Earlier today Chicago Amateur Bread Bakers [1] hosted the October 2012 #BreadChat [2] on Twitter [3]. Now in its ninth month, #BreadChat [2] is a Twitter [3] discussion hour for bakers of yeasted, artisanal breads.

During #BreadChat, @AmateurBakers [4] led the discussion through a handful of questions related to yeasted bread baking. During the October #BreadChat, we discussed techniques for developing one's own bread formulas. We were delighted to welcome back Eric Duhamel (@EricFrenchBaker [5]), Master Baker at Daylesford Organic, as co-host.

Below is the transcript of the chat. Please read from bottom to top, Twitter-style.

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AmateurBakers [6] @floursaltwater [7] Tyvärr. Nästa #BreadChat [8] kommer 14:e november kl. 21:00 i Sverige. Hoppas du får delta i! -4:13 PM Oct 24th, 2012

floursaltwater [7] Merde. Missed #breadchat [9]. -4:06 PM Oct 24th, 2012

blogypan [10] @risedough [11] @tiaingle [12] @Miquel_Saborit [13] @AmateurBakers [6]Buenos dias, tardes o noches, según corresponda #breadchat [9] -3:42 PM Oct 24th, 2012

tiaingle [12] @Miquel_Saborit [13] @blogypan [10] si pero aquí es la madrugada para#BreadChat [8] muyyyyyy temprano! Hasta la próxima -3:32 PM Oct 24th, 2012

risedough [11] @AmateurBakers [6] I am sorry for coming late to ·#Breadchat [14]Thanks for following @risedough [11] -3:18 PM Oct 24th, 2012

Miquel_Saborit [13] @AmateurBakers [6] @blogypan [10] @risedough [11] @thefreshloaf [15]sorry I'm late, until next time guys! #breadchat [9] -3:17 PM Oct 24th, 2012

AmateurBakers [6] @Miquel_Saborit [13] @blogypan [10] @risedough [11] Look for the#BreadChat [8] transcript, posted @thefreshloaf [15] soon -3:14 PM Oct 24th, 2012

AmateurBakers [6] @drmuerte [16] Thank you for spreading the word about today's #BreadChat [8] -3:12 PM Oct 24th, 2012

tiaingle [12] @MortalGreenWhim [17] @amateurbakers [18] @ericfrenchbaker [19]@Miquel_Saborit [13] ratios still remain important overall #BreadChat [8] -3:12 PM Oct 24th, 2012

AmateurBakers [6] @blogypan [10] @risedough [11] Thanks for coming to today's#BreadChat [8]! Chat hour ended 10 min ago, but there are some bakers here chatting. Join in! -3:12 PM Oct 24th, 2012

risedough [11] #breadchat [9] hello from Uruguay! -3:09 PM Oct 24th, 2012

AmateurBakers [6] Hello @Miquel_Saborit [13] Today's #BreadChat [8] just ended, but there are still a few bakers continuing the chat... -3:09 PM Oct 24th, 2012

blogypan [10] @AmateurBakers [6] Hi everyone! I'm from Madrid #breadchat [9]-3:08 PM Oct 24th, 2012

AmateurBakers [6] @Reddogbakery [20] @luis_jimenez_m [21] @OnBlank [22] Thanks for listening in to today's #BreadChat [8] -3:08 PM Oct 24th, 2012

Miquel_Saborit [13] #breadchat [9] hello from Catalonia! -3:08 PM Oct 24th, 2012

acousticcoffee [23] @AmateurBakers [6] thanks for having me and organising! night all #breadchat [9] -3:05 PM Oct 24th, 2012

AmateurBakers [6] @DavidAlayeto [24] Welcome to #BreadChat [8]! Always with grams and baker's % -3:05 PM Oct 24th, 2012

AmateurBakers [6] Thank you for joining in today's #BreadChat [8],@cookingath0me [25] @acousticcoffee [23] @jbell54 [26] -3:04 PM Oct 24th, 2012

