Recent Forum and Blog Comments

Well, unless you're
dvuong
Thursday, August 19, 2010 - 15:56
on Forum topic
Shattering glass! Careful of your steaming technique!
Thanks, I was thinking about
tmarz
Thursday, August 19, 2010 - 15:46
on Forum topic
Cheesecake
That is what I mean - when
Chrissi
Thursday, August 19, 2010 - 15:45
on Forum topic
Shattering glass! Careful of your steaming technique!
Sourdough Rise time

SylviaH
Thursday, August 19, 2010 - 15:27
on Forum topic
Rising times and pre-ferment percentages/whole grains
I paid $26.70 (or 220% more)
Anonymous
Thursday, August 19, 2010 - 15:26
on Forum topic
ConAgra as King Arthur?
Remove the towel before closing the oven
dvuong
Thursday, August 19, 2010 - 15:26
on Forum topic
Shattering glass! Careful of your steaming technique!
That almost sounds like a
Anonymous
Thursday, August 19, 2010 - 15:17
on Forum topic
100% Rye Sourdough not rising much
two baker's tricks

Elagins
Thursday, August 19, 2010 - 15:12
on Forum topic
Cheesecake
Thanks. I am so depressed...
MmeZeeZee
Thursday, August 19, 2010 - 15:04
on Forum topic
100% Rye Sourdough not rising much
Hi, Karin :)
teketeke
Thursday, August 19, 2010 - 14:51
on Forum topic
This is how I finally have open crumbs and ears using high heat (500F)
There are some American things out there

hanseata
Thursday, August 19, 2010 - 14:46
on Forum topic
Corn bread
Will a towel actually help?
Chrissi
Thursday, August 19, 2010 - 14:31
on Forum topic
Shattering glass! Careful of your steaming technique!
FWIW, and not meant as a
Crumbly Baker
Thursday, August 19, 2010 - 14:29
on Forum topic
100% Rye Sourdough not rising much
I never said I wasn't
Chrissi
Thursday, August 19, 2010 - 14:26
on Forum topic
Finely ground whole wheat
Great!
teketeke
Thursday, August 19, 2010 - 13:59
on Blog post
Bruschetta
Pan Rolls. Easy, delicious,
Anonymous
Thursday, August 19, 2010 - 13:54
on Forum topic
A question of quantity...and sanity
I've been there...
dvuong
Thursday, August 19, 2010 - 13:53
on Forum topic
Shattering glass! Careful of your steaming technique!
Thank you, Andrea:)
teketeke
Thursday, August 19, 2010 - 13:46
on Forum topic
This is how I finally have open crumbs and ears using high heat (500F)
Thank you for your comment, Mantana:)
teketeke
Thursday, August 19, 2010 - 13:42
on Forum topic
This is how I finally have open crumbs and ears using high heat (500F)
This is great stuff David!

wally
Thursday, August 19, 2010 - 13:40
on Blog post
SFBI Artisan I workshop: Day 3
Cornread
serifm
Thursday, August 19, 2010 - 13:32
on Forum topic
Corn bread
Flour may not be the issue.

mrfrost
Thursday, August 19, 2010 - 13:31
on Forum topic
Finely ground whole wheat
Got it too. Cheesecake.

mrfrost
Thursday, August 19, 2010 - 13:26
on Forum topic
Last recipe for the JB Testers... anyone got it?
contact the mill

Franko
Thursday, August 19, 2010 - 13:21
on Forum topic
Storing Flours for Large Bakery
Thanks!

I just got mine by

SallyBR
Thursday, August 19, 2010 - 13:15
on Forum topic
Last recipe for the JB Testers... anyone got it?
Ovens

hanseata
Thursday, August 19, 2010 - 13:15
on Forum topic
Sexy Baguette
Hmmmm
Noor13
Thursday, August 19, 2010 - 13:13
on Blog post
Pepper Boule with Balsamic Jelly
Hi there
Noor13
Thursday, August 19, 2010 - 13:11
on Forum topic
80% Sourdough Rye from Jeffrey Hamelman's "Bread"
Thanks!
The flour is very
MmeZeeZee
Thursday, August 19, 2010 - 13:10
on Forum topic
100% Rye Sourdough not rising much
I say only one thing to this acerbic scientific discussion:

hanseata
Thursday, August 19, 2010 - 13:04
on Forum topic
Strange Challah recipe - would it work (better than normal)?
I'm just trying a 40%
grind
Thursday, August 19, 2010 - 13:03
on Forum topic
difference between durum and semolina flour?
Same

mrfrost
Thursday, August 19, 2010 - 12:57
on Forum topic
Last recipe for the JB Testers... anyone got it?
Thanks, larry! its sourness

Mebake
Thursday, August 19, 2010 - 12:55
on Blog post
40% Rye With-out caraway
I know this is old but...
BreadBiff
Thursday, August 19, 2010 - 12:43
on Forum topic
Whole wheat sourdough bagels
Salt or fine flour?
Anonymous
Thursday, August 19, 2010 - 12:40
on Forum topic
100% Rye Sourdough not rising much
My sourdough culture seems
Chrissi
Thursday, August 19, 2010 - 12:31
on Forum topic
Finely ground whole wheat
As I mentioned earlier up in
Chrissi
Thursday, August 19, 2010 - 12:27
on Forum topic
Finely ground whole wheat
Outside a little town...

BettyR
Thursday, August 19, 2010 - 12:26
on Forum topic
Corn bread
Nice looking loaves...

wally
Thursday, August 19, 2010 - 12:18
on Blog post
40% Rye With-out caraway
Now that I own 20 lbs of durum flour....

Frequent Flyer
Thursday, August 19, 2010 - 12:16
on Forum topic
difference between durum and semolina flour?
In Amy's Breads she said to
berryblondeboys
Thursday, August 19, 2010 - 12:08
on Forum topic
difference between durum and semolina flour?
Costco sells ConAgra bread flour

Crider
Thursday, August 19, 2010 - 12:05
on Forum topic
ConAgra as King Arthur?
Thanks, arlo!

Mebake
Thursday, August 19, 2010 - 11:59
on Blog post
40% Rye With-out caraway
KAF = consistency
LindyD
Thursday, August 19, 2010 - 11:52
on Forum topic
ConAgra as King Arthur?
Scoring

hanseata
Thursday, August 19, 2010 - 11:49
on Forum topic
This is how I finally have open crumbs and ears using high heat (500F)
Great looking looks Khalid, I

arlo
Thursday, August 19, 2010 - 11:36
on Blog post
40% Rye With-out caraway
Thanks Sylvia! I love caraway

Mebake
Thursday, August 19, 2010 - 11:32
on Blog post
40% Rye With-out caraway
Weizenbroetchen

hanseata
Thursday, August 19, 2010 - 11:29
on Forum topic
Tiroler Kuerbiskernbrot - Tyrolean Pumpkin Seed Mini Breads
This thread
Judon
Thursday, August 19, 2010 - 11:14
on Forum topic
An all round baking calculator
question about Grandmother's Corbnread
chetc
Thursday, August 19, 2010 - 11:12
on Forum topic
Corn bread