Recent Forum and Blog Comments

Elaborating sourdough culture

RobynNZ
Saturday, October 8, 2011 - 07:08
on Forum topic
Why is my starter so sticky
hi there,
sorry afraid I'm

FoodFascist
Saturday, October 8, 2011 - 07:08
on Forum topic
DOVES FARM FLOURS - I need advises
Ok, so for example I will be
bobku
Saturday, October 8, 2011 - 06:44
on Forum topic
Why is my starter so sticky
Boy Phil, those look nice
ehanner
Saturday, October 8, 2011 - 06:24
on Blog post
Morning storm with walnuts
Starter feeding ratios

RobynNZ
Saturday, October 8, 2011 - 06:02
on Forum topic
Why is my starter so sticky
Amazing Breads, Phil! And

Mebake
Saturday, October 8, 2011 - 05:10
on Blog post
Morning storm with walnuts
Thanks Lumos,
I find walnut

PiPs
Saturday, October 8, 2011 - 02:34
on Blog post
Morning storm with walnuts
As an ifo, Dove's flours is

lumos
Saturday, October 8, 2011 - 02:32
on Forum topic
DOVES FARM FLOURS - I need advises
Thank you!
ActiveSparkles
Saturday, October 8, 2011 - 02:28
on Forum topic
Ok to knock bread down after shaping?
Lumos, all the good flours I

codruta
Saturday, October 8, 2011 - 02:26
on Forum topic
DOVES FARM FLOURS - I need advises
Beautiful loaves, Phil. All

lumos
Saturday, October 8, 2011 - 02:18
on Blog post
Morning storm with walnuts
Hi, Codruta
I personally

lumos
Saturday, October 8, 2011 - 02:07
on Forum topic
DOVES FARM FLOURS - I need advises
UPDATE No.3 - For all public transport users

lumos
Saturday, October 8, 2011 - 01:42
on Forum topic
The First UK & Beyond TFLers Get-Together : Post-Event Report posted & Bread recipes
UPDATE No.1 - Location, Location, Location!

lumos
Saturday, October 8, 2011 - 01:40
on Forum topic
The First UK & Beyond TFLers Get-Together : Post-Event Report posted & Bread recipes
50% hydration starter feeding

Mini Oven
Saturday, October 8, 2011 - 00:58
on Forum topic
Why is my starter so sticky
Thank you, Janet! and yes,

Mebake
Saturday, October 8, 2011 - 00:56
on Blog post
Basic Wheat Bread from (Laurel’s Kitchen Bread Book)
Hi, ww!I agree about the

lumos
Saturday, October 8, 2011 - 00:43
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
"puffed up as it baked..." oatmeal cookies

Mini Oven
Saturday, October 8, 2011 - 00:09
on Forum topic
Question about Oatmeal Raisin Cookies
Lumos, i think we have the
ww
Friday, October 7, 2011 - 23:52
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
This has possibilities
jellysquare
Friday, October 7, 2011 - 22:47
on Forum topic
Question about Oatmeal Raisin Cookies
Oatmeal Cookie Recipe
jellysquare
Friday, October 7, 2011 - 22:45
on Forum topic
Question about Oatmeal Raisin Cookies
Still learning, thanks for
bobku
Friday, October 7, 2011 - 22:39
on Forum topic
Why is my starter so sticky
jellysquare, Try the recipe

codruta
Friday, October 7, 2011 - 22:12
on Forum topic
Question about Oatmeal Raisin Cookies
I'm pretty sloppy
Chuck
Friday, October 7, 2011 - 21:49
on Forum topic
A Beginner's Question!
Took about 7-10 days
clazar123
Friday, October 7, 2011 - 20:53
on Forum topic
Sourdough from Fruit Yeast Water?
Attempt to summarize
ngolovin
Friday, October 7, 2011 - 20:41
on Forum topic
A Beginner's Question!
I've never been to Sally's
Postal Grunt
Friday, October 7, 2011 - 19:55
on Forum topic
Frank Pepe's Pizza, Manchester, CT
Take a Look Here, Charlie ...

flournwater
Friday, October 7, 2011 - 19:30
on Forum topic
Ok to knock bread down after shaping?
Amen ....

flournwater
Friday, October 7, 2011 - 19:27
on Forum topic
A Beginner's Question!
working under pressure

Franko
Friday, October 7, 2011 - 18:47
on Blog post
Bread and Meat, the making of a savoury sandwich
light smoke

Franko
Friday, October 7, 2011 - 18:32
on Blog post
Bread and Meat, the making of a savoury sandwich
Franco,
Thanks! My youngest

Janetcook
Friday, October 7, 2011 - 18:29
on Blog post
Bread and Meat, the making of a savoury sandwich
auto divider/rounder

Franko
Friday, October 7, 2011 - 18:23
on Blog post
Bread and Meat, the making of a savoury sandwich
David,
I know this is an old

Janetcook
Friday, October 7, 2011 - 18:06
on Blog post
Shaping a boule: a tutorial in pictures.
same for me Janet

Franko
Friday, October 7, 2011 - 17:59
on Blog post
Bread and Meat, the making of a savoury sandwich
I was wondering the same thing,

AnnaInNC
Friday, October 7, 2011 - 17:43
on Blog post
I love love love Double Knotted Rolls!!
Probably US wheat has stronger gluten than French wheat???

AnnaInNC
Friday, October 7, 2011 - 17:36
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
Try this
jcking
Friday, October 7, 2011 - 16:31
on Forum topic
Question about Oatmeal Raisin Cookies
Salilah,
I started making

Janetcook
Friday, October 7, 2011 - 16:17
on Blog post
XIX – There is a Good Reason for Everything : Revised Hamelinet Poolish Baguette with T55
Malt syrup?
jellysquare
Friday, October 7, 2011 - 16:15
on Forum topic
Another one for Norm: onion rolls?
two is the typical number of fermentations
Chuck
Friday, October 7, 2011 - 16:05
on Forum topic
A Beginner's Question!
Your bread looks amazing!
eliabel
Friday, October 7, 2011 - 16:00
on Blog post
Swiss Bernese Oberland
What's the difference bulk fermentation & proofing

RobynNZ
Friday, October 7, 2011 - 15:30
on Forum topic
A Beginner's Question!
Sticky 50% starter

RobynNZ
Friday, October 7, 2011 - 14:45
on Forum topic
Why is my starter so sticky
I have found that ....

BettyR
Friday, October 7, 2011 - 14:22
on Forum topic
My assumptions have outlived their uselessness
Jamie,
Very nice loaf and I

Janetcook
Friday, October 7, 2011 - 14:05
on Blog post
Swiss Bernese Oberland
Varda, Thanks for the link

Janetcook
Friday, October 7, 2011 - 13:58
on Blog post
Dough Strength Table
Acidity in dough

ananda
Friday, October 7, 2011 - 13:45
on Forum topic
Citric Acid in Bread as a preservative
Do you recall
elodie
Friday, October 7, 2011 - 13:43
on Forum topic
Sourdough from Fruit Yeast Water?
Great
jcking
Friday, October 7, 2011 - 13:36
on Blog post
Dough Strength Table