Recent Forum and Blog Comments

Thanks!
bakinbuff
Thursday, March 4, 2010 - 07:30
on Blog post
Today's efforts...
Beautiful breads!
Zeb
Thursday, March 4, 2010 - 06:09
on Blog post
Today's efforts...
Brot Tiger-das gefaellt mir!
Sedlmaierin
Thursday, March 4, 2010 - 06:08
on Forum topic
Hannoversches Doppelback photos
Link to recipe for other malt loaf..
Zeb
Thursday, March 4, 2010 - 06:00
on Forum topic
Malt loaf update
Sourdough 100% rye
La masa
Thursday, March 4, 2010 - 05:54
on Forum topic
Shipping bread for Christmas Gifts - is it possible to get there fresh and edible?
yea, 80ºC would be a little

metropical
Thursday, March 4, 2010 - 04:28
on Forum topic
still cracking loaves
Christina, Brot tiger

Mini Oven
Thursday, March 4, 2010 - 04:13
on Forum topic
Hannoversches Doppelback photos
@vhaimo - reply

subfuscpersona
Thursday, March 4, 2010 - 03:38
on Forum topic
baking bread in a dutch oven vs other methods
The one that collapsed...
bakinbuff
Thursday, March 4, 2010 - 03:26
on Forum topic
Malt loaf update
You understand!
ramat123
Thursday, March 4, 2010 - 03:20
on Forum topic
Shaping a 1/3 rye, 1/3 whole wheat, 1/3 bread wheat dough
Rather than..
breadinquito
Thursday, March 4, 2010 - 02:57
on Forum topic
Looking for direction on refreshing starter
The starter that came in from the cold

pmccool
Thursday, March 4, 2010 - 02:52
on Forum topic
Looking for direction on refreshing starter
malt loaf..
Zeb
Thursday, March 4, 2010 - 02:49
on Forum topic
Hello from Bristol, UK
First guess:

pmccool
Thursday, March 4, 2010 - 02:25
on Forum topic
still cracking loaves
actually i love lemon
vince hav
Wednesday, March 3, 2010 - 23:23
on Forum topic
whats the difference between the two sugars?
Try this 100% whole wheat bread
Edith Pilaf
Wednesday, March 3, 2010 - 23:15
on Forum topic
Improving whole wheat bread
I never throw away my excess starter.

OldWoodenSpoon
Wednesday, March 3, 2010 - 22:38
on Forum topic
can I use my discard to build preferment before feeding it?
background on sandomirka

Elagins
Wednesday, March 3, 2010 - 20:56
on Forum topic
Bialys
A cheap foil roasting pan
Janknitz
Wednesday, March 3, 2010 - 20:25
on Blog post
San Fransisco sourdough and 'the bowl technique'
foud a different version of the same recipe = very different
rhomp2002
Wednesday, March 3, 2010 - 20:12
on Blog post
Torta Di Pasqua Al Formaggio
The Magic Bowl and covered cooking
ehanner
Wednesday, March 3, 2010 - 19:28
on Blog post
San Fransisco sourdough and 'the bowl technique'
cast iron loaf pans
rhomp2002
Wednesday, March 3, 2010 - 19:23
on Forum topic
Recommendation for sandwich loaf pans: metal/glass/other?
Lovely plate, lovely color.
LindyD
Wednesday, March 3, 2010 - 19:16
on Blog post
Torta Di Pasqua Al Formaggio
Ditto JH
LindyD
Wednesday, March 3, 2010 - 19:11
on Forum topic
Looking for a recommendation
parchment

occidental
Wednesday, March 3, 2010 - 19:07
on Blog post
Ciabattini (Ciabatta Rolls)
Thanks
MichaelH
Wednesday, March 3, 2010 - 18:35
on Forum topic
Advanced Bread and Pastry- Malt?
Thank you Patty!
Can't wait
LeeYong
Wednesday, March 3, 2010 - 18:22
on Blog post
natural starter baguettes
I'm the one that needs help
LindyD
Wednesday, March 3, 2010 - 18:01
on Forum topic
Advanced Bread and Pastry- Malt?
natural starter

msmarguet
Wednesday, March 3, 2010 - 18:00
on Blog post
natural starter baguettes
They also were judged best by
Davefs
Wednesday, March 3, 2010 - 17:55
on Forum topic
Recommendation for sandwich loaf pans: metal/glass/other?
Beauties!!! Thanks for
LeeYong
Wednesday, March 3, 2010 - 17:02
on Blog post
natural starter baguettes
preheating should even the heat distribution

varda
Wednesday, March 3, 2010 - 17:01
on Forum topic
baking bread in a dutch oven vs other methods
Williams Sonoma Exclusive
3 Olives
Wednesday, March 3, 2010 - 16:57
on Forum topic
Recommendation for sandwich loaf pans: metal/glass/other?
There is recipe on KAF for
jackie9999
Wednesday, March 3, 2010 - 16:53
on Forum topic
Waffles and pancakes using Reinhardt's standard starter
granite baking stone?
MsL
Wednesday, March 3, 2010 - 16:52
on Blog post
San Fransisco sourdough and 'the bowl technique'
DSM %
MichaelH
Wednesday, March 3, 2010 - 16:38
on Forum topic
Advanced Bread and Pastry- Malt?
do you cook on the parchment
scottv
Wednesday, March 3, 2010 - 16:36
on Blog post
Ciabattini (Ciabatta Rolls)
You keep saying "Peter's starter"

Yumarama
Wednesday, March 3, 2010 - 16:31
on Forum topic
Waffles and pancakes using Reinhardt's standard starter
Keep it going

Yumarama
Wednesday, March 3, 2010 - 16:09
on Forum topic
When to start baking with my starter? It's a bit sluggish...
Diastatic in my test kitchen
LindyD
Wednesday, March 3, 2010 - 16:07
on Forum topic
Advanced Bread and Pastry- Malt?
Thanks!
3 Olives
Wednesday, March 3, 2010 - 15:57
on Forum topic
Looking for a Good Cookie Baker who does Mail Order
I've used a baking stone + turkey roaster lid ...

subfuscpersona
Wednesday, March 3, 2010 - 15:50
on Forum topic
baking bread in a dutch oven vs other methods
Use DSM Powder
gcook17
Wednesday, March 3, 2010 - 15:49
on Forum topic
Advanced Bread and Pastry- Malt?
Try it all-but one at a time
clazar123
Wednesday, March 3, 2010 - 15:47
on Forum topic
Improving whole wheat bread
Just to make sure I understand
saraugie
Wednesday, March 3, 2010 - 15:35
on Forum topic
baking bread in a dutch oven vs other methods
You need to listen to the bread
proth5
Wednesday, March 3, 2010 - 15:30
on Blog post
Sourdough Hydration - How high is too high?
Thank you so much! I will
LBKexile
Wednesday, March 3, 2010 - 15:27
on Forum topic
Dried out dough...is it a goner?
Fish Kettle

Doughtagnan
Wednesday, March 3, 2010 - 15:24
on Forum topic
baking bread in a dutch oven vs other methods
Move it to a plastic or glass container

Mini Oven
Wednesday, March 3, 2010 - 15:18
on Forum topic
Dried out dough...is it a goner?
Thanks for the tips David. I have been

OldWoodenSpoon
Wednesday, March 3, 2010 - 15:10
on Blog post
Sourdough Hydration - How high is too high?