Recent Forum and Blog Comments

Potters are not
dscheidt
Friday, January 14, 2011 - 20:24
on Forum topic
Baking stone... in London, UK?
Yup, I've done it for cracked
Caltrain
Friday, January 14, 2011 - 20:07
on Forum topic
Crunchy Whole Wheat Struan
pH of dough
breadsong
Friday, January 14, 2011 - 19:57
on Forum topic
A Question Regarding Ricotta Cheese/Cottage Cheese in Sourdough Bread
Great tutorial, thank you!
breadsong
Friday, January 14, 2011 - 19:24
on Blog post
more shaping practice
I'm not sure it's necessary

yy
Friday, January 14, 2011 - 19:24
on Forum topic
Starter from Tartine Bread Book
Great video, Mark!

dmsnyder
Friday, January 14, 2011 - 19:23
on Blog post
more shaping practice
Crumb Shot
paulm
Friday, January 14, 2011 - 19:18
on Forum topic
BBA Greek Celebration Bread
Thanks everyone!

mcs
Friday, January 14, 2011 - 19:17
on Blog post
more shaping practice
Believe me he is very fast,

tssaweber
Friday, January 14, 2011 - 18:50
on Blog post
more shaping practice
Plastic but...
Anonymous
Friday, January 14, 2011 - 18:45
on Forum topic
Baking/cooking supplier....fantastic quality/prices
Excellent, Mark.
LindyD
Friday, January 14, 2011 - 18:34
on Blog post
more shaping practice
Nice demo Mark!

wally
Friday, January 14, 2011 - 18:28
on Blog post
more shaping practice
Alkalinity

wally
Friday, January 14, 2011 - 18:22
on Forum topic
A Question Regarding Ricotta Cheese/Cottage Cheese in Sourdough Bread
foul smelling starter

winestem
Friday, January 14, 2011 - 18:22
on Forum topic
Starter from Tartine Bread Book
I loved that! Thank you so
LeeYong
Friday, January 14, 2011 - 18:22
on Blog post
more shaping practice
I'll have to do more reading
lizallen
Friday, January 14, 2011 - 18:17
on Forum topic
Recipe Questions: Why do you do these things?
Thank you! I ran out and
lizallen
Friday, January 14, 2011 - 18:07
on Forum topic
Recipe Questions: Why do you do these things?
About 100%

polo
Friday, January 14, 2011 - 17:55
on Forum topic
Nury's Rustic Light Rye math/starter question
Okee dokee

mcs
Friday, January 14, 2011 - 17:55
on Forum topic
master shapers input needed (update!)
Incredible
Barbara Krauss
Friday, January 14, 2011 - 17:44
on Forum topic
Pasta Machines
HG flour?
LindyD
Friday, January 14, 2011 - 17:39
on Forum topic
A Question Regarding Ricotta Cheese/Cottage Cheese in Sourdough Bread
More Where that Came From

flournwater
Friday, January 14, 2011 - 17:36
on Forum topic
Neo-Neapolitan Pizza from Reinhart's "American Pie"
A Family Tradition
Trialer70
Friday, January 14, 2011 - 16:55
on Forum topic
Magic Squares
Hi Eli,
I have started many
robadar
Friday, January 14, 2011 - 16:45
on Forum topic
Starter from Tartine Bread Book
Thank you!
Eli_in_Glendale
Friday, January 14, 2011 - 16:26
on Forum topic
Starter from Tartine Bread Book
Hi Eli
my Tartine starter is

yy
Friday, January 14, 2011 - 16:09
on Forum topic
Starter from Tartine Bread Book
Good Choice
MichaelH
Friday, January 14, 2011 - 15:37
on Forum topic
Recipe Questions: Why do you do these things?
Wow, if the pictures in your

Jo_Jo_
Friday, January 14, 2011 - 15:06
on Forum topic
I have no willpower.
Bertinet's books are on my
lizallen
Friday, January 14, 2011 - 14:58
on Forum topic
Recipe Questions: Why do you do these things?
An autolyse is simply time

Jo_Jo_
Friday, January 14, 2011 - 14:58
on Forum topic
Recipe Questions: Why do you do these things?
Our thoughts and prayers
Aussie Pete
Friday, January 14, 2011 - 14:48
on Blog post
News from flooded Queensland
I picked it up today! It's
lizallen
Friday, January 14, 2011 - 14:48
on Forum topic
Recipe Questions: Why do you do these things?
Oh, that is a good idea. I

Jo_Jo_
Friday, January 14, 2011 - 14:42
on Blog post
BBA Challenge 2011 Greek Celebration Bread
Octopus
saltandserenity
Friday, January 14, 2011 - 14:33
on Blog post
BBA Challenge 2011 Greek Celebration Bread
Yeah, the lessons section
lizallen
Friday, January 14, 2011 - 14:28
on Forum topic
Recipe Questions: Why do you do these things?
Against the rules
saltandserenity
Friday, January 14, 2011 - 14:26
on Forum topic
Magic Squares
Thanks so much. I am slowly
lizallen
Friday, January 14, 2011 - 14:23
on Forum topic
Recipe Questions: Why do you do these things?
Yeast Freezer Storage
joem6112
Friday, January 14, 2011 - 14:21
on Forum topic
To freeze or not to freeze...yeast
Seeds
Zigs
Friday, January 14, 2011 - 13:46
on Forum topic
Crunchy Whole Wheat Struan
How unusual--and welcome

jstreed1476
Friday, January 14, 2011 - 13:34
on Forum topic
Home-baked Rye in the LA Times
Try uploading them to

Jo_Jo_
Friday, January 14, 2011 - 13:17
on Forum topic
Sourdough flatbread/tortillas
Nummy, that looks really

Jo_Jo_
Friday, January 14, 2011 - 12:59
on Forum topic
Neo-Neapolitan Pizza from Reinhart's "American Pie"
Great photos, you do such a

Jo_Jo_
Friday, January 14, 2011 - 12:41
on Blog post
Sourdough 100% Whole Wheat Oatmeal Sandwich Bread - whole grain breads can be soft too
You give great tips in a way

Jo_Jo_
Friday, January 14, 2011 - 12:33
on Blog post
Tartine Whole Wheat Loaf - "hole-y" grail?
Your probably have missed the
txfarmer
Friday, January 14, 2011 - 12:11
on Blog post
Tartine Whole Wheat Loaf - "hole-y" grail?
I plan on doing things

Jo_Jo_
Friday, January 14, 2011 - 11:53
on Blog post
Not a brick after all
Thanks!
txfarmer
Friday, January 14, 2011 - 11:35
on Blog post
Sourdough 100% Whole Wheat Oatmeal Sandwich Bread - whole grain breads can be soft too
Thanks! It was a bit tricky
txfarmer
Friday, January 14, 2011 - 11:35
on Blog post
Sourdough 100% Whole Wheat Oatmeal Sandwich Bread - whole grain breads can be soft too
Thanks Mini!
txfarmer
Friday, January 14, 2011 - 11:34
on Blog post
Sourdough 100% Whole Wheat Oatmeal Sandwich Bread - whole grain breads can be soft too
Looks perfect!
Anonymous
Friday, January 14, 2011 - 11:31
on Forum topic
Neo-Neapolitan Pizza from Reinhart's "American Pie"