Recent Forum and Blog Comments

Thanks, Trish!

dmsnyder
Sunday, October 24, 2010 - 10:40
on Blog post
Baguette and variations
What bakery do you work at?
csimmo64
Sunday, October 24, 2010 - 10:37
on Forum topic
Baker's Schedule questions
Thanks, Glenn!

dmsnyder
Sunday, October 24, 2010 - 10:35
on Blog post
Baguette and variations
Thanks, hansjoakim!

dmsnyder
Sunday, October 24, 2010 - 10:33
on Blog post
Baguette and variations
Steaming @ Arlo

dmsnyder
Sunday, October 24, 2010 - 10:27
on Blog post
Baguette and variations
Only Those Who Make the Rules Know for Certain

flournwater
Sunday, October 24, 2010 - 10:08
on Forum topic
What defines an ORIGINAL formula ?
Try brushing with melted
csimmo64
Sunday, October 24, 2010 - 10:01
on Forum topic
Please help to improve a recipe for morning rolls
Thanks!
hansjoakim
Sunday, October 24, 2010 - 09:47
on Blog post
Seeded levain
Does it Stretch and Fold?

flournwater
Sunday, October 24, 2010 - 09:35
on Forum topic
What Should I call this bread?
Work Out Your Frustrations

flournwater
Sunday, October 24, 2010 - 09:30
on Forum topic
I found I have no idea how to knead
It's not rustic Italian
livingdog
Sunday, October 24, 2010 - 09:30
on Forum topic
my quest: how was this bread made?
Brush with Milk

flournwater
Sunday, October 24, 2010 - 09:17
on Forum topic
Please help to improve a recipe for morning rolls
I guess they're just firm
amolitor
Sunday, October 24, 2010 - 09:16
on Blog post
English Muffins
German rolls
Vogel
Sunday, October 24, 2010 - 08:50
on Blog post
Rolls
I am always impressed with
teketeke
Sunday, October 24, 2010 - 08:16
on Blog post
Seeded levain
Kansui- save it for noodlemaking!
amazonium
Sunday, October 24, 2010 - 07:27
on Forum topic
Pretzel Rolls : Lye vs. Kansui
Please help to improve a recipe for morning rolls - Baps?
Boron Elgar
Sunday, October 24, 2010 - 06:58
on Forum topic
Please help to improve a recipe for morning rolls
The bagels passed the float
blamejane
Sunday, October 24, 2010 - 06:37
on Forum topic
I ran out of bagels
I have a bad habit

jyslouey
Sunday, October 24, 2010 - 06:34
on Forum topic
Question about proofing dough balls
Thank you for clearing up the
Vogel
Sunday, October 24, 2010 - 06:19
on Blog post
Rolls
ITA
Leolady
Sunday, October 24, 2010 - 06:11
on Forum topic
Thunderbird 10 qt mixer
Refrigerating starters

hanseata
Sunday, October 24, 2010 - 05:55
on Forum topic
How long before I can use the starter
An Inspiration as always
Trishinomaha
Sunday, October 24, 2010 - 05:51
on Blog post
Baguette and variations
OMG, Hans, that is torture!

Mebake
Sunday, October 24, 2010 - 05:35
on Blog post
Seeded levain
Hi, Vogel,

hanseata
Sunday, October 24, 2010 - 05:34
on Blog post
Rolls
Beautiful baguettes (and variations)!
hansjoakim
Sunday, October 24, 2010 - 05:34
on Blog post
Baguette and variations
Bertinet method
rolls
Sunday, October 24, 2010 - 05:12
on Forum topic
I found I have no idea how to knead
Thanks!
livingdog
Sunday, October 24, 2010 - 04:53
on Forum topic
Dough sticks to parchment paper
That is some bold crust!

I

arlo
Sunday, October 24, 2010 - 03:32
on Blog post
Shall We Call It San Francisco Country Sourdough ?
Progress is really showing

arlo
Sunday, October 24, 2010 - 03:30
on Blog post
Saturday Baguettes: Week 4
Nice crust David, is this

arlo
Sunday, October 24, 2010 - 03:27
on Blog post
Baguette and variations
Wow, Ryan
I didn't get the
teketeke
Sunday, October 24, 2010 - 03:04
on Blog post
Saturday Baguettes: Week 4
Hi,Glenn
Your boules look
teketeke
Sunday, October 24, 2010 - 02:56
on Blog post
Shall We Call It San Francisco Country Sourdough ?
Thanks Chuck
Aussie Pete
Sunday, October 24, 2010 - 02:46
on Forum topic
New sourfough starters and the difference flour makes...
Thanks for posting this ,

Mebake
Sunday, October 24, 2010 - 01:47
on Blog post
Baguette and variations
Glad that's cleared up!
msgenie516
Sunday, October 24, 2010 - 00:14
on Forum topic
Update - what to do with this n-50?
Too bad SF will destroy
Brot Backer
Saturday, October 23, 2010 - 23:29
on Forum topic
What Should I call this bread?
Tap the brakes a bit

gary.turner
Saturday, October 23, 2010 - 22:48
on Forum topic
What Should I call this bread?
I'm no expert on baker's math

GSnyde
Saturday, October 23, 2010 - 22:16
on Forum topic
What Should I call this bread?
Would you mind...
hansjoakim
Saturday, October 23, 2010 - 21:58
on Blog post
Roman Pizza Dough Pizza's WFO Style
That's Some Fancy Dough Cutting, Dude!

GSnyde
Saturday, October 23, 2010 - 21:38
on Blog post
Baguette and variations
Did you ever get one of these
berryblondeboys
Saturday, October 23, 2010 - 21:27
on Forum topic
Thunderbird 10 qt mixer
Gorgeous pizzas, Sylvia!

dmsnyder
Saturday, October 23, 2010 - 21:21
on Blog post
Roman Pizza Dough Pizza's WFO Style
Bread Name
williampp
Saturday, October 23, 2010 - 21:20
on Forum topic
What Should I call this bread?
Thank you for all your help,
teketeke
Saturday, October 23, 2010 - 21:16
on Blog post
Baguette and variations
I'm happy you found it helpful, Akiko.

dmsnyder
Saturday, October 23, 2010 - 21:08
on Blog post
Baguette and variations
"All Purpose" is usually not the same as "Bread" flour
Chuck
Saturday, October 23, 2010 - 21:02
on Forum topic
New sourfough starters and the difference flour makes...
I have that 碱水, and it's PH
txfarmer
Saturday, October 23, 2010 - 20:53
on Forum topic
Pretzel Rolls : Lye vs. Kansui
Re: alcohol as flavor enhancer
Chuck
Saturday, October 23, 2010 - 20:40
on Forum topic
Alcohol as a flavor enhancer
parchment paper kudos
Chuck
Saturday, October 23, 2010 - 20:28
on Forum topic
Dough sticks to parchment paper