Recent Forum and Blog Comments

Impressive crumb for 50% Spelt
ryeaskrye
Wednesday, March 31, 2010 - 10:49
on Blog post
3/30/10 - 50% Spelt Sourdough Batards
how beautiful !

AnnaInNC
Wednesday, March 31, 2010 - 10:44
on Blog post
Greek Easter Bread: Lambropsomo
Rye Spices @ PMcCool
ryeaskrye
Wednesday, March 31, 2010 - 10:41
on Blog post
Rye am I here?
Hi, rhomp2002
copyu
Wednesday, March 31, 2010 - 10:27
on Forum topic
Bauernbrot confusion
ehanner - I would appreciate feedback...
ryeaskrye
Wednesday, March 31, 2010 - 10:25
on Blog post
Rye am I here?
VWG - Why?
ryeaskrye
Wednesday, March 31, 2010 - 10:06
on Blog post
Rye am I here?
Cookbooker Challenge Almost Finished
andrew_cookbooker
Wednesday, March 31, 2010 - 09:55
on Forum topic
Collaborative baking challenge from Peter Reinhart's Artisan Breads Every Day
Mini - Rye rising temp
ryeaskrye
Wednesday, March 31, 2010 - 09:52
on Blog post
Just for fun...
thanks- i searched under the
Sedlmaierin
Wednesday, March 31, 2010 - 09:02
on Forum topic
Hamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
Vermont SD with added whole grain
plevee
Wednesday, March 31, 2010 - 08:55
on Forum topic
Hamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
well, i halved the salt. this
Sedlmaierin
Wednesday, March 31, 2010 - 08:51
on Forum topic
Hamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
A solution to your dilemma.....read on
Ambimom
Wednesday, March 31, 2010 - 08:44
on Forum topic
Ignorant starter question
Thankn Eric

Mebake
Wednesday, March 31, 2010 - 08:43
on Blog post
BatardZilla !
agreed

wally
Wednesday, March 31, 2010 - 08:23
on Forum topic
Hamelman's "Bread Flour" vs "High-Gluten Flour"
Keep a small sized starter.
Anonymous
Wednesday, March 31, 2010 - 08:23
on Forum topic
Ignorant starter question
Salty?
leucadian
Wednesday, March 31, 2010 - 08:21
on Forum topic
Hamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
Thanks Lindy! I am making the
Sedlmaierin
Wednesday, March 31, 2010 - 08:11
on Forum topic
Hamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
Ah

varda
Wednesday, March 31, 2010 - 08:04
on Blog post
Day 4 Whole wheat baguettes
The overall home recipe is off by 1 lb of bread flour
leucadian
Wednesday, March 31, 2010 - 08:02
on Forum topic
Hamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
With my spreadsheet-
Doc Tracy
Wednesday, March 31, 2010 - 08:00
on Forum topic
Hamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
your conclusion makes sense
Sedlmaierin
Wednesday, March 31, 2010 - 07:57
on Blog post
Hamelman's Ciabatta with stiff Biga and two Foccacia variations..................
You have mail-
Doc Tracy
Wednesday, March 31, 2010 - 07:57
on Forum topic
Hamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
Thanks!

breadbakingbassplayer
Wednesday, March 31, 2010 - 07:57
on Blog post
3/30/10 - 50% Spelt Sourdough Batards
Which page?
LindyD
Wednesday, March 31, 2010 - 07:55
on Forum topic
Hamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
instant yeast vs ADY
bobm1
Wednesday, March 31, 2010 - 07:53
on Forum topic
Fleischmann's "Instant Dry Yeast"
The conclusion I draw from
JerryW
Wednesday, March 31, 2010 - 07:49
on Blog post
Hamelman's Ciabatta with stiff Biga and two Foccacia variations..................
I'm not sure I agree with
JerryW
Wednesday, March 31, 2010 - 07:44
on Forum topic
Hamelman's "Bread Flour" vs "High-Gluten Flour"
Great looking loaves

Doughtagnan
Wednesday, March 31, 2010 - 07:36
on Blog post
3/30/10 - 50% Spelt Sourdough Batards
Tracy- you are angel! I will
Sedlmaierin
Wednesday, March 31, 2010 - 07:30
on Forum topic
Hamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
couche
Kingudaroad
Wednesday, March 31, 2010 - 07:29
on Blog post
Day 4 Whole wheat baguettes
Never mind......
Sedlmaierin
Wednesday, March 31, 2010 - 07:29
on Forum topic
Hamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
Spreadsheet-
Doc Tracy
Wednesday, March 31, 2010 - 07:29
on Forum topic
Hamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!
A lot of sugar-
Doc Tracy
Wednesday, March 31, 2010 - 07:26
on Forum topic
Ignorant starter question
You'll kill the yeasts

ananda
Wednesday, March 31, 2010 - 07:23
on Forum topic
Ignorant starter question
David,
In addition to Eric's
Yerffej
Wednesday, March 31, 2010 - 07:09
on Forum topic
An advanced starter question
Yes, but it is not recommended
SnDBrian
Wednesday, March 31, 2010 - 06:59
on Forum topic
Ignorant starter question
feed starter sd altus to make a sour starter

Mini Oven
Wednesday, March 31, 2010 - 06:50
on Forum topic
Has anybody used old rye bread to feed your starter?
Foolish Poolish Hot Cross Buns are the best - authentic
MommaT
Wednesday, March 31, 2010 - 06:49
on Forum topic
HOT CROSS BUNS
Using your starter
ehanner
Wednesday, March 31, 2010 - 06:48
on Forum topic
An advanced starter question
Smart Cat!
ehanner
Wednesday, March 31, 2010 - 06:32
on Blog post
Cat investigates my progress with sourdough
Great looking Bread!
ehanner
Wednesday, March 31, 2010 - 06:27
on Blog post
Rye am I here?
Very nice
Anonymous
Wednesday, March 31, 2010 - 06:13
on Blog post
3/30/10 - 50% Spelt Sourdough Batards
Mini-since you can read
Sedlmaierin
Wednesday, March 31, 2010 - 06:11
on Forum topic
Has anybody used old rye bread to feed your starter?
So Cool- Strange World We Live In
ehanner
Wednesday, March 31, 2010 - 06:02
on Blog post
Just for fun...
Impressive Khalid!
ehanner
Wednesday, March 31, 2010 - 05:55
on Blog post
BatardZilla !
Cool!

Mini Oven
Wednesday, March 31, 2010 - 05:36
on Blog post
Just for fun...
Good to hear Tracy
ehanner
Wednesday, March 31, 2010 - 05:29
on Blog post
Horst Bandel's Black Pumpernickel from Bread
Watch the dough not the clock.
ZD
Wednesday, March 31, 2010 - 05:12
on Forum topic
Hrm, am I doing this wrong?
Welcome Dan
ehanner
Wednesday, March 31, 2010 - 04:53
on Forum topic
Pizza Dough Yeast???
Video Blocked
ehanner
Wednesday, March 31, 2010 - 04:47
on Forum topic
just wanted to share this video with u all