Recent Forum and Blog Comments

You say write a note, where?
BKSinAZ
Thursday, October 20, 2011 - 13:22
on Forum topic
Problem: Dough is resistant to stretching
Gorgeous loaf, Ross!

dmsnyder
Thursday, October 20, 2011 - 13:16
on Blog post
Hamelman's WW levain, Croque Monsieur
looks totally yummy!
EvaB
Thursday, October 20, 2011 - 13:05
on Blog post
Hamelman's WW levain, Croque Monsieur
Just about every loaf of bread I've
EvaB
Thursday, October 20, 2011 - 12:52
on Forum topic
Bread frustration! not my fault edition
Still waiting for mine
EvaB
Thursday, October 20, 2011 - 12:32
on Forum topic
Anybody heard of "Inside the Jewish Bakery"?
Hot Pockets
EvaB
Thursday, October 20, 2011 - 12:20
on Blog post
Rustic Tuscany Bread
Use this website to find a mentor
richkaimd
Thursday, October 20, 2011 - 12:13
on Forum topic
Problem: Dough is resistant to stretching
My order is in
Rosalie
Thursday, October 20, 2011 - 11:28
on Forum topic
Book Release: Inside the Jewish Bakery
i agree with thomaschacon

mcs
Thursday, October 20, 2011 - 10:55
on Forum topic
Baking A Baguette with High Protein Flour
Correct

loydb
Thursday, October 20, 2011 - 10:38
on Blog post
Multi-grain Struan
1 oz = 28g in my book
dwcoleman
Thursday, October 20, 2011 - 10:34
on Forum topic
Converting oz. to grams ?
It's magic.
Anonymous
Thursday, October 20, 2011 - 10:20
on Forum topic
Baking A Baguette with High Protein Flour
Wish I knew someone like you
BKSinAZ
Thursday, October 20, 2011 - 10:11
on Forum topic
Problem: Dough is resistant to stretching
LOL!! Yeah, tell him it's

lumos
Thursday, October 20, 2011 - 10:08
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
Experimenting
century
Thursday, October 20, 2011 - 09:54
on Basic page
My Daily Bread
Could be the lower hydration
aakoh
Thursday, October 20, 2011 - 09:34
on Forum topic
Baking A Baguette with High Protein Flour
That is an open crumb.
Anonymous
Thursday, October 20, 2011 - 09:29
on Forum topic
Baking A Baguette with High Protein Flour
I love anchovies, just trying to figure out what to tell my

AnnaInNC
Thursday, October 20, 2011 - 09:21
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
Results of bake...
aakoh
Thursday, October 20, 2011 - 09:14
on Forum topic
Baking A Baguette with High Protein Flour
My Book Came Today!
Trishinomaha
Thursday, October 20, 2011 - 09:13
on Forum topic
Book Release: Inside the Jewish Bakery
Hi Phil,
I like that, serial

Janetcook
Thursday, October 20, 2011 - 09:10
on Blog post
Light and Dark Rye
Smell

sadears
Thursday, October 20, 2011 - 09:00
on Forum topic
Odd smell
I received my copy
tananaBrian
Thursday, October 20, 2011 - 08:57
on Forum topic
Book Release: Inside the Jewish Bakery
Thanks for the reply Lloyd.

Janetcook
Thursday, October 20, 2011 - 08:48
on Blog post
Multi-grain Struan
I've never called Pendleton
tananaBrian
Thursday, October 20, 2011 - 08:46
on Forum topic
Is Canadian Flour Better Than American?
Welcome

Frequent Flyer
Thursday, October 20, 2011 - 08:43
on Forum topic
Hi from Atlanta.
Thanks Greg I tend to over
tomsgirl
Thursday, October 20, 2011 - 08:36
on Forum topic
Converting oz. to grams ?
Thanks, Jay!

dmsnyder
Thursday, October 20, 2011 - 08:31
on Blog post
Pugliese Capriccioso
Don't worry about it ...
GAPOMA
Thursday, October 20, 2011 - 08:24
on Forum topic
Converting oz. to grams ?
Failed crawfish pies.
Anonymous
Thursday, October 20, 2011 - 08:00
on Forum topic
Bread frustration! not my fault edition
Nail Polish Remover?
Ford
Thursday, October 20, 2011 - 07:30
on Forum topic
Odd smell
I think it was something like

lumos
Thursday, October 20, 2011 - 07:25
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
Ordered it today and sinned at the same time...
Anonymous
Thursday, October 20, 2011 - 07:24
on Forum topic
Anybody heard of "Inside the Jewish Bakery"?
MAFC is dated.
Anonymous
Thursday, October 20, 2011 - 07:18
on Forum topic
Making French Bread With T-55 Flour Using Julia Child's Method
Be vewy, vewy quiet...

loydb
Thursday, October 20, 2011 - 07:13
on Blog post
Cakes fotók.
Oops! It does sound like a make a connection.
Anonymous
Thursday, October 20, 2011 - 07:12
on Forum topic
Making French Bread With T-55 Flour Using Julia Child's Method
Pretty Sure

loydb
Thursday, October 20, 2011 - 07:11
on Forum topic
Anybody heard of "Inside the Jewish Bakery"?
real stone

loydb
Thursday, October 20, 2011 - 07:08
on Forum topic
Which mill to choose?
Thanks

loydb
Thursday, October 20, 2011 - 07:04
on Blog post
Multi-grain Struan
DLX

loydb
Thursday, October 20, 2011 - 07:04
on Blog post
Multi-grain Struan
Go for it.
Ford
Thursday, October 20, 2011 - 07:00
on Forum topic
Problem: Dough is resistant to stretching
TFL get-together
Nici
Thursday, October 20, 2011 - 06:57
on Forum topic
The First UK & Beyond TFLers Get-Together : Post-Event Report posted & Bread recipes
Thank you, Anna!
Yeah, this

lumos
Thursday, October 20, 2011 - 06:34
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
Yes

varda
Thursday, October 20, 2011 - 06:32
on Blog post
Fish bread (or bread fish)
lift
bertie26
Thursday, October 20, 2011 - 06:06
on Forum topic
The First UK & Beyond TFLers Get-Together : Post-Event Report posted & Bread recipes
I'm trying to be as patient as possible but

Mini Oven
Thursday, October 20, 2011 - 05:38
on Forum topic
Anybody heard of "Inside the Jewish Bakery"?
It's Here! It's Here!
belfiore
Thursday, October 20, 2011 - 05:04
on Forum topic
Anybody heard of "Inside the Jewish Bakery"?
That is great. I love how
bemonkey
Thursday, October 20, 2011 - 05:04
on Blog post
Face bread
Get-together

candis
Thursday, October 20, 2011 - 05:01
on Forum topic
The First UK & Beyond TFLers Get-Together : Post-Event Report posted & Bread recipes
Oh brother :)

AnnaInNC
Thursday, October 20, 2011 - 04:55
on Blog post
Fish bread (or bread fish)