Recent Forum and Blog Comments

Since posting this bake report...

davidg618
Monday, March 8, 2010 - 16:12
on Blog post
Jewish Rye: second baking
Very inviting
LindyD
Monday, March 8, 2010 - 15:56
on Blog post
Jewish Rye: second baking
Very helpful links.
txfarmer
Monday, March 8, 2010 - 15:49
on Forum topic
Question regarding Nippon Baguette
Who knew?

varda
Monday, March 8, 2010 - 15:45
on Forum topic
how to make a better baguette
This is one of my favorite
jeffesonm
Monday, March 8, 2010 - 15:35
on Forum topic
PR's Potato, Cheddar,and Chive Torpedoes
Thought I'd piggyback on this
LBKexile
Monday, March 8, 2010 - 15:30
on Forum topic
1 lb. SAF Instant Yeast source in Atlanta
Downside?

hutchndi
Monday, March 8, 2010 - 15:05
on Blog post
The Pineapple Juice Solution, Part 2
Another recipe for Cornish pasties
JohnMich
Monday, March 8, 2010 - 14:58
on Forum topic
Meat pie???
Walk before you run...

wally
Monday, March 8, 2010 - 14:35
on Forum topic
how to make a better baguette
Great rye breads!

dmsnyder
Monday, March 8, 2010 - 14:34
on Blog post
Jewish Rye: second baking
The first time I heard the

BettyR
Monday, March 8, 2010 - 14:28
on Forum topic
What is a water roux?
Thanks, Mountaineer. I'll be
sybram
Monday, March 8, 2010 - 14:23
on Forum topic
BBA Bagel questions
Amylase Content and Starch Damage

ananda
Monday, March 8, 2010 - 14:10
on Forum topic
Vital Wheat Gluten in Cake Flour?
Very familiar

mrfrost
Monday, March 8, 2010 - 14:06
on Forum topic
What is a water roux?
94% whoel spelt sourdough
swifty
Monday, March 8, 2010 - 14:03
on Blog post
100% Spelt Levain Bread
Basically, it's a method,

mrfrost
Monday, March 8, 2010 - 14:00
on Forum topic
What is a water roux?
I did not measure the pH either.
crunchy
Monday, March 8, 2010 - 13:56
on Forum topic
Question regarding Nippon Baguette
Thank you all so much...

BettyR
Monday, March 8, 2010 - 13:35
on Forum topic
What is a water roux?
Steam below the baking shelf
Ford
Monday, March 8, 2010 - 13:20
on Forum topic
Pain a l'ancienne comes out mediocre
(heavy sigh)... Yes, much to my dismay

Debra Wink
Monday, March 8, 2010 - 13:07
on Blog post
The Pineapple Juice Solution, Part 2
Thank you , Mr Frost for your input...they are very helpful !
rts306
Monday, March 8, 2010 - 13:00
on Forum topic
High Protein Flour
Nutrition label, rough guide

mrfrost
Monday, March 8, 2010 - 12:52
on Forum topic
High Protein Flour
maybe 6 slashes?
Zeb
Monday, March 8, 2010 - 12:49
on Blog post
Jewish Rye: second baking
hahahaaaa-awesome!
Christina
Sedlmaierin
Monday, March 8, 2010 - 12:30
on Blog post
Gérard Rubaud Miche and an inadvertent experiment
Thank you so much for the reply!
txfarmer
Monday, March 8, 2010 - 12:29
on Forum topic
Question regarding Nippon Baguette
I am an hour north of
jackie9999
Monday, March 8, 2010 - 12:27
on Forum topic
Question for Soutwestern Ontario Loafers
Thank you for the response. I
jackie9999
Monday, March 8, 2010 - 12:25
on Forum topic
Question for Soutwestern Ontario Loafers
Thanks for the conversion
rts306
Monday, March 8, 2010 - 12:19
on Forum topic
High Protein Flour
Japanese idea
rts306
Monday, March 8, 2010 - 12:03
on Forum topic
What is a water roux?
Avoiding soggy crust
Gourmand2go
Monday, March 8, 2010 - 12:03
on Basic page
A Pizza Primer
Sour Root
punainenkettu
Monday, March 8, 2010 - 11:44
on Forum topic
Finnish Sourdough Rye "Ruisleipa"
A Couple More
swiggin
Monday, March 8, 2010 - 11:32
on Forum topic
Question for Soutwestern Ontario Loafers
sources of flour
dwcoleman
Monday, March 8, 2010 - 11:15
on Forum topic
Question for Soutwestern Ontario Loafers
the problem wit thems was
CandiceW
Monday, March 8, 2010 - 11:11
on Forum topic
soo bummed, did not turn out..*croissants*
I know I read it somewhere,

pmccool
Monday, March 8, 2010 - 10:57
on Blog post
Gérard Rubaud Miche and an inadvertent experiment
Same problem
crunchy
Monday, March 8, 2010 - 10:53
on Forum topic
Question regarding Nippon Baguette
Seeking first to understand

pmccool
Monday, March 8, 2010 - 10:50
on Forum topic
PR's Potato, Cheddar,and Chive Torpedoes
I've had the same problem.

davidg618
Monday, March 8, 2010 - 10:31
on Forum topic
spray dried malt storage
I had assumed the Robin hood
jackie9999
Monday, March 8, 2010 - 10:29
on Forum topic
Question for Soutwestern Ontario Loafers
Nice recipes

SylviaH
Monday, March 8, 2010 - 10:28
on Blog post
Ten Tips for Better Pizza
What is High Protein Anyway

flournwater
Monday, March 8, 2010 - 10:21
on Forum topic
High Protein Flour
How much Yeast?

Faith in Virginia
Monday, March 8, 2010 - 10:17
on Forum topic
soo bummed, did not turn out..*croissants*
saraugie and LindyD...
copyu
Monday, March 8, 2010 - 10:13
on Forum topic
Can you really tell bleached from unbleached flour?
Thank you, Eric

SylviaH
Monday, March 8, 2010 - 10:10
on Blog post
100% White Whole Wheat Loaves - Pastries from Croissant recipe
Sour Root

flournwater
Monday, March 8, 2010 - 10:10
on Forum topic
Finnish Sourdough Rye "Ruisleipa"
Thank you,

SylviaH
Monday, March 8, 2010 - 10:06
on Blog post
100% White Whole Wheat Loaves - Pastries from Croissant recipe
Thank you, Zeb

SylviaH
Monday, March 8, 2010 - 10:02
on Blog post
100% White Whole Wheat Loaves - Pastries from Croissant recipe
Thanks for clearing that up,

mrfrost
Monday, March 8, 2010 - 09:56
on Blog post
100% White Whole Wheat Loaves - Pastries from Croissant recipe
As you now see, the post was

mrfrost
Monday, March 8, 2010 - 09:51
on Forum topic
Can you really tell bleached from unbleached flour?
Sorry, Saraugie
LindyD
Monday, March 8, 2010 - 09:50
on Forum topic
Can you really tell bleached from unbleached flour?