Recent Forum and Blog Comments

I have used brewers DME- Dry
dasmueller
Wednesday, March 17, 2010 - 19:38
on Forum topic
Briess - a viable subsitute for diastatic malt powder?
It's ready,

davidg618
Wednesday, March 17, 2010 - 18:48
on Forum topic
Is my starter ready for baking?
Ciao Giovanni,
Tritacle, ha
Jeremy
Wednesday, March 17, 2010 - 18:40
on Blog post
Is It To My Taste?
Thank you
SnDBrian
Wednesday, March 17, 2010 - 18:37
on Forum topic
Boule Making
Not to worry,

davidg618
Wednesday, March 17, 2010 - 18:32
on Forum topic
Briess - a viable subsitute for diastatic malt powder?
"Wetter is Better"

wally
Wednesday, March 17, 2010 - 17:54
on Blog post
Is It To My Taste?
Yes, and it is creepy, glad you brought it up!

Mini Oven
Wednesday, March 17, 2010 - 17:45
on Blog post
Mini's Favorite 100% Rye Ratio
Sylia, nice looking muffins!

Debra Wink
Wednesday, March 17, 2010 - 17:31
on Blog post
Sourdough English Muffin's and Brunch
Butter

wally
Wednesday, March 17, 2010 - 17:28
on Blog post
Beer Bread
They are gorgeous..

wally
Wednesday, March 17, 2010 - 17:24
on Blog post
Sourdough English Muffin's and Brunch
cold rise
CelesteU
Wednesday, March 17, 2010 - 17:16
on Blog post
Sub Bread
Those look awesome, Tim. I

Floydm
Wednesday, March 17, 2010 - 16:51
on Blog post
3/10/10 - Improvised Graham Flour Boules
I'm a little confused here.
busy lizzy
Wednesday, March 17, 2010 - 16:44
on Forum topic
Covering vs. Steaming
It's just a general seed
kimes
Wednesday, March 17, 2010 - 16:39
on Forum topic
Briess - a viable subsitute for diastatic malt powder?
beer bread
busy lizzy
Wednesday, March 17, 2010 - 16:31
on Blog post
Beer Bread
Glad to know I'm not the only one with a low score!

Mini Oven
Wednesday, March 17, 2010 - 16:25
on Blog post
Hits a little close to home . . . ;-)
Hi Robyn will be good to see

yozzause
Wednesday, March 17, 2010 - 16:24
on Blog post
still hot baking
Go Forth And Bake

Doughtagnan
Wednesday, March 17, 2010 - 16:22
on Forum topic
A British Baker
Those big rectangular turkey pans

Yumarama
Wednesday, March 17, 2010 - 16:09
on Forum topic
Covering vs. Steaming
Probaly just depends on the

mrfrost
Wednesday, March 17, 2010 - 16:06
on Forum topic
Briess - a viable subsitute for diastatic malt powder?
Sorry it took me so long, Thanks to both of you
janij
Wednesday, March 17, 2010 - 15:45
on Forum topic
A little TLC for my starter
Since these two lovely
kimes
Wednesday, March 17, 2010 - 15:41
on Forum topic
Briess - a viable subsitute for diastatic malt powder?
thanks so much for that
kimes
Wednesday, March 17, 2010 - 15:36
on Forum topic
Briess - a viable subsitute for diastatic malt powder?
ps: The reason I said(above)

mrfrost
Wednesday, March 17, 2010 - 15:13
on Forum topic
Briess - a viable subsitute for diastatic malt powder?
What I'm up to...

Yippee
Wednesday, March 17, 2010 - 14:59
on Blog post
Mini's Favorite 100% Rye Ratio
It really depends on the kind
suave
Wednesday, March 17, 2010 - 14:39
on Forum topic
Covering vs. Steaming
According to Susan
ehanner
Wednesday, March 17, 2010 - 14:31
on Forum topic
Covering vs. Steaming
Question on the Butter
ehanner
Wednesday, March 17, 2010 - 14:22
on Blog post
Beer Bread
From your description, yes
Yerffej
Wednesday, March 17, 2010 - 14:15
on Forum topic
Is my starter ready for baking?
That´s funny
kolobezka
Wednesday, March 17, 2010 - 14:12
on Forum topic
Covering vs. Steaming
Isn't it amazing?
Janknitz
Wednesday, March 17, 2010 - 14:05
on Forum topic
Covering vs. Steaming
Your homebrew shop owner is probably wrong, Here's why.

davidg618
Wednesday, March 17, 2010 - 14:04
on Forum topic
Briess - a viable subsitute for diastatic malt powder?
Thanks, like others I'll be
Chausiubao
Wednesday, March 17, 2010 - 13:37
on Forum topic
A British Baker
Size of the loafs
davesmall
Wednesday, March 17, 2010 - 13:36
on Forum topic
Covering vs. Steaming
Thanks! They were, are really great...

breadbakingbassplayer
Wednesday, March 17, 2010 - 13:33
on Blog post
3/10/10 - Improvised Graham Flour Boules
I waited until my starter was
Anonymous
Wednesday, March 17, 2010 - 13:27
on Forum topic
Is my starter ready for baking?
Chorleywood Bread Process

Andrew S
Wednesday, March 17, 2010 - 13:09
on Forum topic
A British Baker
Very wet surface
phxdog
Wednesday, March 17, 2010 - 13:01
on Forum topic
I'm lost in deciding what slashing tool to buy
Hydro-machismo?

dmsnyder
Wednesday, March 17, 2010 - 12:47
on Blog post
Is It To My Taste?
I don't want to be
JoeVa
Wednesday, March 17, 2010 - 12:24
on Blog post
Is It To My Taste?
I don't know how long you
Sedlmaierin
Wednesday, March 17, 2010 - 12:14
on Forum topic
Looking for a German bread recipe
Just what I was wondering!
whiskers
Wednesday, March 17, 2010 - 11:47
on Forum topic
Covering vs. Steaming
Flournwater- we are saying the same thing :-)

Nickisafoodie
Wednesday, March 17, 2010 - 11:35
on Forum topic
Howdo I handle salt and yeast when tripleing a recipe
Glad you all enjoyed it!

jstreed1476
Wednesday, March 17, 2010 - 11:29
on Blog post
Hits a little close to home . . . ;-)
Christina, Thanks again for
ErikVegas
Wednesday, March 17, 2010 - 11:28
on Forum topic
Looking for a German bread recipe
So you drop them in the
ErikVegas
Wednesday, March 17, 2010 - 11:25
on Forum topic
Looking for a German bread recipe
No confusion with those loaves
saraugie
Wednesday, March 17, 2010 - 11:25
on Blog post
3/10/10 - Improvised Graham Flour Boules
Aha!

mcs
Wednesday, March 17, 2010 - 11:20
on Forum topic
What is translucent crumb?
No dull blades here...
tananaBrian
Wednesday, March 17, 2010 - 10:49
on Forum topic
I'm lost in deciding what slashing tool to buy
Thank you! How critical do
darren1126
Wednesday, March 17, 2010 - 10:16
on Blog post
Sub Bread