Recent Forum and Blog Comments

layers

ananda
Friday, February 5, 2010 - 08:09
on Blog post
Laminated Yeasted Dough Construction
Thanks for the kind words :)
txfarmer
Friday, February 5, 2010 - 08:03
on Blog post
Almond Milk Loaf - using Japanese Shirakami-Sanchi natural yeast
Thanks!
txfarmer
Friday, February 5, 2010 - 08:02
on Blog post
Almond Milk Loaf - using Japanese Shirakami-Sanchi natural yeast
sourdough pizza dough works!
rossnroller
Friday, February 5, 2010 - 08:02
on Blog post
Jim Lahey's Pizza Patate from "My Bread"
I'm with you!

Crider
Friday, February 5, 2010 - 07:56
on Forum topic
In Praise of the Amateur Artisan Baker
Strong flour is bread flour

Crider
Friday, February 5, 2010 - 07:54
on Forum topic
Flour Question?
Proofing time?
Edith Pilaf
Friday, February 5, 2010 - 07:52
on Blog post
Andy's Wonderful White
Italian Easter Bread
ritav
Friday, February 5, 2010 - 07:42
on Forum topic
Italian Easter Bread
Hi David,
I don't pretend to
Barbara Krauss
Friday, February 5, 2010 - 07:21
on Forum topic
Need help with baker's math in spreadsheet!
I have the Chicago Metallic
localgrace
Friday, February 5, 2010 - 07:20
on Forum topic
perforated bread pan without teflon?
It's non-stick : (
peartree
Friday, February 5, 2010 - 07:20
on Forum topic
perforated bread pan without teflon?
You need to understand you have colonies of living

Mini Oven
Friday, February 5, 2010 - 07:19
on Forum topic
The confusing balancing act of Yeast vs. Lactic acid vs. Acetic acid . . . . and thus my too-Mild Sourdough
Double Chocolate Walnut Biscotti
turosdolci
Friday, February 5, 2010 - 06:56
on Blog post
Double Chocolate Walnut Biscotti for Valentines Day
Mushrooms
ehanner
Friday, February 5, 2010 - 06:52
on Blog post
Jim Lahey's Pizza Patate from "My Bread"
Layers
Sam Fromartz
Friday, February 5, 2010 - 06:41
on Blog post
Laminated Yeasted Dough Construction
Luck!...

breadbakingbassplayer
Friday, February 5, 2010 - 06:39
on Blog post
1/21/10 Bake - 100% Hydration Whole Grain Muesli Bread
Super idea
salma
Friday, February 5, 2010 - 06:31
on Blog post
Ciabattini (Ciabatta Rolls)
Shaping

BettyR
Friday, February 5, 2010 - 06:21
on Forum topic
Yet another vital wheat gluten question!
Pineapple Juice Starter Help Needed

dablues
Friday, February 5, 2010 - 06:18
on Forum topic
Pineapple Juice Starter Help Needed
Nice looking Rye
ehanner
Friday, February 5, 2010 - 06:14
on Forum topic
Levy's Deli Rye Bread (Variation)
Humidity
ehanner
Friday, February 5, 2010 - 05:58
on Forum topic
how does humidity benefit the proof when breads are covered?
Looks, reads, and sounds...

davidg618
Friday, February 5, 2010 - 05:46
on Blog post
Stiacciata Alla Fiorentina - Sweet Carnival Pizza
sourdough, a thought -- anyone want to try?
Sam Fromartz
Friday, February 5, 2010 - 05:42
on Blog post
Jim Lahey's Pizza Patate from "My Bread"
Additions will change your recipe

Mini Oven
Friday, February 5, 2010 - 05:20
on Forum topic
What things can I add to my wheat bread without otherwise altering the recipe?
you are correct, koloatree

mcs
Friday, February 5, 2010 - 05:07
on Forum topic
how does humidity benefit the proof when breads are covered?
My thoughts
ChristineH
Friday, February 5, 2010 - 04:54
on Forum topic
Whole Wheat soaker
just a little point
spsq
Friday, February 5, 2010 - 04:33
on Forum topic
What things can I add to my wheat bread without otherwise altering the recipe?
If it helps the only

nicodvb
Friday, February 5, 2010 - 04:14
on Forum topic
The confusing balancing act of Yeast vs. Lactic acid vs. Acetic acid . . . . and thus my too-Mild Sourdough
Diversity of Objectives
SteveB
Friday, February 5, 2010 - 04:04
on Forum topic
starter from yeast or not?
100% hydration
rony_sha
Friday, February 5, 2010 - 03:18
on Blog post
1/21/10 Bake - 100% Hydration Whole Grain Muesli Bread
How do you store it?
bakinbuff
Friday, February 5, 2010 - 02:55
on Forum topic
no knead problem
Very interesting
rossnroller
Friday, February 5, 2010 - 02:43
on Blog post
Gérard Rubaud Miche
This very topic gets
Porkbutter
Friday, February 5, 2010 - 02:25
on Forum topic
The confusing balancing act of Yeast vs. Lactic acid vs. Acetic acid . . . . and thus my too-Mild Sourdough
Have you tried using a dutch oven?
bakinbuff
Friday, February 5, 2010 - 01:59
on Forum topic
Football loaves.. not domed. What's up with that?
Hydration a bit puzzling

RobynNZ
Friday, February 5, 2010 - 01:08
on Forum topic
Need help with baker's math in spreadsheet!
Toaster Oven

mrfrost
Friday, February 5, 2010 - 00:48
on Forum topic
Baking for the First Time.. HELP!!
may a pyrex with removable

nicodvb
Friday, February 5, 2010 - 00:42
on Blog post
Mini's Favorite 100% Rye Ratio
Yes, I have always have better results with stiff starter than

Shiao-Ping
Friday, February 5, 2010 - 00:20
on Blog post
Gérard Rubaud Miche
Are you doing this for a
Brot Backer
Thursday, February 4, 2010 - 23:50
on Forum topic
Pineapple Juice Starter Help Needed
i suppose it depends on your approach to baking

Elagins
Thursday, February 4, 2010 - 23:23
on Forum topic
starter from yeast or not?
sounds good
korish
Thursday, February 4, 2010 - 23:13
on Blog post
Stiacciata Alla Fiorentina - Sweet Carnival Pizza
Thanks for this recipe, Shiao-Ping!
rossnroller
Thursday, February 4, 2010 - 23:09
on Blog post
Gérard Rubaud Miche
on hold
patnx2
Thursday, February 4, 2010 - 22:12
on Forum topic
no knead problem
I read somewhere that

Mini Oven
Thursday, February 4, 2010 - 22:12
on Forum topic
Rye sour fermentation: how long?
Thanks, Eric!

SylviaH
Thursday, February 4, 2010 - 22:10
on Blog post
Stiacciata Alla Fiorentina - Sweet Carnival Pizza
Does your oven shut off
CeraMom
Thursday, February 4, 2010 - 22:08
on Forum topic
Baking for the First Time.. HELP!!
Bob,
I am in Canada. Your
CeraMom
Thursday, February 4, 2010 - 22:05
on Forum topic
Gift from a Facebook friend
We had miniscule (
CeraMom
Thursday, February 4, 2010 - 22:03
on Forum topic
How fast can a starter um... start?
Now these look good
ehanner
Thursday, February 4, 2010 - 21:47
on Blog post
Double Chocolate Walnut Biscotti for Valentines Day
Nice looking breads!
ehanner
Thursday, February 4, 2010 - 21:41
on Blog post
Almond Milk Loaf - using Japanese Shirakami-Sanchi natural yeast