Recent Forum and Blog Comments

Bakers Spreadsheet
jayelde
Saturday, February 5, 2011 - 12:08
on Blog post
Baker's percentage Spreadsheet
Dough degradation @ OWS

dmsnyder
Saturday, February 5, 2011 - 12:03
on Blog post
Never saw a dough break down like this before
And your "Nordic Chef Show" is debuting when?

wally
Saturday, February 5, 2011 - 11:57
on Blog post
Yeast-less diaries: The sequel
Interesting,
EvaB
Saturday, February 5, 2011 - 11:55
on Forum topic
Salt Rising Bread Starter
carbonated cider
Mary Fisher
Saturday, February 5, 2011 - 11:52
on Blog post
Cider - another of those pesky words that means something different in the UK to the States
discarding starter
Mary Fisher
Saturday, February 5, 2011 - 11:46
on Forum topic
Why do we discard part of the starter?
From the table below you can
Ford
Saturday, February 5, 2011 - 11:33
on Forum topic
Starting a Starter - Sourdough 101, a Tutorial
Hello, OldWoodenSpoonI am
teketeke
Saturday, February 5, 2011 - 11:27
on Blog post
Never saw a dough break down like this before
Franko, that is a beauty.
louie brown
Saturday, February 5, 2011 - 10:50
on Forum topic
80 % Rye
"Organic" Potatoes
Ford
Saturday, February 5, 2011 - 10:50
on Forum topic
Salt Rising Bread Starter
Spreadsheet
Anonymous
Saturday, February 5, 2011 - 10:49
on Blog post
Baker's percentage Spreadsheet
Beautiful food
louie brown
Saturday, February 5, 2011 - 10:43
on Blog post
Yeast-less diaries: The sequel
Spreadsheet Please!
Anonymous
Saturday, February 5, 2011 - 10:35
on Blog post
Baker's percentage Spreadsheet
Definitely not for walking
LindyD
Saturday, February 5, 2011 - 10:32
on Blog post
Loafers
oven temperatures
ssor
Saturday, February 5, 2011 - 10:26
on Forum topic
Corn meal burning the bottom of my bread?
I would love a copy too

mrosen814
Saturday, February 5, 2011 - 10:25
on Blog post
Baker's percentage Spreadsheet
Nettle sting

hanseata
Saturday, February 5, 2011 - 10:02
on Blog post
Faye's Award Winning Nettle Bread
Hilarious!
Anonymous
Saturday, February 5, 2011 - 09:52
on Blog post
Loafers
Dump it, divide it and shape it. No second rise needed.
rjerden
Saturday, February 5, 2011 - 09:41
on Forum topic
high hydration pizza recipe in Peter Reinhart's Artisan Breads Every Day
Musings
LindyD
Saturday, February 5, 2011 - 09:33
on Blog post
Yeast-less diaries: The sequel
Outstanding!

nicodvb
Saturday, February 5, 2011 - 09:25
on Forum topic
80 % Rye
Wow, I can only hope when my

arlo
Saturday, February 5, 2011 - 09:20
on Blog post
Yeast-less diaries: The sequel
King Arthur actually

Kitchen Barbarian
Saturday, February 5, 2011 - 09:13
on Forum topic
100% Hydration Baguette
14th hour. 52 Loaves.
Sylviambt
Saturday, February 5, 2011 - 08:56
on Blog post
Bronx-to-Barn Baker
To revive this a bit...
MmeZeeZee
Saturday, February 5, 2011 - 08:49
on Forum topic
80 % Rye
Pick and dry leaves before blooming

Mini Oven
Saturday, February 5, 2011 - 08:30
on Blog post
Faye's Award Winning Nettle Bread
Will try
janij
Saturday, February 5, 2011 - 08:15
on Blog post
Bronx-to-Barn Baker
For Me, Lars Own Does The Trick!
Pop N Fresh
Saturday, February 5, 2011 - 08:03
on Blog post
Liege Wafels to Die For!
whole wheat
snihan
Saturday, February 5, 2011 - 07:40
on Forum topic
Advice on Stand Mixers
wow, you weren't kidding!
TylerDavis
Saturday, February 5, 2011 - 07:37
on Forum topic
high hydration pizza recipe in Peter Reinhart's Artisan Breads Every Day
Thanks Paul,
ssor
Saturday, February 5, 2011 - 07:36
on Forum topic
bleaching
Nettles

hanseata
Saturday, February 5, 2011 - 06:57
on Blog post
Faye's Award Winning Nettle Bread
you make me wish

nicodvb
Saturday, February 5, 2011 - 06:11
on Blog post
Jumbo Miche
I love my Bosch. It's design
DonC
Saturday, February 5, 2011 - 05:41
on Forum topic
Advice on Stand Mixers
I replaced our short-lived
DonC
Saturday, February 5, 2011 - 05:34
on Forum topic
compare stand mixers: Cuisinart vs electrolux DLX vs Viking
Bake time too short
spriolo
Saturday, February 5, 2011 - 05:28
on Forum topic
BBA Challenge 2011: Week 3: Bagels!
Thanks
Dowens8
Saturday, February 5, 2011 - 04:20
on Forum topic
Corn meal burning the bottom of my bread?
Thanks for the advice. I do
Dowens8
Saturday, February 5, 2011 - 04:15
on Forum topic
Corn meal burning the bottom of my bread?
just method
sansanmlg
Saturday, February 5, 2011 - 04:06
on Forum topic
"Meanwhile, wash the cold, firm butter until it is waxy, for about 2 min." ????
A coffee grinder might do a

Kitchen Barbarian
Saturday, February 5, 2011 - 04:05
on Forum topic
CAN I MAKE OAT FLOUR BY FOOD PROCESSING OATMEAL?
Since people can successfully use bleached flour

pmccool
Saturday, February 5, 2011 - 04:04
on Forum topic
bleaching
Thanks for your prompt reply.
Anjali
Saturday, February 5, 2011 - 03:55
on Forum topic
Starting a Starter - Sourdough 101, a Tutorial
Steam Oven Review
rjerden
Saturday, February 5, 2011 - 03:54
on Forum topic
Steam Oven
quick method
sansanmlg
Saturday, February 5, 2011 - 03:51
on Forum topic
Danish Kringle
Get super parchment or

Kitchen Barbarian
Saturday, February 5, 2011 - 03:46
on Forum topic
Corn meal burning the bottom of my bread?
croissant
sansanmlg
Saturday, February 5, 2011 - 03:43
on Forum topic
croissant
FWIW - Cornmeal vs. Semolina
holds99
Saturday, February 5, 2011 - 03:37
on Forum topic
Corn meal burning the bottom of my bread?
Spreadsheet plz
FoodHacker
Saturday, February 5, 2011 - 03:33
on Blog post
Baker's percentage Spreadsheet
I have heard of people using
FoodHacker
Saturday, February 5, 2011 - 03:26
on Forum topic
Baking stone cracked, don't do this!
Thank you, Breadsong!
I also
teketeke
Saturday, February 5, 2011 - 03:25
on Blog post
I was about to make Larry's cheese bread but...