Recent Forum and Blog Comments

Pics are great!

wally
Saturday, July 17, 2010 - 12:17
on Blog post
Bread Adventures in July 2010
storing yeast

joyfulbaker
Saturday, July 17, 2010 - 12:11
on Forum topic
freezing yeast
The American version is very different....

BettyR
Saturday, July 17, 2010 - 11:49
on Forum topic
scones
fixing old starter
msbreadbaker
Saturday, July 17, 2010 - 11:34
on Forum topic
Starting Over
Yes. Just typing a

mrfrost
Saturday, July 17, 2010 - 11:32
on Forum topic
use of links in messages
I used a large-ish brush,

SallyBR
Saturday, July 17, 2010 - 11:25
on Forum topic
NYBakers/Norm's Book - Recipe Tests
late reply

Jw
Saturday, July 17, 2010 - 11:24
on Blog post
Funny ‘father’s day bread’
Me too!
PanDulce
Saturday, July 17, 2010 - 11:12
on Forum topic
When to move from Phase 2 to 3? (re Reinhart's pineapple seed culture...)
Reasonable hypothesis, Stan...
rossnroller
Saturday, July 17, 2010 - 10:41
on Forum topic
NYBakers/Norm's Book - Recipe Tests
diverpro, thank you for suggesting this book,

AnnaInNC
Saturday, July 17, 2010 - 10:29
on Forum topic
Physical Disabilities
Hi Beth,
This is what
Mira
Saturday, July 17, 2010 - 09:30
on Forum topic
When to move from Phase 2 to 3? (re Reinhart's pineapple seed culture...)
(Sorry I'm so late to reply!)
diverpro94
Saturday, July 17, 2010 - 09:29
on Forum topic
Physical Disabilities
Just cover it in foil when
diverpro94
Saturday, July 17, 2010 - 09:25
on Forum topic
Pan loaves with burnt tops & pale bodies
Thanks again
bcsverige
Saturday, July 17, 2010 - 09:21
on Forum topic
dough elasticity
Hi there-
I am curious about
BLHNYC
Saturday, July 17, 2010 - 09:03
on Forum topic
When to move from Phase 2 to 3? (re Reinhart's pineapple seed culture...)
Thank you Karin. Since it was
BLHNYC
Saturday, July 17, 2010 - 09:00
on Forum topic
Question about rustic loaves
Thanks a lot!
Will try to
brewninja
Saturday, July 17, 2010 - 08:43
on Forum topic
Starting Over
One thing that's happened to
amolitor
Saturday, July 17, 2010 - 08:22
on Forum topic
Starting Over
I highly recommend it
Barbara Krauss
Saturday, July 17, 2010 - 08:08
on Forum topic
52 Loaves
glass
Renee B
Saturday, July 17, 2010 - 07:29
on Forum topic
Pan loaves with burnt tops & pale bodies
the trick with the glaze

Elagins
Saturday, July 17, 2010 - 07:19
on Forum topic
NYBakers/Norm's Book - Recipe Tests
Here's a Spelt Recipe that Works for me

foodslut
Saturday, July 17, 2010 - 07:10
on Blog post
Spelt bread
Congratulations!
copyu
Saturday, July 17, 2010 - 07:04
on Forum topic
Breaking through $100 per loaf!
Classic Sponge Cake problem
njbetsy
Saturday, July 17, 2010 - 07:01
on Forum topic
NYBakers/Norm's Book - Recipe Tests CONTINUATION #1
They usually come back OK...
copyu
Saturday, July 17, 2010 - 06:52
on Forum topic
Starting Over
Freezer = time management tool

pmccool
Saturday, July 17, 2010 - 06:46
on Forum topic
Using the freezer as a workflow solution
Wild yeast

hanseata
Saturday, July 17, 2010 - 06:45
on Forum topic
best place to put a sourdough starter to get the best flavor and wildyeast?
Feeding
brewninja
Saturday, July 17, 2010 - 06:07
on Forum topic
Starting Over
bcverige, Keep this in mind

Nickisafoodie
Saturday, July 17, 2010 - 05:37
on Forum topic
dough elasticity
Weighing flour for Featherpuff bread
Mary Clare
Saturday, July 17, 2010 - 05:29
on Forum topic
Help! Cannot get tall loaf with 100% Whole Wheat
Hi Crumbly Baker

I am also

Ruralidle
Saturday, July 17, 2010 - 03:03
on Forum topic
Complimentary foods for rye sourdough - ideas please.
Hi
I'm a new member from the

Ruralidle
Saturday, July 17, 2010 - 01:50
on Forum topic
freezing yeast
thank you all
bcsverige
Saturday, July 17, 2010 - 01:10
on Forum topic
dough elasticity
Yes, yes and yes

ananda
Saturday, July 17, 2010 - 00:57
on Forum topic
Rolling out bread dough
Good reasons to have a rolling pin!

Mini Oven
Friday, July 16, 2010 - 23:30
on Forum topic
Rolling out bread dough
I third or fourth the lox
Urchina
Friday, July 16, 2010 - 22:49
on Forum topic
Complimentary foods for rye sourdough - ideas please.
Oh boy. After reading posts
Mira
Friday, July 16, 2010 - 21:36
on Forum topic
When to move from Phase 2 to 3? (re Reinhart's pineapple seed culture...)
re folding foil pak back up
rayel
Friday, July 16, 2010 - 21:08
on Forum topic
freezing yeast
changing out yeast
rayel
Friday, July 16, 2010 - 20:58
on Forum topic
freezing yeast
allowing moisture
rayel
Friday, July 16, 2010 - 20:44
on Forum topic
freezing yeast
Curious
Anonymous
Friday, July 16, 2010 - 20:41
on Forum topic
Starting Over
similar unit in our shop

Franko
Friday, July 16, 2010 - 20:28
on Forum topic
Rolling out bread dough
Thanks, Paul.

gary.turner
Friday, July 16, 2010 - 20:06
on Forum topic
Help! Cannot get tall loaf with 100% Whole Wheat
We can't share recipes..
Paddyscake
Friday, July 16, 2010 - 19:33
on Forum topic
NYBakers/Norm's Book - Recipe Tests CONTINUATION #1
Dear Franko
Thank you again
Father Raphael
Friday, July 16, 2010 - 19:24
on Forum topic
Crust
sounds like you've got it pretty bad
Aubreywithceliac
Friday, July 16, 2010 - 19:12
on Forum topic
Seeking recipe ideas for a long acidic fermentation sourdough
ouch, man
Aubreywithceliac
Friday, July 16, 2010 - 18:58
on Forum topic
Seeking recipe ideas for a long acidic fermentation sourdough
commercial method

ananda
Friday, July 16, 2010 - 18:47
on Forum topic
Rolling out bread dough
Welcome, Father Raphael!

dmsnyder
Friday, July 16, 2010 - 18:14
on Blog post
San Joaquin Sourdough: another variation produces the best flavor yet.
Great photo!

Franko
Friday, July 16, 2010 - 17:50
on Forum topic
Complimentary foods for rye sourdough - ideas please.