Recent Forum and Blog Comments

Kids and Critters

hanseata
Friday, May 28, 2010 - 05:59
on Blog post
DOG APPROVED
You make white but you like whole wheat?
Ho Dough
Friday, May 28, 2010 - 05:41
on Forum topic
Whole Wheat Starter to White
Pizza Details
nicolesue
Friday, May 28, 2010 - 05:24
on Forum topic
Hard Neo-Neopolitan Pizza Crust
Over Kneading
nicolesue
Friday, May 28, 2010 - 05:19
on Forum topic
Open vs. Close Crumb
im am dear i say it a
doughboy82
Friday, May 28, 2010 - 04:50
on Forum topic
bread dough enhancer
I have a question

nicodvb
Friday, May 28, 2010 - 04:14
on Blog post
Laminated Yeasted Dough Construction
Cassis - could it be syrup?
SydneyGirl
Friday, May 28, 2010 - 03:53
on Forum topic
What is cassis in Lepard's Cassis and Currant loaf?
Half the recipe

jennyloh
Friday, May 28, 2010 - 03:01
on Forum topic
Bread and the Single Girl
Davidg618 method
Bee18
Friday, May 28, 2010 - 01:34
on Blog post
Crust goes soft
Yes, that is 100% hydration.

mrfrost
Friday, May 28, 2010 - 00:43
on Forum topic
Bread flour
Power flour is 13.5% protein.

mrfrost
Friday, May 28, 2010 - 00:41
on Forum topic
Bread flour
I don't think so:
hansjoakim
Friday, May 28, 2010 - 00:21
on Forum topic
Bread bursting through slashes - help please!
"Mini thinks he is over proofing..."

Mini Oven
Friday, May 28, 2010 - 00:03
on Forum topic
Bread bursting through slashes - help please!
This has been an interesting post on many levels, but ginger's
BerniePiel
Thursday, May 27, 2010 - 23:07
on Forum topic
bread dough enhancer
This is probably a dumb question, but, hey, it won't be my last.
BerniePiel
Thursday, May 27, 2010 - 22:40
on Blog post
German Style Lye Pretzel - this is more like it!
Power flour

mredwood
Thursday, May 27, 2010 - 21:29
on Forum topic
Bread flour
Thanks for that, I usually
rolls
Thursday, May 27, 2010 - 21:13
on Forum topic
Is my theory correct?
Jeff- Air flow might be something to look at
ehanner
Thursday, May 27, 2010 - 20:50
on Forum topic
Bread bursting through slashes - help please!
Welcome back

jennyloh
Thursday, May 27, 2010 - 20:46
on Blog post
Baking With a Healed Wrist - I can mix again!
Quick Bread

jennyloh
Thursday, May 27, 2010 - 20:39
on Forum topic
Help With Gluten Formation
Those look great! Am glad you
Sedlmaierin
Thursday, May 27, 2010 - 20:21
on Blog post
German Style Lye Pretzel - this is more like it!
Icebox Rolls
jbaudo
Thursday, May 27, 2010 - 20:08
on Forum topic
Bread and the Single Girl
Bread flour / Sourdough
Royall Clark
Thursday, May 27, 2010 - 20:03
on Forum topic
Bread flour
Impressive!

bnom
Thursday, May 27, 2010 - 20:02
on Blog post
Can this--should this--marriage be saved?
Impressive!

bnom
Thursday, May 27, 2010 - 20:02
on Blog post
Can this--should this--marriage be saved?
Thanks for all the advice,
bikesnbread
Thursday, May 27, 2010 - 19:05
on Forum topic
Help With Gluten Formation
it has to do with a couple
richawatt
Thursday, May 27, 2010 - 18:53
on Forum topic
Is my theory correct?
Eric,
While I agree that
Yerffej
Thursday, May 27, 2010 - 18:24
on Forum topic
Bread bursting through slashes - help please!
BJS
jannrn
Thursday, May 27, 2010 - 18:20
on Forum topic
Hello World!
Thanks Sylvia!
Marni
Thursday, May 27, 2010 - 18:17
on Blog post
Baking With a Healed Wrist - I can mix again!
I'm just starting to think
brewninja
Thursday, May 27, 2010 - 18:09
on Forum topic
Whole Wheat Starter to White
Mine is gas only and convection
audra36274
Thursday, May 27, 2010 - 17:53
on Blog post
Can this--should this--marriage be saved?
At least you looked at it with humor!
audra36274
Thursday, May 27, 2010 - 17:45
on Blog post
DOG APPROVED
You know this could go on and on...
audra36274
Thursday, May 27, 2010 - 17:37
on Forum topic
Primitive Cooking Techniques & Discussions
Company Rep
Marni
Thursday, May 27, 2010 - 17:35
on Forum topic
Organic flour supplier in San Diego?
Refresh
Ricko
Thursday, May 27, 2010 - 16:48
on Forum topic
A not-so-sour sourdough?
Nice Snacks!
ehanner
Thursday, May 27, 2010 - 16:01
on Blog post
German Style Lye Pretzel - this is more like it!
What an interesting article
txfarmer
Thursday, May 27, 2010 - 14:53
on Blog post
German Style Lye Pretzel - this is more like it!
People's Food Co-op in Ocean Beach
mse1152
Thursday, May 27, 2010 - 14:51
on Forum topic
Organic flour supplier in San Diego?
A sign indeed!
txfarmer
Thursday, May 27, 2010 - 14:50
on Blog post
German Style Lye Pretzel - this is more like it!
Those look superb! I have

arlo
Thursday, May 27, 2010 - 14:25
on Blog post
German Style Lye Pretzel - this is more like it!
Weighing vs. going "by feel"
liseling
Thursday, May 27, 2010 - 14:13
on Forum topic
Primitive Cooking Techniques & Discussions
Different types of starters.
Anonymous
Thursday, May 27, 2010 - 13:46
on Forum topic
A not-so-sour sourdough?
Same Flour
tgrayson
Thursday, May 27, 2010 - 12:47
on Forum topic
Bread falling after loaf rise
Maybe something about the
tananaBrian
Thursday, May 27, 2010 - 12:40
on Blog post
Why isn't it PINK???
Thank you all

Yippee
Thursday, May 27, 2010 - 12:08
on Blog post
20100523 More Sourdough Pain de Campagne
Springing and singing!

pmccool
Thursday, May 27, 2010 - 12:07
on Blog post
french boule
There is a marked difference
ejm
Thursday, May 27, 2010 - 12:06
on Forum topic
A not-so-sour sourdough?
Apparently, something(method,

mrfrost
Thursday, May 27, 2010 - 12:05
on Blog post
Why isn't it PINK???
I want to live there!

threedogs
Thursday, May 27, 2010 - 11:38
on Forum topic
Great Bakery Video