Recent Forum and Blog Comments

Try a health food store or
CelesteU
Thursday, March 18, 2010 - 11:19
on Blog post
Sub Bread
I like "free range" starter
Boboshempy
Thursday, March 18, 2010 - 10:32
on Forum topic
Many questions about bread chemistry and technique
Thanks for the links

nicodvb
Thursday, March 18, 2010 - 10:16
on Forum topic
Briess - a viable subsitute for diastatic malt powder?
EVIL LOL
saraugie
Thursday, March 18, 2010 - 10:09
on Forum topic
How do you keep/store your bread after its made ?
Thank you Shiao-Ping
ehanner
Thursday, March 18, 2010 - 09:53
on Blog post
My Favorite Rye
Thanks Sylvia, it was/is
ehanner
Thursday, March 18, 2010 - 09:51
on Blog post
My Favorite Rye
Thanks Tracy!
Glad to hear
ehanner
Thursday, March 18, 2010 - 09:50
on Blog post
My Favorite Rye
Make your own from wheat berries

Nickisafoodie
Thursday, March 18, 2010 - 09:49
on Forum topic
Briess - a viable subsitute for diastatic malt powder?
Hi Marni!

SylviaH
Thursday, March 18, 2010 - 09:48
on Blog post
Sourdough English Muffin's and Brunch
Of course saraugie
ehanner
Thursday, March 18, 2010 - 09:47
on Blog post
My Favorite Rye
Not an easy question to answer

davidg618
Thursday, March 18, 2010 - 09:15
on Forum topic
Briess - a viable subsitute for diastatic malt powder?
Barley Malt Syrup
darren1126
Thursday, March 18, 2010 - 09:13
on Blog post
Sub Bread
Wetter is definitely better.
fancypantalons
Thursday, March 18, 2010 - 09:12
on Forum topic
My starter's first produce... Meh
Covering
PeterPiper
Thursday, March 18, 2010 - 08:48
on Forum topic
Covering vs. Steaming
Stone
PeterPiper
Thursday, March 18, 2010 - 08:40
on Forum topic
Covering vs. Steaming
Large batards
PeterPiper
Thursday, March 18, 2010 - 08:36
on Forum topic
Covering vs. Steaming
TTT...
copyu
Thursday, March 18, 2010 - 08:14
on Blog post
Is It To My Taste?
Love those English Muffins,
Marni
Thursday, March 18, 2010 - 08:08
on Blog post
Sourdough English Muffin's and Brunch
Thanks Floyd!

breadbakingbassplayer
Thursday, March 18, 2010 - 06:37
on Blog post
3/10/10 - Improvised Graham Flour Boules
Big ships
copyu
Thursday, March 18, 2010 - 06:33
on Blog post
still hot baking
DIY malt
La masa
Thursday, March 18, 2010 - 06:31
on Forum topic
Briess - a viable subsitute for diastatic malt powder?
Thank you

jennyloh
Thursday, March 18, 2010 - 06:17
on Forum topic
Keeping Chef after 2nd refreshment in the fridge?
Bloomer
firstfloorfront
Thursday, March 18, 2010 - 05:57
on Forum topic
A British Baker
I have left my chef in the

arlo
Thursday, March 18, 2010 - 05:39
on Forum topic
Keeping Chef after 2nd refreshment in the fridge?
<<<I've never made a Jewish

varda
Thursday, March 18, 2010 - 05:18
on Forum topic
Clear Flour
many thanks for the 'bump',
bobm1
Thursday, March 18, 2010 - 04:59
on Forum topic
Clear Flour
Thank you Greg! That's
Bakingbird
Thursday, March 18, 2010 - 04:39
on Forum topic
Newbie on the forum
Inspiring!
Bakingbird
Thursday, March 18, 2010 - 04:36
on Blog post
Mathias Dahlgren's Swedish Rye Bread - with an apple twist
The one on the left
Barbara Krauss
Thursday, March 18, 2010 - 04:12
on Forum topic
Covering vs. Steaming
I'm a little unclear on that
scottsourdough
Thursday, March 18, 2010 - 03:48
on Forum topic
Boule Making
re: Bread storage
ericb
Thursday, March 18, 2010 - 03:02
on Forum topic
How do you keep/store your bread after its made ?
Link?
kolobezka
Thursday, March 18, 2010 - 02:53
on Forum topic
Covering vs. Steaming
David,
thanks for this

nicodvb
Thursday, March 18, 2010 - 02:14
on Forum topic
Briess - a viable subsitute for diastatic malt powder?
Another thing of interest to note...
bakinbuff
Thursday, March 18, 2010 - 02:00
on Forum topic
Covering vs. Steaming
What do the loafs go on in the oven ?
saraugie
Thursday, March 18, 2010 - 01:07
on Forum topic
Covering vs. Steaming
I don't know
proth5
Thursday, March 18, 2010 - 00:27
on Forum topic
Many questions about bread chemistry and technique
Your Favorite Rye
saraugie
Thursday, March 18, 2010 - 00:21
on Blog post
My Favorite Rye
Well, they look delicious to me!

Shiao-Ping
Thursday, March 18, 2010 - 00:18
on Blog post
My Favorite Rye
Triticale
JoeVa
Thursday, March 18, 2010 - 00:04
on Blog post
Is It To My Taste?
Thanks
liseling
Wednesday, March 17, 2010 - 23:46
on Forum topic
Is my starter ready for baking?
I can imagine that they work together

Mini Oven
Wednesday, March 17, 2010 - 23:30
on Forum topic
Introduction + Do Jackfruit and Quinoa go together?
retarding in the refrigerator, questionable

Mini Oven
Wednesday, March 17, 2010 - 23:02
on Blog post
Mini's Favorite 100% Rye Ratio
Corn Beef on Rye!

SylviaH
Wednesday, March 17, 2010 - 22:36
on Blog post
My Favorite Rye
Rye dough and low temperatures

Mini Oven
Wednesday, March 17, 2010 - 22:33
on Forum topic
Effects of dough temperature
Nice rye!
Doc Tracy
Wednesday, March 17, 2010 - 22:02
on Blog post
My Favorite Rye
Thanks Guys
ehanner
Wednesday, March 17, 2010 - 20:43
on Blog post
Beer Bread
Butter Q
Postal Grunt
Wednesday, March 17, 2010 - 20:35
on Blog post
Beer Bread
Thank you, Debra!

SylviaH
Wednesday, March 17, 2010 - 20:19
on Blog post
Sourdough English Muffin's and Brunch
Thank you, Larry!

SylviaH
Wednesday, March 17, 2010 - 20:12
on Blog post
Sourdough English Muffin's and Brunch
What I did...

Yippee
Wednesday, March 17, 2010 - 19:49
on Blog post
Mini's Favorite 100% Rye Ratio