Recent Forum and Blog Comments

My hero, Salilah!!!
Virtus
Tuesday, October 25, 2011 - 15:29
on Forum topic
Jan Hedh book released - but no weight measurements!
just one day seems awfully short to me too
Chuck
Tuesday, October 25, 2011 - 15:22
on Forum topic
Bread Storage
My dimples have been filling
tomsgirl
Tuesday, October 25, 2011 - 15:18
on Forum topic
proofing in bannaton
Half full.
Anonymous
Tuesday, October 25, 2011 - 15:04
on Forum topic
proofing in bannaton
Cooking time, brown edges
vink
Tuesday, October 25, 2011 - 15:01
on Forum topic
Crust Issues
Folding Racks and the proofer
ehanner
Tuesday, October 25, 2011 - 15:00
on Blog post
Focaccia 3 ways with Poolish-controlled ferment
Thanks for this added info.

Janetcook
Tuesday, October 25, 2011 - 13:54
on Blog post
Dark Rye revisited (problem solving, problem finding)
Bread Storage
Ford
Tuesday, October 25, 2011 - 13:53
on Forum topic
Bread Storage
60°F !!!

Mini Oven
Tuesday, October 25, 2011 - 13:34
on Forum topic
starter Help!!
Is it just the crust that

GeekyGuy
Tuesday, October 25, 2011 - 13:24
on Forum topic
Bread Storage
Grain tempering

Mini Oven
Tuesday, October 25, 2011 - 13:01
on Blog post
Dark Rye revisited (problem solving, problem finding)
Hi Varda,
In reading your

Janetcook
Tuesday, October 25, 2011 - 12:52
on Blog post
Russian Rye and Really Simple Sourdough (from A. Whitley's Bread Matters) - now with pictures
Hahaha

loydb
Tuesday, October 25, 2011 - 12:52
on Forum topic
I got mine “Inside the Jewish Bakery”
suzyr

MANNA
Tuesday, October 25, 2011 - 12:41
on Forum topic
My First post here on TFL
Rolls
msbreadbaker
Tuesday, October 25, 2011 - 12:40
on Blog post
Double knotted rolls from "Inside the Jewish Bakery"
Focaccia and Folding racks at Amazon.com

SylviaH
Tuesday, October 25, 2011 - 12:40
on Blog post
Focaccia 3 ways with Poolish-controlled ferment
thanks again for all the
latanante
Tuesday, October 25, 2011 - 12:33
on Forum topic
starter Help!!
I feel your frustration. ANDY! We need you!

Mini Oven
Tuesday, October 25, 2011 - 12:31
on Blog post
Dark Rye revisited (problem solving, problem finding)
30 min mix

Doc.Dough
Tuesday, October 25, 2011 - 12:30
on Forum topic
Wet loaves... close to giving up.
Proofer Boxes Manual

dablues
Tuesday, October 25, 2011 - 12:26
on Forum topic
Proofing boxes
diastatic malt

Doc.Dough
Tuesday, October 25, 2011 - 12:21
on Forum topic
Wet loaves... close to giving up.
The freezer is your friend.
Anonymous
Tuesday, October 25, 2011 - 12:14
on Forum topic
Bread Storage
Floyd
EvaB
Tuesday, October 25, 2011 - 12:10
on Forum topic
web Hickup
6 minutes @ 550F is too short.
Anonymous
Tuesday, October 25, 2011 - 12:09
on Forum topic
Crust Issues
80F with 75% humidity i think
Costas
Tuesday, October 25, 2011 - 11:45
on Forum topic
Proofing boxes
Freerk
EvaB
Tuesday, October 25, 2011 - 11:43
on Blog post
Stroopwafels; Dutch Macaroons...
Very simple
jcking
Tuesday, October 25, 2011 - 11:35
on Forum topic
Wet loaves... close to giving up.
Directly on stone
vink
Tuesday, October 25, 2011 - 11:22
on Forum topic
Crust Issues
Gorgeous rolls!
EvaB
Tuesday, October 25, 2011 - 11:12
on Blog post
Double knotted rolls from "Inside the Jewish Bakery"
Nice loaf
rayel
Tuesday, October 25, 2011 - 11:10
on Blog post
Andy's Rye sourdough w/sunflower soaker
I think proofing boxes are a
tananaBrian
Tuesday, October 25, 2011 - 10:27
on Forum topic
Proofing boxes
Well, I think it tastes better when it contains

Mini Oven
Tuesday, October 25, 2011 - 10:26
on Blog post
Dark Rye revisited (problem solving, problem finding)
Thanks!

loydb
Tuesday, October 25, 2011 - 10:25
on Blog post
[ITJB] Old School Deli (Sourdough) Rye
Re your first post
suzyr
Tuesday, October 25, 2011 - 10:14
on Forum topic
My First post here on TFL
Aww
proth5
Tuesday, October 25, 2011 - 10:03
on Forum topic
How do you cover your doughs during bulk fermentation?
The man to ask:

mrfrost
Tuesday, October 25, 2011 - 09:47
on Forum topic
Proofing boxes
Agreed, Pam

Elagins
Tuesday, October 25, 2011 - 09:34
on Forum topic
High extraction flour for Miche
btw i forgot to tell you

Elagins
Tuesday, October 25, 2011 - 09:31
on Blog post
Double knotted rolls from "Inside the Jewish Bakery"
Pan
jaywillie
Tuesday, October 25, 2011 - 09:25
on Forum topic
Crust Issues
Convection?
jaywillie
Tuesday, October 25, 2011 - 09:22
on Forum topic
Crust Issues
Looks good, drdudidu!

dmsnyder
Tuesday, October 25, 2011 - 09:13
on Blog post
Pugliese Capriccioso
Thanks, Stan!

dmsnyder
Tuesday, October 25, 2011 - 09:11
on Blog post
Double knotted rolls from "Inside the Jewish Bakery"
Hey :^)
The cookie cutter is

freerk
Tuesday, October 25, 2011 - 08:59
on Blog post
Stroopwafels; Dutch Macaroons...
I can bake bread. I can't
mdrdds
Tuesday, October 25, 2011 - 08:57
on Forum topic
Proofing boxes
One reason not to use them: Bisphenol A
Anonymous
Tuesday, October 25, 2011 - 08:55
on Forum topic
How do you cover your doughs during bulk fermentation?
sounds like you want a soft fluffy sandwich loaf
Chuck
Tuesday, October 25, 2011 - 08:50
on Forum topic
Is there a recipe for a softer sourdough bread?
Putting it on my christmas

freerk
Tuesday, October 25, 2011 - 08:48
on Blog post
Stroopwafels; Dutch Macaroons...
Warmer = faster rise = less flavour.
Anonymous
Tuesday, October 25, 2011 - 08:46
on Forum topic
Proofing boxes
Hey Thomas,
I did take the

freerk
Tuesday, October 25, 2011 - 08:42
on Blog post
Stroopwafels; Dutch Macaroons...
Thanks, everyone.
Anonymous
Tuesday, October 25, 2011 - 08:40
on Forum topic
How do you cover your doughs during bulk fermentation?