Recent Forum and Blog Comments

not a poet,...

davidg618
Wednesday, March 3, 2010 - 12:07
on Forum topic
baking bread in a dutch oven vs other methods
Another thought struck me...

davidg618
Wednesday, March 3, 2010 - 11:59
on Blog post
Sourdough Hydration - How high is too high?
Try "smoked" salt, although

mrfrost
Wednesday, March 3, 2010 - 11:56
on Forum topic
"Holzkohlensalz"-translates as charcoal salt........
smoked salt.....

Frequent Flyer
Wednesday, March 3, 2010 - 11:53
on Forum topic
"Holzkohlensalz"-translates as charcoal salt........
I agree...

davidg618
Wednesday, March 3, 2010 - 11:48
on Blog post
Sourdough Hydration - How high is too high?
I just Googled "charcoal salt"

davidg618
Wednesday, March 3, 2010 - 11:40
on Forum topic
"Holzkohlensalz"-translates as charcoal salt........
hydration inconsistencies

wally
Wednesday, March 3, 2010 - 11:17
on Blog post
Sourdough Hydration - How high is too high?
Thanks Eric
Shauna Lorae
Wednesday, March 3, 2010 - 11:07
on Forum topic
I just bought my first 25lb bag of flour...
Thank you. Actually it is

mrfrost
Wednesday, March 3, 2010 - 10:56
on Forum topic
Dough stucked to the baking stone
Bread
janij
Wednesday, March 3, 2010 - 10:50
on Forum topic
Looking for a recommendation
We see many things much alike David

OldWoodenSpoon
Wednesday, March 3, 2010 - 10:33
on Blog post
Sourdough Hydration - How high is too high?
Nice Challah!
ramat123
Wednesday, March 3, 2010 - 10:27
on Forum topic
Dough stucked to the baking stone
Thanks for sharing your experience Wally.

OldWoodenSpoon
Wednesday, March 3, 2010 - 10:14
on Blog post
Sourdough Hydration - How high is too high?
I admit that on first reading I did

OldWoodenSpoon
Wednesday, March 3, 2010 - 10:06
on Blog post
Sourdough Hydration - How high is too high?
Example of a sheet pan:This

mrfrost
Wednesday, March 3, 2010 - 10:00
on Forum topic
Dough stucked to the baking stone
Lovely bread
korish
Wednesday, March 3, 2010 - 09:32
on Blog post
San Fransisco sourdough and 'the bowl technique'
I haven't tried cooking a

varda
Wednesday, March 3, 2010 - 09:26
on Forum topic
baking bread in a dutch oven vs other methods
Dough sticking
ramat123
Wednesday, March 3, 2010 - 09:20
on Forum topic
Dough stucked to the baking stone
Hi Paul and others: An
Nim
Wednesday, March 3, 2010 - 09:11
on Forum topic
butter question
All things in moderation?
Gourmand2go
Wednesday, March 3, 2010 - 08:58
on Forum topic
Is White Homemade Bread Unhealthy?
Malt loaves?
Zeb
Wednesday, March 3, 2010 - 08:57
on Forum topic
Malt loaf update
No proof bread!
enaid
Wednesday, March 3, 2010 - 08:53
on Forum topic
Urgent help - kneading
Other flours
coalpines
Wednesday, March 3, 2010 - 08:30
on Forum topic
Bread Flour
Welcome to the site!
ehanner
Wednesday, March 3, 2010 - 08:19
on Forum topic
I just bought my first 25lb bag of flour...
Click "My Account" on the

DorotaM
Wednesday, March 3, 2010 - 08:11
on Forum topic
favorites
Hmm, I'd love to try this in
Glare Seethe
Wednesday, March 3, 2010 - 08:00
on Blog post
San Fransisco sourdough and 'the bowl technique'
Yeah, Mini, there was that
Sedlmaierin
Wednesday, March 3, 2010 - 07:24
on Forum topic
Hannoversches Doppelback photos
Quite Impressive Ben!
ehanner
Wednesday, March 3, 2010 - 07:22
on Blog post
San Fransisco sourdough and 'the bowl technique'
Thanks. They both tasted

breadbakingbassplayer
Wednesday, March 3, 2010 - 07:16
on Blog post
2/27/10 - Pane Casereccio di Genzano & Muesli Bread
Thanks! Just keep practicing...

breadbakingbassplayer
Wednesday, March 3, 2010 - 07:04
on Blog post
3/1/10 - Some More Baguettes for Proth5 (58% Hydration)
Dough sticking
ehanner
Wednesday, March 3, 2010 - 07:03
on Forum topic
Dough stucked to the baking stone
Thanks!

breadbakingbassplayer
Wednesday, March 3, 2010 - 07:03
on Blog post
3/1/10 - Some More Baguettes for Proth5 (58% Hydration)
it worked
crumbs
Wednesday, March 3, 2010 - 06:58
on Forum topic
It's alive... but only barely. How can I give my sourdough seed a boost?
I usually make very high hydration doughs...

breadbakingbassplayer
Wednesday, March 3, 2010 - 06:57
on Blog post
3/1/10 - Some More Baguettes for Proth5 (58% Hydration)
A pivotal character

davidg618
Wednesday, March 3, 2010 - 06:54
on Forum topic
Baking and Bakers in Literature
altus
la vecchia saggia
Wednesday, March 3, 2010 - 06:16
on Blog post
Mini's Favorite 100% Rye Ratio
a few ?? re using dutch oven for different breads...

subfuscpersona
Wednesday, March 3, 2010 - 06:01
on Forum topic
baking bread in a dutch oven vs other methods
yes indeed

varda
Wednesday, March 3, 2010 - 05:28
on Forum topic
baking bread in a dutch oven vs other methods
no knead variations

varda
Wednesday, March 3, 2010 - 05:14
on Forum topic
baking bread in a dutch oven vs other methods
Wow
bakinbuff
Wednesday, March 3, 2010 - 05:11
on Blog post
San Fransisco sourdough and 'the bowl technique'
Overkneading could be
scottsourdough
Wednesday, March 3, 2010 - 04:54
on Blog post
Simple Sourdough (9/09)
Poet?

flournwater
Wednesday, March 3, 2010 - 04:51
on Forum topic
baking bread in a dutch oven vs other methods
Cold Stone?

flournwater
Wednesday, March 3, 2010 - 04:49
on Forum topic
Dough stucked to the baking stone
Another Movie Suggestion
SteveB
Wednesday, March 3, 2010 - 04:32
on Forum topic
Baking and Bakers in Literature
Several things cross my mind

Mini Oven
Wednesday, March 3, 2010 - 04:31
on Forum topic
Hannoversches Doppelback photos
Thank you Shiao-Ping,
I will
Jeremy
Wednesday, March 3, 2010 - 04:31
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
I understood the yeast to be fresh

Mini Oven
Wednesday, March 3, 2010 - 04:22
on Forum topic
Question about retarding a German sourdough bread.........
The Desem is kind of a
LoganK
Wednesday, March 3, 2010 - 04:08
on Forum topic
Stone Ground Flour 12.3% Protein- Ideas or recipes?
The Bread, My Sweet
SteveB
Wednesday, March 3, 2010 - 04:01
on Forum topic
Baking and Bakers in Literature
Scottsourdough

Mini Oven
Wednesday, March 3, 2010 - 00:58
on Blog post
Simple Sourdough (9/09)