Recent Forum and Blog Comments

I had that happen once...
RiverWalker
Saturday, April 24, 2010 - 19:58
on Forum topic
One HUGE Hole
THANKS to both

subfuscpersona
Saturday, April 24, 2010 - 19:25
on Forum topic
How many sieve their home milled flour?
Sorry for the confusion

dmsnyder
Saturday, April 24, 2010 - 18:50
on Forum topic
Light (white) vs. dark (whole) rye flour -- what are the differences aside from nutrition?
What size pan?

noonesperfect
Saturday, April 24, 2010 - 18:49
on Forum topic
My first sourdough with new starter... Failed.
Hola Carlos
breadinquito
Saturday, April 24, 2010 - 18:46
on Forum topic
Why "discard"???
dark rye- white rye
Bee18
Saturday, April 24, 2010 - 18:45
on Forum topic
Light (white) vs. dark (whole) rye flour -- what are the differences aside from nutrition?
looks great!!!
daysi
Saturday, April 24, 2010 - 18:42
on Forum topic
Why "discard"???
Contact dermatitis
MsL
Saturday, April 24, 2010 - 18:21
on Forum topic
Help for Sore Fingertips?
Now THAT's
tananaBrian
Saturday, April 24, 2010 - 18:19
on Forum topic
firm starter HELP!!
Bread is only a part of a healthy lifestyle
clazar123
Saturday, April 24, 2010 - 18:11
on Forum topic
Are there health drawbacks from bread for high cholesterol people?
Thank you
Kroha
Saturday, April 24, 2010 - 17:44
on Forum topic
Light (white) vs. dark (whole) rye flour -- what are the differences aside from nutrition?
Over proofing
Larry Clark
Saturday, April 24, 2010 - 17:11
on Forum topic
My first sourdough with new starter... Failed.
off the top

ragreen
Saturday, April 24, 2010 - 16:29
on Forum topic
My first sourdough with new starter... Failed.
Firm starter and cooler fermentation

Yippee
Saturday, April 24, 2010 - 16:21
on Forum topic
warmer fermentation = more sour flavour...?
Interesting addition
LindyD
Saturday, April 24, 2010 - 16:18
on Blog post
Romano-Celery-Flax SD-Crumb and formula Added
Super!

longhorn
Saturday, April 24, 2010 - 16:17
on Blog post
Moderating Heat in a Woodfired Oven
Development?

ananda
Saturday, April 24, 2010 - 16:08
on Forum topic
One HUGE Hole
When I first started using
Martyn
Saturday, April 24, 2010 - 15:53
on Forum topic
One HUGE Hole
Oh how tempting, Eric!

SylviaH
Saturday, April 24, 2010 - 15:42
on Blog post
Romano-Celery-Flax SD-Crumb and formula Added
Woodfired

wally
Saturday, April 24, 2010 - 15:41
on Blog post
Moderating Heat in a Woodfired Oven
Just bought a vintage Kitchen
alabubba
Saturday, April 24, 2010 - 15:33
on Forum topic
How much Mixer??
You are welcome!

Mini Oven
Saturday, April 24, 2010 - 15:32
on Forum topic
firm starter HELP!!
brief videos here

ananda
Saturday, April 24, 2010 - 15:20
on Forum topic
Are there any full length videos available?
Now, THAT looks super yummy!

Shiao-Ping
Saturday, April 24, 2010 - 15:10
on Blog post
Romano-Celery-Flax SD-Crumb and formula Added
Paul, try this if you haven't already

Mini Oven
Saturday, April 24, 2010 - 15:09
on Forum topic
warmer fermentation = more sour flavour...?
Multigrain crumb shot
rayel
Saturday, April 24, 2010 - 15:08
on Forum topic
Hot cereal multi grain bread
Ouch!

longhorn
Saturday, April 24, 2010 - 15:04
on Blog post
Moderating Heat in a Woodfired Oven
Ash content

ananda
Saturday, April 24, 2010 - 15:01
on Forum topic
Light (white) vs. dark (whole) rye flour -- what are the differences aside from nutrition?
Whole white rye will absorb less water

Mini Oven
Saturday, April 24, 2010 - 14:57
on Forum topic
Light (white) vs. dark (whole) rye flour -- what are the differences aside from nutrition?
Hmmm
proth5
Saturday, April 24, 2010 - 14:55
on Blog post
OKI Starter/Flour matters - Added some pictures
Wanting a scratch and sniff display

dmsnyder
Saturday, April 24, 2010 - 14:35
on Blog post
Romano-Celery-Flax SD-Crumb and formula Added
I've used a Misto for years.
asicign
Saturday, April 24, 2010 - 14:20
on Forum topic
Misto Gourmet Olive Oil Sprayer for Bread Baking
Question.
Glacrwlf
Saturday, April 24, 2010 - 14:13
on Forum topic
Glutinous rice flour
I'm drooling too

ananda
Saturday, April 24, 2010 - 14:09
on Blog post
Romano-Celery-Flax SD-Crumb and formula Added
Being a Gemini, ....

dmsnyder
Saturday, April 24, 2010 - 14:01
on Forum topic
When gifting bread, which loaf shape do you usually choose?
good luck!

Pablo
Saturday, April 24, 2010 - 13:55
on Forum topic
warmer fermentation = more sour flavour...?
Similar issues
foolishpoolish
Saturday, April 24, 2010 - 13:47
on Blog post
OKI Starter/Flour matters - Added some pictures
Calories are calories, but ...

dmsnyder
Saturday, April 24, 2010 - 13:39
on Forum topic
Are there health drawbacks from bread for high cholesterol people?
If you let ferment a large

nicodvb
Saturday, April 24, 2010 - 13:38
on Forum topic
Light (white) vs. dark (whole) rye flour -- what are the differences aside from nutrition?
Moderating Heat
sortachef
Saturday, April 24, 2010 - 13:21
on Blog post
Moderating Heat in a Woodfired Oven
Thank you all
ramat123
Saturday, April 24, 2010 - 12:53
on Forum topic
Are there any full length videos available?
Roman Holiday
turosdolci
Saturday, April 24, 2010 - 12:40
on Forum topic
Roman Holiday or of Lievito
Press the easy button
saraugie
Saturday, April 24, 2010 - 12:17
on Forum topic
How much Mixer??
Thanks
ezarecor
Saturday, April 24, 2010 - 11:27
on Forum topic
Roman Holiday or of Lievito
Good clarification, SteveB.
I
LindyD
Saturday, April 24, 2010 - 11:00
on Forum topic
Are there health drawbacks from bread for high cholesterol people?
Not to over-generalize, but
Caltrain
Saturday, April 24, 2010 - 10:30
on Forum topic
Are there health drawbacks from bread for high cholesterol people?
questions on rye.

ananda
Saturday, April 24, 2010 - 10:06
on Blog post
Slight Variations on Two More Formulae from Hamelman's "Bread"
Can I revise this to include
flyboy912
Saturday, April 24, 2010 - 10:04
on Forum topic
Are there health drawbacks from bread for high cholesterol people?
I usually let the bread

UnConundrum
Saturday, April 24, 2010 - 09:43
on Forum topic
When gifting bread, which loaf shape do you usually choose?
Zeppoli
turosdolci
Saturday, April 24, 2010 - 09:18
on Blog post
Italian Street Food, Zeppole first made in Naples