Recent Forum and Blog Comments

Practice is key
ehanner
Saturday, June 12, 2010 - 07:37
on Forum topic
Eric's fav rye
Outdoor ovens make so much sense
serenityhill
Saturday, June 12, 2010 - 07:35
on Forum topic
Hello from New England (NH)
Surprises?

Debra Wink
Saturday, June 12, 2010 - 07:21
on Forum topic
Sourdough loosing elasticity - please help
further clarification
fractious
Saturday, June 12, 2010 - 06:47
on Forum topic
newbie question
Hi, am soon too be moving to
flyboy912
Saturday, June 12, 2010 - 06:26
on Forum topic
Hello from New England (NH)
business op

idiotbaker
Saturday, June 12, 2010 - 05:59
on Forum topic
Questions about a business opportunity
I noticed this weeked..
elcouisto
Saturday, June 12, 2010 - 05:25
on Forum topic
Crust is way too hard and crusty...
Welcome, JR!

threedogs
Saturday, June 12, 2010 - 04:44
on Forum topic
Hello from New England (NH)
Well done saumhain! nice open

Mebake
Saturday, June 12, 2010 - 04:09
on Blog post
White corn and Whey Loaf (c) Dan Lepard's The art of handmade bread
shortening
overnight baker
Saturday, June 12, 2010 - 03:54
on Forum topic
Aligning Gluten Strands
3) Allow the flavour of the dough to develop.

Mini Oven
Saturday, June 12, 2010 - 03:47
on Forum topic
newbie question
I suppose we might have woven bread one day...

Mini Oven
Saturday, June 12, 2010 - 03:39
on Forum topic
Aligning Gluten Strands
Day 3
sebasto06
Saturday, June 12, 2010 - 03:27
on Forum topic
From the UMFRK : why does it hurt when i knead..?
I just did a serch and
patnx2
Friday, June 11, 2010 - 23:42
on Forum topic
Eric's fav rye
Hi Zdenka, I do not have the

Mebake
Friday, June 11, 2010 - 23:19
on Forum topic
Sourdough not rising.. SOS!!!!
Very pretty boules, hmcinorganic!

dmsnyder
Friday, June 11, 2010 - 22:35
on Blog post
123 sourdough!
2 castle rye on speed

dmsnyder
Friday, June 11, 2010 - 22:24
on Forum topic
"Advanced Bread and Pastry" question
Gluten network structure: a contrarian hypothesis.

dmsnyder
Friday, June 11, 2010 - 20:39
on Forum topic
Aligning Gluten Strands
~12, depending on how much
Tuirgin
Friday, June 11, 2010 - 18:52
on Blog post
Bagels from The Bread Baker's Apprentice
If you're not using lye, you
Tuirgin
Friday, June 11, 2010 - 18:51
on Blog post
Bagels from The Bread Baker's Apprentice
It seems to tighten up the
lief
Friday, June 11, 2010 - 18:39
on Forum topic
Bagels from The Bread Baker's Apprentice—Updated
This was the first thing that
OttovonBrot
Friday, June 11, 2010 - 18:24
on Forum topic
Porter Rye
One of
proth5
Friday, June 11, 2010 - 18:09
on Forum topic
lower hydration skin for slashing?
Just to keep things on the

SallyBR
Friday, June 11, 2010 - 18:00
on Blog post
Auvergne Rye Baguette with Bacon
Txfarmer: the Auvergne rye

SallyBR
Friday, June 11, 2010 - 17:54
on Blog post
Auvergne Rye Baguette with Bacon
The recipe is straight out of
earth3rd
Friday, June 11, 2010 - 17:53
on Blog post
Bagels from The Bread Baker's Apprentice
baking soda...
earth3rd
Friday, June 11, 2010 - 17:51
on Blog post
Bagels from The Bread Baker's Apprentice
The recipe is straight out of
earth3rd
Friday, June 11, 2010 - 17:43
on Blog post
Bagels from The Bread Baker's Apprentice
lye free, dark enough?
earth3rd
Friday, June 11, 2010 - 17:33
on Blog post
Worlds Worst Pretzels
Hrm. Interesting. How does
Tuirgin
Friday, June 11, 2010 - 17:31
on Forum topic
Bagels from The Bread Baker's Apprentice—Updated
Well this makes a difference....
earth3rd
Friday, June 11, 2010 - 17:12
on Blog post
Worlds Worst Pretzels
slashing

Franko
Friday, June 11, 2010 - 16:57
on Forum topic
lower hydration skin for slashing?
baked beer...
Anonymous
Friday, June 11, 2010 - 16:40
on Forum topic
Porter Rye
A couple of choices

Yippee
Friday, June 11, 2010 - 16:26
on Blog post
20090503 Assorted Yummy Buns
BBA recipe
lief
Friday, June 11, 2010 - 16:17
on Forum topic
Bagels from The Bread Baker's Apprentice—Updated
Hi Yippee
Your buns
Yolandat
Friday, June 11, 2010 - 15:11
on Blog post
20090503 Assorted Yummy Buns
Carol Field's Rosemary Cheese Bread

Franko
Friday, June 11, 2010 - 14:00
on Forum topic
Adding cheese to bread
I have to agree lighter looks better

Mini Oven
Friday, June 11, 2010 - 12:40
on Forum topic
NYBakers/Norm's Book - Recipe Tests
Thanks, Lindy!

dmsnyder
Friday, June 11, 2010 - 12:39
on Forum topic
NYBakers/Norm's Book - Recipe Tests
Pretty design
LindyD
Friday, June 11, 2010 - 12:21
on Forum topic
NYBakers/Norm's Book - Recipe Tests
Kraków (twisted) Bagels

dmsnyder
Friday, June 11, 2010 - 12:14
on Forum topic
NYBakers/Norm's Book - Recipe Tests
That would be interesting to all of us!

wally
Friday, June 11, 2010 - 12:13
on Forum topic
Aligning Gluten Strands
Thanks for your input, Larry!
DonD
Friday, June 11, 2010 - 11:51
on Forum topic
Aligning Gluten Strands
DDT?
PaddyL
Friday, June 11, 2010 - 11:50
on Forum topic
Aligning Gluten Strands
Thank you Ford...
DonD
Friday, June 11, 2010 - 11:45
on Forum topic
Aligning Gluten Strands
Cheese bread caution
shuttervector
Friday, June 11, 2010 - 11:42
on Forum topic
Adding cheese to bread
Orientation
plevee
Friday, June 11, 2010 - 10:31
on Forum topic
Aligning Gluten Strands
Thank you DonD and Ford!
LindyD
Friday, June 11, 2010 - 10:12
on Forum topic
Aligning Gluten Strands
Thank you Ford!
ehanner
Friday, June 11, 2010 - 09:51
on Forum topic
Aligning Gluten Strands
Have you considered
EvaB
Friday, June 11, 2010 - 09:47
on Blog post
Bagels from The Bread Baker's Apprentice