Recent Forum and Blog Comments

David this was a wonderful

Franko
Saturday, August 21, 2010 - 17:06
on Blog post
SFBI Artisan I workshop: Day 5
Salt -
amolitor
Saturday, August 21, 2010 - 16:48
on Forum topic
Soaker vs. Autolyse and related questions
One of the truly unique
Yerffej
Saturday, August 21, 2010 - 16:35
on Forum topic
ConAgra as King Arthur?
My take on this recipe

jonalisa
Saturday, August 21, 2010 - 16:14
on Basic page
Buttermilk Cluster
Hi and Thank you for the

SylviaH
Saturday, August 21, 2010 - 15:54
on Blog post
Sourdough Loaves, Banana bread & Apricot fried pies
Beautiful job
Anonymous
Saturday, August 21, 2010 - 15:40
on Blog post
San Francisco Sourdough DiMuzio Formula
Thank you for sharing your journey.
teketeke
Saturday, August 21, 2010 - 15:18
on Blog post
SFBI Artisan I workshop: Day 5
You just keep getting better and better
holds99
Saturday, August 21, 2010 - 15:16
on Blog post
Sourdough Loaves, Banana bread & Apricot fried pies
Sneak preview of cheese NKB

jyslouey
Saturday, August 21, 2010 - 15:12
on Blog post
Breaducation of a Rookie: Quietly Going to Pot
Bravo!
belfiore
Saturday, August 21, 2010 - 15:04
on Blog post
SFBI Artisan I workshop: Day 5
I have had the same results…

BettyR
Saturday, August 21, 2010 - 15:02
on Forum topic
Soaker vs. Autolyse and related questions
naan bread

cgmeyer2
Saturday, August 21, 2010 - 14:59
on Blog post
Indian Paratha's
Love it
belfiore
Saturday, August 21, 2010 - 14:57
on Blog post
8/20/10 - Brioche Attempt (Done)
Thank you for your information, Brian:)
teketeke
Saturday, August 21, 2010 - 14:43
on Blog post
Bruschetta
Question re formula
RobertS
Saturday, August 21, 2010 - 14:27
on Blog post
SFBI Artisan I workshop: Day 5
To EvaB
RobertS
Saturday, August 21, 2010 - 14:21
on Blog post
pH strips to the rescue!!!
David,
Thank you very much
Yerffej
Saturday, August 21, 2010 - 14:20
on Blog post
SFBI Artisan I workshop: Day 5
Nicely Done!
MichaelH
Saturday, August 21, 2010 - 14:19
on Blog post
San Francisco Sourdough DiMuzio Formula
I had exactly the same problem with the bottom of my bread

jyslouey
Saturday, August 21, 2010 - 14:11
on Forum topic
A few basic questions about NKB
Hi there
EvaB
Saturday, August 21, 2010 - 13:58
on Blog post
pH strips to the rescue!!!
thanks Sphealy, and Andy for

Mebake
Saturday, August 21, 2010 - 13:39
on Blog post
40% Rye With-out caraway
Thank you,

SylviaH
Saturday, August 21, 2010 - 13:33
on Blog post
Sourdough Loaves, Banana bread & Apricot fried pies
Thank you

Thaichef
Saturday, August 21, 2010 - 13:31
on Blog post
SFBI Artisan I workshop: Day 5
Thank you, David!

SylviaH
Saturday, August 21, 2010 - 13:29
on Blog post
SFBI Artisan I workshop: Day 5
There seems to be a lot of non-answers on this subject
RonRay
Saturday, August 21, 2010 - 13:25
on Forum topic
100% Rye Sourdough not rising much
I started grinding my own
grind
Saturday, August 21, 2010 - 13:18
on Forum topic
Soaker vs. Autolyse and related questions
CS Bell #2 Hand Mill
charbono
Saturday, August 21, 2010 - 12:58
on Blog post
The Corona Mill and Tortillas
voortman exists
amauer
Saturday, August 21, 2010 - 11:55
on Forum topic
Voortman's Windmill Cookies?
Yes, this is what's know as
Anonymous
Saturday, August 21, 2010 - 11:44
on Forum topic
ConAgra as King Arthur?
A simple solution
LindyD
Saturday, August 21, 2010 - 11:32
on Forum topic
ConAgra as King Arthur?
Thank you David.
grind
Saturday, August 21, 2010 - 11:17
on Blog post
SFBI Artisan I workshop: Day 5
Finely Ground Whole Wheat
colinwhipple
Saturday, August 21, 2010 - 10:54
on Forum topic
Finely ground whole wheat
And what are the odds that
Anonymous
Saturday, August 21, 2010 - 10:43
on Forum topic
ConAgra as King Arthur?
very nice
lief
Saturday, August 21, 2010 - 10:39
on Blog post
8/20/10 - Brioche Attempt (Done)
SFBI
plevee
Saturday, August 21, 2010 - 10:33
on Blog post
SFBI Artisan I workshop: Day 5
Beautiful breads and commentary David!

wally
Saturday, August 21, 2010 - 10:29
on Blog post
SFBI Artisan I workshop: Day 5
Sadly very close to true
sphealey
Saturday, August 21, 2010 - 10:21
on Forum topic
ConAgra as King Arthur?
Most Costco flours are bromated
sphealey
Saturday, August 21, 2010 - 10:15
on Forum topic
ConAgra as King Arthur?
Am going to try these,
EvaB
Saturday, August 21, 2010 - 10:07
on Forum topic
40 Minute Hamburger Buns or Rolls
Balck Caraway

ananda
Saturday, August 21, 2010 - 10:07
on Blog post
40% Rye With-out caraway
You are all welcome...

BettyR
Saturday, August 21, 2010 - 10:06
on Forum topic
My Mom's Wonderful Muffins
Uhh, Two Factors apply
ehanner
Saturday, August 21, 2010 - 10:03
on Forum topic
How long will a dough ball last?
Alternate seeds for rye bread
sphealey
Saturday, August 21, 2010 - 09:56
on Blog post
40% Rye With-out caraway
I'll suggest an alternative:
Anonymous
Saturday, August 21, 2010 - 09:44
on Forum topic
Into the Pot with You: Call for input on crust
I had a big problem with NK
margieluvschaz
Saturday, August 21, 2010 - 09:23
on Forum topic
A few basic questions about NKB
I cook mine for less time
margieluvschaz
Saturday, August 21, 2010 - 09:18
on Forum topic
A few basic questions about NKB
To Amlitor
RobertS
Saturday, August 21, 2010 - 09:15
on Forum topic
Into the Pot with You: Call for input on crust
8/21/10 - Brioche au Levain (continued)

breadbakingbassplayer
Saturday, August 21, 2010 - 09:10
on Blog post
8/20/10 - Brioche Attempt (Done)
To copyu re pots
RobertS
Saturday, August 21, 2010 - 09:05
on Forum topic
Into the Pot with You: Call for input on crust
Lower protein flour
RobertS
Saturday, August 21, 2010 - 08:43
on Forum topic
Into the Pot with You: Call for input on crust