Recent Forum and Blog Comments

Freezing...

wally
Friday, August 7, 2009 - 06:56
on Forum topic
How To Make My French Bread Last Longer?
I bake batches of sourdougto

longhorn
Friday, August 7, 2009 - 06:53
on Forum topic
If I made up several uncooked sourdough boules, put them into the fridge, then every other day baked one up... would this work?
Cloche?

longhorn
Friday, August 7, 2009 - 06:42
on Forum topic
How Hot?
Longer bake? Maybe . . .

pmccool
Friday, August 7, 2009 - 05:10
on Blog post
Leader's Classic Auvergne Dark Rye
Not One for All

flournwater
Friday, August 7, 2009 - 03:22
on Forum topic
Gluten Free baking
Jeff, you are welcome

mcs
Friday, August 7, 2009 - 02:38
on Forum topic
The Back Home Bakery - first year strategy
Complete instructions for par-baking
Glass-Weaver
Thursday, August 6, 2009 - 23:14
on Forum topic
If I made up several uncooked sourdough boules, put them into the fridge, then every other day baked one up... would this work?
That makes good sense,
hansjoakim
Thursday, August 6, 2009 - 22:26
on Forum topic
Retarding during the bulk ferment vs. retarding during proofing
Hi Paul,
Do you think the
hansjoakim
Thursday, August 6, 2009 - 22:15
on Blog post
Leader's Classic Auvergne Dark Rye
re: gluten-free bread recipe
ejm
Thursday, August 6, 2009 - 21:50
on Forum topic
Gluten Free baking
You will make it work
ehanner
Thursday, August 6, 2009 - 21:24
on Forum topic
How Hot?
MJO-Very Nice
ehanner
Thursday, August 6, 2009 - 20:38
on Forum topic
WW Bread
Preferment
sephiepoo
Thursday, August 6, 2009 - 20:13
on Forum topic
How To Make My French Bread Last Longer?
I add
Anonymous
Thursday, August 6, 2009 - 19:27
on Forum topic
How To Make My French Bread Last Longer?
Yeah, in the end I definitely
summerbaker
Thursday, August 6, 2009 - 18:59
on Forum topic
My Best Sourdough Yet
Follow-up to Leader's Classic Dark Auvergne Rye

pmccool
Thursday, August 6, 2009 - 18:54
on Blog post
Leader's Classic Auvergne Dark Rye
I've heard all kinds of crazy stuff about bread
bassopotamus
Thursday, August 6, 2009 - 17:32
on Forum topic
nutrition
Hamelman and MacGuire

wally
Thursday, August 6, 2009 - 17:15
on Forum topic
Am I creating a low hydration starter or underfeeding?
Definitely rice flour, and
bassopotamus
Thursday, August 6, 2009 - 16:52
on Forum topic
I just bought 2 bent-willow bannetons... any pearls of wisdom?
OK, ejm, here it is ...

flournwater
Thursday, August 6, 2009 - 16:18
on Forum topic
Gluten Free baking
Jean-Paul,
Barbara Krauss
Thursday, August 6, 2009 - 16:16
on Forum topic
I just bought 2 bent-willow bannetons... any pearls of wisdom?
Thanks, all.
David, yes, I've
venkitac
Thursday, August 6, 2009 - 15:10
on Forum topic
Retarding during the bulk ferment vs. retarding during proofing
I don't know if its a pearl,

davidg618
Thursday, August 6, 2009 - 14:49
on Forum topic
I just bought 2 bent-willow bannetons... any pearls of wisdom?
How about par-baking them?

davidg618
Thursday, August 6, 2009 - 14:37
on Forum topic
If I made up several uncooked sourdough boules, put them into the fridge, then every other day baked one up... would this work?
Not sure what the temperature
brewninja
Thursday, August 6, 2009 - 14:31
on Forum topic
How Hot?
Lol
sephiepoo
Thursday, August 6, 2009 - 14:30
on Forum topic
nutrition
We've got five house beers,
brewninja
Thursday, August 6, 2009 - 14:29
on Forum topic
How Hot?
Similar to Outback's bread?
sephiepoo
Thursday, August 6, 2009 - 14:20
on Forum topic
Honey wheat bread from The Cheesecake Factory
Non-SD WW Bread
Ford
Thursday, August 6, 2009 - 14:05
on Forum topic
Honey wheat bread from The Cheesecake Factory
Hearthstone was great
sphealey
Thursday, August 6, 2009 - 13:48
on Forum topic
Which baking stone is the best
What about the freezer?
althetrainer
Thursday, August 6, 2009 - 13:47
on Forum topic
If I made up several uncooked sourdough boules, put them into the fridge, then every other day baked one up... would this work?
Two months plus
Zenbirder
Thursday, August 6, 2009 - 13:37
on Forum topic
Selling at farmer's markets
Please also give me the non-SD version

cake diva
Thursday, August 6, 2009 - 13:33
on Forum topic
Honey wheat bread from The Cheesecake Factory
once the bread is baked,,,,,,
qahtan
Thursday, August 6, 2009 - 13:33
on Forum topic
nutrition
"once the bread is baked, it
ericb
Thursday, August 6, 2009 - 13:29
on Forum topic
nutrition
Nutritional value and baking

dmsnyder
Thursday, August 6, 2009 - 12:55
on Forum topic
nutrition
I was just curiuos to see
qahtan
Thursday, August 6, 2009 - 12:46
on Forum topic
nutrition
Ohhh Jebus save me! LOL.
ebbylove
Thursday, August 6, 2009 - 12:44
on Forum topic
How to STOP baking?
Thanks Kerry
foolishpoolish
Thursday, August 6, 2009 - 12:31
on Forum topic
Neapolitan Style Pizza
Cold fermentation: In bulk or formed loaves?

dmsnyder
Thursday, August 6, 2009 - 12:26
on Forum topic
Retarding during the bulk ferment vs. retarding during proofing
Source?
sephiepoo
Thursday, August 6, 2009 - 12:23
on Forum topic
nutrition
Baking Stones
sephiepoo
Thursday, August 6, 2009 - 12:09
on Forum topic
Which baking stone is the best
Nutrition
qahtan
Thursday, August 6, 2009 - 12:01
on Forum topic
nutrition
Who said that?
PaddyL
Thursday, August 6, 2009 - 11:27
on Forum topic
nutrition
Is that temp wall or air?
janij
Thursday, August 6, 2009 - 11:13
on Forum topic
How Hot?
also, lames for sale
Jean-Paul
Thursday, August 6, 2009 - 11:03
on Forum topic
Does anyone have any bannetons for sale?
Meatballs are definitely on a roll!

dmsnyder
Thursday, August 6, 2009 - 11:00
on Blog post
If meatballs were listed on the Chicago Mercantile Exchange ...
Thanks for mentioning James
apprentice
Thursday, August 6, 2009 - 10:17
on Forum topic
Am I creating a low hydration starter or underfeeding?
well, I guess I'll join in too
hullaf
Thursday, August 6, 2009 - 09:48
on Blog post
If meatballs were listed on the Chicago Mercantile Exchange ...
I'll try to get some pics tonight
bassopotamus
Thursday, August 6, 2009 - 09:44
on Forum topic
Retarding during the bulk ferment vs. retarding during proofing