Recent Forum and Blog Comments

Hello, Tim
I saw the youtube
teketeke
Tuesday, October 19, 2010 - 20:25
on Blog post
10/18/10 - Il Pane di Matera Shaping Experiment
Hello, Sylvia
Thank you for
teketeke
Tuesday, October 19, 2010 - 20:12
on Blog post
Oven Steaming - My New Favorite Way
Changing the language

Mini Oven
Tuesday, October 19, 2010 - 20:09
on Forum topic
Searching for Brotforms (Brotformen)
Great experiment, Sylvia
LindyD
Tuesday, October 19, 2010 - 19:37
on Blog post
Oven Steaming - My New Favorite Way
How can I order from a German site when I dont' sprekendy
Pain Partout
Tuesday, October 19, 2010 - 19:14
on Forum topic
Searching for Brotforms (Brotformen)
I am using an old clear
Hubitom
Tuesday, October 19, 2010 - 19:06
on Forum topic
banneton transfer
Cuban Bread
ronhol
Tuesday, October 19, 2010 - 18:51
on Forum topic
The PERFECT bread recipe for the beginning baker! Think Wonder Bread!
Better Homes and Gardens Stand Mixer
ronhol
Tuesday, October 19, 2010 - 18:44
on Forum topic
Best Stand Mixer for Bread, not KA
Adding rye to starter
rossnroller
Tuesday, October 19, 2010 - 18:14
on Blog post
3 variations on 36 hour soudough baguette - when it's good to play with your food
Wow!

wally
Tuesday, October 19, 2010 - 18:09
on Blog post
Oven Steaming - My New Favorite Way
Thanks!
Mary Clare
Tuesday, October 19, 2010 - 17:18
on Forum topic
non-diastatic malt powder
At the same time I too am
berryblondeboys
Tuesday, October 19, 2010 - 16:57
on Forum topic
brand new n-50
Healthy Bread in 5 Min a Day
clazar123
Tuesday, October 19, 2010 - 16:56
on Forum topic
Well, I'm back to revisiting going gluten free, but are there cookbooks?
Re: condensation on the plastic bag
Chuck
Tuesday, October 19, 2010 - 16:55
on Forum topic
Question about proofing dough balls
thanks for sharing, very
rolls
Tuesday, October 19, 2010 - 16:39
on Blog post
Oven Steaming - My New Favorite Way
"made in China" can mean so many different things
Chuck
Tuesday, October 19, 2010 - 16:32
on Forum topic
brand new n-50
makeshift...
Experimental Baker
Tuesday, October 19, 2010 - 16:29
on Forum topic
Make shift proofing box
Okay, thank you!I guess I
Vogel
Tuesday, October 19, 2010 - 16:26
on Blog post
Sweet, Smoky, and Spicy Pizza on a Bock Beer Crust
Very interesting explanations

nicodvb
Tuesday, October 19, 2010 - 16:25
on Forum topic
Is it possible to create an osmotolerant sourdough?
KA vs Gold Medal
MickiColl
Tuesday, October 19, 2010 - 16:10
on Forum topic
non-diastatic malt powder
Shrug. It did fine

Floydm
Tuesday, October 19, 2010 - 16:05
on Forum topic
Onion Braid
Ha ha
txfarmer
Tuesday, October 19, 2010 - 16:04
on Blog post
3 variations on 36 hour soudough baguette - when it's good to play with your food
Onion Braid
MickiColl
Tuesday, October 19, 2010 - 15:59
on Forum topic
Onion Braid
Another Loaf

thegrindre
Tuesday, October 19, 2010 - 15:41
on Blog post
Soft Honey White/Wheat Sandwich Bread
English muffin recipe

wally
Tuesday, October 19, 2010 - 15:36
on Blog post
English muffins and warm Washington, DC evenings
A 50-50 bread

thegrindre
Tuesday, October 19, 2010 - 15:25
on Blog post
Soft Honey White/Wheat Sandwich Bread
My basic pizza dough is
dscheidt
Tuesday, October 19, 2010 - 15:10
on Forum topic
How long will a dough ball last?
now you just need

bnom
Tuesday, October 19, 2010 - 14:55
on Blog post
How about a knuckle sandwitch
beautiful crumb but

bnom
Tuesday, October 19, 2010 - 14:54
on Blog post
3 variations on 36 hour soudough baguette - when it's good to play with your food
Hmmm, I would say the "ch" in Bienenstich is pronounced

