Recent Forum and Blog Comments

This is a very nicely

arlo
Friday, August 27, 2010 - 01:48
on Blog post
8/26/10 - 90/10 Roggendinkelbrot - 3-Stage Detmolder Process
Spätzle
turosdolci
Friday, August 27, 2010 - 01:27
on Blog post
Spätzli And Game, A Swiss Specialty
Thanks for the very detailed description

nicodvb
Friday, August 27, 2010 - 00:50
on Blog post
8/26/10 - 90/10 Roggendinkelbrot - 3-Stage Detmolder Process
WOW says it all...
MmeZeeZee
Friday, August 27, 2010 - 00:47
on Blog post
Bell shaped James J. MacGuire's Pain de Tradition!
Rye Bread, a cloth bag, and Ziploc Freezer Bags
MmeZeeZee
Friday, August 27, 2010 - 00:46
on Forum topic
Bread storage 101
thank you for replying. yes,
rolls
Friday, August 27, 2010 - 00:35
on Basic page
Italian Bread
RLB and percentages

gary.turner
Friday, August 27, 2010 - 00:12
on Forum topic
"dough percentage" pros and cons?
Thanks, but

Mebake
Thursday, August 26, 2010 - 23:10
on Blog post
Wholewheat Multigrain Bread (Take 4)
According to the recipe, the

mrfrost
Thursday, August 26, 2010 - 23:07
on Basic page
Italian Bread
I use a wet board also.

Mini Oven
Thursday, August 26, 2010 - 23:07
on Blog post
Spätzli And Game, A Swiss Specialty
question re floyd's italian bread
rolls
Thursday, August 26, 2010 - 22:28
on Basic page
Italian Bread
Agreed

wassisname
Thursday, August 26, 2010 - 19:58
on Forum topic
Baking Bread above 3000 Feet above Sea Level
How do you wrap it @Ryeme
LindyD
Thursday, August 26, 2010 - 19:55
on Forum topic
Bread storage 101
I slice and freeze my bread
ryeme
Thursday, August 26, 2010 - 19:45
on Forum topic
Bread storage 101
Thank you, Akiko

SylviaH
Thursday, August 26, 2010 - 19:06
on Blog post
Bell shaped James J. MacGuire's Pain de Tradition!
I occassionally use the dutch

Frequent Flyer
Thursday, August 26, 2010 - 18:36
on Forum topic
baking bread in a dutch oven vs other methods
I love them

AnnaInNC
Thursday, August 26, 2010 - 17:41
on Blog post
Spätzli And Game, A Swiss Specialty
Smaller loaves
LindyD
Thursday, August 26, 2010 - 17:41
on Forum topic
Bread storage 101
Danish Whisk
belfiore
Thursday, August 26, 2010 - 17:16
on Forum topic
Minimum Development @Dmsnyder
Hi, Saintdennis
teketeke
Thursday, August 26, 2010 - 17:12
on Forum topic
My favorite's Gateau au chocolat
Altitude
MichaelH
Thursday, August 26, 2010 - 16:58
on Forum topic
Baking Bread above 3000 Feet above Sea Level
TOAST
plevee
Thursday, August 26, 2010 - 16:44
on Forum topic
Bread storage 101
beautiful Tayglech (Honey Balls)

cgmeyer2
Thursday, August 26, 2010 - 16:01
on Forum topic
NYBakers/Norm's Book - Recipe Tests CONTINUATION #2
5 days is a super long time for

AnnaInNC
Thursday, August 26, 2010 - 15:56
on Forum topic
Bread storage 101
Hi Dvuong
Of course you can

yozzause
Thursday, August 26, 2010 - 15:53
on Forum topic
Why build preferments?
Thank you
dvuong
Thursday, August 26, 2010 - 15:17
on Forum topic
First sourdough loaf!
Nice open curmb
rayel
Thursday, August 26, 2010 - 14:59
on Blog post
Wholewheat Multigrain Bread (Take 4)
for me as well Larry

Franko
Thursday, August 26, 2010 - 14:53
on Forum topic
Novice questions about Stretch and Fold in a Bowl (how can one tell when the dough has finished proofing) and oil in bread dough
How the dough feels

wally
Thursday, August 26, 2010 - 14:23
on Forum topic
Novice questions about Stretch and Fold in a Bowl (how can one tell when the dough has finished proofing) and oil in bread dough
gateau au chocolate
saintdennis
Thursday, August 26, 2010 - 13:18
on Forum topic
My favorite's Gateau au chocolat
Very nice boules indeed, khalid!

wally
Thursday, August 26, 2010 - 12:48
on Blog post
Wholewheat Multigrain Bread (Take 4)
Nice breads

wally
Thursday, August 26, 2010 - 12:45
on Blog post
My regular bread (Rye/Wheat/Spelt)
Retarding formed loaves

dmsnyder
Thursday, August 26, 2010 - 12:43
on Forum topic
Novice questions about Stretch and Fold in a Bowl (how can one tell when the dough has finished proofing) and oil in bread dough
Nice looking loaves, breadsong

wally
Thursday, August 26, 2010 - 12:41
on Blog post
Rose Levy Beranbaum's French Country Sourdough Boule
Thanks Franko!

wally
Thursday, August 26, 2010 - 12:32
on Blog post
Variations on Breads by Hamelman and MacGuire
Thanks, franko! it tastes

Mebake
Thursday, August 26, 2010 - 12:31
on Blog post
Wholewheat Multigrain Bread (Take 4)
Thanks arlo!

wally
Thursday, August 26, 2010 - 12:30
on Blog post
Variations on Breads by Hamelman and MacGuire
What Sylvia said...

wally
Thursday, August 26, 2010 - 12:27
on Blog post
Variations on Breads by Hamelman and MacGuire
Spätzle
turosdolci
Thursday, August 26, 2010 - 12:27
on Blog post
Spätzli And Game, A Swiss Specialty
Thanks Sylvia for bringing

Mebake
Thursday, August 26, 2010 - 12:26
on Blog post
Variations on Breads by Hamelman and MacGuire
Thanks Sylvia!

wally
Thursday, August 26, 2010 - 12:25
on Blog post
Variations on Breads by Hamelman and MacGuire
Docking by fork

wally
Thursday, August 26, 2010 - 12:23
on Blog post
Variations on Breads by Hamelman and MacGuire
Thanks David!

wally
Thursday, August 26, 2010 - 12:19
on Blog post
Variations on Breads by Hamelman and MacGuire
Thanks Akiko!

wally
Thursday, August 26, 2010 - 12:04
on Blog post
Variations on Breads by Hamelman and MacGuire
"A" recipe for lemon

mrfrost
Thursday, August 26, 2010 - 12:04
on Forum topic
New Baking Challenge
I saw this recipe today..
Can

BellesAZ
Thursday, August 26, 2010 - 11:52
on Forum topic
New Baking Challenge
We call them spatzle
mattie405
Thursday, August 26, 2010 - 11:41
on Blog post
Spätzli And Game, A Swiss Specialty
Any excuse to travel!!!! :=)

Galley Wench
Thursday, August 26, 2010 - 11:28
on Forum topic
Looking for Monk's Bread recipe
Yes, a cocotte, dutch oven,

mrfrost
Thursday, August 26, 2010 - 11:19
on Forum topic
Question re use of Staub Cocotte for baking bread
I admire your bread.
teketeke
Thursday, August 26, 2010 - 10:30
on Blog post
Bell shaped James J. MacGuire's Pain de Tradition!