Recent Forum and Blog Comments

I don't know why he left the lye dunk out

Mini Oven
Sunday, May 23, 2010 - 01:21
on Forum topic
Question on lye pretzels
Now Press 9 followed by 0 then Start...

Wild-Yeast
Saturday, May 22, 2010 - 23:04
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Nick, thanks for your

Mebake
Saturday, May 22, 2010 - 22:57
on Blog post
PR's WGB 100% Whole Wheat Sandwich Loaf
Bold Bake

ananda
Saturday, May 22, 2010 - 22:48
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Thanks, Sylvia!

dmsnyder
Saturday, May 22, 2010 - 22:44
on Blog post
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread"
Thanks to all! I couldn't

Mebake
Saturday, May 22, 2010 - 22:44
on Blog post
PR's WGB 100% Whole Wheat Sandwich Loaf
Thanks, Lindy!

dmsnyder
Saturday, May 22, 2010 - 22:41
on Blog post
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread"
Thanks, Larry!

dmsnyder
Saturday, May 22, 2010 - 22:40
on Blog post
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread"
Thanks, Andy!

dmsnyder
Saturday, May 22, 2010 - 22:36
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Thanks, +Wild-Yeast

dmsnyder
Saturday, May 22, 2010 - 22:26
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Hi Bea,
The loaf at the

ananda
Saturday, May 22, 2010 - 22:18
on Forum topic
dark rye flour in australia
Cogito et KitchenAid Mixers

Wild-Yeast
Saturday, May 22, 2010 - 22:13
on Forum topic
Kitchenaid mixers. Hobart Vs. "The current ones".
Great post David

ananda
Saturday, May 22, 2010 - 21:54
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Still Miss the Old Union Oyster House...

Wild-Yeast
Saturday, May 22, 2010 - 21:40
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Kitchen work
proth5
Saturday, May 22, 2010 - 21:15
on Blog post
Consistent Crackly Crust Conundrum Conquered?
:-) Thanks. I was a math
GloriouslyHomemade
Saturday, May 22, 2010 - 20:58
on Forum topic
Sourdough Conversion - check math please?
You got your algebra
Caltrain
Saturday, May 22, 2010 - 20:47
on Forum topic
Sourdough Conversion - check math please?
Gorgeous boule's

SylviaH
Saturday, May 22, 2010 - 20:26
on Blog post
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread"
How do they taste?
LindyD
Saturday, May 22, 2010 - 20:14
on Blog post
Poolish baguettes for Bread challenge
Gas oven

dmsnyder
Saturday, May 22, 2010 - 19:56
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Thanks. Your muffins look
drdobg
Saturday, May 22, 2010 - 19:55
on Forum topic
PR's English muffins from Artisan Bread Everyday
Gorgeous.
Terrific contrast
LindyD
Saturday, May 22, 2010 - 19:55
on Blog post
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread"
More sticky notes on my fridge
LindyD
Saturday, May 22, 2010 - 19:47
on Blog post
Consistent Crackly Crust Conundrum Conquered?
nutrimill gasket/seal
freckled
Saturday, May 22, 2010 - 19:35
on Forum topic
speed and flour dustiness of impact vs stone mills (ie nutrimill vs fidibus)
Humidity

dmsnyder
Saturday, May 22, 2010 - 19:30
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Eric, you're approaching it from the wrong angle!

dmsnyder
Saturday, May 22, 2010 - 19:24
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Crackly crumb

wally
Saturday, May 22, 2010 - 19:23
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Crumb shots and tasting notes are now added.

dmsnyder
Saturday, May 22, 2010 - 19:12
on Blog post
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread"
The boules are beautiful looking....

wally
Saturday, May 22, 2010 - 19:07
on Blog post
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread"
Vermont Sourdough and ...
Paddyscake
Saturday, May 22, 2010 - 19:00
on Blog post
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread"
The Oven Conondrum
ehanner
Saturday, May 22, 2010 - 18:59
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Thanks, Arlo!

dmsnyder
Saturday, May 22, 2010 - 18:51
on Blog post
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread"
Guten Appetit!

hanseata
Saturday, May 22, 2010 - 17:34
on Forum topic
Rheinisches Schwarzbrot - Rhineland Rye
I love this loaf, although I

arlo
Saturday, May 22, 2010 - 17:34
on Blog post
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread"
reply from sourdough baker
Bee18
Saturday, May 22, 2010 - 17:29
on Forum topic
dark rye flour in australia
Thanks, Floyd!

dmsnyder
Saturday, May 22, 2010 - 17:22
on Blog post
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread"
KitchenAid oven @ Pat

dmsnyder
Saturday, May 22, 2010 - 17:16
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Those look incredible. I

Floydm
Saturday, May 22, 2010 - 16:59
on Blog post
Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread"
BBA and ABED English Muffins
cady
Saturday, May 22, 2010 - 16:45
on Forum topic
PR's English muffins from Artisan Bread Everyday
Love to try it
proth5
Saturday, May 22, 2010 - 16:37
on Blog post
Consistent Crackly Crust Conundrum Conquered?
Checking the loaf temp.
BerniePiel
Saturday, May 22, 2010 - 16:04
on Forum topic
Am I OK Here?
Hello Richie and Welcome!

Mini Oven
Saturday, May 22, 2010 - 15:49
on Forum topic
Hello Y'all
I did that once...

Mini Oven
Saturday, May 22, 2010 - 15:42
on Forum topic
Bermaline pan
Thanks LindyD and RobynNZ!
elcouisto
Saturday, May 22, 2010 - 15:38
on Forum topic
Hand making large quantities of loaves?
The loaf looks superb,
BerniePiel
Saturday, May 22, 2010 - 15:36
on Blog post
PR's WGB 100% Whole Wheat Sandwich Loaf
Flaxseed and Sprinkles

hanseata
Saturday, May 22, 2010 - 15:11
on Blog post
My version of Eric Kayser's Pain aux Cereales
No problem, Llindy, I think Stan's comment
BerniePiel
Saturday, May 22, 2010 - 15:03
on Forum topic
Flour prices and availability
Finally got a chance to try this

wassisname
Saturday, May 22, 2010 - 14:32
on Forum topic
Rheinisches Schwarzbrot - Rhineland Rye
Flour Prices
ronhol
Saturday, May 22, 2010 - 14:23
on Forum topic
Flour prices and availability
David, here is a link you may

davidg618
Saturday, May 22, 2010 - 13:57
on Forum topic
Seeking Advice on Creating a Whole Wheat Starter from Carl's Dried Starter