Recent Forum and Blog Comments

Eric
Just about the time you
salma
Saturday, April 3, 2010 - 13:00
on Blog post
Hamelmans Baguettes with Poolish
Horst Bandel's pumpernickel

wally
Saturday, April 3, 2010 - 12:58
on Blog post
The Agony of Defeat and the Thrill of Victory
Good profile

wally
Saturday, April 3, 2010 - 12:56
on Blog post
The Agony of Defeat and the Thrill of Victory
Very burnt
Niashi
Saturday, April 3, 2010 - 12:13
on Forum topic
Thank you to everyone (regardless if you directly helped or didn't at all)
I don't know if this will help, but...
kdwnnc
Saturday, April 3, 2010 - 12:01
on Blog post
Day 6 - Hamelman's Semolina
slightly different candied peel recipe
MommaT
Saturday, April 3, 2010 - 11:33
on Blog post
Hot Cross Buns w/ buttermilk
Vhiamo
saraugie
Saturday, April 3, 2010 - 11:23
on Blog post
Day 6 - Hamelman's Semolina
Thanks Lindy. I'll search
cyalexa
Saturday, April 3, 2010 - 11:20
on Forum topic
a new member from Stillwater Oklahoma
looks great

ananda
Saturday, April 3, 2010 - 11:06
on Blog post
The Agony of Defeat and the Thrill of Victory
What would I do?
plevee
Saturday, April 3, 2010 - 11:00
on Blog post
Day 6 - Hamelman's Semolina
Savarin
tabasco
Saturday, April 3, 2010 - 10:58
on Forum topic
Savarin recipe? or 'Celebration Bread'?
Good to know
LindyD
Saturday, April 3, 2010 - 10:27
on Blog post
The Agony of Defeat and the Thrill of Victory
I've posted on this

ananda
Saturday, April 3, 2010 - 10:24
on Forum topic
What is Vienna flour?
Crumb shot

dmsnyder
Saturday, April 3, 2010 - 10:12
on Blog post
The Agony of Defeat and the Thrill of Victory
Rye bread crumb shots at last

wally
Saturday, April 3, 2010 - 09:52
on Blog post
The Agony of Defeat and the Thrill of Victory
Mischievous metrics

wally
Saturday, April 3, 2010 - 09:28
on Blog post
The Agony of Defeat and the Thrill of Victory
Crumb

wally
Saturday, April 3, 2010 - 09:20
on Blog post
The Agony of Defeat and the Thrill of Victory
errata for Hitz book
apprentice
Saturday, April 3, 2010 - 09:01
on Forum topic
Book Review: Baking Artisan Breads
I chose heavy rye instead

ananda
Saturday, April 3, 2010 - 08:36
on Blog post
Competing in the Louis Lesaffre Cup
Building your starter
Doc Tracy
Saturday, April 3, 2010 - 08:28
on Forum topic
Sourdough feeding
Mini!!
Doc Tracy
Saturday, April 3, 2010 - 08:05
on Blog post
Mini's Favorite 100% Rye Ratio
Hot Cross Buns

erdosh
Saturday, April 3, 2010 - 07:32
on Forum topic
Hot Cross Buns
Retarding

wally
Saturday, April 3, 2010 - 07:07
on Blog post
The Agony of Defeat and the Thrill of Victory
Okey-dokey, if you try
MmeZeeZee
Saturday, April 3, 2010 - 07:00
on Forum topic
Call me Crusty! . . . or maybe not.
OMG I did it!
MmeZeeZee
Saturday, April 3, 2010 - 06:59
on Forum topic
Rustic Bread
Ahh, so youv'e been eating it!
ehanner
Saturday, April 3, 2010 - 06:50
on Blog post
Horst Bandel's Black Pumpernickel
I just looked at my Greenstein book and he says

AnnaInNC
Saturday, April 3, 2010 - 06:45
on Blog post
Day 5 Jewish Corn Bread - which is actually a rye
Hot Cross Buns

BettyR
Saturday, April 3, 2010 - 06:45
on Forum topic
Hot Cross Buns
Did the bottom also get brown?

Mini Oven
Saturday, April 3, 2010 - 06:32
on Forum topic
Thank you to everyone (regardless if you directly helped or didn't at all)
Cooler time?
LindyD
Saturday, April 3, 2010 - 05:43
on Blog post
The Agony of Defeat and the Thrill of Victory
Sounds wonderful, I will try it

AnnaInNC
Saturday, April 3, 2010 - 05:22
on Blog post
My Favorite Cornbread
Shaping

Doughtagnan
Saturday, April 3, 2010 - 03:46
on Blog post
Dan Lepard's Spiced Stout Hot Cross Buns -
HCB

Doughtagnan
Saturday, April 3, 2010 - 03:42
on Blog post
Dan Lepard's Spiced Stout Hot Cross Buns -
Crumbshot !!

Doughtagnan
Saturday, April 3, 2010 - 03:32
on Blog post
3/30/10 - 50% Spelt Sourdough Batards
Indeed.
Niashi
Saturday, April 3, 2010 - 02:50
on Forum topic
Thank you to everyone (regardless if you directly helped or didn't at all)
Ah yes I see it now
Niashi
Saturday, April 3, 2010 - 02:40
on Forum topic
Thank you to everyone (regardless if you directly helped or didn't at all)
Wet clay baker a problem?

Mini Oven
Saturday, April 3, 2010 - 02:30
on Forum topic
Thank you to everyone (regardless if you directly helped or didn't at all)
feed it regularly and use discards for fish bait

Mini Oven
Saturday, April 3, 2010 - 02:17
on Forum topic
Has anybody used old rye bread to feed your starter?
Looks good. Glad you were

mrfrost
Saturday, April 3, 2010 - 01:58
on Forum topic
Thank you to everyone (regardless if you directly helped or didn't at all)
It's banned over here!

ananda
Saturday, April 3, 2010 - 01:36
on Forum topic
King Arthur flour - why use it?
I note from the really useful info from KA above, that the cake
saraugie
Saturday, April 3, 2010 - 01:16
on Forum topic
King Arthur flour - why use it?
Great looking bread

ananda
Saturday, April 3, 2010 - 00:37
on Blog post
Reinhart's German Five-Kern
High Rye

ananda
Saturday, April 3, 2010 - 00:29
on Blog post
The Agony of Defeat and the Thrill of Victory
A link that goes into what you're asking
Niashi
Saturday, April 3, 2010 - 00:26
on Forum topic
Sourdough feeding
low protein levels

ananda
Saturday, April 3, 2010 - 00:14
on Forum topic
King Arthur flour - why use it?
Which word?

ananda
Friday, April 2, 2010 - 23:58
on Blog post
Ananda's 2nd Blog: Hot Cross Buns
(Won't let me edit my post
Niashi
Friday, April 2, 2010 - 23:36
on Forum topic
Thank you to everyone (regardless if you directly helped or didn't at all)
That's what I thought too
saraugie
Friday, April 2, 2010 - 23:23
on Forum topic
King Arthur flour - why use it?
That's what I thought too
saraugie
Friday, April 2, 2010 - 23:22
on Forum topic
King Arthur flour - why use it?
Thanks, Sylvia! Appreciated.
rossnroller
Friday, April 2, 2010 - 22:46
on Blog post
Hot Cross Buns w/ buttermilk