Recent Forum and Blog Comments

Beautiful!
JohnMich
Wednesday, March 10, 2010 - 13:20
on Blog post
20100306 My First Croissants
COVERED CLAY POT
Janice Boger
Wednesday, March 10, 2010 - 13:12
on Forum topic
COVERED CLAY POT
Need for details to understand your problem.

dmsnyder
Wednesday, March 10, 2010 - 12:58
on Forum topic
Dough Hook Kneading
update and THANK YOU ...

trailrunner
Wednesday, March 10, 2010 - 12:58
on Blog post
My adventure ...raising awareness of hunger...
So just to clarify

varda
Wednesday, March 10, 2010 - 12:42
on Forum topic
how to make a better baguette
Suggest different conclusion

dmsnyder
Wednesday, March 10, 2010 - 12:42
on Forum topic
Don't soak linseed (flax seeds)
Add the seeds when first mixing the dough

ananda
Wednesday, March 10, 2010 - 12:35
on Forum topic
Don't soak linseed (flax seeds)
new to artisan bread as well

varda
Wednesday, March 10, 2010 - 12:30
on Forum topic
Flat sourdough loaves
Thanks
Barbara Krauss
Wednesday, March 10, 2010 - 12:16
on Forum topic
crust color and texture
Mark,
Thanks for the advice.

Neil C
Wednesday, March 10, 2010 - 12:15
on Forum topic
HELP - - - Freezing Pizza Dough
Clay pot
carluke
Wednesday, March 10, 2010 - 11:42
on Forum topic
COVERED CLAY POT
thank you ,i have it's going
klmeat
Wednesday, March 10, 2010 - 11:37
on Forum topic
can you build a starter at home temperature
Thanks

wally
Wednesday, March 10, 2010 - 11:06
on Forum topic
Alan Scott ovens
Butter

davidg618
Wednesday, March 10, 2010 - 11:02
on Forum topic
Fats?
pictures

SylviaH
Wednesday, March 10, 2010 - 10:18
on Forum topic
Ciabatta Rolls
Not "doomed to failure."

dmsnyder
Wednesday, March 10, 2010 - 10:12
on Blog post
San Joaquin Sourdough: another variation produces the best flavor yet.
I am greek.
de3montecarlo
Wednesday, March 10, 2010 - 10:11
on Forum topic
Strange Flour Type
Zeb & bakinbuff
saraugie
Wednesday, March 10, 2010 - 10:10
on Forum topic
Five-Grain Bread from the book "Bread: A Baker's Book of Techniques and Recipes: by Jeffrey Hamelman
Welcome
ZD
Wednesday, March 10, 2010 - 10:06
on Forum topic
Long time lurker finally saying hello
To build-in the sense of make

mrfrost
Wednesday, March 10, 2010 - 09:58
on Forum topic
can you build a starter at home temperature
Delicious combination!

SylviaH
Wednesday, March 10, 2010 - 09:49
on Blog post
Butternut Squash & Feta Pizza
The lovely crumb

SylviaH
Wednesday, March 10, 2010 - 09:33
on Blog post
Bread Inspired by Chad Robertson's Country Sourdough
Limited Experience
swiggin
Wednesday, March 10, 2010 - 09:25
on Forum topic
Alan Scott ovens
Ten tips
sortachef
Wednesday, March 10, 2010 - 09:00
on Blog post
Ten Tips for Better Pizza
A different point-of-view

davidg618
Wednesday, March 10, 2010 - 08:53
on Forum topic
I'm looking for a good cookbook
the same
swtgran
Wednesday, March 10, 2010 - 08:30
on Forum topic
crust color and texture
make rice flour in blender
This Day
Wednesday, March 10, 2010 - 08:23
on Forum topic
Rice Flour
Retarded dough not rising?
azaelia
Wednesday, March 10, 2010 - 08:08
on Blog post
San Joaquin Sourdough: another variation produces the best flavor yet.
Strong flour, from what I

mrfrost
Wednesday, March 10, 2010 - 08:06
on Forum topic
Strange Flour Type
Susan's Magic Bowl is, Magic after all
ehanner
Wednesday, March 10, 2010 - 08:05
on Forum topic
crust color and texture
Thank you both!
jsk
Wednesday, March 10, 2010 - 07:54
on Forum topic
Pointe-à-Callière- Flour Mixture
As someone who just today
Glare Seethe
Wednesday, March 10, 2010 - 07:48
on Forum topic
crust color and texture
I disagree with the

nicodvb
Wednesday, March 10, 2010 - 07:46
on Forum topic
Rye Flour
If you have already answered this question, I apologize for...

davidg618
Wednesday, March 10, 2010 - 07:32
on Blog post
Bread Inspired by Chad Robertson's Country Sourdough
That explains it
Figaro77
Wednesday, March 10, 2010 - 07:31
on Forum topic
Slash & Bake
Had to be the oil...

longhorn
Wednesday, March 10, 2010 - 06:59
on Forum topic
HELP - - - Freezing Pizza Dough
Middle of the oven?
Barbara Krauss
Wednesday, March 10, 2010 - 06:58
on Forum topic
crust color and texture
You'll know
Barbara Krauss
Wednesday, March 10, 2010 - 06:54
on Forum topic
Refrigerated Dough - 5 minutes fresh baked bread recipe
Try KA White Whole Wheat??

longhorn
Wednesday, March 10, 2010 - 06:49
on Forum topic
Pointe-à-Callière- Flour Mixture
Thank you althetrainer, I'll

BettyR
Wednesday, March 10, 2010 - 06:45
on Forum topic
What is a water roux?
As to the flour comparisons;

mrfrost
Wednesday, March 10, 2010 - 06:44
on Forum topic
crust color and texture
What a delicious looking pizza!
Shauna Lorae
Wednesday, March 10, 2010 - 06:24
on Blog post
Butternut Squash & Feta Pizza
Tastes amazing
Shauna Lorae
Wednesday, March 10, 2010 - 06:18
on Forum topic
Sunflower, Poppy, Flax Seed Bread
The crumb is soft and tender
Shauna Lorae
Wednesday, March 10, 2010 - 06:17
on Forum topic
Sunflower, Poppy, Flax Seed Bread
The loaf tastes as good as it looks :)
Shauna Lorae
Wednesday, March 10, 2010 - 06:15
on Forum topic
Sunflower, Poppy, Flax Seed Bread
You certainly can keep MUCH less than 24 oz

Yumarama
Wednesday, March 10, 2010 - 06:08
on Forum topic
Can you compost unused starter?
You have already received the
Yerffej
Wednesday, March 10, 2010 - 05:46
on Forum topic
Can you compost unused starter?
Looks good
ehanner
Wednesday, March 10, 2010 - 05:10
on Blog post
Starch damage!
Looks good!
ehanner
Wednesday, March 10, 2010 - 05:01
on Blog post
Butternut Squash & Feta Pizza
''We had a recipe for Pumpkin
spsq
Wednesday, March 10, 2010 - 04:47
on Blog post
Butternut Squash & Feta Pizza