Recent Forum and Blog Comments

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Mini Oven
Friday, August 20, 2010 - 20:41
on Forum topic
100% Rye Sourdough not rising much
"Baby Brother"
belfiore
Friday, August 20, 2010 - 20:38
on Blog post
SFBI Artisan I workshop: Day 4
They look so good!!
teketeke
Friday, August 20, 2010 - 20:33
on Blog post
Sourdough Loaves, Banana bread & Apricot fried pies
Mean you to say that it normally doesn't?

Mini Oven
Friday, August 20, 2010 - 20:25
on Forum topic
Rye Starter Collapse is Fun
other bakeries to try in Seattle

bnom
Friday, August 20, 2010 - 20:14
on Blog post
SFBI Artisan I workshop: Day 3
3 days on the pizza dough
mkelly27
Friday, August 20, 2010 - 19:47
on Forum topic
How long will a dough ball last?
Very interesting...

thebreadfairy
Friday, August 20, 2010 - 19:38
on Forum topic
Fabulous Flickr Changes! Not
Oh, what a hoot!
LindyD
Friday, August 20, 2010 - 19:26
on Blog post
SFBI Artisan I workshop: Day 4
Don't be afraid to batch bake & freeze

foodslut
Friday, August 20, 2010 - 19:22
on Forum topic
A question of quantity...and sanity
David's "Baby Brother" Says...

GSnyde
Friday, August 20, 2010 - 19:03
on Blog post
SFBI Artisan I workshop: Day 4
Altus
Anonymous
Friday, August 20, 2010 - 18:37
on Forum topic
Rye Starter Collapse is Fun
good looking loafes
Salaheldin
Friday, August 20, 2010 - 18:30
on Blog post
40% Rye With-out caraway
I'm a new voice here, but
Anonymous
Friday, August 20, 2010 - 18:18
on Forum topic
How long will a dough ball last?
Thank you, Lindy!

SylviaH
Friday, August 20, 2010 - 18:15
on Blog post
Sourdough Loaves, Banana bread & Apricot fried pies
That is so cool!

SylviaH
Friday, August 20, 2010 - 18:06
on Blog post
SFBI Artisan I workshop: Day 4
I once tossed 5 pizzas. I
Anonymous
Friday, August 20, 2010 - 17:54
on Forum topic
How long will a dough ball last?
MmeZeeZee, if it makes you feel better,
RonRay
Friday, August 20, 2010 - 17:54
on Forum topic
100% Rye Sourdough not rising much
Bully...
Paddyscake
Friday, August 20, 2010 - 17:42
on Blog post
SFBI Artisan I workshop: Day 4
If you can't stand the heat ...

dmsnyder
Friday, August 20, 2010 - 17:40
on Blog post
SFBI Artisan I workshop: Day 4
use the dough , but go with a fresh mix

Franko
Friday, August 20, 2010 - 17:38
on Forum topic
How long will a dough ball last?
SteveB wins!

dmsnyder
Friday, August 20, 2010 - 17:30
on Blog post
SFBI Artisan I workshop: Day 4
Yes.
Anonymous
Friday, August 20, 2010 - 17:13
on Forum topic
How long will a dough ball last?
Thanks Khalid
rayel
Friday, August 20, 2010 - 17:10
on Blog post
40% Rye With-out caraway
Ditto Larry
LindyD
Friday, August 20, 2010 - 16:31
on Blog post
SFBI Artisan I workshop: Day 4
Poundage
LindyD
Friday, August 20, 2010 - 16:17
on Blog post
Sourdough Loaves, Banana bread & Apricot fried pies
Thank you for encouraging me, Lynne:)
teketeke
Friday, August 20, 2010 - 16:13
on Forum topic
This is how I finally have open crumbs and ears using high heat (500F)
Solved in a similar way

ananda
Friday, August 20, 2010 - 15:26
on Forum topic
Fabulous Flickr Changes! Not
wax paper not a problem

Elagins
Friday, August 20, 2010 - 15:15
on Forum topic
Cheesecake
Follow-up using Sous-Vide

thebreadfairy
Friday, August 20, 2010 - 14:54
on Blog post
An experiment with a rye mash soaker
You might also use a lower
Anonymous
Friday, August 20, 2010 - 14:24
on Forum topic
Into the Pot with You: Call for input on crust
How is she handling it?
berryblondeboys
Friday, August 20, 2010 - 14:24
on Forum topic
A question of quantity...and sanity
Enrich the dough by adding
Anonymous
Friday, August 20, 2010 - 14:23
on Forum topic
Into the Pot with You: Call for input on crust
They sure look wonderful!!!
LeeYong
Friday, August 20, 2010 - 14:22
on Forum topic
My Mom's Wonderful Muffins
stress free

Franko
Friday, August 20, 2010 - 14:12
on Forum topic
A question of quantity...and sanity
Using Flickr

thebreadfairy
Friday, August 20, 2010 - 12:54
on Forum topic
Fabulous Flickr Changes! Not
well
amolitor
Friday, August 20, 2010 - 12:54
on Forum topic
Into the Pot with You: Call for input on crust
Thank you, Marcus:)
teketeke
Friday, August 20, 2010 - 12:46
on Blog post
Bruschetta
From refrigerator to oven,

mrfrost
Friday, August 20, 2010 - 12:29
on Forum topic
PR's BBA Focaccia
Baguette Pans
RobertS
Friday, August 20, 2010 - 12:28
on Forum topic
Sexy Baguette
Cream scones updated
PeterPiper
Friday, August 20, 2010 - 11:28
on Blog post
Peter Reinhart, Crust & Crumb Scones
demi

wassisname
Friday, August 20, 2010 - 11:21
on Blog post
Bruschetta
or a spiral drawn into the flour dust

Mini Oven
Friday, August 20, 2010 - 11:17
on Blog post
SFBI Artisan I workshop: Day 4
Sour cream is 15%

Mini Oven
Friday, August 20, 2010 - 11:02
on Forum topic
Last recipe for the JB Testers... anyone got it?
Parchment would be better...

BettyR
Friday, August 20, 2010 - 10:29
on Forum topic
Cheesecake
Sourdough Starter Exchange
HMerlitti
Friday, August 20, 2010 - 10:23
on Forum topic
Sourdough Starter Exchange
It may suffice(really don't

mrfrost
Friday, August 20, 2010 - 10:22
on Forum topic
Last recipe for the JB Testers... anyone got it?
Can get too dark

hanseata
Friday, August 20, 2010 - 10:10
on Forum topic
Sexy Baguette
Guess they sent out different

mrfrost
Friday, August 20, 2010 - 09:53
on Forum topic
Last recipe for the JB Testers... anyone got it?
Thanks, Noor!
Andy, it turns

Mebake
Friday, August 20, 2010 - 09:37
on Blog post
40% Rye With-out caraway
Nice bake Khalid
rayel
Friday, August 20, 2010 - 09:22
on Blog post
40% Rye With-out caraway