Recent Forum and Blog Comments

Retarding ryes?
hansjoakim
Wednesday, March 24, 2010 - 06:25
on Forum topic
Greenstein's Sourdough Rye (Rye Sour) care and feeding, illustrated
Re Starter QUestions
jannrn
Wednesday, March 24, 2010 - 06:17
on Forum topic
Starter questions from a total newbie
I use a spreadsheet

davidg618
Wednesday, March 24, 2010 - 06:16
on Forum topic
Baker's Log
Wow, TBH, I hadn't noticed
fancypantalons
Wednesday, March 24, 2010 - 06:02
on Forum topic
Starter diagnosis
I finally bought some lined wicker baskets

davidg618
Wednesday, March 24, 2010 - 06:02
on Forum topic
Bannetons
What I do..
Mike E
Wednesday, March 24, 2010 - 05:53
on Forum topic
Starter went slack and won't get up!
Thanks Hans

Mini Oven
Wednesday, March 24, 2010 - 05:52
on Forum topic
Greenstein's Sourdough Rye (Rye Sour) care and feeding, illustrated
That sounds like a lovely

Shiao-Ping
Wednesday, March 24, 2010 - 05:40
on Blog post
Look no further - good bread is as near to home as it is far away
Thanks, Eric, for jogging my memory. I forgot to mention

davidg618
Wednesday, March 24, 2010 - 05:32
on Blog post
Slashing Effects on oven spring revisited
napraforgocska
zoltan szabo
Wednesday, March 24, 2010 - 05:29
on Blog post
Napraforgókenyér (hungarian language)
More info please

Nickisafoodie
Wednesday, March 24, 2010 - 05:02
on Forum topic
My quest for great oven spring *and* holier crumb
Yumy

Mebake
Wednesday, March 24, 2010 - 04:56
on Blog post
3/23/10 - Pain au Sarrasin (Buckwheat Bread)
Holier Crumb Technique
ZD
Wednesday, March 24, 2010 - 04:55
on Forum topic
My quest for great oven spring *and* holier crumb
Nice Looking Boules!
ehanner
Wednesday, March 24, 2010 - 04:40
on Blog post
Slashing Effects on oven spring revisited
Sure thing
hansjoakim
Wednesday, March 24, 2010 - 04:37
on Forum topic
Greenstein's Sourdough Rye (Rye Sour) care and feeding, illustrated
google's translations are

nicodvb
Wednesday, March 24, 2010 - 04:30
on Forum topic
Greenstein's Sourdough Rye (Rye Sour) care and feeding, illustrated
fresh whole grain flour

subfuscpersona
Wednesday, March 24, 2010 - 04:29
on Forum topic
Enhancing flavor naturally?
Thanks, Eric

Mebake
Wednesday, March 24, 2010 - 04:21
on Blog post
70% Whole Wheat Boule
Very Nice!
ehanner
Wednesday, March 24, 2010 - 04:12
on Blog post
70% Whole Wheat Boule
Easter Baking

RobynNZ
Wednesday, March 24, 2010 - 03:49
on Forum topic
Easter plans?
Pain de campagne recipe for Isobel
Zeb
Wednesday, March 24, 2010 - 03:37
on Blog post
spring baking in England!
Thanks guys!
Jkog
Wednesday, March 24, 2010 - 03:26
on Forum topic
Please help me identify the banneton
Details on Detmolder sourdough builds (in German)
hansjoakim
Wednesday, March 24, 2010 - 02:04
on Forum topic
Greenstein's Sourdough Rye (Rye Sour) care and feeding, illustrated
Interesting, thanks for the
Glare Seethe
Wednesday, March 24, 2010 - 01:34
on Forum topic
Hamelman's "Miche-Pointe-a-Calliere" timing question-need help asap..........
Other Options
firstfloorfront
Wednesday, March 24, 2010 - 01:23
on Forum topic
Bannetons
Zeb,
I was up early baking
isobel gildon
Wednesday, March 24, 2010 - 00:40
on Blog post
spring baking in England!
Not so important, in my

OldWoodenSpoon
Wednesday, March 24, 2010 - 00:26
on Forum topic
Bannetons
Okay, back to my original suspicion -

Shiao-Ping
Wednesday, March 24, 2010 - 00:23
on Blog post
My T80 Miches
Yes, that's correct. And
Dragonbones
Wednesday, March 24, 2010 - 00:21
on Forum topic
Doing something consistantly wrong
Speeding Up

Yippee
Tuesday, March 23, 2010 - 23:17
on Blog post
Mini's Favorite 100% Rye Ratio
You may very well be right, David

davidg618
Tuesday, March 23, 2010 - 22:48
on Blog post
Slashing Effects on oven spring revisited
2 pretty boules

dmsnyder
Tuesday, March 23, 2010 - 22:39
on Blog post
Slashing Effects on oven spring revisited
Oops!

davidg618
Tuesday, March 23, 2010 - 22:30
on Blog post
Slashing Effects on oven spring revisited
Detmolder 3-stage Rye

dmsnyder
Tuesday, March 23, 2010 - 22:29
on Forum topic
Greenstein's Sourdough Rye (Rye Sour) care and feeding, illustrated
Stick to Debra's advice

Mini Oven
Tuesday, March 23, 2010 - 22:24
on Forum topic
Starter diagnosis
At last we have after 110

yozzause
Tuesday, March 23, 2010 - 22:21
on Blog post
Look no further - good bread is as near to home as it is far away
I looked back over my records
LeadDog
Tuesday, March 23, 2010 - 22:02
on Blog post
My T80 Miches
Brotform size and shape

dmsnyder
Tuesday, March 23, 2010 - 21:57
on Forum topic
Please help me identify the banneton
Hot Cross Buns

OldWoodenSpoon
Tuesday, March 23, 2010 - 21:30
on Forum topic
Easter plans?
long bakes

Mini Oven
Tuesday, March 23, 2010 - 21:16
on Blog post
Mini's Favorite 100% Rye Ratio
Ben,
Thanks for your prompt

Neil C
Tuesday, March 23, 2010 - 21:15
on Forum topic
Impact of Dough Consistency on SLASHING
Yippee, the % of prefermented dough

Mini Oven
Tuesday, March 23, 2010 - 21:09
on Blog post
Mini's Favorite 100% Rye Ratio
So to my buddy's question re Salt Rising Bread...

Yumarama
Tuesday, March 23, 2010 - 21:04
on Forum topic
Salt Rising Bread - how does it work?
Ditto

flournwater
Tuesday, March 23, 2010 - 20:55
on Forum topic
Protein content of flour
Thanks Sylvia!
Doc Tracy
Tuesday, March 23, 2010 - 20:55
on Blog post
Multigrain sourdough with a rye sourdough starter
Congrats!
saraugie
Tuesday, March 23, 2010 - 20:50
on Forum topic
Five-Grain Bread from the book "Bread: A Baker's Book of Techniques and Recipes: by Jeffrey Hamelman
In the U.S. can one get KA flour in their Whole Foods ?
saraugie
Tuesday, March 23, 2010 - 20:31
on Forum topic
Flour comparisons
Delicious

SylviaH
Tuesday, March 23, 2010 - 20:29
on Blog post
Multigrain sourdough with a rye sourdough starter
Your Welcome!

SylviaH
Tuesday, March 23, 2010 - 20:22
on Forum topic
Beginning of Spring!
Spring!

SylviaH
Tuesday, March 23, 2010 - 20:21
on Forum topic
Beginning of Spring!