Recent Forum and Blog Comments

Great minds think

Pablo
Thursday, July 16, 2009 - 18:11
on Forum topic
4-6 qt container with volume markings, to see if dough doubled?
I use rubber bands to mark
Anonymous
Thursday, July 16, 2009 - 18:08
on Forum topic
4-6 qt container with volume markings, to see if dough doubled?
Gorgeous loaf, Eric!

SylviaH
Thursday, July 16, 2009 - 18:06
on Blog post
Shiao-Ping's Pain de Tradition Method
Very nice loaf and crumb
Anonymous
Thursday, July 16, 2009 - 18:06
on Blog post
Shiao-Ping's Pain de Tradition Method
Thanks for the Link Pam ...

flournwater
Thursday, July 16, 2009 - 18:06
on Forum topic
4-6 qt container with volume markings, to see if dough doubled?
Thanks, Sylvia. I'm going to
Anonymous
Thursday, July 16, 2009 - 18:02
on Blog post
Norm's Semi-flat Onion Rolls
Looks like you got the

SylviaH
Thursday, July 16, 2009 - 17:47
on Blog post
Norm's Semi-flat Onion Rolls
Looks great Eric
Anonymous
Thursday, July 16, 2009 - 17:47
on Blog post
Shiao-Ping's Pain de Tradition Method
Very nice!
Anonymous
Thursday, July 16, 2009 - 17:39
on Blog post
San Francisco Sourdough Bread - using James MacGuire's pain de tradition procedure
Vitamin C discussed
LindyD
Thursday, July 16, 2009 - 17:39
on Forum topic
Overnight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:))
Re: Too sour for me

pjaj
Thursday, July 16, 2009 - 17:28
on Forum topic
Lesson: Squeeze more sour from your sourdough
I use Cambro containers. They
Anonymous
Thursday, July 16, 2009 - 17:25
on Forum topic
4-6 qt container with volume markings, to see if dough doubled?
540 grams 28 minutes
deblacksmith
Thursday, July 16, 2009 - 17:20
on Forum topic
Help needed regarding norpro bake pan
well done nice looking

yozzause
Thursday, July 16, 2009 - 17:11
on Forum topic
100% whole wheat sourdough, missing the brick oven...
Too Sour for me.
deblacksmith
Thursday, July 16, 2009 - 17:09
on Forum topic
Lesson: Squeeze more sour from your sourdough
ascorbic acid

yozzause
Thursday, July 16, 2009 - 16:57
on Forum topic
Overnight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:))
PoilaneStyle Souedough - very sour

pjaj
Thursday, July 16, 2009 - 16:36
on Forum topic
Lesson: Squeeze more sour from your sourdough
Your loaves of SJSD look very
Anonymous
Thursday, July 16, 2009 - 15:55
on Blog post
20090716 David's San Joaquin Sourdough
David

Yippee
Thursday, July 16, 2009 - 15:53
on Blog post
20090716 David's San Joaquin Sourdough
Very nicely done.
Nomadcruiser53
Thursday, July 16, 2009 - 15:51
on Forum topic
Norm's Onion Rolls
You could put in more than 16
Anonymous
Thursday, July 16, 2009 - 15:36
on Forum topic
Help needed regarding norpro bake pan
Wonderful recipe Norm. I
Anonymous
Thursday, July 16, 2009 - 15:23
on Forum topic
Norm's Onion Rolls
Thanks!
txfarmer
Thursday, July 16, 2009 - 14:48
on Forum topic
My journey into high percentage rye breads
Wow Linda, that sounds really
Salome
Thursday, July 16, 2009 - 14:24
on Forum topic
small town in need of bread
Thank you, Betty! Great

SylviaH
Thursday, July 16, 2009 - 14:09
on Blog post
My attempt at Shiao-Ping's-J.MacGuire's Pain De Tradition
Thank you, Dave!
Sylvia

SylviaH
Thursday, July 16, 2009 - 14:07
on Blog post
My attempt at Shiao-Ping's-J.MacGuire's Pain De Tradition
Didn't give up - BTW, I had to give it
venkitac
Thursday, July 16, 2009 - 14:06
on Forum topic
Overnight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:))
Thanks, it seems that
venkitac
Thursday, July 16, 2009 - 14:05
on Forum topic
Overnight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:))
Uhhh ...no. And I know this
tananaBrian
Thursday, July 16, 2009 - 14:05
on Forum topic
crust too thick...help!
Thanks for sharing your
tananaBrian
Thursday, July 16, 2009 - 13:47
on Forum topic
Overnight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:))
Don't forget your other
tananaBrian
Thursday, July 16, 2009 - 13:37
on Forum topic
Overnight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:))
White Wheat
charbono
Thursday, July 16, 2009 - 13:23
on Blog post
100% Whole-Wheat Miche de Campagne - James J. MacGuire's Pain de Tradition formula
You can read excerpts from
tananaBrian
Thursday, July 16, 2009 - 13:16
on Forum topic
Overnight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:))
Why ascorbic acid?
venkitac
Thursday, July 16, 2009 - 12:52
on Forum topic
Overnight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:))
Thanks a lot! I think I have a better clue now.
venkitac
Thursday, July 16, 2009 - 12:51
on Forum topic
Overnight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:))
They look good to me!

dmsnyder
Thursday, July 16, 2009 - 12:51
on Blog post
20090716 David's San Joaquin Sourdough
Shiao-Ping a question
ehanner
Thursday, July 16, 2009 - 12:36
on Blog post
San Francisco Sourdough Bread - using James MacGuire's pain de tradition procedure
Soaked or dried?
Paddyscake
Thursday, July 16, 2009 - 12:33
on Blog post
Tibetan Goji Berries & English Spinach Sourdough
Nice Sylvia!!
Paddyscake
Thursday, July 16, 2009 - 12:28
on Blog post
My attempt at Shiao-Ping's-J.MacGuire's Pain De Tradition
My guess would be about 16
Anonymous
Thursday, July 16, 2009 - 12:28
on Forum topic
Help needed regarding norpro bake pan
Dough without Promise; Not a Good Thing

flournwater
Thursday, July 16, 2009 - 11:53
on Forum topic
Help: Dough metldown
Yes very strange indeed. I
ezm
Thursday, July 16, 2009 - 11:34
on Forum topic
Help: Dough metldown
Pat Yourself on the Back

flournwater
Thursday, July 16, 2009 - 11:15
on Forum topic
baking with a new starter--help!
here's the loaf
LeahM
Thursday, July 16, 2009 - 11:04
on Forum topic
baking with a new starter--help!
Agreed
Nomadcruiser53
Thursday, July 16, 2009 - 11:01
on Blog post
My attempt at Shiao-Ping's-J.MacGuire's Pain De Tradition
I'm always impressed
Nomadcruiser53
Thursday, July 16, 2009 - 10:59
on Blog post
San Francisco Sourdough Bread - using James MacGuire's pain de tradition procedure
Mini

Yippee
Thursday, July 16, 2009 - 10:46
on Blog post
20090602 My First Sourdough Rye Bread - Water Roux Starter Method
hmm.

kranieri
Thursday, July 16, 2009 - 10:39
on Forum topic
Help: Dough metldown
thanks so much!

kranieri
Thursday, July 16, 2009 - 10:24
on Forum topic
100% whole wheat sourdough, missing the brick oven...
Another gorgeous bake,

SylviaH
Thursday, July 16, 2009 - 10:23
on Blog post
San Francisco Sourdough Bread - using James MacGuire's pain de tradition procedure