Recent Forum and Blog Comments

I mainly use unbleached bread
jackie9999
Friday, October 21, 2011 - 06:25
on Forum topic
Is Canadian Flour Better Than American?
Looking for a mentor? Post a note...
richkaimd
Friday, October 21, 2011 - 06:20
on Forum topic
Problem: Dough is resistant to stretching
Great.
bemonkey
Friday, October 21, 2011 - 05:55
on Blog post
Cakes fotók.
Yes, I agree
HeidiH
Friday, October 21, 2011 - 05:55
on Forum topic
Photography For Bakers - Venturing Beyond the Auto Setting
Ross,
I am glad you started
bemonkey
Friday, October 21, 2011 - 05:52
on Forum topic
Photography For Bakers - Venturing Beyond the Auto Setting
I consider baking ounce to be
suave
Friday, October 21, 2011 - 05:43
on Forum topic
Converting oz. to grams ?
Would anybody cycle with me
bluesaturn
Friday, October 21, 2011 - 05:14
on Forum topic
The First UK & Beyond TFLers Get-Together : Post-Event Report posted & Bread recipes
@ Tom and other participants from Oxford area

lumos
Friday, October 21, 2011 - 03:37
on Forum topic
The First UK & Beyond TFLers Get-Together : Post-Event Report posted & Bread recipes
my rye

nicodvb
Friday, October 21, 2011 - 03:09
on Forum topic
Why do I keep two starters
Happy Birthday to Me!
DeeElle
Friday, October 21, 2011 - 02:52
on Forum topic
Anybody heard of "Inside the Jewish Bakery"?
TFL get-together
tanyclogwyn
Friday, October 21, 2011 - 02:17
on Forum topic
The First UK & Beyond TFLers Get-Together : Post-Event Report posted & Bread recipes
UPDATE NO. 5 - Possible Date!

lumos
Friday, October 21, 2011 - 01:57
on Forum topic
The First UK & Beyond TFLers Get-Together : Post-Event Report posted & Bread recipes
massive starch attack

nicodvb
Friday, October 21, 2011 - 01:35
on Blog post
Light and Dark Rye
Aha! I use Panasonic LUMIX!

lumos
Friday, October 21, 2011 - 01:29
on Blog post
Light and Dark Rye
Bagels with Vital Wheat Gluten

Stuart Borken
Friday, October 21, 2011 - 01:24
on Forum topic
High-Gluten Flour Disaster
Gluten is derived from flour

yozzause
Friday, October 21, 2011 - 00:36
on Forum topic
High-Gluten Flour Disaster
Hi FF,
Sounds like you are

Janetcook
Friday, October 21, 2011 - 00:25
on Forum topic
Why do I keep two starters
Wonderful texture

Juergen Krauss
Thursday, October 20, 2011 - 22:50
on Blog post
Hamelman's WW levain, Croque Monsieur
Loads of different systems ...

Juergen Krauss
Thursday, October 20, 2011 - 22:48
on Forum topic
Why do I keep two starters
Thanks Franko, Those links

PiPs
Thursday, October 20, 2011 - 22:01
on Blog post
Light and Dark Rye
I'll admit, I have to

PiPs
Thursday, October 20, 2011 - 21:41
on Blog post
Light and Dark Rye
Baker's percentage
Maverick
Thursday, October 20, 2011 - 21:21
on Forum topic
Converting oz. to grams ?
I have a kitchen caluculator

Janetcook
Thursday, October 20, 2011 - 21:03
on Forum topic
Converting oz. to grams ?
I would like to offer a
Yerffej
Thursday, October 20, 2011 - 20:26
on Forum topic
Making French Bread With T-55 Flour Using Julia Child's Method
this is a joke, right?
Chuck
Thursday, October 20, 2011 - 20:24
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?
it depends on when you round
Chuck
Thursday, October 20, 2011 - 20:08
on Forum topic
Converting oz. to grams ?
Ta for the extra info on your camera, Phil.
rossnroller
Thursday, October 20, 2011 - 19:42
on Blog post
Light and Dark Rye
Not Again ..

flournwater
Thursday, October 20, 2011 - 19:27
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?
Website is the mentor

breadbakin fool
Thursday, October 20, 2011 - 19:21
on Forum topic
Problem: Dough is resistant to stretching
Link

flournwater
Thursday, October 20, 2011 - 19:02
on Forum topic
Subbing butter for shortening
BETTER!
Gymnopodie
Thursday, October 20, 2011 - 18:52
on Forum topic
Making French Bread With T-55 Flour Using Julia Child's Method
Thanks a lot for your comments, Franko.
rossnroller
Thursday, October 20, 2011 - 18:48
on Blog post
Hamelman's WW levain, Croque Monsieur
Hiya David!
rossnroller
Thursday, October 20, 2011 - 18:44
on Blog post
Hamelman's WW levain, Croque Monsieur
Yeah, it's not fair, is it?
rossnroller
Thursday, October 20, 2011 - 18:32
on Blog post
Hamelman's WW levain, Croque Monsieur
Hiya Phil.
rossnroller
Thursday, October 20, 2011 - 18:28
on Blog post
Hamelman's WW levain, Croque Monsieur
There's worse.
Anonymous
Thursday, October 20, 2011 - 18:10
on Forum topic
High-Gluten Flour Disaster
ACK Indeed
larryparis10
Thursday, October 20, 2011 - 17:19
on Forum topic
High-Gluten Flour Disaster
Ack!
Anonymous
Thursday, October 20, 2011 - 17:17
on Forum topic
High-Gluten Flour Disaster
Maybe? Good Clue
larryparis10
Thursday, October 20, 2011 - 17:00
on Forum topic
High-Gluten Flour Disaster
Re: USDA Nutritional Values Database
Anonymous
Thursday, October 20, 2011 - 16:45
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?
You could have bought Vital Wheat Gluten.
Anonymous
Thursday, October 20, 2011 - 16:39
on Forum topic
High-Gluten Flour Disaster
Marvelous ryes Phil!

Franko
Thursday, October 20, 2011 - 16:22
on Blog post
Light and Dark Rye
Please tell me what's missing
3 Olives
Thursday, October 20, 2011 - 16:01
on Forum topic
Looking for a fantastic olive bread formula
Lloyd,
Thanks for the

Janetcook
Thursday, October 20, 2011 - 15:32
on Blog post
Multi-grain Struan
perfect for sandwiches

Franko
Thursday, October 20, 2011 - 15:12
on Blog post
Hamelman's WW levain, Croque Monsieur
I think these are my favorites

varda
Thursday, October 20, 2011 - 14:51
on Blog post
Face bread
We have the definitive conversion chart

Elagins
Thursday, October 20, 2011 - 14:29
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?
That's some heavy flour!
Mary Clare
Thursday, October 20, 2011 - 13:56
on Forum topic
Is this the diffinitive answer to that age old question, how much does a cup of flour weight?
Miche #1

Ruralidle
Thursday, October 20, 2011 - 13:54
on Blog post
First miche and 2nd sourdough loaf
Digital Scale
charbono
Thursday, October 20, 2011 - 13:29
on Forum topic
Can anyone recommend a good, inexpensive scale?