Recent Forum and Blog Comments

yes, literally translated it means

AnnaInNC
Wednesday, March 17, 2010 - 10:04
on Forum topic
Looking for a German bread recipe
How am I ever gonna lose weight

AnnaInNC
Wednesday, March 17, 2010 - 10:00
on Forum topic
Looking for a German bread recipe
Taking a Bath

flournwater
Wednesday, March 17, 2010 - 09:59
on Forum topic
Looking for a German bread recipe
In defense of water

dmsnyder
Wednesday, March 17, 2010 - 09:43
on Blog post
Is It To My Taste?
Dave, the only other place i've used it is in bagels

Elagins
Wednesday, March 17, 2010 - 09:33
on Forum topic
Clear Flour
Sharp is good

dmsnyder
Wednesday, March 17, 2010 - 09:30
on Forum topic
I'm lost in deciding what slashing tool to buy
First clear: A different perspective

dmsnyder
Wednesday, March 17, 2010 - 09:08
on Forum topic
Clear Flour
thank you. i did ask him
kimes
Wednesday, March 17, 2010 - 08:58
on Forum topic
Briess - a viable subsitute for diastatic malt powder?
erik-give me a day or two to
Sedlmaierin
Wednesday, March 17, 2010 - 08:54
on Forum topic
Looking for a German bread recipe
Dissappointed

Doughtagnan
Wednesday, March 17, 2010 - 08:49
on Blog post
Hits a little close to home . . . ;-)
A little.....

Doughtagnan
Wednesday, March 17, 2010 - 08:41
on Forum topic
Fougasse--What herbs?
Christina was right the dough
ErikVegas
Wednesday, March 17, 2010 - 08:18
on Forum topic
Looking for a German bread recipe
Proth5 is keeping it out!
Boboshempy
Wednesday, March 17, 2010 - 08:05
on Forum topic
Many questions about bread chemistry and technique
MMMM Ham
ErikVegas
Wednesday, March 17, 2010 - 07:53
on Forum topic
Looking for a German bread recipe
Welcome!
ehanner
Wednesday, March 17, 2010 - 07:00
on Forum topic
new to this forum
Thanks for the tip Eric ...I
jackie9999
Wednesday, March 17, 2010 - 06:39
on Forum topic
Eric's Fav Rye
Thank You...

BettyR
Wednesday, March 17, 2010 - 06:28
on Forum topic
ISO a tried and true recipe for Irish Soda Bread
Bricks

BettyR
Wednesday, March 17, 2010 - 06:19
on Forum topic
Thanks to all..........finally a picture!
baking stones
enaid
Wednesday, March 17, 2010 - 06:16
on Forum topic
Thanks to all..........finally a picture!
Maybe you can double check

mrfrost
Wednesday, March 17, 2010 - 06:07
on Forum topic
Briess - a viable subsitute for diastatic malt powder?
Nice bold bake!
ehanner
Wednesday, March 17, 2010 - 06:04
on Blog post
3/10/10 - Improvised Graham Flour Boules
I had considered the option
herculeorama
Wednesday, March 17, 2010 - 06:03
on Forum topic
Need guidance in shaping...
No First Clear?
ehanner
Wednesday, March 17, 2010 - 06:01
on Forum topic
Eric's Fav Rye
I spelled it out...

breadbakingbassplayer
Wednesday, March 17, 2010 - 05:22
on Blog post
3/10/10 - Improvised Graham Flour Boules
There is no 'first clear'
jackie9999
Wednesday, March 17, 2010 - 04:43
on Forum topic
Eric's Fav Rye
Thank you for Hot Cross Buns Recipe

RobynNZ
Wednesday, March 17, 2010 - 04:15
on Blog post
still hot baking
Hi!
bakinbuff
Wednesday, March 17, 2010 - 03:39
on Forum topic
A British Baker
Baguette Baking Tray
Aussie Pete
Wednesday, March 17, 2010 - 03:32
on Forum topic
Need guidance in shaping...
Hovis penny loaves

Andrew S
Wednesday, March 17, 2010 - 02:38
on Forum topic
A British Baker
Thanks

Doughtagnan
Wednesday, March 17, 2010 - 02:15
on Blog post
Pain de Campagne - With French Flour
Hi from Australia,
I don't
Aussie Pete
Wednesday, March 17, 2010 - 01:33
on Forum topic
Salba/Chia?
Thanks!
ramat123
Wednesday, March 17, 2010 - 01:00
on Forum topic
Balsa baskets
So ADY....
saraugie
Wednesday, March 17, 2010 - 00:32
on Blog post
3/10/10 - Improvised Graham Flour Boules
Hello
firstfloorfront
Wednesday, March 17, 2010 - 00:26
on Forum topic
A British Baker
You're correct, I see I did
Niashi
Wednesday, March 17, 2010 - 00:22
on Forum topic
Sourdough Culture went dormant on it's own.
Active Dry Yeast...

breadbakingbassplayer
Tuesday, March 16, 2010 - 23:51
on Blog post
3/10/10 - Improvised Graham Flour Boules
ACY
saraugie
Tuesday, March 16, 2010 - 23:50
on Blog post
3/10/10 - Improvised Graham Flour Boules
oops, did I write too much?

Mini Oven
Tuesday, March 16, 2010 - 23:48
on Blog post
Mini's Favorite 100% Rye Ratio
Thanks so much, Mini,

Yippee
Tuesday, March 16, 2010 - 23:18
on Blog post
Mini's Favorite 100% Rye Ratio
Yes, water doesn't give
JoeVa
Tuesday, March 16, 2010 - 22:43
on Blog post
Is It To My Taste?
Doubling with this loaf would be overproofing

Mini Oven
Tuesday, March 16, 2010 - 22:35
on Blog post
Mini's Favorite 100% Rye Ratio
I do bake on the stone, but
Niashi
Tuesday, March 16, 2010 - 22:33
on Forum topic
Not sure where to go next for loaf pans.
Thank you Shiao-Ping
ehanner
Tuesday, March 16, 2010 - 22:04
on Blog post
The bourke street bakery-A Review
Huh?
proth5
Tuesday, March 16, 2010 - 21:41
on Blog post
Hits a little close to home . . . ;-)
The stick is the secret too...
tananaBrian
Tuesday, March 16, 2010 - 21:38
on Forum topic
I'm lost in deciding what slashing tool to buy
Do you preheat your stone,

mrfrost
Tuesday, March 16, 2010 - 21:19
on Forum topic
Not sure where to go next for loaf pans.
Hmmm, I wonder
ehanner
Tuesday, March 16, 2010 - 21:08
on Forum topic
What is translucent crumb?
Thanks a lot for the
herculeorama
Tuesday, March 16, 2010 - 20:54
on Forum topic
Need guidance in shaping...
My apologies, you're right I
Niashi
Tuesday, March 16, 2010 - 20:54
on Forum topic
Not sure where to go next for loaf pans.
Welcome!

dmsnyder
Tuesday, March 16, 2010 - 20:44
on Forum topic
A British Baker