Rose's substitution.

AnnaInNC
Wednesday, January 26, 2011 - 11:06
on Forum topic
How many instant potato flakes for 4 medium potatoes ?
Thanks for the update

davidg618
Wednesday, January 26, 2011 - 10:56
on Forum topic
Need help with controlling ovenspring
I think it basically goes like this...

mcs
Wednesday, January 26, 2011 - 10:55
on Forum topic
If stretch and fold is not an option
Perhaps if you think of a meringue

pmccool
Wednesday, January 26, 2011 - 10:51
on Forum topic
If stretch and fold is not an option
Nice...

BettyR
Wednesday, January 26, 2011 - 10:32
on Forum topic
Sour Cherry Almond Scones, Blueberry Scones
Sorry for hitting you with
Chuck
Wednesday, January 26, 2011 - 10:04
on Forum topic
Scone virgin
You're so sweet!
ehanner
Wednesday, January 26, 2011 - 09:48
on Blog post
Stove Top Debacle
Thanks... I will definitely
basbr
Wednesday, January 26, 2011 - 09:43
on Forum topic
If stretch and fold is not an option