Recent Forum and Blog Comments

Non Acidic Starter

utahcpalady
Wednesday, January 20, 2010 - 19:25
on Blog post
Wild Yeast Sourdough Starter
Only 50 g of starter? Try more starter
clazar123
Wednesday, January 20, 2010 - 19:21
on Forum topic
Having no luck in getting my starters to rise/ferment/proof in actual bread-making.
still...

hutchndi
Wednesday, January 20, 2010 - 18:55
on Forum topic
Having no luck in getting my starters to rise/ferment/proof in actual bread-making.
Russ,
Thanks for the reply.
Ted Wanderhill
Wednesday, January 20, 2010 - 18:39
on Forum topic
Having no luck in getting my starters to rise/ferment/proof in actual bread-making.
Blast!
smasty
Wednesday, January 20, 2010 - 18:32
on Blog post
The saga of Slow Moe
Pricing software?
Doc Tracy
Wednesday, January 20, 2010 - 18:14
on Blog post
excel spreadsheet
When I build...
Chode
Wednesday, January 20, 2010 - 18:05
on Forum topic
Check my Math?
Twenty hour bulk proof?

hutchndi
Wednesday, January 20, 2010 - 17:56
on Forum topic
Having no luck in getting my starters to rise/ferment/proof in actual bread-making.
So delish!
maryserv
Wednesday, January 20, 2010 - 17:48
on Blog post
Orange Turmeric Pain au Levain
Your starter is 83.3%, for
blaisepascal
Wednesday, January 20, 2010 - 17:36
on Forum topic
Check my Math?
Love my Zo!
tikidoc
Wednesday, January 20, 2010 - 17:29
on Forum topic
Best BreadMaker
Thanks
sreinert
Wednesday, January 20, 2010 - 17:15
on Forum topic
Reinhart recipe problems
You need some East Coast ex pats
Janknitz
Wednesday, January 20, 2010 - 16:49
on Blog post
Where is Waldo?
Jewish Rye from " The Village Baker"
Busche74
Wednesday, January 20, 2010 - 16:43
on Forum topic
Deli style Rye Bread recipe
Thanks for sharing
korish
Wednesday, January 20, 2010 - 16:27
on Blog post
Homemade Whole Wheat Pasta
Higher % of butter
proth5
Wednesday, January 20, 2010 - 16:08
on Forum topic
When and how to add butter?
i love welbilt bread machines

cgmeyer2
Wednesday, January 20, 2010 - 15:44
on Forum topic
Best BreadMaker
Using a rolling pin helps keep the pizzas round
Janwa
Wednesday, January 20, 2010 - 15:42
on Forum topic
Peter Reinhart's new Neopolitan Pizza Dough Recipe Problem
Besides HERE? Oh you get

Shiao-Ping
Wednesday, January 20, 2010 - 15:42
on Blog post
Orange Turmeric Pain au Levain
yozzause Thanks to you!

The Roadside Pie King
Wednesday, January 20, 2010 - 15:38
on Forum topic
When and how to add butter?
Gourmet food cannot exist without the gourmets

Shiao-Ping
Wednesday, January 20, 2010 - 15:36
on Blog post
Where is Waldo?
Hi WILL
and thankyou for the

yozzause
Wednesday, January 20, 2010 - 15:26
on Forum topic
When and how to add butter?
Thank you both & another question for Proth

The Roadside Pie King
Wednesday, January 20, 2010 - 15:22
on Forum topic
When and how to add butter?
Hi Jeremy when you take the

yozzause
Wednesday, January 20, 2010 - 15:10
on Forum topic
Rest after shaping: I don't really get it
Mixer
busy lizzy
Wednesday, January 20, 2010 - 15:08
on Forum topic
Mixer advice needed
We are certainly in agreement on that "Cracked Wheat" loaf

OldWoodenSpoon
Wednesday, January 20, 2010 - 14:49
on Blog post
A busy baking weekend
Thank you Marni, and yes

OldWoodenSpoon
Wednesday, January 20, 2010 - 14:46
on Blog post
A busy baking weekend
Me too please!
Marni
Wednesday, January 20, 2010 - 14:40
on Blog post
excel spreadsheet
Frankly
proth5
Wednesday, January 20, 2010 - 14:38
on Forum topic
When and how to add butter?
Probably too big, as there is

hutchndi
Wednesday, January 20, 2010 - 14:35
on Forum topic
about to use bannentons for the 1st time
Thanks everyone- I tried Semolina and it went good!
mabaker
Wednesday, January 20, 2010 - 14:31
on Forum topic
about to use bannentons for the 1st time
I add butter to sandwich

Stephanie Brim
Wednesday, January 20, 2010 - 14:26
on Forum topic
When and how to add butter?
Stick to 12 hour feedings

Mini Oven
Wednesday, January 20, 2010 - 14:12
on Blog post
The saga of Slow Moe
Further data
proth5
Wednesday, January 20, 2010 - 14:10
on Blog post
From our far flung correspondents…
Alterations

frenchcreek baker
Wednesday, January 20, 2010 - 13:58
on Forum topic
New to baking and already desperate for help!
How many grams?

The Roadside Pie King
Wednesday, January 20, 2010 - 13:44
on Blog post
The saga of Slow Moe
the master recipe from "Whole Grains" is a stiff dough
Edith Pilaf
Wednesday, January 20, 2010 - 13:40
on Forum topic
Reinhart recipe problems
Hopefully!
Thanks!
BLHNYC
Wednesday, January 20, 2010 - 13:34
on Forum topic
Hi
Thanks!
BLHNYC
Wednesday, January 20, 2010 - 13:34
on Forum topic
Hi
Hi-
Thanks for the offer. I
BLHNYC
Wednesday, January 20, 2010 - 13:33
on Forum topic
Hi
SPREADSHEET PROGRAM

frenchcreek baker
Wednesday, January 20, 2010 - 13:28
on Blog post
Baker's percentage Spreadsheet
looking great
korish
Wednesday, January 20, 2010 - 12:55
on Blog post
My Attempt of a French Dimpled Rolls
After shaping you proof
Chausiubao
Wednesday, January 20, 2010 - 12:28
on Forum topic
Rest after shaping: I don't really get it
Good going! You had me sweating!

Mini Oven
Wednesday, January 20, 2010 - 11:55
on Blog post
The saga of Slow Moe
Another vote for old flour
jleung
Wednesday, January 20, 2010 - 11:54
on Forum topic
What cuases bitterness in sourdough?
Thanks, jenny!

dmsnyder
Wednesday, January 20, 2010 - 11:45
on Blog post
Honey Whole Wheat from Michel Suas' "Advanced Bread and Pastry."
Spray oil.

dmsnyder
Wednesday, January 20, 2010 - 11:43
on Blog post
Honey Whole Wheat from Michel Suas' "Advanced Bread and Pastry."
Thanks, Eric!

dmsnyder
Wednesday, January 20, 2010 - 11:41
on Blog post
Honey Whole Wheat from Michel Suas' "Advanced Bread and Pastry."
Overproofing vis-à-vis Gluten Development

Neil C
Wednesday, January 20, 2010 - 11:34
on Forum topic
Better oven-spring?
And to answer one of your questions

davidg618
Wednesday, January 20, 2010 - 11:26
on Forum topic
about to use bannentons for the 1st time