Recent Forum and Blog Comments

Recipe
coalpines
Friday, March 5, 2010 - 09:54
on Forum topic
Sourdough loaves @ 7,500' in Colorado
After the mixing stage dont

Andrew S
Friday, March 5, 2010 - 09:45
on Forum topic
still cracking loaves
That's such a helpful tutorial!!
txfarmer
Friday, March 5, 2010 - 09:45
on Forum topic
Lame use of lame
Yes, please!
carluke
Friday, March 5, 2010 - 09:37
on Forum topic
flour source
Sour dough

BettyR
Friday, March 5, 2010 - 09:17
on Forum topic
Is it my tongue or in my head?
freezing yeast

BettyR
Friday, March 5, 2010 - 09:11
on Forum topic
freezing yeast
A "confession"

davidg618
Friday, March 5, 2010 - 09:07
on Forum topic
A Poll: If you could only have one...
I think you are right
ehanner
Friday, March 5, 2010 - 08:57
on Blog post
nicodvb's 100% Rye
Flour source
coalpines
Friday, March 5, 2010 - 08:57
on Forum topic
flour source
Flour source
coalpines
Friday, March 5, 2010 - 08:55
on Forum topic
flour source
Eric's already been here!!

ananda
Friday, March 5, 2010 - 08:55
on Forum topic
Rye sour fermentation: how long?
Flour source
coalpines
Friday, March 5, 2010 - 08:52
on Forum topic
flour source
Glad that it became clear

Pablo
Friday, March 5, 2010 - 08:36
on Blog post
Youtube video of making the "house bread"
Thanks

Pablo
Friday, March 5, 2010 - 08:33
on Blog post
Youtube video of making the "house bread"
Ms. Maggie Glezer,

davidg618
Friday, March 5, 2010 - 08:32
on Forum topic
Lame use of lame
Update on Wilson
azaelia
Friday, March 5, 2010 - 08:30
on Forum topic
It is ALIVE!
re: freezing yeast
ericb
Friday, March 5, 2010 - 08:27
on Forum topic
freezing yeast
Looks great!
rftsr
Friday, March 5, 2010 - 08:26
on Blog post
Sneaky Sandwich Sourdough
I enjoyed seeing another home
Marni
Friday, March 5, 2010 - 08:24
on Blog post
Youtube video of making the "house bread"
may I suggest...

nicodvb
Friday, March 5, 2010 - 08:22
on Blog post
nicodvb's 100% Rye
split order in SW Ontario
dwcoleman
Friday, March 5, 2010 - 08:19
on Forum topic
flour source
You are perfectly right

nicodvb
Friday, March 5, 2010 - 08:18
on Blog post
nicodvb's 100% Rye
Those look absolutely ideal!

mrfrost
Friday, March 5, 2010 - 07:51
on Forum topic
The English Muffin jungle
First Rye
ehanner
Friday, March 5, 2010 - 07:38
on Blog post
nicodvb's 100% Rye
It won't last that long
ehanner
Friday, March 5, 2010 - 07:28
on Blog post
nicodvb's 100% Rye
the biggest question is the yeast

Elagins
Friday, March 5, 2010 - 07:24
on Forum topic
BBA Bagel questions
note to bakinbuff
AlChemist
Friday, March 5, 2010 - 06:59
on Forum topic
What are the main parts of whole wheat, and can they be eaten separately?
no extra source of steam

benjamin
Friday, March 5, 2010 - 06:59
on Blog post
San Fransisco sourdough and 'the bowl technique'
Thanks to all for replies; Extraction?
AlChemist
Friday, March 5, 2010 - 06:47
on Forum topic
What are the main parts of whole wheat, and can they be eaten separately?
overnight proof

metropical
Friday, March 5, 2010 - 06:45
on Forum topic
still cracking loaves
What is the material you have

mrfrost
Friday, March 5, 2010 - 06:39
on Blog post
Youtube video of making the "house bread"
This should help:
"Bran -
Yerffej
Friday, March 5, 2010 - 06:22
on Forum topic
What are the main parts of whole wheat, and can they be eaten separately?
Kenwood in US?
judiandjeff
Friday, March 5, 2010 - 06:22
on Forum topic
Best Stand Mixer for Bread, not KA
Very interesting, thank you
oskar270
Friday, March 5, 2010 - 06:09
on Forum topic
Eggs
That is 5 oz. (4.8 oz.)
Ron Berg
Friday, March 5, 2010 - 05:40
on Forum topic
Making a 166% Sourdough Starter
The math is what makes my
Ron Berg
Friday, March 5, 2010 - 05:38
on Forum topic
Making a 166% Sourdough Starter
Issues of consistency here.

mrfrost
Friday, March 5, 2010 - 05:18
on Forum topic
Nearly Water-like Dough Problem
Rye is not the only candidate

subfuscpersona
Friday, March 5, 2010 - 05:07
on Forum topic
Bread color - white or grayish white
Another difference is the
La masa
Friday, March 5, 2010 - 04:50
on Forum topic
What are the main parts of whole wheat, and can they be eaten separately?
Hi Yozza

Shiao-Ping
Friday, March 5, 2010 - 04:39
on Blog post
mad baking
Peddling for food and holiday

Mini Oven
Friday, March 5, 2010 - 04:25
on Blog post
My adventure ...raising awareness of hunger...
Eric, OH WOW! That's a crumb!

Mini Oven
Friday, March 5, 2010 - 03:49
on Blog post
Learning Pumpernickel--Now With Crumb
I want one !
dale1nemo
Friday, March 5, 2010 - 03:48
on Forum topic
Cinnamon buns
splits

Andrew S
Friday, March 5, 2010 - 03:23
on Forum topic
still cracking loaves
very nice

benjamin
Friday, March 5, 2010 - 03:18
on Blog post
nicodvb's 100% Rye
Andy,
does the bread that you

nicodvb
Friday, March 5, 2010 - 03:11
on Forum topic
Rye sour fermentation: how long?
stand mixer

Andrew S
Friday, March 5, 2010 - 03:03
on Forum topic
Best Stand Mixer for Bread, not KA
Overfermenting?
kolobezka
Friday, March 5, 2010 - 02:58
on Forum topic
question for Proth5/Dmsmyder 65% baguette
Just a few questions
kolobezka
Friday, March 5, 2010 - 02:45
on Forum topic
can I use my discard to build preferment before feeding it?
Do you grind?
bakinbuff
Friday, March 5, 2010 - 02:20
on Forum topic
What are the main parts of whole wheat, and can they be eaten separately?