Recent Forum and Blog Comments

looks good, Eric

mcs
Wednesday, September 10, 2008 - 11:28
on Blog post
Mark's Kalamata & Pepper Jack-Savory loaf
that's the ticket!

Pablo
Wednesday, September 10, 2008 - 11:00
on Forum topic
Baking temperature
filling for the PSB rolls

mcs
Wednesday, September 10, 2008 - 10:49
on Forum topic
Portuguese Sweet Bread - video
Well I currently own the
Kuret
Wednesday, September 10, 2008 - 10:47
on Forum topic
Best book on rye?
Thanks! Well, you know, I

Pablo
Wednesday, September 10, 2008 - 10:45
on Forum topic
strange at heart, but beautiful
non stick interior

SylviaH
Wednesday, September 10, 2008 - 10:01
on Forum topic
Why do breads baked in the breadmaker have a different texture?
Very Nice
janij
Wednesday, September 10, 2008 - 09:29
on Forum topic
strange at heart, but beautiful
a am not sure about the rest
nbicomputers
Wednesday, September 10, 2008 - 09:26
on Forum topic
Vitamin C in rye bread
Thank you both Paul and
berryblondeboys
Wednesday, September 10, 2008 - 09:24
on Forum topic
Baking temperature
in factory production
nbicomputers
Wednesday, September 10, 2008 - 09:22
on Forum topic
Dough is too wet
Lots of rye bread lovers here, Kuret!
apprentice
Wednesday, September 10, 2008 - 09:15
on Forum topic
Best book on rye?
Pre-heating, energy use, etc.

pmccool
Wednesday, September 10, 2008 - 09:08
on Forum topic
Baking temperature
I understand your pain. I,

Pablo
Wednesday, September 10, 2008 - 09:05
on Forum topic
Baking temperature
Thanks so much for the
berryblondeboys
Wednesday, September 10, 2008 - 08:46
on Forum topic
Baking temperature
thanks Dougal! Get's so
josordoni
Wednesday, September 10, 2008 - 08:44
on Forum topic
Vitamin C in rye bread
Scandinavian Rye Breads
This Day
Wednesday, September 10, 2008 - 08:31
on Forum topic
Best book on rye?
I think you'll find that

Pablo
Wednesday, September 10, 2008 - 08:31
on Forum topic
Baking temperature
No argument with the advice you already got.

dmsnyder
Wednesday, September 10, 2008 - 08:24
on Forum topic
Best book on rye?
La mère
apprentice
Wednesday, September 10, 2008 - 08:14
on Blog post
Terminology
Almond butter

dmsnyder
Wednesday, September 10, 2008 - 07:51
on Blog post
Flaxseed Bread (Leinsamenbrot)
Interesting. So it would
josordoni
Wednesday, September 10, 2008 - 07:16
on Forum topic
Vitamin C in rye bread
I'm not sure really that I
josordoni
Wednesday, September 10, 2008 - 07:14
on Blog post
The Great Baguette quest N°3: Anis Bouabsa
Well, I made two loaves
berryblondeboys
Wednesday, September 10, 2008 - 07:13
on Forum topic
Why do breads baked in the breadmaker have a different texture?
2T of dry yeast (1 oz) is
nbicomputers
Wednesday, September 10, 2008 - 07:11
on Forum topic
Does a long ferment increase bitterness in whole wheat?
general note on ascorbic acid
apprentice
Wednesday, September 10, 2008 - 07:09
on Forum topic
Vitamin C in rye bread
also remember that active
nbicomputers
Wednesday, September 10, 2008 - 07:08
on Forum topic
Does a long ferment increase bitterness in whole wheat?
Preheating, possibly
Marni
Wednesday, September 10, 2008 - 06:57
on Forum topic
Why do breads baked in the breadmaker have a different texture?
Light Rye
ehanner
Wednesday, September 10, 2008 - 06:50
on Blog post
40% Rye
" oops, it also says bread
fancypantalons
Wednesday, September 10, 2008 - 06:26
on Forum topic
Dough is too wet
Hamelman #1 for rye imo but...
apprentice
Wednesday, September 10, 2008 - 06:22
on Forum topic
Best book on rye?
Bitterness is gone, but still crumbly
moontripper
Wednesday, September 10, 2008 - 06:11
on Forum topic
Does a long ferment increase bitterness in whole wheat?
This looks like the ones I
spsq
Wednesday, September 10, 2008 - 05:51
on Forum topic
Whole Rye Berry Loaf
Thanks
Anonymous
Wednesday, September 10, 2008 - 05:40
on Forum topic
Dough is too wet
seiving rye
josordoni
Wednesday, September 10, 2008 - 05:31
on Blog post
The Great Baguette quest N°3: Anis Bouabsa
You make your own almond butter?
Anonymous
Wednesday, September 10, 2008 - 04:44
on Blog post
Flaxseed Bread (Leinsamenbrot)
Looks beeeeautiful there
Janedo
Wednesday, September 10, 2008 - 03:51
on Blog post
40% Rye
Hamelman's is very good
josordoni
Wednesday, September 10, 2008 - 03:43
on Forum topic
Best book on rye?
Re: Best book on rye?
sphealey
Wednesday, September 10, 2008 - 03:04
on Forum topic
Best book on rye?
Rudy,
Well, I don't know. If
Janedo
Wednesday, September 10, 2008 - 01:59
on Blog post
Terminology
A standard dough enhancer is
nbicomputers
Wednesday, September 10, 2008 - 01:58
on Forum topic
Dough is too wet
Thanks, weavershouse!

dmsnyder
Tuesday, September 9, 2008 - 21:23
on Blog post
Flaxseed Bread (Leinsamenbrot)
Hi Don-Welcome!
ehanner
Tuesday, September 9, 2008 - 21:05
on Forum topic
New Person
Good to see you back Floyd
ehanner
Tuesday, September 9, 2008 - 20:59
on Blog post
Simple French Bread
Good points Steve
ehanner
Tuesday, September 9, 2008 - 20:49
on Blog post
40% Rye
Cast Iron
KosherBaker
Tuesday, September 9, 2008 - 20:40
on Forum topic
Paving stone in oven?
The Rite of Spring
SteveB
Tuesday, September 9, 2008 - 20:10
on Blog post
40% Rye
One way to improve the crumb
KosherBaker
Tuesday, September 9, 2008 - 20:06
on Forum topic
Does a long ferment increase bitterness in whole wheat?
contributing to spring
ehanner
Tuesday, September 9, 2008 - 19:36
on Blog post
40% Rye
um......
apprentice
Tuesday, September 9, 2008 - 18:50
on Blog post
Weekend baking
Page 132 is...
LindyD
Tuesday, September 9, 2008 - 18:47
on Forum topic
Missing Page!!!