Recent Forum and Blog Comments

It smells sour
aturco
Monday, November 3, 2008 - 12:02
on Forum topic
Sour Dough Bread Not Sour :-(
Thanks Jane
holds99
Monday, November 3, 2008 - 11:58
on Blog post
Michel Suas' New York Rye Bread - Advanced Bread and Pastry
Still Waiting
proth5
Monday, November 3, 2008 - 11:39
on Blog post
Michel Suas' New York Rye Bread - Advanced Bread and Pastry
The real me
proth5
Monday, November 3, 2008 - 11:38
on Blog post
Michel Suas' New York Rye Bread - Advanced Bread and Pastry
Pat,
OK, so now I know the
Janedo
Monday, November 3, 2008 - 11:21
on Blog post
Michel Suas' New York Rye Bread - Advanced Bread and Pastry
Other seeds
proth5
Monday, November 3, 2008 - 11:11
on Blog post
Michel Suas' New York Rye Bread - Advanced Bread and Pastry
Ah well!
proth5
Monday, November 3, 2008 - 11:07
on Blog post
Michel Suas' New York Rye Bread - Advanced Bread and Pastry
Howard,

Nice looking rye!
Janedo
Monday, November 3, 2008 - 11:01
on Blog post
Michel Suas' New York Rye Bread - Advanced Bread and Pastry
Pat,
I'm SO ashamed... I
Janedo
Monday, November 3, 2008 - 10:58
on Blog post
Michel Suas' New York Rye Bread - Advanced Bread and Pastry
Thanks for all the suggestions
Marni
Monday, November 3, 2008 - 10:33
on Forum topic
Freezing and reheating pizza
Hamelman mailing bread

JMonkey
Monday, November 3, 2008 - 10:19
on Forum topic
story about hammelman mailing himself bread; where is it?
Many more thanks!
localfruitandveg
Monday, November 3, 2008 - 09:32
on Forum topic
Baguettes
Refreshing Frozen Pizza Dough
Alan
Monday, November 3, 2008 - 08:50
on Forum topic
Freezing and reheating pizza
Patsy

Eli
Monday, November 3, 2008 - 08:22
on Forum topic
Mature Culture, From Bread by Hamelman
How long?

Soundman
Monday, November 3, 2008 - 07:42
on Forum topic
Mature Culture, From Bread by Hamelman
hamelman

mcs
Monday, November 3, 2008 - 07:03
on Forum topic
story about hammelman mailing himself bread; where is it?
i had an insight

rubato456
Monday, November 3, 2008 - 05:51
on Forum topic
Greenstein's Jewish Rye ....flat
I completely agree on the
hansjoakim
Monday, November 3, 2008 - 02:31
on Forum topic
Baguettes
No problem!
redcatgoddess
Monday, November 3, 2008 - 00:15
on Forum topic
Baguettes
Thanks!!
localfruitandveg
Sunday, November 2, 2008 - 21:32
on Forum topic
Baguettes
you might be stress the
redcatgoddess
Sunday, November 2, 2008 - 20:16
on Forum topic
Baguettes
Thank you!
I will see if he
redcatgoddess
Sunday, November 2, 2008 - 19:53
on Forum topic
simplest bread formula, please?
O lordy! Mike, those look
Stringbean42
Sunday, November 2, 2008 - 19:43
on Forum topic
Baking for about 50 people this Saturday
here's the picture,
mkelly27
Sunday, November 2, 2008 - 19:11
on Forum topic
Baking for about 50 people this Saturday
Similar problems with flat loaves
ahhoefel
Sunday, November 2, 2008 - 19:08
on Forum topic
Greenstein's Jewish Rye ....flat
Nice visual

AW
Sunday, November 2, 2008 - 18:38
on Forum topic
Mature Culture, From Bread by Hamelman
yes, mature culture = fully active
gavinc
Sunday, November 2, 2008 - 18:10
on Forum topic
Mature Culture, From Bread by Hamelman
Mature culture in Hamelman

AW
Sunday, November 2, 2008 - 17:31
on Forum topic
Mature Culture, From Bread by Hamelman
Starter problem
plevee
Sunday, November 2, 2008 - 17:25
on Forum topic
Mature Culture, From Bread by Hamelman
Sourdough w/enriched doughs

pmccool
Sunday, November 2, 2008 - 17:21
on Forum topic
Mature Culture, From Bread by Hamelman
Caraway

pmccool
Sunday, November 2, 2008 - 17:16
on Blog post
Michel Suas' New York Rye Bread - Advanced Bread and Pastry
Starter problems with enriched doughs

AW
Sunday, November 2, 2008 - 16:51
on Forum topic
Mature Culture, From Bread by Hamelman
Thanks

AW
Sunday, November 2, 2008 - 16:49
on Forum topic
Mature Culture, From Bread by Hamelman
Thanks Pat
holds99
Sunday, November 2, 2008 - 15:31
on Blog post
Michel Suas' New York Rye Bread - Advanced Bread and Pastry
looks yummy!

rubato456
Sunday, November 2, 2008 - 15:26
on Forum topic
Whole Wheat English Muffin Bread
Pecking order

Mini Oven
Sunday, November 2, 2008 - 15:08
on Forum topic
simplest bread formula, please?
Nice...
proth5
Sunday, November 2, 2008 - 14:39
on Blog post
Michel Suas' New York Rye Bread - Advanced Bread and Pastry
He needs to watch a training film
holds99
Sunday, November 2, 2008 - 13:36
on Forum topic
simplest bread formula, please?
Starter problems with enriched doughs
plevee
Sunday, November 2, 2008 - 12:43
on Forum topic
Mature Culture, From Bread by Hamelman
My first thought was: get out of his way.

Yumarama
Sunday, November 2, 2008 - 12:02
on Forum topic
simplest bread formula, please?
thank you, everyone :)
redcatgoddess
Sunday, November 2, 2008 - 10:07
on Forum topic
simplest bread formula, please?
Thanks a bunch, Howard! Much
hansjoakim
Sunday, November 2, 2008 - 09:39
on Blog post
Michel Suas' New York Rye Bread - Advanced Bread and Pastry
John, glad it was helpful
holds99
Sunday, November 2, 2008 - 09:33
on Blog post
Michel Suas' New York Rye Bread - Advanced Bread and Pastry
Enriched dough problems.
plevee
Sunday, November 2, 2008 - 08:59
on Blog post
challah made with commercial and wild yeast
i didn't use any yeast at all

rubato456
Sunday, November 2, 2008 - 08:55
on Forum topic
Problems with Ponsford's Ciabatta
Suas Advanced Bread and Pastry book
breadawe
Sunday, November 2, 2008 - 08:39
on Blog post
Michel Suas' New York Rye Bread - Advanced Bread and Pastry
Mr.redcatgoddess

mcs
Sunday, November 2, 2008 - 08:36
on Forum topic
simplest bread formula, please?
Thanks, Hans
holds99
Sunday, November 2, 2008 - 08:30
on Blog post
Michel Suas' New York Rye Bread - Advanced Bread and Pastry
A new tactic is called for.
clazar123
Sunday, November 2, 2008 - 08:03
on Forum topic
simplest bread formula, please?
* 1 I prefer an electric
Anonymous
Sunday, November 2, 2008 - 07:37
on Forum topic
Time to replace my oven-need ideas...and dreams.