Recent Forum and Blog Comments

I looked back over my records
LeadDog
Tuesday, March 23, 2010 - 22:02
on Blog post
My T80 Miches
Brotform size and shape

dmsnyder
Tuesday, March 23, 2010 - 21:57
on Forum topic
Please help me identify the banneton
Hot Cross Buns

OldWoodenSpoon
Tuesday, March 23, 2010 - 21:30
on Forum topic
Easter plans?
long bakes

Mini Oven
Tuesday, March 23, 2010 - 21:16
on Blog post
Mini's Favorite 100% Rye Ratio
Ben,
Thanks for your prompt

Neil C
Tuesday, March 23, 2010 - 21:15
on Forum topic
Impact of Dough Consistency on SLASHING
Yippee, the % of prefermented dough

Mini Oven
Tuesday, March 23, 2010 - 21:09
on Blog post
Mini's Favorite 100% Rye Ratio
So to my buddy's question re Salt Rising Bread...

Yumarama
Tuesday, March 23, 2010 - 21:04
on Forum topic
Salt Rising Bread - how does it work?
Ditto

flournwater
Tuesday, March 23, 2010 - 20:55
on Forum topic
Protein content of flour
Thanks Sylvia!
Doc Tracy
Tuesday, March 23, 2010 - 20:55
on Blog post
Multigrain sourdough with a rye sourdough starter
Congrats!
saraugie
Tuesday, March 23, 2010 - 20:50
on Forum topic
Five-Grain Bread from the book "Bread: A Baker's Book of Techniques and Recipes: by Jeffrey Hamelman
In the U.S. can one get KA flour in their Whole Foods ?
saraugie
Tuesday, March 23, 2010 - 20:31
on Forum topic
Flour comparisons
Delicious

SylviaH
Tuesday, March 23, 2010 - 20:29
on Blog post
Multigrain sourdough with a rye sourdough starter
Your Welcome!

SylviaH
Tuesday, March 23, 2010 - 20:22
on Forum topic
Beginning of Spring!
Spring!

SylviaH
Tuesday, March 23, 2010 - 20:21
on Forum topic
Beginning of Spring!
Temperature and not salt

Mini Oven
Tuesday, March 23, 2010 - 20:20
on Blog post
Mini's Favorite 100% Rye Ratio
Thanks Sharon!
althetrainer
Tuesday, March 23, 2010 - 20:05
on Blog post
Holiday Chocolate Bread from Gluten Free Sourdough Starter
Flavor
LindyD
Tuesday, March 23, 2010 - 20:05
on Forum topic
Greenstein's Sourdough Rye (Rye Sour) care and feeding, illustrated
Thank you
Josh
Tuesday, March 23, 2010 - 19:54
on Forum topic
Starter diagnosis
Now I have a very serious question to ask you.

Shiao-Ping
Tuesday, March 23, 2010 - 19:41
on Blog post
My T80 Miches
I use Prairie Gold wheat I
swtgran
Tuesday, March 23, 2010 - 19:35
on Forum topic
100% white whole wheat sourdough
What is the purpose?
Doc Tracy
Tuesday, March 23, 2010 - 19:35
on Forum topic
Greenstein's Sourdough Rye (Rye Sour) care and feeding, illustrated
Yum!
00Eve00
Tuesday, March 23, 2010 - 19:30
on Forum topic
Beginning of Spring!
Looks a lot like mine-
Doc Tracy
Tuesday, March 23, 2010 - 19:26
on Forum topic
Can a whole wheat starter be used in French Bread?
Spring?
Doc Tracy
Tuesday, March 23, 2010 - 19:11
on Forum topic
Beginning of Spring!
Company dependent terminology/nomenclature

mrfrost
Tuesday, March 23, 2010 - 19:07
on Forum topic
Please help me identify the banneton
David's brotforms
LindyD
Tuesday, March 23, 2010 - 19:04
on Forum topic
Please help me identify the banneton
Can you imagine?
Doc Tracy
Tuesday, March 23, 2010 - 18:55
on Forum topic
Five-Grain Bread from the book "Bread: A Baker's Book of Techniques and Recipes: by Jeffrey Hamelman
Shortcutting PR's SF SD

dmsnyder
Tuesday, March 23, 2010 - 18:41
on Forum topic
? about P. Reinhart's San Fran sourdough recipe
Once they're alive-
Doc Tracy
Tuesday, March 23, 2010 - 18:29
on Forum topic
Starter questions from a total newbie
using Romertopf

cgmeyer2
Tuesday, March 23, 2010 - 18:27
on Forum topic
Very new to bread baking, I'm screwing up somewhere.
Very nice
alabubba
Tuesday, March 23, 2010 - 18:15
on Blog post
Taking the local lessons - sandwich bread
Nice bread!
Doc Tracy
Tuesday, March 23, 2010 - 18:15
on Forum topic
100% white whole wheat sourdough
Alright Tracy!

Mini Oven
Tuesday, March 23, 2010 - 18:09
on Forum topic
Five-Grain Bread from the book "Bread: A Baker's Book of Techniques and Recipes: by Jeffrey Hamelman
If the bread is opening up a

arlo
Tuesday, March 23, 2010 - 18:09
on Forum topic
? about P. Reinhart's San Fran sourdough recipe
very nice bread

cgmeyer2
Tuesday, March 23, 2010 - 18:07
on Blog post
Taking the local lessons - sandwich bread
I retarded this-
Doc Tracy
Tuesday, March 23, 2010 - 18:01
on Forum topic
Hamelman's "Miche-Pointe-a-Calliere" timing question-need help asap..........
Linseed and grains
Doc Tracy
Tuesday, March 23, 2010 - 17:25
on Forum topic
Five-Grain Bread from the book "Bread: A Baker's Book of Techniques and Recipes: by Jeffrey Hamelman
I have made this bread
swtgran
Tuesday, March 23, 2010 - 17:15
on Forum topic
Salt Rising Bread - how does it work?
I read someplace that
swtgran
Tuesday, March 23, 2010 - 17:11
on Forum topic
What caused SD English muffins & crumpets to have a grey, brown discoloration?
one is oval and the last one round

Mini Oven
Tuesday, March 23, 2010 - 16:54
on Forum topic
Please help me identify the banneton
Full Context

mrfrost
Tuesday, March 23, 2010 - 16:53
on Forum topic
Salt Rising Bread - how does it work?
wow, this are really horror

nicodvb
Tuesday, March 23, 2010 - 16:17
on Forum topic
Salt Rising Bread - how does it work?
WOW, these look great
rts306
Tuesday, March 23, 2010 - 16:16
on Blog post
Honey Wheat Pita Bread
I also wonder why we can't
enaid
Tuesday, March 23, 2010 - 16:15
on Forum topic
Flour comparisons
Cl. perfringins
jj1109
Tuesday, March 23, 2010 - 16:09
on Forum topic
Salt Rising Bread - how does it work?
Starter Questions
Anonymous
Tuesday, March 23, 2010 - 16:03
on Forum topic
Starter questions from a total newbie
Interesting comments on white/red wheat production.True?
clazar123
Tuesday, March 23, 2010 - 15:52
on Forum topic
Red vs. White wheat
I too am new here and I was
Zeb
Tuesday, March 23, 2010 - 15:43
on Forum topic
Starter diagnosis
I would personally retard it
Glare Seethe
Tuesday, March 23, 2010 - 15:41
on Forum topic
Hamelman's "Miche-Pointe-a-Calliere" timing question-need help asap..........
Microbiology of salt rising bread

mrfrost
Tuesday, March 23, 2010 - 15:32
on Forum topic
Salt Rising Bread - how does it work?