Recent Forum and Blog Comments
- just had a bit of my 1st loafspabbygirlon Forum topic1st ever loaf disaster!!
- Hey there, I had a ton ofSomaekon Forum topicMaintaining and fine tuning a starter
- Wow that is beautiful!Surfcast23on Forum topicJason's Quick Coccodrillo Ciabatta Bread
- Major Yard Project
newchapteron Forum topicChange Always Leaves Me Conflicted - Flat second proof
naturaleighon Forum topic2nd rising - Thanks!
rgreenberg2000on Forum topicLost my spring.....overproofed? - I have no advice to give,
Adeon Forum topicLost my spring.....overproofed? - Just a few small points.ThereColin2on Forum topicYeast doubling time
- Bagel Recipe?!Ricardo Sproesseron Forum topicBagel Shop Proofing
- that was a great idea, but Ispabbygirlon Forum topic1st ever loaf disaster!!
- What it used to look like
rgreenberg2000on Forum topicLost my spring.....overproofed?
- (No subject)csteel89on Forum topicHobart A-200 Project (and motor question)
- Thanks for the feedback! Icsteel89on Forum topicHobart A-200 Project (and motor question)
- 4th day levain resultsRecoil Robon Forum topicKen Forkish why so much levain? any suggestions for leftovers?
- the missing link!redi-jedion Forum topicSourdough loosing elasticity - please help
- Instant is finer but also hasAnonymouson Forum topicGrinding active dry yeast finer?
- Sounds like the dough it tooAnonymouson Forum topicDoughnut disaster - please help!
- Great Adviceefforieon Forum topicTroubleshoot Croissant?
- Thank you!efforieon Forum topicTroubleshoot Croissant?
- Cracking noises will comeAnonymouson Forum topicHobart A-200 Project (and motor question)
- Hi Byron.
The Roadside Pie Kingon Forum topicBBA Deli Rye bread -- overproofed? Under-kneaded? - Looks good!
The Roadside Pie Kingon Forum topicHoney Spiced Rye.
- Pulled
Valduson Forum topicNo Muss No Fuss Starter - Thank you. The family ate it
jimson Forum topicToday's Loaf - Thank you. This turned out
jimson Forum topicToday's Loaf
- First time with recipe
Puck Luckon Forum topicHoney Spiced Rye. - turkish flouronurzon Forum topicHand Mixer with dough hook ruins my dough
- Ha! I had a feeling that you saw that in that yahoo/email group!
The Roadside Pie Kingon Forum topicPhilippe Gosselin Baguettes
- My suggestion would be movingsuaveon Forum topicHow to fix a too mature levain?
- What's the switch over point?MCBeakeron Forum topicYeast doubling time
- I once had a starter thatsuaveon Forum topicYeast doubling time
- 12%
mwilsonon Forum topicHand Mixer with dough hook ruins my dough - wellAnonymouson Forum topicLong room temperature proof with small amount of yeast
- Incorporation?alan856on Forum topicVery stringy dough at first stretch & fold
- ?
mwilsonon Forum topicPanetonne recipe analysis and calculator
- organic/non-organic.
idaveindyon Forum topicCan I Convert My Starter - Growth
mwilsonon Forum topicYeast doubling time
- Hi Jenny in NZ!
Mini Ovenon Blog postMini's Favorite 100% Rye Ratio - HI Amara welcome to TFL. I
Benitoon Forum topicAn intermediate baker from the east coast - The float test can certainly
Benitoon Forum topicHow to fix a too mature levain?
- Based on the colour of the
Benitoon Forum topicLovely loaf, but a bit sticky on the inside
- Fair
mwilsonon Forum topicYeast doubling time
- When I was reporting about
DanAyoon Forum topicStarters - What is your experience? - Great post, Leslie!
DanAyoon Forum topicStarters - What is your experience?
- Mitosis is a form of reproductionMCBeakeron Forum topicYeast doubling time
- Thank you for the feedbackMCBeakeron Forum topicYeast doubling time
- Totally agree that changingtheMolluskon Forum topicA lot of questions regarding the pan loaf sourdough bread ( tartine style)
- Thank You!Gwenhyferon Blog postMini's Favorite 100% Rye Ratio
- vitamin Ciztokpon Forum topicPossible Rope in Bread - Please Help!
- I'n my experience you don'tLondon Loaferon Forum topicSlowing things to a crawl