Recent Forum and Blog Comments

suzyr

MANNA
Tuesday, October 25, 2011 - 12:41
on Forum topic
My First post here on TFL
Rolls
msbreadbaker
Tuesday, October 25, 2011 - 12:40
on Blog post
Double knotted rolls from "Inside the Jewish Bakery"
Focaccia and Folding racks at Amazon.com

SylviaH
Tuesday, October 25, 2011 - 12:40
on Blog post
Focaccia 3 ways with Poolish-controlled ferment
thanks again for all the
latanante
Tuesday, October 25, 2011 - 12:33
on Forum topic
starter Help!!
I feel your frustration. ANDY! We need you!

Mini Oven
Tuesday, October 25, 2011 - 12:31
on Blog post
Dark Rye revisited (problem solving, problem finding)
30 min mix

Doc.Dough
Tuesday, October 25, 2011 - 12:30
on Forum topic
Wet loaves... close to giving up.
Proofer Boxes Manual

dablues
Tuesday, October 25, 2011 - 12:26
on Forum topic
Proofing boxes
diastatic malt

Doc.Dough
Tuesday, October 25, 2011 - 12:21
on Forum topic
Wet loaves... close to giving up.
The freezer is your friend.
Anonymous
Tuesday, October 25, 2011 - 12:14
on Forum topic
Bread Storage
Floyd
EvaB
Tuesday, October 25, 2011 - 12:10
on Forum topic
web Hickup
6 minutes @ 550F is too short.
Anonymous
Tuesday, October 25, 2011 - 12:09
on Forum topic
Crust Issues
80F with 75% humidity i think
Costas
Tuesday, October 25, 2011 - 11:45
on Forum topic
Proofing boxes
Freerk
EvaB
Tuesday, October 25, 2011 - 11:43
on Blog post
Stroopwafels; Dutch Macaroons...
Very simple
jcking
Tuesday, October 25, 2011 - 11:35
on Forum topic
Wet loaves... close to giving up.
Directly on stone
vink
Tuesday, October 25, 2011 - 11:22
on Forum topic
Crust Issues
Gorgeous rolls!
EvaB
Tuesday, October 25, 2011 - 11:12
on Blog post
Double knotted rolls from "Inside the Jewish Bakery"
Nice loaf
rayel
Tuesday, October 25, 2011 - 11:10
on Blog post
Andy's Rye sourdough w/sunflower soaker
I think proofing boxes are a
tananaBrian
Tuesday, October 25, 2011 - 10:27
on Forum topic
Proofing boxes
Well, I think it tastes better when it contains

Mini Oven
Tuesday, October 25, 2011 - 10:26
on Blog post
Dark Rye revisited (problem solving, problem finding)
Thanks!

loydb
Tuesday, October 25, 2011 - 10:25
on Blog post
[ITJB] Old School Deli (Sourdough) Rye
Re your first post
suzyr
Tuesday, October 25, 2011 - 10:14
on Forum topic
My First post here on TFL
Aww
proth5
Tuesday, October 25, 2011 - 10:03
on Forum topic
How do you cover your doughs during bulk fermentation?
The man to ask:

mrfrost
Tuesday, October 25, 2011 - 09:47
on Forum topic
Proofing boxes
Agreed, Pam

Elagins
Tuesday, October 25, 2011 - 09:34
on Forum topic
High extraction flour for Miche
btw i forgot to tell you

Elagins
Tuesday, October 25, 2011 - 09:31
on Blog post
Double knotted rolls from "Inside the Jewish Bakery"
Pan
jaywillie
Tuesday, October 25, 2011 - 09:25
on Forum topic
Crust Issues
Convection?
jaywillie
Tuesday, October 25, 2011 - 09:22
on Forum topic
Crust Issues
Looks good, drdudidu!

dmsnyder
Tuesday, October 25, 2011 - 09:13
on Blog post
Pugliese Capriccioso
Thanks, Stan!

dmsnyder
Tuesday, October 25, 2011 - 09:11
on Blog post
Double knotted rolls from "Inside the Jewish Bakery"
Hey :^)
The cookie cutter is

freerk
Tuesday, October 25, 2011 - 08:59
on Blog post
Stroopwafels; Dutch Macaroons...
I can bake bread. I can't
mdrdds
Tuesday, October 25, 2011 - 08:57
on Forum topic
Proofing boxes
One reason not to use them: Bisphenol A
Anonymous
Tuesday, October 25, 2011 - 08:55
on Forum topic
How do you cover your doughs during bulk fermentation?
sounds like you want a soft fluffy sandwich loaf
Chuck
Tuesday, October 25, 2011 - 08:50
on Forum topic
Is there a recipe for a softer sourdough bread?
Putting it on my christmas

freerk
Tuesday, October 25, 2011 - 08:48
on Blog post
Stroopwafels; Dutch Macaroons...
Warmer = faster rise = less flavour.
Anonymous
Tuesday, October 25, 2011 - 08:46
on Forum topic
Proofing boxes
Hey Thomas,
I did take the

freerk
Tuesday, October 25, 2011 - 08:42
on Blog post
Stroopwafels; Dutch Macaroons...
Thanks, everyone.
Anonymous
Tuesday, October 25, 2011 - 08:40
on Forum topic
How do you cover your doughs during bulk fermentation?
here is the crumb

drdudidu
Tuesday, October 25, 2011 - 08:38
on Blog post
Pugliese Capriccioso
Replies
sam
Tuesday, October 25, 2011 - 08:21
on Blog post
Spelt poolish bread
That's rather how I understand it too.
Anonymous
Tuesday, October 25, 2011 - 08:17
on Forum topic
Wet loaves... close to giving up.
No fear of spelt!
sam
Tuesday, October 25, 2011 - 08:14
on Blog post
Spelt poolish bread
Well done!

foodslut
Tuesday, October 25, 2011 - 08:08
on Blog post
Spelt poolish bread
Two successful macaron
Anonymous
Tuesday, October 25, 2011 - 08:05
on Blog post
Stroopwafels; Dutch Macaroons...
The link below is pretty

yy
Tuesday, October 25, 2011 - 08:03
on Forum topic
High extraction flour for Miche
Winter near
ehanner
Tuesday, October 25, 2011 - 08:02
on Blog post
Focaccia 3 ways with Poolish-controlled ferment
Now you can make strudel.
Anonymous
Tuesday, October 25, 2011 - 07:59
on Blog post
Stroopwafels; Dutch Macaroons...
Agree
proth5
Tuesday, October 25, 2011 - 07:55
on Forum topic
How do you cover your doughs during bulk fermentation?
Thank you both
Barbara Krauss
Tuesday, October 25, 2011 - 07:55
on Forum topic
High extraction flour for Miche
Thank you, Varda :^)
breadsong
Tuesday, October 25, 2011 - 07:49
on Blog post
Sourdough Blueberry Bagels - with thanks to lumos, and Susan from WildYeast!
80F
proth5
Tuesday, October 25, 2011 - 07:45
on Blog post
Focaccia 3 ways with Poolish-controlled ferment