Recent Forum and Blog Comments

Varda,
Over the summer I was

Janetcook
Tuesday, October 25, 2011 - 21:36
on Blog post
Russian Rye and Really Simple Sourdough (from A. Whitley's Bread Matters) - now with pictures
Skip the lunch

SylviaH
Tuesday, October 25, 2011 - 21:29
on Blog post
Focaccia 3 ways with Poolish-controlled ferment
really looking forward to your macaron video :^)
breadsong
Tuesday, October 25, 2011 - 21:21
on Blog post
Stroopwafels; Dutch Macaroons...
Yeast-produced flavors
sam
Tuesday, October 25, 2011 - 21:00
on Forum topic
leavening versus fermenting
can't wait to see the bagels you will make :^)
breadsong
Tuesday, October 25, 2011 - 20:56
on Blog post
Sourdough Blueberry Bagels - with thanks to lumos, and Susan from WildYeast!
Great tip, lumos, thank you so much! :^)
breadsong
Tuesday, October 25, 2011 - 20:43
on Blog post
Sourdough Blueberry Bagels - with thanks to lumos, and Susan from WildYeast!
What you said

GermanFoodie
Tuesday, October 25, 2011 - 20:41
on Forum topic
Bread Storage
Your banneton

GermanFoodie
Tuesday, October 25, 2011 - 20:39
on Forum topic
proofing in bannaton
RE: Haeger Pizza Stone
Postal Grunt
Tuesday, October 25, 2011 - 20:34
on Forum topic
Hanger stone
Yesterday's Lunch
ehanner
Tuesday, October 25, 2011 - 20:24
on Blog post
Focaccia 3 ways with Poolish-controlled ferment
actually i dont know what it
latanante
Tuesday, October 25, 2011 - 20:20
on Forum topic
starter Help!!
Using your Proof Box
ehanner
Tuesday, October 25, 2011 - 20:18
on Forum topic
Proofing boxes
local store

SylviaH
Tuesday, October 25, 2011 - 20:08
on Blog post
Focaccia 3 ways with Poolish-controlled ferment
instant yeast
yjbus
Tuesday, October 25, 2011 - 20:06
on Forum topic
Instant/rapid rise YEAST
You don't want to use instant yeast for croissant.
Anonymous
Tuesday, October 25, 2011 - 19:55
on Forum topic
Instant/rapid rise YEAST
Alternatives

GSnyde
Tuesday, October 25, 2011 - 19:53
on Forum topic
High extraction flour for Miche
Sounds like a good fit
ehanner
Tuesday, October 25, 2011 - 19:45
on Blog post
Focaccia 3 ways with Poolish-controlled ferment
davidcwilliams
Tuesday, October 25, 2011 - 19:35
on Forum topic
Wet loaves... close to giving up.
davidcwilliams
Tuesday, October 25, 2011 - 19:30
on Forum topic
Wet loaves... close to giving up.
davidcwilliams
Tuesday, October 25, 2011 - 19:29
on Forum topic
Wet loaves... close to giving up.
76 is great
Maverick
Tuesday, October 25, 2011 - 19:27
on Forum topic
starter Help!!
it must be a genetically programmed response

Elagins
Tuesday, October 25, 2011 - 19:02
on Blog post
Double knotted rolls from "Inside the Jewish Bakery"
About 15 grams.
Anonymous
Tuesday, October 25, 2011 - 18:56
on Forum topic
Steve Sullivan's (Acme Bread) recipe
PR's multi-grain struan

loydb
Tuesday, October 25, 2011 - 18:54
on Forum topic
Flax & Sunflower disaster!
Terrif crumbs, Juergen...
rossnroller
Tuesday, October 25, 2011 - 18:54
on Blog post
Russian Rye and Really Simple Sourdough (from A. Whitley's Bread Matters) - now with pictures
Especially tantalising intro pic, David!
rossnroller
Tuesday, October 25, 2011 - 18:48
on Blog post
Double knotted rolls from "Inside the Jewish Bakery"
(pâte fermentée) quanity - please ?
RonRay
Tuesday, October 25, 2011 - 18:45
on Forum topic
Steve Sullivan's (Acme Bread) recipe
Great looking bagels...

Farine
Tuesday, October 25, 2011 - 18:38
on Blog post
Sourdough Blueberry Bagels - with thanks to lumos, and Susan from WildYeast!
my hot water tank room is not
latanante
Tuesday, October 25, 2011 - 18:34
on Forum topic
starter Help!!
I know this bread is really a
suzyr
Tuesday, October 25, 2011 - 18:27
on Blog post
Orange Turmeric Pain au Levain
Hamelman's flax seed rye

PiPs
Tuesday, October 25, 2011 - 18:13
on Forum topic
Flax & Sunflower disaster!
Thanks:)
ml
Tuesday, October 25, 2011 - 18:00
on Forum topic
Flax & Sunflower disaster!
Great minds @ Stan

dmsnyder
Tuesday, October 25, 2011 - 17:56
on Blog post
Double knotted rolls from "Inside the Jewish Bakery"
plenty of space

SylviaH
Tuesday, October 25, 2011 - 17:47
on Blog post
Focaccia 3 ways with Poolish-controlled ferment
This dough smells so good...
Anonymous
Tuesday, October 25, 2011 - 17:39
on Forum topic
Steve Sullivan's (Acme Bread) recipe
Well it is "obvious" that you
suzyr
Tuesday, October 25, 2011 - 17:35
on Forum topic
My First post here on TFL
I made this bread once ...

PiPs
Tuesday, October 25, 2011 - 17:34
on Forum topic
Flax & Sunflower disaster!
Steve Sullivan's Dough from Baking with Julia
Anonymous
Tuesday, October 25, 2011 - 17:33
on Forum topic
Steve Sullivan's (Acme Bread) recipe
My book arrived !!

AnnaInNC
Tuesday, October 25, 2011 - 17:14
on Forum topic
Book Release: Inside the Jewish Bakery
Janet, Interesting chart

varda
Tuesday, October 25, 2011 - 16:51
on Blog post
Russian Rye and Really Simple Sourdough (from A. Whitley's Bread Matters) - now with pictures
Glad your husband liked it

lumos
Tuesday, October 25, 2011 - 16:17
on Blog post
Sourdough Blueberry Bagels - with thanks to lumos, and Susan from WildYeast!
I agree with the above, but I

FoodFascist
Tuesday, October 25, 2011 - 16:15
on Forum topic
Bread Storage
It's baking soda.
Anonymous
Tuesday, October 25, 2011 - 16:07
on Forum topic
What is "Bread Soda?"
He's very upset right about now.
Anonymous
Tuesday, October 25, 2011 - 15:58
on Forum topic
starter Help!!
heat
latanante
Tuesday, October 25, 2011 - 15:50
on Forum topic
starter Help!!
"loaves that are already
tomsgirl
Tuesday, October 25, 2011 - 15:49
on Forum topic
proofing in bannaton
I am not tempering the

PiPs
Tuesday, October 25, 2011 - 15:44
on Blog post
Dark Rye revisited (problem solving, problem finding)
Thanks for detailed response

PiPs
Tuesday, October 25, 2011 - 15:43
on Blog post
Dark Rye revisited (problem solving, problem finding)
retarding the proof
Chuck
Tuesday, October 25, 2011 - 15:37
on Forum topic
proofing in bannaton
Contact?
Virtus
Tuesday, October 25, 2011 - 15:37
on Forum topic
Jan Hedh's 'Artisan Breads'