Recent Forum and Blog Comments

Panera Crispani leavening
sphealey
Sunday, January 6, 2008 - 15:59
on Forum topic
Panera Crispani Dough Recipe
The bread looks great.
KipperCat
Sunday, January 6, 2008 - 15:53
on Forum topic
Sourdough Cinnamon Swirl Bread
Great Sliding day
Anonymous
Sunday, January 6, 2008 - 15:44
on Forum topic
Question about how to recognize ripe levain
O.k. AbbyL
tattooedtonka
Sunday, January 6, 2008 - 15:36
on Forum topic
Where did I go wrong?
parchment paper
Anonymous
Sunday, January 6, 2008 - 15:30
on Forum topic
YouTube videos
Parchment and baking stones get along just fine
uppity
Sunday, January 6, 2008 - 15:27
on Forum topic
YouTube videos
Durum Flour vs Semolina
Rosalie
Sunday, January 6, 2008 - 15:22
on Blog post
Semolina Sandwich Loaf
Panera Crispani
Jerry
Sunday, January 6, 2008 - 14:56
on Forum topic
Panera Crispani Dough Recipe
sourdough pitas
cordel
Sunday, January 6, 2008 - 13:43
on Basic page
Pita Bread
Thank you, Floydm!
AbbyL
Sunday, January 6, 2008 - 13:33
on Forum topic
YouTube videos
Very lively dough
L_M
Sunday, January 6, 2008 - 13:13
on Forum topic
Artisan Bread in Five Minutes a Day - Book Received
Videos

Floydm
Sunday, January 6, 2008 - 12:52
on Forum topic
YouTube videos
Wrote blog entry on my milling attempt...
bwraith
Sunday, January 6, 2008 - 12:34
on Forum topic
Question about how to recognize ripe levain
Master Recipe - Keeps on Rising in Refrigerator
colinwhipple
Sunday, January 6, 2008 - 12:02
on Forum topic
Artisan Bread in Five Minutes a Day - Book Received
Thanks for sharing your
naschol
Sunday, January 6, 2008 - 11:59
on Forum topic
New England Hot Dog Bun Pan
Spills aren't a problem,
KipperCat
Sunday, January 6, 2008 - 11:52
on Forum topic
Dream Kitchen
I wondered about the NutriMill
bwraith
Sunday, January 6, 2008 - 11:35
on Forum topic
Question about how to recognize ripe levain
Cheddar and Beer
staff of life
Sunday, January 6, 2008 - 11:32
on Forum topic
Improvising your own loaves
I like your priorities...
bwraith
Sunday, January 6, 2008 - 11:27
on Forum topic
Bwraith, Zolablue, starter time and temp question?
No, your right spsq
tattooedtonka
Sunday, January 6, 2008 - 11:26
on Forum topic
Improvising your own loaves
I LOVE to create, too!
GrapevineTXoldaccount
Sunday, January 6, 2008 - 11:25
on Forum topic
Improvising your own loaves
OK, I'm working on it...
bwraith
Sunday, January 6, 2008 - 11:23
on Forum topic
Question about how to recognize ripe levain
Panera Crispani
Jerry
Sunday, January 6, 2008 - 11:15
on Forum topic
Panera Crispani Dough Recipe
Awaiting more on Bill's milling adventures
fleur-de-liz
Sunday, January 6, 2008 - 10:47
on Forum topic
Question about how to recognize ripe levain
Bill's Mill

JMonkey
Sunday, January 6, 2008 - 10:27
on Forum topic
Question about how to recognize ripe levain
tsk
browndog
Sunday, January 6, 2008 - 10:27
on Forum topic
Question about how to recognize ripe levain
The cork comes sealed with
KipperCat
Sunday, January 6, 2008 - 10:16
on Forum topic
Dream Kitchen
Good point
Anonymous
Sunday, January 6, 2008 - 10:07
on Forum topic
Bwraith, Zolablue, starter time and temp question?
ElbaLiz,

I find the dough
Jimme
Sunday, January 6, 2008 - 10:06
on Forum topic
New Electrolux Assistent mixer
hot dog buns
breadnerd
Sunday, January 6, 2008 - 10:05
on Forum topic
New England Hot Dog Bun Pan
Pizza at Tonka's house
browndog
Sunday, January 6, 2008 - 09:44
on Blog post
TT's long winded blog about fast Pizza and Inexpensive Granite
Table Bread-contact info for Jonquil
jonquil
Sunday, January 6, 2008 - 09:41
on Forum topic
German Baking
wholegrain cornbread
jonquil
Sunday, January 6, 2008 - 09:30
on Basic page
Cornbread
starter seems very firm.
bwraith
Sunday, January 6, 2008 - 09:02
on Forum topic
Bwraith, Zolablue, starter time and temp question?
bad boy with poolish
DavidAplin
Sunday, January 6, 2008 - 08:53
on Blog post
Bad Boy With Poolish
edh, I gave in
Anonymous
Sunday, January 6, 2008 - 08:47
on Forum topic
Question about how to recognize ripe levain
Baguettes Using French-Style Flour
SteveB
Sunday, January 6, 2008 - 08:43
on Blog post
King Arthur (KA) French style flour
Doin' what we oughta
browndog
Sunday, January 6, 2008 - 08:33
on Forum topic
Question about how to recognize ripe levain
keeping the peace
buns of steel
Sunday, January 6, 2008 - 08:18
on Forum topic
how many starters does a gal need?
We'll see about Hamelman
hullaf
Sunday, January 6, 2008 - 08:11
on Blog post
Bad Boy With Poolish
I had been doing whole grain
naschol
Sunday, January 6, 2008 - 08:01
on Blog post
Bad Boy With Poolish
We ought not go there
Anonymous
Sunday, January 6, 2008 - 07:44
on Forum topic
Question about how to recognize ripe levain
Hamelman and beginners

JMonkey
Sunday, January 6, 2008 - 07:21
on Blog post
Bad Boy With Poolish
Maybe even later than Monday...
Anonymous
Sunday, January 6, 2008 - 07:20
on Forum topic
Bwraith, Zolablue, starter time and temp question?
Poolish ripening times

JMonkey
Sunday, January 6, 2008 - 07:15
on Blog post
Bad Boy With Poolish
Cider jelly
Anonymous
Sunday, January 6, 2008 - 07:12
on Forum topic
Question about how to recognize ripe levain
checked through your blog
spsq
Sunday, January 6, 2008 - 07:12
on Forum topic
Improvising your own loaves
Adjusting Hamelman's Amounts for Home Baking

subfuscpersona
Sunday, January 6, 2008 - 06:56
on Blog post
Bad Boy With Poolish
request for bwraith

subfuscpersona
Sunday, January 6, 2008 - 06:22
on Forum topic
Question about how to recognize ripe levain
Naught, nought
Uberkermit
Saturday, January 5, 2008 - 22:49
on Forum topic
Question about how to recognize ripe levain