Recent Forum and Blog Comments

Pure Komachi
saraugie
Saturday, February 27, 2010 - 12:26
on Blog post
Today's breads - Boules and Baguettes with G. Rubaud Flour Mix
Nice, David!
althetrainer
Saturday, February 27, 2010 - 12:02
on Blog post
Today's breads - Boules and Baguettes with G. Rubaud Flour Mix
Wow Sylvia!
althetrainer
Saturday, February 27, 2010 - 12:00
on Blog post
Lemon - Rosemary Cream Scones
challah
BLHNYC
Saturday, February 27, 2010 - 11:58
on Forum topic
challah
mutation

ananda
Saturday, February 27, 2010 - 11:57
on Forum topic
"Hibernating" A Starter
That's how I do my SD sandwich breads
althetrainer
Saturday, February 27, 2010 - 11:55
on Forum topic
Do not preheat oven recipe
Rye is so eminently fermentable

ananda
Saturday, February 27, 2010 - 11:43
on Forum topic
that's it! I've had it up to HERE with this stupid sourdough rye!
over proofing

varda
Saturday, February 27, 2010 - 11:25
on Forum topic
How to make Tzitzel bread? Can I adapt the Greenstein corn rye recipe?
Greenstein Sour Rye @ vhaimo

dmsnyder
Saturday, February 27, 2010 - 11:08
on Forum topic
How to make Tzitzel bread? Can I adapt the Greenstein corn rye recipe?
a starter is a starter...IMO
MommaT
Saturday, February 27, 2010 - 10:57
on Forum topic
Substituting starter
a starter is a starter...IMO
MommaT
Saturday, February 27, 2010 - 10:57
on Forum topic
Substituting starter
Yes that's the thread I was
alexp
Saturday, February 27, 2010 - 10:57
on Forum topic
old bread STALE BREAD
Fantastic thread. My thanks
Yerffej
Saturday, February 27, 2010 - 10:35
on Forum topic
Very liquid sourdough
Reposted
bobkay1022
Saturday, February 27, 2010 - 10:22
on Blog post
spelt- rye sourough
Starter hydration, you can do it!
Postal Grunt
Saturday, February 27, 2010 - 10:09
on Forum topic
Substituting starter
Rosemary Flowers this time of year

SylviaH
Saturday, February 27, 2010 - 10:07
on Blog post
Lemon - Rosemary Cream Scones
You're welcome Charlie,

Debra Wink
Saturday, February 27, 2010 - 10:05
on Forum topic
Very liquid sourdough
Thank you! More than doubled in height.

SylviaH
Saturday, February 27, 2010 - 10:00
on Blog post
Lemon - Rosemary Cream Scones
Thank you, arlo

SylviaH
Saturday, February 27, 2010 - 09:56
on Blog post
Lemon - Rosemary Cream Scones
Valentine

erdosh
Saturday, February 27, 2010 - 09:49
on Forum topic
Happy Valentine's Day
How many Eggs to add - 2 Medium

SylviaH
Saturday, February 27, 2010 - 09:46
on Blog post
Lemon - Rosemary Cream Scones
That makes sense!
LA Baker
Saturday, February 27, 2010 - 09:41
on Forum topic
Barm in place of Levain? Confused....
If you must flour your bench
LindyD
Saturday, February 27, 2010 - 09:41
on Forum topic
Floured surface for kneading dough
Re: Oops
SourdoLady
Saturday, February 27, 2010 - 09:37
on Forum topic
It's alive... but only barely. How can I give my sourdough seed a boost?
here is some crumb ..
nirbeltran
Saturday, February 27, 2010 - 09:37
on Blog post
spelt- rye sourough
challah

erdosh
Saturday, February 27, 2010 - 09:36
on Forum topic
Section Challah
What is the garnish?
Doc Tracy
Saturday, February 27, 2010 - 09:29
on Blog post
Lemon - Rosemary Cream Scones
re altus
jdchurchill
Saturday, February 27, 2010 - 09:27
on Forum topic
old bread STALE BREAD
mascarpone
Doc Tracy
Saturday, February 27, 2010 - 09:19
on Forum topic
Smearcase
Hi David,

Debra Wink
Saturday, February 27, 2010 - 09:07
on Blog post
The Good, the Bad, and the Enlightenment
If I was teaching someone I
alexp
Saturday, February 27, 2010 - 08:58
on Forum topic
Floured surface for kneading dough
greenstein sour rye

varda
Saturday, February 27, 2010 - 08:47
on Forum topic
How to make Tzitzel bread? Can I adapt the Greenstein corn rye recipe?
They said it was "natural
alexp
Saturday, February 27, 2010 - 08:39
on Forum topic
Warped Banneton
pictures

nicodvb
Saturday, February 27, 2010 - 08:38
on Forum topic
Rye sour fermentation: how long?
yep she's right

ananda
Saturday, February 27, 2010 - 08:38
on Forum topic
Rye sour fermentation: how long?
On previous bagel and BBA recipes
veganthyme
Saturday, February 27, 2010 - 08:34
on Forum topic
Made Reinhart's amazing wholegrain bagels--loved them!
egg
siuflower
Saturday, February 27, 2010 - 08:22
on Blog post
Lemon - Rosemary Cream Scones
Altus
alexp
Saturday, February 27, 2010 - 08:20
on Forum topic
old bread STALE BREAD
I actually laughed out loud!
clazar123
Saturday, February 27, 2010 - 07:36
on Forum topic
that's it! I've had it up to HERE with this stupid sourdough rye!
Parchment cross
LindyD
Saturday, February 27, 2010 - 07:36
on Forum topic
Do not preheat oven recipe
How do you prevent sticking?
This Day
Saturday, February 27, 2010 - 07:27
on Forum topic
Do not preheat oven recipe
Since your post is a little
crumbs
Saturday, February 27, 2010 - 07:03
on Forum topic
Made Reinhart's amazing wholegrain bagels--loved them!
uhm, maybe I was wrong about
crumbs
Saturday, February 27, 2010 - 06:50
on Forum topic
First try at Peter Reinhart's Transitional Multigrain loaf....
Wow, these look wonderful!
LeeYong
Saturday, February 27, 2010 - 06:42
on Blog post
Lemon - Rosemary Cream Scones
La gout Poilane
Jeremy
Saturday, February 27, 2010 - 06:40
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
I hope so.
Glare Seethe
Saturday, February 27, 2010 - 06:36
on Forum topic
Warped Banneton
Great looking bread again

Doughtagnan
Saturday, February 27, 2010 - 06:30
on Blog post
Today's breads - Boules and Baguettes with G. Rubaud Flour Mix
Copyu,
It did cheer me up a
alexp
Saturday, February 27, 2010 - 06:08
on Forum topic
Warped Banneton
Continuous Process

ananda
Saturday, February 27, 2010 - 04:53
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Please let us know
copyu
Saturday, February 27, 2010 - 04:32
on Forum topic
Warped Banneton