Recent Forum and Blog Comments

When I am realy in a hurry
ssor
Friday, February 11, 2011 - 14:30
on Forum topic
Proofing box
L. sanfranciscensis
G-man
Friday, February 11, 2011 - 14:27
on Forum topic
where does "native yeast" actually come from?
Makes me wonder

Franko
Friday, February 11, 2011 - 14:20
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
dry dough

alittlesquirrely
Friday, February 11, 2011 - 14:19
on Forum topic
Proofing box
Dump it, fast.
Ryan Sandler
Friday, February 11, 2011 - 14:18
on Forum topic
Can poolish go bad? What happens if it sits for days instead of hours?
Thanks Syd

Franko
Friday, February 11, 2011 - 14:10
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
answers

Franko
Friday, February 11, 2011 - 14:08
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
Wow..
Amori
Friday, February 11, 2011 - 14:07
on Blog post
BreadBuns (aka fluffy dinner rolls), just for kicks
It sounds as if your dough
Yerffej
Friday, February 11, 2011 - 13:54
on Forum topic
Proofing box
not sure exactly how SF spawned its own sourdough culture
Chuck
Friday, February 11, 2011 - 13:45
on Forum topic
where does "native yeast" actually come from?
No "coupon watching" needed

mrfrost
Friday, February 11, 2011 - 13:31
on Forum topic
Curiosity: flour costs
Thanks, Eric

davidg618
Friday, February 11, 2011 - 13:02
on Forum topic
Brotformen or - dough rising basket
Possible

mrfrost
Friday, February 11, 2011 - 12:15
on Forum topic
is the Bosch Compact really bad for single loaves?
To the contrary...
LindyD
Friday, February 11, 2011 - 12:13
on Forum topic
is the Bosch Compact really bad for single loaves?
The Power of the Rye Sour

ananda
Friday, February 11, 2011 - 12:10
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
@akiko Fermenting
ehanner
Friday, February 11, 2011 - 11:55
on Blog post
Test Tube Baking [1] continued: White French Bread - overproof
Watching the bubbles
ehanner
Friday, February 11, 2011 - 11:49
on Blog post
Test Tube Baking [1] continued: White French Bread - overproof
It probably is

mrfrost
Friday, February 11, 2011 - 11:43
on Forum topic
is the Bosch Compact really bad for single loaves?
That's not how economics
medex
Friday, February 11, 2011 - 11:10
on Forum topic
is the Bosch Compact really bad for single loaves?
burger buns?
wayne on FLUKE
Friday, February 11, 2011 - 11:07
on Blog post
BreadBuns (aka fluffy dinner rolls), just for kicks
Thanks Scot in Las Vegas and others

Thaichef
Friday, February 11, 2011 - 10:44
on Forum topic
How to create steam in wood fire oven?
I'm reluctant
proth5
Friday, February 11, 2011 - 10:28
on Forum topic
Artisan baking contests
Great for pancakes
clazar123
Friday, February 11, 2011 - 10:10
on Forum topic
Can poolish go bad? What happens if it sits for days instead of hours?
The USDA watches over the flour
ssor
Friday, February 11, 2011 - 10:00
on Forum topic
Artisan baking contests
Well done mrfrost
ehanner
Friday, February 11, 2011 - 09:56
on Forum topic
Curiosity: flour costs
Mainly flour..

longhorn
Friday, February 11, 2011 - 09:36
on Forum topic
where does "native yeast" actually come from?
Followed the recipe

alittlesquirrely
Friday, February 11, 2011 - 09:34
on Forum topic
Proofing box
Towel in roasting pan

scootlaroo
Friday, February 11, 2011 - 09:28
on Forum topic
How to create steam in wood fire oven?
Use Speed 2 t o mix or knead
Leolady
Friday, February 11, 2011 - 09:17
on Forum topic
My Kitchenaid mixer question
I shop the sale prices for almost everything
ssor
Friday, February 11, 2011 - 09:09
on Forum topic
Curiosity: flour costs
Strategic buying

mrfrost
Friday, February 11, 2011 - 08:44
on Forum topic
Curiosity: flour costs
bread/buns
mark d
Friday, February 11, 2011 - 08:41
on Blog post
bread
Carolynn,
Good question.
Yerffej
Friday, February 11, 2011 - 08:23
on Forum topic
Proofing box
agreed
cranbo
Friday, February 11, 2011 - 08:21
on Forum topic
Can poolish go bad? What happens if it sits for days instead of hours?
you are too kind!
txfarmer
Friday, February 11, 2011 - 08:17
on Blog post
36 hours+ sourdough baguette with 60% whole grain - it works even when I mess up, a lot.
Bulk is cheaper
PeterPiper
Friday, February 11, 2011 - 08:17
on Forum topic
Curiosity: flour costs
Ha, I was surprised myself.
txfarmer
Friday, February 11, 2011 - 08:17
on Blog post
36 hours+ sourdough baguette with 60% whole grain - it works even when I mess up, a lot.
awwww, blushing
txfarmer
Friday, February 11, 2011 - 08:16
on Blog post
36 hours+ sourdough baguette with 60% whole grain - it works even when I mess up, a lot.
Thanks! You should definitely
txfarmer
Friday, February 11, 2011 - 08:15
on Blog post
36 hours+ sourdough baguette with 60% whole grain - it works even when I mess up, a lot.
well
cranbo
Friday, February 11, 2011 - 08:12
on Forum topic
Leftover levain
it can have gone too sour

nicodvb
Friday, February 11, 2011 - 07:13
on Forum topic
Can poolish go bad? What happens if it sits for days instead of hours?
reshaping - redistribution?
wayne on FLUKE
Friday, February 11, 2011 - 07:05
on Forum topic
bread deflated before putting it in the oven!!
Flour prices at Midwest grocery
This Day
Friday, February 11, 2011 - 06:39
on Forum topic
Curiosity: flour costs
Is hot water enough?

alittlesquirrely
Friday, February 11, 2011 - 06:35
on Forum topic
Proofing box
Cold proof

alittlesquirrely
Friday, February 11, 2011 - 06:29
on Forum topic
Proofing box
fortunately

nicodvb
Friday, February 11, 2011 - 06:14
on Forum topic
Curiosity: flour costs
That first photo
louie brown
Friday, February 11, 2011 - 06:00
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
Pic coming soon?
bobchristenson
Friday, February 11, 2011 - 05:48
on Forum topic
Makeshift Bread Baking Experiences
Flour Prices in the USA
ehanner
Friday, February 11, 2011 - 05:16
on Forum topic
Curiosity: flour costs
Well... At Whole Foods

breadbakingbassplayer
Friday, February 11, 2011 - 05:04
on Forum topic
Curiosity: flour costs