Recent Forum and Blog Comments

Thanks Steve... it is much
paulav
Monday, July 13, 2009 - 07:43
on Forum topic
Loading photos
Nice work!

Soundman
Monday, July 13, 2009 - 07:33
on Forum topic
unbleached all purpose or high gluten - which should I get?
A thought or two

Soundman
Monday, July 13, 2009 - 07:28
on Forum topic
a folded dough: how to check whether it's doubled?
Flournwater

Cooking202
Monday, July 13, 2009 - 07:11
on Forum topic
Scoring woes... whussup wi'dat?
Thanks David and Eric
Anonymous
Monday, July 13, 2009 - 07:05
on Blog post
Mark Sinclair's Multigrain and Ehanner
The crust was a little hard,
avatrx1
Monday, July 13, 2009 - 06:46
on Forum topic
unbleached all purpose or high gluten - which should I get?
I guess that's what you call
summerbaker
Monday, July 13, 2009 - 06:26
on Blog post
Wood Fired Pain au Levain
Nice looking breads! I'll
summerbaker
Monday, July 13, 2009 - 06:19
on Blog post
bread in ten
Oh, sorry! My mistake! You're
hansjoakim
Monday, July 13, 2009 - 06:09
on Forum topic
a folded dough: how to check whether it's doubled?
No fear of boiling those
paulav
Monday, July 13, 2009 - 05:43
on Forum topic
Using wheat berries
Thank you for your input,
ejm
Monday, July 13, 2009 - 05:42
on Forum topic
Starter Terminology
Don't use boiling water if
flourgirl51
Monday, July 13, 2009 - 05:28
on Forum topic
Using wheat berries
See my reply above on posting pics
Dragonbones
Monday, July 13, 2009 - 05:20
on Forum topic
unbleached all purpose or high gluten - which should I get?
Welcome back! And many thanks
ejm
Monday, July 13, 2009 - 05:17
on Blog post
I am back again !! missed you all !!
adding pics
Dragonbones
Monday, July 13, 2009 - 05:17
on Forum topic
unbleached all purpose or high gluten - which should I get?
figured it out
avatrx1
Monday, July 13, 2009 - 05:10
on Forum topic
unbleached all purpose or high gluten - which should I get?
more photos
avatrx1
Monday, July 13, 2009 - 05:07
on Forum topic
unbleached all purpose or high gluten - which should I get?
sorry
Dragonbones
Monday, July 13, 2009 - 04:58
on Forum topic
a folded dough: how to check whether it's doubled?
help
avatrx1
Monday, July 13, 2009 - 04:48
on Forum topic
Loading photos
here's a photo, I'm not sure how to add the the other ones.
avatrx1
Monday, July 13, 2009 - 04:41
on Forum topic
unbleached all purpose or high gluten - which should I get?
spelt?
avatrx1
Monday, July 13, 2009 - 04:36
on Forum topic
unbleached all purpose or high gluten - which should I get?
Well no . . . Isn't Hamelman
Salome
Monday, July 13, 2009 - 04:19
on Forum topic
a folded dough: how to check whether it's doubled?
no blender? try grating

Mini Oven
Monday, July 13, 2009 - 04:19
on Blog post
100% starter loaves
what difference is there really
photojess
Monday, July 13, 2009 - 04:13
on Forum topic
Need some help with this Potato Rye recipe
O.k I do agree, come and stay
chahira daoud
Monday, July 13, 2009 - 03:25
on Blog post
Pure Egyptian flat bread "100% wild yeast " !!!
Hahaha , so sweet, you know I
chahira daoud
Monday, July 13, 2009 - 03:21
on Blog post
Pure Egyptian flat bread "100% wild yeast " !!!
Helloooooooo
I am back with
chahira daoud
Monday, July 13, 2009 - 03:19
on Blog post
Pure Egyptian flat bread "100% wild yeast " !!!
Thanks a lot Lindy, what if
chahira daoud
Monday, July 13, 2009 - 02:55
on Blog post
I am back again !! missed you all !!
I'm betting:
hansjoakim
Monday, July 13, 2009 - 02:37
on Forum topic
a folded dough: how to check whether it's doubled?
Hi Pamela, these are such a

SylviaH
Monday, July 13, 2009 - 01:58
on Forum topic
Mark Bittman's Fried Pizza
Hi SourdoLady, thank you and

SylviaH
Monday, July 13, 2009 - 01:55
on Forum topic
Mark Bittman's Fried Pizza
Sourness

Shiao-Ping
Monday, July 13, 2009 - 01:54
on Blog post
San Joaquin Sourdough: yet another variation
Susan, that's a real pretty

SylviaH
Monday, July 13, 2009 - 01:52
on Forum topic
Mark Bittman's Fried Pizza
steam for ten minutes ?

caviar
Monday, July 13, 2009 - 01:45
on Forum topic
Learning through Experimentation
... a lack of "ear"

Shiao-Ping
Monday, July 13, 2009 - 01:44
on Blog post
San Joaquin Sourdough: yet another variation
26°F?! Is that a typo?
Dragonbones
Monday, July 13, 2009 - 01:31
on Forum topic
a folded dough: how to check whether it's doubled?
SPROUTED WHEAT BERRIES

yozzause
Monday, July 13, 2009 - 01:20
on Forum topic
Using wheat berries
Thank you, ques2008 and
hansjoakim
Monday, July 13, 2009 - 01:18
on Blog post
Spelt loaf, Herbstzauber and raspberry cake
Friction Factor?
Salome
Monday, July 13, 2009 - 01:10
on Forum topic
a folded dough: how to check whether it's doubled?
It's tricky!
Dragonbones
Sunday, July 12, 2009 - 23:42
on Forum topic
Scoring woes... whussup wi'dat?
David, the crumb

Shiao-Ping
Sunday, July 12, 2009 - 23:31
on Blog post
Potato-Nut Bread from South Tyrol (Thanks, Salome!)
I get it Pablo. It
Anonymous
Sunday, July 12, 2009 - 23:09
on Blog post
100% starter loaves
I too think your lack of oven
Anonymous
Sunday, July 12, 2009 - 23:06
on Blog post
San Joaquin Sourdough: yet another variation
Sour

dmsnyder
Sunday, July 12, 2009 - 23:02
on Blog post
San Joaquin Sourdough: yet another variation
I tried to be clever today

Pablo
Sunday, July 12, 2009 - 22:55
on Blog post
100% starter loaves
sour sour sour

Pablo
Sunday, July 12, 2009 - 22:54
on Blog post
San Joaquin Sourdough: yet another variation
Ok, well it sounds like I'm
tananaBrian
Sunday, July 12, 2009 - 22:29
on Forum topic
Scoring woes... whussup wi'dat?
Ok, well it sounds like I'm
tananaBrian
Sunday, July 12, 2009 - 22:29
on Forum topic
Scoring woes... whussup wi'dat?
Thank you

thebreadfairy
Sunday, July 12, 2009 - 22:28
on Forum topic
Review: Cadco Countertop Convection Oven - XAF-113
Recipe, please!

dmsnyder
Sunday, July 12, 2009 - 22:24
on Blog post
Mark Sinclair's Multigrain and Ehanner