Recent Forum and Blog Comments

I was taught to start by

noonesperfect
Sunday, October 26, 2008 - 13:56
on Forum topic
Proper dough temperature of dough after kneading
Parchment paper only

noonesperfect
Sunday, October 26, 2008 - 13:50
on Forum topic
Comments on English Muffin making experience
Let me know

Eli
Sunday, October 26, 2008 - 13:48
on Forum topic
Babke from "A Blessing of Bread" by Maggie Glezer
I use a linen cloth to line

noonesperfect
Sunday, October 26, 2008 - 13:48
on Forum topic
A Wooden "couche" and a question
Looks Great!
holds99
Sunday, October 26, 2008 - 13:45
on Blog post
Le Pain de Beaucaire (bis) - research only
Ah geez! I'm LATE! The
Janedo
Sunday, October 26, 2008 - 13:45
on Forum topic
Babke from "A Blessing of Bread" by Maggie Glezer
Cut back on the sugar first,
PaddyL
Sunday, October 26, 2008 - 13:20
on Forum topic
Babke from "A Blessing of Bread" by Maggie Glezer
Lightly grease?
PaddyL
Sunday, October 26, 2008 - 13:17
on Forum topic
A Wooden "couche" and a question
Rolling pin and crumb
proth5
Sunday, October 26, 2008 - 12:48
on Blog post
Le Pain de Beaucaire (bis) - research only
Thanks, Eli!

dmsnyder
Sunday, October 26, 2008 - 12:25
on Forum topic
Babke from "A Blessing of Bread" by Maggie Glezer
Welcome!

Wild-Yeast
Sunday, October 26, 2008 - 12:23
on Forum topic
Greetings from Maine
Shaping secret

dmsnyder
Sunday, October 26, 2008 - 12:19
on Forum topic
Babke from "A Blessing of Bread" by Maggie Glezer
"Funny thing is that once

Pablo
Sunday, October 26, 2008 - 12:12
on Forum topic
When does "starter" become "dough"?
Depends...,

Wild-Yeast
Sunday, October 26, 2008 - 12:07
on Forum topic
When does "starter" become "dough"?
Thanks, Paul.

dmsnyder
Sunday, October 26, 2008 - 12:02
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
Thanks David

Yumarama
Sunday, October 26, 2008 - 11:54
on Blog post
Vermont Sourdough
Thanks, Howard!

dmsnyder
Sunday, October 26, 2008 - 11:52
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
Pat,
Oh, what great
Janedo
Sunday, October 26, 2008 - 11:44
on Blog post
Le Pain de Beaucaire (bis) - research only
Stale bread

dmsnyder
Sunday, October 26, 2008 - 11:43
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
I can smell those loaves from here

Yumarama
Sunday, October 26, 2008 - 11:33
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
Very nice, rainbowz!

dmsnyder
Sunday, October 26, 2008 - 11:33
on Blog post
Vermont Sourdough
Thanks Pat
holds99
Sunday, October 26, 2008 - 11:03
on Blog post
Le Pain de Beaucaire (bis) - research only
Time to drop a buck off to Carl?

Yumarama
Sunday, October 26, 2008 - 09:53
on Forum topic
When does "starter" become "dough"?
You're right about weight vs. volume (water)
holds99
Sunday, October 26, 2008 - 09:10
on Blog post
2 nd try at Michel Suas Whole Wheat Sourdough Bread - Advanced Bread and Pastry
notes:
- I like egg baking
Anonymous
Sunday, October 26, 2008 - 08:51
on Forum topic
pastis gascon or croustade
That sounds like a great way

Pablo
Sunday, October 26, 2008 - 08:24
on Forum topic
When does "starter" become "dough"?
Marcy Goldman

Eli
Sunday, October 26, 2008 - 08:09
on Forum topic
Babke from "A Blessing of Bread" by Maggie Glezer
Good looking loaves, David
holds99
Sunday, October 26, 2008 - 07:56
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
Well thanks for the tip on
Stringbean42
Sunday, October 26, 2008 - 07:44
on Forum topic
Baking for about 50 people this Saturday
Just saw this thread

Soundman
Sunday, October 26, 2008 - 07:43
on Forum topic
flour
For Proth5
SteveB
Sunday, October 26, 2008 - 07:24
on Blog post
Le Pain de Beaucaire (bis) - research only
dipping oil
mkelly27
Sunday, October 26, 2008 - 07:03
on Forum topic
Baking for about 50 people this Saturday
Freezing bread
mkelly27
Sunday, October 26, 2008 - 06:54
on Forum topic
Baking for about 50 people this Saturday
Come on now!

Mini Oven
Sunday, October 26, 2008 - 02:11
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
No Way!
coffeemachine
Sunday, October 26, 2008 - 00:15
on Blog post
Comparing Sourdough Fermentation Strategies
Thanks for the advice everyone!
Stringbean42
Saturday, October 25, 2008 - 23:49
on Forum topic
Baking for about 50 people this Saturday
Looks interesting
ehanner
Saturday, October 25, 2008 - 23:06
on Forum topic
Babke from "A Blessing of Bread" by Maggie Glezer
Freezing/Warming
ehanner
Saturday, October 25, 2008 - 22:16
on Forum topic
Baking for about 50 people this Saturday
mandolines
mkelly27
Saturday, October 25, 2008 - 21:12
on Forum topic
no more bread baking for a bit , those knives are SHARP
everyone loves epi's
mkelly27
Saturday, October 25, 2008 - 21:02
on Forum topic
Baking for about 50 people this Saturday
I can relate
mkelly27
Saturday, October 25, 2008 - 20:59
on Forum topic
Baking for about 50 people this Saturday
Italian Bakers %
ehanner
Saturday, October 25, 2008 - 19:53
on Blog post
PR's Italian with Biga
The High was 50F today
ehanner
Saturday, October 25, 2008 - 19:33
on Blog post
PR's Italian with Biga
Shipping Flour Norm
ehanner
Saturday, October 25, 2008 - 19:25
on Forum topic
flour
Appetizer bread
ehanner
Saturday, October 25, 2008 - 18:54
on Forum topic
Baking for about 50 people this Saturday
baker's %
Judon
Saturday, October 25, 2008 - 18:52
on Blog post
PR's Italian with Biga
Thanks for the info - I do
Eldemila
Saturday, October 25, 2008 - 18:34
on Forum topic
MAGIC MILL II Replacement Filters?
MEMS and other stuff
bwraith
Saturday, October 25, 2008 - 18:32
on Blog post
Comparing Sourdough Fermentation Strategies
Italian for Judy
ehanner
Saturday, October 25, 2008 - 18:31
on Blog post
PR's Italian with Biga
Thanks for the video!
Paddyscake
Saturday, October 25, 2008 - 18:20
on Blog post
finaly made it