Recent Forum and Blog Comments

Thanks, Dave!

dmsnyder
Thursday, August 28, 2008 - 08:40
on Blog post
Encore des baguettes
Thanks, Jane!

dmsnyder
Thursday, August 28, 2008 - 08:27
on Blog post
Encore des baguettes
Corn rye dough

dmsnyder
Thursday, August 28, 2008 - 08:16
on Blog post
Greenstein’s Corn (RYE) Bread
Lovely
proth5
Thursday, August 28, 2008 - 08:08
on Blog post
Encore des baguettes
Aquarium pH tests
proth5
Thursday, August 28, 2008 - 08:06
on Forum topic
Getting the right acidity in the sourdough starter
Hi, DavidI used steam. I
dailybread101
Thursday, August 28, 2008 - 07:53
on Blog post
Greenstein’s Corn (RYE) Bread
Beautiful Bread and Nice Pics

Rock
Thursday, August 28, 2008 - 07:28
on Blog post
Encore des baguettes
sour sourdough
mariana
Thursday, August 28, 2008 - 05:38
on Forum topic
How to get back the sourness your starter lost.
re: sour sourdough
mariana
Thursday, August 28, 2008 - 05:38
on Forum topic
How to get back the sourness your starter lost.
BBA and Bertinet Mixing
SteveB
Thursday, August 28, 2008 - 05:28
on Forum topic
Focaccia suggestions
pH test strips
Mike Avery
Thursday, August 28, 2008 - 04:56
on Forum topic
Getting the right acidity in the sourdough starter
Antonis-50F is tough
ehanner
Thursday, August 28, 2008 - 04:25
on Forum topic
How to get back the sourness your starter lost.
Eric one more suggestion
antonis
Thursday, August 28, 2008 - 01:28
on Forum topic
How to get back the sourness your starter lost.
Dear Eric,
next time you
antonis
Thursday, August 28, 2008 - 01:10
on Forum topic
How to get back the sourness your starter lost.
Dear Marianna, your
antonis
Thursday, August 28, 2008 - 01:03
on Forum topic
How to get back the sourness your starter lost.
thanks a bunch for your
hansjoakim
Wednesday, August 27, 2008 - 23:44
on Forum topic
Focaccia suggestions
David,
You often post late
Janedo
Wednesday, August 27, 2008 - 22:30
on Blog post
Encore des baguettes
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