Recent Forum and Blog Comments

Interpretation @ Chuck
LindyD
Tuesday, December 28, 2010 - 17:03
on Forum topic
Sleuthing the stone
great timing!

Franko
Tuesday, December 28, 2010 - 17:01
on Forum topic
New baking education resource from the SFBI
Hi Barbara, Great looking loaves!

SylviaH
Tuesday, December 28, 2010 - 15:10
on Blog post
Oven Steaming - My New Favorite Way
Master Chief under 20?
wmtimm627
Tuesday, December 28, 2010 - 15:07
on Forum topic
Poppy seeds contain opiates
Stretch & Fold

Cooking202
Tuesday, December 28, 2010 - 14:27
on Forum topic
hydration, kneading or stretch and fold
Some Answers

ananda
Tuesday, December 28, 2010 - 14:16
on Blog post
70 Percent Rye with a Rye Soaker and Whole Wheat Flour” from Hamelman's Bread
Foil tents

hanseata
Tuesday, December 28, 2010 - 13:53
on Forum topic
Super Low Tech, 'tin foil hat', no knead loaves & baguettes
Sorry, I'm original from Argentina and
Norman
Tuesday, December 28, 2010 - 13:46
on Forum topic
Mixing dough question
Very interesting!

hanseata
Tuesday, December 28, 2010 - 13:44
on Blog post
Baking Powder
Thanks, Andy! (and questions, of course)

dmsnyder
Tuesday, December 28, 2010 - 13:43
on Blog post
70 Percent Rye with a Rye Soaker and Whole Wheat Flour” from Hamelman's Bread
my husband was the urinalysis coordinator at that time,

AnnaInNC
Tuesday, December 28, 2010 - 13:41
on Forum topic
Poppy seeds contain opiates
This technique works great - even in a 50 year old oven! Photos!

bnom
Tuesday, December 28, 2010 - 13:41
on Blog post
Oven Steaming - My New Favorite Way
What a crumb, Giovanni!

wally
Tuesday, December 28, 2010 - 13:36
on Blog post
Macina
Nice looking loaf, David

wally
Tuesday, December 28, 2010 - 13:33
on Blog post
70 Percent Rye with a Rye Soaker and Whole Wheat Flour” from Hamelman's Bread
My error! Thanks, Andy!

dmsnyder
Tuesday, December 28, 2010 - 13:19
on Blog post
Walnut Raisin Sourdough Bread from SFBI Artisan II
Sold!
breadsong
Tuesday, December 28, 2010 - 13:16
on Forum topic
New baking education resource from the SFBI
Perfetto! Giovanni!

SylviaH
Tuesday, December 28, 2010 - 13:05
on Blog post
Macina
Blog post corrected.....

SallyBR
Tuesday, December 28, 2010 - 12:50
on Forum topic
Sourdough Focaccia
Very interesting
wmtimm627
Tuesday, December 28, 2010 - 12:43
on Forum topic
Poppy seeds contain opiates
flour in the levain

ananda
Tuesday, December 28, 2010 - 12:39
on Blog post
Walnut Raisin Sourdough Bread from SFBI Artisan II
Alas, Paul,

hanseata
Tuesday, December 28, 2010 - 12:37
on Forum topic
Now that I've got "spring" how do I get big air (holes)?
oh, snhoots

gotta correc

SallyBR
Tuesday, December 28, 2010 - 12:30
on Forum topic
Sourdough Focaccia
Foccacia Beauty is More than Skin Deep

flournwater
Tuesday, December 28, 2010 - 12:22
on Forum topic
Sourdough Focaccia
Hi David,
This is the

ananda
Tuesday, December 28, 2010 - 12:20
on Blog post
70 Percent Rye with a Rye Soaker and Whole Wheat Flour” from Hamelman's Bread
Crust on Brotchen
whosinthekitchen
Tuesday, December 28, 2010 - 12:06
on Blog post
GERMAN BROTCHEN
Che bello! Giovanni!

