Recent Forum and Blog Comments

Boiling Lye question
sewcial
Tuesday, February 9, 2010 - 06:22
on Forum topic
Lye Bagels
Beets or not...

Frequent Flyer
Tuesday, February 9, 2010 - 05:55
on Forum topic
SD Beet Sandwich loaves inspired by Miwaukeecooking
Ed Wood
Barbara Krauss
Tuesday, February 9, 2010 - 05:51
on Forum topic
Cooking levained: from cold or from hot oven?
Excellent!
LeeYong
Tuesday, February 9, 2010 - 05:23
on Blog post
Small Miches, Pointe-à-Callière and Straight Sourdough 70% Hydration
Thanks, captain

Mebake
Tuesday, February 9, 2010 - 04:31
on Blog post
100% Whole Wheat Sourdough Success!
Thanks guys
KitchenCrazed
Tuesday, February 9, 2010 - 04:31
on Forum topic
Baguettes for breakfast
Mebake....looks great!
CaptainBatard
Tuesday, February 9, 2010 - 04:28
on Blog post
100% Whole Wheat Sourdough Success!
I am sitting at my computer...
CaptainBatard
Tuesday, February 9, 2010 - 04:24
on Blog post
Pane all'Olio
Thanks!

Mebake
Tuesday, February 9, 2010 - 04:13
on Blog post
100% Whole Wheat Sourdough Success!
Looks great Mebake
ehanner
Tuesday, February 9, 2010 - 04:11
on Blog post
100% Whole Wheat Sourdough Success!
I believe those loaves are

arlo
Tuesday, February 9, 2010 - 04:01
on Blog post
Small Miches, Pointe-à-Callière and Straight Sourdough 70% Hydration
I agree with OWS, the crumb

arlo
Tuesday, February 9, 2010 - 03:54
on Blog post
Pane all'Olio
Thanks Mini!
The crust is

nicodvb
Tuesday, February 9, 2010 - 01:00
on Forum topic
Rye sour fermentation: how long?
in comparing starters, stick to one recipe

Mini Oven
Monday, February 8, 2010 - 23:37
on Forum topic
Finally "Started" -- Choosing a Favourite
@ David
korish
Monday, February 8, 2010 - 23:24
on Blog post
Gérard Rubaud Pain au Levain, a second bake
That is a very nice crumb

OldWoodenSpoon
Monday, February 8, 2010 - 23:24
on Blog post
Pane all'Olio
That looks like typical Austrian crumb

Mini Oven
Monday, February 8, 2010 - 22:51
on Forum topic
Rye sour fermentation: how long?
thanks
markie_oliver
Monday, February 8, 2010 - 21:41
on Forum topic
bulk fermentation for white bread
hmm
RiverWalker
Monday, February 8, 2010 - 21:33
on Forum topic
King Arthur flour - why use it?
Way to go, David!
althetrainer
Monday, February 8, 2010 - 21:30
on Blog post
Today's breads - SF SD from AB&F and Sourdough Italian with Durum Flour
Very nice!
althetrainer
Monday, February 8, 2010 - 21:24
on Blog post
Rustic Italian Round
Congrats!
althetrainer
Monday, February 8, 2010 - 21:23
on Blog post
1 st Bread
Learning what NOT to do in a spiral mixer...
dantortorici
Monday, February 8, 2010 - 21:22
on Forum topic
Got a new SP5 Spiral Mixer - Any tips or best practices?
Simple
saraugie
Monday, February 8, 2010 - 21:11
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)"
Thanks for your helpful suggestions!
kolobezka
Monday, February 8, 2010 - 21:07
on Forum topic
100% hydrated bread
sponge method

jpchisari
Monday, February 8, 2010 - 21:02
on Forum topic
bulk fermentation for white bread
It would be great
kolobezka
Monday, February 8, 2010 - 20:58
on Blog post
1/15/10 - Breadcrumb Bread
Knead as needed, really.

Yumarama
Monday, February 8, 2010 - 20:49
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)"
Faith in Virginia

Mini Oven
Monday, February 8, 2010 - 20:20
on Forum topic
Levain building method question
BTW its spelled Tyrolean and it came out great.
saraugie
Monday, February 8, 2010 - 20:19
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)"
How to compensate ?
saraugie
Monday, February 8, 2010 - 20:14
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)"
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?