Recent Forum and Blog Comments

What was in the plastic containers

Mini Oven
Thursday, May 20, 2010 - 02:56
on Forum topic
orange "hooch"? on aging pizza dough
Hi, jyslouey
In this Loaf, i

Mebake
Thursday, May 20, 2010 - 02:52
on Blog post
50% Wholewheat Loaf
Just look at that dark crumb! Nico!

Mini Oven
Thursday, May 20, 2010 - 02:49
on Blog post
My rye schrotbrot
Looks great!
cfmuirhead
Thursday, May 20, 2010 - 02:26
on Blog post
Hamelman's Pain au Levain
Pyrex bowl

jyslouey
Thursday, May 20, 2010 - 01:21
on Blog post
50% Wholewheat Loaf
Parchment
nicolesue
Thursday, May 20, 2010 - 00:59
on Forum topic
Baking Stone - How to Transfer?
Using Cardboard
nicolesue
Thursday, May 20, 2010 - 00:56
on Forum topic
Baking Stone - How to Transfer?
Temperature Rating of Silicon Mat
nicolesue
Thursday, May 20, 2010 - 00:53
on Forum topic
Baking Stone - How to Transfer?
Dough & Their Temperature
nicolesue
Thursday, May 20, 2010 - 00:48
on Forum topic
Is it possible to overproof?
Yes I suspect your right
overnight baker
Thursday, May 20, 2010 - 00:47
on Blog post
Trip across the channel
It's a vision

nicodvb
Thursday, May 20, 2010 - 00:37
on Forum topic
Feeling like a tart today!
Why Delete?
nicolesue
Thursday, May 20, 2010 - 00:32
on Blog post
French Fold Technique - Thoughts
As Honey comes closer to 100% pure

Mini Oven
Thursday, May 20, 2010 - 00:19
on Forum topic
Honey
Crystals in honey
leucadian
Wednesday, May 19, 2010 - 23:30
on Forum topic
Honey
Thanks to Eric, Sylvia,

Mebake
Wednesday, May 19, 2010 - 22:57
on Blog post
50% Wholewheat Loaf
Miche @ Don
hansjoakim
Wednesday, May 19, 2010 - 22:15
on Blog post
Whole Wheat Pane Casareccio di Genzano
Thanks...
MmeZeeZee
Wednesday, May 19, 2010 - 22:14
on Forum topic
Levain Angst
More replies
hansjoakim
Wednesday, May 19, 2010 - 22:05
on Blog post
Walnut levain and croissants
Central Milling Artisan Bakers Craft flour

tuziksmith
Wednesday, May 19, 2010 - 21:54
on Blog post
Hamelman's Pain au Levain
I zap it in the microwave too

DorotaM
Wednesday, May 19, 2010 - 21:49
on Forum topic
Honey
These were awesome...for the most part!
Anonymous
Wednesday, May 19, 2010 - 21:35
on Basic page
Pita Bread
Lovely galette, Sylvia!
hansjoakim
Wednesday, May 19, 2010 - 21:31
on Forum topic
Feeling like a tart today!
Wow Sylvia!
althetrainer
Wednesday, May 19, 2010 - 21:12
on Forum topic
Feeling like a tart today!
Yum!

dmsnyder
Wednesday, May 19, 2010 - 21:11
on Forum topic
Feeling like a tart today!
Mine does that in clear plastic containers
althetrainer
Wednesday, May 19, 2010 - 21:06
on Forum topic
Honey
Honestly? No idea, but I
fancypantalons
Wednesday, May 19, 2010 - 21:06
on Forum topic
Different types of yeast?
stretch and fold

jyslouey
Wednesday, May 19, 2010 - 20:51
on Blog post
French Fold Technique - Thoughts
Ooooo looks delicious!
althetrainer
Wednesday, May 19, 2010 - 20:35
on Forum topic
Junior's Famous No. 1 Cheesecake
Instant yeast.
Anonymous
Wednesday, May 19, 2010 - 20:31
on Forum topic
Different types of yeast?
de-crystallise it
PaddyL
Wednesday, May 19, 2010 - 20:28
on Forum topic
Honey
Just get the instant yeast.
fancypantalons
Wednesday, May 19, 2010 - 20:21
on Forum topic
Different types of yeast?
wow this looks delicious!

SylviaH
Wednesday, May 19, 2010 - 20:11
on Blog post
5/14/10 - Cranberry Apple Cider Bread with Walnuts
Parchment
Broc
Wednesday, May 19, 2010 - 19:54
on Forum topic
Baking Stone - How to Transfer?
I am boggled that I can't
flyboy912
Wednesday, May 19, 2010 - 18:25
on Forum topic
A visit to my local Farmers Market today
BTW, it's mainly made with
gcook17
Wednesday, May 19, 2010 - 18:21
on Blog post
Hamelman's Pain au Levain
Questions
pattycakes
Wednesday, May 19, 2010 - 17:03
on Blog post
Walnut levain and croissants
One question
scottsourdough
Wednesday, May 19, 2010 - 16:45
on Blog post
Walnut levain and croissants
Thank you!
jsk
Wednesday, May 19, 2010 - 16:44
on Blog post
Hamelman's Rye With Sunflower Seeds
This looks delicious
manicbovine
Wednesday, May 19, 2010 - 16:41
on Blog post
My rye schrotbrot
Hmmm...

wally
Wednesday, May 19, 2010 - 15:56
on Forum topic
Why do we turn down the oven after introducing the bread?
Crumb Shot

Wild-Yeast
Wednesday, May 19, 2010 - 15:52
on Forum topic
Pain Au Levain
If I could reach out through
salma
Wednesday, May 19, 2010 - 15:35
on Blog post
Walnut levain and croissants
Photo editor

Candango
Wednesday, May 19, 2010 - 15:19
on Blog post
Rose's Rye
To adjust for heat loss
topslakr
Wednesday, May 19, 2010 - 15:18
on Forum topic
Why do we turn down the oven after introducing the bread?
Use Photo Editor

Nickisafoodie
Wednesday, May 19, 2010 - 15:04
on Blog post
Rose's Rye
Over proofing?
ehanner
Wednesday, May 19, 2010 - 14:37
on Forum topic
Is it possible to overproof?
a bit pricey

SylviaH
Wednesday, May 19, 2010 - 14:31
on Forum topic
A visit to my local Farmers Market today
Baking.
Anonymous
Wednesday, May 19, 2010 - 14:24
on Blog post
Wild Yeast Sourdough Starter
Nick, let me know if it works

AnnaInNC
Wednesday, May 19, 2010 - 14:17
on Forum topic
Losing Shape from Banneton to Baking Stone
I forgot to mention
ehanner
Wednesday, May 19, 2010 - 14:00
on Blog post
50% Wholewheat Loaf