Recent Forum and Blog Comments

My guess is that they are
3 Olives
Sunday, February 28, 2010 - 11:57
on Forum topic
KAF baking stone and Old Stone Oven/Amazon.com baking stone - same or different product?
Thinking of you

dmsnyder
Sunday, February 28, 2010 - 11:53
on Blog post
On the scene
Thanks
foolishpoolish
Sunday, February 28, 2010 - 11:36
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
I make Spelt bread on a
LeadDog
Sunday, February 28, 2010 - 11:35
on Forum topic
spelt question
Thanks for the welcome,
Sedlmaierin
Sunday, February 28, 2010 - 11:08
on Forum topic
New here and hailing from Chicago, IL
Hi,
thanks for you kind

nicodvb
Sunday, February 28, 2010 - 11:07
on Forum topic
Rye sour fermentation: how long?
Links
saraugie
Sunday, February 28, 2010 - 11:01
on Forum topic
KAF baking stone and Old Stone Oven/Amazon.com baking stone - same or different product?
Bread sticks
plevee
Sunday, February 28, 2010 - 10:44
on Forum topic
bread sticks
Yes it helps, because this
breadbaby
Sunday, February 28, 2010 - 10:27
on Forum topic
A question about soakers
bread sticks,,,
qahtan
Sunday, February 28, 2010 - 10:14
on Forum topic
bread sticks
soaker

jpchisari
Sunday, February 28, 2010 - 10:14
on Forum topic
A question about soakers
yea i am thinking this
jdchurchill
Sunday, February 28, 2010 - 09:42
on Forum topic
old bread STALE BREAD
FWIW - Getting it straight about the knife
Marni
Sunday, February 28, 2010 - 09:37
on Forum topic
Section Challah
p.s. I did what you
breadbaby
Sunday, February 28, 2010 - 09:15
on Forum topic
A question about soakers
it might be silly
HokeyPokey
Sunday, February 28, 2010 - 09:07
on Forum topic
I keep a 100% starter, but Reinhart wants 125%...
I think I worded my question
breadbaby
Sunday, February 28, 2010 - 09:07
on Forum topic
A question about soakers
Hi, Christina

pmccool
Sunday, February 28, 2010 - 09:04
on Forum topic
New here and hailing from Chicago, IL
Unsettling Day
ehanner
Sunday, February 28, 2010 - 08:10
on Blog post
On the scene
Thanks
holds99
Sunday, February 28, 2010 - 08:01
on Blog post
An eight hour shift
the spelt I used and formula
droidman
Sunday, February 28, 2010 - 08:00
on Forum topic
spelt question
Stove top Oven?
ehanner
Sunday, February 28, 2010 - 07:40
on Forum topic
Rye sour fermentation: how long?
Well, we cut into one of the
Martyn
Sunday, February 28, 2010 - 07:04
on Forum topic
Second attempt at sourdough
Hi LeadDog

Shiao-Ping
Sunday, February 28, 2010 - 06:24
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Meat pie , i have always

yozzause
Sunday, February 28, 2010 - 06:23
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Thank you, ZD,

Shiao-Ping
Sunday, February 28, 2010 - 06:05
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Thank you, FP

Shiao-Ping
Sunday, February 28, 2010 - 06:01
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Well, Andy, I am very happy

Shiao-Ping
Sunday, February 28, 2010 - 05:58
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
much tastier

jennyloh
Sunday, February 28, 2010 - 05:34
on Blog post
Pain de Campagne Poilane - Claypot
the new secret ingredient

Shiao-Ping
Sunday, February 28, 2010 - 05:27
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Hi Guy,
No

jpchisari
Sunday, February 28, 2010 - 05:14
on Blog post
Baguettes with 100% Hydration Levain
Steve,
I guarantee that the
Yerffej
Sunday, February 28, 2010 - 05:13
on Forum topic
Floured surface for kneading dough
The very best bread

ananda
Sunday, February 28, 2010 - 04:16
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
In case this link will set
Ambimom
Sunday, February 28, 2010 - 04:15
on Blog post
On the scene
Hi Pat
I have been thinking

RobynNZ
Sunday, February 28, 2010 - 03:24
on Blog post
On the scene
The challah was fun to make,
crumbs
Sunday, February 28, 2010 - 01:43
on Forum topic
Made Reinhart's amazing wholegrain bagels--loved them!
Secret ingredient
rossnroller
Sunday, February 28, 2010 - 01:40
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
My ears are ringing...

Mini Oven
Sunday, February 28, 2010 - 00:28
on Forum topic
Rye sour fermentation: how long?
Miche Poilane and the myth of bread flavour

Shiao-Ping
Sunday, February 28, 2010 - 00:22
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
I have to be honest with you - I had never

Shiao-Ping
Saturday, February 27, 2010 - 22:54
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Feed with rye
scottsourdough
Saturday, February 27, 2010 - 20:45
on Forum topic
It's alive... but only barely. How can I give my sourdough seed a boost?
Thank you, weavershouse!

SylviaH
Saturday, February 27, 2010 - 20:45
on Blog post
Lemon - Rosemary Cream Scones
Hi and thanks, Betty

SylviaH
Saturday, February 27, 2010 - 20:21
on Blog post
Lemon - Rosemary Cream Scones
dusting with flour
bakerking
Saturday, February 27, 2010 - 19:32
on Forum topic
Floured surface for kneading dough
@droidman - questions before answers...

subfuscpersona
Saturday, February 27, 2010 - 19:18
on Forum topic
spelt question
They look luscious!
Anonymous
Saturday, February 27, 2010 - 18:31
on Blog post
Lemon - Rosemary Cream Scones
Real Baker

ananda
Saturday, February 27, 2010 - 18:28
on Forum topic
Floured surface for kneading dough
@bnom - please do post the results of your test

subfuscpersona
Saturday, February 27, 2010 - 18:13
on Forum topic
Do not preheat oven recipe
Venting

jennyloh
Saturday, February 27, 2010 - 18:12
on Blog post
An eight hour shift
I remember seeing a machine that does these.

Mini Oven
Saturday, February 27, 2010 - 17:59
on Forum topic
bread sticks
Lucky Oven made some good looking skinny sticks

Mini Oven
Saturday, February 27, 2010 - 17:54
on Forum topic
bread sticks