Recent Forum and Blog Comments

Sailor Jack Muffins
maggie664
Wednesday, August 27, 2008 - 21:13
on Blog post
Ciabatta Integrale from KAF Whole Grains Baking
Corn rye

dmsnyder
Wednesday, August 27, 2008 - 20:18
on Blog post
Greenstein’s Corn (RYE) Bread
ejm has more experience

Mini Oven
Wednesday, August 27, 2008 - 19:27
on Forum topic
malt in sourdough bread
durum for more sour--Antonis
ehanner
Wednesday, August 27, 2008 - 19:19
on Forum topic
How to get back the sourness your starter lost.
Hi David!
Thank you so much
dailybread101
Wednesday, August 27, 2008 - 18:21
on Blog post
Greenstein’s Corn (RYE) Bread
Focaccia
bakerwendy
Wednesday, August 27, 2008 - 16:59
on Forum topic
Focaccia suggestions
RE: Happy to see Local Breads...

karladiane
Wednesday, August 27, 2008 - 15:26
on Forum topic
Genzano Country Bread: Leader's "Local Breads"
Books..............

DakotaRose
Wednesday, August 27, 2008 - 14:20
on Forum topic
Flours and their textures.
Momma T, glad you made the Genzano
Anonymous
Wednesday, August 27, 2008 - 13:27
on Forum topic
Genzano Country Bread: Leader's "Local Breads"
Nice job

Soundman
Wednesday, August 27, 2008 - 11:56
on Forum topic
Rustic Bread from Hamelman's 'Bread'
pH tester

Soundman
Wednesday, August 27, 2008 - 11:45
on Forum topic
Getting the right acidity in the sourdough starter
Fish and gardens
LindyD
Wednesday, August 27, 2008 - 11:42
on Forum topic
Getting the right acidity in the sourdough starter
Another thought

Soundman
Wednesday, August 27, 2008 - 11:30
on Forum topic
Flours and their textures.
I emphatically second the Hamelman motion
holds99
Wednesday, August 27, 2008 - 09:50
on Forum topic
Flours and their textures.
Book recommendations

DakotaRose
Wednesday, August 27, 2008 - 09:04
on Forum topic
Flours and their textures.
Books and scales

DakotaRose
Wednesday, August 27, 2008 - 09:03
on Forum topic
Flours and their textures.
Quinoa

DakotaRose
Wednesday, August 27, 2008 - 09:02
on Forum topic
Flours and their textures.
Books and flour

Soundman
Wednesday, August 27, 2008 - 08:53
on Forum topic
Flours and their textures.
another question about yeast...
mikeofaustin
Wednesday, August 27, 2008 - 08:06
on Forum topic
Are people really proud of their yeasts?
Focaccia
SteveB
Wednesday, August 27, 2008 - 05:24
on Forum topic
Focaccia suggestions
ITP all the way baby!
fsu1mikeg
Wednesday, August 27, 2008 - 04:09
on Forum topic
howdy from atlanta
Looking back over the
ejm
Wednesday, August 27, 2008 - 02:28
on Forum topic
Are people really proud of their yeasts?
re: beer and starter
ejm
Wednesday, August 27, 2008 - 02:23
on Blog post
onion rings made from leftovers after feeding wild yeast starter
Thank you, Betty! I'm
ejm
Wednesday, August 27, 2008 - 02:20
on Blog post
hamburger buns topped with sesame seeds
Many thanks for this
ejm
Wednesday, August 27, 2008 - 02:13
on Forum topic
ISO rye flour at a reasonable price
Sanni, I'm not going to let you

Mini Oven
Wednesday, August 27, 2008 - 00:49
on Forum topic
Flours and their textures.
Hi there, I think we're on
sannimiti
Tuesday, August 26, 2008 - 23:35
on Forum topic
Flours and their textures.
Hi Lydia.
At the moment I am
KosherBaker
Tuesday, August 26, 2008 - 20:33
on Forum topic
Flours and their textures.
Vinegar is acetic acid.

dmsnyder
Tuesday, August 26, 2008 - 19:49
on Forum topic
Did my starter turn??
thanks Mike

Pablo
Tuesday, August 26, 2008 - 19:22
on Forum topic
ideal retardation temperature?
Listen to the dough, it will tell you all you need to know
Mike Avery
Tuesday, August 26, 2008 - 19:03
on Forum topic
ideal retardation temperature?
Yes vinegar would be a good
JIP
Tuesday, August 26, 2008 - 18:24
on Forum topic
Did my starter turn??
The sparkle....
Paddyscake
Tuesday, August 26, 2008 - 17:06
on Blog post
onion rings made from leftovers after feeding wild yeast starter
Well I have baked with it
JIP
Tuesday, August 26, 2008 - 16:56
on Forum topic
Did my starter turn??
I am proud of my yeast.
wadam
Tuesday, August 26, 2008 - 16:50
on Forum topic
Are people really proud of their yeasts?
thanks

Pablo
Tuesday, August 26, 2008 - 16:37
on Forum topic
ideal retardation temperature?
Jeff Hamelman's Bread page
gavinc
Tuesday, August 26, 2008 - 16:32
on Forum topic
ideal retardation temperature?
Both the Italian cultures
gavinc
Tuesday, August 26, 2008 - 16:19
on Forum topic
Are people really proud of their yeasts?
hydration and the struan
Anonymous
Tuesday, August 26, 2008 - 16:17
on Forum topic
Feedback regarding PR's whole grain struan
Thanks for sharing..
Paddyscake
Tuesday, August 26, 2008 - 16:12
on Blog post
hamburger buns topped with sesame seeds
turn??

Mini Oven
Tuesday, August 26, 2008 - 15:10
on Forum topic
Did my starter turn??
Rye flour in Toronto
mariana
Tuesday, August 26, 2008 - 14:37
on Forum topic
ISO rye flour at a reasonable price
Rye Flour
beeman1
Tuesday, August 26, 2008 - 13:51
on Forum topic
ISO rye flour at a reasonable price
how much orange flower water to use...

trailrunner
Tuesday, August 26, 2008 - 13:32
on Forum topic
Brioche au Levain (recipe)
Well there is alot of
JIP
Tuesday, August 26, 2008 - 12:51
on Forum topic
Did my starter turn??
I've also been having
Anonymous
Tuesday, August 26, 2008 - 12:04
on Forum topic
Feedback regarding PR's whole grain struan
I thought I mentioned
Larry Clark
Tuesday, August 26, 2008 - 10:10
on Blog post
More baguettes - best crumb yet (for me).
I still sometimes oil the container
holds99
Tuesday, August 26, 2008 - 10:09
on Forum topic
Old Bread Books
Jamie Oliver uses sparkling
ejm
Tuesday, August 26, 2008 - 09:43
on Blog post
onion rings made from leftovers after feeding wild yeast starter
Been wanting to try out the
Anonymous
Tuesday, August 26, 2008 - 09:42
on Forum topic
Chocolate Sourdough Bread Recipes Anyone?