Recent Forum and Blog Comments

Thanks for the replies.

I
bread10
Friday, October 8, 2010 - 20:22
on Forum topic
Baking in top element electric oven
Thanks (belatedly!) very much
Graid
Friday, October 8, 2010 - 20:19
on Forum topic
Advice on ideal ratios for flour/water/yeast/sugar/fat/ salt etc when combined with different ingredients?
OK you got it

Pablo
Friday, October 8, 2010 - 20:14
on Blog post
36 hours+ sourdough baguette - everything I know in one bread
AP V BF
Aideuis
Friday, October 8, 2010 - 19:38
on Forum topic
Sourdough Help
It tasted great.
frogdog
Friday, October 8, 2010 - 19:34
on Blog post
36 hours+ sourdough baguette - everything I know in one bread
Don't forget supply and
drdobg
Friday, October 8, 2010 - 19:18
on Forum topic
Why are wheat berries so expensive?
Source for wheatberries
drdobg
Friday, October 8, 2010 - 19:17
on Forum topic
Why are wheat berries so expensive?
Teflon qualities
LindyD
Friday, October 8, 2010 - 19:07
on Forum topic
Rice Flour for dusting
Three 8.5 x 4.5 is about two 9 x 5s

GSnyde
Friday, October 8, 2010 - 18:53
on Basic page
Cinnamon Raisin Oatmeal Bread
Big in a bigger town or small
grind
Friday, October 8, 2010 - 18:50
on Forum topic
Opening a Pizzeria
Convection
wmtimm627
Friday, October 8, 2010 - 18:40
on Blog post
My Best Pizza Crust So Far!
It's a great time-management challenge

GSnyde
Friday, October 8, 2010 - 18:27
on Forum topic
Multiple Bakes on a single day
Find the distributor in your area
LindyD
Friday, October 8, 2010 - 18:05
on Forum topic
GFS now carries Pillsbury Bakery Flour
Oh, yummy
highmtnpam
Friday, October 8, 2010 - 17:50
on Blog post
My Best Pizza Crust So Far!
I Sit Corrected
SteveB
Friday, October 8, 2010 - 17:24
on Forum topic
Lionel Vatinet on Dough Mixing
well worth reading

Franko
Friday, October 8, 2010 - 17:18
on Forum topic
Lionel Vatinet on Dough Mixing
BTW
txfarmer
Friday, October 8, 2010 - 15:57
on Blog post
36 hours+ sourdough baguette - everything I know in one bread
I flour lightly
txfarmer
Friday, October 8, 2010 - 15:54
on Blog post
36 hours+ sourdough baguette - everything I know in one bread
HI Mini
Glad you enjoyed, i

yozzause
Friday, October 8, 2010 - 15:36
on Blog post
can we make dough and bake grand dad
my shaping two cents

Pablo
Friday, October 8, 2010 - 15:36
on Blog post
36 hours+ sourdough baguette - everything I know in one bread
Thanks Eric
The cake pan was

yozzause
Friday, October 8, 2010 - 15:24
on Blog post
single handed baker
Pablo...

I've been

SallyBR
Friday, October 8, 2010 - 15:18
on Blog post
36 hours+ sourdough baguette - everything I know in one bread
So sweet!

Mini Oven
Friday, October 8, 2010 - 15:17
on Blog post
can we make dough and bake grand dad
For corn tortillas, I just
alabubba
Friday, October 8, 2010 - 14:52
on Forum topic
Multiple Bakes on a single day
Forming
frogdog
Friday, October 8, 2010 - 14:43
on Blog post
36 hours+ sourdough baguette - everything I know in one bread
Starter
Sudz
Friday, October 8, 2010 - 14:34
on Forum topic
Just starting out
no KAF AP or Sir Lance at GFS
Home Baker
Friday, October 8, 2010 - 14:05
on Forum topic
GFS now carries Pillsbury Bakery Flour
microwave proofing
patrick.h
Friday, October 8, 2010 - 14:03
on Forum topic
Rise your dough in the microwave
passive proofing chamber

bnom
Friday, October 8, 2010 - 13:19
on Forum topic
Rise your dough in the microwave
Multiple breads in one bake

hanseata
Friday, October 8, 2010 - 13:17
on Forum topic
Multiple Bakes on a single day
As simple as that

gary.turner
Friday, October 8, 2010 - 13:14
on Forum topic
Ref: American Pie
SCORE
cliffgarz
Friday, October 8, 2010 - 13:12
on Forum topic
Opening a Pizzeria
Faster is not always better

hanseata
Friday, October 8, 2010 - 13:02
on Forum topic
Rise your dough in the microwave
Lean and mean

hanseata
Friday, October 8, 2010 - 12:52
on Forum topic
Opening a Pizzeria
So glad it worked out for
rftsr
Friday, October 8, 2010 - 12:36
on Forum topic
Cannot make tasty onion bread- what's the secret?
@golgi70, re: hi-gluten flour

pmccool
Friday, October 8, 2010 - 12:32
on Forum topic
Inexperience with Hi Gluten Flour
The Microwave makes a good proofing chamber but . . .
Janknitz
Friday, October 8, 2010 - 12:26
on Forum topic
Rise your dough in the microwave
That's interesting, Ross. I
rodentraiser
Friday, October 8, 2010 - 12:23
on Forum topic
Be VERY CAREFUL when buying a Hobart N50 or other used mixer or equipment on eBay
Ouch
Anonymous
Friday, October 8, 2010 - 12:16
on Forum topic
Inexperience with Hi Gluten Flour
Atlanta?
cliffgarz
Friday, October 8, 2010 - 12:16
on Forum topic
Opening a Pizzeria
My favorite

SylviaH
Friday, October 8, 2010 - 12:14
on Forum topic
Cannot make tasty onion bread- what's the secret?
Thanks, I'm certainly
rodentraiser
Friday, October 8, 2010 - 12:01
on Forum topic
Now what am I doing wrong?
Not meaning to toss a wrench
StuartG
Friday, October 8, 2010 - 11:58
on Forum topic
Do you allow your sourdough to double during bulk fermentation?
Give it time
txfarmer
Friday, October 8, 2010 - 11:54
on Blog post
36 hours+ sourdough baguette - everything I know in one bread
Can you take a picture of the knobs?

Mini Oven
Friday, October 8, 2010 - 11:48
on Forum topic
Baking in top element electric oven
Upside Down
This Day
Friday, October 8, 2010 - 11:43
on Forum topic
Questions on no-knead bread
TY!
BNLeuck
Friday, October 8, 2010 - 11:43
on Forum topic
Gold 'n White Flour - high extraction?
Great looking Bread!
ehanner
Friday, October 8, 2010 - 10:16
on Blog post
single handed baker
Both look great!
ehanner
Friday, October 8, 2010 - 10:12
on Blog post
Borodinsky - when it's baked in a cake tin
Rye bread
rfedele
Friday, October 8, 2010 - 10:11
on Blog post
rye bread