DavidAlayeto [24] #BreadChat [8] Q2: about records/notes taken when developing a new formula, do you work with grams/cups or baker's percentage? -3:04 PM Oct 24th, 2012

tiaingle [12] #BreadChat [8] @AmateurBakers [6] all good fun happy to make this time! -3:03 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] Thanks everyone...lots to think about! -3:03 PM Oct 24th, 2012

AmateurBakers [6] Bakers are welcome to stay on and continue the chat#BreadChat [8] -3:02 PM Oct 24th, 2012

tiaingle [12] #BreadChat [8] thank you @EricFrenchBaker [28] hydration temps most enlightening gives jazz to bread! -3:02 PM Oct 24th, 2012

AmateurBakers [6] That's a wrap! Thanks to all of the amateur, professional, and semi-professional bread bakers who participated in today's #BreadChat [8] -3:02 PM Oct 24th, 2012

AmateurBakers [6] @EastcourtManor [27] @tiaingle [12] @MortalGreenWhim [17] Thank you for participating in today's #BreadChat [8] -3:01 PM Oct 24th, 2012

MortalGreenWhim [17] @AmateurBakers [6] @ericfrenchbaker [19] Stimulating as always. Thank you #Breadchat [14] -3:00 PM Oct 24th, 2012

EricFrenchBaker [28] Have all a good evening, day, night... #BreadChat [8] -3:00 PM Oct 24th, 2012

EricFrenchBaker [28] @EastcourtManor [27] It's not exactly that. It's more complex. It's due to the chemistry of the gluten and the fermentation.#BreadChat [8] -2:59 PM Oct 24th, 2012

AmateurBakers [6] Thank you @EricFrenchBaker [28] for co-hosting #BreadChat [8]-2:59 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] @EricFrenchBaker [28] It is good to talk about the bread singing -2:59 PM Oct 24th, 2012

EricFrenchBaker [28] I'm sorry but I have to leave now. #BreadChat [8] -2:58 PM Oct 24th, 2012

tiaingle [12] #BreadChat [8] in the winter I get better results warming the water in summer when 30C+ it's not necessary -2:58 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] Adjustments for weather ...when its cold the flour absorbs less water from air but is also less sticky...so either up or down ;-) -2:58 PM Oct 24th, 2012

MortalGreenWhim [17] @AmateurBakers [6] @tiaingle [12] @ericfrenchbaker [19] that's the excitement. There is no master formula, always something new#Breadchat [14] -2:57 PM Oct 24th, 2012

tiaingle [12] @EricFrenchBaker [28] aaah #BreadChat [8] thanks that makes sense!-2:56 PM Oct 24th, 2012

MortalGreenWhim [17] @EricFrenchBaker [28] @tiaingle [12] Bread poetry! #Breadchat [14]-2:56 PM Oct 24th, 2012

tiaingle [12] @EricFrenchBaker [28] bien sur! #BreadChat [8] bread is music! -2:55 PM Oct 24th, 2012

EricFrenchBaker [28] @tiaingle [12] No, what we meant is that you adapt your water temperature to the circumstances. Then, you keep the consistency. #BreadChat [8] -2:55 PM Oct 24th, 2012

AmateurBakers [6] @tiaingle [12] @MortalGreenWhim [17] @EricFrenchBaker [28] Seeing many bread formulas, one becomes aware of ranges of hydrations, enrichments #BreadChat [8] -2:54 PM Oct 24th, 2012

EricFrenchBaker [28] @tiaingle [12] In France, we talk about the song of the bread at the unloading from the oven. ;-) #BreadChat [8] -2:53 PM Oct 24th, 2012

cookingath0me [25] Question. Is it better to have a slightly wetter dough to achieve better soft in the inside chewy in the outside texture?#BreadChat [8] -2:53 PM Oct 24th, 2012

acousticcoffee [23] @cookingath0me [25] @EricFrenchBaker [28] with a longer pre-ferment it actually improved #breadchat [9] -2:52 PM Oct 24th, 2012

tiaingle [12] #BreadChat [8] so the warmer the weather a higher hydration is required? -2:52 PM Oct 24th, 2012

