Recent Forum and Blog Comments

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flournwater
Tuesday, January 5, 2010 - 19:58
on Forum topic
Keeping notes
I'll second that

occidental
Tuesday, January 5, 2010 - 19:58
on Forum topic
Bread failure.
Lovely crumb. Need some
LindyD
Tuesday, January 5, 2010 - 19:54
on Blog post
Final Bakes of 2009 (Baguettes and Sourdough Miches)
Welcome
LindyD
Tuesday, January 5, 2010 - 19:53
on Forum topic
Hello
Fantastic Looking Bakery!

Eli
Tuesday, January 5, 2010 - 19:41
on Blog post
Croissants
Defeating the Purpose

flournwater
Tuesday, January 5, 2010 - 19:39
on Forum topic
Can you leave stone in oven all the time?
a suggestion, Jocelyn

mcs
Tuesday, January 5, 2010 - 19:38
on Forum topic
Hello from Montreal and an impassioned plea for large bubbles
ARC?

Floydm
Tuesday, January 5, 2010 - 19:32
on Forum topic
Hand Crank stone mill at the ARC
Chrome works.
LindyD
Tuesday, January 5, 2010 - 19:32
on Forum topic
Simple questions on the basics :)
As the ad says...
LindyD
Tuesday, January 5, 2010 - 19:30
on Forum topic
My dough whisk arrived today... now what?
Re: Bread failure
SourdoLady
Tuesday, January 5, 2010 - 19:27
on Forum topic
Bread failure.
another source
Anonymous
Tuesday, January 5, 2010 - 19:27
on Forum topic
Best Local sources for oven light bulbs?
No Connection But No Worry

flournwater
Tuesday, January 5, 2010 - 19:25
on Forum topic
Simple questions on the basics :)
Don't Give Up the Ship

flournwater
Tuesday, January 5, 2010 - 19:10
on Forum topic
Hello
Variety is Not Always the Spice of Life

flournwater
Tuesday, January 5, 2010 - 19:07
on Forum topic
Bread failure.
Ha ha

Crider
Tuesday, January 5, 2010 - 19:01
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
A Rose by Any Other Name ...

flournwater
Tuesday, January 5, 2010 - 18:58
on Forum topic
Yeast types
Thank you :)
Nymphaea
Tuesday, January 5, 2010 - 18:54
on Forum topic
Simple questions on the basics :)
I dont do the float test, I
richawatt
Tuesday, January 5, 2010 - 18:45
on Forum topic
Questions about bagels
Yes, into plastic bags and sealed.

Shiao-Ping
Tuesday, January 5, 2010 - 18:40
on Blog post
Chocolate Sourdough - Chad Robertson's way
Hi Shiao-Ping, after looking
Jeremy
Tuesday, January 5, 2010 - 18:24
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
Thanks once more for your
hilo_kawika
Tuesday, January 5, 2010 - 18:14
on Forum topic
Second rise proofing tests
professional or practical

occidental
Tuesday, January 5, 2010 - 18:09
on Forum topic
need some help before doing my first bread workshop!
Mythbusters
LindyD
Tuesday, January 5, 2010 - 17:56
on Forum topic
Simple questions on the basics :)
Phytase
marieJ
Tuesday, January 5, 2010 - 17:38
on Forum topic
phytase
Good choices
LindyD
Tuesday, January 5, 2010 - 17:32
on Blog post
I swear I've been baking lately...
Welcome Faith

The Roadside Pie King
Tuesday, January 5, 2010 - 17:29
on Forum topic
Hello from Virginia
Dry out?

utahcpalady
Tuesday, January 5, 2010 - 17:28
on Blog post
Chocolate Sourdough - Chad Robertson's way
Lahey

wally
Tuesday, January 5, 2010 - 17:26
on Forum topic
Second rise proofing tests
Hey arlo,

Shiao-Ping
Tuesday, January 5, 2010 - 17:20
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
Fearless?

Shiao-Ping
Tuesday, January 5, 2010 - 17:15
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
Thank you, Floyd

Shiao-Ping
Tuesday, January 5, 2010 - 17:14
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
No, I don't use bowls ...

Shiao-Ping
Tuesday, January 5, 2010 - 17:04
on Blog post
Chocolate Sourdough - Chad Robertson's way
What is alive at 195?
Doc Tracy
Tuesday, January 5, 2010 - 17:02
on Forum topic
do eggs go bad in a long fermentation?
Thanks Floyd! The 1st set of

breadbakingbassplayer
Tuesday, January 5, 2010 - 16:59
on Blog post
Final Bakes of 2009 (Baguettes and Sourdough Miches)
calories

hutchndi
Tuesday, January 5, 2010 - 16:51
on Forum topic
Hello from east Tennessee
Ħobż Malti

The Roadside Pie King
Tuesday, January 5, 2010 - 16:49
on Forum topic
Hello from Switzerland
Butter

Eli
Tuesday, January 5, 2010 - 16:47
on Blog post
Croissants
I'm no expert on this, but
Ryeblossom
Tuesday, January 5, 2010 - 16:41
on Blog post
Croissants
I've found that though
Ryeblossom
Tuesday, January 5, 2010 - 16:34
on Blog post
What defines a bread? or, Is a baguette, a baguette, or just a shape?
Thanks very much for the
hilo_kawika
Tuesday, January 5, 2010 - 16:31
on Forum topic
Second rise proofing tests
Man, that crumb is

Floydm
Tuesday, January 5, 2010 - 16:28
on Blog post
Final Bakes of 2009 (Baguettes and Sourdough Miches)
See? Floyd knows I really am

hutchndi
Tuesday, January 5, 2010 - 16:19
on Forum topic
Ronco Sourdoughmatic
Okay, thank you :)
And yes,
Nymphaea
Tuesday, January 5, 2010 - 16:11
on Forum topic
Simple questions on the basics :)
Great information

utahcpalady
Tuesday, January 5, 2010 - 16:00
on Blog post
Chocolate Sourdough - Chad Robertson's way
Russ

Floydm
Tuesday, January 5, 2010 - 15:58
on Forum topic
Ronco Sourdoughmatic
Proofing

wally
Tuesday, January 5, 2010 - 15:55
on Forum topic
Second rise proofing tests
Thank you, Judd, the Captain Batard.

Shiao-Ping
Tuesday, January 5, 2010 - 15:49
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
Hi saraugie

Shiao-Ping
Tuesday, January 5, 2010 - 15:49
on Blog post
Le Pain de Seigle de Thiézac (The Rye Bread of Thiézac)
Point taken...but

wally
Tuesday, January 5, 2010 - 15:48
on Blog post
What defines a bread? or, Is a baguette, a baguette, or just a shape?