Recent Forum and Blog Comments

Thank you, Juergen!
teketeke
Thursday, February 17, 2011 - 07:11
on Blog post
Test Tube Baking [1] continued: White French Bread - overproof
screen capture
dwcoleman
Thursday, February 17, 2011 - 07:07
on Forum topic
How to paste a spreadsheet into a post without losing formatting
Formatting
breadsong
Thursday, February 17, 2011 - 07:06
on Forum topic
How to paste a spreadsheet into a post without losing formatting
Looks delicious, Sue! Toast
Syd
Thursday, February 17, 2011 - 06:54
on Blog post
Cranberry and Walnut Sourdough - full of flavour and texture
Soft crust
lazybaker
Thursday, February 17, 2011 - 06:40
on Forum topic
Ovenspring - How to get?
Very beautiful, very

Frequent Flyer
Thursday, February 17, 2011 - 06:21
on Blog post
Romancing The Seeds!
Use two baking sheets.
lazybaker
Thursday, February 17, 2011 - 06:20
on Forum topic
Having trouble with my burger buns
Another spelt lover here!
I
jackie9999
Thursday, February 17, 2011 - 06:19
on Forum topic
Dinkel-Walnussbrot - Spelt Walnut Bread
Thanks, Sue. :)
I love the
Syd
Thursday, February 17, 2011 - 06:13
on Blog post
Light Whole Wheat Batard
Thanks, Khalid! I still have
Syd
Thursday, February 17, 2011 - 05:51
on Blog post
Light Whole Wheat Batard
The down-side using twelve
Syd
Thursday, February 17, 2011 - 05:46
on Blog post
Light Whole Wheat Batard
Thanks, Breadsong. Coming
Syd
Thursday, February 17, 2011 - 05:43
on Blog post
Light Whole Wheat Batard
Thank you, LeeYong. :)
Syd

Syd
Thursday, February 17, 2011 - 05:33
on Blog post
Light Whole Wheat Batard
I make several types of yeast levened
ssor
Thursday, February 17, 2011 - 05:29
on Forum topic
If no-knead is so good, why bother with anything else?
90% of the bread I bake is

Frequent Flyer
Thursday, February 17, 2011 - 05:18
on Forum topic
Recommendation for beginner who likes whole grain breads?
Your baguettes

Juergen Krauss
Thursday, February 17, 2011 - 05:09
on Blog post
Test Tube Baking [1] continued: White French Bread - overproof
Not been idle

Juergen Krauss
Thursday, February 17, 2011 - 05:07
on Blog post
Test Tube Baking [1] continued: White French Bread - overproof
Containers

Juergen Krauss
Thursday, February 17, 2011 - 04:42
on Blog post
Test Tube Baking [2]: Bulk fermentation, doubling in size
Thank you totels,
I'm glad

Juergen Krauss
Thursday, February 17, 2011 - 04:39
on Blog post
Test Tube Baking [2]: Bulk fermentation, doubling in size
Great work on that! Looks
BeekeeperJ
Thursday, February 17, 2011 - 04:34
on Blog post
100% Butter Brioche - richer than Bill Gates!
I suppose what I was getting
BeekeeperJ
Thursday, February 17, 2011 - 04:32
on Forum topic
No Knead Problems
Beautiful loaves, Syd. Nice
MadAboutB8
Thursday, February 17, 2011 - 04:31
on Blog post
Light Whole Wheat Batard
Mouthwatering : )

arlo
Thursday, February 17, 2011 - 03:41
on Blog post
100% Butter Brioche - richer than Bill Gates!
Water/Steam

Ruralidle
Thursday, February 17, 2011 - 03:31
on Blog post
Love Loaf
this is a provocation:-)

nicodvb
Thursday, February 17, 2011 - 02:15
on Blog post
100% Butter Brioche - richer than Bill Gates!
Hi,
One of the fun things I
pipo1000
Thursday, February 17, 2011 - 02:14
on Forum topic
How Do You 'Read' A Rye Starter?
Beautiful, Txfarmer.
Now I
MadAboutB8
Thursday, February 17, 2011 - 01:51
on Blog post
100% Butter Brioche - richer than Bill Gates!
Hi Karin! That looks
Zeb
Thursday, February 17, 2011 - 01:47
on Forum topic
Dinkel-Walnussbrot - Spelt Walnut Bread
Holy crap, those are some
Bread Breaddington
Thursday, February 17, 2011 - 01:28
on Forum topic
Ovenspring - How to get?
Karin,
The loaves are
MadAboutB8
Thursday, February 17, 2011 - 01:16
on Forum topic
Dinkel-Walnussbrot - Spelt Walnut Bread
Not trying to defend No Knead
Russ
Thursday, February 17, 2011 - 01:06
on Forum topic
If no-knead is so good, why bother with anything else?
yeah...
cranbo
Wednesday, February 16, 2011 - 23:09
on Forum topic
Ovenspring - How to get?
Don't overproof.
Dragonbones
Wednesday, February 16, 2011 - 23:09
on Forum topic
Ovenspring - How to get?
2:1:1?
cranbo
Wednesday, February 16, 2011 - 23:05
on Forum topic
Non rising sourdough
more info about your recipe?
cranbo
Wednesday, February 16, 2011 - 23:00
on Forum topic
Ovenspring - How to get?
1:1:1 should provide more than enough food.

placebo
Wednesday, February 16, 2011 - 22:59
on Forum topic
Non rising sourdough
we'll see about that
cranbo
Wednesday, February 16, 2011 - 22:48
on Forum topic
PROBLEM #3: You love Neopolitan-style pizza, but don't want to invest in a brick oven.
Cast iron sheet works too
Dragonbones
Wednesday, February 16, 2011 - 22:43
on Forum topic
Steel sheet instead of pizza stone?
absolutely
cranbo
Wednesday, February 16, 2011 - 22:25
on Forum topic
Steel sheet instead of pizza stone?
small starter refresh
cranbo
Wednesday, February 16, 2011 - 22:19
on Forum topic
refreshing starter amounts?
hydration info
cranbo
Wednesday, February 16, 2011 - 22:16
on Forum topic
refreshing starter amounts?
your ratio
cranbo
Wednesday, February 16, 2011 - 22:10
on Forum topic
Non rising sourdough
English Muffins - very nice
breadsong
Wednesday, February 16, 2011 - 22:05
on Blog post
English Muffins/ Bread Baker's Apprentice High School Project
reduce browning
cranbo
Wednesday, February 16, 2011 - 22:02
on Forum topic
Having trouble with my burger buns
dough holding its shape depends on hydration
Chuck
Wednesday, February 16, 2011 - 21:58
on Forum topic
What to do when dough doesn't keep shape after many folds?
What's the temperature where

placebo
Wednesday, February 16, 2011 - 21:54
on Forum topic
Non rising sourdough
Same here.... I too haven't

Mebake
Wednesday, February 16, 2011 - 21:53
on Blog post
Vanilla Valentine
Thanks for the Info and Link,

Mebake
Wednesday, February 16, 2011 - 21:47
on Blog post
Article on preferments
Beautiful, Txfarmer...

Mebake
Wednesday, February 16, 2011 - 21:42
on Blog post
100% Butter Brioche - richer than Bill Gates!
Beautiful Wholewheat Syd!

Mebake
Wednesday, February 16, 2011 - 21:38
on Blog post
Light Whole Wheat Batard