Recent Forum and Blog Comments

welcome to TFL!
richkaimd
Tuesday, November 1, 2011 - 09:05
on Forum topic
New in this forum - Spain
Shhh! Don't tell him!

GSnyde
Tuesday, November 1, 2011 - 08:41
on Blog post
Recent Bakes
I prefer the Giusto All
Anonymous
Tuesday, November 1, 2011 - 08:25
on Forum topic
Opinion on a few flours?
Looks like the hobart I use

arlo
Tuesday, November 1, 2011 - 08:25
on Forum topic
Please help identify this mixer
The two plates in the 2nd picture.
Anonymous
Tuesday, November 1, 2011 - 08:17
on Forum topic
Please help identify this mixer
I had to look it up myself.
Anonymous
Tuesday, November 1, 2011 - 07:58
on Blog post
leaf lard
Perhaps I can buy some Thin Mints
Anonymous
Tuesday, November 1, 2011 - 07:43
on Forum topic
Hadn't See It Before ... Looks Like It'd Be Awesome
No problem, go ahead! I am
txfarmer
Tuesday, November 1, 2011 - 07:30
on Blog post
Chocolate Coffee Brioche with Dulce de leche
Glenn, I was scrolling on

codruta
Tuesday, November 1, 2011 - 07:23
on Blog post
Recent Bakes
Be Careful with your Criticism
ehanner
Tuesday, November 1, 2011 - 07:22
on Forum topic
Hadn't See It Before ... Looks Like It'd Be Awesome
Thanks!
liztree
Tuesday, November 1, 2011 - 07:06
on Forum topic
Over night retarding of Hammelman's Vermont Sourdough: how to tell if it is proofed
Leaf Lard Question

dablues
Tuesday, November 1, 2011 - 07:02
on Blog post
leaf lard
Do you normally let the yeast
kab
Tuesday, November 1, 2011 - 05:21
on Forum topic
Yeast Rolls
Recipe to make bread on barbecue
boulangerie
Tuesday, November 1, 2011 - 05:19
on Forum topic
baking on the barbeque!!!!!
Just wanted to leave a
ActiveSparkles
Tuesday, November 1, 2011 - 05:16
on Forum topic
Milk in bread making
Thank you for taking the time
ActiveSparkles
Tuesday, November 1, 2011 - 05:14
on Forum topic
Milk in bread making
Thank you for your reply.
ActiveSparkles
Tuesday, November 1, 2011 - 05:11
on Forum topic
Milk in bread making
Maybe both,

hanseata
Tuesday, November 1, 2011 - 05:08
on Forum topic
SIMIT - TURKISH SESAME BREAD
How to get a "grigne"

shansen10
Tuesday, November 1, 2011 - 04:42
on Blog post
What I've baked lately: baguettes, semolina bread, 80% rye with rye soaker and rye chops
Thanks!

Salilah
Tuesday, November 1, 2011 - 04:39
on Forum topic
Book Release: Inside the Jewish Bakery
wow!!
inkedbaker
Tuesday, November 1, 2011 - 04:13
on Blog post
leaf lard
Your bread looks amazing. I
eliabel
Tuesday, November 1, 2011 - 04:11
on Blog post
Chocolate Coffee Brioche with Dulce de leche
Kendra,
thank you so much for
eliabel
Tuesday, November 1, 2011 - 04:07
on Forum topic
Join the "Inside the Jewish Bakery" cookbook challenge -- starting December 1st!
a temptation

nicodvb
Tuesday, November 1, 2011 - 03:43
on Blog post
25'ish % Sour Rye withToasted Seeds
I agree. To be honest,
JustinB
Tuesday, November 1, 2011 - 03:41
on Forum topic
Please help identify this mixer
Amazon book review

gary.turner
Tuesday, November 1, 2011 - 03:01
on Forum topic
Book Release: Inside the Jewish Bakery
Is yeasty flavour a good thing?
JeremyCherfas
Tuesday, November 1, 2011 - 01:46
on Forum topic
Yeast Rolls
Whether it's cold retarded or

lumos
Tuesday, November 1, 2011 - 00:36
on Forum topic
Over night retarding of Hammelman's Vermont Sourdough: how to tell if it is proofed
Home rendered lard tastes and

lumos
Tuesday, November 1, 2011 - 00:30
on Blog post
leaf lard
Thanks Lumos. Yeah I only

PiPs
Tuesday, November 1, 2011 - 00:25
on Blog post
Micropost – Spelt experiment I (50%)
Marcus, I got to chopping

codruta
Tuesday, November 1, 2011 - 00:04
on Blog post
What I've baked lately: baguettes, semolina bread, 80% rye with rye soaker and rye chops
Thank you, Phil. I don't have

codruta
Monday, October 31, 2011 - 23:56
on Blog post
What I've baked lately: baguettes, semolina bread, 80% rye with rye soaker and rye chops
Thank you Sue. Please don't

codruta
Monday, October 31, 2011 - 23:52
on Blog post
What I've baked lately: baguettes, semolina bread, 80% rye with rye soaker and rye chops
A beautiful looking loaf, as

lumos
Monday, October 31, 2011 - 23:41
on Blog post
Micropost – Spelt experiment I (50%)
Dutch Oven method

Franko
Monday, October 31, 2011 - 23:21
on Blog post
25'ish % Sour Rye withToasted Seeds
Timeline

Juergen Krauss
Monday, October 31, 2011 - 22:44
on Blog post
Russian Rye and Really Simple Sourdough (from A. Whitley's Bread Matters) - now with pictures
Franko, that looks incrediible!
rossnroller
Monday, October 31, 2011 - 22:34
on Blog post
25'ish % Sour Rye withToasted Seeds
Not sure how pervasive it is...
Anonymous
Monday, October 31, 2011 - 22:22
on Forum topic
Please help identify this mixer
i think it's an anvil...
tn gabe
Monday, October 31, 2011 - 21:47
on Forum topic
Please help identify this mixer
A couple of nice reviews

Elagins
Monday, October 31, 2011 - 21:34
on Forum topic
Book Release: Inside the Jewish Bakery
it's already fixed...
tn gabe
Monday, October 31, 2011 - 21:23
on Forum topic
30 Qt Thunderbird - Stuck in 1st
I will be watching your spelt

Janetcook
Monday, October 31, 2011 - 21:20
on Blog post
Micropost – Spelt experiment I (50%)
Thank you very much! I rally
Sheblom
Monday, October 31, 2011 - 21:18
on Blog post
New Amateur Baker
Karin, your Turkish bread look delicious
rayel
Monday, October 31, 2011 - 21:11
on Forum topic
SIMIT - TURKISH SESAME BREAD
breads
chefscook
Monday, October 31, 2011 - 21:09
on Blog post
New Amateur Baker
LOL! Yeah, any excuse and I

PiPs
Monday, October 31, 2011 - 20:43
on Blog post
Micropost – Spelt experiment I (50%)
Please help identify this mixer
Tanya
Monday, October 31, 2011 - 20:31
on Forum topic
Please help identify this mixer
I am also one who has tried

Janetcook
Monday, October 31, 2011 - 20:28
on Forum topic
Milk in bread making
Not sure where you got the 2001 date...
Anonymous
Monday, October 31, 2011 - 20:25
on Forum topic
Please help identify this mixer
mixer repair
Tanya
Monday, October 31, 2011 - 20:02
on Forum topic
30 Qt Thunderbird - Stuck in 1st