Recent Forum and Blog Comments

Bellissimi!
louie brown
Sunday, August 29, 2010 - 07:33
on Blog post
Paesano
Swiss

tssaweber
Sunday, August 29, 2010 - 07:24
on Blog post
Shaping a boule: a tutorial in pictures.
Some easy tricks to working with whole wheat flour
clazar123
Sunday, August 29, 2010 - 07:20
on Forum topic
Finely ground whole wheat
Oops, I believe you've missed it

thegrindre
Sunday, August 29, 2010 - 07:12
on Forum topic
Bread storage 101
Yes...

longhorn
Sunday, August 29, 2010 - 07:00
on Forum topic
Banh Mi
I believe they are talking about overproofing and flavor develop
clazar123
Sunday, August 29, 2010 - 06:57
on Forum topic
Cookbook from 1895
Congrats Mark!
Good to see

tssaweber
Sunday, August 29, 2010 - 06:49
on Blog post
Two Years and Running
Thank you too, pipo1000! I
teketeke
Sunday, August 29, 2010 - 06:44
on Forum topic
This is how I finally have open crumbs and ears using high heat (500F)
As you always had us a

Mebake
Sunday, August 29, 2010 - 05:27
on Blog post
Paesano
It was certainly not my
alabubba
Sunday, August 29, 2010 - 04:40
on Forum topic
Why won't this stuff rise?
A quote from the book that I
Chrissi
Sunday, August 29, 2010 - 04:40
on Forum topic
Cookbook from 1895
Sorry but to me, this post
Chrissi
Sunday, August 29, 2010 - 04:23
on Forum topic
Why won't this stuff rise?
My favorite was the section
alabubba
Sunday, August 29, 2010 - 03:50
on Forum topic
Cookbook from 1895
or did you mean to say you
alabubba
Sunday, August 29, 2010 - 03:06
on Forum topic
Why won't this stuff rise?
What a story! What a loaf of

arlo
Sunday, August 29, 2010 - 03:01
on Blog post
Paesano
I wish you luck for all the

arlo
Sunday, August 29, 2010 - 02:53
on Blog post
Two Years and Running
Thank you very much for all
pipo1000
Sunday, August 29, 2010 - 02:28
on Forum topic
This is how I finally have open crumbs and ears using high heat (500F)
Sourdoughs tend to rise much slower

Mini Oven
Sunday, August 29, 2010 - 01:35
on Forum topic
Why won't this stuff rise?
Use oil, not flour for kneading
Yogibaker
Sunday, August 29, 2010 - 01:15
on Forum topic
First loaf was a brick... help?
Thank you
whw
Sunday, August 29, 2010 - 00:51
on Forum topic
Hello! New to baking. Some pictures posted.
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