Recent Forum and Blog Comments

1.9 teaspoons
Anonymous
Wednesday, October 26, 2011 - 10:30
on Forum topic
cake yeast
3.3 teaspoons
Anonymous
Wednesday, October 26, 2011 - 10:23
on Forum topic
cake yeast
I start very early in the morning.
Anonymous
Wednesday, October 26, 2011 - 10:16
on Forum topic
Steve Sullivan's (Acme Bread) recipe
RE:Cake Yeast
Postal Grunt
Wednesday, October 26, 2011 - 10:10
on Forum topic
cake yeast
More questions

varda
Wednesday, October 26, 2011 - 10:09
on Blog post
Russian Rye and Really Simple Sourdough (from A. Whitley's Bread Matters) - now with pictures
Oui
jamesjr54
Wednesday, October 26, 2011 - 09:55
on Blog post
Today's Completely Made-Up Bread
Thanks Mr. Frost
jamesjr54
Wednesday, October 26, 2011 - 09:54
on Blog post
Today's Completely Made-Up Bread
Your book brought tears to my eyes
caryn
Wednesday, October 26, 2011 - 09:47
on Forum topic
Book Release: Inside the Jewish Bakery
Thomas,
In terms of
robadar
Wednesday, October 26, 2011 - 09:46
on Forum topic
Steve Sullivan's (Acme Bread) recipe
Looks good.

mrfrost
Wednesday, October 26, 2011 - 09:40
on Blog post
Today's Completely Made-Up Bread
I am under 50%.
I guess I
yjbus
Wednesday, October 26, 2011 - 09:40
on Forum topic
Instant/rapid rise YEAST
Pain de Complètement Confectionnés
Anonymous
Wednesday, October 26, 2011 - 09:18
on Blog post
Today's Completely Made-Up Bread
I'll redo it this morning.
Anonymous
Wednesday, October 26, 2011 - 08:42
on Forum topic
Steve Sullivan's (Acme Bread) recipe
(Updated) Steve Sullivan's Dough from Baking with Julia
Anonymous
Wednesday, October 26, 2011 - 08:36
on Forum topic
Steve Sullivan's (Acme Bread) recipe
Thank you, yy
Barbara Krauss
Wednesday, October 26, 2011 - 08:30
on Forum topic
High extraction flour for Miche
germ

nicodvb
Wednesday, October 26, 2011 - 08:21
on Forum topic
High extraction flour for Miche
If you do a web search for

mrfrost
Wednesday, October 26, 2011 - 07:59
on Forum topic
High extraction flour for Miche
honey

loydb
Wednesday, October 26, 2011 - 07:47
on Blog post
Sourdough Crackers
olive oil

loydb
Wednesday, October 26, 2011 - 07:46
on Blog post
Sourdough Crackers
That depends on how high,
Yerffej
Wednesday, October 26, 2011 - 07:40
on Forum topic
High extraction flour for Miche
Me too
scottsourdough
Wednesday, October 26, 2011 - 07:40
on Blog post
Sourdough Crackers
Zdenka,
If you look closely
Yerffej
Wednesday, October 26, 2011 - 07:32
on Forum topic
Cooling pitas?
@ bluesaturn

lumos
Wednesday, October 26, 2011 - 07:26
on Forum topic
The First UK & Beyond TFLers Get-Together : Post-Event Report posted & Bread recipes
Those look great!

GermanFoodie
Wednesday, October 26, 2011 - 07:22
on Blog post
Sourdough Crackers
Many thanks for posting this
robadar
Wednesday, October 26, 2011 - 07:20
on Forum topic
Steve Sullivan's (Acme Bread) recipe
so print pickle was at 74F
latanante
Wednesday, October 26, 2011 - 07:19
on Forum topic
starter Help!!
Success!

loydb
Wednesday, October 26, 2011 - 07:12
on Forum topic
Sourdough Whole Wheat Crackers
No, of course not.
suave
Wednesday, October 26, 2011 - 07:08
on Forum topic
High extraction flour for Miche
Proofing for the WFO
ehanner
Wednesday, October 26, 2011 - 07:03
on Blog post
Focaccia 3 ways with Poolish-controlled ferment
I like the sound of that
ehanner
Wednesday, October 26, 2011 - 06:57
on Blog post
Focaccia 3 ways with Poolish-controlled ferment
Well technically all yeast is

yy
Wednesday, October 26, 2011 - 06:53
on Forum topic
Instant/rapid rise YEAST
It is just the crumb that
kab
Wednesday, October 26, 2011 - 06:31
on Forum topic
Bread Storage
6am here took my first loaf
tomsgirl
Wednesday, October 26, 2011 - 06:07
on Forum topic
proofing in bannaton
thanks for the advice. what
yjbus
Wednesday, October 26, 2011 - 05:35
on Forum topic
Instant/rapid rise YEAST
Interesting

varda
Wednesday, October 26, 2011 - 05:30
on Blog post
Russian Rye and Really Simple Sourdough (from A. Whitley's Bread Matters) - now with pictures
Wow! 70%!
copyu
Wednesday, October 26, 2011 - 05:30
on Blog post
Spelt poolish bread
Question re high extraction flour - does it include the germ?

subfuscpersona
Wednesday, October 26, 2011 - 05:17
on Forum topic
High extraction flour for Miche
Much better

loydb
Wednesday, October 26, 2011 - 04:55
on Forum topic
My First post here on TFL
Thanks Glenn
Barbara Krauss
Wednesday, October 26, 2011 - 04:43
on Forum topic
High extraction flour for Miche
After rye, wheat pitas look downright anemic!

Mini Oven
Wednesday, October 26, 2011 - 04:12
on Forum topic
Cooling pitas?
Hi yjbus
I think instant

yy
Wednesday, October 26, 2011 - 04:02
on Forum topic
Instant/rapid rise YEAST
Purple instead of Red

Mini Oven
Wednesday, October 26, 2011 - 03:24
on Forum topic
Rainbow Cookies
further observations

pjaj
Wednesday, October 26, 2011 - 03:18
on Forum topic
Bread Storage
Thank you.... This thing is

easyquilts
Wednesday, October 26, 2011 - 02:50
on Forum topic
Hanger stone
I baked longer
kolobezka
Wednesday, October 26, 2011 - 02:43
on Forum topic
Cooling pitas?
Let me know if you don't get

Salilah
Wednesday, October 26, 2011 - 01:46
on Forum topic
Jan Hedh's 'Artisan Breads'
We did this when I was doing

Salilah
Wednesday, October 26, 2011 - 01:43
on Forum topic
Proofing boxes
I am also curious

Mini Oven
Wednesday, October 26, 2011 - 01:17
on Forum topic
Cooling pitas?
Sad little critters

Mini Oven
Wednesday, October 26, 2011 - 00:34
on Blog post
Dark Rye revisited (problem solving, problem finding)
Might be worth trying to protect the rye endosperm

Mini Oven
Wednesday, October 26, 2011 - 00:25
on Blog post
Dark Rye revisited (problem solving, problem finding)