Recent Forum and Blog Comments

Variety is Not Always the Spice of Life

flournwater
Tuesday, January 5, 2010 - 19:07
on Forum topic
Bread failure.
Ha ha

Crider
Tuesday, January 5, 2010 - 19:01
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
A Rose by Any Other Name ...

flournwater
Tuesday, January 5, 2010 - 18:58
on Forum topic
Yeast types
Thank you :)
Nymphaea
Tuesday, January 5, 2010 - 18:54
on Forum topic
Simple questions on the basics :)
I dont do the float test, I
richawatt
Tuesday, January 5, 2010 - 18:45
on Forum topic
Questions about bagels
Yes, into plastic bags and sealed.

Shiao-Ping
Tuesday, January 5, 2010 - 18:40
on Blog post
Chocolate Sourdough - Chad Robertson's way
Hi Shiao-Ping, after looking
Jeremy
Tuesday, January 5, 2010 - 18:24
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
Thanks once more for your
hilo_kawika
Tuesday, January 5, 2010 - 18:14
on Forum topic
Second rise proofing tests
professional or practical

occidental
Tuesday, January 5, 2010 - 18:09
on Forum topic
need some help before doing my first bread workshop!
Mythbusters
LindyD
Tuesday, January 5, 2010 - 17:56
on Forum topic
Simple questions on the basics :)
Phytase
marieJ
Tuesday, January 5, 2010 - 17:38
on Forum topic
phytase
Good choices
LindyD
Tuesday, January 5, 2010 - 17:32
on Blog post
I swear I've been baking lately...
Welcome Faith

The Roadside Pie King
Tuesday, January 5, 2010 - 17:29
on Forum topic
Hello from Virginia
Dry out?

utahcpalady
Tuesday, January 5, 2010 - 17:28
on Blog post
Chocolate Sourdough - Chad Robertson's way
Lahey

wally
Tuesday, January 5, 2010 - 17:26
on Forum topic
Second rise proofing tests
Hey arlo,

Shiao-Ping
Tuesday, January 5, 2010 - 17:20
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
Fearless?

Shiao-Ping
Tuesday, January 5, 2010 - 17:15
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
Thank you, Floyd

Shiao-Ping
Tuesday, January 5, 2010 - 17:14
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
No, I don't use bowls ...

Shiao-Ping
Tuesday, January 5, 2010 - 17:04
on Blog post
Chocolate Sourdough - Chad Robertson's way
What is alive at 195?
Doc Tracy
Tuesday, January 5, 2010 - 17:02
on Forum topic
do eggs go bad in a long fermentation?
Thanks Floyd! The 1st set of

breadbakingbassplayer
Tuesday, January 5, 2010 - 16:59
on Blog post
Final Bakes of 2009 (Baguettes and Sourdough Miches)
calories

hutchndi
Tuesday, January 5, 2010 - 16:51
on Forum topic
Hello from east Tennessee
Ħobż Malti

The Roadside Pie King
Tuesday, January 5, 2010 - 16:49
on Forum topic
Hello from Switzerland
Butter

Eli
Tuesday, January 5, 2010 - 16:47
on Blog post
Croissants
I'm no expert on this, but
Ryeblossom
Tuesday, January 5, 2010 - 16:41
on Blog post
Croissants
I've found that though
Ryeblossom
Tuesday, January 5, 2010 - 16:34
on Blog post
What defines a bread? or, Is a baguette, a baguette, or just a shape?
Thanks very much for the
hilo_kawika
Tuesday, January 5, 2010 - 16:31
on Forum topic
Second rise proofing tests
Man, that crumb is

Floydm
Tuesday, January 5, 2010 - 16:28
on Blog post
Final Bakes of 2009 (Baguettes and Sourdough Miches)
See? Floyd knows I really am

hutchndi
Tuesday, January 5, 2010 - 16:19
on Forum topic
Ronco Sourdoughmatic
Okay, thank you :)
And yes,
Nymphaea
Tuesday, January 5, 2010 - 16:11
on Forum topic
Simple questions on the basics :)
Great information

utahcpalady
Tuesday, January 5, 2010 - 16:00
on Blog post
Chocolate Sourdough - Chad Robertson's way
Russ

Floydm
Tuesday, January 5, 2010 - 15:58
on Forum topic
Ronco Sourdoughmatic
Proofing

wally
Tuesday, January 5, 2010 - 15:55
on Forum topic
Second rise proofing tests
Thank you, Judd, the Captain Batard.

Shiao-Ping
Tuesday, January 5, 2010 - 15:49
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
Hi saraugie

Shiao-Ping
Tuesday, January 5, 2010 - 15:49
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
Point taken...but

wally
Tuesday, January 5, 2010 - 15:48
on Blog post
What defines a bread? or, Is a baguette, a baguette, or just a shape?
I leave mine in the gas oven almost all the time
Janknitz
Tuesday, January 5, 2010 - 15:46
on Forum topic
Can you leave stone in oven all the time?
Prolnged contact with metal may not be a good idea
Janknitz
Tuesday, January 5, 2010 - 15:44
on Forum topic
Simple questions on the basics :)
This is halarious! I am so

hutchndi
Tuesday, January 5, 2010 - 15:24
on Forum topic
Ronco Sourdoughmatic
bread making flow chart

cgmeyer2
Tuesday, January 5, 2010 - 15:23
on Forum topic
Bread Making Process Handout
I use a firm starter and
marc
Tuesday, January 5, 2010 - 15:22
on Forum topic
Simple questions on the basics :)
NO

Shiao-Ping
Tuesday, January 5, 2010 - 15:15
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
I never take mine out except to dust it off
marc
Tuesday, January 5, 2010 - 15:07
on Forum topic
Can you leave stone in oven all the time?
Hello utah cpa lady,

Shiao-Ping
Tuesday, January 5, 2010 - 14:59
on Blog post
Chocolate Sourdough - Chad Robertson's way
I make a couple different
KenK
Tuesday, January 5, 2010 - 14:57
on Forum topic
Practice recipes-how small can I go?
computer
Doc Tracy
Tuesday, January 5, 2010 - 14:47
on Forum topic
Keeping notes
Thank you Mini
rrossi
Tuesday, January 5, 2010 - 14:47
on Blog post
Another newbe question about levain or starter
I have many recipes on a
Jahosacat
Tuesday, January 5, 2010 - 14:43
on Forum topic
Keeping notes
fermentation times
Doc Tracy
Tuesday, January 5, 2010 - 14:41
on Forum topic
Practice recipes-how small can I go?
1 pound
janij
Tuesday, January 5, 2010 - 14:40
on Forum topic
Practice recipes-how small can I go?