Recent Forum and Blog Comments

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
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