MortalGreenWhim [17] @tiaingle [12] @ericfrenchbaker [19] % are consistent as dough volume required increases. Not compared diff formulas as each is specific #Breadchat [14] -2:52 PM Oct 24th, 2012

AmateurBakers [6] And if you've been listening in to #BreadChat [8] -- or if you've just come online -- please say hello and tell us where you're from. -2:52 PM Oct 24th, 2012

AmateurBakers [6] We have a few minutes left for #BreadChat [8]. Let's open the floor to other questions. -2:51 PM Oct 24th, 2012

tiaingle [12] #BreadChat [8] have you ever listened to bread bake? It has music sound of its own! -2:51 PM Oct 24th, 2012

jbell54 [26] @EastcourtManor [27] it was based on the River Cottage recipe with substitution of the milk for soya milk and butter for goats butter.#breadchat [9] -2:51 PM Oct 24th, 2012

EricFrenchBaker [28] @tiaingle [12] @MortalGreenWhim [17] You know already like it should sound like before to play the first note. #BreadChat [8] -2:50 PM Oct 24th, 2012

EricFrenchBaker [28] @tiaingle [12] @MortalGreenWhim [17] That's the basis of a design from scratch. It's like when you play music. #BreadChat [8] -2:49 PM Oct 24th, 2012

tiaingle [12] @EricFrenchBaker [28] meaning increase hydration when really hot?#BreadChat [8] -2:49 PM Oct 24th, 2012

jbell54 [26] #breadchat [9] it seems to me that bread making is chemistry sprinkled with creativity. A real renaissance activity! -2:49 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] @jbell54 [26] Please share! -2:48 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] @acousticcoffee [23] 10% difference is quite a lot...but you do need to adapt for the weather -2:48 PM Oct 24th, 2012

EricFrenchBaker [28] @acousticcoffee [23] Usually, a cooler dough can get less hydration that a warmer one. #BreadChat [8] -2:47 PM Oct 24th, 2012

tiaingle [12] @MortalGreenWhim [17] @ericfrenchbaker [19] #BreadChat [8] my Q is can you see % parallels with different formulas you tried on your spreadsheets? -2:47 PM Oct 24th, 2012

jbell54 [26] @EastcourtManor [27] yes, I have a record but not on spreadsheet just the recipe.#breadchat [9] -2:46 PM Oct 24th, 2012

EricFrenchBaker [28] @acousticcoffee [23] Hydration and dough consistence are linked. Temperature influences the chemistry of the dough...#BreadChat [8] -2:46 PM Oct 24th, 2012

EricFrenchBaker [28] @cookingath0me [25] That's why I say that it's a whole. You can't really consider one without the other. #BreadChat [8] -2:45 PM Oct 24th, 2012

acousticcoffee [23] so i found my hydration changed by about 10% when it got cooler this month and achieved same results - is that balancing?#breadchat [9] -2:45 PM Oct 24th, 2012

EricFrenchBaker [28] @cookingath0me [25] So, "balancing" is setting up what you call the formula. This is also directly linked to the recipe (method).#BreadChat [8] -2:44 PM Oct 24th, 2012

AmateurBakers [6] @EricFrenchBaker [28] We've seen the term "balancing" used in different ways. We wondered what meaning it has to you.#BreadChat [8] -2:44 PM Oct 24th, 2012

cookingath0me [25] @EricFrenchBaker [28] @jbell54 [26] @eastcourtmanor [29]absolutely! Especially when ur experimenting. #BreadChat [8] -2:43 PM Oct 24th, 2012

tiaingle [12] #BreadChat [8] the weather affects everything too down here! One minute hot, then blasting hot! -2:43 PM Oct 24th, 2012

EricFrenchBaker [28] @tiaingle [12] @AmateurBakers [6] For me, what's important is do I get what I wanted or not ? #BreadChat [8] -2:43 PM Oct 24th, 2012

cookingath0me [25] #BreadChat [8] Balancing. I understand it to be ratios of each ingredients to use to get the same results. -2:42 PM Oct 24th, 2012

