Recent Forum and Blog Comments

awesome techniques & great team work...though
gardenchef
Tuesday, January 5, 2010 - 11:35
on Forum topic
Baguette shaping like the Cubans do it
I don't know if it was the eggs, but..

davidg618
Tuesday, January 5, 2010 - 11:33
on Forum topic
do eggs go bad in a long fermentation?
Thank you so very much I
busy lizzy
Tuesday, January 5, 2010 - 11:30
on Blog post
cheaper than therapy....
Very impressive, as is all

arlo
Tuesday, January 5, 2010 - 11:29
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
spread sheet
Doc Tracy
Tuesday, January 5, 2010 - 11:27
on Forum topic
Keeping notes
Have you used a food
cognitivefun
Tuesday, January 5, 2010 - 11:26
on Forum topic
Biga vs. straight dough Whole-Wheat Buttermilk Bread experiment
Sounds wonderful.

SylviaH
Tuesday, January 5, 2010 - 11:11
on Blog post
Beignet at the Cafe Du Monde in New Orleans
Once again....Beautiful
CaptainBatard
Tuesday, January 5, 2010 - 11:06
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
Gimpel the Fool
Janknitz
Tuesday, January 5, 2010 - 10:59
on Forum topic
Bread in literature?
recipe!

SylviaH
Tuesday, January 5, 2010 - 10:59
on Blog post
Beignet at the Cafe Du Monde in New Orleans
Keeep Notes on Recipe Sheet
deblacksmith
Tuesday, January 5, 2010 - 10:53
on Forum topic
Keeping notes
Experience is the best teacher

pmccool
Tuesday, January 5, 2010 - 10:50
on Forum topic
need some help before doing my first bread workshop!
LOL!
Janknitz
Tuesday, January 5, 2010 - 10:41
on Forum topic
Bread Making Process Handout
Maltese Bread formula

The Roadside Pie King
Tuesday, January 5, 2010 - 10:38
on Forum topic
Hello from Switzerland
Beignet
rfedele
Tuesday, January 5, 2010 - 10:38
on Blog post
Beignet at the Cafe Du Monde in New Orleans
Try using less yeast

Mini Oven
Tuesday, January 5, 2010 - 10:36
on Forum topic
Doughs Suddenly Won't Rise - Could Flour Be Bad?
Beignets
shuttervector
Tuesday, January 5, 2010 - 10:35
on Blog post
Beignet at the Cafe Du Monde in New Orleans
Definitely
vincenttalleu
Tuesday, January 5, 2010 - 10:33
on Blog post
Croissants
I've copied the formula
saraugie
Tuesday, January 5, 2010 - 10:30
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
Outstanding!
Postal Grunt
Tuesday, January 5, 2010 - 10:20
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
Croissant Making

Eli
Tuesday, January 5, 2010 - 09:57
on Blog post
Croissants
sugar cane
Doc Tracy
Tuesday, January 5, 2010 - 09:57
on Forum topic
Baguette shaping like the Cubans do it
The Morning Call
ciabattaventi
Tuesday, January 5, 2010 - 09:56
on Blog post
Beignet at the Cafe Du Monde in New Orleans
oh great, have a lot of leftover
Anonymous
Tuesday, January 5, 2010 - 09:55
on Blog post
When you need a good loaf, fast
unbromated All Trumps
sewcial
Tuesday, January 5, 2010 - 09:28
on Forum topic
Baguette Cross-Sections: King Arthur vs. Gold Medal Flours
PLEASE VISIT MY BLOG TO OPENLY DISCUSS FLOUR SHARING
gardenchef
Tuesday, January 5, 2010 - 09:21
on Forum topic
East Coast Bakers?
I'd like to hear what you decide about flour sharing
gardenchef
Tuesday, January 5, 2010 - 09:15
on Forum topic
East Coast Bakers?
aaaah, I thought and hoped

nicodvb
Tuesday, January 5, 2010 - 09:14
on Blog post
The Pineapple Juice Solution, Part 1
Scaling
PeterPiper
Tuesday, January 5, 2010 - 09:11
on Forum topic
Scones Question
Scones

Eli
Tuesday, January 5, 2010 - 09:07
on Forum topic
Scones Question
Do you weigh your

mrfrost
Tuesday, January 5, 2010 - 09:00
on Forum topic
Scones Question
Beautiful.

Floydm
Tuesday, January 5, 2010 - 08:53
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
PR's recipe
PeterPiper
Tuesday, January 5, 2010 - 08:44
on Forum topic
Scones Question
GM flours
PeterPiper
Tuesday, January 5, 2010 - 08:40
on Forum topic
Baguette Cross-Sections: King Arthur vs. Gold Medal Flours
I forgot how good kamut smells

Mini Oven
Tuesday, January 5, 2010 - 08:27
on Blog post
Cooked Kamut berries, now what?
Sorry for the confusion
althetrainer
Tuesday, January 5, 2010 - 08:20
on Forum topic
Ronco Sourdoughmatic
Thanks guys
janij
Tuesday, January 5, 2010 - 08:15
on Blog post
Improvising tools and other thoughts
Great Breads!
ehanner
Tuesday, January 5, 2010 - 08:09
on Blog post
Improvising tools and other thoughts
Lovely
Marni
Tuesday, January 5, 2010 - 08:02
on Blog post
Rose Levy Beranbaum's Banana Feather Bread
Hi Jim,
I'm not sure if I was
sewcial
Tuesday, January 5, 2010 - 07:36
on Forum topic
East Coast Bakers?
A new year and more kamut berries

Mini Oven
Tuesday, January 5, 2010 - 07:21
on Blog post
Cooked Kamut berries, now what?
Maybe the reference was to

mrfrost
Tuesday, January 5, 2010 - 06:48
on Forum topic
Ronco Sourdoughmatic
Sham Wow Guy is still around

Elagins
Tuesday, January 5, 2010 - 06:45
on Forum topic
Ronco Sourdoughmatic
Maltese bread

The Roadside Pie King
Tuesday, January 5, 2010 - 06:41
on Forum topic
Hello from Switzerland
Thanks!

Mason
Tuesday, January 5, 2010 - 06:35
on Forum topic
Reinhart: BBA vs. Whole Grain Breads?
Kitchen Aid wear & tear
Syvwlch
Tuesday, January 5, 2010 - 06:19
on Forum topic
Bread Making Process Handout
Bread geeks, unite!
Syvwlch
Tuesday, January 5, 2010 - 06:18
on Forum topic
Bread Making Process Handout
Well AB the picture of the

yozzause
Tuesday, January 5, 2010 - 05:58
on Forum topic
Doughs Suddenly Won't Rise - Could Flour Be Bad?
Rye Bricks
ehanner
Tuesday, January 5, 2010 - 05:51
on Blog post
My First 100% Whole Rye Brick
If you do a little more

mrfrost
Tuesday, January 5, 2010 - 05:47
on Forum topic
Baguette Cross-Sections: King Arthur vs. Gold Medal Flours