Recent Forum and Blog Comments

Thanks for the link Hans!
DonD
Thursday, April 15, 2010 - 07:58
on Blog post
Baguettes a l'Ancienne with Cold Retardation
steam

benjamin
Thursday, April 15, 2010 - 07:54
on Blog post
Baguettes a l'Ancienne with Cold Retardation
thanks

benjamin
Thursday, April 15, 2010 - 07:41
on Blog post
baguette: I love you, I hate you
thank you

benjamin
Thursday, April 15, 2010 - 07:39
on Blog post
baguette: I love you, I hate you
final proof time

ananda
Thursday, April 15, 2010 - 06:47
on Blog post
DonD's Baguettes à'Ancienne with Cold Retardation
Barm

ananda
Thursday, April 15, 2010 - 06:40
on Blog post
Pain de Champagne; no, that's not misspelled
confused about process
Zenith
Thursday, April 15, 2010 - 06:34
on Blog post
DonD's Baguettes à'Ancienne with Cold Retardation
Just an opinion

davidg618
Thursday, April 15, 2010 - 06:28
on Blog post
Ovenspring, again, and steaming method effects
EC1118 Yeast

davidg618
Thursday, April 15, 2010 - 06:16
on Blog post
Pain de Champagne; no, that's not misspelled
Went overnight-
Doc Tracy
Thursday, April 15, 2010 - 06:07
on Blog post
Mini's Favorite 100% Rye Ratio
I have read that many places
Anonymous
Thursday, April 15, 2010 - 05:48
on Forum topic
Cast Iron vs. Enameled Cast Iron
Sharpening @ David
ehanner
Thursday, April 15, 2010 - 05:30
on Forum topic
Lame from TMB
I used both and in my opinion
suave
Thursday, April 15, 2010 - 04:52
on Forum topic
Cast Iron vs. Enameled Cast Iron
best food and baking shops in Paris
cfmuirhead
Thursday, April 15, 2010 - 04:10
on Forum topic
Baking Mecca?
Well, diver pro 94,

Shiao-Ping
Thursday, April 15, 2010 - 03:38
on Blog post
My T80 Miches
Traveling Lame
proth5
Thursday, April 15, 2010 - 03:37
on Forum topic
Lame from TMB
Thanks Eric

ananda
Thursday, April 15, 2010 - 03:12
on Blog post
DonD's Baguettes à'Ancienne with Cold Retardation
totally agree

subfuscpersona
Thursday, April 15, 2010 - 03:00
on Forum topic
Cast Iron vs. Enameled Cast Iron
Overall process

ananda
Thursday, April 15, 2010 - 02:57
on Forum topic
Lot's of sour dough questions
@Mini Oven - questions

subfuscpersona
Thursday, April 15, 2010 - 02:56
on Forum topic
Cast Iron vs. Enameled Cast Iron
bagel water

ananda
Thursday, April 15, 2010 - 02:36
on Forum topic
Reusing water w/ barley malt syrup
Central Milling vs Giusto's
ApplePie
Wednesday, April 14, 2010 - 23:50
on Blog post
My visit to Central Milling
Certainly it works!
rossnroller
Wednesday, April 14, 2010 - 23:16
on Forum topic
Sourdough Bagels
I bought my wooden bench from

Mebake
Wednesday, April 14, 2010 - 22:40
on Forum topic
Bread Board
Bouabsa on youtube
hansjoakim
Wednesday, April 14, 2010 - 22:37
on Blog post
Baguettes a l'Ancienne with Cold Retardation
I've been restricting my
diverpro94
Wednesday, April 14, 2010 - 22:00
on Blog post
My T80 Miches
In other words, it's not a kitchen table.

Mini Oven
Wednesday, April 14, 2010 - 21:44
on Forum topic
Bread Board
Yes, parchment can burn

Mini Oven
Wednesday, April 14, 2010 - 21:21
on Forum topic
Cast Iron vs. Enameled Cast Iron
My kitchen table is a good
oskar270
Wednesday, April 14, 2010 - 21:14
on Forum topic
Bread Board
Thanks Lindy
M2
Wednesday, April 14, 2010 - 21:05
on Forum topic
Sourdough Bagels
I would think you could bottle it.

Mini Oven
Wednesday, April 14, 2010 - 20:55
on Forum topic
Reusing water w/ barley malt syrup
Great post Andy!
ehanner
Wednesday, April 14, 2010 - 20:54
on Blog post
DonD's Baguettes à'Ancienne with Cold Retardation
Minimal kneading?
M2
Wednesday, April 14, 2010 - 20:46
on Forum topic
Sourdough Bagels
May I ask why?

Mini Oven
Wednesday, April 14, 2010 - 20:24
on Forum topic
Bread Board
Very pretty boules, Sam.

dmsnyder
Wednesday, April 14, 2010 - 20:17
on Blog post
Sourdough Spelt with Flax Seeds
Does the parchment paper burn?
Postal Grunt
Wednesday, April 14, 2010 - 20:09
on Forum topic
Cast Iron vs. Enameled Cast Iron
Rozzibread specifics...

Mini Oven
Wednesday, April 14, 2010 - 18:59
on Forum topic
Rye starter and other experiements
.

Mini Oven
Wednesday, April 14, 2010 - 18:57
on Forum topic
Rye starter and other experiements
Because why not? ;)
In case
txfarmer
Wednesday, April 14, 2010 - 18:55
on Blog post
100% sourdough Chocolate Prunes Bread
Nice looking boules Sam!

wally
Wednesday, April 14, 2010 - 18:51
on Blog post
Sourdough Spelt with Flax Seeds
proofing dough

cgmeyer2
Wednesday, April 14, 2010 - 18:36
on Forum topic
Deflate
rye/spelt

Mini Oven
Wednesday, April 14, 2010 - 18:31
on Blog post
Mini's Favorite 100% Rye Ratio
but why?

hutchndi
Wednesday, April 14, 2010 - 18:19
on Blog post
100% sourdough Chocolate Prunes Bread
Lame sharpening @ Eric.

dmsnyder
Wednesday, April 14, 2010 - 18:13
on Forum topic
Lame from TMB
Thanks!
txfarmer
Wednesday, April 14, 2010 - 18:10
on Blog post
100% sourdough Chocolate Prunes Bread
Not real wood-
Doc Tracy
Wednesday, April 14, 2010 - 17:42
on Forum topic
Bread Board
Check Farine
Doc Tracy
Wednesday, April 14, 2010 - 17:39
on Forum topic
Baking Mecca?
rye/spelt
Doc Tracy
Wednesday, April 14, 2010 - 17:36
on Blog post
Mini's Favorite 100% Rye Ratio
Beautiful looking!

wally
Wednesday, April 14, 2010 - 17:08
on Blog post
90% Rye Sourdough from "Bread" by Hamelman
I only use Crisco shortening
Anonymous
Wednesday, April 14, 2010 - 17:05
on Forum topic
Cast Iron vs. Enameled Cast Iron