MortalGreenWhim [17] @tiaingle [12] @ericfrenchbaker [19] @amateurbakers [18]spreadsheets work well for bakers% and can manage pre-ferments#Breadchat [14] -2:42 PM Oct 24th, 2012

tiaingle [12] #breadchat [9] balancing a formula to me means balancing gluten levels, hydration & acidity, if used @AmateurBakers [6] -2:41 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] @jbell54 [26] I hope you wrote down what you did!!!!!!!!!!!! -2:41 PM Oct 24th, 2012

acousticcoffee [23] RT @EastcourtManor [27]: #BreadChat [8] Q3 I don't know what balancing the formula means...but always interested to learn! -2:41 PM Oct 24th, 2012

EricFrenchBaker [28] @jbell54 [26] @EastcourtManor [27] Luck is a cool ingredient ! ;-) #BreadChat [8] -2:41 PM Oct 24th, 2012

cookingath0me [25] Balancing. Now were talking chemistry #BreadChat [8] -2:41 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] Q3 I don't know what balancing the formula means...but always interested to learn! -2:41 PM Oct 24th, 2012

cookingath0me [25] @jbell54 [26] I tend to do it nowadays. Bake without recipe. Sometimes it goes well sometimes I fail. But its so rewarding in the end#BreadChat [8] -2:40 PM Oct 24th, 2012

jbell54 [26] @EastcourtManor [27] first time lucky then.#breadchat [9] -2:39 PM Oct 24th, 2012

EricFrenchBaker [28] @AmateurBakers [6] What do you mean by "balancing" a formula ? #BreadChat [8] -2:39 PM Oct 24th, 2012

EricFrenchBaker [28] @AmateurBakers [6] Actually, wholemeal is usually trickier than white flour... #BreadChat [8] -2:37 PM Oct 24th, 2012

jbell54 [26] @cookingath0me [25] I used soya milk, goats butter and 4 eggs. We can't eat cows milk products.#breadchat [9]. No recipe! Wow!! -2:37 PM Oct 24th, 2012

cookingath0me [25] #BreadChat [8] there is an android app for bakers?#amazingtechnology [30] -2:37 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] @jbell54 [26] I feel like brioche is almost its own special topic... its a very hard dough to get right -2:37 PM Oct 24th, 2012

AmateurBakers [6] Q3: What goes into "balancing" a formula? What does balancing a formula mean to you? #BreadChat [8] @EricFrenchBaker [28] -2:37 PM Oct 24th, 2012

AmateurBakers [6] Let's move on to question 3 #BreadChat [8] -2:36 PM Oct 24th, 2012

EricFrenchBaker [28] @jbell54 [26] Spelt has a gluten more delicate than wheat. That's the main reason. #BreadChat [8] -2:36 PM Oct 24th, 2012

tiaingle [12] @EricFrenchBaker [28] @amateurbakers [18] #BreadChat [8] to what extent does spreadsheet replicate bakers % then? -2:36 PM Oct 24th, 2012

EricFrenchBaker [28] @jbell54 [26] Bakery is very simple at the basis. When you're going further, it's very complicated. I've got a technical book of 450 p.#BreadChat [8] -2:35 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] The android app is very simple - I'm sure these spreadsheets are more sophisticated! -2:35 PM Oct 24th, 2012

AmateurBakers [6] @EricFrenchBaker [28] Rules of thumb to predict how much tweaking a recipe can take? E.g. whole grains more tolerant than white flour? #BreadChat [8] -2:35 PM Oct 24th, 2012

cookingath0me [25] @jbell54 [26] I made it last weekend w/o a recipe to follow. Turns out more eggs amd butter were needed. It was ok-ish though.#BreadChat [8] -2:35 PM Oct 24th, 2012

