Recent Forum and Blog Comments

Larry....yeah, I should have
smasty
Wednesday, May 5, 2010 - 05:54
on Blog post
Roasted Cashew and Date 1-2-3 Bread
Thanks Lindy! yes, I'll be
smasty
Wednesday, May 5, 2010 - 05:53
on Blog post
Roasted Cashew and Date 1-2-3 Bread
Actually closer to $6,000
Barbara Krauss
Wednesday, May 5, 2010 - 05:44
on Forum topic
Divine inspiration--for me it way Larraburu Brother's SF SD. What was it for you?
Your question got me thinking

davidg618
Wednesday, May 5, 2010 - 05:39
on Forum topic
how to tell if bulk fermentation is finished when...
How the Bear Claws Turned Out
Dwayne
Wednesday, May 5, 2010 - 05:31
on Blog post
Croissants....well...not quite
Hmmm...

JoeV
Wednesday, May 5, 2010 - 05:19
on Forum topic
Peshwari Naan, Scones & baking stone question
Beautiful Work Don!
ehanner
Wednesday, May 5, 2010 - 05:14
on Blog post
My version of Eric Kayser's Pain aux Cereales
Al thanks for posting the
ZD
Wednesday, May 5, 2010 - 05:12
on Blog post
Bread sculptures
This is one Yummy bread!

Mebake
Wednesday, May 5, 2010 - 02:24
on Blog post
My version of Eric Kayser's Pain aux Cereales
Differences

ananda
Wednesday, May 5, 2010 - 00:44
on Forum topic
Bread Baking in a Wood-Fired Oven with Dan Wing
Puffed up nicely

jennyloh
Tuesday, May 4, 2010 - 22:47
on Blog post
Bagels (without key ingredients) - Jeffrey Hamelman's Challenge
how funny that i just did the
eatbread
Tuesday, May 4, 2010 - 22:01
on Forum topic
how to tell if bulk fermentation is finished when...
Beautiful Bâtards, Don!

dmsnyder
Tuesday, May 4, 2010 - 21:52
on Blog post
My version of Eric Kayser's Pain aux Cereales
Recipe
althetrainer
Tuesday, May 4, 2010 - 21:45
on Blog post
Bread sculptures
Some more factors to consider

dmsnyder
Tuesday, May 4, 2010 - 21:38
on Forum topic
French bread: times and temps
recipe advice
mlucas
Tuesday, May 4, 2010 - 21:34
on Forum topic
Haven't Mastered The "FEEL" yet
Crisp Crust
petercook
Tuesday, May 4, 2010 - 21:16
on Forum topic
French bread: times and temps
Interesting awards
rhomp2002
Tuesday, May 4, 2010 - 21:05
on Forum topic
James Beard awards 2010
wow, he really baked

SylviaH
Tuesday, May 4, 2010 - 21:04
on Blog post
Bread sculptures
A reasonable suggestion
Postal Grunt
Tuesday, May 4, 2010 - 21:01
on Forum topic
Haven't Mastered The "FEEL" yet
This one is certainly quick
arhoolie
Tuesday, May 4, 2010 - 20:58
on Forum topic
Sour Dough pancakes
Vinegar isn't the answer

Debra Wink
Tuesday, May 4, 2010 - 20:57
on Forum topic
Struggles with sluggish sourdough starter
retarder

SylviaH
Tuesday, May 4, 2010 - 20:46
on Blog post
My version of Eric Kayser's Pain aux Cereales
Porridge Bread - a recipe
PaddyL
Tuesday, May 4, 2010 - 20:44
on Forum topic
Using leftover stone-ground oatmeal
Hay Larry, South West

Faith in Virginia
Tuesday, May 4, 2010 - 20:43
on Forum topic
Bread Baking in a Wood-Fired Oven with Dan Wing
Ben I will fly into

Faith in Virginia
Tuesday, May 4, 2010 - 20:42
on Forum topic
Bread Baking in a Wood-Fired Oven with Dan Wing
Thanks, Lindy!

dmsnyder
Tuesday, May 4, 2010 - 20:21
on Blog post
Packing for a visit to family
To be honest, I can't tell

pdiff
Tuesday, May 4, 2010 - 20:14
on Forum topic
Bread Baking in a Wood-Fired Oven with Dan Wing
Thanks, Sylvia!

dmsnyder
Tuesday, May 4, 2010 - 20:12
on Blog post
Packing for a visit to family
What was your resting time?

pdiff
Tuesday, May 4, 2010 - 20:10
on Blog post
Poolish Baguette from "Bread"...Finally!
Fluff averse family @ hansjoakim

dmsnyder
Tuesday, May 4, 2010 - 20:03
on Blog post
Packing for a visit to family
Criteria for "fully fermented"

dmsnyder
Tuesday, May 4, 2010 - 19:23
on Forum topic
how to tell if bulk fermentation is finished when...
Treadmill or Fun?

hanseata
Tuesday, May 4, 2010 - 19:17
on Forum topic
Hobby to Business
Good bread = good growth
LindyD
Tuesday, May 4, 2010 - 18:47
on Blog post
Packing for a visit to family
Test it for ripeness (fully
Yerffej
Tuesday, May 4, 2010 - 18:18
on Forum topic
how to tell if bulk fermentation is finished when...
Depends

flournwater
Tuesday, May 4, 2010 - 18:15
on Forum topic
perforated pans
KAF WFO Classz - questions

BakerBen
Tuesday, May 4, 2010 - 18:13
on Forum topic
Bread Baking in a Wood-Fired Oven with Dan Wing
Question:
LindyD
Tuesday, May 4, 2010 - 18:03
on Forum topic
Bread Baking in a Wood-Fired Oven with Dan Wing
Curious about the outcome
LindyD
Tuesday, May 4, 2010 - 17:58
on Forum topic
Hobby to Business
Hi,
I forgot to take a
koloatree
Tuesday, May 4, 2010 - 17:44
on Blog post
Poolish Baguette from "Bread"...Finally!
Nice looking boules

wally
Tuesday, May 4, 2010 - 17:36
on Blog post
Roasted Cashew and Date 1-2-3 Bread
Nice looking gringes

wally
Tuesday, May 4, 2010 - 17:34
on Blog post
Poolish Baguette from "Bread"...Finally!
I'm in!

wally
Tuesday, May 4, 2010 - 17:31
on Forum topic
Bread Baking in a Wood-Fired Oven with Dan Wing
well that makes sense!
amauer
Tuesday, May 4, 2010 - 17:26
on Forum topic
French bread: times and temps
The dough may not double, but

mrfrost
Tuesday, May 4, 2010 - 17:16
on Forum topic
how to tell if bulk fermentation is finished when...
100% spelt flour
jombay
Tuesday, May 4, 2010 - 17:09
on Blog post
Spelt Croissants
I had planned on using about
cyalexa
Tuesday, May 4, 2010 - 16:46
on Forum topic
soft oatmeal bread
Vinegar
Aussie Pete
Tuesday, May 4, 2010 - 16:45
on Forum topic
Struggles with sluggish sourdough starter
wow!

bnom
Tuesday, May 4, 2010 - 16:44
on Blog post
Spelt Croissants
Great detective work
LindyD
Tuesday, May 4, 2010 - 16:31
on Blog post
My version of Eric Kayser's Pain aux Cereales