Recent Forum and Blog Comments

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?
Double hydration
Arbyg
Wednesday, January 20, 2010 - 05:46
on Forum topic
Help! (Suas' Honey Whole Wheat: Gloppy WW dough)
I've been using a blender
LLM777
Wednesday, January 20, 2010 - 05:36
on Forum topic
Nutritious GF quick bread/muffins
Great result!
ehanner
Wednesday, January 20, 2010 - 05:17
on Blog post
Light Rye Sourdough, Take 2
Rye starters
ehanner
Wednesday, January 20, 2010 - 04:55
on Forum topic
Started from wheat to rye switch is not working
Excel Spreadsheet
rodrip
Wednesday, January 20, 2010 - 03:38
on Blog post
excel spreadsheet
oven differences for sweet stuff

mcs
Wednesday, January 20, 2010 - 03:31
on Forum topic
good quality deck oven baking vs convection with multiple levels baking. do they create an end product that is similar?
Folded dough?

Mini Oven
Wednesday, January 20, 2010 - 03:26
on Blog post
From our far flung correspondents…
But how?
kolobezka
Wednesday, January 20, 2010 - 03:07
on Forum topic
Better oven-spring?
Sure you can dust with rye

Mini Oven
Wednesday, January 20, 2010 - 02:38
on Forum topic
about to use bannentons for the 1st time
You can look it up

Mini Oven
Wednesday, January 20, 2010 - 02:32
on Forum topic
about to use bannentons for the 1st time
Kathleen, did it cook thru

Mini Oven
Wednesday, January 20, 2010 - 02:09
on Forum topic
Rye Starter- smell?
There's nothing that rye

nicodvb
Wednesday, January 20, 2010 - 00:46
on Forum topic
Rye Starter- smell?
Good sum-up.

Shiao-Ping
Wednesday, January 20, 2010 - 00:38
on Blog post
Where is Waldo?
go along to your local

yozzause
Tuesday, January 19, 2010 - 23:25
on Forum topic
What kind of insect is this in my wheat grinder - left dormant for 8 years ?
On flatbreads they are great
JeremyCherfas
Tuesday, January 19, 2010 - 23:19
on Forum topic
Black seeds, AKA, Nigella Sativa, AKA, black caraway, AKS Black cumin, AKA Kettzah, AKA Kollunji, etc etc
As an aside, I think that

Stephanie Brim
Tuesday, January 19, 2010 - 23:06
on Blog post
100% Honey Whole Wheat: My Formula, Take One
Well since I posted those
Anonymous
Tuesday, January 19, 2010 - 22:39
on Forum topic
What kind of insect is this in my wheat grinder - left dormant for 8 years ?
Great shiny crumb!

dmsnyder
Tuesday, January 19, 2010 - 22:14
on Blog post
Light Rye Sourdough, Take 2
Bag some up.

Mini Oven
Tuesday, January 19, 2010 - 22:05
on Blog post
Where is Waldo?
Yes
korish
Tuesday, January 19, 2010 - 22:04
on Blog post
Pure Sourdough Rye, year 1939
Great looking bread

occidental
Tuesday, January 19, 2010 - 21:58
on Blog post
Light Rye Sourdough, Take 2
Perhaps
proth5
Tuesday, January 19, 2010 - 21:39
on Blog post
From our far flung correspondents…
Keep at it.
Chausiubao
Tuesday, January 19, 2010 - 21:34
on Blog post
Rye Seed Culture
Thanks Jeff!It's true there
marieJ
Tuesday, January 19, 2010 - 21:33
on Forum topic
Home milled flour & stoneground flour
Make a decision based on knowledge of the result of degassing
Chausiubao
Tuesday, January 19, 2010 - 21:28
on Forum topic
Are there any rules for de-gas breads?
nice bread
korish
Tuesday, January 19, 2010 - 21:24
on Blog post
Light Rye Sourdough, Take 2