EricFrenchBaker [28] @AmateurBakers [6] I designed all the template myself. It's a lot of work but it runs like I want. #BreadChat [8] -2:34 PM Oct 24th, 2012

MortalGreenWhim [17] @EricFrenchBaker [28] I have similar homemade spreadsheet. Ordes come out as loaf qty and doughs required. Saves the mental maths #Breadchat [14] -2:33 PM Oct 24th, 2012

jbell54 [26] @EricFrenchBaker [28] is that because spelt is less tolerant?#breadchat [9] -2:33 PM Oct 24th, 2012

tiaingle [12] #BreadChat [8] understanding the gluten levels of flour will affect make up of recipe don't you think @EricFrenchBaker [28] ? -2:33 PM Oct 24th, 2012

EricFrenchBaker [28] @EastcourtManor [27] I'll have a look at this. For those who don't have an Android device, you can still get an emulator. #BreadChat [8]-2:33 PM Oct 24th, 2012

jbell54 [26] @EricFrenchBaker [28] hmm, it's that etc that worries me!#breadchat [9]-2:32 PM Oct 24th, 2012

AmateurBakers [6] @EricFrenchBaker [28] Did you make an Excel template for yourself (or does your bakery have access to professional baking software)? #BreadChat [8] -2:32 PM Oct 24th, 2012

EricFrenchBaker [28] @jbell54 [26] For example, my 100 % spelt sourdough recipe is not very much tolerant. My seeded sourdough is very tolerant.#BreadChat [8] -2:31 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] android app link: https://t.co/ZIyk7LJH [31] -2:31 PM Oct 24th, 2012

MortalGreenWhim [17] @AmateurBakers [6] I trial a recipe until the flavour and look of the loaf are good. Then I do the spreadsheet and keep tweaking. #Breadchat [14] -2:31 PM Oct 24th, 2012

EricFrenchBaker [28] @jbell54 [26] Here, it's very technical. It depends on the flour basis, the richness of the dough, etc...#BreadChat [8] -2:30 PM Oct 24th, 2012

AmateurBakers [6] @jbell54 [26] @EricFrenchBaker [28] A good way to find out is lots of trials and error. #BreadChat [8] -2:30 PM Oct 24th, 2012

jbell54 [26] @cookingath0me [25] #breadchat [9] made brioche today for first time. Pleased but not confident I could play around with it. -2:30 PM Oct 24th, 2012

jbell54 [26] @EricFrenchBaker [28] #breadchat [9] yes that's what I find but I don't know what makes one recipe more tolerant than another. -2:28 PM Oct 24th, 2012

AmateurBakers [6] @EastcourtManor [27] We'd still like to test out your android app, but don't yet have an android among us. #BreadChat [8] -2:28 PM Oct 24th, 2012

cookingath0me [25] I write up the measurements of each ingredients. However I only do so with enriched dough ie brioche. #BreadChat [8] -2:28 PM Oct 24th, 2012

tiaingle [12] #BreadChat [8] just keep noted on my iPad then notes are at my fingertips! -2:27 PM Oct 24th, 2012

EricFrenchBaker [28] @MortalGreenWhim [17] Me, I've got a complex spreadsheet template on which I enter my orders and gives mes all the recipes of the day. #BreadChat [8] -2:27 PM Oct 24th, 2012

AmateurBakers [6] @MortalGreenWhim [17] "once it works" :-) Before it works, what is your process like? Pencil and paper? Chalkboard by the bench?#BreadChat [8] -2:27 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] Oh dear Sonya that is very geeky...I wrote an android app to help but probably not as flexible -2:26 PM Oct 24th, 2012

EricFrenchBaker [28] @jbell54 [26] It depends.. Some recipes are very tolerant. Some others are not at all. #BreadChat [8] -2:26 PM Oct 24th, 2012

