Recent Forum and Blog Comments

Beautiful Breads Larry!
ehanner
Friday, April 2, 2010 - 21:51
on Blog post
The Agony of Defeat and the Thrill of Victory
Welcome, Cyalexa
LindyD
Friday, April 2, 2010 - 20:16
on Forum topic
a new member from Stillwater Oklahoma
In exchange for your preserved Moroccan lemon recipe ; )

SylviaH
Friday, April 2, 2010 - 19:50
on Blog post
Hot Cross Buns w/ buttermilk
Many thanks to all of you,
ryeaskrye
Friday, April 2, 2010 - 19:37
on Blog post
Reinhart's German Five-Kern
Very informative, thank you
oskar270
Friday, April 2, 2010 - 19:34
on Forum topic
Where do you Keep your Bread?
Addicting is right!
althetrainer
Friday, April 2, 2010 - 19:21
on Blog post
Hot Cross Buns w/ buttermilk
Congrats ....

flournwater
Friday, April 2, 2010 - 19:15
on Forum topic
A thank you and a question about crust.
Beautiful loaves!

wally
Friday, April 2, 2010 - 18:49
on Blog post
Reinhart's German Five-Kern
GO organic!
rossnroller
Friday, April 2, 2010 - 18:46
on Blog post
Hot Cross Buns w/ buttermilk
Haved you checked the
Yerffej
Friday, April 2, 2010 - 18:46
on Forum topic
How high is too high?
Easter bread

wally
Friday, April 2, 2010 - 18:42
on Blog post
Greek Easter Bread: Lambropsomo
What's written on your AP bag?

Mini Oven
Friday, April 2, 2010 - 18:27
on Forum topic
Hamelman's Berne Brot or Brioche w/o high gluten flour?
Absolutely gorgeous
Anonymous
Friday, April 2, 2010 - 18:20
on Blog post
Reinhart's German Five-Kern
You're most welcome, George
LindyD
Friday, April 2, 2010 - 17:56
on Forum topic
shaping yeast rolls
Awesome, thank you. It
Niashi
Friday, April 2, 2010 - 17:52
on Forum topic
Peter Reinhart's Artisan Bread Everyday White Sandwich loaf question
Milk is too expensive!
Many
vincenttalleu
Friday, April 2, 2010 - 17:45
on Blog post
Croissants
By "savarin" I am assuming
Chausiubao
Friday, April 2, 2010 - 17:45
on Forum topic
Savarin recipe? or 'Celebration Bread'?
I'll give that a shot, I was

ragreen
Friday, April 2, 2010 - 17:38
on Forum topic
How high is too high?
not really

ragreen
Friday, April 2, 2010 - 17:36
on Forum topic
How high is too high?
thanks

ragreen
Friday, April 2, 2010 - 17:35
on Forum topic
How high is too high?
Oh Andy! You used "that" word!

Mini Oven
Friday, April 2, 2010 - 17:09
on Blog post
Ananda's 2nd Blog: Hot Cross Buns
This is now my goto bread
Dwayne
Friday, April 2, 2010 - 17:02
on Forum topic
Peter Reinhart's Artisan Bread Everyday White Sandwich loaf question
factoring in the gluten
Anonymous
Friday, April 2, 2010 - 16:56
on Blog post
Today's Bread
Those are really nice

arlo
Friday, April 2, 2010 - 16:54
on Blog post
Reinhart's German Five-Kern
I made these too!
Zeb
Friday, April 2, 2010 - 16:49
on Blog post
Dan Lepard's Spiced Stout Hot Cross Buns -
Thank you

mrfrost
Friday, April 2, 2010 - 16:44
on Forum topic
King Arthur flour - why use it?
Much better
KneadToKnow
Friday, April 2, 2010 - 16:41
on Forum topic
A thank you and a question about crust.
Mini Oven- do you mean
agentmorgan
Friday, April 2, 2010 - 16:39
on Forum topic
Hamelman's Berne Brot or Brioche w/o high gluten flour?
Aaahhh you made that
Niashi
Friday, April 2, 2010 - 16:38
on Forum topic
Hello from Seattle
Signed up on Facebook
Niashi
Friday, April 2, 2010 - 16:33
on Forum topic
Hello from Seattle
Agreed

mrfrost
Friday, April 2, 2010 - 16:32
on Forum topic
Hamelman's Berne Brot or Brioche w/o high gluten flour?
Thanks, Mini!

Yippee
Friday, April 2, 2010 - 16:31
on Blog post
20100324 Mini Oven's 100% Rye
shaping rolls

erdosh
Friday, April 2, 2010 - 16:29
on Forum topic
shaping yeast rolls
Yeppers will do. =.) I warned
Niashi
Friday, April 2, 2010 - 16:25
on Forum topic
Peter Reinhart's Artisan Bread Everyday White Sandwich loaf question
finer grind

ananda
Friday, April 2, 2010 - 16:19
on Forum topic
King Arthur flour - why use it?
I would use both

Mini Oven
Friday, April 2, 2010 - 16:18
on Forum topic
Hamelman's Berne Brot or Brioche w/o high gluten flour?
Pass the Bread, Please!

Mini Oven
Friday, April 2, 2010 - 16:09
on Blog post
Reinhart's German Five-Kern
I feel stupid! I was so
agentmorgan
Friday, April 2, 2010 - 16:04
on Forum topic
Hamelman's Berne Brot or Brioche w/o high gluten flour?
Hot Cross Buns

RobynNZ
Friday, April 2, 2010 - 16:03
on Blog post
Dan Lepard's Spiced Stout Hot Cross Buns -
Water roux term may be older.

Mini Oven
Friday, April 2, 2010 - 16:00
on Forum topic
What is a water roux?
I have two bread storage
Martyn
Friday, April 2, 2010 - 15:49
on Forum topic
Where do you Keep your Bread?
Cake flour is a little lower

mrfrost
Friday, April 2, 2010 - 15:37
on Forum topic
King Arthur flour - why use it?
Sorry, I did make a mistake

mrfrost
Friday, April 2, 2010 - 15:30
on Forum topic
Hamelman's Berne Brot or Brioche w/o high gluten flour?
I've got a question
saraugie
Friday, April 2, 2010 - 15:27
on Forum topic
King Arthur flour - why use it?
Really fine looking rye.
ehanner
Friday, April 2, 2010 - 15:25
on Blog post
Reinhart's German Five-Kern
A Hero Bread Maker

flournwater
Friday, April 2, 2010 - 15:14
on Forum topic
Italian or French Bread
It is the analytical chemist
agentmorgan
Friday, April 2, 2010 - 15:14
on Forum topic
Hamelman's Berne Brot or Brioche w/o high gluten flour?
Go for It

gaaarp
Friday, April 2, 2010 - 15:07
on Forum topic
Peter Reinhart's Artisan Bread Everyday White Sandwich loaf question
Artos

flournwater
Friday, April 2, 2010 - 15:05
on Forum topic
Savarin recipe? or 'Celebration Bread'?
Your choice, but I think you

mrfrost
Friday, April 2, 2010 - 14:56
on Forum topic
Hamelman's Berne Brot or Brioche w/o high gluten flour?