Recent Forum and Blog Comments

Crust?
PaddyL
Thursday, March 18, 2010 - 20:42
on Forum topic
Introduction and French rolls
Well.
SnDBrian
Thursday, March 18, 2010 - 19:59
on Forum topic
Miscellaneous questions
Lucky you!
althetrainer
Thursday, March 18, 2010 - 19:58
on Forum topic
toast loaf pan, from the Easter Bunny
Thank You
liseling
Thursday, March 18, 2010 - 19:50
on Forum topic
My starter's first produce... Meh
deflating dough
liseling
Thursday, March 18, 2010 - 19:44
on Forum topic
My starter's first produce... Meh
I have made David Snyder's
salma
Thursday, March 18, 2010 - 19:42
on Forum topic
Eric's Fav Rye
Thank you for the replies.
uberathlete
Thursday, March 18, 2010 - 19:25
on Forum topic
Need Help! How do you evaluate a used commercial oven?
Thank You Mini Oven...

BettyR
Thursday, March 18, 2010 - 19:25
on Forum topic
toast loaf pan, from the Easter Bunny
Beautiful.

Floydm
Thursday, March 18, 2010 - 19:16
on Blog post
Sam Fromartz's Baguettes
Eric, your favorite rye for tomorrow's sandwiches!

SylviaH
Thursday, March 18, 2010 - 18:08
on Forum topic
Eric's Fav Rye
Used gas oven

wally
Thursday, March 18, 2010 - 17:50
on Forum topic
Need Help! How do you evaluate a used commercial oven?
Big Holes

jennyloh
Thursday, March 18, 2010 - 17:47
on Forum topic
My starter's first produce... Meh
yup, the starter is the problem

Mini Oven
Thursday, March 18, 2010 - 17:40
on Forum topic
Frightening texture
Beautiful baguettes, Eric!

SylviaH
Thursday, March 18, 2010 - 17:38
on Blog post
Sam Fromartz's Baguettes
storing bread

cgmeyer2
Thursday, March 18, 2010 - 17:35
on Forum topic
How do you keep/store your bread after its made ?
Pre-ferment
Barbara Krauss
Thursday, March 18, 2010 - 17:32
on Blog post
Maybe I'm back
Lovely

jennyloh
Thursday, March 18, 2010 - 17:31
on Forum topic
toast loaf pan, from the Easter Bunny
give it a whirl...

wally
Thursday, March 18, 2010 - 17:29
on Forum topic
Calculating a pre-ferment
I will do that
Barbara Krauss
Thursday, March 18, 2010 - 17:25
on Forum topic
Calculating a pre-ferment
100% hydration
Barbara Krauss
Thursday, March 18, 2010 - 17:22
on Forum topic
Calculating a pre-ferment
Beautiful baguettes Eric!

wally
Thursday, March 18, 2010 - 17:19
on Blog post
Sam Fromartz's Baguettes
Thanks Mary
Barbara Krauss
Thursday, March 18, 2010 - 17:17
on Forum topic
Calculating a pre-ferment
JoeVa does have a blog here

mrfrost
Thursday, March 18, 2010 - 17:12
on Forum topic
Calculating a pre-ferment
"25% fermented flour"

wally
Thursday, March 18, 2010 - 17:07
on Forum topic
Calculating a pre-ferment
Such beautiful bread Eric.
ZD
Thursday, March 18, 2010 - 17:05
on Blog post
Sam Fromartz's Baguettes
Joe Va's recipe
Barbara Krauss
Thursday, March 18, 2010 - 17:03
on Forum topic
Calculating a pre-ferment
I will just comment from what
flyboy912
Thursday, March 18, 2010 - 17:02
on Forum topic
Need Help! How do you evaluate a used commercial oven?
Oval toast! How lovely!

Mini Oven
Thursday, March 18, 2010 - 16:47
on Forum topic
toast loaf pan, from the Easter Bunny
found a couple of things
maryserv
Thursday, March 18, 2010 - 16:40
on Forum topic
Calculating a pre-ferment
Very nice baguettes, Eric!

dmsnyder
Thursday, March 18, 2010 - 16:39
on Blog post
Sam Fromartz's Baguettes
perhaps something entirely different?
maryserv
Thursday, March 18, 2010 - 16:27
on Forum topic
Calculating a pre-ferment
Depends on how long storing it...
maryserv
Thursday, March 18, 2010 - 16:14
on Forum topic
How do you keep/store your bread after its made ?
Hi Liseling
Just a comment

yozzause
Thursday, March 18, 2010 - 16:11
on Forum topic
My starter's first produce... Meh
Here in the South
maurdel
Thursday, March 18, 2010 - 16:09
on Forum topic
How do you keep/store your bread after its made ?
I agree-it looks like more proofing needed
clazar123
Thursday, March 18, 2010 - 16:07
on Forum topic
My starter's first produce... Meh
It may change the texture
clazar123
Thursday, March 18, 2010 - 16:00
on Forum topic
Can I add oat flour to this recipe?
Good Question!

longhorn
Thursday, March 18, 2010 - 15:54
on Forum topic
Calculating a pre-ferment
I use an old black enamel
Maeve
Thursday, March 18, 2010 - 15:42
on Forum topic
How do you keep/store your bread after its made ?
I wrap my bread in waxed
pancakes
Thursday, March 18, 2010 - 14:48
on Forum topic
How do you keep/store your bread after its made ?
vermont sourdough
liseling
Thursday, March 18, 2010 - 14:14
on Forum topic
My starter's first produce... Meh
The oats will not contribute

mrfrost
Thursday, March 18, 2010 - 14:13
on Forum topic
Can I add oat flour to this recipe?
Good idea!
liseling
Thursday, March 18, 2010 - 14:05
on Forum topic
My starter's first produce... Meh
If you still can't find the

mrfrost
Thursday, March 18, 2010 - 14:05
on Blog post
Sub Bread
Significance of Starter Hydration

Yippee
Thursday, March 18, 2010 - 13:46
on Blog post
Mini's Favorite 100% Rye Ratio
Wet = big holes
liseling
Thursday, March 18, 2010 - 13:45
on Forum topic
My starter's first produce... Meh
I couldn't agree more David.
ehanner
Thursday, March 18, 2010 - 13:20
on Blog post
Beer Bread
Hmmmm ... I think I'd prefer ...

dmsnyder
Thursday, March 18, 2010 - 13:15
on Blog post
Beer Bread
"catch it at the right time"
hullaf
Thursday, March 18, 2010 - 13:08
on Forum topic
Russian Super Culture
Well, if you want great rye bread,

Shiao-Ping
Thursday, March 18, 2010 - 13:02
on Blog post
Mathias Dahlgren's Swedish Rye Bread - with an apple twist
Dumb question....

BettyR
Thursday, March 18, 2010 - 12:57
on Forum topic
toast loaf pan, from the Easter Bunny