Recent Forum and Blog Comments

Rye?
KipperCat
Wednesday, October 31, 2007 - 17:32
on Forum topic
Pilgrim's Bread: Historic Bread Baking
More on Instant Yeast
ehanner
Wednesday, October 31, 2007 - 17:21
on Basic page
Yeast FAQ
New knife
qahtan
Wednesday, October 31, 2007 - 17:03
on Forum topic
New Bread Knife
Amazing Bread!
Trishinomaha
Wednesday, October 31, 2007 - 16:10
on Forum topic
40% Rye Bread
thanks to fleur-de-liz

subfuscpersona
Wednesday, October 31, 2007 - 16:02
on Forum topic
Discussion on grain milling
Anadama
mkelly27
Wednesday, October 31, 2007 - 15:44
on Forum topic
Pilgrim's Bread: Historic Bread Baking
Will perform the wheat experiment
fleur-de-liz
Wednesday, October 31, 2007 - 15:41
on Forum topic
Discussion on grain milling
aging flour & flour taste - for fleur-de-liz

subfuscpersona
Wednesday, October 31, 2007 - 15:37
on Forum topic
Discussion on grain milling
to fleur-de-liz re aging flour from "grassy" red hard wheat

subfuscpersona
Wednesday, October 31, 2007 - 15:27
on Forum topic
Discussion on grain milling
Those look similar to the Saran QuickCovers
ejm
Wednesday, October 31, 2007 - 15:16
on Forum topic
Wanting crispy, but thinking oily
I use active dry yeast
ejm
Wednesday, October 31, 2007 - 15:11
on Basic page
Yeast FAQ
I've made two different recipes for crackers
ejm
Wednesday, October 31, 2007 - 14:53
on Forum topic
Crackers!!
Peter Reinhart's bagel
Sean
Wednesday, October 31, 2007 - 13:52
on Forum topic
fresh bread or rolls for breakfast - how early??
David -
Muffins, popovers or

expatCanuck
Wednesday, October 31, 2007 - 13:32
on Forum topic
fresh bread or rolls for breakfast - how early??
Fresh baked, ready to eat in an hour

dmsnyder
Wednesday, October 31, 2007 - 13:04
on Forum topic
fresh bread or rolls for breakfast - how early??
Rye grain
fleur-de-liz
Wednesday, October 31, 2007 - 11:23
on Forum topic
Discussion on grain milling
Good to see you back, L_M!
mariana
Wednesday, October 31, 2007 - 10:44
on Forum topic
100% sourdough bread from The Taste of Bread by R. Calvel
Very Very Nice
Anonymous
Wednesday, October 31, 2007 - 10:28
on Forum topic
40% Rye Bread
Where do you buy your rye grain
Anonymous
Wednesday, October 31, 2007 - 08:29
on Forum topic
Discussion on grain milling
Will trying aging 'grassy' wheat
fleur-de-liz
Wednesday, October 31, 2007 - 08:23
on Forum topic
Discussion on grain milling
Tandek
andrew_l
Wednesday, October 31, 2007 - 00:31
on Forum topic
Thom Leonard Kalamata Olive Bread
Lurking! Lurking!! There are
Anonymous
Tuesday, October 30, 2007 - 22:10
on Forum topic
Crackers!!
Gorgeous Rye
fleur-de-liz
Tuesday, October 30, 2007 - 21:20
on Forum topic
40% Rye Bread
Types of wheat
fleur-de-liz
Tuesday, October 30, 2007 - 21:09
on Forum topic
Discussion on grain milling
So pretty!
staff of life
Tuesday, October 30, 2007 - 18:55
on Forum topic
40% Rye Bread
Yes, I love my mixer too!
staff of life
Tuesday, October 30, 2007 - 18:43
on Forum topic
Problem with my mixers...
I eventually converted mine,
KipperCat
Tuesday, October 30, 2007 - 17:29
on Forum topic
Saving a whole wheat sour dough seed culture???
I think my biggest problem
guerrillafood
Tuesday, October 30, 2007 - 17:24
on Forum topic
Saving a whole wheat sour dough seed culture???
I've found that the
KipperCat
Tuesday, October 30, 2007 - 17:14
on Forum topic
another starter problem. Mine only likes pineapple water.
Great Choice
KipperCat
Tuesday, October 30, 2007 - 16:52
on Forum topic
Discussion on grain milling
Please explain Ramona
Anonymous
Tuesday, October 30, 2007 - 16:35
on Forum topic
Discussion on grain milling
Hodgson Mill flours are nut free

expatCanuck
Tuesday, October 30, 2007 - 16:07
on Blog post
Labor Day Weekend Bread
King Arthur's response - Signature Flours are nut-free

expatCanuck
Tuesday, October 30, 2007 - 16:06
on Blog post
Labor Day Weekend Bread
wheat
Ramona
Tuesday, October 30, 2007 - 15:38
on Forum topic
Discussion on grain milling
Susan thank you
L_M
Tuesday, October 30, 2007 - 13:22
on Blog post
My Favorite Basic Sourdough Loaf
I too remember the whole wheat seventies
Anonymous
Tuesday, October 30, 2007 - 12:57
on Blog post
Power Bread
Good thing
dolfs
Tuesday, October 30, 2007 - 12:48
on Blog post
Dough Calculator Spreadsheet available
Perfect Timing!
KipperCat
Tuesday, October 30, 2007 - 12:25
on Blog post
Dough Calculator Spreadsheet available
Interesting that white and
KipperCat
Tuesday, October 30, 2007 - 12:13
on Forum topic
major wheat growing regions in the US - reference maps
carpal tunnel?
aladenzo
Tuesday, October 30, 2007 - 11:43
on Forum topic
Problem with my mixers...
Thanks
ivrib
Tuesday, October 30, 2007 - 10:09
on Forum topic
Clarifiying matters about ovens
Saving a sourdough culture
JERSK
Tuesday, October 30, 2007 - 09:56
on Forum topic
Saving a whole wheat sour dough seed culture???
> King Arthur uses several

expatCanuck
Tuesday, October 30, 2007 - 08:03
on Blog post
Labor Day Weekend Bread
Hodgson Mill flours are nut-free

expatCanuck
Tuesday, October 30, 2007 - 08:01
on Forum topic
Flours without nut fragments
THis is it!
spsq
Tuesday, October 30, 2007 - 06:59
on Basic page
Multigrain Struan
sure thing!
aladenzo
Tuesday, October 30, 2007 - 00:02
on Forum topic
Problem with my mixers...
Gosh, these look good!
KipperCat
Monday, October 29, 2007 - 21:31
on Forum topic
100% sourdough bread from The Taste of Bread by R. Calvel
investigate Canadian flours

expatCanuck
Monday, October 29, 2007 - 20:35
on Forum topic
Flours without nut fragments
Re: did you ever find a nut-free flour source
sphealey
Monday, October 29, 2007 - 20:19
on Blog post
Labor Day Weekend Bread
Re: King Arthur flour and nuts
sphealey
Monday, October 29, 2007 - 20:15
on Forum topic
Flours without nut fragments