Recent Forum and Blog Comments

Open crumb with 65% hydration.

dmsnyder
Monday, February 23, 2009 - 13:29
on Blog post
Baguette crumb - 65% hydration dough
Debbie. Thanks. Looking
SamG
Monday, February 23, 2009 - 13:26
on Forum topic
sourdough starter problem
We need more information ... really!

dmsnyder
Monday, February 23, 2009 - 13:20
on Forum topic
What am I doing wrong?
Beautiful !

trailrunner
Monday, February 23, 2009 - 12:59
on Blog post
Baguette crumb - 65% hydration dough
KA Bread Flour
Anonymous
Monday, February 23, 2009 - 12:50
on Forum topic
FYI-trader joes shoppers
My Trader Joe's usually doesn't even carry flour.
davec
Monday, February 23, 2009 - 12:48
on Forum topic
FYI-trader joes shoppers
Going to give your method a try
Yundah
Monday, February 23, 2009 - 12:48
on Forum topic
scoring and spreading query
Thanks, Debra

Susan
Monday, February 23, 2009 - 12:48
on Blog post
The Pineapple Juice Solution, Part 1
So I guess these autumn
qahtan
Monday, February 23, 2009 - 12:36
on Basic page
Saffron Buns
Trader Joe's Flour
Marni
Monday, February 23, 2009 - 12:36
on Forum topic
FYI-trader joes shoppers
recipe for newgirlbaker

Jw
Monday, February 23, 2009 - 12:34
on Blog post
Megapretzels, sunflowerbread and carrot-almond bread
Part 1

Debra Wink
Monday, February 23, 2009 - 12:26
on Forum topic
sourdough starter problem
Sourdough Starter - Long Post

Debra Wink
Monday, February 23, 2009 - 12:16
on Forum topic
Discouraged in the Southeast
NutriMill and home milling
Rosalie
Monday, February 23, 2009 - 11:58
on Forum topic
Ok now I am hooked -the next step
Hand crank milling
Rosalie
Monday, February 23, 2009 - 11:52
on Forum topic
Ok now I am hooked -the next step
KAF/Trader Joes
LindyD
Monday, February 23, 2009 - 11:48
on Forum topic
FYI-trader joes shoppers
Great! There is one right
Anonymous
Monday, February 23, 2009 - 11:42
on Forum topic
FYI-trader joes shoppers
wow - that is a lot of time!
Aprea
Monday, February 23, 2009 - 11:33
on Forum topic
Ok now I am hooked -the next step
Hints
maggiem
Monday, February 23, 2009 - 11:21
on Forum topic
What am I doing wrong?
seeds on top

mcs
Monday, February 23, 2009 - 11:03
on Blog post
John and Jan's Hippie Bread
Any really
janij
Monday, February 23, 2009 - 10:22
on Forum topic
Ok now I am hooked -the next step
Nice...
proth5
Monday, February 23, 2009 - 10:11
on Blog post
Baguette crumb - 65% hydration dough
Dunno, how about some hints?

pmccool
Monday, February 23, 2009 - 10:08
on Forum topic
What am I doing wrong?
Angle and Scoring implement
Janknitz
Monday, February 23, 2009 - 10:07
on Forum topic
scoring and spreading query
Great looking

SylviaH
Monday, February 23, 2009 - 10:01
on Blog post
Baguette crumb - 65% hydration dough
You're right - Why did I wait..
rryan
Monday, February 23, 2009 - 09:54
on Forum topic
First Loaf of Real Sourdough - I'm Hooked
Sourdough starter problem
SamG
Monday, February 23, 2009 - 09:47
on Forum topic
sourdough starter problem
Lockwood manufacturing in Canada
smaxson
Monday, February 23, 2009 - 08:39
on Forum topic
PullmanPans, 1 pound or 8 1/2 inch
glad you liked it
flourgirl51
Monday, February 23, 2009 - 08:05
on Blog post
Black bean soup and whole wheat rolls
How I develop gluten
proth5
Monday, February 23, 2009 - 07:59
on Forum topic
Ok now I am hooked -the next step
Just called them, they are
damnbaker
Monday, February 23, 2009 - 07:57
on Forum topic
OK...How about Electrolux DLX 2000 in Ft. Worth, TX? :)
Very Nice David
ehanner
Monday, February 23, 2009 - 06:11
on Blog post
Baguette crumb - 65% hydration dough
yammmy

alyaman
Monday, February 23, 2009 - 03:14
on Forum topic
Ataif bil ashta
Pizza again.....................
mattie405
Monday, February 23, 2009 - 00:00
on Basic page
A Pizza Primer
Thanks, Lindy!

dmsnyder
Sunday, February 22, 2009 - 23:09
on Forum topic
Mystery of page 249 solved.
One word: Wow.
I'm a
hansjoakim
Sunday, February 22, 2009 - 23:09
on Blog post
Baguette crumb - 65% hydration dough
Hi Mark,
Perhaps you can
hansjoakim
Sunday, February 22, 2009 - 23:01
on Blog post
John and Jan's Hippie Bread
Another story

dmsnyder
Sunday, February 22, 2009 - 22:55
on Forum topic
Seeking the "Miss Manners" of bread
hi my dear shoushou
at

alyaman
Sunday, February 22, 2009 - 22:45
on Blog post
My Egyptian Borek ( recipe & preparation steps)
giving knives
pattycakes
Sunday, February 22, 2009 - 22:40
on Forum topic
Seeking the "Miss Manners" of bread
Crackly crust

dmsnyder
Sunday, February 22, 2009 - 22:00
on Blog post
Crusty Country Loaf
Now You Have to Ask...,

Wild-Yeast
Sunday, February 22, 2009 - 21:35
on Forum topic
First Loaf of Real Sourdough - I'm Hooked
yummy!
Anonymous
Sunday, February 22, 2009 - 21:07
on Blog post
Megapretzels, sunflowerbread and carrot-almond bread
What about
Anonymous
Sunday, February 22, 2009 - 21:00
on Forum topic
How Can I Freeze Yeast Bread?
Not sure

SylviaH
Sunday, February 22, 2009 - 20:44
on Blog post
Crusty Country Loaf
Since you are so
suave
Sunday, February 22, 2009 - 20:32
on Forum topic
PullmanPans, 1 pound or 8 1/2 inch
Crust lust!

dmsnyder
Sunday, February 22, 2009 - 20:17
on Blog post
Crusty Country Loaf
4" x 4" x 8.5" Pullman pans
baltochef
Sunday, February 22, 2009 - 20:15
on Forum topic
PullmanPans, 1 pound or 8 1/2 inch
Looks great!
Paddyscake
Sunday, February 22, 2009 - 19:08
on Blog post
caraway rye bread from Beranbaum's Bread Bible
milling your own whole wheat flour - for Anna McCauley

subfuscpersona
Sunday, February 22, 2009 - 18:58
on Forum topic
Ok now I am hooked -the next step