Recent Forum and Blog Comments

Some more thoughts
jaywillie
Friday, October 21, 2011 - 17:17
on Forum topic
Photography For Bakers - Venturing Beyond the Auto Setting
Thanks nicodvb,
Given me lots

PiPs
Friday, October 21, 2011 - 17:06
on Blog post
Light and Dark Rye
Lumos,
Well this loaf of

Janetcook
Friday, October 21, 2011 - 16:58
on Blog post
XVI - My First Version of Mebake’s Second Version of hansjoakim’s Pain au Levain ; Inspired by Arlo, pushed by Syd
I go by conversions where I got the recipe
3 Olives
Friday, October 21, 2011 - 16:54
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?
You were spot on with the
BKSinAZ
Friday, October 21, 2011 - 16:08
on Forum topic
Problem: Dough is resistant to stretching
Putting a bullet in it

loydb
Friday, October 21, 2011 - 16:06
on Blog post
San Francisco Sourdough Culture: King Arthur Bread Flour vs Milled Whole Wheat
Beautiful Rye Bread!
linder
Friday, October 21, 2011 - 16:02
on Blog post
caraway rye bread from Beranbaum's Bread Bible
hey mon

loydb
Friday, October 21, 2011 - 16:01
on Forum topic
Rainbow Cookies
Looks like Feb 19 in Santa Rosa

Elagins
Friday, October 21, 2011 - 15:42
on Forum topic
Book Release: Inside the Jewish Bakery
I wish one day I'll get the

lumos
Friday, October 21, 2011 - 15:20
on Blog post
Yet more variations on 36 hour sourdough baguette
Lovely I always get
tomsgirl
Friday, October 21, 2011 - 14:57
on Blog post
Yet more variations on 36 hour sourdough baguette
Amazing!

caraway
Friday, October 21, 2011 - 14:55
on Blog post
Flower-patterned bread.
Terike, it would be nice if you lived closer,

AnnaInNC
Friday, October 21, 2011 - 14:54
on Blog post
Face bread
Pretty fancy scoring there!

Mini Oven
Friday, October 21, 2011 - 14:53
on Blog post
Flower-patterned bread.
Outstanding Crust & Crumb
jcking
Friday, October 21, 2011 - 14:49
on Blog post
Yet more variations on 36 hour sourdough baguette
This one isn;t cheap but I like it
Emelye
Friday, October 21, 2011 - 14:39
on Forum topic
Can anyone recommend a good, inexpensive scale?
Juergen,
Saw your comment

Janetcook
Friday, October 21, 2011 - 14:38
on Forum topic
Why do I keep two starters
Quote:I'm currently keeping
Maverick
Friday, October 21, 2011 - 14:29
on Forum topic
Why do I keep two starters
Great!

varda
Friday, October 21, 2011 - 14:19
on Forum topic
Why do I keep two starters
Read my mind. I am making

PiPs
Friday, October 21, 2011 - 14:12
on Blog post
Light and Dark Rye
Sofie has fantastic comments

PiPs
Friday, October 21, 2011 - 14:06
on Forum topic
Photography For Bakers - Venturing Beyond the Auto Setting
Whitley's rye starter

Juergen Krauss
Friday, October 21, 2011 - 13:39
on Forum topic
Why do I keep two starters
Yes gluten!
Anonymous
Friday, October 21, 2011 - 13:38
on Forum topic
High-Gluten Flour Disaster
Federico's, no wait, that's Fermentatio's Lament
Anonymous
Friday, October 21, 2011 - 13:30
on Forum topic
Crust discoloration
Interesting that you are asking this

varda
Friday, October 21, 2011 - 13:27
on Forum topic
Why do I keep two starters
The Seventh Day Adventist Church
EvaB
Friday, October 21, 2011 - 13:23
on Forum topic
High-Gluten Flour Disaster
no tablespoons for me
Chuck
Friday, October 21, 2011 - 13:15
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?
Nope, can't stand the stuff! :)

Mini Oven
Friday, October 21, 2011 - 13:08
on Blog post
Light and Dark Rye
Absolutely goregeous!
EvaB
Friday, October 21, 2011 - 13:07
on Forum topic
Rainbow Cookies
My starter grows even when

lumos
Friday, October 21, 2011 - 13:04
on Forum topic
Why do I keep two starters
Oh dear!
EvaB
Friday, October 21, 2011 - 13:01
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?
I don't really feel the loss
EvaB
Friday, October 21, 2011 - 12:52
on Blog post
Hamelman's WW levain, Croque Monsieur
It's a delicacy!
halfrice
Friday, October 21, 2011 - 12:45
on Forum topic
High-Gluten Flour Disaster
No worry. Thanks for your

lumos
Friday, October 21, 2011 - 12:38
on Forum topic
The First UK & Beyond TFLers Get-Together : Post-Event Report posted & Bread recipes
transport
cfmuirhead
Friday, October 21, 2011 - 12:32
on Forum topic
The First UK & Beyond TFLers Get-Together : Post-Event Report posted & Bread recipes
ummm... guess what, such was

FoodFascist
Friday, October 21, 2011 - 12:32
on Forum topic
Why do I keep two starters
We eat!

Szanter5339
Friday, October 21, 2011 - 12:10
on Blog post
Face bread
Pretty loaf!

Mini Oven
Friday, October 21, 2011 - 12:05
on Blog post
Face bread
Beautiful and delicious!

Szanter5339
Friday, October 21, 2011 - 12:03
on Blog post
Face bread
Anna!

Szanter5339
Friday, October 21, 2011 - 11:54
on Blog post
Face bread
Heló! Loidb!

Szanter5339
Friday, October 21, 2011 - 11:50
on Blog post
Cakes fotók.
Fun Buns
Grandma Dawn
Friday, October 21, 2011 - 11:26
on Blog post
Fun Buns Tools and Techniques
Yes, this is the original UK
bshuval
Friday, October 21, 2011 - 11:25
on Forum topic
Jan Hedh book released - but no weight measurements!
go metric!
Chuck
Friday, October 21, 2011 - 11:13
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?
Thanks, Juergen!
rossnroller
Friday, October 21, 2011 - 10:32
on Blog post
Hamelman's WW levain, Croque Monsieur
Commiserations, Eva.
rossnroller
Friday, October 21, 2011 - 10:27
on Blog post
Hamelman's WW levain, Croque Monsieur
yes and
EvaB
Friday, October 21, 2011 - 10:27
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?
CM flours
ml
Friday, October 21, 2011 - 10:26
on Blog post
This miche is a hit!
I use 125g per cup and it suits me the best

Mini Oven
Friday, October 21, 2011 - 10:20
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?
Yeah I've run into some of those
EvaB
Friday, October 21, 2011 - 10:14
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?