Recent Forum and Blog Comments

I have NEVER seen anything
Yerffej
Sunday, February 28, 2010 - 15:30
on Forum topic
Bread Flour
Thanks to all
proth5
Sunday, February 28, 2010 - 15:25
on Blog post
On the scene
All kinds of tips about Spelt
LeadDog
Sunday, February 28, 2010 - 15:24
on Forum topic
spelt question
Freeform, a dutch oven would
LeadDog
Sunday, February 28, 2010 - 15:10
on Forum topic
spelt question
No I don't stretch and fold
LeadDog
Sunday, February 28, 2010 - 15:08
on Forum topic
spelt question
Too funny
althetrainer
Sunday, February 28, 2010 - 14:51
on Forum topic
Bread Baking Dogs ... LOL!
@rony_sha - join this active thread re 100% spelt ...

subfuscpersona
Sunday, February 28, 2010 - 14:23
on Forum topic
%hydration of baked loaf
Just for informational

mrfrost
Sunday, February 28, 2010 - 14:18
on Forum topic
spelt question
@droidman - trying a pot (suggestion by mrfrost)

subfuscpersona
Sunday, February 28, 2010 - 14:16
on Forum topic
spelt question
Leaddog,
Was your loaf baked

mrfrost
Sunday, February 28, 2010 - 14:06
on Forum topic
spelt question
How I would do this

CosmicChuck
Sunday, February 28, 2010 - 14:00
on Forum topic
Question about retarding a German sourdough bread.........
Do you have a "pot" you can

mrfrost
Sunday, February 28, 2010 - 13:58
on Forum topic
spelt question
Yum! Those look delicious.

Floydm
Sunday, February 28, 2010 - 13:57
on Blog post
Pain Aux Raisin & Apricot
@droidman - link to 100% spelt sandwich loaf plus...

subfuscpersona
Sunday, February 28, 2010 - 13:50
on Forum topic
spelt question
Both are "highly rated"

mrfrost
Sunday, February 28, 2010 - 13:47
on Forum topic
KAF baking stone and Old Stone Oven/Amazon.com baking stone - same or different product?
Looks very yummy,

AnnaInNC
Sunday, February 28, 2010 - 13:20
on Blog post
Deutscher Butterkuchen - German Buttercake
Hole in the oven
Chausiubao
Sunday, February 28, 2010 - 13:17
on Blog post
An eight hour shift
no doubt about good bread from spelt
droidman
Sunday, February 28, 2010 - 13:17
on Forum topic
spelt question
What type of flour ?
saraugie
Sunday, February 28, 2010 - 13:16
on Blog post
Deutscher Butterkuchen - German Buttercake
Yes there is a hint of
Martyn
Sunday, February 28, 2010 - 13:11
on Forum topic
Second attempt at sourdough
Beautiful bread from sourpuss!
Peggy Bjarno
Sunday, February 28, 2010 - 12:44
on Forum topic
Second attempt at sourdough
100% -> 125% conversion @ Mike E
ryeaskrye
Sunday, February 28, 2010 - 12:36
on Forum topic
I keep a 100% starter, but Reinhart wants 125%...
Great Post Zoltan
ehanner
Sunday, February 28, 2010 - 12:34
on Blog post
Bacheldre Watermill's Oak Smoked Malted Blend Sourdough Bread
Formula

jpchisari
Sunday, February 28, 2010 - 12:30
on Forum topic
A question about soakers
That looks much better than
Martyn
Sunday, February 28, 2010 - 12:25
on Forum topic
My first sourdough loaf
My guess is that they are
3 Olives
Sunday, February 28, 2010 - 11:57
on Forum topic
KAF baking stone and Old Stone Oven/Amazon.com baking stone - same or different product?
Thinking of you

dmsnyder
Sunday, February 28, 2010 - 11:53
on Blog post
On the scene
Thanks
foolishpoolish
Sunday, February 28, 2010 - 11:36
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
I make Spelt bread on a
LeadDog
Sunday, February 28, 2010 - 11:35
on Forum topic
spelt question
Thanks for the welcome,
Sedlmaierin
Sunday, February 28, 2010 - 11:08
on Forum topic
New here and hailing from Chicago, IL
Hi,
thanks for you kind

nicodvb
Sunday, February 28, 2010 - 11:07
on Forum topic
Rye sour fermentation: how long?
Links
saraugie
Sunday, February 28, 2010 - 11:01
on Forum topic
KAF baking stone and Old Stone Oven/Amazon.com baking stone - same or different product?
Bread sticks
plevee
Sunday, February 28, 2010 - 10:44
on Forum topic
bread sticks
Yes it helps, because this
breadbaby
Sunday, February 28, 2010 - 10:27
on Forum topic
A question about soakers
bread sticks,,,
qahtan
Sunday, February 28, 2010 - 10:14
on Forum topic
bread sticks
soaker

jpchisari
Sunday, February 28, 2010 - 10:14
on Forum topic
A question about soakers
yea i am thinking this
jdchurchill
Sunday, February 28, 2010 - 09:42
on Forum topic
old bread STALE BREAD
FWIW - Getting it straight about the knife
Marni
Sunday, February 28, 2010 - 09:37
on Forum topic
Section Challah
p.s. I did what you
breadbaby
Sunday, February 28, 2010 - 09:15
on Forum topic
A question about soakers
it might be silly
HokeyPokey
Sunday, February 28, 2010 - 09:07
on Forum topic
I keep a 100% starter, but Reinhart wants 125%...
I think I worded my question
breadbaby
Sunday, February 28, 2010 - 09:07
on Forum topic
A question about soakers
Hi, Christina

pmccool
Sunday, February 28, 2010 - 09:04
on Forum topic
New here and hailing from Chicago, IL
Unsettling Day
ehanner
Sunday, February 28, 2010 - 08:10
on Blog post
On the scene
Thanks
holds99
Sunday, February 28, 2010 - 08:01
on Blog post
An eight hour shift
the spelt I used and formula
droidman
Sunday, February 28, 2010 - 08:00
on Forum topic
spelt question
Stove top Oven?
ehanner
Sunday, February 28, 2010 - 07:40
on Forum topic
Rye sour fermentation: how long?
Well, we cut into one of the
Martyn
Sunday, February 28, 2010 - 07:04
on Forum topic
Second attempt at sourdough
Hi LeadDog

Shiao-Ping
Sunday, February 28, 2010 - 06:24
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Meat pie , i have always

yozzause
Sunday, February 28, 2010 - 06:23
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Thank you, ZD,

Shiao-Ping
Sunday, February 28, 2010 - 06:05
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte