Recent Forum and Blog Comments

Sifted whole wheat but not rye
fleur-de-liz
Saturday, October 4, 2008 - 15:16
on Forum topic
Best over all Rye flavor & Source
Bill Wraith-Milling Question?
ehanner
Saturday, October 4, 2008 - 15:09
on Forum topic
Best over all Rye flavor & Source
Great suggestion Eric, I
rojasrod
Saturday, October 4, 2008 - 15:04
on Forum topic
good recipe please (No-knead, no-preheat, rye)
Sifting home milled rye?
ehanner
Saturday, October 4, 2008 - 15:04
on Forum topic
Best over all Rye flavor & Source
Fresh milled rye is so flavorful
fleur-de-liz
Saturday, October 4, 2008 - 14:54
on Forum topic
Best over all Rye flavor & Source
Home milling might be an option
ehanner
Saturday, October 4, 2008 - 14:39
on Forum topic
Best over all Rye flavor & Source
No Knead rye
ehanner
Saturday, October 4, 2008 - 14:34
on Forum topic
good recipe please (No-knead, no-preheat, rye)
Have you considered milling your own rye?
fleur-de-liz
Saturday, October 4, 2008 - 14:24
on Forum topic
Best over all Rye flavor & Source
Great story
Anonymous
Saturday, October 4, 2008 - 14:12
on Forum topic
Fermented Apple Loaf - a Story in Pictures
very nice Stephanie
ehanner
Saturday, October 4, 2008 - 14:07
on Forum topic
Yet Another White Sandwich Bread
Reporting on great success!

SallyBR
Saturday, October 4, 2008 - 13:22
on Blog post
Pain de Campagne
Hey Warmouth, looking

Pablo
Saturday, October 4, 2008 - 13:04
on Forum topic
well here they are
Hamelman and Reinhart books

pigreyhound
Saturday, October 4, 2008 - 12:48
on Forum topic
any suggestion for a good baking book!!!!!
Well, I am wondering if
rojasrod
Saturday, October 4, 2008 - 12:01
on Forum topic
Wet crumb
I think it's bakers percent
ehanner
Saturday, October 4, 2008 - 11:52
on Forum topic
Wet crumb
jewish style rye

Elagins
Saturday, October 4, 2008 - 11:37
on Forum topic
Wet crumb
acid in rye

Elagins
Saturday, October 4, 2008 - 11:04
on Forum topic
Wet crumb
A great bread book
breadawe
Saturday, October 4, 2008 - 10:51
on Forum topic
any suggestion for a good baking book!!!!!
awsome!

rubato456
Saturday, October 4, 2008 - 10:39
on Forum topic
Peter Reinhart is Recruiting Recipe Testers
Thanks, Susan!

dmsnyder
Saturday, October 4, 2008 - 10:37
on Blog post
San Joaquin Sourdough
Man does not live on bread
nbicomputers
Saturday, October 4, 2008 - 10:28
on Forum topic
Yet Another White Sandwich Bread
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