Recent Forum and Blog Comments

baking a little longer will
HogieWan
Thursday, March 20, 2008 - 09:26
on Forum topic
my bread is too fluffy and light
Hello
Marni
Thursday, March 20, 2008 - 08:18
on Forum topic
Hi from netherlands
It's a dove, isn't it?
PaddyL
Thursday, March 20, 2008 - 08:15
on Forum topic
Colomba di Pasqua
Dough Development
SteveB
Thursday, March 20, 2008 - 07:57
on Forum topic
Help creating a light loaf
Energetic Mixing
varasano
Thursday, March 20, 2008 - 07:46
on Forum topic
Help creating a light loaf
Wow! That looks really
maxamilliankolbe
Thursday, March 20, 2008 - 07:46
on Forum topic
Colomba di Pasqua
Wilkommen
Oldcampcook
Thursday, March 20, 2008 - 07:25
on Forum topic
Hi from netherlands
My son graduated from the
pjkobulnicky
Thursday, March 20, 2008 - 07:21
on Forum topic
Student seeking knowledge on Artisan baking
All of the breads sound
maxamilliankolbe
Thursday, March 20, 2008 - 06:49
on Forum topic
what should I bake for Easter?
400F, 10 oz loaf for 35 minutes?
LindyD
Thursday, March 20, 2008 - 06:34
on Forum topic
Foil mini-loaf pans??
Hi Folks
CountryBoy
Thursday, March 20, 2008 - 06:21
on Forum topic
Poilane-Style Miche and need for advice on a smoother crumb
Congrats! Keep us posted on

Floydm
Thursday, March 20, 2008 - 05:42
on Forum topic
Student seeking knowledge on Artisan baking
miche
buns of steel
Thursday, March 20, 2008 - 05:19
on Forum topic
Poilane-Style Miche and need for advice on a smoother crumb
wow fantastic replies... THANKS!!!
buns of steel
Thursday, March 20, 2008 - 05:02
on Forum topic
what should I bake for Easter?
Making brotforms
tomsbread
Thursday, March 20, 2008 - 01:30
on Forum topic
Bannetons: What size reeds?
I can imagine the effort.
holds99
Thursday, March 20, 2008 - 01:12
on Forum topic
Bannetons: What size reeds?
Making brotforms
tomsbread
Thursday, March 20, 2008 - 00:55
on Forum topic
Bannetons: What size reeds?
Beautiful work on the bannetons
holds99
Thursday, March 20, 2008 - 00:31
on Forum topic
Bannetons: What size reeds?
wheat germ/ soy flour

zhi.ann
Thursday, March 20, 2008 - 00:29
on Forum topic
would Artisan Bread in 5 Minutes work for me? if not, what would? *UPDATED with more ingredients*
No Preheat Clarification
crumb bum
Wednesday, March 19, 2008 - 22:29
on Forum topic
No Knead to Preheat???
Mini Foil Pans
sonofYah
Wednesday, March 19, 2008 - 22:10
on Forum topic
Foil mini-loaf pans??
Your experiments

dmsnyder
Wednesday, March 19, 2008 - 22:01
on Blog post
San Francisco Sourdough from "Crust & Crumb"
Would you....
RFMonaco
Wednesday, March 19, 2008 - 21:51
on Forum topic
Chocolate bags
Good luck....
RFMonaco
Wednesday, March 19, 2008 - 21:41
on Forum topic
Student seeking knowledge on Artisan baking
Paranoia

dmsnyder
Wednesday, March 19, 2008 - 21:33
on Forum topic
Arrowhead Mountain Spring Water - I Have My Suspicions
rabbit bread
RFMonaco
Wednesday, March 19, 2008 - 21:29
on Forum topic
what should I bake for Easter?
Pain Poilane

dmsnyder
Wednesday, March 19, 2008 - 21:19
on Forum topic
Poilane-Style Miche and need for advice on a smoother crumb
Lindy....
GrapevineTXoldaccount
Wednesday, March 19, 2008 - 20:28
on Forum topic
Foil mini-loaf pans??
A suggestion....
GrapevineTXoldaccount
Wednesday, March 19, 2008 - 20:18
on Forum topic
Foil mini-loaf pans??
Bannetons: What size reeds?
sonofYah
Wednesday, March 19, 2008 - 20:01
on Forum topic
Bannetons: What size reeds?
I may try Tsoureki, or
maxamilliankolbe
Wednesday, March 19, 2008 - 19:57
on Forum topic
what should I bake for Easter?
475 for about 15-20
richawatt
Wednesday, March 19, 2008 - 19:48
on Forum topic
my bread is too fluffy and light
I make a poolish for my
richawatt
Wednesday, March 19, 2008 - 19:45
on Forum topic
question about proofing
Stunning!
GrapevineTXoldaccount
Wednesday, March 19, 2008 - 19:26
on Forum topic
Chocolate bags
I'm definitely baking hot

Floydm
Wednesday, March 19, 2008 - 19:23
on Forum topic
what should I bake for Easter?
Well David
CountryBoy
Wednesday, March 19, 2008 - 19:07
on Forum topic
Arrowhead Mountain Spring Water - I Have My Suspicions
While I agree that most of
foolishpoolish
Wednesday, March 19, 2008 - 18:23
on Forum topic
grain prices continue to rise - buy NOW
I get the best flavor using unrefreshed SD
Anonymous
Wednesday, March 19, 2008 - 18:06
on Blog post
San Francisco Sourdough from "Crust & Crumb"
Sourdough and Baker's Yeast
SteveB
Wednesday, March 19, 2008 - 16:56
on Forum topic
Why is yeast added when making a sourdough recipe?
The answer is.............
breadawe
Wednesday, March 19, 2008 - 16:55
on Forum topic
what should I bake for Easter?
Not necessarily ignorance
susanfnp
Wednesday, March 19, 2008 - 16:39
on Forum topic
Why is yeast added when making a sourdough recipe?
Reverse osmosis
LindyD
Wednesday, March 19, 2008 - 15:40
on Forum topic
Arrowhead Mountain Spring Water - I Have My Suspicions
Minerals.... more important than you might think
Mike Avery
Wednesday, March 19, 2008 - 15:28
on Forum topic
Arrowhead Mountain Spring Water - I Have My Suspicions
the sour crean is
nbicomputers
Wednesday, March 19, 2008 - 15:24
on Blog post
James Beard's Sour Cream Bread
Usually, ignorance
Mike Avery
Wednesday, March 19, 2008 - 15:20
on Forum topic
Why is yeast added when making a sourdough recipe?
proof to fast ...not
nbicomputers
Wednesday, March 19, 2008 - 15:11
on Forum topic
question about proofing
some breads are made to be
nbicomputers
Wednesday, March 19, 2008 - 15:09
on Forum topic
question about proofing
rabbit bread
not realy a
nbicomputers
Wednesday, March 19, 2008 - 14:56
on Forum topic
what should I bake for Easter?
Village Baker
holds99
Wednesday, March 19, 2008 - 14:40
on Blog post
The Village Baker
Water testing

dmsnyder
Wednesday, March 19, 2008 - 14:29
on Forum topic
Arrowhead Mountain Spring Water - I Have My Suspicions