Recent Forum and Blog Comments

Cat's

Francine
Tuesday, December 28, 2010 - 08:41
on Forum topic
Pets Vs. Rising Bread
Lovely!

Franko
Tuesday, December 28, 2010 - 08:25
on Blog post
Silverton's Olive Bread
I love it.

Floydm
Tuesday, December 28, 2010 - 08:21
on Blog post
Macina
take your time

Franko
Tuesday, December 28, 2010 - 08:12
on Blog post
70 Percent Rye with a Rye Soaker and Whole Wheat Flour” from Hamelman's Bread
Great Looking Olive Bread!
ehanner
Tuesday, December 28, 2010 - 07:55
on Blog post
Silverton's Olive Bread
The mixer I think it may be a
Norman
Tuesday, December 28, 2010 - 07:37
on Forum topic
Mixing dough question
Yes
Norman
Tuesday, December 28, 2010 - 07:30
on Forum topic
Mixing dough question
Mini, are we saying that 1/4 cup of 100% hydration

AnnaInNC
Tuesday, December 28, 2010 - 07:28
on Forum topic
Converting a recipe that uses Instant yeast to a sourdough starter recipe
Three videos

davidg618
Tuesday, December 28, 2010 - 07:06
on Forum topic
hydration, kneading or stretch and fold
I want one of those hackmessers

varda
Tuesday, December 28, 2010 - 07:06
on Blog post
70 Percent Rye with a Rye Soaker and Whole Wheat Flour” from Hamelman's Bread
Geramn Bread Course
whosinthekitchen
Tuesday, December 28, 2010 - 06:57
on Blog post
GERMAN BROTCHEN
Recipe

hanseata
Tuesday, December 28, 2010 - 06:25
on Forum topic
Lebkuchen - German Spice Nut Cookies
Yes, I'm in Italy. I've sent
JoeVa
Tuesday, December 28, 2010 - 06:12
on Blog post
Macina
Outstanding!

longhorn
Tuesday, December 28, 2010 - 05:55
on Blog post
Solar-baked sourdough!
Good Luck!

mdunham21
Tuesday, December 28, 2010 - 05:54
on Forum topic
Ciabatta
Elisenlebkuchen

hanseata
Tuesday, December 28, 2010 - 05:51
on Forum topic
Lebkuchen - German Spice Nut Cookies
it is gone already, and it

freerk
Tuesday, December 28, 2010 - 05:49
on Blog post
thom leonard's french country bread
hey JoeVa,

Both the crust

freerk
Tuesday, December 28, 2010 - 05:42
on Blog post
Macina
Now that's thinking...

davidg618
Tuesday, December 28, 2010 - 05:22
on Forum topic
Pets Vs. Rising Bread
Thanks, Michael and Mebake.
louie brown
Tuesday, December 28, 2010 - 04:51
on Blog post
Silverton's Olive Bread
Very nice as always David. I

arlo
Tuesday, December 28, 2010 - 02:33
on Blog post
70 Percent Rye with a Rye Soaker and Whole Wheat Flour” from Hamelman's Bread
Very Nice

polo
Tuesday, December 28, 2010 - 02:24
on Forum topic
It must be love
Looks very good from here!

Mini Oven
Tuesday, December 28, 2010 - 01:27
on Blog post
70 Percent Rye with a Rye Soaker and Whole Wheat Flour” from Hamelman's Bread
Disguise would be our end

Mini Oven
Tuesday, December 28, 2010 - 00:04
on Forum topic
Dried starter travel travails
Thank you, Karin... i needed

Mebake
Monday, December 27, 2010 - 23:42
on Forum topic
Lebkuchen - German Spice Nut Cookies
Great looking Bread, Louie!

Mebake
Monday, December 27, 2010 - 23:39
on Blog post
Silverton's Olive Bread
I must gather some nerve and

Mebake
Monday, December 27, 2010 - 23:37
on Blog post
70 Percent Rye with a Rye Soaker and Whole Wheat Flour” from Hamelman's Bread
cut off % level

Mini Oven
Monday, December 27, 2010 - 23:10
on Forum topic
hydration, kneading or stretch and fold
airy crumb
jowilchek
Monday, December 27, 2010 - 21:52
on Forum topic
Now that I've got "spring" how do I get big air (holes)?
I made pecan buns, and made many people very happy

GSnyde
Monday, December 27, 2010 - 21:50
on Blog post
Pull Apart Pecan Buns & Frangipane Persimmon Brioche Tarts - what to do with leftover brioche dough
Disguise your starter
Postal Grunt
Monday, December 27, 2010 - 21:34
on Forum topic
Dried starter travel travails
Read this post for Coccodrillo-ciabatta

davidg618
Monday, December 27, 2010 - 21:21
on Forum topic
Mixing dough question
effects of too much gluten
Chuck
Monday, December 27, 2010 - 21:08
on Forum topic
King arthur flour
Starters and the TSA

pmccool
Monday, December 27, 2010 - 21:06
on Forum topic
Dried starter travel travails
a couple guesses
Chuck
Monday, December 27, 2010 - 20:39
on Forum topic
Sleuthing the stone
Here is another recipe with very airy holes
madruby
Monday, December 27, 2010 - 20:21
on Forum topic
Now that I've got "spring" how do I get big air (holes)?
Steam Behavior

flournwater
Monday, December 27, 2010 - 19:44
on Forum topic
Sleuthing the stone
In the U.S. flours are
K.C.
Monday, December 27, 2010 - 19:39
on Forum topic
Now that I've got "spring" how do I get big air (holes)?
Don't Overwork It

flournwater
Monday, December 27, 2010 - 19:39
on Forum topic
Mixing dough question
too strong KA flour
msbreadbaker
Monday, December 27, 2010 - 19:37
on Forum topic
King arthur flour
Crumb

dablues
Monday, December 27, 2010 - 19:33
on Forum topic
Now that I've got "spring" how do I get big air (holes)?
how do you cope with starters going through airplane security?
Chuck
Monday, December 27, 2010 - 18:57
on Forum topic
Dried starter travel travails
Links tab
LindyD
Monday, December 27, 2010 - 18:47
on Forum topic
Now that I've got "spring" how do I get big air (holes)?
Whirly swirls
LindyD
Monday, December 27, 2010 - 18:35
on Forum topic
Sleuthing the stone
One inch to the right
LindyD
Monday, December 27, 2010 - 18:30
on Forum topic
Sleuthing the stone
Thanks Ray!

wally
Monday, December 27, 2010 - 18:27
on Blog post
Christmas Breads
crumb web site
jowilchek
Monday, December 27, 2010 - 18:03
on Forum topic
Now that I've got "spring" how do I get big air (holes)?
Thank you
Norman
Monday, December 27, 2010 - 17:55
on Forum topic
Mixing dough question
Errors in formulae
ThreeToedSlothLuke
Monday, December 27, 2010 - 17:49
on Forum topic
Dan Leader's Ricotta Bread - a débacle and a couple of questions
Thank you all
highmtnpam
Monday, December 27, 2010 - 17:48
on Blog post
Christmas Baking and Experiments...