Recent Forum and Blog Comments

A Magical Amount
Yerffej
Thursday, January 21, 2010 - 05:50
on Blog post
Mini's Favorite 100% Rye Ratio
put down that rolling pin!
logdrum
Thursday, January 21, 2010 - 05:34
on Forum topic
Peter Reinhart's new Neopolitan Pizza Dough Recipe Problem
crackers..... good idea!
spsq
Thursday, January 21, 2010 - 05:24
on Blog post
Homemade Wheat Thins
Sounds wonderful Mini
ehanner
Thursday, January 21, 2010 - 05:20
on Blog post
Mini's Favorite 100% Rye Ratio
You know what's good? Some
spsq
Thursday, January 21, 2010 - 05:18
on Forum topic
Baguettes for breakfast
Just what the Dr. ordered
CaptainBatard
Thursday, January 21, 2010 - 05:17
on Blog post
Dough Calculator Spreadsheet available
Great explanation-another vote for more starter
clazar123
Thursday, January 21, 2010 - 05:13
on Forum topic
Having no luck in getting my starters to rise/ferment/proof in actual bread-making.
Bannentons
Doc Opa
Thursday, January 21, 2010 - 04:32
on Forum topic
found great price on coiled wicker baskets for final proofing
Thanks all
JeremyCherfas
Thursday, January 21, 2010 - 03:40
on Forum topic
Rest after shaping: I don't really get it
A Long Winded Answer
proth5
Thursday, January 21, 2010 - 03:32
on Forum topic
Having no luck in getting my starters to rise/ferment/proof in actual bread-making.
Hey Paul,

Try checking the
RebelWithoutASauce
Thursday, January 21, 2010 - 02:50
on Blog post
Miche 50/50/50
Hey Paul,

Try checking the
RebelWithoutASauce
Thursday, January 21, 2010 - 02:33
on Blog post
Miche 50/50/50
Hey Haroon, Welcome to the

Mebake
Thursday, January 21, 2010 - 02:33
on Forum topic
mixing refined flour and wheat flour
Hi Mini, precious as

nicodvb
Thursday, January 21, 2010 - 01:06
on Blog post
Mini's Favorite 100% Rye Ratio
Two votes, use more starter!

Mini Oven
Thursday, January 21, 2010 - 00:38
on Forum topic
Having no luck in getting my starters to rise/ferment/proof in actual bread-making.
Neat patterns!
SumisuYoshi
Thursday, January 21, 2010 - 00:05
on Blog post
Pane alla Gianduja (Chocolate and Hazelnut Bread)
Current state of this project?

OldWoodenSpoon
Wednesday, January 20, 2010 - 23:28
on Blog post
Dough Calculator Spreadsheet available
Thank you
margieluvschaz
Wednesday, January 20, 2010 - 22:20
on Forum topic
Quick Rustic Ciabatta Pizza - Recipe, Full Howto with Pics
Yes -- graduated in 71, went
Broc
Wednesday, January 20, 2010 - 21:34
on Forum topic
Hello from Utah!
Wheat Bread

jpchisari
Wednesday, January 20, 2010 - 21:04
on Forum topic
New to baking and already desperate for help!
rye ratio
Doc Tracy
Wednesday, January 20, 2010 - 20:47
on Blog post
Mini's Favorite 100% Rye Ratio
Close - but not quite

flournwater
Wednesday, January 20, 2010 - 20:44
on Forum topic
Check my Math?
That's cool, Broc!
althetrainer
Wednesday, January 20, 2010 - 20:24
on Forum topic
Hello from Utah!
Canadian baking ingredients supplier - www.gallowaysfoods.com
breadsong
Wednesday, January 20, 2010 - 20:16
on Forum topic
help! calgarian or canadian bakery supplier for ingredients and equipments.
12 to 18 hours
LindyD
Wednesday, January 20, 2010 - 19:46
on Forum topic
Having no luck in getting my starters to rise/ferment/proof in actual bread-making.
Thank you Proth

The Roadside Pie King
Wednesday, January 20, 2010 - 19:46
on Forum topic
When and how to add butter?
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