Recent Forum and Blog Comments

The starter will be refreshed once a month from SF

Antilope
Monday, February 10, 2014 - 14:27
on Forum topic
CHP Escort for 165-year-old Dough
#3

Mark Sealey
Monday, February 10, 2014 - 14:14
on Forum topic
Tastiest flours
Nice bread

Darwin
Monday, February 10, 2014 - 13:59
on Blog post
Tartine Olive & Herb Loaf + Boule & Batard Levain
If it is SD probably no

dabrownman
Monday, February 10, 2014 - 13:54
on Forum topic
Pate Fermente - overproofing
olive bread

Franko
Monday, February 10, 2014 - 13:48
on Blog post
Tartine Olive & Herb Loaf + Boule & Batard Levain
What a great marketing ploy.

dabrownman
Monday, February 10, 2014 - 13:48
on Forum topic
CHP Escort for 165-year-old Dough
Somehow I doubt it....

Song Of The Baker
Monday, February 10, 2014 - 13:40
on Forum topic
Red Cedar SD Rye
Thanks dabrowny! Good to

Song Of The Baker
Monday, February 10, 2014 - 13:38
on Blog post
Tartine Olive & Herb Loaf + Boule & Batard Levain
i recommend to new SD bakers to do the

dabrownman
Monday, February 10, 2014 - 13:38
on Forum topic
Just want to say thanks.
This happens every time

dabrownman
Monday, February 10, 2014 - 13:27
on Blog post
Tartine Olive & Herb Loaf + Boule & Batard Levain
Thanks for the info. The

Julie McLeod
Monday, February 10, 2014 - 13:23
on Blog post
A Few Loaves
They both lookd great John and the spring

dabrownman
Monday, February 10, 2014 - 13:19
on Blog post
Tartine Olive & Herb Loaf + Boule & Batard Levain
Well, what no one seems to
reptilegrrl
Monday, February 10, 2014 - 13:06
on Forum topic
autolysis in GF breads?
Thanks for the compliment!

dabrownman
Monday, February 10, 2014 - 13:04
on Blog post
Practice and progress
I thinkl= Chad's Tartine 3 will be much better than

dabrownman
Monday, February 10, 2014 - 12:34
on Forum topic
Tastiest flours
ya ever bake it?

WoodenSpoon
Monday, February 10, 2014 - 12:32
on Forum topic
Red Cedar SD Rye
My local Whole Foods

little lemon loaf
Monday, February 10, 2014 - 12:27
on Forum topic
Tastiest flours
autolyse
ml
Monday, February 10, 2014 - 12:22
on Forum topic
Tartine No3 uses less levain............why?
If it's sour, it's acidic
DavidEF
Monday, February 10, 2014 - 12:21
on Forum topic
Making a starter more sour
I suppose this is true since sour is taste and

dabrownman
Monday, February 10, 2014 - 12:16
on Forum topic
Making a starter more sour
You owe me a "Tempo" I used
adri
Monday, February 10, 2014 - 11:56
on Forum topic
Has anyone tried making their own Yeast?
Well, it works perfectly for
adri
Monday, February 10, 2014 - 11:46
on Forum topic
Big Bubbles in the Middle of the Loaf and overall inconsistnt Texture
Maintaining raisin yeast-water
DavidEF
Monday, February 10, 2014 - 11:43
on Forum topic
Has anyone tried making their own Yeast?
Tartine #3

Mark Sealey
Monday, February 10, 2014 - 11:35
on Forum topic
Tastiest flours
Amazon cookie sheet

little lemon loaf
Monday, February 10, 2014 - 11:22
on Forum topic
Dough Transfer to the Oven
I don't know yet

little lemon loaf
Monday, February 10, 2014 - 11:17
on Forum topic
Tastiest flours
My understanding is that up
shopkins1994
Monday, February 10, 2014 - 11:14
on Forum topic
Conversion for sourdough starter to dry instant yeast?
ok, apparently no reply-ers have done this yet
tkarl
Monday, February 10, 2014 - 11:14
on Forum topic
Has anyone tried making their own Yeast?
good looking bread Squarehead

Joyofgluten
Monday, February 10, 2014 - 11:14
on Blog post
Practice and progress
Wheat Montana
Wheat Rules
Monday, February 10, 2014 - 11:11
on Forum topic
Tastiest flours
milk vs powder

chasenpse
Monday, February 10, 2014 - 10:58
on Blog post
Extremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
Great baking again - or

dabrownman
Monday, February 10, 2014 - 10:52
on Blog post
A Few Loaves
the topic was how to increase
suave
Monday, February 10, 2014 - 10:47
on Forum topic
Making a starter more sour
While I was looking around to try to find the

dabrownman
Monday, February 10, 2014 - 10:40
on Forum topic
Making a starter more sour
Kind of oven peel?

little lemon loaf
Monday, February 10, 2014 - 10:33
on Forum topic
Dough Transfer to the Oven
Tartine 3

Mark Sealey
Monday, February 10, 2014 - 10:27
on Forum topic
Tastiest flours
Giusto vs Wheat Montana

Mark Sealey
Monday, February 10, 2014 - 10:25
on Forum topic
Tastiest flours
Tasty Flours

little lemon loaf
Monday, February 10, 2014 - 10:16
on Forum topic
Tastiest flours
I prefer not to draw a
suave
Monday, February 10, 2014 - 10:05
on Forum topic
Has anyone tried making their own Yeast?
Hello and welcome.
Bakingmadtoo
Monday, February 10, 2014 - 10:04
on Forum topic
Hello, Fresh Loaf!
Yep! True Dat!
DavidEF
Monday, February 10, 2014 - 09:52
on Forum topic
Has anyone tried making their own Yeast?
Yes, I think I shall be
Bakingmadtoo
Monday, February 10, 2014 - 09:50
on Forum topic
Forkish slightly less hydrated
CHP escort? Really?
DavidEF
Monday, February 10, 2014 - 09:49
on Forum topic
CHP Escort for 165-year-old Dough
Not most likely, certainly.
suave
Monday, February 10, 2014 - 09:47
on Forum topic
Has anyone tried making their own Yeast?
Thermapen

Mark Sealey
Monday, February 10, 2014 - 09:38
on Forum topic
How To Tell When Loaf Is Fully Baked??
lower hydration

Mark Sealey
Monday, February 10, 2014 - 09:35
on Forum topic
Forkish slightly less hydrated
sponges
DavidEF
Monday, February 10, 2014 - 09:23
on Forum topic
Has anyone tried making their own Yeast?
Thanks for
Anonymous
Monday, February 10, 2014 - 09:23
on Blog post
A Few Loaves
Check amazon
Anonymous
Monday, February 10, 2014 - 09:22
on Blog post
A Few Loaves
Thanks
Anonymous
Monday, February 10, 2014 - 09:18
on Blog post
A Few Loaves