Recent Forum and Blog Comments

Now that I recall, I did just
meadmaker
Wednesday, February 3, 2010 - 15:08
on Blog post
Challah bread: Bland. No, let me reiterate: BLAND. And as for that Injera bread....
Ted, the answers to your

Debra Wink
Wednesday, February 3, 2010 - 15:02
on Forum topic
The confusing balancing act of Yeast vs. Lactic acid vs. Acetic acid . . . . and thus my too-Mild Sourdough
Cute math problem

Mini Oven
Wednesday, February 3, 2010 - 15:00
on Forum topic
Hydration, recipes, aging eyeballs
Ask and Ye Shall Receive!
Broc
Wednesday, February 3, 2010 - 15:00
on Forum topic
Olive Oil
Hi Eric

Shiao-Ping
Wednesday, February 3, 2010 - 14:51
on Blog post
Andy's Wonderful White
The proof time 17:00 ?

Shiao-Ping
Wednesday, February 3, 2010 - 14:49
on Blog post
Sour dough: leaven refreshment, and ash content
Ha! It does look like a fish.

Debra Wink
Wednesday, February 3, 2010 - 14:45
on Blog post
Andy's Wonderful White
Fantastic summary...
Angelo
Wednesday, February 3, 2010 - 14:42
on Forum topic
The confusing balancing act of Yeast vs. Lactic acid vs. Acetic acid . . . . and thus my too-Mild Sourdough
Fuel costs
dale1nemo
Wednesday, February 3, 2010 - 14:24
on Forum topic
Cost of flour
ahh, that cold
Angelo
Wednesday, February 3, 2010 - 14:23
on Forum topic
Sourdough isn't sour :(
Wow, thanks for sharing
Angelo
Wednesday, February 3, 2010 - 14:21
on Forum topic
Sourdough isn't sour :(
I proof it 40-60mn
I think
vincenttalleu
Wednesday, February 3, 2010 - 14:15
on Forum topic
100% hydrated bread
dough temperature calculation

ananda
Wednesday, February 3, 2010 - 13:26
on Blog post
The Good, the Bad, and the Enlightenment
Thank you all
patnx2
Wednesday, February 3, 2010 - 13:16
on Forum topic
no knead problem
Thank you all
patnx2
Wednesday, February 3, 2010 - 13:16
on Forum topic
no knead problem
you came to the right place
Edith Pilaf
Wednesday, February 3, 2010 - 12:48
on Forum topic
Pizza Dough Recipe Needed
Thats a good looking bread
korish
Wednesday, February 3, 2010 - 12:43
on Blog post
Andy's Wonderful White
In theory, if you reserve
Abracaboom
Wednesday, February 3, 2010 - 12:28
on Forum topic
question about dough hydration
Thanks Andy
ehanner
Wednesday, February 3, 2010 - 12:26
on Blog post
Andy's Wonderful White
Oh, thanks!
kolobezka
Wednesday, February 3, 2010 - 12:21
on Blog post
1/15/10 - Breadcrumb Bread
bread blow-out
Anonymous
Wednesday, February 3, 2010 - 12:20
on Forum topic
Loaf bread w/one side exploding
Great, I'm first in!

ananda
Wednesday, February 3, 2010 - 12:18
on Blog post
Andy's Wonderful White
Could you have . . .
Janknitz
Wednesday, February 3, 2010 - 12:04
on Blog post
Challah bread: Bland. No, let me reiterate: BLAND. And as for that Injera bread....
I always aim to have the
Abracaboom
Wednesday, February 3, 2010 - 11:59
on Forum topic
Nwebie question - Cooling the fresh baked loaf
Hi, I didn't google Pizza

dablues
Wednesday, February 3, 2010 - 11:59
on Forum topic
Pizza Dough Recipe Needed
curse of the baker's spouse?
RiverWalker
Wednesday, February 3, 2010 - 11:58
on Forum topic
Nwebie question - Cooling the fresh baked loaf
Milwaukee flour source
ehanner
Wednesday, February 3, 2010 - 11:45
on Forum topic
Milwaukee flour
Thanks a lot, Fventura20,
Abracaboom
Wednesday, February 3, 2010 - 11:43
on Forum topic
Call me Crusty! . . . or maybe not.
Thanks! The recipe is not

breadbakingbassplayer
Wednesday, February 3, 2010 - 11:37
on Blog post
1/15/10 - Breadcrumb Bread
Hi Ramat123,
I think that
Abracaboom
Wednesday, February 3, 2010 - 11:31
on Forum topic
question about dough hydration
Thanks

Frequent Flyer
Wednesday, February 3, 2010 - 11:29
on Forum topic
Hey from Georgia
I just learned here a few
Abracaboom
Wednesday, February 3, 2010 - 11:24
on Forum topic
question about dough hydration
A little salt

SylviaH
Wednesday, February 3, 2010 - 11:06
on Blog post
Gérard Rubaud Pain au Levain
Hmmm....
SteveB
Wednesday, February 3, 2010 - 11:03
on Forum topic
starter from yeast or not?
jasons ciabatta
bobkay1022
Wednesday, February 3, 2010 - 11:03
on Forum topic
Jason's Quick Coccodrillo Ciabatta Bread
Spam and eggs
LindyD
Wednesday, February 3, 2010 - 11:02
on Forum topic
Are eggs necessary in quick breads?
it's a source of acid

Elagins
Wednesday, February 3, 2010 - 10:58
on Forum topic
starter from yeast or not?
Welcome from a fellow
KenK
Wednesday, February 3, 2010 - 10:57
on Forum topic
Hey from Georgia
Enjoyed the video!

SylviaH
Wednesday, February 3, 2010 - 10:44
on Forum topic
Bread in Paris - Le Pain Parisien
No not that either

Mebake
Wednesday, February 3, 2010 - 10:05
on Forum topic
I won't bother putting effort into it again (W/Pictures)
Interesting!
kolobezka
Wednesday, February 3, 2010 - 10:01
on Blog post
1/15/10 - Breadcrumb Bread
How long?
kolobezka
Wednesday, February 3, 2010 - 09:44
on Forum topic
100% hydrated bread
Is the sliced onion inserted

nicodvb
Wednesday, February 3, 2010 - 09:18
on Forum topic
starter from yeast or not?
Hi LindyD,
Thanks! As far as

jpchisari
Wednesday, February 3, 2010 - 09:02
on Forum topic
Hello from Chicago
When I use steam, I preheat a
louie brown
Wednesday, February 3, 2010 - 09:00
on Blog post
The Good, the Bad, and the Enlightenment
skip the pineapple juice

Elagins
Wednesday, February 3, 2010 - 08:55
on Forum topic
starter from yeast or not?
Paris bakeries
proth5
Wednesday, February 3, 2010 - 08:40
on Forum topic
Bread in Paris - Le Pain Parisien
Although I do kind of wonder

Matt H
Wednesday, February 3, 2010 - 08:36
on Forum topic
Pizza Dough Recipe Needed
Thanks
proth5
Wednesday, February 3, 2010 - 08:32
on Blog post
Variation on a theme
I do appreciate everyone's

Debra Wink
Wednesday, February 3, 2010 - 08:26
on Blog post
The Good, the Bad, and the Enlightenment