Recent Forum and Blog Comments

Okinawa has been google mapped

Mini Oven
Monday, March 1, 2010 - 01:14
on Blog post
On the scene
You can oil the blade

Mini Oven
Monday, March 1, 2010 - 00:31
on Forum topic
Unopened slashes equals overproofing?
Docking or Bread stabbing....

Mini Oven
Monday, March 1, 2010 - 00:22
on Forum topic
Question about retarding a German sourdough bread.........
about him...

Shiao-Ping
Sunday, February 28, 2010 - 23:38
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Thanks for the comments guys.
techieelectric
Sunday, February 28, 2010 - 23:28
on Forum topic
Unopened slashes equals overproofing?
Thanks for the comments guys.
techieelectric
Sunday, February 28, 2010 - 23:28
on Forum topic
Unopened slashes equals overproofing?
Thanks, again!
proth5
Sunday, February 28, 2010 - 23:17
on Blog post
Curmudgeon Proth5 baguettes
Great stuff!
rossnroller
Sunday, February 28, 2010 - 22:59
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Welcome!

dmsnyder
Sunday, February 28, 2010 - 22:52
on Forum topic
Hello from MI
Wonderful cake!

dmsnyder
Sunday, February 28, 2010 - 22:47
on Blog post
Lego cake
Looks yummy!
whiskers
Sunday, February 28, 2010 - 22:23
on Blog post
Guinness-Rye bread
Lionel Poilane
proth5
Sunday, February 28, 2010 - 22:09
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Anything to help a friend ...

dmsnyder
Sunday, February 28, 2010 - 22:07
on Blog post
On the scene
Thanks
proth5
Sunday, February 28, 2010 - 20:09
on Blog post
On the scene
Hydration loss in oven

jpchisari
Sunday, February 28, 2010 - 20:02
on Forum topic
%hydration of baked loaf
Bread stabbing.......
Sedlmaierin
Sunday, February 28, 2010 - 20:02
on Forum topic
Question about retarding a German sourdough bread.........
Excellent!
LindyD
Sunday, February 28, 2010 - 19:41
on Blog post
Lego cake
I found some at the craft

DorotaM
Sunday, February 28, 2010 - 19:41
on Blog post
Irish Shortbread "Christmas Cookies"
Thanks, Al.
It's such an easy
LindyD
Sunday, February 28, 2010 - 19:38
on Blog post
Parmesan garlic Grissini
You may find that sweet
Yerffej
Sunday, February 28, 2010 - 19:38
on Forum topic
The right grain for "whole grain sourdough"
Nice baking
LindyD
Sunday, February 28, 2010 - 19:37
on Forum topic
Hello from MI
No bread,
LindyD
Sunday, February 28, 2010 - 19:33
on Blog post
On the scene
Great oven spring and over
Yerffej
Sunday, February 28, 2010 - 19:29
on Forum topic
Unopened slashes equals overproofing?
It's not a constant value.
suave
Sunday, February 28, 2010 - 19:24
on Forum topic
%hydration of baked loaf
Welcome Ed, you got some

Mini Oven
Sunday, February 28, 2010 - 19:22
on Forum topic
Hello from MI
It's malted
LindyD
Sunday, February 28, 2010 - 19:21
on Forum topic
Bread Flour
Just made this for the first time
Jay3fer
Sunday, February 28, 2010 - 19:13
on Blog post
Onion and Poppy Seed Purim Ring
The human spirit (and the Miche Poilane?)

Shiao-Ping
Sunday, February 28, 2010 - 19:07
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Things have changed
proth5
Sunday, February 28, 2010 - 19:06
on Blog post
On the scene
Nicely done!
althetrainer
Sunday, February 28, 2010 - 18:57
on Blog post
Parmesan garlic Grissini
Your concern was justified
Janknitz
Sunday, February 28, 2010 - 18:38
on Blog post
On the scene
Weigh it before and after

Mini Oven
Sunday, February 28, 2010 - 18:05
on Forum topic
%hydration of baked loaf
Possibly malt?

CosmicChuck
Sunday, February 28, 2010 - 17:24
on Forum topic
Bread Flour
Tell us the lot numbers so we can avoid it too!

Mini Oven
Sunday, February 28, 2010 - 17:19
on Forum topic
Bread Flour
Cut deeper!

CosmicChuck
Sunday, February 28, 2010 - 17:07
on Forum topic
Unopened slashes equals overproofing?
Success

jpchisari
Sunday, February 28, 2010 - 17:07
on Forum topic
A question about soakers
Pain Poilane, France, Japan, and me
proth5
Sunday, February 28, 2010 - 16:58
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Salt?
Brotfan
Sunday, February 28, 2010 - 16:50
on Blog post
Today's breads - Boules and Baguettes with G. Rubaud Flour Mix
RE: Malt

jpchisari
Sunday, February 28, 2010 - 16:47
on Blog post
Baguettes with 100% Hydration Levain
No criticism her-beautiful loaves!
clazar123
Sunday, February 28, 2010 - 16:41
on Forum topic
Second attempt at sourdough
AP flour
Brotfan
Sunday, February 28, 2010 - 16:40
on Blog post
Deutscher Butterkuchen - German Buttercake
Oops ...

dmsnyder
Sunday, February 28, 2010 - 16:37
on Blog post
Today's breads - Boules and Baguettes with G. Rubaud Flour Mix
Flour
bobkay1022
Sunday, February 28, 2010 - 16:35
on Forum topic
Bread Flour
It depends on your taste
clazar123
Sunday, February 28, 2010 - 16:30
on Forum topic
The right grain for "whole grain sourdough"
I used
jayc32
Sunday, February 28, 2010 - 16:16
on Forum topic
My first sourdough loaf
Thank goodness there was no major injury.

Shiao-Ping
Sunday, February 28, 2010 - 16:07
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Yes, I understood you the
breadbaby
Sunday, February 28, 2010 - 16:00
on Forum topic
A question about soakers
I think Shiao-Ping IS writing

yozzause
Sunday, February 28, 2010 - 15:57
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Active starter

bottleny
Sunday, February 28, 2010 - 15:40
on Blog post
Today's breads - Boules and Baguettes with G. Rubaud Flour Mix
It's available used...
hilo_kawika
Sunday, February 28, 2010 - 15:31
on Forum topic
Italian Baking Secrets / The Italian Baker