Recent Forum and Blog Comments

Hahaha... You kidding? The
BKSinAZ
Sunday, February 20, 2011 - 10:04
on Basic page
Bagels
SFBI, NYB, KAF, Amazon

GSnyde
Sunday, February 20, 2011 - 09:55
on Forum topic
Where online can I buy baking tools?
a lot to think about
Leslie B
Sunday, February 20, 2011 - 09:55
on Forum topic
Dense and flavorless- all my breads
Thanks for the comment,
Ryan Sandler
Sunday, February 20, 2011 - 09:52
on Blog post
Saturday Baguettes - Closing in
lots of places
cranbo
Sunday, February 20, 2011 - 09:51
on Forum topic
Where online can I buy baking tools?
very interesting!
sparklebritches
Sunday, February 20, 2011 - 09:51
on Forum topic
Starving my starter?
check this thread
cranbo
Sunday, February 20, 2011 - 09:46
on Forum topic
Is there anyway to make a real New York bagel here in Arizona?
I feel your pain ...
Dave323
Sunday, February 20, 2011 - 09:44
on Forum topic
If no-knead is so good, why bother with anything else?
looks nice
cranbo
Sunday, February 20, 2011 - 09:40
on Forum topic
My very first loaves of french bread & some lessons learned.
If measurements are in weights, yes.

pmccool
Sunday, February 20, 2011 - 09:40
on Forum topic
increasing recipe formula
@Jo_Jo - oat bran & baker's percentage

subfuscpersona
Sunday, February 20, 2011 - 09:29
on Forum topic
Milling flour / flax seed / oat bran
pizza stone vs steel plate weight
cranbo
Sunday, February 20, 2011 - 09:29
on Forum topic
Steel sheet instead of pizza stone?
Beautiful!
CoveredInFlour
Sunday, February 20, 2011 - 09:26
on Blog post
Saturday Baguettes - Closing in
Feeding is mostly a matter of what works for you

pmccool
Sunday, February 20, 2011 - 09:26
on Forum topic
Starving my starter?
Nutrimill suggestions

subfuscpersona
Sunday, February 20, 2011 - 09:21
on Forum topic
Milling flour / flax seed / oat bran
When used in large
cranbo
Sunday, February 20, 2011 - 09:20
on Forum topic
America's Test Kitchen's Amazing tasting yeasted whole wheat sandwich bread
I almost always use a

sarafina
Sunday, February 20, 2011 - 09:20
on Forum topic
What is the maximum preferment percentage in finished dough?
Pain Rustique au Levain
breadsong
Sunday, February 20, 2011 - 09:19
on Blog post
Pain Rustique au Levain a la M. Hamelman
Over the Christmas we were
jackie9999
Sunday, February 20, 2011 - 09:14
on Blog post
Romancing The Seeds!
Hmmm,

pmccool
Sunday, February 20, 2011 - 09:11
on Forum topic
clam pizza
A try, with spelt flakes instead of spelt chops
breadsong
Sunday, February 20, 2011 - 09:07
on Forum topic
Dinkel-Walnussbrot - Spelt Walnut Bread
beautiful!
Your loaves look

sarafina
Sunday, February 20, 2011 - 09:05
on Forum topic
My very first loaves of french bread & some lessons learned.
I believe the general rule of
dwcoleman
Sunday, February 20, 2011 - 09:04
on Forum topic
increasing recipe formula
Beautiful tarts!
breadsong
Sunday, February 20, 2011 - 09:01
on Forum topic
Blitz Puff Pastry Comparison
Great
wdlolies
Sunday, February 20, 2011 - 08:57
on Forum topic
Pizza Disaster: What was the problem
me too,

AnnaInNC
Sunday, February 20, 2011 - 08:57
on Blog post
Tomato, Parmesan and Basil Flatbread from Bourke Street Bakery's
Victoria, BC

mcs
Sunday, February 20, 2011 - 08:55
on Forum topic
Bulk bread flour in Nanaimo, BC?
BBA Challege Week 7: Ciabatta
cpanza
Sunday, February 20, 2011 - 08:50
on Forum topic
BBA Challenge 2011: Week Seven - Ciabatta
That pizza looks great!
Do
BKSinAZ
Sunday, February 20, 2011 - 08:44
on Forum topic
New "Kitchen Gadget"
wow
BKSinAZ
Sunday, February 20, 2011 - 08:40
on Forum topic
Question I ask myself: am I getting carried away?
Thank you for your thoughtful
teketeke
Sunday, February 20, 2011 - 08:21
on Blog post
The amazing baguette
Thanks everyone. It looks
Ronan
Sunday, February 20, 2011 - 08:18
on Forum topic
Pizza Disaster: What was the problem
Don't forget the spelt!
jackie9999
Sunday, February 20, 2011 - 08:10
on Forum topic
Quality Flour in Toronto.
Baking technique and hole development

hanseata
Sunday, February 20, 2011 - 08:02
on Forum topic
Tartine Country Bread - help me with my crumb please!
You can't go wrong
knormie
Sunday, February 20, 2011 - 07:43
on Forum topic
Tartine Country Bread Recipe, tweaking bulk fermentation
Agree with SilviaH ...those
jackie9999
Sunday, February 20, 2011 - 07:28
on Forum topic
Pizza Disaster: What was the problem
Looks lovely!

Jaydot
Sunday, February 20, 2011 - 06:38
on Blog post
Tomato, Parmesan and Basil Flatbread from Bourke Street Bakery's
I should have time to bake
avaserfi
Sunday, February 20, 2011 - 06:20
on Forum topic
Help diagnosing Hamelman Pain Au Levain issues.
I got a Ping too!

Mini Oven
Sunday, February 20, 2011 - 06:04
on Forum topic
How Do You 'Read' A Rye Starter?
Suggest you search out the
CanuckJim
Sunday, February 20, 2011 - 06:02
on Forum topic
Quality Flour in Toronto.
I have heard of people varnishing their bread.

Mini Oven
Sunday, February 20, 2011 - 05:28
on Blog post
Romancing The Seeds!
Hi Ryan,
I love the crumb
LeeYong
Sunday, February 20, 2011 - 05:22
on Blog post
Saturday Baguettes - Closing in
Dutch prices

Jaydot
Sunday, February 20, 2011 - 05:15
on Forum topic
Curiosity: flour costs
Btw
littletemchin
Sunday, February 20, 2011 - 05:12
on Forum topic
Nan-e-taftoon (تافتون)
Taftoon
littletemchin
Sunday, February 20, 2011 - 05:11
on Forum topic
Nan-e-taftoon (تافتون)
Beautiful Baguettes!
ehanner
Sunday, February 20, 2011 - 05:01
on Blog post
The amazing baguette
Clam Pizza
ehanner
Sunday, February 20, 2011 - 04:52
on Forum topic
clam pizza
I just made this miche this
MadAboutB8
Sunday, February 20, 2011 - 04:29
on Forum topic
Mixing the SFBI miche dough
Andy, english prices

nicodvb
Sunday, February 20, 2011 - 04:09
on Forum topic
Curiosity: flour costs
Proof overnight

Jaydot
Sunday, February 20, 2011 - 03:52
on Forum topic
Tartine Country Bread Recipe, tweaking bulk fermentation