MortalGreenWhim [17] #Breadchat [14] It all goes on a spreadsheet once the loaf works! Then have a standard sheet for each bread to make 2 to 20+#geek [32] -2:25 PM Oct 24th, 2012

jbell54 [26] #breadchat [9] hi I'm from Worcestershire in England. Interesting point about how far you can change a recipe and still succeed. -2:24 PM Oct 24th, 2012

tiaingle [12] #breadchat [9] formula remains the same, ingredients change -2:23 PM Oct 24th, 2012

AmateurBakers [6] @Reddogbakery [20] Welcome to #BreadChat [8]! -2:23 PM Oct 24th, 2012

tiaingle [12] #breadchat [9] different ratios of flour types is what I record -2:22 PM Oct 24th, 2012

Reddogbakery [20] #breadchat [9], hello -2:22 PM Oct 24th, 2012

AmateurBakers [6] @drmuerte [16] @luis_jimenez_m [21] Welcome to #BreadChat [8]!#BreadChat [8] -2:21 PM Oct 24th, 2012

EricFrenchBaker [28] @AmateurBakers [6] @EastcourtManor [27] Personally, I think that the nomenclature "formula" vs. "recipe" is quite confusing.#BreadChat [8] -2:21 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] @EricFrenchBaker [28] ...then I mean same recipe different method ;-) -2:21 PM Oct 24th, 2012

luis_jimenez_m [21] Hi everybody! Listening from Spain. Very interesting chat today. #BreadChat [8] -2:21 PM Oct 24th, 2012

AmateurBakers [6] Q2: What records/notes do you write when experimenting to develop a new bread formula? What details are most important to you? #BreadChat [8] -2:20 PM Oct 24th, 2012

AmateurBakers [6] Let's move on to question 2 #BreadChat [8]@EricFrenchBaker [28] -2:20 PM Oct 24th, 2012

drmuerte [16] RT @AmateurBakers [6]: #BreadChat [8] is on! If you're listening in, say hello and tell us where you're listening from -2:20 PM Oct 24th, 2012

EricFrenchBaker [28] @AmateurBakers [6] @EastcourtManor [27] In France, we don't talk about fomrula and recipe. We talk about recipe and method.#BreadChat [8] -2:18 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] I mean change the sequence of instructions. e.g. Try soaking the fruit...or make up the dough and add the dry ingredients... -2:18 PM Oct 24th, 2012

EricFrenchBaker [28] @AmateurBakers [6] For me, recipe and formula as you say, is a whole. They can't be dissociated if you want to get the right result. #BreadChat [8] -2:18 PM Oct 24th, 2012

AmateurBakers [6] @tiaingle [12] Welcome to #BreadChat [8]. Thanks for getting up early to chat with us! -2:17 PM Oct 24th, 2012

tiaingle [12] G'day #BreadChat [8] from down under this is Tia -2:16 PM Oct 24th, 2012

AmateurBakers [6] #BreadChat [8] is on! If you're listening in, say hello and tell us where you're listening from -2:16 PM Oct 24th, 2012

cookingath0me [25] Even a little bit of fat makes a whole lot of difference. Now it makes me wonder how truffle oil can change my usual bread.#BreadChat [8] -2:16 PM Oct 24th, 2012

EricFrenchBaker [28] Q1: After, you need some inspiration. #BreadChat [8] -2:16 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] Q1 I agree with Eric - great success this weekend adding cobnuts and apple to my basic spelt sourdough recipe-2:16 PM Oct 24th, 2012

AmateurBakers [6] @EastcourtManor [27] "changing the recipe rather than the formula" -- do you mean, swap out ingredients, while leaving ratios intact? #BreadChat [8] -2:15 PM Oct 24th, 2012

EricFrenchBaker [28] Q1: Then, you play with it. You can change the ingredients, the method, put some added ingredients... #BreadChat [8] -2:14 PM Oct 24th, 2012

AmateurBakers [6] Often start w/my tastebuds, trying to recreate a taste memory, or something I've sampled. But this approach's often overwhelming #BreadChat [8] -2:14 PM Oct 24th, 2012

cookingath0me [25] #BreadChat [8] interesting question. I tend to use the idea of usual 500g to 300ml and add any seeds or nuts that I have in handy.-2:14 PM Oct 24th, 2012

