Recent Forum and Blog Comments

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!
I just put on another 10 lbs looking at this!

Francine
Wednesday, October 6, 2010 - 07:04
on Blog post
San Joaquin Sourdough for Special Company
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