Recent Forum and Blog Comments

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?
Here is what an "Active
alabubba
Saturday, August 28, 2010 - 13:19
on Forum topic
Why won't this stuff rise?
Actually...
BNLeuck
Saturday, August 28, 2010 - 13:08
on Blog post
8/26/10 - Almond Milk Bread with Dried Cherries
OK, I have tried Mini's way
rodentraiser
Saturday, August 28, 2010 - 13:04
on Forum topic
Why won't this stuff rise?
Thanks
Patf
Saturday, August 28, 2010 - 13:02
on Forum topic
honey cake disaster
Mine is at 84% hydration

Mini Oven
Saturday, August 28, 2010 - 12:44
on Blog post
8/26/10 - 90/10 Roggendinkelbrot - 3-Stage Detmolder Process
MendingShed
waltgray
Saturday, August 28, 2010 - 12:43
on Forum topic
Need parts for my KA mixer...anyone know a good site for parts?
To whw who uses fresh yeast

jyslouey
Saturday, August 28, 2010 - 12:33
on Forum topic
Hello! New to baking. Some pictures posted.
Thank you, guys!
I have
rodentraiser
Saturday, August 28, 2010 - 12:31
on Forum topic
Why won't this stuff rise?
very nice!
restever99
Saturday, August 28, 2010 - 12:11
on Forum topic
Sourdough Loaves from the tropics!
How many folds in total?
pipo1000
Saturday, August 28, 2010 - 11:57
on Forum topic
This is how I finally have open crumbs and ears using high heat (500F)
dough whisk
sagharbormo
Saturday, August 28, 2010 - 11:48
on Forum topic
Dough Whisks
Dear, Confuzzled

Mini Oven
Saturday, August 28, 2010 - 11:40
on Forum topic
Why won't this stuff rise?
Thanks for the input! From
somethink.different
Saturday, August 28, 2010 - 11:37
on Forum topic
First loaf was a brick... help?
Beautiful!

Mini Oven
Saturday, August 28, 2010 - 11:19
on Forum topic
Sourdough Loaves from the tropics!
I have tried your recipe
pipo1000
Saturday, August 28, 2010 - 11:17
on Forum topic
This is how I finally have open crumbs and ears using high heat (500F)
My gross anatomy professor ...

dmsnyder
Saturday, August 28, 2010 - 10:03
on Blog post
Shaping a boule: a tutorial in pictures.
@ Lindy

dmsnyder
Saturday, August 28, 2010 - 09:59
on Blog post
Shaping a boule: a tutorial in pictures.
Getting dough to stick when dragging

dmsnyder
Saturday, August 28, 2010 - 09:56
on Blog post
Shaping a boule: a tutorial in pictures.
Wonderful Cookbook! For more than bread!
clazar123
Saturday, August 28, 2010 - 09:52
on Forum topic
Cookbook from 1895
Thanks,

BettyR
Saturday, August 28, 2010 - 09:42
on Forum topic
Need parts for my KA mixer...anyone know a good site for parts?
Grazi
RobertS
Saturday, August 28, 2010 - 09:25
on Forum topic
Into the Pot with You: Call for input on crust
Wager is on!
RobertS
Saturday, August 28, 2010 - 09:19
on Forum topic
Into the Pot with You: Call for input on crust
Any rye
ehanner
Saturday, August 28, 2010 - 09:06
on Blog post
Super Hydrated Heaven
Wiggy wagers...
Anonymous
Saturday, August 28, 2010 - 08:44
on Forum topic
Into the Pot with You: Call for input on crust
Thanks Floyd! Most of them

breadbakingbassplayer
Saturday, August 28, 2010 - 08:41
on Blog post
8/26/10 - Almond Milk Bread with Dried Cherries
Oops, I see the response
Anonymous
Saturday, August 28, 2010 - 08:37
on Forum topic
Into the Pot with You: Call for input on crust
How'd she do, Robert? Still
Anonymous
Saturday, August 28, 2010 - 08:33
on Forum topic
Into the Pot with You: Call for input on crust
Weak Starter, Strong Dough = Bread Stones
Anonymous
Saturday, August 28, 2010 - 08:30
on Forum topic
First loaf was a brick... help?
Yum. Those look great.

Floydm
Saturday, August 28, 2010 - 08:23
on Blog post
8/26/10 - Almond Milk Bread with Dried Cherries
What Model? Also, Beware of Repair Shops
Anonymous
Saturday, August 28, 2010 - 08:22
on Forum topic
Need parts for my KA mixer...anyone know a good site for parts?