Recent Forum and Blog Comments

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
Guinness bread
qahtan
Wednesday, January 20, 2010 - 11:25
on Forum topic
Guinness bread
I love this post...

Farine
Wednesday, January 20, 2010 - 11:25
on Blog post
Where is Waldo?
guiness chocolate cake.
qahtan
Wednesday, January 20, 2010 - 11:16
on Forum topic
Guinness bread
Reinhart's Reason for Benching

Neil C
Wednesday, January 20, 2010 - 11:13
on Forum topic
Rest after shaping: I don't really get it
I think it makes a difference if its

Mini Oven
Wednesday, January 20, 2010 - 10:36
on Forum topic
Better oven-spring?
Yes Jeff,
kolobezka
Wednesday, January 20, 2010 - 10:20
on Forum topic
Better oven-spring?
And further note: I used KA

Stephanie Brim
Wednesday, January 20, 2010 - 10:11
on Blog post
100% Honey Whole Wheat: My Formula, Take One
old flour

Mini Oven
Wednesday, January 20, 2010 - 10:09
on Forum topic
What cuases bitterness in sourdough?
I have never thought of that
kolobezka
Wednesday, January 20, 2010 - 10:06
on Forum topic
Better oven-spring?
I beleve that

The Roadside Pie King
Wednesday, January 20, 2010 - 10:02
on Forum topic
Rest after shaping: I don't really get it
In the book "The Oven Builders" Dan Wing describes

OldWoodenSpoon
Wednesday, January 20, 2010 - 09:56
on Forum topic
Rest after shaping: I don't really get it
rice flour seems to be much
cognitivefun
Wednesday, January 20, 2010 - 09:54
on Forum topic
about to use bannentons for the 1st time
Hungry
Royall Clark
Wednesday, January 20, 2010 - 09:47
on Forum topic
Baguettes for breakfast
Welcome

The Roadside Pie King
Wednesday, January 20, 2010 - 09:45
on Forum topic
Hi
Cum se cum sa

flournwater
Wednesday, January 20, 2010 - 09:44
on Forum topic
Changing a firm starter to liquid - when is it ready?
Molasses

flournwater
Wednesday, January 20, 2010 - 09:39
on Forum topic
ISO a good squaw bread & Potato bread recipe..
Spread sheet
turosdolci
Wednesday, January 20, 2010 - 09:29
on Blog post
excel spreadsheet
Better oven spring... and Garlic!

Mini Oven
Wednesday, January 20, 2010 - 09:17
on Forum topic
Better oven-spring?
Sorry, I wasn't clear.
JeremyCherfas
Wednesday, January 20, 2010 - 09:11
on Forum topic
Rest after shaping: I don't really get it
For future reference,

JoeV
Wednesday, January 20, 2010 - 08:49
on Forum topic
Help! What in the world is wrong with this dough?
Darling twins
Marni
Wednesday, January 20, 2010 - 08:33
on Blog post
Today's Bread
Inspiration

jennyloh
Wednesday, January 20, 2010 - 08:12
on Blog post
Honey Whole Wheat from Michel Suas' "Advanced Bread and Pastry."
I mean bitter, not sour ;)
I

nicodvb
Wednesday, January 20, 2010 - 08:12
on Forum topic
What cuases bitterness in sourdough?
excel sheet

jennyloh
Wednesday, January 20, 2010 - 08:05
on Blog post
Baker's percentage Spreadsheet
Excel Spreadsheet
Doc Tracy
Wednesday, January 20, 2010 - 08:03
on Blog post
excel spreadsheet
good luck on your quest

mcs
Wednesday, January 20, 2010 - 07:54
on Forum topic
good quality deck oven baking vs convection with multiple levels baking. do they create an end product that is similar?
Rest for Wetter dough

jennyloh
Wednesday, January 20, 2010 - 07:52
on Forum topic
Rest after shaping: I don't really get it
Spreadsheet
ciabattaventi
Wednesday, January 20, 2010 - 07:51
on Blog post
excel spreadsheet
Oven spring
fancypantalons
Wednesday, January 20, 2010 - 07:37
on Forum topic
Rest after shaping: I don't really get it
Fermentation thread
LindyD
Wednesday, January 20, 2010 - 07:20
on Forum topic
What cuases bitterness in sourdough?
Jewish Rye Bread
breadman1015
Wednesday, January 20, 2010 - 07:12
on Forum topic
Deli style Rye Bread recipe
Inspired by your post...
Chode
Wednesday, January 20, 2010 - 07:06
on Blog post
Today's Bread
90% Rye
ehanner
Wednesday, January 20, 2010 - 07:05
on Blog post
20100106 Mr. Hamelman's 3-stage 90% rye
I know what I'm making for dinner tonight!!!
maryserv
Wednesday, January 20, 2010 - 06:55
on Blog post
Orange Turmeric Pain au Levain
Thank you all
mabaker
Wednesday, January 20, 2010 - 06:55
on Forum topic
Are there any rules for de-gas breads?
david,
what kind of oil did
Anonymous
Wednesday, January 20, 2010 - 06:51
on Blog post
Honey Whole Wheat from Michel Suas' "Advanced Bread and Pastry."
agree!!! - Temp super important!
maryserv
Wednesday, January 20, 2010 - 06:43
on Forum topic
Started from wheat to rye switch is not working
Very nice profile!
ehanner
Wednesday, January 20, 2010 - 06:42
on Blog post
Honey Whole Wheat from Michel Suas' "Advanced Bread and Pastry."
Usually when beginning a new
maryserv
Wednesday, January 20, 2010 - 06:39
on Forum topic
Started from wheat to rye switch is not working
Added Vinegar

utahcpalady
Wednesday, January 20, 2010 - 06:37
on Forum topic
Baking Soda creates no bubbles
Zdenka,
As the dough proofs
Yerffej
Wednesday, January 20, 2010 - 06:36
on Forum topic
Better oven-spring?
Sourdough Home's photos of building/maintaining starter
maryserv
Wednesday, January 20, 2010 - 06:28
on Forum topic
When starter is ready to make new starter?
If you haven't read Debra Wink's Blog

Mini Oven
Wednesday, January 20, 2010 - 06:22
on Forum topic
Sourdough stages
Bowl Problems on Pro 600
davidinportland
Wednesday, January 20, 2010 - 06:17
on Forum topic
KA Professional 600 Bowl slipping off the tab in the back?
Mixer Advice
davidinportland
Wednesday, January 20, 2010 - 06:13
on Forum topic
Mixer advice needed
Touch of WW
Boboshempy
Wednesday, January 20, 2010 - 06:10
on Blog post
Ficelles made with Anis Bouabsa's baguette formula
Debra Wink
LindyD
Wednesday, January 20, 2010 - 05:57
on Blog post
Rye Seed Culture
thanks mark for the insight.
koloatree
Wednesday, January 20, 2010 - 05:56
on Forum topic
good quality deck oven baking vs convection with multiple levels baking. do they create an end product that is similar?