Recent Forum and Blog Comments

My normal feeding routine of

Stephanie Brim
Thursday, May 7, 2009 - 10:27
on Forum topic
1:2:2 vs 1:3:4 feeding
I ordered the 26" and for my
JIP
Thursday, May 7, 2009 - 10:17
on Forum topic
Buying Linen Canvas From San Francisco Baking Institute
DLX roller use
ehanner
Thursday, May 7, 2009 - 10:08
on Forum topic
Big batch of high hydration in a DLX
Davids Direct Baguette
ehanner
Thursday, May 7, 2009 - 09:53
on Forum topic
Baguette surprise and a challenge.
First attempt Bixmeister, you

SylviaH
Thursday, May 7, 2009 - 09:02
on Forum topic
Overnight Ciabatta
Salt and Yeast
proth5
Thursday, May 7, 2009 - 09:00
on Forum topic
Baguette surprise and a challenge.
When to add salt and yeast

dmsnyder
Thursday, May 7, 2009 - 08:42
on Forum topic
Baguette surprise and a challenge.
If you wait for me you're backing up!

Mini Oven
Thursday, May 7, 2009 - 08:33
on Forum topic
Question about "Baker's Bonus"
Gosselin vs Reinhart Method
DonD
Thursday, May 7, 2009 - 08:11
on Forum topic
Baguette surprise and a challenge.
Rye
Oldcampcook
Thursday, May 7, 2009 - 08:11
on Forum topic
Peter Reinhart's 100% Rye
Wait for Mini-O
LindyD
Thursday, May 7, 2009 - 08:07
on Forum topic
Question about "Baker's Bonus"
Please, stop prosletyzing
Moriah
Thursday, May 7, 2009 - 08:04
on Forum topic
bread knife and matters slicing
This is very interesting. i
DrPr
Thursday, May 7, 2009 - 07:56
on Blog post
Poolish Pride - notes on the zymurgy of set sponges.
On leaving out the salt
proth5
Thursday, May 7, 2009 - 07:56
on Forum topic
Baguette surprise and a challenge.
Read the label
LindyD
Thursday, May 7, 2009 - 07:50
on Forum topic
Peter Reinhart's 100% Rye
baguette challenge
pattycakes
Thursday, May 7, 2009 - 07:25
on Forum topic
Baguette surprise and a challenge.
steam oven for the home

Stefania
Thursday, May 7, 2009 - 06:43
on Blog post
AEG Steam Oven
diabetic pretzels?!?...
ivyb
Thursday, May 7, 2009 - 06:41
on Forum topic
Starter Accumlation Getting Out of Hand
Flour Girl I think you are
LeadDog
Thursday, May 7, 2009 - 06:22
on Forum topic
Who has successfully turned stone ground whole wheat into a proper loaf?
Lovely Dreikornbrot!
hansjoakim
Thursday, May 7, 2009 - 05:14
on Blog post
Leader's Flax, Sesame, and Sunflower Rye: Dreikornbrot
100% Rye
mommoe71
Thursday, May 7, 2009 - 04:54
on Forum topic
Peter Reinhart's 100% Rye
Thanks guys :)
hansjoakim
Thursday, May 7, 2009 - 04:31
on Blog post
Fresh loaves
Very nice!
jacobsbrook
Thursday, May 7, 2009 - 03:13
on Basic page
Q & A with Daniel T. DiMuzio
Better Get a Digital Scale

Yippee
Wednesday, May 6, 2009 - 23:40
on Blog post
Japanese Milk Sandwich Bread
Dumb I am
Janknitz
Wednesday, May 6, 2009 - 22:48
on Forum topic
The inevitable next beginner question
More thoughts on my baguette surprise

dmsnyder
Wednesday, May 6, 2009 - 22:29
on Forum topic
Baguette surprise and a challenge.
Canvas size.

dmsnyder
Wednesday, May 6, 2009 - 21:45
on Forum topic
Buying Linen Canvas From San Francisco Baking Institute
Janij, sorry did no get time
noyeast
Wednesday, May 6, 2009 - 21:06
on Forum topic
On the wood fire oven fence- help
Format

flournwater
Wednesday, May 6, 2009 - 19:59
on Forum topic
Anadama -- BBA Challenge
Jumping ahead a couple of recipes...

Yumarama
Wednesday, May 6, 2009 - 19:32
on Forum topic
Anadama -- BBA Challenge
For Ricko
LindyD
Wednesday, May 6, 2009 - 19:28
on Forum topic
Getting more flour out of KAF
Most impressive - and KA BF
LindyD
Wednesday, May 6, 2009 - 19:22
on Forum topic
To toast or not to toast? That is the question.
Relationship between protein levels and dough strength.
foolishpoolish
Wednesday, May 6, 2009 - 19:08
on Basic page
Q & A with Daniel T. DiMuzio
Amaranth... it sounds familiar

Yumarama
Wednesday, May 6, 2009 - 19:05
on Forum topic
Anadama -- BBA Challenge
BBA Challenge

gaaarp
Wednesday, May 6, 2009 - 18:29
on Forum topic
The BBA Challenge
Thought I signed up, but.....
sybram
Wednesday, May 6, 2009 - 18:22
on Forum topic
The BBA Challenge
Hamelman's 5 grain with rye sourdough
plevee
Wednesday, May 6, 2009 - 18:06
on Forum topic
To toast or not to toast? That is the question.
That is what I do
samsara
Wednesday, May 6, 2009 - 17:37
on Forum topic
Pizza Night- Thank you Peter Reinhart!
We have a small commercial
flourgirl51
Wednesday, May 6, 2009 - 17:35
on Forum topic
Who has successfully turned stone ground whole wheat into a proper loaf?
Thanks!
SO you just kind of
bassopotamus
Wednesday, May 6, 2009 - 17:22
on Forum topic
Big batch of high hydration in a DLX
High Hydration in DLX
ehanner
Wednesday, May 6, 2009 - 17:18
on Forum topic
Big batch of high hydration in a DLX
Cointreau...
LindyD
Wednesday, May 6, 2009 - 16:55
on Blog post
Fresh loaves
Bad bread
LindyD
Wednesday, May 6, 2009 - 16:45
on Forum topic
Cooling the bread first
Tasteful simplicity

SylviaH
Wednesday, May 6, 2009 - 16:24
on Blog post
Fresh loaves
No contest
LindyD
Wednesday, May 6, 2009 - 16:23
on Forum topic
To toast or not to toast? That is the question.
I use

dlt123
Wednesday, May 6, 2009 - 16:23
on Forum topic
bread knife and matters slicing
thank you Patricia. this
bobm1
Wednesday, May 6, 2009 - 15:57
on Forum topic
old favorite bread meets new oven
how i warm the frozen dough
noyeast
Wednesday, May 6, 2009 - 15:29
on Forum topic
Pizza Night- Thank you Peter Reinhart!
Which brings up one more question . . .
Anonymous
Wednesday, May 6, 2009 - 15:26
on Forum topic
Cooling the bread first
Baguette Dreamin'
proth5
Wednesday, May 6, 2009 - 14:45
on Forum topic
Baguette surprise and a challenge.