Recent Forum and Blog Comments

Hi,
The pizza recipe is
koloatree
Monday, May 24, 2010 - 13:45
on Blog post
Today's bake
Sure it can
scottsourdough
Monday, May 24, 2010 - 13:32
on Forum topic
Hybrid sourdough. Can this be converted to "pure" sourdough?
ppm

ananda
Monday, May 24, 2010 - 13:27
on Forum topic
bread dough enhancer
Stay inside.

Mini Oven
Monday, May 24, 2010 - 13:18
on Forum topic
Proper dough temperature of dough after kneading
Yes Nico, you've mentioned that before

Mini Oven
Monday, May 24, 2010 - 13:14
on Forum topic
Detmolder rye bread
Um, not quite true

gary.turner
Monday, May 24, 2010 - 12:31
on Forum topic
Downloading Baker's Spreadsheets
What should I do when the temperture outside is 87F?
ramat123
Monday, May 24, 2010 - 12:23
on Forum topic
Proper dough temperature of dough after kneading
How much starter was used for each

Mini Oven
Monday, May 24, 2010 - 12:17
on Forum topic
Is there really that much of a difference?
Sub away!

wassisname
Monday, May 24, 2010 - 12:14
on Forum topic
Starter, levain, poolish or biga - what's the difference?
Another vote for parchment

wassisname
Monday, May 24, 2010 - 11:33
on Forum topic
Transfering dough to the stone - CALLING ALL PIZZA MAKERS!
I couldn't agree with you more!

Mini Oven
Monday, May 24, 2010 - 11:29
on Forum topic
Friesisches Schwarzbrot - Friesian Rye
Try shifting your focus to the water

pmccool
Monday, May 24, 2010 - 11:29
on Forum topic
Help With Gluten Formation
I have an additional question to this.
Anonymous
Monday, May 24, 2010 - 11:26
on Forum topic
Starter, levain, poolish or biga - what's the difference?
Your baguettes look very
salma
Monday, May 24, 2010 - 10:52
on Blog post
Today's bake
Bread Crackers
RachelJ
Monday, May 24, 2010 - 10:49
on Forum topic
Crackers, anyone?
Out of my own kitchen :)
RachelJ
Monday, May 24, 2010 - 10:39
on Forum topic
Home-Based Bakery - A Little Advice Please? :)
Great looking Bread
ehanner
Monday, May 24, 2010 - 10:37
on Blog post
French bread 101
Pizza peel
earth3rd
Monday, May 24, 2010 - 10:07
on Forum topic
Transfering dough to the stone - CALLING ALL PIZZA MAKERS!
Delicious!

SylviaH
Monday, May 24, 2010 - 10:05
on Blog post
Today's bake
Glossary

mrfrost
Monday, May 24, 2010 - 09:43
on Forum topic
Starter, levain, poolish or biga - what's the difference?
Hi EvaGal,
copyu
Monday, May 24, 2010 - 09:34
on Forum topic
bread dough enhancer
Suas

wally
Monday, May 24, 2010 - 09:27
on Blog post
Walnut levain and croissants
underproofing
Yogibaker
Monday, May 24, 2010 - 09:26
on Forum topic
Air bubble under top crust
I was wondering...

hanseata
Monday, May 24, 2010 - 09:20
on Blog post
My version of Eric Kayser's Pain aux Cereales
To sponge or not?
Yogibaker
Monday, May 24, 2010 - 09:16
on Forum topic
Hybrid sourdough. Can this be converted to "pure" sourdough?
Crackly crust

dmsnyder
Monday, May 24, 2010 - 09:12
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Thanks, Andy!

dmsnyder
Monday, May 24, 2010 - 09:06
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Fermentation

hanseata
Monday, May 24, 2010 - 09:06
on Forum topic
Friesisches Schwarzbrot - Friesian Rye
Thanks, Don!

dmsnyder
Monday, May 24, 2010 - 09:02
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Crackling Italian

dmsnyder
Monday, May 24, 2010 - 08:57
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Breadmatters

ananda
Monday, May 24, 2010 - 08:44
on Blog post
Walnut levain and croissants
Fermentation

ananda
Monday, May 24, 2010 - 08:33
on Forum topic
Friesisches Schwarzbrot - Friesian Rye
Another suggestion...
hansjoakim
Monday, May 24, 2010 - 08:31
on Blog post
Walnut levain and croissants
Pesto
ciabattaventi
Monday, May 24, 2010 - 08:28
on Blog post
Pesto Bread
Puff @ Andy
hansjoakim
Monday, May 24, 2010 - 08:27
on Blog post
Walnut levain and croissants
Consistent Crackly Crust Conundrum Conquered?
Marni
Monday, May 24, 2010 - 08:23
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Longer rise times...
dsoleil
Monday, May 24, 2010 - 08:21
on Forum topic
Hybrid sourdough. Can this be converted to "pure" sourdough?
Vitamin C
EvaGal
Monday, May 24, 2010 - 08:07
on Forum topic
bread dough enhancer
I agree with Andy...
copyu
Monday, May 24, 2010 - 07:56
on Forum topic
bread dough enhancer
true, Andy, it could have
Sedlmaierin
Monday, May 24, 2010 - 07:40
on Blog post
Catching up with blogging:"Bread" Vermont SD, Vermont SD with increased WG, SD 80%Rye with rye flour soaker variation
Thank you David!
Sedlmaierin
Monday, May 24, 2010 - 07:37
on Blog post
Catching up with blogging:"Bread" Vermont SD, Vermont SD with increased WG, SD 80%Rye with rye flour soaker variation
I forgot to say

nicodvb
Monday, May 24, 2010 - 07:29
on Forum topic
Detmolder rye bread
Thanks Eric

nicodvb
Monday, May 24, 2010 - 07:17
on Forum topic
Detmolder rye bread
Thanks for the suggestion
DonD
Monday, May 24, 2010 - 07:15
on Blog post
My version of Eric Kayser's Pain aux Cereales
Dutch versus German?

hanseata
Monday, May 24, 2010 - 06:51
on Forum topic
Friesisches Schwarzbrot - Friesian Rye
Bravo Nico!
ehanner
Monday, May 24, 2010 - 06:49
on Forum topic
Detmolder rye bread
Congratulations, David!
DonD
Monday, May 24, 2010 - 06:10
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Home Based Bakery

jpchisari
Monday, May 24, 2010 - 05:54
on Forum topic
Home-Based Bakery - A Little Advice Please? :)
Fries roggebrood
pipo1000
Monday, May 24, 2010 - 05:52
on Forum topic
Friesisches Schwarzbrot - Friesian Rye
Welcome to the forum
ehanner
Monday, May 24, 2010 - 05:52
on Blog post
I love bread