Recent Forum and Blog Comments

What a cool tool!

pmccool
Saturday, August 28, 2010 - 23:13
on Forum topic
mmm...Muffins!
Thank you for your herlful reply, Mini!!
teketeke
Saturday, August 28, 2010 - 23:11
on Forum topic
This is how I finally have open crumbs and ears using high heat (500F)
Thank you ! Franchiello!!
teketeke
Saturday, August 28, 2010 - 23:08
on Forum topic
This is how I finally have open crumbs and ears using high heat (500F)
Yes, I meant 5%. Thank-you.
manicbovine
Saturday, August 28, 2010 - 23:08
on Blog post
My regular bread (Rye/Wheat/Spelt)
Congratulations, Mark!

dmsnyder
Saturday, August 28, 2010 - 22:14
on Blog post
Two Years and Running
Sounds to me like you should
grind
Saturday, August 28, 2010 - 22:13
on Forum topic
Why won't this stuff rise?
OK,I am putting a tablespoon
rodentraiser
Saturday, August 28, 2010 - 21:52
on Forum topic
Why won't this stuff rise?
So, what was the fate of that boule, David?

dmsnyder
Saturday, August 28, 2010 - 21:33
on Blog post
Shaping a boule: a tutorial in pictures.
Ah!
proth5
Saturday, August 28, 2010 - 20:47
on Blog post
Shaping a boule: a tutorial in pictures.
I'm putting equal parts of
grind
Saturday, August 28, 2010 - 20:46
on Forum topic
Why won't this stuff rise?
Congratulations, Mark
proth5
Saturday, August 28, 2010 - 20:35
on Blog post
Two Years and Running
Long-term starter maintenance
leucadian
Saturday, August 28, 2010 - 20:32
on Forum topic
Hello! New to baking. Some pictures posted.
Extra virgin olive oil ...
grind
Saturday, August 28, 2010 - 19:57
on Forum topic
Bread Accompaniments
My starter will double in
alabubba
Saturday, August 28, 2010 - 19:31
on Forum topic
Why won't this stuff rise?
bread storage

cgmeyer2
Saturday, August 28, 2010 - 19:14
on Forum topic
Bread storage 101
Pesto and Baguettes
Pesto and
alabubba
Saturday, August 28, 2010 - 19:11
on Forum topic
Bread Accompaniments
Tomato preserves
mimifix
Saturday, August 28, 2010 - 19:04
on Forum topic
Bread Accompaniments
Hello, Patricia
teketeke
Saturday, August 28, 2010 - 18:53
on Forum topic
My favorite's Gateau au chocolat
Thanks for the link! I had
jackie9999
Saturday, August 28, 2010 - 18:48
on Blog post
Shaping a boule: a tutorial in pictures.
To Mini O - a more than satisfactory rye bread

jyslouey
Saturday, August 28, 2010 - 18:22
on Blog post
French Fold Technique - Thoughts
Thank you! I have DiMuzio's
venkitac
Saturday, August 28, 2010 - 17:59
on Forum topic
Yeast vs. time question for the "baking is a precise science" folks
Thank you, jackie9999!

dmsnyder
Saturday, August 28, 2010 - 17:58
on Blog post
Shaping a boule: a tutorial in pictures.
HK is a very cosmoplitan city

jyslouey
Saturday, August 28, 2010 - 17:42
on Forum topic
Dough Whisks
The starter adds flavor. It
restever99
Saturday, August 28, 2010 - 17:29
on Forum topic
Why won't this stuff rise?
Temperature Settings are relative.........
MichaelH
Saturday, August 28, 2010 - 17:25
on Forum topic
Hamelman bakes very high
Thanks
podrunner
Saturday, August 28, 2010 - 17:17
on Forum topic
Sourdough Loaves from the tropics!
But if I have to use yeast,
rodentraiser
Saturday, August 28, 2010 - 17:14
on Forum topic
Why won't this stuff rise?
nice baguettes,

SylviaH
Saturday, August 28, 2010 - 17:10
on Blog post
Poolish Baguettes. A Breakthrough?
Thanks very much for this...I
jackie9999
Saturday, August 28, 2010 - 17:03
on Blog post
Shaping a boule: a tutorial in pictures.
Normal steam per Hamelman

dmsnyder
Saturday, August 28, 2010 - 16:46
on Forum topic
Hamelman bakes very high
You're on the right track
leucadian
Saturday, August 28, 2010 - 16:39
on Forum topic
Yeast vs. time question for the "baking is a precise science" folks
I've used both flours, and
SourFlour
Saturday, August 28, 2010 - 16:18
on Forum topic
Guisto's "Ultimate Performer" versus "Baker's Choice"?
I think you should try
SourFlour
Saturday, August 28, 2010 - 16:12
on Forum topic
Hamelman bakes very high
Yes, for pizza dough.
Anonymous
Saturday, August 28, 2010 - 15:47
on Forum topic
How long will a dough ball last?
Croutons
Anonymous
Saturday, August 28, 2010 - 15:37
on Forum topic
Into the Pot with You: Call for input on crust
Thank you Eric!

I think I
Kingudaroad
Saturday, August 28, 2010 - 15:35
on Blog post
Poolish Baguettes. A Breakthrough?
Wiggy's Darwinian Method of Starter Revival
Anonymous
Saturday, August 28, 2010 - 15:17
on Forum topic
First loaf was a brick... help?
So Judy what types of bread

yozzause
Saturday, August 28, 2010 - 15:12
on Forum topic
Dough Whisks
Very Nice Keith!
ehanner
Saturday, August 28, 2010 - 15:07
on Blog post
Poolish Baguettes. A Breakthrough?
Temperature Rise
ehanner
Saturday, August 28, 2010 - 14:51
on Blog post
Super Hydrated Heaven
Thanks, Larry!

dmsnyder
Saturday, August 28, 2010 - 14:45
on Blog post
Shaping a boule: a tutorial in pictures.
Beautiful looking boule Eric!

wally
Saturday, August 28, 2010 - 14:28
on Blog post
Super Hydrated Heaven
The best instant read there is
wmtimm627
Saturday, August 28, 2010 - 14:23
on Blog post
Therma Pen
The best instant read there is
wmtimm627
Saturday, August 28, 2010 - 14:22
on Blog post
Therma Pen
A bit of genius!

wally
Saturday, August 28, 2010 - 14:21
on Blog post
Shaping a boule: a tutorial in pictures.
Chocolate Cake
turosdolci
Saturday, August 28, 2010 - 14:08
on Forum topic
My favorite's Gateau au chocolat
That video is helpful -
rodentraiser
Saturday, August 28, 2010 - 14:01
on Forum topic
Why won't this stuff rise?
I think it ended up being
rodentraiser
Saturday, August 28, 2010 - 13:49
on Forum topic
Why won't this stuff rise?
I would like to try this with
rodentraiser
Saturday, August 28, 2010 - 13:33
on Basic page
Blueberry Cream Cheese Braid
I do hope it was more than a couple of teaspoons

Mini Oven
Saturday, August 28, 2010 - 13:30
on Forum topic
Why won't this stuff rise?