Recent Forum and Blog Comments

it's all coming together

Franko
Thursday, November 24, 2011 - 16:10
on Blog post
Shoyu-Roasted Seed Bread; Pain de Campagne; Ciabatta; Rossisky, Panned Wholewheat Bread
I have certainly come a very long way since joining TFL

AnnaInNC
Thursday, November 24, 2011 - 16:05
on Forum topic
Happy Thanksgiving
clarification and moving right along
Anonymous
Thursday, November 24, 2011 - 15:39
on Forum topic
Sourcream as efficient, good substitute for egg
No doubt about it

hanseata
Thursday, November 24, 2011 - 15:30
on Forum topic
Bread Recipe
Thank you Akiko!

Franko
Thursday, November 24, 2011 - 15:26
on Blog post
Le pavé d’autrefois and a Multigrain Pain au Levain
See, I'm too busy playing

Stephanie Brim
Thursday, November 24, 2011 - 14:23
on Forum topic
Fermentometer
Another convert
Gini
Thursday, November 24, 2011 - 13:42
on Basic page
Buttermilk Cluster
Ciril Hitz.
tikidoc
Thursday, November 24, 2011 - 13:23
on Forum topic
Bread Recipe
Removing Excess Flour
ph_kosel
Thursday, November 24, 2011 - 13:16
on Blog post
Couchie Couchie Coo - Testing my new Linen Bakers Couche
Gabe, I love the outdoor

Janetcook
Thursday, November 24, 2011 - 12:52
on Blog post
First blog post- 100% rye, Struan, SD, and them dang crescent rolls!
my own
Ford
Thursday, November 24, 2011 - 11:59
on Forum topic
Bread Recipe
Sounds like a meal Iwould
gerhard
Thursday, November 24, 2011 - 11:40
on Forum topic
How much does it cost to bake a loaf of bread?
Lactose intol

Stuart Borken
Thursday, November 24, 2011 - 11:38
on Forum topic
Interesting research article about the Gluten reducing qualities of Natural sourdough fermentation
I have used it some too. Not
tikidoc
Thursday, November 24, 2011 - 11:35
on Forum topic
A different kind of flour
@ Chuck
jcking
Thursday, November 24, 2011 - 11:28
on Forum topic
Collecting Data to Determine Baked Loaf by Weight
Happy THanksgiving to all who

SallyBR
Thursday, November 24, 2011 - 11:25
on Forum topic
Happy Thanksgiving
I second that!
plevee
Thursday, November 24, 2011 - 11:19
on Forum topic
Happy Thanksgiving
Cost of making bread

Stuart Borken
Thursday, November 24, 2011 - 11:13
on Forum topic
How much does it cost to bake a loaf of bread?
I suppose there's that.
Anonymous
Thursday, November 24, 2011 - 10:39
on Forum topic
Sourcream as efficient, good substitute for egg
Mystery solved.
Anonymous
Thursday, November 24, 2011 - 10:37
on Forum topic
How much does it cost to bake a loaf of bread?
new book P.S.!

joyfulbaker
Thursday, November 24, 2011 - 10:29
on Blog post
new book
I have been wondering about this myself

breadforfun
Thursday, November 24, 2011 - 10:23
on Blog post
Balloon bread section - good or bad?
new book

joyfulbaker
Thursday, November 24, 2011 - 10:22
on Blog post
new book
Ok my two cents,
EvaB
Thursday, November 24, 2011 - 09:49
on Forum topic
Need help with what these ingredients are! (from UK cookingbook)
Might have more to do with sifted white wheat.

Mini Oven
Thursday, November 24, 2011 - 09:30
on Blog post
Balloon bread section - good or bad?
I couldn't say since
EvaB
Thursday, November 24, 2011 - 09:26
on Forum topic
How much does it cost to bake a loaf of bread?
You can never go wrong

hanseata
Thursday, November 24, 2011 - 09:15
on Forum topic
My first Bauernbrot German Rye - in fact, my first rye!!
Codruta,
Good idea to put the

Janetcook
Thursday, November 24, 2011 - 09:02
on Blog post
new book
Excess flour

gary.turner
Thursday, November 24, 2011 - 08:54
on Blog post
Couchie Couchie Coo - Testing my new Linen Bakers Couche
"Less terrible"?

pmccool
Thursday, November 24, 2011 - 08:39
on Blog post
First blog post- 100% rye, Struan, SD, and them dang crescent rolls!
Sounds like you've found a good place, Arlo

pmccool
Thursday, November 24, 2011 - 08:29
on Blog post
Thanksgiving at the new Bakery
Lovely bread pictures. Thank

Floydm
Thursday, November 24, 2011 - 08:28
on Blog post
First blog post- 100% rye, Struan, SD, and them dang crescent rolls!
Happy Thanksgiving

Floydm
Thursday, November 24, 2011 - 08:27
on Forum topic
Happy Thanksgiving
I guess it depends on what you want.

pmccool
Thursday, November 24, 2011 - 08:20
on Forum topic
A different kind of flour
JonnyP , Leader's Polish Cottage

Mini Oven
Thursday, November 24, 2011 - 07:47
on Forum topic
Rye Flour
Thanks, Karin. I actually

michael p
Thursday, November 24, 2011 - 07:45
on Forum topic
My first Bauernbrot German Rye - in fact, my first rye!!
I wish you better luck than I have had
MichaelH
Thursday, November 24, 2011 - 07:40
on Blog post
Couchie Couchie Coo - Testing my new Linen Bakers Couche
Thank you
ibor
Thursday, November 24, 2011 - 07:34
on Blog post
An evaluation of bread braiding videos
Thank you for the links you
chefscook
Thursday, November 24, 2011 - 06:53
on Blog post
An evaluation of bread braiding videos
Wow what a present you ganow.
chefscook
Thursday, November 24, 2011 - 06:41
on Blog post
An evaluation of bread braiding videos
Kinect
Anonymous
Thursday, November 24, 2011 - 06:32
on Forum topic
Fermentometer
"...to say that sourcream can
Yerffej
Thursday, November 24, 2011 - 06:26
on Forum topic
Sourcream as efficient, good substitute for egg
Hi rob De,Thank you for the
teketeke
Thursday, November 24, 2011 - 06:18
on Blog post
The amazing baguette
It's not a substitute for egg.
Anonymous
Thursday, November 24, 2011 - 06:11
on Forum topic
Sourcream as efficient, good substitute for egg
thank you all for taking the

codruta
Thursday, November 24, 2011 - 05:11
on Blog post
new book
Thank you all so much for
LindaMerja
Thursday, November 24, 2011 - 04:19
on Forum topic
Need help with what these ingredients are! (from UK cookingbook)
An evaluation of bread braiding videos
ibor
Thursday, November 24, 2011 - 04:10
on Blog post
An evaluation of bread braiding videos
check out this post

davidg618
Thursday, November 24, 2011 - 03:59
on Forum topic
A different kind of flour
Hi Franko,Your Multigrain
teketeke
Thursday, November 24, 2011 - 03:51
on Blog post
Le pavé d’autrefois and a Multigrain Pain au Levain
Thank you for your kindness,
teketeke
Thursday, November 24, 2011 - 03:34
on Blog post
Flouring the Work Surface