Recent Forum and Blog Comments

Oh - and one more thing
proth5
Monday, February 7, 2011 - 11:08
on Forum topic
Baker's Math and Soakers
Quack!
ehanner
Monday, February 7, 2011 - 11:03
on Blog post
Football Bread
I'm going to...

mcs
Monday, February 7, 2011 - 11:02
on Blog post
Football Bread
Nice looking loaves, Khalid!
teketeke
Monday, February 7, 2011 - 10:58
on Blog post
Whole Wheat Barley Bread
I like the Tic-Tac-Toe
teketeke
Monday, February 7, 2011 - 10:47
on Blog post
SFBI Miche - A big one!
further reading
G-man
Monday, February 7, 2011 - 10:34
on Forum topic
Converting liquid starter to a sponge starter....rookie question
this is worth looking at

varda
Monday, February 7, 2011 - 10:13
on Forum topic
dough temperature
And today's vocabulary word is...

pmccool
Monday, February 7, 2011 - 10:10
on Blog post
Not quite there...
Thanks Syd!
Ryan Sandler
Monday, February 7, 2011 - 09:42
on Blog post
Saturday Baguettes - Week...er...something
Thanks for the suggestion
Ryan Sandler
Monday, February 7, 2011 - 09:36
on Blog post
Saturday Baguettes - Week...er...something
Because they could not properly compete on the

AnnaInNC
Monday, February 7, 2011 - 09:25
on Blog post
Football Bread
HAMMARPLAST BOWLS UPDATE
Anonymous
Monday, February 7, 2011 - 09:19
on Forum topic
Hammarplast Bowl
slow cooker?

nicodvb
Monday, February 7, 2011 - 09:12
on Blog post
Horst Bandel's Black Pumpernickel
Muffins
bobkay1022
Monday, February 7, 2011 - 08:45
on Forum topic
Variety Baking Today
yes, instead of fat
Ju-Ju-Beads
Monday, February 7, 2011 - 08:44
on Forum topic
dry milk powder
Thanks, Eric!

dmsnyder
Monday, February 7, 2011 - 08:34
on Blog post
Horst Bandel's Black Pumpernickel
Dough weight @ txfarmer

dmsnyder
Monday, February 7, 2011 - 08:29
on Blog post
Horst Bandel's Black Pumpernickel
Old bread @ Sue

dmsnyder
Monday, February 7, 2011 - 08:25
on Blog post
Horst Bandel's Black Pumpernickel
Muffins
bobkay1022
Monday, February 7, 2011 - 08:24
on Forum topic
Variety Baking Today
Thanks, Paul!

dmsnyder
Monday, February 7, 2011 - 08:22
on Blog post
Horst Bandel's Black Pumpernickel
no limit

subfuscpersona
Monday, February 7, 2011 - 08:22
on Forum topic
What is the maximum preferment percentage in finished dough?
dry probably.
cranbo
Monday, February 7, 2011 - 08:16
on Forum topic
dry milk powder
Sweetner

dablues
Monday, February 7, 2011 - 08:02
on Forum topic
powdered maltose - what does it add to a recipe?
Eric,
I'm a big fan of WI and

tssaweber
Monday, February 7, 2011 - 07:51
on Blog post
Football Bread
Beautiful!
txfarmer
Monday, February 7, 2011 - 07:49
on Blog post
Horst Bandel's Black Pumpernickel
I'll admit
proth5
Monday, February 7, 2011 - 07:41
on Forum topic
Baker's Math and Soakers
Thanks Mebake!
txfarmer
Monday, February 7, 2011 - 07:40
on Blog post
SFBI Miche - A big one!
For this size, I baked mine
txfarmer
Monday, February 7, 2011 - 07:40
on Blog post
SFBI Miche - A big one!
Thanks Eric!
txfarmer
Monday, February 7, 2011 - 07:37
on Blog post
SFBI Miche - A big one!
Yeast are everywhere

mrfrost
Monday, February 7, 2011 - 07:13
on Forum topic
where does "native yeast" actually come from?
Must investigate...
proth5
Monday, February 7, 2011 - 07:09
on Forum topic
Why is an open crumb desired?
Cajun, braai, mudbugs!! As

tssaweber
Monday, February 7, 2011 - 06:25
on Blog post
Not quite there...
Absolutely right, Franko.
louie brown
Monday, February 7, 2011 - 06:20
on Blog post
Oatmeal Maple Bread and More Baguettes: Mishaps, Mistakes and Lessons Learned
In my flour for sure

nicodvb
Monday, February 7, 2011 - 06:16
on Forum topic
where does "native yeast" actually come from?
Horst Bandle
ehanner
Monday, February 7, 2011 - 06:15
on Blog post
Horst Bandel's Black Pumpernickel
Beautiful puff pastry
saltandserenity
Monday, February 7, 2011 - 05:52
on Blog post
Yeast-less diaries: The sequel
Beautiful buns
saltandserenity
Monday, February 7, 2011 - 05:23
on Blog post
Cinnamon Rolls
Open crumb discussion
saltandserenity
Monday, February 7, 2011 - 05:19
on Forum topic
Why is an open crumb desired?
spreadsheet
snihan
Monday, February 7, 2011 - 05:08
on Blog post
Baker's percentage Spreadsheet
I have the Escali Primo and

Kitchen Barbarian
Monday, February 7, 2011 - 05:06
on Forum topic
scales
a final question

davidg618
Monday, February 7, 2011 - 04:03
on Forum topic
Variety Baking Today
No butter?

gary.turner
Monday, February 7, 2011 - 03:38
on Forum topic
Why is an open crumb desired?
buttering bread
Mary Fisher
Monday, February 7, 2011 - 03:27
on Forum topic
Why is an open crumb desired?
Thank you

oceanicthai
Monday, February 7, 2011 - 03:17
on Blog post
The Pineapple Juice Solution, Part 2
Wonderful post David.
What a
MadAboutB8
Monday, February 7, 2011 - 02:54
on Blog post
Horst Bandel's Black Pumpernickel
Wonderful Looking Boule, Sue!

Mebake
Monday, February 7, 2011 - 02:46
on Blog post
Sourdough Corn Bread with Old Bread - something old is new again
Looks wonderful.
MadAboutB8
Monday, February 7, 2011 - 02:40
on Blog post
Cinnamon Rolls
I was going to say something profound

pmccool
Monday, February 7, 2011 - 02:36
on Blog post
Horst Bandel's Black Pumpernickel
Wow, a quick reply - thanks
tempe
Monday, February 7, 2011 - 02:34
on Forum topic
sourdough starter hydration percentage?
Thank you all

pmccool
Monday, February 7, 2011 - 02:20
on Blog post
Not quite there...