Recent Forum and Blog Comments

Once again, in total agreement
proth5
Tuesday, January 6, 2009 - 12:22
on Blog post
French and American flour/ The 123 formula
25% growth on day 4 is encouraging

Debra Wink
Tuesday, January 6, 2009 - 12:01
on Forum topic
Trying my sourdough starter one more tim!...wish me luck
Daewoo manual
davec
Tuesday, January 6, 2009 - 11:40
on Forum topic
DAEWOO Brotback Automatic bread machine
Thanks for all the feedback
Janedo
Tuesday, January 6, 2009 - 11:15
on Blog post
French and American flour/ The 123 formula
Sylvia!!!! Yummy buns!
audra36274
Tuesday, January 6, 2009 - 10:49
on Blog post
Burger Buns
Until it can double, there is
arzajac
Tuesday, January 6, 2009 - 10:09
on Forum topic
Trying my sourdough starter one more tim!...wish me luck
Terroir
proth5
Tuesday, January 6, 2009 - 09:53
on Blog post
French and American flour/ The 123 formula
Thanks all
Anonymous
Tuesday, January 6, 2009 - 09:52
on Forum topic
Real Italian ciabatta vs. American artisan ciabatta
Thanks David, I am on the
Marni
Tuesday, January 6, 2009 - 09:35
on Blog post
French and American flour/ The 123 formula
I use a Kitchen Aid Artisan.
Marni
Tuesday, January 6, 2009 - 09:30
on Blog post
French and American flour/ The 123 formula
Day 5 update
Anonymous
Tuesday, January 6, 2009 - 09:29
on Forum topic
Trying my sourdough starter one more tim!...wish me luck
Working with T65 Flour
SteveB
Tuesday, January 6, 2009 - 09:25
on Blog post
French and American flour/ The 123 formula
Thank you

SylviaH
Tuesday, January 6, 2009 - 09:25
on Blog post
Burger Buns
I'm afraid you're right

Soundman
Tuesday, January 6, 2009 - 09:13
on Blog post
French and American flour/ The 123 formula
Crumby Pics
ryeaskrye
Tuesday, January 6, 2009 - 09:09
on Forum topic
Scoring Homework Pics - Thanks David!
Sorry...always forget where I'm at...
ryeaskrye
Tuesday, January 6, 2009 - 09:05
on Forum topic
Changing hydration of rye starter?
Small Trash Bags
ryeaskrye
Tuesday, January 6, 2009 - 09:00
on Forum topic
Covering a Brotform?
Marni,
The dough was gloppy,
Janedo
Tuesday, January 6, 2009 - 08:59
on Blog post
French and American flour/ The 123 formula
Lot's to think about.

dmsnyder
Tuesday, January 6, 2009 - 08:56
on Blog post
French and American flour/ The 123 formula
Blisters,,,,,,,,,,,,,,,,,,
qahtan
Tuesday, January 6, 2009 - 08:52
on Forum topic
Scoring Homework Pics - Thanks David!
here you go...recipe

trailrunner
Tuesday, January 6, 2009 - 08:45
on Forum topic
Pogne de Romans - Breads of France
And the pic
Anonymous
Tuesday, January 6, 2009 - 08:39
on Forum topic
Slow Rising Bread
Thank you, Thank you Jane!
Marni
Tuesday, January 6, 2009 - 08:35
on Blog post
French and American flour/ The 123 formula
Very nice ryeaskrye
ehanner
Tuesday, January 6, 2009 - 08:22
on Forum topic
Scoring Homework Pics - Thanks David!
Sourdough Calculator
Larry Clark
Tuesday, January 6, 2009 - 07:19
on Forum topic
Changing hydration of rye starter?
That looks fantastic! We have
ericb
Tuesday, January 6, 2009 - 07:18
on Forum topic
Pogne de Romans - Breads of France
Different ways to navigate

Soundman
Tuesday, January 6, 2009 - 07:14
on Forum topic
Sourdough Starter made with commercial yeast?
Thank you David
Aprea
Tuesday, January 6, 2009 - 06:53
on Blog post
Gosselin's Pain à l'ancienne - rustic baguettes and ciabatta
Culture
Anonymous
Tuesday, January 6, 2009 - 06:29
on Blog post
French and American flour/ The 123 formula
sourdough hydration spreadsheet
Anonymous
Tuesday, January 6, 2009 - 05:52
on Forum topic
Changing hydration of rye starter?
Thank you paddy .

trailrunner
Tuesday, January 6, 2009 - 05:49
on Forum topic
Clayton's Breads of France - Piquenchagne - Pear Bread
Thank you !

trailrunner
Tuesday, January 6, 2009 - 05:47
on Forum topic
Pogne de Romans - Breads of France
Bread Culture
Anonymous
Tuesday, January 6, 2009 - 05:44
on Forum topic
Suggestions for books
Interesting!

Frosty
Tuesday, January 6, 2009 - 05:42
on Blog post
Gosselin's Pain à l'ancienne - rustic baguettes and ciabatta
Eight Strand Braid...thanks

Naomi Yoheved
Tuesday, January 6, 2009 - 05:38
on Forum topic
Eight Strand Bread HELP!
Yeasted Pumpkin Bread
Anonymous
Tuesday, January 6, 2009 - 04:59
on Basic page
Pumpkin Bread
It turned out ok
Anonymous
Tuesday, January 6, 2009 - 02:26
on Forum topic
Slow Rising Bread
brotform "upper" surface

Mini Oven
Tuesday, January 6, 2009 - 02:00
on Forum topic
Covering a Brotform?
Thank you for your nice
hansjoakim
Tuesday, January 6, 2009 - 01:01
on Blog post
Oatbread with rye SD
Illustrated.
PaddyL
Monday, January 5, 2009 - 20:55
on Forum topic
Clayton's Breads of France - Piquenchagne - Pear Bread
Pretty loaves, ryeaskrye!

dmsnyder
Monday, January 5, 2009 - 20:52
on Forum topic
Scoring Homework Pics - Thanks David!
Welcome!

dmsnyder
Monday, January 5, 2009 - 20:46
on Blog post
Gosselin's Pain à l'ancienne - rustic baguettes and ciabatta
Thanks, Soundman (David)

dmsnyder
Monday, January 5, 2009 - 20:28
on Blog post
Gosselin's Pain à l'ancienne - rustic baguettes and ciabatta
Those look lovely.

Floydm
Monday, January 5, 2009 - 20:20
on Blog post
Burger Buns
Thanks! I usually use a wet
bassopotamus
Monday, January 5, 2009 - 20:05
on Forum topic
Covering a Brotform?
Ohhh Lovely

SylviaH
Monday, January 5, 2009 - 19:56
on Forum topic
Pogne de Romans - Breads of France
Plastic wrap
LindyD
Monday, January 5, 2009 - 19:50
on Forum topic
Covering a Brotform?
Fantastic job!
GrapevineTXoldaccount
Monday, January 5, 2009 - 19:16
on Forum topic
First Handmade Loaves - Mill Loaf
Stunning and beautiful~
GrapevineTXoldaccount
Monday, January 5, 2009 - 19:11
on Forum topic
Pogne de Romans - Breads of France
original flowchart works
m2scq
Monday, January 5, 2009 - 19:02
on Forum topic
Wild Yeast / Levain / Sourdough starter flowchart