Recent Forum and Blog Comments

It's beautiful, particularly

jyslouey
Thursday, April 29, 2010 - 02:00
on Blog post
Friday, Saturday, and Sunday
scones

jyslouey
Thursday, April 29, 2010 - 00:16
on Blog post
Scones
SJ-SD questions

dmsnyder
Thursday, April 29, 2010 - 00:13
on Blog post
More San Joaquin Sourdough and fermentation Questions
Jasons CB
bobkay1022
Wednesday, April 28, 2010 - 23:24
on Forum topic
Jason's Quick Coccodrillo Ciabatta Bread
Yeast is only one factor that influences dough

Mini Oven
Wednesday, April 28, 2010 - 23:09
on Forum topic
Minimum amount of yeast
Assignment
hansjoakim
Wednesday, April 28, 2010 - 22:41
on Blog post
Croissants & Pains au Chocolat
Thanks a lot guys.
rossnroller
Wednesday, April 28, 2010 - 21:45
on Forum topic
Why milk powder in milk bread, and not just milk?
Hmm...
rossnroller
Wednesday, April 28, 2010 - 21:37
on Forum topic
Substituting malt syrup for diastatic malt
ohh thats a big mistake. yeah
Chausiubao
Wednesday, April 28, 2010 - 21:04
on Forum topic
Bread books versus natural yeast.
Milk Powder
Anonymous
Wednesday, April 28, 2010 - 20:59
on Forum topic
Why milk powder in milk bread, and not just milk?
Hi,
Thanks for the reply,
koloatree
Wednesday, April 28, 2010 - 20:33
on Forum topic
what other insurance does a bread business need?
Depends on the crust...
BjornErik
Wednesday, April 28, 2010 - 20:22
on Blog post
Horst Bandel's Black Pumpernickel
Equipment, auto
LindyD
Wednesday, April 28, 2010 - 20:19
on Forum topic
what other insurance does a bread business need?
Malt conversion

mrfrost
Wednesday, April 28, 2010 - 19:48
on Forum topic
Substituting malt syrup for diastatic malt
For American NFDM(non fat dry

mrfrost
Wednesday, April 28, 2010 - 19:42
on Forum topic
Why milk powder in milk bread, and not just milk?
milk powder conversion question
rossnroller
Wednesday, April 28, 2010 - 19:31
on Forum topic
Why milk powder in milk bread, and not just milk?
Great looking bread! Yozza

SylviaH
Wednesday, April 28, 2010 - 19:25
on Blog post
Horse Bread
calculating final dough hydration

cgmeyer2
Wednesday, April 28, 2010 - 17:54
on Forum topic
Calculating Final Dough Hydration from Baker's Percentages
thanks
vince hav
Wednesday, April 28, 2010 - 17:49
on Forum topic
MERCURY an thermometers need advice
funny you should ask

varda
Wednesday, April 28, 2010 - 17:48
on Forum topic
completely unsour but very active starter
Pointy ends

wally
Wednesday, April 28, 2010 - 17:34
on Blog post
Making baguettes is hard
You are so right about the small artisan bakery
rhomp2002
Wednesday, April 28, 2010 - 17:28
on Blog post
Heartland Mill Tour
Conversion from commercial yeast to sourdough

caviar
Wednesday, April 28, 2010 - 17:26
on Forum topic
Bread books versus natural yeast.
@goer

subfuscpersona
Wednesday, April 28, 2010 - 17:19
on Forum topic
Bread books versus natural yeast.
another thread
Kroha
Wednesday, April 28, 2010 - 17:05
on Forum topic
completely unsour but very active starter
Now it makes sense

varda
Wednesday, April 28, 2010 - 16:09
on Blog post
Making baguettes is hard
Beautiful, creative rolls, Mini!

SylviaH
Wednesday, April 28, 2010 - 16:06
on Blog post
A Twist on Baguettes with Poolish from Jeffrey Hamelman
If you have a compost heap in

yozzause
Wednesday, April 28, 2010 - 15:21
on Forum topic
Uses for over-fermented sponge
You've inspired me (yet again!)

subfuscpersona
Wednesday, April 28, 2010 - 15:12
on Blog post
Today's Bread
The flour is the most likely candidate

nicodvb
Wednesday, April 28, 2010 - 15:03
on Blog post
Horst Bandel's Black Pumpernickel
impressive

nicodvb
Wednesday, April 28, 2010 - 14:40
on Blog post
Kicking rye starter into shape
Pretty nice cuts!

wally
Wednesday, April 28, 2010 - 14:34
on Blog post
Making baguettes is hard
They look great!

wally
Wednesday, April 28, 2010 - 14:29
on Blog post
A Twist on Baguettes with Poolish from Jeffrey Hamelman
Weekend

ananda
Wednesday, April 28, 2010 - 14:28
on Blog post
Croissants & Pains au Chocolat
Steam=Pressure=Lift

wally
Wednesday, April 28, 2010 - 14:23
on Blog post
Croissants & Pains au Chocolat
Come on , Mini! Break out
Sedlmaierin
Wednesday, April 28, 2010 - 13:45
on Blog post
An almost perfect Pretzel bake......(Hamelman's "Bread")
English or French?

ananda
Wednesday, April 28, 2010 - 13:34
on Blog post
Croissants & Pains au Chocolat
Thanks for all the ideas! I
ANFlynn
Wednesday, April 28, 2010 - 13:33
on Forum topic
German Brotchen Experiment
Pizza dough!
Barbara Krauss
Wednesday, April 28, 2010 - 13:23
on Forum topic
what would you make with a double batch of no-knead (ABin5) dough?
I hope that my rye breads

arlo
Wednesday, April 28, 2010 - 13:09
on Blog post
Two easy and fast rye breads
Those are wonderful

arlo
Wednesday, April 28, 2010 - 13:08
on Blog post
A Twist on Baguettes with Poolish from Jeffrey Hamelman
Are you using a razor?

varda
Wednesday, April 28, 2010 - 13:05
on Blog post
Making baguettes is hard
Quite a dodge

varda
Wednesday, April 28, 2010 - 13:00
on Blog post
Making baguettes is hard
Recent updates

ananda
Wednesday, April 28, 2010 - 12:52
on Blog post
Horst Bandel's Black Pumpernickel
final oven spring!
Ricko
Wednesday, April 28, 2010 - 12:35
on Forum topic
Lesson: Squeeze more sour from your sourdough
Amen ...

BakerBen
Wednesday, April 28, 2010 - 12:20
on Forum topic
Uses for over-fermented sponge
Great pretzels!
txfarmer
Wednesday, April 28, 2010 - 11:38
on Blog post
An almost perfect Pretzel bake......(Hamelman's "Bread")
That is quite a list there Mark!

Mini Oven
Wednesday, April 28, 2010 - 11:36
on Forum topic
German Brotchen Experiment
Very nice!
txfarmer
Wednesday, April 28, 2010 - 11:36
on Blog post
A Twist on Baguettes with Poolish from Jeffrey Hamelman
Thank you bobkay1022 ...nice
jackie9999
Wednesday, April 28, 2010 - 11:32
on Forum topic
Jason's Quick Coccodrillo Ciabatta Bread