Recent Forum and Blog Comments

This is all new and confusing
frogdog
Wednesday, October 6, 2010 - 16:27
on Forum topic
Starter at room temperature
Depends on what you want to
Lucifer
Wednesday, October 6, 2010 - 16:18
on Forum topic
Starter at room temperature
Mini Oven Thanks so much it's
Tadpole
Wednesday, October 6, 2010 - 15:03
on Forum topic
What Kind of Dough
Hamburger

hanseata
Wednesday, October 6, 2010 - 14:09
on Forum topic
Brewers skimmings
Nice looking bake, as usual Khalid!

wally
Wednesday, October 6, 2010 - 13:57
on Blog post
Hamelman's WW levain #3
Beautiful boules

wally
Wednesday, October 6, 2010 - 13:52
on Blog post
10/5/10 - Pain Au Levain with Alaea Sea Salt (Hawaiian Red Salt)
misadventures not all bad
wayne on FLUKE
Wednesday, October 6, 2010 - 13:40
on Forum topic
Just starting out
Thanks, it's great what you

tssaweber
Wednesday, October 6, 2010 - 12:55
on Blog post
Baker's Percentage
Thanks Mini
These are my

tssaweber
Wednesday, October 6, 2010 - 12:52
on Blog post
Baker's Percentage
convection heat

SylviaH
Wednesday, October 6, 2010 - 12:47
on Blog post
My Best Pizza Crust So Far!
You are kind to think so

gary.turner
Wednesday, October 6, 2010 - 12:42
on Forum topic
Brewers skimmings
Question on oven temperature.
rhomp2002
Wednesday, October 6, 2010 - 12:00
on Blog post
My Best Pizza Crust So Far!
Now that you mention it...

wassisname
Wednesday, October 6, 2010 - 11:30
on Forum topic
Lovely taste but where's that smell??
Haha thanks
denimdemon
Wednesday, October 6, 2010 - 11:21
on Forum topic
Super dense bread. What is going wrong?
Thanks!
espinocm
Wednesday, October 6, 2010 - 11:18
on Blog post
Herb and Cheese Pull Apart Bread
This blog just came in...

Mini Oven
Wednesday, October 6, 2010 - 11:17
on Forum topic
What Kind of Dough
Thank You!
espinocm
Wednesday, October 6, 2010 - 11:14
on Blog post
Herb and Cheese Pull Apart Bread
Oops, this was an error.
espinocm
Wednesday, October 6, 2010 - 11:13
on Blog post
Herb and Cheese Pull Apart Bread
Hi Mary! It's Pate Fermente!

Mini Oven
Wednesday, October 6, 2010 - 11:09
on Forum topic
What Kind of Dough
Thanks everyone
denimdemon
Wednesday, October 6, 2010 - 10:57
on Forum topic
Super dense bread. What is going wrong?
First time

hanseata
Wednesday, October 6, 2010 - 10:54
on Forum topic
Super dense bread. What is going wrong?
Lecker!

hanseata
Wednesday, October 6, 2010 - 10:44
on Forum topic
yummy picture
Tradition

hanseata
Wednesday, October 6, 2010 - 10:44
on Forum topic
Cake Yeast
not doubling
G-man
Wednesday, October 6, 2010 - 10:23
on Forum topic
Do you allow your sourdough to double during bulk fermentation?
Vow!

hanseata
Wednesday, October 6, 2010 - 10:20
on Forum topic
Brewers skimmings
Liquid levain @ Cathy B.

dmsnyder
Wednesday, October 6, 2010 - 10:18
on Blog post
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread"
Looks very tasty!

hanseata
Wednesday, October 6, 2010 - 10:15
on Blog post
Yeasted Continental Coffee Cake
Starter origin

dmsnyder
Wednesday, October 6, 2010 - 10:13
on Blog post
San Joaquin Sourdough for Special Company
"Doubling" is for yeasted breads

Mini Oven
Wednesday, October 6, 2010 - 10:10
on Forum topic
Do you allow your sourdough to double during bulk fermentation?
Modesty @ AnnieT

dmsnyder
Wednesday, October 6, 2010 - 10:10
on Blog post
San Joaquin Sourdough for Special Company
Good idea

hanseata
Wednesday, October 6, 2010 - 10:09
on Forum topic
Citric acid as a preservative
high-protein bread flours

noonesperfect
Wednesday, October 6, 2010 - 10:07
on Blog post
Why does it suck to work?
Wow David
AnnieT
Wednesday, October 6, 2010 - 09:55
on Blog post
San Joaquin Sourdough for Special Company
Flour on crust
ronhol
Wednesday, October 6, 2010 - 09:39
on Blog post
Tartine Basic Country Loaf - just pour all that water in and stand back!
thank you
appendix
Wednesday, October 6, 2010 - 08:53
on Forum topic
no knead bread containers
I think you are right,
Ford
Wednesday, October 6, 2010 - 08:46
on Forum topic
Do you allow your sourdough to double during bulk fermentation?
Thanks again...

breadbakingbassplayer
Wednesday, October 6, 2010 - 08:44
on Blog post
10/5/10 - Pain Au Levain with Alaea Sea Salt (Hawaiian Red Salt)
New businesses are hard
DerekL
Wednesday, October 6, 2010 - 08:37
on Forum topic
Opening a Pizzeria
Yeah
txfarmer
Wednesday, October 6, 2010 - 08:36
on Blog post
Tartine Basic Country Loaf - just pour all that water in and stand back!
Good for you, Tim! and

Mebake
Wednesday, October 6, 2010 - 08:35
on Blog post
10/5/10 - Pain Au Levain with Alaea Sea Salt (Hawaiian Red Salt)
levain question
breitbaker
Wednesday, October 6, 2010 - 08:24
on Blog post
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread"
Hmmm, ok.
BNLeuck
Wednesday, October 6, 2010 - 08:10
on Forum topic
Gold 'n White Flour - high extraction?
Origin of Starter @ Francine

GSnyde
Wednesday, October 6, 2010 - 08:02
on Blog post
San Joaquin Sourdough for Special Company
Best way to mix in salt?
hitz333
Wednesday, October 6, 2010 - 07:59
on Basic page
Lesson Five, Number 8: Autolyse
But...

BellesAZ
Wednesday, October 6, 2010 - 07:32
on Forum topic
Peter Reinharts artisan breads
Nope...

BellesAZ
Wednesday, October 6, 2010 - 07:31
on Forum topic
Peter Reinharts artisan breads
Thanks so much
louie brown
Wednesday, October 6, 2010 - 07:29
on Blog post
Tartine Basic Country Loaf - just pour all that water in and stand back!
Please see above about
txfarmer
Wednesday, October 6, 2010 - 07:17
on Blog post
Tartine Basic Country Loaf - just pour all that water in and stand back!
Picture is better than words
txfarmer
Wednesday, October 6, 2010 - 07:16
on Blog post
Tartine Basic Country Loaf - just pour all that water in and stand back!
The book
txfarmer
Wednesday, October 6, 2010 - 07:14
on Blog post
Tartine Basic Country Loaf - just pour all that water in and stand back!