Recent Forum and Blog Comments

Tyrolean breads

hanseata
Friday, July 16, 2010 - 17:28
on Forum topic
Rolling out bread dough
The cookies definitely work.
ktgp
Friday, July 16, 2010 - 17:19
on Forum topic
Using the freezer as a workflow solution
final proof

Franko
Friday, July 16, 2010 - 17:15
on Forum topic
Crust
Thanks for the recipe!

hanseata
Friday, July 16, 2010 - 17:12
on Forum topic
scones
Pfitzauf and Popovers

hanseata
Friday, July 16, 2010 - 17:09
on Forum topic
Yorkshire puddings
Smoked salmon!
La masa
Friday, July 16, 2010 - 17:06
on Forum topic
Complimentary foods for rye sourdough - ideas please.
Super
Anonymous
Friday, July 16, 2010 - 16:55
on Forum topic
Grillin'
Just out of curiousity ?

BakerBen
Friday, July 16, 2010 - 16:54
on Forum topic
dough elasticity
And missing of the glory of freshly baked bread!

hanseata
Friday, July 16, 2010 - 16:50
on Forum topic
Ageing Sourdough Loaf
Rye Refrigeration

hanseata
Friday, July 16, 2010 - 16:48
on Forum topic
Rye Experts-I could use your input...
From which book?

hanseata
Friday, July 16, 2010 - 16:39
on Forum topic
Question about rustic loaves
Rye will fill them up if portions are too large.

Mini Oven
Friday, July 16, 2010 - 16:09
on Forum topic
Complimentary foods for rye sourdough - ideas please.
you can buy lye water from
halfrice
Friday, July 16, 2010 - 15:43
on Forum topic
Food Based Lye vs. Baking Soda for making authentic German Pretzels?
I also have the hot recipe,
Urchina
Friday, July 16, 2010 - 15:27
on Forum topic
NYBakers/Norm's Book - Recipe Tests CONTINUATION #1
Buy pasteurized eggs, and
Urchina
Friday, July 16, 2010 - 15:23
on Forum topic
NYBakers/Norm's Book - Recipe Tests CONTINUATION #1
IR Guns . . .

ClimbHi
Friday, July 16, 2010 - 14:58
on Forum topic
thermometers
Thank You!
bakerjane
Friday, July 16, 2010 - 14:52
on Forum topic
Starter Maintenance and Calculations
Agree with Wally

Nickisafoodie
Friday, July 16, 2010 - 14:27
on Forum topic
dough elasticity
I don't think it dies at 86°F

Mini Oven
Friday, July 16, 2010 - 14:19
on Forum topic
Contamination with baker's yeast?
storing yeast and other things . . .

joyfulbaker
Friday, July 16, 2010 - 14:14
on Forum topic
freezing yeast
Yeah -
amolitor
Friday, July 16, 2010 - 14:04
on Forum topic
Contamination with baker's yeast?
sounds like a few grains of salt might help

Mini Oven
Friday, July 16, 2010 - 14:01
on Forum topic
Contamination with baker's yeast?
Heh
amolitor
Friday, July 16, 2010 - 13:53
on Forum topic
Contamination with baker's yeast?
Sounds like your fooling around turned it into a wild starter :)

Mini Oven
Friday, July 16, 2010 - 13:50
on Forum topic
Contamination with baker's yeast?
Is this an adobe oven?
dsoleil
Friday, July 16, 2010 - 13:43
on Forum topic
FINISH PLASTER
But how does it smell?

Mini Oven
Friday, July 16, 2010 - 13:39
on Forum topic
Contamination with baker's yeast?
smell -
amolitor
Friday, July 16, 2010 - 13:33
on Forum topic
Contamination with baker's yeast?
Check out the King Arthur skillet

AnnaInNC
Friday, July 16, 2010 - 12:43
on Forum topic
Grillin'
Well -
amolitor
Friday, July 16, 2010 - 12:43
on Forum topic
Contamination with baker's yeast?
I'm voting for over-mixing

wally
Friday, July 16, 2010 - 12:36
on Forum topic
dough elasticity
Do some googling there's
berryblondeboys
Friday, July 16, 2010 - 12:26
on Forum topic
Grillin'
check the flour

SylviaH
Friday, July 16, 2010 - 12:14
on Forum topic
dough elasticity
Debra Wink, a question

Mini Oven
Friday, July 16, 2010 - 11:53
on Forum topic
Sourdough loosing elasticity - please help
Ah yes, the "sticky levain" comment

Mini Oven
Friday, July 16, 2010 - 11:38
on Forum topic
Contamination with baker's yeast?
Tent the top
alabubba
Friday, July 16, 2010 - 11:31
on Forum topic
Pan loaves with burnt tops & pale bodies
Actually, I did just that.
amolitor
Friday, July 16, 2010 - 10:47
on Forum topic
Contamination with baker's yeast?
oven plaster
gepp
Friday, July 16, 2010 - 10:09
on Forum topic
Question for experienced mud oven builders
any cake
nbicomputers
Friday, July 16, 2010 - 09:41
on Forum topic
NYBakers/Norm's Book - Recipe Tests CONTINUATION #1
~50g Starter
dlstanf2
Friday, July 16, 2010 - 09:35
on Forum topic
Starter Maintenance and Calculations
Looks good. Welcome to the

Floydm
Friday, July 16, 2010 - 08:28
on Forum topic
Long time lurker, first time poster from Canada
Dear David
I am new to
Father Raphael
Friday, July 16, 2010 - 08:25
on Blog post
San Joaquin Sourdough: another variation produces the best flavor yet.
I cool them on a rack,
Father Raphael
Friday, July 16, 2010 - 08:03
on Forum topic
Crust
No, but it does sounds like you were giving us crap

Mini Oven
Friday, July 16, 2010 - 08:02
on Forum topic
Contamination with baker's yeast?
Crust
Father Raphael
Friday, July 16, 2010 - 08:02
on Forum topic
Crust
Thanks! Will try these and
priya_siv
Friday, July 16, 2010 - 07:30
on Forum topic
Butter biscuits losing thier shape!
proteins vs strength

nicodvb
Friday, July 16, 2010 - 07:15
on Forum topic
Strength of american flours?
position of the loaf pan in the oven

Mini Oven
Friday, July 16, 2010 - 07:11
on Forum topic
Pan loaves with burnt tops & pale bodies
Storing yeast
rayel
Friday, July 16, 2010 - 07:10
on Forum topic
freezing yeast
We live north of Northwest of
Roo
Friday, July 16, 2010 - 07:03
on Forum topic
Nebraska WFO Build
another thing -
amolitor
Friday, July 16, 2010 - 06:34
on Forum topic
Contamination with baker's yeast?