Recent Forum and Blog Comments

I have also tried ...

Shiao-Ping
Friday, July 17, 2009 - 17:09
on Blog post
San Francisco Sourdough Bread - using James MacGuire's pain de tradition procedure
Here is a great ham and cheese idea
ehanner
Friday, July 17, 2009 - 16:52
on Forum topic
hotdog or ham and cheese rollups
thank you

Shiao-Ping
Friday, July 17, 2009 - 16:50
on Blog post
San Francisco Sourdough Bread - using James MacGuire's pain de tradition procedure
I found a really nice blog
Anonymous
Friday, July 17, 2009 - 16:35
on Forum topic
Effects of choosing when to stretch-and-fold?
You've got a nice looking
Anonymous
Friday, July 17, 2009 - 16:29
on Blog post
SF SD With many folds
Further clarification
LindyD
Friday, July 17, 2009 - 16:05
on Forum topic
Effects of choosing when to stretch-and-fold?
starter culture
ehanner
Friday, July 17, 2009 - 15:54
on Forum topic
Bread seems less sour
Looks good to me!
Eric
ehanner
Friday, July 17, 2009 - 15:39
on Blog post
Quick SD sandwich loaves
thank you

Shiao-Ping
Friday, July 17, 2009 - 15:38
on Blog post
Sourdough Walnut & Sultana Bread - using James MacGuire's pain de tradition procedure
that is blood orange citrus peel, I believe ...

Shiao-Ping
Friday, July 17, 2009 - 15:34
on Blog post
Sourdough Walnut & Sultana Bread - using James MacGuire's pain de tradition procedure
Sausage Rolls
deblacksmith
Friday, July 17, 2009 - 14:46
on Forum topic
hotdog or ham and cheese rollups
THat's a great table! But it
bassopotamus
Friday, July 17, 2009 - 14:32
on Forum topic
Bread seems less sour
To Poolish or not to Poolish

flournwater
Friday, July 17, 2009 - 14:27
on Forum topic
Taking the Biga out
I use a $10 pizza stone and
jackie9999
Friday, July 17, 2009 - 14:27
on Forum topic
crust too thick...help!
(it suprised me too a little!)

kranieri
Friday, July 17, 2009 - 14:23
on Forum topic
100% whole wheat sourdough, missing the brick oven...
Bakin' a Toad in a Hole

flournwater
Friday, July 17, 2009 - 14:19
on Forum topic
hotdog or ham and cheese rollups
PR WGB
charbono
Friday, July 17, 2009 - 14:18
on Forum topic
Taking the Biga out
Fantastic Chart
deblacksmith
Friday, July 17, 2009 - 14:12
on Forum topic
Bread seems less sour
It's funny but I was just
Anonymous
Friday, July 17, 2009 - 13:34
on Forum topic
Bread seems less sour
So they ARE different?
hc
Friday, July 17, 2009 - 13:29
on Forum topic
Starter anyone willing to send me?
It looks great, Leah--much
Anonymous
Friday, July 17, 2009 - 13:24
on Forum topic
baking with a new starter--help!
Weak gluten, overproof ...
hc
Friday, July 17, 2009 - 13:24
on Forum topic
Gluten gave out? Why?
thank you for these strong
Salome
Friday, July 17, 2009 - 13:23
on Blog post
Hamelman's 5-grain levain in Couronne shape
Again, a very nice loaf and
Anonymous
Friday, July 17, 2009 - 13:22
on Blog post
Sourdough Walnut & Sultana Bread - using James MacGuire's pain de tradition procedure
Looks great.
Nomadcruiser53
Friday, July 17, 2009 - 13:19
on Forum topic
baking with a new starter--help!
Looks delicious.
Nomadcruiser53
Friday, July 17, 2009 - 13:16
on Blog post
Sourdough Walnut & Sultana Bread - using James MacGuire's pain de tradition procedure
My understanding

dmsnyder
Friday, July 17, 2009 - 12:57
on Forum topic
Effects of choosing when to stretch-and-fold?
It's All Relative

flournwater
Friday, July 17, 2009 - 12:21
on Forum topic
Throwing away half of starter
Possibly the bulk fermentation time

Soundman
Friday, July 17, 2009 - 11:41
on Forum topic
Gluten gave out? Why?
Hi Pamela, thanks for
venkitac
Friday, July 17, 2009 - 11:35
on Forum topic
Effects of choosing when to stretch-and-fold?
That helps. Thanks, everyone!
venkitac
Friday, July 17, 2009 - 11:08
on Forum topic
4-6 qt container with volume markings, to see if dough doubled?
Yes, I think the water at the
andrew_l
Friday, July 17, 2009 - 10:58
on Forum topic
Starter and water
Throw out half of starter

caviar
Friday, July 17, 2009 - 10:27
on Forum topic
Throwing away half of starter
DLX speed

caviar
Friday, July 17, 2009 - 10:09
on Forum topic
mixer speeds DLX
Lately the KAF here is

SylviaH
Friday, July 17, 2009 - 10:07
on Blog post
Shiao-Ping's Pain de Tradition Method
A beautiful loaf and a very

SylviaH
Friday, July 17, 2009 - 09:44
on Blog post
Sourdough Walnut & Sultana Bread - using James MacGuire's pain de tradition procedure
help from forum
breitbaker
Friday, July 17, 2009 - 09:39
on Forum topic
crust too thick...help!
ISTJ here.
Nomadcruiser53
Friday, July 17, 2009 - 09:31
on Forum topic
baking and personality type
preheat
breitbaker
Friday, July 17, 2009 - 09:19
on Forum topic
crust too thick...help!
Folding in the bowl

dmsnyder
Friday, July 17, 2009 - 09:09
on Blog post
San Francisco Sourdough Bread - using James MacGuire's pain de tradition procedure
LIke everyone else has said,
Anonymous
Friday, July 17, 2009 - 09:07
on Forum topic
Throwing away half of starter
Count me in

Soundman
Friday, July 17, 2009 - 09:07
on Forum topic
baking and personality type
Thank you all
ehanner
Friday, July 17, 2009 - 09:06
on Blog post
Shiao-Ping's Pain de Tradition Method
I wouldn't stress too much
Anonymous
Friday, July 17, 2009 - 09:05
on Forum topic
Effects of choosing when to stretch-and-fold?
Hi Eric,
I had enjoyed the

SylviaH
Friday, July 17, 2009 - 08:58
on Blog post
San Francisco Sourdough Bread - using James MacGuire's pain de tradition procedure
Higher gluten flour

dmsnyder
Friday, July 17, 2009 - 08:56
on Blog post
20090716 David's San Joaquin Sourdough
It should still bake up fine.
Anonymous
Friday, July 17, 2009 - 08:56
on Forum topic
Gluten gave out? Why?
I would definitely suspect
Anonymous
Friday, July 17, 2009 - 08:54
on Forum topic
Starter and water
Folding in the bowl

dmsnyder
Friday, July 17, 2009 - 08:52
on Blog post
San Francisco Sourdough Bread - using James MacGuire's pain de tradition procedure
Looks awesome!
venkitac
Friday, July 17, 2009 - 08:38
on Forum topic
100% whole wheat sourdough, missing the brick oven...