Recent Forum and Blog Comments

Dry in AZ

breadbakin fool
Tuesday, October 18, 2011 - 12:17
on Forum topic
Problem: Dough is resistant to stretching
Terike, in the recipe for the sourdough

AnnaInNC
Tuesday, October 18, 2011 - 12:08
on Blog post
Bread 1
Aahhh, 40 grams yeast. Thank you Varda and

AnnaInNC
Tuesday, October 18, 2011 - 12:02
on Blog post
Bread 1
85% extraction whole wheat

breadbakin fool
Tuesday, October 18, 2011 - 12:02
on Blog post
San Francisco Sourdough Culture: King Arthur Bread Flour vs Milled Whole Wheat
Vielen

Szanter5339
Tuesday, October 18, 2011 - 11:47
on Blog post
Bread 1
Thank you, Sylvia.
If you

lumos
Tuesday, October 18, 2011 - 11:41
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
40 grams of yeast! I've

varda
Tuesday, October 18, 2011 - 11:27
on Blog post
Bread 1
CA vs. US flour

Floydm
Tuesday, October 18, 2011 - 11:25
on Forum topic
Is Canadian Flour Better Than American?
I always thought the weavils
BKSinAZ
Tuesday, October 18, 2011 - 11:07
on Forum topic
Problem: Dough is resistant to stretching
Po-boys: Almost there!
mrmambo
Tuesday, October 18, 2011 - 11:00
on Forum topic
Help Needed: Increase height for Po-Boy Loaf recipe
Photos of real Leidenheimer's bread
mrmambo
Tuesday, October 18, 2011 - 10:56
on Forum topic
Help Needed: Increase height for Po-Boy Loaf recipe
Thanks, Eric—good suggestions
mrmambo
Tuesday, October 18, 2011 - 10:48
on Forum topic
Help Needed: Increase height for Po-Boy Loaf recipe
I just looked and the Robin
tananaBrian
Tuesday, October 18, 2011 - 10:36
on Forum topic
Is Canadian Flour Better Than American?
Yes, I certainly will
aakoh
Tuesday, October 18, 2011 - 10:35
on Forum topic
Baking A Baguette with High Protein Flour
Beautiful looking!

SylviaH
Tuesday, October 18, 2011 - 10:34
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
Yes
jcking
Tuesday, October 18, 2011 - 10:27
on Forum topic
I'm beginning to tame the durum beast
And please tell us what comes of your efforts...
richkaimd
Tuesday, October 18, 2011 - 10:20
on Forum topic
Baking A Baguette with High Protein Flour
Thanks for your input, Luber
jaywillie
Tuesday, October 18, 2011 - 10:18
on Blog post
Malt crackers – as a good way to use diastatic flour.
Hi everyone,
Thanks for the
aakoh
Tuesday, October 18, 2011 - 09:54
on Forum topic
Baking A Baguette with High Protein Flour
Welcome aboard...
richkaimd
Tuesday, October 18, 2011 - 09:53
on Forum topic
Hello from Ontario
Ich habe

Szanter5339
Tuesday, October 18, 2011 - 09:53
on Blog post
Bread 1
Starting with baguettes? Wow!
richkaimd
Tuesday, October 18, 2011 - 09:41
on Forum topic
Baking A Baguette with High Protein Flour
I say, go for it.

mcs
Tuesday, October 18, 2011 - 09:15
on Forum topic
Baking A Baguette with High Protein Flour
Using a sifter
Ford
Tuesday, October 18, 2011 - 09:07
on Forum topic
Problem: Dough is resistant to stretching
Atta seems to be a bit darker

nicodvb
Tuesday, October 18, 2011 - 08:55
on Forum topic
I'm beginning to tame the durum beast
Pix
jcking
Tuesday, October 18, 2011 - 08:48
on Forum topic
I'm beginning to tame the durum beast
One thing I've learned from a

lumos
Tuesday, October 18, 2011 - 08:38
on Forum topic
Baking A Baguette with High Protein Flour
Thank you, Eric. :)
Your

lumos
Tuesday, October 18, 2011 - 08:28
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
Baguettes with AP, Bread, and Hi-Gluten
Anonymous
Tuesday, October 18, 2011 - 07:41
on Forum topic
Baking A Baguette with High Protein Flour
Dan Lepard's Magnum Opus on Strong White Flour
Anonymous
Tuesday, October 18, 2011 - 07:38
on Forum topic
Baking A Baguette with High Protein Flour
Loud and Proud Hank
ehanner
Tuesday, October 18, 2011 - 07:30
on Blog post
Intimidation of a Beginner
No matter
proth5
Tuesday, October 18, 2011 - 07:26
on Blog post
Home again, home again
Wow-Beautifully done
ehanner
Tuesday, October 18, 2011 - 07:16
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
Fillers
jcking
Tuesday, October 18, 2011 - 07:12
on Blog post
More Durum
Crackers using leftover sludge

shansen10
Tuesday, October 18, 2011 - 07:04
on Blog post
The "Using Up Starter" Bread
dkg = dekagram or 10 grams

AnnaInNC
Tuesday, October 18, 2011 - 06:47
on Blog post
Bread 1
Looks yummy

varda
Tuesday, October 18, 2011 - 06:39
on Blog post
Rustic Tuscany Bread
Hi, Aaron. Nice to

lumos
Tuesday, October 18, 2011 - 06:31
on Forum topic
Baking A Baguette with High Protein Flour
Thanks richkaimd. I'll look
djeffsmith
Tuesday, October 18, 2011 - 06:23
on Forum topic
Richmond, VA Baker
Thanks, Juergen!
Did you have

lumos
Tuesday, October 18, 2011 - 06:12
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
10 seconds is quite a short

lumos
Tuesday, October 18, 2011 - 06:09
on Blog post
Making Bagels - My Journey
First of all, the baguette is
Yerffej
Tuesday, October 18, 2011 - 06:05
on Forum topic
Baking A Baguette with High Protein Flour
@lumos Ice Water
ehanner
Tuesday, October 18, 2011 - 05:59
on Blog post
Making Bagels - My Journey
I tried a translator and got

Frequent Flyer
Tuesday, October 18, 2011 - 05:38
on Blog post
Bread 1
ditto

loydb
Tuesday, October 18, 2011 - 04:57
on Blog post
The "Using Up Starter" Bread
Wow

Juergen Krauss
Tuesday, October 18, 2011 - 04:52
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
Recipe
SourdoughRules
Tuesday, October 18, 2011 - 04:34
on Blog post
The "Using Up Starter" Bread
yes you are right

varda
Tuesday, October 18, 2011 - 04:16
on Blog post
Bread 1
UK Tflers

candis
Tuesday, October 18, 2011 - 04:06
on Forum topic
The First UK & Beyond TFLers Get-Together : Post-Event Report posted & Bread recipes
Varda, I was thinking that this is

AnnaInNC
Tuesday, October 18, 2011 - 04:03
on Blog post
Bread 1