Recent Forum and Blog Comments

Thanks, David!
DonD
Tuesday, May 11, 2010 - 18:54
on Blog post
Pane Casareccio di Genzano for a Spring Al Fresco Dinner
Michigan Morels
DonD
Tuesday, May 11, 2010 - 18:49
on Blog post
Pane Casareccio di Genzano for a Spring Al Fresco Dinner
E-mail sent.

dmsnyder
Tuesday, May 11, 2010 - 18:18
on Forum topic
Wanted: Test Bakers
Not a diabetic, are you?
PaddyL
Tuesday, May 11, 2010 - 17:55
on Forum topic
Why a starter in the first place?
wow!
spsq
Tuesday, May 11, 2010 - 16:55
on Blog post
Pull-apart bread
Thanks

Elagins
Tuesday, May 11, 2010 - 15:55
on Forum topic
Wanted: Test Bakers
sign-up link correction

subfuscpersona
Tuesday, May 11, 2010 - 15:49
on Forum topic
Wanted: Test Bakers
Arrowheadmills Unbleached Organic White Flour
Sedlmaierin
Tuesday, May 11, 2010 - 15:48
on Blog post
Mixed-flour Miche by Hamelman a la Magritte-try #1
Hi Again,
Aussie Pete
Tuesday, May 11, 2010 - 15:43
on Blog post
My imitation of Chad Robertson's Country Sourdough
My new starter
althetrainer
Tuesday, May 11, 2010 - 15:23
on Blog post
Starters - Are they ready?
I aspire to such an olive oil
dlstanf2
Tuesday, May 11, 2010 - 15:19
on Forum topic
i think this is an improved more open crumb....
Yum!
althetrainer
Tuesday, May 11, 2010 - 15:12
on Blog post
Zuccotto, a cake for all occasions
Group effort!
althetrainer
Tuesday, May 11, 2010 - 15:09
on Blog post
Baking with a Broken Wrist
Here's a list of the acidic
dlstanf2
Tuesday, May 11, 2010 - 14:52
on Forum topic
Struggles with sluggish sourdough starter
I wish I could be fortunate
Feistywidget
Tuesday, May 11, 2010 - 14:08
on Forum topic
cream-filled buns
That is lovely!

SylviaH
Tuesday, May 11, 2010 - 14:03
on Blog post
Zuccotto, a cake for all occasions
A toast to you both

ananda
Tuesday, May 11, 2010 - 13:59
on Blog post
Yozza and Rossnroller’s Great Wood Fired Oven Adventure
Wonderful family, Marni!

SylviaH
Tuesday, May 11, 2010 - 13:57
on Blog post
Baking with a Broken Wrist
Hi again!
I´ve decided to try
carlos
Tuesday, May 11, 2010 - 13:48
on Forum topic
Pizza, for now.
Thank you, breadinquito

pmccool
Tuesday, May 11, 2010 - 13:19
on Blog post
Updated Kitchen - Photos
You are right that kitchen size and kitchen output

pmccool
Tuesday, May 11, 2010 - 13:14
on Blog post
Updated Kitchen - Photos
Definitely a bread to master

ananda
Tuesday, May 11, 2010 - 13:04
on Blog post
Pane Casareccio di Genzano for a Spring Al Fresco Dinner
Sorry, that model has been discontinued

pmccool
Tuesday, May 11, 2010 - 12:56
on Blog post
Updated Kitchen - Photos
Hey, cookingwithdenay,
I am
Tasty Little Dish
Tuesday, May 11, 2010 - 12:47
on Forum topic
Selling at farmer's markets
I am completely envious

wally
Tuesday, May 11, 2010 - 12:45
on Blog post
Pane Casareccio di Genzano for a Spring Al Fresco Dinner
Glad to hear that you are healing!

pmccool
Tuesday, May 11, 2010 - 12:45
on Blog post
Baking with a Broken Wrist
Sold! Where do I pick it up?

pmccool
Tuesday, May 11, 2010 - 12:43
on Blog post
Zuccotto, a cake for all occasions
That's one tasty looking pizza!

wally
Tuesday, May 11, 2010 - 12:38
on Blog post
Yozza and Rossnroller’s Great Wood Fired Oven Adventure
Pleasant hill grain
Newfieguy
Tuesday, May 11, 2010 - 12:26
on Forum topic
Why a starter in the first place?
Yes, you can keep starter
AOJ
Tuesday, May 11, 2010 - 12:26
on Forum topic
Why a starter in the first place?
Chia Seeds

sharonk
Tuesday, May 11, 2010 - 12:24
on Blog post
The Bread That Would Not Die (Secret Ingredient: Chia Seed)
precioso!
breadinquito
Tuesday, May 11, 2010 - 12:21
on Blog post
Updated Kitchen - Photos
It all depends...
dsoleil
Tuesday, May 11, 2010 - 11:42
on Forum topic
Stretch and Fold
Envy?
sagharbormo
Tuesday, May 11, 2010 - 11:25
on Blog post
Updated Kitchen - Photos
Freeze It
Postal Grunt
Tuesday, May 11, 2010 - 11:23
on Forum topic
Why a starter in the first place?
Hi-Protein flour
Royall Clark
Tuesday, May 11, 2010 - 11:17
on Forum topic
Un-bleached flour
Seems to me you could try

Mini Oven
Tuesday, May 11, 2010 - 11:08
on Forum topic
Un-bleached flour
Possible Authentication
Postal Grunt
Tuesday, May 11, 2010 - 11:02
on Forum topic
Why a starter in the first place?
Also thanks for the tip on the yeast packets expiry dates!
Newfieguy
Tuesday, May 11, 2010 - 10:58
on Forum topic
Why a starter in the first place?
You Can Do It!
Postal Grunt
Tuesday, May 11, 2010 - 10:55
on Forum topic
Whole wheat sourdough recipe - substituting AP and rye flour
Interesting
Newfieguy
Tuesday, May 11, 2010 - 10:52
on Forum topic
Why a starter in the first place?
Nonsense

flournwater
Tuesday, May 11, 2010 - 10:51
on Forum topic
Why a starter in the first place?
Then don't add more than 1/4 c rye flour

Mini Oven
Tuesday, May 11, 2010 - 10:43
on Forum topic
Whole wheat sourdough recipe - substituting AP and rye flour
Yes, they seem to look ready

Mini Oven
Tuesday, May 11, 2010 - 10:24
on Blog post
Starters - Are they ready?
Wind Fall May Not be a Plus

flournwater
Tuesday, May 11, 2010 - 10:16
on Forum topic
Why a starter in the first place?
Wait until you hear one
tananaBrian
Tuesday, May 11, 2010 - 10:16
on Forum topic
Finally - I heard my bread sing!!
i use Bob's Red Mill organic
eatbread
Tuesday, May 11, 2010 - 10:12
on Forum topic
i think this is an improved more open crumb....
Authenticatiion Sought

flournwater
Tuesday, May 11, 2010 - 10:12
on Forum topic
Why a starter in the first place?
look over there!
eatbread
Tuesday, May 11, 2010 - 10:11
on Forum topic
i think this is an improved more open crumb....
moved to fridge
lacuna
Tuesday, May 11, 2010 - 10:11
on Forum topic
Collapsing starter - not feeding enough? Double in bulk before or after deflation?