Recent Forum and Blog Comments

Funny how discussions like this develop!

hanseata
Thursday, August 26, 2010 - 10:20
on Forum topic
Eek! 5# bleached flour snuck into my cupboard! Should I use it for bread?
Nice work!

Franko
Thursday, August 26, 2010 - 09:53
on Blog post
Variations on Breads by Hamelman and MacGuire
Gorgeous bakes, Larry!

SylviaH
Thursday, August 26, 2010 - 09:50
on Blog post
Variations on Breads by Hamelman and MacGuire
from KA's website
alabubba
Thursday, August 26, 2010 - 09:45
on Forum topic
New Baking Challenge
hehe! :)

mrosen814
Thursday, August 26, 2010 - 09:44
on Forum topic
PICS from Croissant Bake
Masculine. feminine and dual ovens
RobertS
Thursday, August 26, 2010 - 09:34
on Forum topic
Sexy Baguette
It hasn't been done on

Floydm
Thursday, August 26, 2010 - 09:30
on Forum topic
E-mails
No recipes available
RobertS
Thursday, August 26, 2010 - 09:24
on Forum topic
Question for dmsnyder
weight versus volume measure
msbreadbaker
Thursday, August 26, 2010 - 09:22
on Forum topic
Clayton's New Book of Breads - flour weight?
Experiment results re pot bread crust
RobertS
Thursday, August 26, 2010 - 09:19
on Forum topic
Into the Pot with You: Call for input on crust
@ khalid - ' lack of color on your baguette bread'

SylviaH
Thursday, August 26, 2010 - 09:16
on Blog post
Variations on Breads by Hamelman and MacGuire
deliver
highmtnpam
Thursday, August 26, 2010 - 08:41
on Forum topic
PICS from Croissant Bake
Good Test!

longhorn
Thursday, August 26, 2010 - 08:28
on Forum topic
Converting 100% hydration starter to Reinhart's stiffer mother starter for his sourdough bread recipe (ABED)..
Thnks Vicki . . . I've found

Galley Wench
Thursday, August 26, 2010 - 08:23
on Forum topic
Looking for Monk's Bread recipe
Thanks so much for the

Galley Wench
Thursday, August 26, 2010 - 08:22
on Forum topic
Looking for Monk's Bread recipe
Food Processor is Better

threedogs
Thursday, August 26, 2010 - 07:49
on Blog post
Murchie's Current Scones
fine looking levain loaf

Franko
Thursday, August 26, 2010 - 07:36
on Blog post
Wholewheat Multigrain Bread (Take 4)
Jay - sorry for the
Mira
Thursday, August 26, 2010 - 07:33
on Forum topic
Converting 100% hydration starter to Reinhart's stiffer mother starter for his sourdough bread recipe (ABED)..
Awwww.. you'll have better

BellesAZ
Thursday, August 26, 2010 - 07:25
on Forum topic
Rustic loaf out of my Zorushi!
Ditto on the pineapple juice
Mira
Thursday, August 26, 2010 - 07:18
on Forum topic
About to give up on this sourdough lark!
Re: Progression
Chuck
Thursday, August 26, 2010 - 05:17
on Forum topic
"dough percentage" pros and cons?
Re: Two different ways of expressing the same ideas...
Chuck
Thursday, August 26, 2010 - 05:11
on Forum topic
"dough percentage" pros and cons?
I just went back to see my french bread diary and...
teketeke
Thursday, August 26, 2010 - 05:05
on Blog post
McGuire's Pain de Tradition: Baguette & Bâtard
Thanks, Arlo. I will heed the

Mebake
Thursday, August 26, 2010 - 03:06
on Blog post
Wholewheat Multigrain Bread (Take 4)
Great looking multigrain

arlo
Thursday, August 26, 2010 - 02:49
on Blog post
Wholewheat Multigrain Bread (Take 4)
I am loving the rye loaf, a

arlo
Thursday, August 26, 2010 - 02:43
on Blog post
Variations on Breads by Hamelman and MacGuire
Thank you Andy! Not stunning,

Mebake
Thursday, August 26, 2010 - 02:17
on Blog post
Wholewheat Multigrain Bread (Take 4)
Stunning [2]

ananda
Thursday, August 26, 2010 - 01:55
on Blog post
Wholewheat Multigrain Bread (Take 4)
Lovel breads, and writeup

Mebake
Thursday, August 26, 2010 - 01:13
on Blog post
Variations on Breads by Hamelman and MacGuire
That is no novice work,

Mebake
Thursday, August 26, 2010 - 01:02
on Blog post
My regular bread (Rye/Wheat/Spelt)
Hi Paul,
My girlfriend has
carnub
Thursday, August 26, 2010 - 00:13
on Forum topic
Silver specks on crust
final proof in fridge
ww
Thursday, August 26, 2010 - 00:03
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
Sorry, when I said bread
TheScruffyOne
Wednesday, August 25, 2010 - 23:59
on Forum topic
About to give up on this sourdough lark!
Breville Stand Mixer
merlie
Wednesday, August 25, 2010 - 23:32
on Forum topic
Earth ovens and winter/snow
Never seen fresh yeast

jyslouey
Wednesday, August 25, 2010 - 22:54
on Forum topic
Hello! New to baking. Some pictures posted.
Progression

ananda
Wednesday, August 25, 2010 - 22:47
on Forum topic
"dough percentage" pros and cons?
Cold vs. room temp

jyslouey
Wednesday, August 25, 2010 - 22:47
on Blog post
Breaducation of a Rookie: Quietly Going to Pot
Thank you
breadsong
Wednesday, August 25, 2010 - 22:22
on Blog post
The bread served at the Grand Lux Cafe
Both these are great

ananda
Wednesday, August 25, 2010 - 22:07
on Blog post
Variations on Breads by Hamelman and MacGuire
I would be happy to deliver :)

mrosen814
Wednesday, August 25, 2010 - 22:01
on Forum topic
PICS from Croissant Bake
I agree that frozen butter is
grind
Wednesday, August 25, 2010 - 21:58
on Blog post
Murchie's Current Scones
Grating frozen butter

jyslouey
Wednesday, August 25, 2010 - 21:46
on Blog post
Murchie's Current Scones
Gorgeous breads, Larry!

dmsnyder
Wednesday, August 25, 2010 - 21:44
on Blog post
Variations on Breads by Hamelman and MacGuire
how to refresh just part of your browser's cache
Chuck
Wednesday, August 25, 2010 - 21:26
on Forum topic
trouble posting a photo for my profile
Wow, That is great!
teketeke
Wednesday, August 25, 2010 - 21:15
on Blog post
Variations on Breads by Hamelman and MacGuire
Beautiful
highmtnpam
Wednesday, August 25, 2010 - 20:44
on Blog post
The bread served at the Grand Lux Cafe
do you deliver?
highmtnpam
Wednesday, August 25, 2010 - 20:39
on Forum topic
PICS from Croissant Bake
Thanks! I just placed my order in for 75lb of flour...

breadbakingbassplayer
Wednesday, August 25, 2010 - 20:38
on Forum topic
Free shipping!
Monks bread
PaddyL
Wednesday, August 25, 2010 - 20:19
on Forum topic
Looking for Monk's Bread recipe
Hi Sara - My first attempts

occidental
Wednesday, August 25, 2010 - 19:54
on Blog post
Buckwheat Batard