Recent Forum and Blog Comments

I haven't had much luck

Matt H
Monday, February 8, 2010 - 19:59
on Forum topic
King Arthur flour - why use it?
Consistency and production volume
sphealey
Monday, February 8, 2010 - 19:48
on Forum topic
King Arthur flour - why use it?
more about my bread product
markie_oliver
Monday, February 8, 2010 - 19:42
on Forum topic
bulk fermentation for white bread
Scoring
Janice Boger
Monday, February 8, 2010 - 19:38
on Forum topic
scoring
looks great!
ericb
Monday, February 8, 2010 - 19:37
on Forum topic
Baguettes for breakfast
Reinhart's Pane Siciliano
sewcial
Monday, February 8, 2010 - 19:28
on Forum topic
On shaping the night before (a question)
Bulk Fermentation

jpchisari
Monday, February 8, 2010 - 19:25
on Forum topic
bulk fermentation for white bread
Can I substitute spelt flour
Karmel_Kuisine
Monday, February 8, 2010 - 19:24
on Forum topic
Beautiful Whole Wheat loaf with one major flaw
more in depth
markie_oliver
Monday, February 8, 2010 - 19:21
on Forum topic
bulk fermentation for white bread
I really like...
CaptainBatard
Monday, February 8, 2010 - 19:14
on Blog post
MC's Pain Levain "a la Gerard"
What are your current results, and what are you trying to

OldWoodenSpoon
Monday, February 8, 2010 - 19:12
on Forum topic
bulk fermentation for white bread
HAR! Yeah...

Yumarama
Monday, February 8, 2010 - 19:07
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)"
Ho Dough, from your bubbly

Debra Wink
Monday, February 8, 2010 - 18:58
on Forum topic
Starting a Starter - The Transition
Hiya again, Shiao-Ping!
rossnroller
Monday, February 8, 2010 - 18:47
on Blog post
Gérard Rubaud Miche
Mixer meltdown
LindyD
Monday, February 8, 2010 - 18:46
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)"
What works for me
rhomp2002
Monday, February 8, 2010 - 18:41
on Forum topic
scoring
some thoughts on plain flour
rossnroller
Monday, February 8, 2010 - 18:35
on Blog post
Heléne Johansson's Bröd, Från Brunkebergs Bageri (Bread, from Brunkebergs Bakery)
Experiment
Janknitz
Monday, February 8, 2010 - 17:59
on Forum topic
Cover Benched Dough??
May I suggest holding off on that for now?

Yumarama
Monday, February 8, 2010 - 17:52
on Forum topic
How to use my Starter?
Hmmm...
rossnroller
Monday, February 8, 2010 - 17:43
on Blog post
San Joaquin Sourdough: another variation produces the best flavor yet.
Info in English on Bokus

RobynNZ
Monday, February 8, 2010 - 17:37
on Blog post
Heléne Johansson's Bröd, Från Brunkebergs Bageri (Bread, from Brunkebergs Bakery)
Lalvain du Jour starters
proth5
Monday, February 8, 2010 - 17:27
on Forum topic
Lalvain "French Sourdough" Starter from King Arthur?
Crispy
txfarmer
Monday, February 8, 2010 - 17:12
on Blog post
Maggie Glezer's Ciabatta
That happens to me if my

Mini Oven
Monday, February 8, 2010 - 16:58
on Forum topic
Beautiful Whole Wheat loaf with one major flaw
I somehow suspect...

Yumarama
Monday, February 8, 2010 - 16:53
on Forum topic
Look what I found this morning!!!
Adjust Hydration
Koyae
Monday, February 8, 2010 - 16:33
on Forum topic
Look what I found this morning!!!
Your batards...

Farine
Monday, February 8, 2010 - 16:28
on Blog post
MC's Pain Levain "a la Gerard"
The inside temp is too low at 190°F

Mini Oven
Monday, February 8, 2010 - 16:26
on Forum topic
gummy Struan
I'm surprised at the mixing speeds of only 1 and 2
saraugie
Monday, February 8, 2010 - 16:24
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)"
well my experience with KA so far.
RiverWalker
Monday, February 8, 2010 - 16:18
on Forum topic
King Arthur flour - why use it?
oh so yummy peasant bread

hutchndi
Monday, February 8, 2010 - 16:14
on Forum topic
What is a Peasant Loaf?
I'd say it's strong enough for

Mini Oven
Monday, February 8, 2010 - 16:04
on Forum topic
Look what I found this morning!!!
PR's Struan
LindyD
Monday, February 8, 2010 - 16:01
on Forum topic
gummy Struan
You're a tough guy, David.
LindyD
Monday, February 8, 2010 - 15:48
on Blog post
Today's breads - SF SD from AB&F and Sourdough Italian with Durum Flour
In dry climates
proth5
Monday, February 8, 2010 - 15:37
on Forum topic
Cover Benched Dough??
Your own manual rules
LindyD
Monday, February 8, 2010 - 15:35
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)"
Holy!
Janknitz
Monday, February 8, 2010 - 15:31
on Forum topic
Look what I found this morning!!!
Looks good
ehanner
Monday, February 8, 2010 - 15:29
on Blog post
Rustic Italian Round
Here is the
rhomp2002
Monday, February 8, 2010 - 15:29
on Forum topic
found richard bertinet episode on gourmet
Very good post Andy thanks

yozzause
Monday, February 8, 2010 - 15:20
on Blog post
Working with French Flour
I got the book at www.bokus.com

Shiao-Ping
Monday, February 8, 2010 - 15:19
on Blog post
Heléne Johansson's Bröd, Från Brunkebergs Bageri (Bread, from Brunkebergs Bakery)
If you post
logdrum
Monday, February 8, 2010 - 15:09
on Forum topic
My first baguettes - DL's Parisian Daily Bread
OR ON AN KNEAD TO DOUGH

yozzause
Monday, February 8, 2010 - 15:08
on Blog post
sorry, couldn't help sharing this one....
Hi Karmel
Why not try the

yozzause
Monday, February 8, 2010 - 15:07
on Forum topic
Beautiful Whole Wheat loaf with one major flaw
Yost is 10 days old. We had
CeraMom
Monday, February 8, 2010 - 15:01
on Forum topic
Look what I found this morning!!!
Hi. I just started baking
suchatravesty
Monday, February 8, 2010 - 14:59
on Forum topic
Biga vs. straight dough Whole-Wheat Buttermilk Bread experiment
Even though you did not use

mrfrost
Monday, February 8, 2010 - 14:41
on Forum topic
gummy Struan
Flavor & gummy crumb @ Nick.

dmsnyder
Monday, February 8, 2010 - 14:41
on Blog post
San Joaquin Sourdough: another variation produces the best flavor yet.
Thanks, Sylvia!

dmsnyder
Monday, February 8, 2010 - 14:37
on Blog post
Today's breads - SF SD from AB&F and Sourdough Italian with Durum Flour
Thanks, Caroline!

dmsnyder
Monday, February 8, 2010 - 14:36
on Blog post
Today's breads - SF SD from AB&F and Sourdough Italian with Durum Flour