Recent Forum and Blog Comments

Late to the bread party
hansjoakim
Wednesday, October 20, 2010 - 01:21
on Blog post
My favourite pain au levain
Thanks, rolls!

SylviaH
Wednesday, October 20, 2010 - 01:02
on Blog post
Oven Steaming - My New Favorite Way
Plenty of steam

SylviaH
Wednesday, October 20, 2010 - 01:00
on Blog post
Oven Steaming - My New Favorite Way
Extra crispy

SylviaH
Wednesday, October 20, 2010 - 00:57
on Blog post
Oven Steaming - My New Favorite Way
Pre-heating the towels

SylviaH
Wednesday, October 20, 2010 - 00:54
on Blog post
Oven Steaming - My New Favorite Way
I'm a little confused -

Kitchen Barbarian
Tuesday, October 19, 2010 - 23:46
on Forum topic
Side by side comparison of two different steaming techniques -- photos!
I'm using the Super Parchment

Kitchen Barbarian
Tuesday, October 19, 2010 - 23:17
on Forum topic
Baguette woes
try these
breadmantalking
Tuesday, October 19, 2010 - 22:26
on Forum topic
Well, I'm back to revisiting going gluten free, but are there cookbooks?
Clarification re rye starter
rossnroller
Tuesday, October 19, 2010 - 22:24
on Blog post
3 variations on 36 hour soudough baguette - when it's good to play with your food
Lovely looking wheat loaves!

Mini Oven
Tuesday, October 19, 2010 - 21:06
on Blog post
My favourite pain au levain
Adding rye to the starter or using a rye starter, Ross,

Mini Oven
Tuesday, October 19, 2010 - 20:57
on Blog post
3 variations on 36 hour soudough baguette - when it's good to play with your food
Hello, Shutzie27
I can
teketeke
Tuesday, October 19, 2010 - 20:40
on Blog post
Who Knew a Starter was Different from a Sponge (Day 2)
Hiya Harlee!
rossnroller
Tuesday, October 19, 2010 - 20:37
on Forum topic
Sourdough pizzas using a rolling machine
Thanks for that, Sylvia
rossnroller
Tuesday, October 19, 2010 - 20:35
on Blog post
Oven Steaming - My New Favorite Way
Thanks!

breadbakingbassplayer
Tuesday, October 19, 2010 - 20:35
on Blog post
10/18/10 - Il Pane di Matera Shaping Experiment
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