Recent Forum and Blog Comments

So Cute!

Eli
Saturday, December 6, 2008 - 22:41
on Blog post
Chinese Lion Cake
I can smell the Onion Rolls

Eli
Saturday, December 6, 2008 - 22:36
on Blog post
P.R.Italian
Good Example

SylviaH
Saturday, December 6, 2008 - 22:15
on Forum topic
Baking Times and Temperatures
Thanks Paul

SylviaH
Saturday, December 6, 2008 - 21:52
on Blog post
Photo Post: Norm's woodfired onion rolls
Fabulous

SylviaH
Saturday, December 6, 2008 - 21:39
on Blog post
Chinese Lion Cake
Puff pastry.
PaddyL
Saturday, December 6, 2008 - 20:54
on Forum topic
Baking Times and Temperatures
Re: Marks Portuguese Sweet Rolls
RFMonaco
Saturday, December 6, 2008 - 20:54
on Forum topic
Marks Portuguese Sweet Rolls
Re:..How long is Bread good for after Baking
RFMonaco
Saturday, December 6, 2008 - 20:37
on Forum topic
How long is Bread good for after Baking
What fun!

Pablo
Saturday, December 6, 2008 - 20:37
on Blog post
Photo Post: Norm's woodfired onion rolls
2 leavens

Pablo
Saturday, December 6, 2008 - 20:22
on Forum topic
wholewheat and 'sourness'
Question for Mike about starter feedings.
Anonymous
Saturday, December 6, 2008 - 19:59
on Forum topic
A few detailed starter questions
Dave, I'll give this one a
Yerffej
Saturday, December 6, 2008 - 19:31
on Forum topic
100% Whole Wheat Sourdough--A Saga and a Question
Thanks, Leandro!

dmsnyder
Saturday, December 6, 2008 - 19:08
on Blog post
Ficelles made with Anis Bouabsa's baguette formula
Awwww ....

dmsnyder
Saturday, December 6, 2008 - 19:05
on Blog post
Ficelles made with Anis Bouabsa's baguette formula
Caramel coloring

dmsnyder
Saturday, December 6, 2008 - 19:01
on Blog post
Greenstein's Pumpernickel
Thanks David.
Surprising. I
Russ
Saturday, December 6, 2008 - 18:28
on Blog post
Greenstein's Pumpernickel
Thanks
Edthebread
Saturday, December 6, 2008 - 18:08
on Forum topic
Hi from the frozen North
Congrats!!!

Leandro Di Lorenzo
Saturday, December 6, 2008 - 17:45
on Blog post
Ficelles made with Anis Bouabsa's baguette formula
Mark's Recipe for the Home Baker

gaaarp
Saturday, December 6, 2008 - 17:27
on Forum topic
Marks Portuguese Sweet Rolls
Type of Bread I am making
dragon49
Saturday, December 6, 2008 - 17:25
on Forum topic
How long is Bread good for after Baking
Let me finish
Rosalie
Saturday, December 6, 2008 - 15:50
on Blog post
Ficelles made with Anis Bouabsa's baguette formula
Welcome, BC

pmccool
Saturday, December 6, 2008 - 15:46
on Forum topic
Hello!
It depends.

dmsnyder
Saturday, December 6, 2008 - 15:35
on Forum topic
How long is Bread good for after Baking
I agree
gavinc
Saturday, December 6, 2008 - 14:56
on Forum topic
overnight recipe with starter
Wecome to the group
holds99
Saturday, December 6, 2008 - 13:38
on Forum topic
Hello!
wholewheat and sourness
beeman1
Saturday, December 6, 2008 - 13:38
on Forum topic
wholewheat and 'sourness'
Very nice rolls
holds99
Saturday, December 6, 2008 - 13:36
on Forum topic
Dinner Rolls
I completely agree
holds99
Saturday, December 6, 2008 - 13:33
on Forum topic
overnight recipe with starter
Pétrir oui, pas pétrisser
leucadian
Saturday, December 6, 2008 - 13:28
on Blog post
French baking terms
Maggie Glezer - Artisan Baking Across America
holds99
Saturday, December 6, 2008 - 13:24
on Forum topic
Crust Recommendations
Pumpernickle

dmsnyder
Saturday, December 6, 2008 - 13:23
on Blog post
Greenstein's Pumpernickel
Lactobacilli

dmsnyder
Saturday, December 6, 2008 - 13:11
on Forum topic
High-altitude baking
Thanks Mark
holds99
Saturday, December 6, 2008 - 13:09
on Forum topic
Baking Times and Temperatures
cooking time for rolls

mcs
Saturday, December 6, 2008 - 11:58
on Forum topic
French Rolls
Wallace & Grommit

Floydm
Saturday, December 6, 2008 - 11:54
on Blog post
A Matter of Loaf and Death
It's been a few months since
Russ
Saturday, December 6, 2008 - 11:31
on Blog post
Greenstein's Pumpernickel
High-altitude reference

pmccool
Saturday, December 6, 2008 - 11:28
on Forum topic
High-altitude baking
High altitude - could you post the links?
sphealey
Saturday, December 6, 2008 - 10:01
on Forum topic
High-altitude baking
Congratulations
proth5
Saturday, December 6, 2008 - 09:00
on Forum topic
High-altitude baking
Yes- Suas Advanced Bread and Pastry
proth5
Saturday, December 6, 2008 - 08:54
on Blog post
Le ABand P est arrivee
Welcome, Edthebread!

Soundman
Saturday, December 6, 2008 - 08:43
on Forum topic
Hi from the frozen North
Thank you, David

pmccool
Saturday, December 6, 2008 - 07:10
on Forum topic
High-altitude baking
sour whole wheat
ericb
Saturday, December 6, 2008 - 06:35
on Forum topic
wholewheat and 'sourness'
It's OK
Mike Avery
Saturday, December 6, 2008 - 06:11
on Forum topic
doubling & tripling recipes - do you double & triple the instant yeast?
Thank you very much David!
I
jsk
Saturday, December 6, 2008 - 02:55
on Forum topic
Water amount in Leader's rye sourdough
Chocolate Snake Cake?

nonnaluna
Friday, December 5, 2008 - 21:53
on Forum topic
Icelandic Cake
Thanks, Sylvia.

dmsnyder
Friday, December 5, 2008 - 21:16
on Blog post
Ficelles made with Anis Bouabsa's baguette formula
Wonderful

SylviaH
Friday, December 5, 2008 - 21:07
on Blog post
Ficelles made with Anis Bouabsa's baguette formula
Congratulations!

dmsnyder
Friday, December 5, 2008 - 21:04
on Forum topic
High-altitude baking
It's ok but I wouldn't call
suave
Friday, December 5, 2008 - 20:42
on Blog post
A Matter of Loaf and Death