Recent Forum and Blog Comments

Pain Poilane knockoffs

dmsnyder
Thursday, February 7, 2008 - 09:38
on Forum topic
whose recipe is best for "Pain Poilane"
ascorbic acid in Harvest King flour?

subfuscpersona
Thursday, February 7, 2008 - 08:52
on Basic page
Q & A with Jeff Hertzberg and Zoë François
whole wheat high altitude
jonquil
Thursday, February 7, 2008 - 08:45
on Forum topic
Newbie here from Denver with a question
Great video!
This is just
woefulbaker
Thursday, February 7, 2008 - 08:05
on Forum topic
shaping dough video
countertops

mcs
Thursday, February 7, 2008 - 07:19
on Forum topic
shaping dough video
a little bit jovial

mcs
Thursday, February 7, 2008 - 07:05
on Forum topic
shaping dough video
English Muffins
proth5
Thursday, February 7, 2008 - 06:59
on Forum topic
English Muffins
I like the laid back, professional attitude
audra36274
Thursday, February 7, 2008 - 06:19
on Forum topic
shaping dough video
Nice Vid
ehanner
Thursday, February 7, 2008 - 05:45
on Forum topic
shaping dough video
Corn Rye
ehanner
Thursday, February 7, 2008 - 04:56
on Forum topic
Greenstein's Corn (rye) bread
Delayed fementation
JERSK
Thursday, February 7, 2008 - 04:53
on Forum topic
Delayed Fermentation - how has it worked for you?
Elizaberh David
andrew_l
Thursday, February 7, 2008 - 00:19
on Forum topic
English Muffins
I was referring to "high
bakingmad
Wednesday, February 6, 2008 - 22:35
on Forum topic
High gluten flour, bread flour, bread flour + vital wheat gluten
Delayed fermentation

dmsnyder
Wednesday, February 6, 2008 - 21:40
on Forum topic
Delayed Fermentation - how has it worked for you?
By high gluten flour do you
maxamilliankolbe
Wednesday, February 6, 2008 - 21:28
on Forum topic
High gluten flour, bread flour, bread flour + vital wheat gluten
work with small amounts and do more than one...
bwraith
Wednesday, February 6, 2008 - 21:20
on Forum topic
Starter: everything but volume
Alrighty. If there still
woefulbaker
Wednesday, February 6, 2008 - 21:13
on Forum topic
Starter: everything but volume
Slicing Corn Rye

dmsnyder
Wednesday, February 6, 2008 - 21:11
on Forum topic
Greenstein's Corn (rye) bread
It's off the modem now and
woefulbaker
Wednesday, February 6, 2008 - 21:10
on Forum topic
Starter: everything but volume
careful it's not too hot...
bwraith
Wednesday, February 6, 2008 - 20:55
on Forum topic
Starter: everything but volume
Re: Starter--everything but volume
SourdoLady
Wednesday, February 6, 2008 - 20:32
on Forum topic
Starter: everything but volume
I will be patient :)
woefulbaker
Wednesday, February 6, 2008 - 20:28
on Forum topic
Starter: everything but volume
Thanks for the positive feedback!

mcs
Wednesday, February 6, 2008 - 20:14
on Forum topic
shaping dough video
it can take longer than a week...
bwraith
Wednesday, February 6, 2008 - 20:11
on Forum topic
Starter: everything but volume
Very nice. Great shots,
LindyD
Wednesday, February 6, 2008 - 19:38
on Forum topic
shaping dough video
crumpet
mkelly27
Wednesday, February 6, 2008 - 19:30
on Forum topic
English Muffins
Variety is the spice of Life!!
Paddyscake
Wednesday, February 6, 2008 - 18:59
on Blog post
CornBread!?
Isn't a poolish/biga usually
cmoewes
Wednesday, February 6, 2008 - 18:32
on Forum topic
Biga/Poolish/Pate Fermentee - why knead?
It was just something I read
syllymom
Wednesday, February 6, 2008 - 18:11
on Forum topic
Starter: everything but volume
great job again mcs and Mrs. mcs!
audra36274
Wednesday, February 6, 2008 - 18:05
on Forum topic
shaping dough video
syllymom
JERSK
Wednesday, February 6, 2008 - 17:36
on Forum topic
Starter: everything but volume
Interesting
staff of life
Wednesday, February 6, 2008 - 17:26
on Forum topic
shaping dough video
dang that looks good!

DorotaM
Wednesday, February 6, 2008 - 17:21
on Blog post
I've Been Slacking
Yes, very educational!
Rosalie
Wednesday, February 6, 2008 - 16:50
on Forum topic
shaping dough video
agreed
Anonymous
Wednesday, February 6, 2008 - 15:58
on Blog post
CornBread!?
Woeful,
I am not an expert
sonofYah
Wednesday, February 6, 2008 - 15:21
on Forum topic
Starter: everything but volume
I have made the basic 100%
ejm
Wednesday, February 6, 2008 - 15:09
on Forum topic
kneading and folding re edit - video
light rye flavor
breadnerd
Wednesday, February 6, 2008 - 14:52
on Blog post
Pierre Nury’s Rustic Light Rye - Leader
Thanks Bob, Sylvia
woefulbaker
Wednesday, February 6, 2008 - 14:29
on Forum topic
Starter: everything but volume
DLX tips and treats
ehanner
Wednesday, February 6, 2008 - 14:16
on Forum topic
DLX Question
While I've been baking
syllymom
Wednesday, February 6, 2008 - 14:07
on Forum topic
Starter: everything but volume
mold on my started
pfviniard
Wednesday, February 6, 2008 - 14:00
on Blog post
Wild Yeast Sourdough Starter
Starter
Oldcampcook
Wednesday, February 6, 2008 - 13:57
on Forum topic
Starter: everything but volume
Fleur - thanks for the info

zolablue
Wednesday, February 6, 2008 - 13:35
on Forum topic
DLX Question
DLX Doughnut
ehanner
Wednesday, February 6, 2008 - 13:30
on Forum topic
DLX Question
Thank you, Trish
mariana
Wednesday, February 6, 2008 - 13:14
on Forum topic
100% sourdough bread from The Taste of Bread by R. Calvel
The DLX Donut
fleur-de-liz
Wednesday, February 6, 2008 - 13:10
on Forum topic
DLX Question
Thanks - I tried making the
woefulbaker
Wednesday, February 6, 2008 - 12:38
on Forum topic
Starter: everything but volume
Art, not a science
colinwhipple
Wednesday, February 6, 2008 - 12:36
on Forum topic
Dan Leader: On No Retardation in Whole Grain Breads
P. Reinhart vs. D. Leader
CountryBoy
Wednesday, February 6, 2008 - 12:23
on Forum topic
Dan Leader: On No Retardation in Whole Grain Breads