Recent Forum and Blog Comments

LOL, Brian!
C
Sedlmaierin
Friday, April 16, 2010 - 07:01
on Blog post
90% Rye Sourdough from "Bread" by Hamelman
Thanks everyone...
As to the

UnConundrum
Friday, April 16, 2010 - 05:26
on Forum topic
I'm disappointed
just quickly for now

ananda
Friday, April 16, 2010 - 05:24
on Blog post
Pumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker"
thanks andy
Bee18
Friday, April 16, 2010 - 05:15
on Blog post
Pumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker"
Beautiful Bread txfarmer
ehanner
Friday, April 16, 2010 - 05:13
on Blog post
100% sourdough Chocolate Prunes Bread
Scott Plans

ClimbHi
Friday, April 16, 2010 - 05:03
on Forum topic
Alan Scott ovens
Soaking

ananda
Friday, April 16, 2010 - 03:31
on Blog post
Pumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker"
soaking kibbled rye ?
Bee18
Friday, April 16, 2010 - 03:23
on Blog post
Pumpernickel Bread from George Greenstein's "Secrets of a Jewish Baker"
yep. thats me

hutchndi
Friday, April 16, 2010 - 03:02
on Blog post
100% sourdough Chocolate Prunes Bread
A great Lunch

ananda
Friday, April 16, 2010 - 01:51
on Blog post
DonD's Baguettes à'Ancienne with Cold Retardation
UK beers

davidg618
Friday, April 16, 2010 - 01:46
on Blog post
Pain de Champagne; no, that's not misspelled
Hi David G, Thanks for your
rossnroller
Friday, April 16, 2010 - 01:43
on Blog post
Pain de Champagne; no, that's not misspelled
excellent advice!
jj1109
Friday, April 16, 2010 - 01:32
on Blog post
Sour dough HELP!!!
Thanks, Mini

davidg618
Friday, April 16, 2010 - 01:29
on Blog post
Pain de Champagne; no, that's not misspelled
Shine and gelatinisation

ananda
Friday, April 16, 2010 - 01:12
on Forum topic
Reusing water w/ barley malt syrup
Why
Aussie Pete
Friday, April 16, 2010 - 00:14
on Blog post
DonD's Baguettes à'Ancienne with Cold Retardation
Darn Deutchlanders... I wish
tananaBrian
Thursday, April 15, 2010 - 23:41
on Blog post
90% Rye Sourdough from "Bread" by Hamelman
My experience
proth5
Thursday, April 15, 2010 - 23:00
on Forum topic
I'm disappointed
New to forum - thinking of build Alan Scott oven

BakerBen
Thursday, April 15, 2010 - 21:58
on Forum topic
Alan Scott ovens
Just an update.
Anonymous
Thursday, April 15, 2010 - 21:45
on Forum topic
Starter tempuratures
I would probably market your
tananaBrian
Thursday, April 15, 2010 - 21:43
on Forum topic
How do you make a "light calories bread"
Keeping a starter warm/ pockets

Mini Oven
Thursday, April 15, 2010 - 20:40
on Forum topic
Hello from CA/pics of attempt SD #2
Thank you Christine and Jenny
LindyD
Thursday, April 15, 2010 - 19:47
on Blog post
Hamelman Bread challenge: the quintessential bagel
Wonderful write up
LindyD
Thursday, April 15, 2010 - 19:44
on Blog post
DonD's Baguettes à'Ancienne with Cold Retardation
If you are not familiar with
Yerffej
Thursday, April 15, 2010 - 19:40
on Forum topic
I'm disappointed
Mini, die schmecken echt
Sedlmaierin
Thursday, April 15, 2010 - 19:25
on Blog post
90% Rye Sourdough from "Bread" by Hamelman
Fascinating stuff, Andy
LindyD
Thursday, April 15, 2010 - 19:22
on Forum topic
Reusing water w/ barley malt syrup
I agree with the baove
inlovewbread
Thursday, April 15, 2010 - 19:16
on Forum topic
I'm disappointed
Perhaps I'm misunderstanding
blaisepascal
Thursday, April 15, 2010 - 18:56
on Forum topic
I'm disappointed
Of course it shows up. I too
txfarmer
Thursday, April 15, 2010 - 18:47
on Blog post
100% sourdough Chocolate Prunes Bread
so the sourdough flavor

hutchndi
Thursday, April 15, 2010 - 18:31
on Blog post
100% sourdough Chocolate Prunes Bread
yah i know 6500-7500 in non
Sean McFarlane
Thursday, April 15, 2010 - 18:25
on Forum topic
Field tirp
Lovely Bagel

jennyloh
Thursday, April 15, 2010 - 18:25
on Blog post
Hamelman Bread challenge: the quintessential bagel
Whole Meal with Recipe

jennyloh
Thursday, April 15, 2010 - 18:21
on Blog post
Sugarless Loaf with Water Roux Starter
A truly beautiful loaf.

Mini Oven
Thursday, April 15, 2010 - 18:19
on Blog post
Pain de Champagne; no, that's not misspelled
Try different wheat

Nickisafoodie
Thursday, April 15, 2010 - 18:14
on Forum topic
I'm disappointed
Tracy, was salt in the starter and mixed

Mini Oven
Thursday, April 15, 2010 - 18:06
on Blog post
Mini's Favorite 100% Rye Ratio
Because variety is good?
txfarmer
Thursday, April 15, 2010 - 17:48
on Blog post
100% sourdough Chocolate Prunes Bread
I've been wondering myself

Mini Oven
Thursday, April 15, 2010 - 17:01
on Blog post
90% Rye Sourdough from "Bread" by Hamelman
A bit deeper
LindyD
Thursday, April 15, 2010 - 16:59
on Forum topic
Reusing water w/ barley malt syrup
Lots of usefull ideas, now I
oskar270
Thursday, April 15, 2010 - 16:25
on Forum topic
Bread Board
Very nice
Brotfan
Thursday, April 15, 2010 - 16:21
on Blog post
Still alive
nothin against prunes....

hutchndi
Thursday, April 15, 2010 - 15:57
on Blog post
100% sourdough Chocolate Prunes Bread
Great looking loaf!
LeeYong
Thursday, April 15, 2010 - 15:19
on Blog post
Sugarless Loaf with Water Roux Starter
I haven't baked yet!
Anonymous
Thursday, April 15, 2010 - 14:26
on Forum topic
Starter tempuratures
problem with bamboo

Elagins
Thursday, April 15, 2010 - 14:24
on Forum topic
Bread Board
50% Whole-Wheat SD Bread
Ford
Thursday, April 15, 2010 - 13:35
on Forum topic
Lot's of sour dough questions
About aromas...
breadinquito
Thursday, April 15, 2010 - 13:34
on Forum topic
Starter tempuratures
I love visiting Zingermans!

arlo
Thursday, April 15, 2010 - 13:11
on Forum topic
Field tirp
If you want the actual recipe I use, let me know.
saraugie
Thursday, April 15, 2010 - 13:10
on Forum topic
Lot's of sour dough questions