Recent Forum and Blog Comments

the proten in rye is in the
nbicomputers
Saturday, October 4, 2008 - 10:15
on Forum topic
Wet crumb
Actually of all the books I
JIP
Saturday, October 4, 2008 - 10:11
on Forum topic
any suggestion for a good baking book!!!!!
Beautiful, David!

Susan
Saturday, October 4, 2008 - 09:43
on Blog post
San Joaquin Sourdough
Yeah, I gotta tell ya, I
fancypantalons
Saturday, October 4, 2008 - 09:43
on Blog post
100% Rye Loaves 8 and 9
wet hands
ehanner
Saturday, October 4, 2008 - 09:34
on Forum topic
Eric's Rye aka Mark's Favorite Rye
1 to 1 is fine for the sugar
nbicomputers
Saturday, October 4, 2008 - 09:27
on Forum topic
Diastatic Malt Powder
Other things I don't like to

Pablo
Saturday, October 4, 2008 - 08:54
on Forum topic
Quick proofing box from available materials
opposite of what I would think

mcs
Saturday, October 4, 2008 - 08:49
on Forum topic
Eric's Rye aka Mark's Favorite Rye
Shaping Rye
ehanner
Saturday, October 4, 2008 - 07:37
on Forum topic
Eric's Rye aka Mark's Favorite Rye
I want one!
:-Paul

Pablo
Saturday, October 4, 2008 - 07:19
on Forum topic
Quick proofing box from available materials
No sooner do you throw

Pablo
Saturday, October 4, 2008 - 07:18
on Forum topic
Quick proofing box from available materials
I don't utilize the
afjagsp123
Saturday, October 4, 2008 - 07:17
on Forum topic
Internal temperature reading question
the hydration level/shaping

mcs
Saturday, October 4, 2008 - 07:09
on Forum topic
Eric's Rye aka Mark's Favorite Rye
Not precisely
holds99
Saturday, October 4, 2008 - 06:36
on Blog post
2 nd try at Michel Suas Whole Wheat Sourdough Bread - Advanced Bread and Pastry
Oven temp?
LindyD
Saturday, October 4, 2008 - 06:29
on Forum topic
Internal temperature reading question
Nice work Pablo!
Anonymous
Saturday, October 4, 2008 - 06:15
on Forum topic
Quick proofing box from available materials
Thanks
Anonymous
Saturday, October 4, 2008 - 06:02
on Forum topic
Fougasse?
Industrial Espionage?
SteveB
Saturday, October 4, 2008 - 05:13
on Forum topic
Quick proofing box from available materials
Norm, how can you see where
SteveB
Saturday, October 4, 2008 - 05:09
on Forum topic
Quick proofing box from available materials
Nice work. If I were crafty
Russ
Saturday, October 4, 2008 - 01:22
on Forum topic
Quick proofing box from available materials
Missing features

dmsnyder
Friday, October 3, 2008 - 23:42
on Forum topic
Quick proofing box from available materials
paddy remember this formula
Russ
Friday, October 3, 2008 - 23:22
on Forum topic
Wet crumb
signature loaf
possum-liz
Friday, October 3, 2008 - 23:09
on Forum topic
What's your signature loaf?
A matter of principle
dolfs
Friday, October 3, 2008 - 22:57
on Blog post
Eliopsomo - Greek Olive Bread
be carefull we all know what
nbicomputers
Friday, October 3, 2008 - 22:17
on Forum topic
Quick proofing box from available materials
hay that looks good. I
nbicomputers
Friday, October 3, 2008 - 22:08
on Forum topic
well here they are
Yes, bread making flour
Russ
Friday, October 3, 2008 - 22:01
on Forum topic
Wet crumb
most flour labeled best for
nbicomputers
Friday, October 3, 2008 - 21:58
on Forum topic
Wet crumb
Very Nice Howard!
ehanner
Friday, October 3, 2008 - 21:35
on Blog post
2 nd try at Michel Suas Whole Wheat Sourdough Bread - Advanced Bread and Pastry
Oohh, it's that new multi function copy/print and proof gadget
ehanner
Friday, October 3, 2008 - 21:32
on Forum topic
Quick proofing box from available materials
Marks Fav Rye
ehanner
Friday, October 3, 2008 - 21:28
on Forum topic
Eric's Rye aka Mark's Favorite Rye
raw spinach

rubato456
Friday, October 3, 2008 - 21:13
on Blog post
Eliopsomo - Greek Olive Bread
thanks for confirming

rubato456
Friday, October 3, 2008 - 21:08
on Forum topic
need advice on maggie glezer sourdough starter
Gets pretty cold in Montreal too, but....
PaddyL
Friday, October 3, 2008 - 21:05
on Forum topic
Quick proofing box from available materials
Bernard Clayton.
PaddyL
Friday, October 3, 2008 - 20:54
on Forum topic
any suggestion for a good baking book!!!!!
Best for bread...
PaddyL
Friday, October 3, 2008 - 20:48
on Forum topic
Wet crumb
Yes all refreshments are
JIP
Friday, October 3, 2008 - 19:36
on Forum topic
need advice on maggie glezer sourdough starter
Forst thing you should do is
JIP
Friday, October 3, 2008 - 19:35
on Forum topic
any suggestion for a good baking book!!!!!
This was raw spinach
dolfs
Friday, October 3, 2008 - 19:29
on Blog post
Eliopsomo - Greek Olive Bread
Ah, I see now:
dead box = no

Pablo
Friday, October 3, 2008 - 19:07
on Forum topic
Quick proofing box from available materials
Proof Box
SteveB
Friday, October 3, 2008 - 19:05
on Forum topic
Quick proofing box from available materials
Thanks, would high gluten
rojasrod
Friday, October 3, 2008 - 18:49
on Forum topic
Wet crumb
Interesting....

what does
rojasrod
Friday, October 3, 2008 - 18:39
on Forum topic
Wet crumb
Is it dairy?
sharsilber
Friday, October 3, 2008 - 18:18
on Forum topic
Diastatic Malt Powder
when i use spinach

rubato456
Friday, October 3, 2008 - 18:02
on Blog post
Eliopsomo - Greek Olive Bread
when i got home from work this evening

rubato456
Friday, October 3, 2008 - 17:54
on Forum topic
need advice on maggie glezer sourdough starter
that's right
gavinc
Friday, October 3, 2008 - 17:51
on Forum topic
Temperature controlled Proofing Box made cheap
dead box?

Pablo
Friday, October 3, 2008 - 17:50
on Forum topic
Quick proofing box from available materials
Yes.
gavinc
Friday, October 3, 2008 - 17:39
on Forum topic
Temperature controlled Proofing Box made cheap
Tool Time proof box
ehanner
Friday, October 3, 2008 - 17:13
on Forum topic
Temperature controlled Proofing Box made cheap