Mini Oven
Tuesday, December 28, 2010 - 12:01
on Blog post
Macina
German Brötchen

hanseata
Tuesday, December 28, 2010 - 11:47
on Blog post
GERMAN BROTCHEN
Nice kit

ananda
Tuesday, December 28, 2010 - 11:38
on Blog post
Some Variations on Hamelman's "80% Sourdough Rye with a Rye-Flour Soaker"
Under-stated as ever

ananda
Tuesday, December 28, 2010 - 11:36
on Blog post
Macina
Hearing some descriptions

arlo
Tuesday, December 28, 2010 - 11:26
on Blog post
Macina
One-stroke pumpernickel!

pmccool
Tuesday, December 28, 2010 - 10:56
on Forum topic
Now that I've got "spring" how do I get big air (holes)?
Gorgeous miche, Giovanni!

dmsnyder
Tuesday, December 28, 2010 - 10:56
on Blog post
Macina
Thanks, Paul!

dmsnyder
Tuesday, December 28, 2010 - 10:50
on Blog post
70 Percent Rye with a Rye Soaker and Whole Wheat Flour” from Hamelman's Bread
Great post
ppschaffer
Tuesday, December 28, 2010 - 10:46
on Forum topic
Super Low Tech, 'tin foil hat', no knead loaves & baguettes
Thanks, Arlo!

dmsnyder
Tuesday, December 28, 2010 - 10:46
on Blog post
70 Percent Rye with a Rye Soaker and Whole Wheat Flour” from Hamelman's Bread
Thanks, Mini!

dmsnyder
Tuesday, December 28, 2010 - 10:44
on Blog post
70 Percent Rye with a Rye Soaker and Whole Wheat Flour” from Hamelman's Bread
some debate about converting commercial yeast to wild yeast
Chuck
Tuesday, December 28, 2010 - 10:43
on Forum topic
Converting a recipe that uses Instant yeast to a sourdough starter recipe
@David, rye chops

pmccool
Tuesday, December 28, 2010 - 10:33
on Blog post
70 Percent Rye with a Rye Soaker and Whole Wheat Flour” from Hamelman's Bread
What?
Anonymous
Tuesday, December 28, 2010 - 10:22
on Forum topic
Breadknife
I checked out my book, also

SallyBR
Tuesday, December 28, 2010 - 10:12
on Blog post
Mr. Hamelman's Un-Kneaded, Six-Fold French Bread (For Stuffing!)
organic rye flour
flourgirl51
Tuesday, December 28, 2010 - 10:07
on Forum topic
Honeyville farms rye flour
Olive leaves!
breadsong
Tuesday, December 28, 2010 - 10:02
on Blog post
Silverton's Olive Bread
Ball?

flournwater
Tuesday, December 28, 2010 - 09:56
on Forum topic
Mixing dough question
Great idea - and so
pixielou55
Tuesday, December 28, 2010 - 09:49
on Forum topic
Problem with Grain Mill / help with what to buy
Thanks
breadsong
Tuesday, December 28, 2010 - 09:43
on Blog post
Mr. Hamelman's Un-Kneaded, Six-Fold French Bread (For Stuffing!)
Paw stamp

hanseata
Tuesday, December 28, 2010 - 09:35
on Forum topic
Pets Vs. Rising Bread
Hole-y pumpernickel?

hanseata
Tuesday, December 28, 2010 - 09:25
on Forum topic
Now that I've got "spring" how do I get big air (holes)?
I bought a wonderful breadknife
highmtnpam
Tuesday, December 28, 2010 - 09:21
on Forum topic
Breadknife
finest kind

Franko
Tuesday, December 28, 2010 - 09:00
on Blog post
Macina
Peter Reinhart has written
Anonymous
Tuesday, December 28, 2010 - 08:43
on Forum topic
Still looking for airy crumb.....