Recent Forum and Blog Comments

Hi, Pamela! Thank you, It

SylviaH
Friday, July 31, 2009 - 10:50
on Blog post
Ciabatta Rolls with 1-2-3 formula for leftover starter.
Why do I bake?
LindaIg
Friday, July 31, 2009 - 10:21
on Forum topic
Why do you bake? What kind of baker are you?
Not sour sourdough

dmsnyder
Friday, July 31, 2009 - 10:17
on Forum topic
So after all this work the bloody loaf isn't sour! AHHHH! I think I might double up on the levain... or start fresh...
recipe?
cfmuirhead
Friday, July 31, 2009 - 09:55
on Blog post
Ciabatta Rolls with 1-2-3 formula for leftover starter.
Homemade
Anonymous
Friday, July 31, 2009 - 09:25
on Forum topic
Why do you bake? What kind of baker are you?
Your rolls look wonderful.
Anonymous
Friday, July 31, 2009 - 08:13
on Blog post
Ciabatta Rolls with 1-2-3 formula for leftover starter.
Looks good, David. I'd add a
Anonymous
Friday, July 31, 2009 - 08:08
on Blog post
Sourdough Onion Rings
Thanks, I'll give it a
Anonymous
Friday, July 31, 2009 - 07:59
on Blog post
Lang Lang
Scoring blades
Barbara Krauss
Friday, July 31, 2009 - 07:42
on Forum topic
Scoring Issues
Because I eat.
alabubba
Friday, July 31, 2009 - 07:00
on Forum topic
Why do you bake? What kind of baker are you?
Old thread, but . . .

ClimbHi
Friday, July 31, 2009 - 06:46
on Forum topic
Ideal kitchen for a baker?
You might also want to check
alabubba
Friday, July 31, 2009 - 06:40
on Forum topic
Help needed, doughy bread
thank you, great story

wally
Friday, July 31, 2009 - 06:36
on Forum topic
My Excellent Adventure at King Arthur Flour
200 degrees Celsius is about
arzajac
Friday, July 31, 2009 - 05:49
on Forum topic
Help needed, doughy bread
Process over Result

flournwater
Friday, July 31, 2009 - 03:50
on Forum topic
Why do you bake? What kind of baker are you?
Thanks flournwater - taking
andromeda
Friday, July 31, 2009 - 03:46
on Forum topic
Help needed, doughy bread
Make Grits

flournwater
Friday, July 31, 2009 - 03:45
on Forum topic
I've got a huge bag of coarse semolina. What can I do with it?
Take its Temperature

flournwater
Friday, July 31, 2009 - 03:31
on Forum topic
Help needed, doughy bread
Stumbling, bumbling
Dragonbones
Thursday, July 30, 2009 - 22:51
on Forum topic
Why do you bake? What kind of baker are you?
Thanks for the encouraging
hansjoakim
Thursday, July 30, 2009 - 22:03
on Blog post
Whole-wheat levain and comparing crumbs
Fried Green Tomatoes, again

davidg618
Thursday, July 30, 2009 - 21:38
on Blog post
Sourdough Onion Rings
Oh, my! I aready am!!!! I

MJO
Thursday, July 30, 2009 - 21:21
on Forum topic
new name
Crackly crust

dmsnyder
Thursday, July 30, 2009 - 21:14
on Blog post
Crackley crust achieved! (Baguette surprise, continued)
To

AW
Thursday, July 30, 2009 - 21:08
on Forum topic
Why do you bake? What kind of baker are you?
Onions

dmsnyder
Thursday, July 30, 2009 - 20:53
on Blog post
Lang Lang
Dough Conditioner
ehanner
Thursday, July 30, 2009 - 20:37
on Forum topic
WW Bread
satisfaction
Anonymous
Thursday, July 30, 2009 - 20:34
on Forum topic
Why do you bake? What kind of baker are you?
Thanks Betty for sharing, it

tssaweber
Thursday, July 30, 2009 - 20:25
on Blog post
"Herbstsonne" - a German Sourdough bread
leftover bread dough (or even leftover pizza dough) ...

Shiao-Ping
Thursday, July 30, 2009 - 20:05
on Blog post
Edouard Loubet
That's a great basket for this ring bread.

Shiao-Ping
Thursday, July 30, 2009 - 19:57
on Blog post
Guinness Multigrain Loaf
thank you, fancypantalons

Shiao-Ping
Thursday, July 30, 2009 - 19:51
on Blog post
Lang Lang
sauce to go with the steamed buns?

Shiao-Ping
Thursday, July 30, 2009 - 19:46
on Blog post
Lang Lang
Indeed I am :) And now that I

DorotaM
Thursday, July 30, 2009 - 19:39
on Forum topic
new name
Susan, yours look lovely ...

Shiao-Ping
Thursday, July 30, 2009 - 19:33
on Blog post
Lang Lang
serrated knife for me
rossnroller
Thursday, July 30, 2009 - 19:08
on Basic page
Lesson Five, Number 4: Scoring
Anita,
You should give it a

tssaweber
Thursday, July 30, 2009 - 19:03
on Forum topic
Hello from Switzerland / Celebration Bread and Zopf
Thanks!
rossnroller
Thursday, July 30, 2009 - 18:53
on Forum topic
Sourdough Banana Bread
Protease? Ascorbic acid? Bulk fermentation time?
venkitac
Thursday, July 30, 2009 - 18:37
on Forum topic
Elasticity of sourdough dough - light at the end of the tunnel?
Hi Eric,
Today I made a

MJO
Thursday, July 30, 2009 - 18:28
on Forum topic
WW Bread
Pictures from today's bake.
venkitac
Thursday, July 30, 2009 - 18:19
on Forum topic
Elasticity of sourdough dough - light at the end of the tunnel?
name change

MJO
Thursday, July 30, 2009 - 18:18
on Forum topic
new name
Am I on the right track or am I overthinking this again?

wally
Thursday, July 30, 2009 - 18:16
on Forum topic
Am I creating a low hydration starter or underfeeding?
Nice!
althetrainer
Thursday, July 30, 2009 - 18:01
on Blog post
Lang Lang
Why I bake
althetrainer
Thursday, July 30, 2009 - 17:54
on Forum topic
Why do you bake? What kind of baker are you?
I might be able to do it but

DorotaM
Thursday, July 30, 2009 - 17:50
on Forum topic
new name
Oh, you're melting my

MJO
Thursday, July 30, 2009 - 17:17
on Forum topic
new name
Very romantic history..
Paddyscake
Thursday, July 30, 2009 - 17:17
on Forum topic
Hello from Switzerland / Celebration Bread and Zopf
Glad you like it
janij
Thursday, July 30, 2009 - 17:06
on Forum topic
new name
name change

MJO
Thursday, July 30, 2009 - 17:02
on Forum topic
new name
Gifting bread..
Paddyscake
Thursday, July 30, 2009 - 16:54
on Forum topic
How to STOP baking?