Recent Forum and Blog Comments

Thanks ques2008. As soon as I

tssaweber
Wednesday, January 6, 2010 - 07:24
on Blog post
Swiss Cantonal Breads
Thanks

tssaweber
Wednesday, January 6, 2010 - 07:23
on Blog post
Swiss Cantonal Breads
Thanks Chouette and I'm

tssaweber
Wednesday, January 6, 2010 - 07:19
on Blog post
Swiss Cantonal Breads
butter

Eli
Wednesday, January 6, 2010 - 07:16
on Blog post
Croissants
As you know a grew up in the

tssaweber
Wednesday, January 6, 2010 - 07:12
on Blog post
Swiss Cantonal Breads
Thanks and the same to you

tssaweber
Wednesday, January 6, 2010 - 07:10
on Blog post
Swiss Cantonal Breads
Thanks LindyD for your

tssaweber
Wednesday, January 6, 2010 - 07:09
on Blog post
Swiss Cantonal Breads
Here's my version

breadbakingbassplayer
Wednesday, January 6, 2010 - 07:00
on Blog post
Eric Kayser's Baguette Monge Hybrid
Thank you very much for your

JoMama
Wednesday, January 6, 2010 - 06:56
on Forum topic
Can you leave stone in oven all the time?
Proof Box?
ehanner
Wednesday, January 6, 2010 - 06:53
on Forum topic
Bread Making Process Handout
Very nice!

chouette22
Wednesday, January 6, 2010 - 06:42
on Blog post
Roscón de Reyes
Of course

Mason
Wednesday, January 6, 2010 - 06:38
on Forum topic
My first attempt with Reinhart
Busted the meat grinder today

Mini Oven
Wednesday, January 6, 2010 - 06:17
on Blog post
Cooked Kamut berries, now what?
Very Clever Flow Chart!
ehanner
Wednesday, January 6, 2010 - 06:13
on Forum topic
Bread Making Process Handout
Just starting to play with proof box...
Syvwlch
Wednesday, January 6, 2010 - 06:13
on Forum topic
Bread Making Process Handout
does it look like this?

subfuscpersona
Wednesday, January 6, 2010 - 05:55
on Forum topic
Hand Crank stone mill at the ARC
Shiao,

arlo
Wednesday, January 6, 2010 - 05:39
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
I'm not familiar with the sj
spsq
Wednesday, January 6, 2010 - 05:30
on Blog post
I swear I've been baking lately...
I, too
Dave323
Wednesday, January 6, 2010 - 05:12
on Forum topic
Bread Making Process Handout
Bread savvy

The Roadside Pie King
Wednesday, January 6, 2010 - 04:17
on Forum topic
Ronco Sourdoughmatic
AFAIK, salmonellosis is an
La masa
Wednesday, January 6, 2010 - 04:14
on Forum topic
do eggs go bad in a long fermentation?
Welcome Mary!

Mini Oven
Wednesday, January 6, 2010 - 03:53
on Forum topic
Hello from the frigid Southeast (Texas)!
Bill Wraith, where are you?

pmccool
Wednesday, January 6, 2010 - 03:23
on Forum topic
Bread Making Process Handout
For my great great grand son

Mini Oven
Wednesday, January 6, 2010 - 03:17
on Forum topic
Ronco Sourdoughmatic
Thanks for the hug!

Mini Oven
Wednesday, January 6, 2010 - 02:59
on Forum topic
Starter seems to work, but not getting a complete loaf..
As your starter ripens

Mini Oven
Wednesday, January 6, 2010 - 02:05
on Blog post
Another newbe question about levain or starter
Looking back
Mary Fisher
Wednesday, January 6, 2010 - 01:45
on Forum topic
Baking out of an RV
Picture of bread oven
Mary Fisher
Wednesday, January 6, 2010 - 01:40
on Blog post
Improvising tools and other thoughts
Sorry to be redundant, but...
Edith Pilaf
Wednesday, January 6, 2010 - 01:25
on Forum topic
Best posts of 2009
David,
it's a wonderful

nicodvb
Wednesday, January 6, 2010 - 01:06
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
It shouldnt lose butter while
vincenttalleu
Wednesday, January 6, 2010 - 00:17
on Blog post
Croissants
I like to think of things this way...
proth5
Tuesday, January 5, 2010 - 23:26
on Blog post
What defines a bread? or, Is a baguette, a baguette, or just a shape?
This bread is divine!
Janknitz
Tuesday, January 5, 2010 - 23:16
on Blog post
Rose Levy Beranbaum's Banana Feather Bread
Thanks

Floydm
Tuesday, January 5, 2010 - 22:54
on Forum topic
Hand Crank stone mill at the ARC
Simplest

davidg618
Tuesday, January 5, 2010 - 22:02
on Forum topic
My dough whisk arrived today... now what?
I've read your post three times

davidg618
Tuesday, January 5, 2010 - 21:55
on Forum topic
Hello from Montreal and an impassioned plea for large bubbles
Congrats!
althetrainer
Tuesday, January 5, 2010 - 21:45
on Blog post
Hot out of the oven
ARC =

dmsnyder
Tuesday, January 5, 2010 - 21:42
on Forum topic
Hand Crank stone mill at the ARC
The bread was the best
cognitivefun
Tuesday, January 5, 2010 - 21:37
on Forum topic
do eggs go bad in a long fermentation?
ARC some thrift store

mredwood
Tuesday, January 5, 2010 - 21:34
on Forum topic
Hand Crank stone mill at the ARC
Long cold rise for flavor, then fold for texture
Edith Pilaf
Tuesday, January 5, 2010 - 21:29
on Forum topic
Bread failure.
Artisan Bread in Five Minutes a Day
Janknitz
Tuesday, January 5, 2010 - 21:20
on Forum topic
My dough whisk arrived today... now what?
Example?

davidg618
Tuesday, January 5, 2010 - 21:20
on Blog post
What defines a bread? or, Is a baguette, a baguette, or just a shape?
Don't worry...

davidg618
Tuesday, January 5, 2010 - 21:11
on Blog post
What defines a bread? or, Is a baguette, a baguette, or just a shape?
Categories of bread

dmsnyder
Tuesday, January 5, 2010 - 20:48
on Blog post
What defines a bread? or, Is a baguette, a baguette, or just a shape?
Pain de seigle de Thiezac
Bee18
Tuesday, January 5, 2010 - 20:39
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
Oven spring is a feeding frenzy

davidg618
Tuesday, January 5, 2010 - 20:32
on Forum topic
Second rise proofing tests
Welcome!

dmsnyder
Tuesday, January 5, 2010 - 20:30
on Forum topic
Hello from Montreal and an impassioned plea for large bubbles
Thank you!
mabaker
Tuesday, January 5, 2010 - 20:13
on Forum topic
need some help before doing my first bread workshop!
Craving Rye
inlovewbread
Tuesday, January 5, 2010 - 20:09
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)