Recent Forum and Blog Comments

Glad you like the bread Danni. I do like the parts

dabrownman
Sunday, February 5, 2017 - 08:38
on Blog post
Not Quite All Wheat Sprouted Sourdough
Those look great! I baked the
Anonymous
Sunday, February 5, 2017 - 07:53
on Forum topic
Issue with oven spring?
Can't argue with the peel being part of the action...

alfanso
Sunday, February 5, 2017 - 07:46
on Blog post
Hamelman Potato Bread (as Levain baguettes, of course)
Hope your starter works OK
old baker
Sunday, February 5, 2017 - 07:41
on Forum topic
New, from scratch, sourdough starter
Portuguese Sweet Bread
dosco
Sunday, February 5, 2017 - 07:40
on Blog post
Hamelman Potato Bread (as Levain baguettes, of course)
Welcome to TFL as a participating member

alfanso
Sunday, February 5, 2017 - 07:35
on Blog post
Hamelman Potato Bread (as Levain baguettes, of course)
I Used Home Milled Dark Rye

txbubba
Sunday, February 5, 2017 - 07:29
on Forum topic
New, from scratch, sourdough starter
Writing these up

alfanso
Sunday, February 5, 2017 - 07:21
on Blog post
Hamelman Potato Bread (as Levain baguettes, of course)
As mentioned in the past

alfanso
Sunday, February 5, 2017 - 07:20
on Blog post
Hamelman Potato Bread (as Levain baguettes, of course)
As I just mentioned above,

alfanso
Sunday, February 5, 2017 - 07:13
on Blog post
Hamelman Potato Bread (as Levain baguettes, of course)
Mobil FM222
Limezy
Sunday, February 5, 2017 - 07:09
on Forum topic
Hobart N50 restoration experience
I've been "aware" of Portuguese bread...

alfanso
Sunday, February 5, 2017 - 07:09
on Blog post
Hamelman Potato Bread (as Levain baguettes, of course)
These look great!Just a few

Isand66
Sunday, February 5, 2017 - 07:08
on Blog post
Hamelman Potato Bread (as Levain baguettes, of course)
Thanks Ski!Just got back on

Isand66
Sunday, February 5, 2017 - 06:54
on Blog post
Pita!!! and some other baked delights.
That how I did it,

phaz
Sunday, February 5, 2017 - 06:37
on Forum topic
New, from scratch, sourdough starter
One of the best

Martin from KAF
Sunday, February 5, 2017 - 06:34
on Forum topic
Iranian Barbari Bread (نان بربری سنتی ایران)
What is in a name?
gerhard
Sunday, February 5, 2017 - 06:00
on Forum topic
recipe credits for bakeries
I use a
Benjamin Holland
Sunday, February 5, 2017 - 05:53
on Blog post
Pain Complet
Another home bakery here ...

drogon
Sunday, February 5, 2017 - 05:52
on Forum topic
recipe credits for bakeries
Using Similar Recipes

k802
Sunday, February 5, 2017 - 05:32
on Forum topic
recipe credits for bakeries
It's the Method that Matters

jimbtv
Sunday, February 5, 2017 - 05:25
on Forum topic
recipe credits for bakeries
A Levain & a Starter is the same thing
Anonymous
Sunday, February 5, 2017 - 01:47
on Forum topic
Could I have killed the yeast in my starter .. getting bad results
really nice looking loaf

SusanMcKennaGrant
Sunday, February 5, 2017 - 01:36
on Blog post
Pain Complet
if the starter

Mini Oven
Sunday, February 5, 2017 - 00:51
on Forum topic
Could I have killed the yeast in my starter .. getting bad results
Thanks for this

SusanMcKennaGrant
Sunday, February 5, 2017 - 00:28
on Blog post
Hamelman Potato Bread (as Levain baguettes, of course)
It doesn't make good crumbs so
Vtg79
Saturday, February 4, 2017 - 23:35
on Forum topic
Could I have killed the yeast in my starter .. getting bad results
Wow! Thanks ... appreciate the details.
Vtg79
Saturday, February 4, 2017 - 22:47
on Forum topic
Baking stone question
Looks grand!

Truth Serum
Saturday, February 4, 2017 - 21:22
on Blog post
When you finally have a breakthrough...
Birthday greetings

Truth Serum
Saturday, February 4, 2017 - 21:15
on Blog post
Not Quite All Wheat Sprouted Sourdough
Good for you!

Truth Serum
Saturday, February 4, 2017 - 21:09
on Blog post
Hamelman Potato Bread (as Levain baguettes, of course)
Came out perfect!

Truth Serum
Saturday, February 4, 2017 - 21:05
on Blog post
Pain de Mie
Happy Birthday...

Yippee
Saturday, February 4, 2017 - 19:28
on Blog post
Not Quite All Wheat Sprouted Sourdough
recipes are in the common domaine

estherc
Saturday, February 4, 2017 - 17:13
on Forum topic
recipe credits for bakeries
75% whole wheat

Lazy Loafer
Saturday, February 4, 2017 - 16:47
on Forum topic
Issue with oven spring?
Mmmmmm...

Lazy Loafer
Saturday, February 4, 2017 - 16:40
on Forum topic
Improvement from last loaf [tartine country recipe - 65% hydration]
Fun, huh? :)

Lazy Loafer
Saturday, February 4, 2017 - 16:29
on Forum topic
I am no longer afraid
No yeast!

Lazy Loafer
Saturday, February 4, 2017 - 16:27
on Forum topic
Could I have killed the yeast in my starter .. getting bad results
Recipes

Lazy Loafer
Saturday, February 4, 2017 - 16:23
on Forum topic
recipe credits for bakeries
How much salt did you add?
AndrewT
Saturday, February 4, 2017 - 16:19
on Forum topic
Sourdough pizza experiment
Most bakeries have recipes
gerhard
Saturday, February 4, 2017 - 15:11
on Forum topic
recipe credits for bakeries
Credit

JTB
Saturday, February 4, 2017 - 14:50
on Forum topic
recipe credits for bakeries
Would you expect more oven
Anonymous
Saturday, February 4, 2017 - 14:48
on Forum topic
Issue with oven spring?
That chocolate cake that my wife and daughter

dabrownman
Saturday, February 4, 2017 - 14:14
on Blog post
Not Quite All Wheat Sprouted Sourdough
Thanks
Benjamin Holland
Saturday, February 4, 2017 - 14:04
on Blog post
Pain Complet
Thanks for the birthday congrats. JP Morgan

dabrownman
Saturday, February 4, 2017 - 14:02
on Blog post
Not Quite All Wheat Sprouted Sourdough
A friend of my daughter's from high school

dabrownman
Saturday, February 4, 2017 - 13:57
on Blog post
Not Quite All Wheat Sprouted Sourdough
Lovely

Dana D
Saturday, February 4, 2017 - 13:52
on Forum topic
Improvement from last loaf [tartine country recipe - 65% hydration]
Thanks and yes

SusanMcKennaGrant
Saturday, February 4, 2017 - 13:25
on Blog post
Pane Casereccio Siciliano
okinawa

Debra Wink
Saturday, February 4, 2017 - 13:21
on Blog post
The Pineapple Juice Solution, Part 1
Yay! Good job!

Danni3ll3
Saturday, February 4, 2017 - 12:40
on Forum topic
I am no longer afraid