AnnaInNC
Tuesday, October 19, 2010 - 14:28
on Forum topic
Need Authentic Recipe for the Topping to Bienenstich aka "Bee Sting Cake"
You are welcome...

breadbakingbassplayer
Tuesday, October 19, 2010 - 14:20
on Blog post
10/16/10 - 70% WW Pain Au Levain
dinner napkins work well!

Nickisafoodie
Tuesday, October 19, 2010 - 14:08
on Forum topic
Stuck Cloth Needn't Deflate ???
Pre-baking the Crust ...

gothicgirl
Tuesday, October 19, 2010 - 13:56
on Blog post
Sweet, Smoky, and Spicy Pizza on a Bock Beer Crust
Perfect for our family dinner, too!
Jay3fer
Tuesday, October 19, 2010 - 13:52
on Blog post
Semolina Bread Roll
Sounds clear
kolobezka
Tuesday, October 19, 2010 - 13:24
on Blog post
10/16/10 - 70% WW Pain Au Levain
recipe preferment interpretation
Chuck
Tuesday, October 19, 2010 - 12:33
on Forum topic
Help Interpreting Calvel's Taste of Bread Recipes
My 2 cents on baguettes and parchment paper

mcs
Tuesday, October 19, 2010 - 12:24
on Forum topic
Baguette woes
for fully non-stick parchment, add oil or flour
Chuck
Tuesday, October 19, 2010 - 11:56
on Forum topic
Baguette woes
More Variations
txfarmer
Tuesday, October 19, 2010 - 11:53
on Blog post
36 hours+ sourdough baguette - everything I know in one bread
sometimes a little bit is good while a lot is bad
Chuck
Tuesday, October 19, 2010 - 11:48
on Forum topic
Baguette woes
A mix of technique and luck, I'd guess.

pmccool
Tuesday, October 19, 2010 - 11:48
on Forum topic
Stuck Cloth Needn't Deflate ???
Delicious!
Vogel
Tuesday, October 19, 2010 - 11:44
on Blog post
Sweet, Smoky, and Spicy Pizza on a Bock Beer Crust
Cooked Cream Frosting

Debra Wink
Tuesday, October 19, 2010 - 11:20
on Forum topic
Buttercream Icing
Hi Nico,
Sorry to take so

Debra Wink
Tuesday, October 19, 2010 - 11:13
on Forum topic
Is it possible to create an osmotolerant sourdough?
Thanks!

breadbakingbassplayer
Tuesday, October 19, 2010 - 10:38
on Blog post
10/15/10 - Pain Au Levain with Scallions and Sesame Oil...
Beautiful crust and crumb!!!
kolobezka
Tuesday, October 19, 2010 - 10:33
on Blog post
10/15/10 - Pain Au Levain with Scallions and Sesame Oil...
Thanks!
txfarmer
Tuesday, October 19, 2010 - 10:15
on Blog post
3 variations on 36 hour soudough baguette - when it's good to play with your food
Thanks!
txfarmer
Tuesday, October 19, 2010 - 10:14
on Blog post
3 variations on 36 hour soudough baguette - when it's good to play with your food
Good luck wiht experimenting,
txfarmer
Tuesday, October 19, 2010 - 10:11
on Blog post
3 variations on 36 hour soudough baguette - when it's good to play with your food
Thanks!:)
txfarmer
Tuesday, October 19, 2010 - 10:11
on Blog post
3 variations on 36 hour soudough baguette - when it's good to play with your food