Recent Forum and Blog Comments

bread as a staple
flourgirl51
Tuesday, February 3, 2009 - 06:00
on Forum topic
bread as a staple - your views
Make you own for $25
Anonymous
Tuesday, February 3, 2009 - 05:54
on Forum topic
Bread Proofing Box Prototype
Network Speeds
ehanner
Tuesday, February 3, 2009 - 05:52
on Forum topic
The Fresh Loaf site changes
Recycle
LindyD
Tuesday, February 3, 2009 - 05:49
on Forum topic
Facebook Group Bake - French Baguettes - 2/2 to 2/8/2009
Bread = home
arzajac
Tuesday, February 3, 2009 - 05:49
on Forum topic
bread as a staple - your views
If you found the "same"
Anonymous
Tuesday, February 3, 2009 - 05:46
on Forum topic
"Big-City" Bakery Chocolate Chip Cookies?
I've seen no speed changes, it's fast here

Yumarama
Tuesday, February 3, 2009 - 05:46
on Forum topic
The Fresh Loaf site changes
Flip board
Anonymous
Tuesday, February 3, 2009 - 05:41
on Forum topic
Facebook Group Bake - French Baguettes - 2/2 to 2/8/2009
Wow, Those Look Great!

gaaarp
Tuesday, February 3, 2009 - 05:32
on Forum topic
Facebook Group Bake - French Baguettes - 2/2 to 2/8/2009
Depends on time of day
Anonymous
Tuesday, February 3, 2009 - 05:32
on Forum topic
The Fresh Loaf site changes
No Slow Go Here

gaaarp
Tuesday, February 3, 2009 - 05:18
on Forum topic
The Fresh Loaf site changes
New technique caught on fast

Mini Oven
Tuesday, February 3, 2009 - 04:42
on Forum topic
Hi everyone... oh and I have a problem with my crumb
thank you
doughboy82
Tuesday, February 3, 2009 - 04:38
on Forum topic
bread as a staple - your views
Celebrity Endorsements
SteveB
Tuesday, February 3, 2009 - 04:32
on Forum topic
Bread Proofing Box Prototype
I'm running Firefox

Mini Oven
Tuesday, February 3, 2009 - 04:12
on Forum topic
The Fresh Loaf site changes
You're more than welcome
holds99
Tuesday, February 3, 2009 - 03:53
on Blog post
Fresh from the oven
Steve, No room for any more
holds99
Tuesday, February 3, 2009 - 03:39
on Forum topic
Bread Proofing Box Prototype
Peter Reinhart's blog?
arzajac
Tuesday, February 3, 2009 - 03:17
on Forum topic
The Fresh Loaf site changes
Anis Baoubsa baguettes are 75
arzajac
Tuesday, February 3, 2009 - 03:15
on Forum topic
When/if to score my boule?
I'm running Iceweasel
hansjoakim
Tuesday, February 3, 2009 - 02:56
on Forum topic
The Fresh Loaf site changes
Price Points insane for the capabilities
Anonymous
Tuesday, February 3, 2009 - 02:10
on Forum topic
Bread Proofing Box Prototype
What browsers are you using?
bodger
Tuesday, February 3, 2009 - 02:08
on Forum topic
The Fresh Loaf site changes
New dough mixing technique
bodger
Tuesday, February 3, 2009 - 02:03
on Forum topic
Hi everyone... oh and I have a problem with my crumb
Hi Lee,
I'm experiencing the
hansjoakim
Tuesday, February 3, 2009 - 01:43
on Forum topic
The Fresh Loaf site changes
with a 3 Mbit dsl line the
nbicomputers
Tuesday, February 3, 2009 - 01:19
on Forum topic
The Fresh Loaf site changes
Not a problem here.
Anonymous
Tuesday, February 3, 2009 - 00:29
on Forum topic
The Fresh Loaf site changes
Sylvia....

trailrunner
Tuesday, February 3, 2009 - 00:21
on Forum topic
Wild Yeast Pizza...SUCCESS !! lots of pics.
Thanks, Howard :)
hansjoakim
Monday, February 2, 2009 - 22:48
on Blog post
Fresh from the oven
Yes, I baked it in a
hansjoakim
Monday, February 2, 2009 - 22:42
on Blog post
Fresh from the oven
Thanks. There was no fridge

breadbakingbassplayer
Monday, February 2, 2009 - 20:36
on Forum topic
Facebook Group Bake - French Baguettes - 2/2 to 2/8/2009
Mini Baguettes - 2/2/09

breadbakingbassplayer
Monday, February 2, 2009 - 20:36
on Forum topic
Facebook Group Bake - French Baguettes - 2/2 to 2/8/2009
yummmy
Anonymous
Monday, February 2, 2009 - 20:21
on Forum topic
Facebook Group Bake - French Baguettes - 2/2 to 2/8/2009
spelling isn't

SylviaH
Monday, February 2, 2009 - 20:13
on Blog post
Onion Bay Leaf Loaf
Thanks
mattie405
Monday, February 2, 2009 - 20:10
on Forum topic
Newbie gets steamed...
Just a paddle

SylviaH
Monday, February 2, 2009 - 20:04
on Forum topic
Wild Yeast Pizza...SUCCESS !! lots of pics.
im not sure
Anonymous
Monday, February 2, 2009 - 20:02
on Forum topic
A few more
I made bagels last week
Anonymous
Monday, February 2, 2009 - 19:57
on Forum topic
Excellent Bagels blog from KAF
it looks like a ok idea but
nbicomputers
Monday, February 2, 2009 - 19:43
on Forum topic
Bread Proofing Box Prototype
Most cultures have a starch
Anonymous
Monday, February 2, 2009 - 19:12
on Forum topic
bread as a staple - your views
Remember... We're All in this Together
SteveB
Monday, February 2, 2009 - 19:08
on Forum topic
Bread Proofing Box Prototype
Good advice!
scyang
Monday, February 2, 2009 - 18:45
on Forum topic
Ciabatta using Double Flour Addition/Double Hydration
Betty, I'm thinking...
holds99
Monday, February 2, 2009 - 18:04
on Forum topic
Bread Proofing Box Prototype
Mouth watering!
Paddyscake
Monday, February 2, 2009 - 17:49
on Blog post
Fresh from the oven
Hans
Anonymous
Monday, February 2, 2009 - 17:36
on Blog post
Fresh from the oven
Looking forward to new reads...
Paddyscake
Monday, February 2, 2009 - 17:10
on Forum topic
Reading and Baking...
Since I used 24 oz. of flour,
Anonymous
Monday, February 2, 2009 - 17:05
on Forum topic
I'm graduating to the next level....
Its a opinion i guess more
nbicomputers
Monday, February 2, 2009 - 16:25
on Forum topic
A Really Good Danish Dough
the only issue i will respond
nbicomputers
Monday, February 2, 2009 - 16:19
on Forum topic
Hi everyone... oh and I have a problem with my crumb
Not puffy.

johnster
Monday, February 2, 2009 - 16:12
on Forum topic
"Big-City" Bakery Chocolate Chip Cookies?
Do you normally use tap water
Dwu3193
Monday, February 2, 2009 - 15:15
on Forum topic
water What's the difference?