Recent Forum and Blog Comments

challah

erdosh
Saturday, February 27, 2010 - 09:36
on Forum topic
Section Challah
What is the garnish?
Doc Tracy
Saturday, February 27, 2010 - 09:29
on Blog post
Lemon - Rosemary Cream Scones
re altus
jdchurchill
Saturday, February 27, 2010 - 09:27
on Forum topic
old bread STALE BREAD
mascarpone
Doc Tracy
Saturday, February 27, 2010 - 09:19
on Forum topic
Smearcase
Hi David,

Debra Wink
Saturday, February 27, 2010 - 09:07
on Blog post
The Good, the Bad, and the Enlightenment
If I was teaching someone I
alexp
Saturday, February 27, 2010 - 08:58
on Forum topic
Floured surface for kneading dough
greenstein sour rye

varda
Saturday, February 27, 2010 - 08:47
on Forum topic
How to make Tzitzel bread? Can I adapt the Greenstein corn rye recipe?
They said it was "natural
alexp
Saturday, February 27, 2010 - 08:39
on Forum topic
Warped Banneton
yep she's right

ananda
Saturday, February 27, 2010 - 08:38
on Forum topic
Rye sour fermentation: how long?
pictures

nicodvb
Saturday, February 27, 2010 - 08:38
on Forum topic
Rye sour fermentation: how long?
On previous bagel and BBA recipes
veganthyme
Saturday, February 27, 2010 - 08:34
on Forum topic
Made Reinhart's amazing wholegrain bagels--loved them!
egg
siuflower
Saturday, February 27, 2010 - 08:22
on Blog post
Lemon - Rosemary Cream Scones
Altus
alexp
Saturday, February 27, 2010 - 08:20
on Forum topic
old bread STALE BREAD
I actually laughed out loud!
clazar123
Saturday, February 27, 2010 - 07:36
on Forum topic
that's it! I've had it up to HERE with this stupid sourdough rye!
Parchment cross
LindyD
Saturday, February 27, 2010 - 07:36
on Forum topic
Do not preheat oven recipe
How do you prevent sticking?
This Day
Saturday, February 27, 2010 - 07:27
on Forum topic
Do not preheat oven recipe
Since your post is a little
crumbs
Saturday, February 27, 2010 - 07:03
on Forum topic
Made Reinhart's amazing wholegrain bagels--loved them!
uhm, maybe I was wrong about
crumbs
Saturday, February 27, 2010 - 06:50
on Forum topic
First try at Peter Reinhart's Transitional Multigrain loaf....
Wow, these look wonderful!
LeeYong
Saturday, February 27, 2010 - 06:42
on Blog post
Lemon - Rosemary Cream Scones
La gout Poilane
Jeremy
Saturday, February 27, 2010 - 06:40
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
I hope so.
Glare Seethe
Saturday, February 27, 2010 - 06:36
on Forum topic
Warped Banneton
Great looking bread again

Doughtagnan
Saturday, February 27, 2010 - 06:30
on Blog post
Today's breads - Boules and Baguettes with G. Rubaud Flour Mix
Copyu,
It did cheer me up a
alexp
Saturday, February 27, 2010 - 06:08
on Forum topic
Warped Banneton
Continuous Process

ananda
Saturday, February 27, 2010 - 04:53
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Please let us know
copyu
Saturday, February 27, 2010 - 04:32
on Forum topic
Warped Banneton
I have to admit I ordered a
Glare Seethe
Saturday, February 27, 2010 - 03:29
on Forum topic
Warped Banneton
I am still a real beginner
crumbs
Saturday, February 27, 2010 - 03:24
on Forum topic
First try at Peter Reinhart's Transitional Multigrain loaf....
formula looks great

ananda
Saturday, February 27, 2010 - 03:03
on Forum topic
Rye sour fermentation: how long?
Ok I'm with you

ananda
Saturday, February 27, 2010 - 02:59
on Forum topic
Rye sour fermentation: how long?
It looks as if you got a 'lemon'...
copyu
Saturday, February 27, 2010 - 02:54
on Forum topic
Warped Banneton
Ah delicious! Lemon Scones

arlo
Saturday, February 27, 2010 - 02:10
on Blog post
Lemon - Rosemary Cream Scones
oh my goodness! That cake
crumbs
Saturday, February 27, 2010 - 01:10
on Blog post
The Scent of Apples
Hi Ben

Shiao-Ping
Saturday, February 27, 2010 - 00:55
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
crunchy

Shiao-Ping
Saturday, February 27, 2010 - 00:49
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Jeremy,

Shiao-Ping
Saturday, February 27, 2010 - 00:35
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
starters are cheap, don't worry

nicodvb
Saturday, February 27, 2010 - 00:29
on Forum topic
"Hibernating" A Starter
I will, Mini.
Your help is

nicodvb
Saturday, February 27, 2010 - 00:24
on Forum topic
Rye sour fermentation: how long?
No such thing...

Shiao-Ping
Friday, February 26, 2010 - 23:56
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Oops. I think I might have
crumbs
Friday, February 26, 2010 - 23:42
on Forum topic
It's alive... but only barely. How can I give my sourdough seed a boost?
No, I am going to bake you a ...

Shiao-Ping
Friday, February 26, 2010 - 23:39
on Blog post
Poilâne Inspired Process for dough and Levain de Pâte
Wow
patnx2
Friday, February 26, 2010 - 23:35
on Blog post
Today's breads - Boules and Baguettes with G. Rubaud Flour Mix
Thanks, saraugie!

dmsnyder
Friday, February 26, 2010 - 23:29
on Blog post
Today's breads - Boules and Baguettes with G. Rubaud Flour Mix
Babka

BettyR
Friday, February 26, 2010 - 23:09
on Forum topic
anyone ever made a cinnamon roll cake?
Your breads look so good
saraugie
Friday, February 26, 2010 - 22:32
on Blog post
Today's breads - Boules and Baguettes with G. Rubaud Flour Mix
Breadsticks

jennyloh
Friday, February 26, 2010 - 22:30
on Forum topic
bread sticks
Try searching for Altus
Postal Grunt
Friday, February 26, 2010 - 21:45
on Forum topic
old bread STALE BREAD
No clue but . . .
Janknitz
Friday, February 26, 2010 - 21:44
on Forum topic
Section Challah
Love the wood oven in your blog

jennyloh
Friday, February 26, 2010 - 21:41
on Blog post
Pain de Campagne Poilane - Claypot
No Need to Hibernate
Postal Grunt
Friday, February 26, 2010 - 21:41
on Forum topic
"Hibernating" A Starter
Another alternative

pmccool
Friday, February 26, 2010 - 21:39
on Forum topic
"Hibernating" A Starter