Recent Forum and Blog Comments

excellent
Salaheldin
Tuesday, February 9, 2010 - 09:17
on Blog post
2/8/10 - 65% Hydration Baguettes
I went to the bakery and ...
JoeVa
Tuesday, February 9, 2010 - 09:17
on Blog post
Pane all'Olio
omg, now I am starving

AnnaInNC
Tuesday, February 9, 2010 - 09:14
on Blog post
PR’s Brown Sugar Cinnamon Babka
Looks Great
saraugie
Tuesday, February 9, 2010 - 09:06
on Blog post
PR’s Brown Sugar Cinnamon Babka
Discard Levain
charbono
Tuesday, February 9, 2010 - 08:48
on Forum topic
Levain building method question
Thanks, Giovanni!

dmsnyder
Tuesday, February 9, 2010 - 08:39
on Blog post
Pane all'Olio
Thanks, Arlo!

dmsnyder
Tuesday, February 9, 2010 - 08:27
on Blog post
Pane all'Olio
Thanks, OWS!

dmsnyder
Tuesday, February 9, 2010 - 08:26
on Blog post
Pane all'Olio
Thanks Sylvia
DonD
Tuesday, February 9, 2010 - 07:57
on Blog post
Gerard Rubaud 3-Grain Country Loaf
Mantovana
JoeVa
Tuesday, February 9, 2010 - 07:56
on Blog post
Pane all'Olio
The Recipe is Up!

breadbakingbassplayer
Tuesday, February 9, 2010 - 07:40
on Blog post
1/15/10 - Breadcrumb Bread
Easter bread
mete
Tuesday, February 9, 2010 - 07:13
on Forum topic
Italian Easter Bread
Potato flour
mete
Tuesday, February 9, 2010 - 07:08
on Forum topic
Questions about Potato Flour
Thanks to one and all for
hilo_kawika
Tuesday, February 9, 2010 - 07:04
on Forum topic
gummy Struan
Vegan recipe blog
pincupot
Tuesday, February 9, 2010 - 06:59
on Forum topic
Vegan delicious
Round bottoms, yes!
peartree
Tuesday, February 9, 2010 - 06:56
on Forum topic
perforated bread pan without teflon?
Thanks Mini

Faith in Virginia
Tuesday, February 9, 2010 - 06:53
on Forum topic
Levain building method question
Here is it
althetrainer
Tuesday, February 9, 2010 - 06:26
on Forum topic
SD Beet Sandwich loaves inspired by Miwaukeecooking
Thank you!
Boboshempy
Tuesday, February 9, 2010 - 06:26
on Blog post
Baguette crumb - 65% hydration dough
Boiling Lye question
sewcial
Tuesday, February 9, 2010 - 06:22
on Forum topic
Lye Bagels
Beets or not...

Frequent Flyer
Tuesday, February 9, 2010 - 05:55
on Forum topic
SD Beet Sandwich loaves inspired by Miwaukeecooking
Ed Wood
Barbara Krauss
Tuesday, February 9, 2010 - 05:51
on Forum topic
Cooking levained: from cold or from hot oven?
Excellent!
LeeYong
Tuesday, February 9, 2010 - 05:23
on Blog post
Small Miches, Pointe-à-Callière and Straight Sourdough 70% Hydration
Thanks, captain

Mebake
Tuesday, February 9, 2010 - 04:31
on Blog post
100% Whole Wheat Sourdough Success!
Thanks guys
KitchenCrazed
Tuesday, February 9, 2010 - 04:31
on Forum topic
Baguettes for breakfast
Mebake....looks great!
CaptainBatard
Tuesday, February 9, 2010 - 04:28
on Blog post
100% Whole Wheat Sourdough Success!
I am sitting at my computer...
CaptainBatard
Tuesday, February 9, 2010 - 04:24
on Blog post
Pane all'Olio
Thanks!

Mebake
Tuesday, February 9, 2010 - 04:13
on Blog post
100% Whole Wheat Sourdough Success!
Looks great Mebake
ehanner
Tuesday, February 9, 2010 - 04:11
on Blog post
100% Whole Wheat Sourdough Success!
I believe those loaves are

arlo
Tuesday, February 9, 2010 - 04:01
on Blog post
Small Miches, Pointe-à-Callière and Straight Sourdough 70% Hydration
I agree with OWS, the crumb

arlo
Tuesday, February 9, 2010 - 03:54
on Blog post
Pane all'Olio
Thanks Mini!
The crust is

nicodvb
Tuesday, February 9, 2010 - 01:00
on Forum topic
Rye sour fermentation: how long?
in comparing starters, stick to one recipe

Mini Oven
Monday, February 8, 2010 - 23:37
on Forum topic
Finally "Started" -- Choosing a Favourite
@ David
korish
Monday, February 8, 2010 - 23:24
on Blog post
Gérard Rubaud Pain au Levain, a second bake
That is a very nice crumb

OldWoodenSpoon
Monday, February 8, 2010 - 23:24
on Blog post
Pane all'Olio
That looks like typical Austrian crumb

Mini Oven
Monday, February 8, 2010 - 22:51
on Forum topic
Rye sour fermentation: how long?
thanks
markie_oliver
Monday, February 8, 2010 - 21:41
on Forum topic
bulk fermentation for white bread
hmm
RiverWalker
Monday, February 8, 2010 - 21:33
on Forum topic
King Arthur flour - why use it?
Way to go, David!
althetrainer
Monday, February 8, 2010 - 21:30
on Blog post
Today's breads - SF SD from AB&F and Sourdough Italian with Durum Flour
Very nice!
althetrainer
Monday, February 8, 2010 - 21:24
on Blog post
Rustic Italian Round
Congrats!
althetrainer
Monday, February 8, 2010 - 21:23
on Blog post
1 st Bread
Learning what NOT to do in a spiral mixer...
dantortorici
Monday, February 8, 2010 - 21:22
on Forum topic
Got a new SP5 Spiral Mixer - Any tips or best practices?
Simple
saraugie
Monday, February 8, 2010 - 21:11
on Forum topic
Is there a difference in speed settings between home mixers? Most instructions say "Mix on low speed (#2 if using a KitchenAid)"
Thanks for your helpful suggestions!
kolobezka
Monday, February 8, 2010 - 21:07
on Forum topic
100% hydrated bread
sponge method

jpchisari
Monday, February 8, 2010 - 21:02
on Forum topic
bulk fermentation for white bread
It would be great
kolobezka
Monday, February 8, 2010 - 20:58
on Blog post
1/15/10 - Breadcrumb Bread
Knead as needed, really.

Yumarama
Monday, February 8, 2010 - 20:49
on Forum topic
Is there a difference in speed settings between home mixers? Most instructions say "Mix on low speed (#2 if using a KitchenAid)"
Faith in Virginia

Mini Oven
Monday, February 8, 2010 - 20:20
on Forum topic
Levain building method question
BTW its spelled Tyrolean and it came out great.
saraugie
Monday, February 8, 2010 - 20:19
on Forum topic
Is there a difference in speed settings between home mixers? Most instructions say "Mix on low speed (#2 if using a KitchenAid)"
How to compensate ?
saraugie
Monday, February 8, 2010 - 20:14
on Forum topic
Is there a difference in speed settings between home mixers? Most instructions say "Mix on low speed (#2 if using a KitchenAid)"