Recent Forum and Blog Comments

This should help:
"Bran -
Yerffej
Friday, March 5, 2010 - 06:22
on Forum topic
What are the main parts of whole wheat, and can they be eaten separately?
Kenwood in US?
judiandjeff
Friday, March 5, 2010 - 06:22
on Forum topic
Best Stand Mixer for Bread, not KA
Very interesting, thank you
oskar270
Friday, March 5, 2010 - 06:09
on Forum topic
Eggs
That is 5 oz. (4.8 oz.)
Ron Berg
Friday, March 5, 2010 - 05:40
on Forum topic
Making a 166% Sourdough Starter
The math is what makes my
Ron Berg
Friday, March 5, 2010 - 05:38
on Forum topic
Making a 166% Sourdough Starter
Issues of consistency here.

mrfrost
Friday, March 5, 2010 - 05:18
on Forum topic
Nearly Water-like Dough Problem
Rye is not the only candidate

subfuscpersona
Friday, March 5, 2010 - 05:07
on Forum topic
Bread color - white or grayish white
Another difference is the
La masa
Friday, March 5, 2010 - 04:50
on Forum topic
What are the main parts of whole wheat, and can they be eaten separately?
Hi Yozza

Shiao-Ping
Friday, March 5, 2010 - 04:39
on Blog post
mad baking
Peddling for food and holiday

Mini Oven
Friday, March 5, 2010 - 04:25
on Blog post
My adventure ...raising awareness of hunger...
Eric, OH WOW! That's a crumb!

Mini Oven
Friday, March 5, 2010 - 03:49
on Blog post
Learning Pumpernickel--Now With Crumb
I want one !
dale1nemo
Friday, March 5, 2010 - 03:48
on Forum topic
Cinnamon buns
splits

Andrew S
Friday, March 5, 2010 - 03:23
on Forum topic
still cracking loaves
very nice

benjamin
Friday, March 5, 2010 - 03:18
on Blog post
nicodvb's 100% Rye
Andy,
does the bread that you

nicodvb
Friday, March 5, 2010 - 03:11
on Forum topic
Rye sour fermentation: how long?
stand mixer

Andrew S
Friday, March 5, 2010 - 03:03
on Forum topic
Best Stand Mixer for Bread, not KA
Overfermenting?
kolobezka
Friday, March 5, 2010 - 02:58
on Forum topic
question for Proth5/Dmsmyder 65% baguette
Just a few questions
kolobezka
Friday, March 5, 2010 - 02:45
on Forum topic
can I use my discard to build preferment before feeding it?
Do you grind?
bakinbuff
Friday, March 5, 2010 - 02:20
on Forum topic
What are the main parts of whole wheat, and can they be eaten separately?
Same problem
kolobezka
Friday, March 5, 2010 - 02:04
on Forum topic
Nearly Water-like Dough Problem
Christina

Shiao-Ping
Friday, March 5, 2010 - 01:17
on Blog post
Gérard Rubaud Miche
I'm honored!

nicodvb
Friday, March 5, 2010 - 00:47
on Blog post
nicodvb's 100% Rye
Really?? How strange!
bakinbuff
Friday, March 5, 2010 - 00:45
on Blog post
Sneaky Sandwich Sourdough
no I'm still up but
patnx2
Friday, March 5, 2010 - 00:34
on Forum topic
question for Proth5/Dmsmyder 65% baguette
@patnx2
proth5
Friday, March 5, 2010 - 00:24
on Forum topic
question for Proth5/Dmsmyder 65% baguette
Extraction rate is what you need to know
leucadian
Thursday, March 4, 2010 - 23:47
on Forum topic
What are the main parts of whole wheat, and can they be eaten separately?
Christina, Baking at 200°C

Mini Oven
Thursday, March 4, 2010 - 23:29
on Forum topic
Hannoversches Doppelback photos
About a month ago, I called

mrfrost
Thursday, March 4, 2010 - 22:37
on Forum topic
flour source
You know you're a breadmaker when...

Mini Oven
Thursday, March 4, 2010 - 21:32
on Forum topic
You know you're a breadmaker when.....
Ditto

flournwater
Thursday, March 4, 2010 - 21:08
on Forum topic
Bread color - white or grayish white
A question regarding pate fermentee......
Sedlmaierin
Thursday, March 4, 2010 - 20:56
on Blog post
Gérard Rubaud Miche
Howdy!
Broc
Thursday, March 4, 2010 - 20:53
on Blog post
San Fransisco sourdough and 'the bowl technique'
Mini-one more question: what
Sedlmaierin
Thursday, March 4, 2010 - 20:47
on Forum topic
Hannoversches Doppelback photos
Could you add a bit more flour?
PaddyL
Thursday, March 4, 2010 - 20:39
on Forum topic
Nearly Water-like Dough Problem
I would guess

CosmicChuck
Thursday, March 4, 2010 - 20:26
on Forum topic
Bread color - white or grayish white
I've had a few beers but...

CosmicChuck
Thursday, March 4, 2010 - 20:23
on Forum topic
What are the main parts of whole wheat, and can they be eaten separately?
flour source
rangeguy
Thursday, March 4, 2010 - 19:32
on Forum topic
flour source
Yumm! I really would love to
CandiceW
Thursday, March 4, 2010 - 19:29
on Forum topic
A little sweet and a little Chinese for the special day
beautiful! that is one book
CandiceW
Thursday, March 4, 2010 - 19:27
on Forum topic
Sourdough loaves @ 7,500' in Colorado
That looks so good
ZD
Thursday, March 4, 2010 - 19:21
on Blog post
Blueberry Schiacciata
thanks so much!

CandiceW
Thursday, March 4, 2010 - 19:14
on Forum topic
Hot Cross Buns
Happy to
LindyD
Thursday, March 4, 2010 - 19:11
on Blog post
My adventure ...raising awareness of hunger...
Baking soda will, when
blaisepascal
Thursday, March 4, 2010 - 18:54
on Forum topic
Eggs
I am trying to get a sense of
friar120
Thursday, March 4, 2010 - 18:42
on Blog post
San Fransisco sourdough and 'the bowl technique'
BBA
scottsourdough
Thursday, March 4, 2010 - 18:40
on Forum topic
Lame use of lame
That's it!
Edith Pilaf
Thursday, March 4, 2010 - 18:22
on Forum topic
The English Muffin jungle
costco flours

mcs
Thursday, March 4, 2010 - 18:14
on Forum topic
Costco flours
recipe, eh?
Mike E
Thursday, March 4, 2010 - 18:13
on Blog post
Sneaky Sandwich Sourdough
Weigh each of the ingredients

Mini Oven
Thursday, March 4, 2010 - 18:04
on Forum topic
Making a 166% Sourdough Starter
Can you provide the item
dwcoleman
Thursday, March 4, 2010 - 17:52
on Forum topic
flour source