Recent Forum and Blog Comments

Thanks!

breadbakingbassplayer
Wednesday, October 6, 2010 - 06:56
on Blog post
10/5/10 - Pain Au Levain with Alaea Sea Salt (Hawaiian Red Salt)
Yeast Chronicles
dantortorici
Wednesday, October 6, 2010 - 06:53
on Forum topic
Cake Yeast
What a great sense of
Syd
Wednesday, October 6, 2010 - 06:49
on Forum topic
Bruschettary goodness
lowert protein
flourgirl51
Wednesday, October 6, 2010 - 06:39
on Forum topic
Gold 'n White Flour - high extraction?
So, how did you make out Cristy?
ronhol
Wednesday, October 6, 2010 - 06:21
on Forum topic
Hobby to Business
I agree

hanseata
Wednesday, October 6, 2010 - 06:09
on Forum topic
Shipping bread for Christmas Gifts - is it possible to get there fresh and edible?
Shaped dough retarded overnight
louie brown
Wednesday, October 6, 2010 - 05:21
on Blog post
Tartine Basic Country Loaf - just pour all that water in and stand back!
Remove
mivigliotti
Wednesday, October 6, 2010 - 05:08
on Forum topic
Peter Reinharts artisan breads
salad oil for texture, olive oil for flavor
Anonymous
Wednesday, October 6, 2010 - 04:38
on Forum topic
The oil makes a difference in ciabatta
My threats

hanseata
Wednesday, October 6, 2010 - 04:18
on Blog post
San Joaquin Sourdough for Special Company
Porkbutter is quite right.

gary.turner
Wednesday, October 6, 2010 - 02:47
on Forum topic
Brewers skimmings
Unfortunately
Vogel
Wednesday, October 6, 2010 - 02:09
on Blog post
Rather messy attempt at doing a freestyle bread with seeds
I like it because I can touch it

Mini Oven
Wednesday, October 6, 2010 - 01:58
on Forum topic
Cake Yeast
thanks

nicodvb
Wednesday, October 6, 2010 - 00:47
on Forum topic
Citric acid as a preservative
If the skimmings came from
Porkbutter
Wednesday, October 6, 2010 - 00:08
on Forum topic
Brewers skimmings
Hey Tim! Nice work.
I love

Mebake
Tuesday, October 5, 2010 - 23:34
on Blog post
10/5/10 - Pain Au Levain with Alaea Sea Salt (Hawaiian Red Salt)
sour sourdough starter

tuziksmith
Tuesday, October 5, 2010 - 22:33
on Forum topic
Unable to revive my "levain". It smells like a SOUR sourdough starter. Anyone have a non-sour starter to trade?
One thing to try
Brot Backer
Tuesday, October 5, 2010 - 22:10
on Forum topic
Lovely taste but where's that smell??
You can tell by the look in his eye

GSnyde
Tuesday, October 5, 2010 - 21:45
on Blog post
San Joaquin Sourdough for Special Company
Two problems with this anecdote
fancypantalons
Tuesday, October 5, 2010 - 21:43
on Forum topic
Cake Yeast
Isn't "practice, practice, practice" the punchline

GSnyde
Tuesday, October 5, 2010 - 21:41
on Blog post
San Joaquin Sourdough for Special Company
Ah, Karin.

dmsnyder
Tuesday, October 5, 2010 - 21:32
on Blog post
San Joaquin Sourdough for Special Company
Cream under jam.
PaddyL
Tuesday, October 5, 2010 - 21:01
on Forum topic
yummy picture
Thanks, Glenn, for your kind(?) words!

dmsnyder
Tuesday, October 5, 2010 - 20:49
on Blog post
San Joaquin Sourdough for Special Company
Kudos

flournwater
Tuesday, October 5, 2010 - 20:47
on Forum topic
yummy picture
salad oil for texture, olive oil for flavor
Chuck
Tuesday, October 5, 2010 - 20:34
on Forum topic
The oil makes a difference in ciabatta
Elongating the baking window...
dantortorici
Tuesday, October 5, 2010 - 20:32
on Forum topic
Baking bread in a WFO with a fire still going
citric acid, vinegar - approximate equivalent portions
hilo_kawika
Tuesday, October 5, 2010 - 19:40
on Forum topic
Citric acid as a preservative
My starter is pretty much
KristinKLB
Tuesday, October 5, 2010 - 19:37
on Forum topic
Unable to revive my "levain". It smells like a SOUR sourdough starter. Anyone have a non-sour starter to trade?
Aloha Nicodvb, Without the
hilo_kawika
Tuesday, October 5, 2010 - 19:34
on Forum topic
Citric acid as a preservative
Thank you for telling us
teketeke
Tuesday, October 5, 2010 - 19:28
on Blog post
Rather messy attempt at doing a freestyle bread with seeds
I have found that leaving
cholla
Tuesday, October 5, 2010 - 19:27
on Forum topic
Baking bread in a WFO with a fire still going
Lindy,
ronhol
Tuesday, October 5, 2010 - 19:25
on Blog post
Tartine Basic Country Loaf - just pour all that water in and stand back!
Caution! no burning wood/ flames in a closed oven

SylviaH
Tuesday, October 5, 2010 - 19:16
on Forum topic
Baking bread in a WFO with a fire still going
Very nice
LindyD
Tuesday, October 5, 2010 - 19:11
on Blog post
Tartine Basic Country Loaf - just pour all that water in and stand back!
Sicilian Semolina Scroll loaves

SylviaH
Tuesday, October 5, 2010 - 19:06
on Forum topic
Pane Siciliano - BBA interpretation
Thanks for the link
marlnock
Tuesday, October 5, 2010 - 18:58
on Forum topic
Just started baking and loving it!
Thank you qahtan

jyslouey
Tuesday, October 5, 2010 - 18:58
on Forum topic
cheese fabulous cheese
Pane Siciliano and Pain a l'Ancienne

hanseata
Tuesday, October 5, 2010 - 18:20
on Forum topic
Pane Siciliano - BBA interpretation
Some suggestions
Larry Clark
Tuesday, October 5, 2010 - 18:13
on Forum topic
Super dense bread. What is going wrong?
anecdotal, not scientific...
dantortorici
Tuesday, October 5, 2010 - 17:25
on Forum topic
Cake Yeast
coals to the rescue...
dantortorici
Tuesday, October 5, 2010 - 17:20
on Forum topic
Baking bread in a WFO with a fire still going
another word for "super dense" is "brick"
Chuck
Tuesday, October 5, 2010 - 16:37
on Forum topic
Super dense bread. What is going wrong?
Two guesses
LindyD
Tuesday, October 5, 2010 - 16:17
on Forum topic
Super dense bread. What is going wrong?
how much longer does it last?

nicodvb
Tuesday, October 5, 2010 - 15:47
on Forum topic
Citric acid as a preservative
Beautiful braids in this post
breadsong
Tuesday, October 5, 2010 - 15:33
on Forum topic
Challah braids losing definition during rise & bake
Awwww...

BellesAZ
Tuesday, October 5, 2010 - 15:17
on Forum topic
Pane Siciliano - BBA interpretation
Haha!

hanseata
Tuesday, October 5, 2010 - 15:17
on Blog post
San Joaquin Sourdough for Special Company
Not really
proth5
Tuesday, October 5, 2010 - 14:54
on Forum topic
Cake Yeast
Just in time for afternoon tea!
plevee
Tuesday, October 5, 2010 - 14:42
on Forum topic
yummy picture