Recent Forum and Blog Comments

Working on it right now and
JIP
Wednesday, March 7, 2007 - 06:47
on Forum topic
Baguettes
New York Times and Internal Temperatures
KNEADLESS
Wednesday, March 7, 2007 - 03:33
on Forum topic
New York Times article on slow rise bread baked in a pot!
Recipe
KNEADLESS
Wednesday, March 7, 2007 - 03:08
on Forum topic
Baguettes
Placement

zolablue
Wednesday, March 7, 2007 - 00:49
on Forum topic
Loaves busting out too much, please help!
Thanks for the advice, but
Jalaladdin
Tuesday, March 6, 2007 - 23:41
on Forum topic
Loaves busting out too much, please help!
Who's WWF Did You Use?
Noche
Tuesday, March 6, 2007 - 22:00
on Forum topic
Hockey anyone?
Long recipe...

zolablue
Tuesday, March 6, 2007 - 21:15
on Forum topic
Baguettes
Yup, west coast of B.C.
pseudobaker
Tuesday, March 6, 2007 - 21:15
on Forum topic
Columbia Essential loaf, photo inspired by mountaindog
Awesome...

zolablue
Tuesday, March 6, 2007 - 21:10
on Forum topic
Purple Walnut Bread. Aargh!
Walnuts in bread

Floydm
Tuesday, March 6, 2007 - 19:27
on Forum topic
Purple Walnut Bread. Aargh!
That's what I was thinking,
Squid
Tuesday, March 6, 2007 - 18:32
on Basic page
Review: Steam Maker Bread Baker
Christina, that spelt bread
Squid
Tuesday, March 6, 2007 - 18:27
on Blog post
Spelt sourdough
bubbles might or might not be yeast.
bwraith
Tuesday, March 6, 2007 - 17:40
on Forum topic
Care and Feeding of Sourdough Starter
Well as I said I got it from
JIP
Tuesday, March 6, 2007 - 16:59
on Forum topic
Baguettes
Thank you.
Overproofing
npsmama
Tuesday, March 6, 2007 - 15:41
on Forum topic
Top of bread flat - why?
mmm pita!
pompeii
Tuesday, March 6, 2007 - 13:32
on Basic page
Pita Bread
Absolutely!
Cliff Johnston
Tuesday, March 6, 2007 - 11:41
on Forum topic
Whole Grain Storage
There is a book by Kiko
ron45
Tuesday, March 6, 2007 - 10:55
on Forum topic
Adobe Bake Ovens
Those look fabulous!

zolablue
Tuesday, March 6, 2007 - 10:12
on Forum topic
Baguettes
Thank you Cliff. Got it this
ron45
Tuesday, March 6, 2007 - 09:35
on Forum topic
Whole Grain Storage
Sounds like overproofing
Anonymous
Tuesday, March 6, 2007 - 08:57
on Forum topic
Top of bread flat - why?
Sometimes it better to just leave it
L_M
Tuesday, March 6, 2007 - 08:40
on Forum topic
Top of bread flat - why?
Clues from the fridge
L_M
Tuesday, March 6, 2007 - 08:29
on Forum topic
Care and Feeding of Sourdough Starter
spelt miche looks good...
bwraith
Tuesday, March 6, 2007 - 07:30
on Blog post
Spelt sourdough
my starter is milder, maybe
bwraith
Tuesday, March 6, 2007 - 07:24
on Blog post
In search of a good miche...
Spelt flour
Christina
Tuesday, March 6, 2007 - 07:18
on Blog post
Spelt sourdough
Wow, what a lineup of flour
pumpkinpapa
Tuesday, March 6, 2007 - 07:14
on Blog post
In search of a good miche...
re: restaurant supply
breadnerd
Tuesday, March 6, 2007 - 06:33
on Basic page
Review: Steam Maker Bread Baker
Cover
mattie405
Tuesday, March 6, 2007 - 00:04
on Basic page
Review: Steam Maker Bread Baker
Latest Barrel Link
Cliff Johnston
Monday, March 5, 2007 - 20:02
on Forum topic
Whole Grain Storage
flat tops
Wayne
Monday, March 5, 2007 - 19:49
on Forum topic
Top of bread flat - why?
Restaurant grade ovens
Sylviambt
Monday, March 5, 2007 - 17:41
on Forum topic
Restaurant-grade ovens?
ranges
Sylviambt
Monday, March 5, 2007 - 17:39
on Forum topic
Restaurant-grade ovens?
24 Hours For Aging
Cliff Johnston
Monday, March 5, 2007 - 16:00
on Forum topic
Home-MIlled Flour vs. Store-Bought Flour Rye Bread
Wow, Beautiful bread
Anonymous
Monday, March 5, 2007 - 15:15
on Forum topic
Home-MIlled Flour vs. Store-Bought Flour Rye Bread
desem/german mixer?/ course vs. fine/ RON
cecilB
Monday, March 5, 2007 - 14:55
on Forum topic
desem bread
Thanks again Susan it was
ron45
Monday, March 5, 2007 - 14:52
on Forum topic
desem bread
Thanks Susan, I have since
ron45
Monday, March 5, 2007 - 14:49
on Forum topic
desem bread
Aged Flour - 24 Hours, and...
Cliff Johnston
Monday, March 5, 2007 - 14:39
on Forum topic
Home-MIlled Flour vs. Store-Bought Flour Rye Bread
Right You Are
Cliff Johnston
Monday, March 5, 2007 - 14:37
on Forum topic
Home-MIlled Flour vs. Store-Bought Flour Rye Bread
ranges
cecilB
Monday, March 5, 2007 - 14:32
on Forum topic
Restaurant-grade ovens?
Question and comments...

zolablue
Monday, March 5, 2007 - 13:39
on Forum topic
Care and Feeding of Sourdough Starter
Susan, that's a great idea.
Squid
Monday, March 5, 2007 - 13:30
on Basic page
Review: Steam Maker Bread Baker
A suggestion for Squid

Susan
Monday, March 5, 2007 - 13:21
on Basic page
Review: Steam Maker Bread Baker
Thanks for the review
Squid
Monday, March 5, 2007 - 13:08
on Basic page
Review: Steam Maker Bread Baker
Kitchen Aid
Squid
Monday, March 5, 2007 - 13:00
on Forum topic
Home Ovens
Nothing new
L_M
Monday, March 5, 2007 - 12:59
on Forum topic
Care and Feeding of Sourdough Starter
Nice review
ehanner
Monday, March 5, 2007 - 12:36
on Basic page
Review: Steam Maker Bread Baker
Oh, the suffering...
Christina
Monday, March 5, 2007 - 12:21
on Forum topic
Home-MIlled Flour vs. Store-Bought Flour Rye Bread
Awesome Bread Knife
Cliff Johnston
Monday, March 5, 2007 - 11:55
on Forum topic
Home-MIlled Flour vs. Store-Bought Flour Rye Bread