EricFrenchBaker [28] Q1: More seriously, I'd say that it's best to start with a basic recipe with which you're very comfortable. #BreadChat [8] -2:13 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] sometimes you find a brilliant formula and changing the recipe rather than the formula can yield amazing results-2:13 PM Oct 24th, 2012

MortalGreenWhim [17] @EastcourtManor [27] I try a number of other bakers' formulas and adapt until I get the loaf I like #Breadchat [14] -2:12 PM Oct 24th, 2012

EricFrenchBaker [28] @AmateurBakers [6] Just for fun, I would say in the kitchen ! ;-) #BreadChat [8] -2:11 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] Q1. I always start with a more experienced and wiser baker's recipe. -2:10 PM Oct 24th, 2012

AmateurBakers [6] Q1: When developing a new bread formula, where is a good place to begin? #BreadChat [8] @EricFrenchBaker [28] -2:08 PM Oct 24th, 2012

AmateurBakers [6] @EricFrenchBaker [28] Today we discuss techniques for developing one's own bread formulas. We'll begin with Question #1 [33]now. #BreadChat [8] -2:07 PM Oct 24th, 2012

AmateurBakers [6] Welcome to our co-host, @EricFrenchBaker [28]! #BreadChat [8]-2:06 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] @acousticcoffee [23] Glad to see you here - used to be a regular customer and really must get back into the weekly coffee orders! -2:06 PM Oct 24th, 2012

EricFrenchBaker [28] Good evening, afternoon, morning or night !#BreadChat [8] -2:05 PM Oct 24th, 2012

AmateurBakers [6] @jbell54 [26] @acousticcoffee [23] @OnBlank [22] Welcome to#BreadChat [8]! -2:04 PM Oct 24th, 2012

AmateurBakers [6] @jbell54 [26] We've some questions submitted in advance by bakers. We'll start with those in a few minutes once everyone says hello #BreadChat [8] -2:03 PM Oct 24th, 2012

OnBlank [22] @AmateurBakers [6] Heyooooo Kristina in Utah #breadchat [9] -2:02 PM Oct 24th, 2012

EastcourtManor [27] #BreadChat [8] Joining the discussion from Kent, England-2:02 PM Oct 24th, 2012

acousticcoffee [23] hello from my kitchen #breadchat [9] -2:02 PM Oct 24th, 2012

AmateurBakers [6] Today we'll be discussing techniques for developing one's own bread formulas. #BreadChat [8] -2:02 PM Oct 24th, 2012

jbell54 [26] #breadchat [9] signing in but not sure what to do. -2:01 PM Oct 24th, 2012

AmateurBakers [6] @cookingath0me [25] Welcome to #BreadChat [8]! -2:01 PM Oct 24th, 2012

AmateurBakers [6] Bakers, when you come online, please say hello and tell us where you're from #BreadChat [8] -2:01 PM Oct 24th, 2012

AmateurBakers [6] @MortalGreenWhim [17] @EastcourtManor [27] Welcome to#BreadChat [8]! -2:00 PM Oct 24th, 2012

AmateurBakers [6] We're happy to welcome back @EricFrenchBaker [28] as co-host. #BreadChat [8] -2:00 PM Oct 24th, 2012

AmateurBakers [6] Amateur & professional bakers alike, welcome to#BreadChat [8], now in its 9th month. http://t.co/hORMm6es [34] -2:00 PM Oct 24th, 2012

cookingath0me [25] #breadchat [9] signing in. Just after watcHing #gbbo [35] -2:00 PM Oct 24th, 2012

MortalGreenWhim [17] @AmateurBakers [6] eager for #Breadchat [14] . Yippee! -1:58 PM Oct 24th, 2012

EastcourtManor [27] RT @AmateurBakers [6]: #BreadChat [8] in 5 -1:56 PM Oct 24th, 2012

AmateurBakers [6] #BreadChat [8] in 5 -1:55 PM Oct 24th, 2012