Recent Forum and Blog Comments

Hey Franko!

I (tried) to

freerk
Monday, June 27, 2011 - 01:00
on Forum topic
what makes my multi grain tangzhong crack?
I do both ways, depending

lumos
Monday, June 27, 2011 - 00:48
on Forum topic
Proofing after refrigeration?
That's it!

I used a royal

freerk
Monday, June 27, 2011 - 00:30
on Forum topic
what makes my multi grain tangzhong crack?
Don't forget that sharp bran particles in the WW

Mini Oven
Monday, June 27, 2011 - 00:18
on Forum topic
what makes my multi grain tangzhong crack?
crust ideas

Salilah
Sunday, June 26, 2011 - 23:45
on Blog post
Saturday Lunch bread
a lovely swirl of cinnamon
breadsong
Sunday, June 26, 2011 - 23:11
on Blog post
Man cannot live by San Joaquin Sourdough alone.
David, those are beautiful,
breadsong
Sunday, June 26, 2011 - 23:08
on Blog post
San Joaquin Sourdough: Update
Thanks :^)
breadsong
Sunday, June 26, 2011 - 23:00
on Blog post
BBGA Course @ SFBI: Introduction to Artisan Breads
Couldn't wait to break into the bag!
breadsong
Sunday, June 26, 2011 - 22:53
on Blog post
Some bakeries we visited while on holiday in Oregon and California
Pretty enough, I'd say!

dmsnyder
Sunday, June 26, 2011 - 22:29
on Blog post
BBGA Course @ SFBI: Introduction to Artisan Breads
Thanks, codruta!

dmsnyder
Sunday, June 26, 2011 - 22:20
on Blog post
San Joaquin Sourdough: Update
star quality, yes, but they are probably NOT mine!
breadsong
Sunday, June 26, 2011 - 22:15
on Blog post
BBGA Course @ SFBI: Introduction to Artisan Breads
Quite a tour, breadsong!

dmsnyder
Sunday, June 26, 2011 - 22:10
on Blog post
Some bakeries we visited while on holiday in Oregon and California
What a treat!

dmsnyder
Sunday, June 26, 2011 - 22:04
on Blog post
BBGA Course @ SFBI: Introduction to Artisan Breads
wonderful david, thank you

codruta
Sunday, June 26, 2011 - 21:56
on Blog post
San Joaquin Sourdough: Update
Synchronicity

dmsnyder
Sunday, June 26, 2011 - 21:54
on Blog post
Another Spice-Fruit-Nut Bread
Palmiers!

Wild-Yeast
Sunday, June 26, 2011 - 20:40
on Forum topic
Calling all fillo dough aficionados
You may like it even better

Doc.Dough
Sunday, June 26, 2011 - 20:34
on Forum topic
Proofing after refrigeration?
If I'd kept track of exactly

Stephanie Brim
Sunday, June 26, 2011 - 20:32
on Forum topic
Starting a Starter - Sourdough 101, a Tutorial
keep it moist

Franko
Sunday, June 26, 2011 - 20:29
on Forum topic
what makes my multi grain tangzhong crack?
Yum is right!

GSnyde
Sunday, June 26, 2011 - 20:24
on Blog post
Another Spice-Fruit-Nut Bread
cheese crackers
msbreadbaker
Sunday, June 26, 2011 - 20:21
on Blog post
Lotsa Cheeses
Crumb photo has been added

dmsnyder
Sunday, June 26, 2011 - 20:21
on Blog post
San Joaquin Sourdough: Update
Unfrozen bread

GSnyde
Sunday, June 26, 2011 - 20:19
on Blog post
San Joaquin Sourdough: Update
a note of reassurance
rossnroller
Sunday, June 26, 2011 - 19:43
on Forum topic
Starting a Starter - Sourdough 101, a Tutorial
Pecan and dried cranberries?

Floydm
Sunday, June 26, 2011 - 19:31
on Blog post
Another Spice-Fruit-Nut Bread
Thanks, Franko!

dmsnyder
Sunday, June 26, 2011 - 19:28
on Blog post
San Joaquin Sourdough: Update
Thanks, Glenn!

dmsnyder
Sunday, June 26, 2011 - 19:26
on Blog post
San Joaquin Sourdough: Update
Dough @ sjadad

dmsnyder
Sunday, June 26, 2011 - 19:23
on Blog post
San Joaquin Sourdough: Update
Creating warmth for starter

RobynNZ
Sunday, June 26, 2011 - 19:22
on Forum topic
Starting a Starter - Sourdough 101, a Tutorial
a TFL classic

Franko
Sunday, June 26, 2011 - 19:22
on Blog post
San Joaquin Sourdough: Update
Thanks, Toni. Been Quite an Education.

GSnyde
Sunday, June 26, 2011 - 19:12
on Blog post
My Variations on Tartine Basic Country Bread– More Whole Wheat, Smaller Loaves and Half Retarded
Thanks and a Question

Sjadad
Sunday, June 26, 2011 - 19:06
on Blog post
San Joaquin Sourdough: Update
Looks Excellent!!

GSnyde
Sunday, June 26, 2011 - 19:05
on Blog post
San Joaquin Sourdough: Update
She turned it on high,
bpezzell
Sunday, June 26, 2011 - 19:03
on Forum topic
Sharing my incredible stupidity with all of you :-)
OK, thanks, I'm going to try
Mira
Sunday, June 26, 2011 - 18:37
on Forum topic
Proofing after refrigeration?
Definitely
scottsourdough
Sunday, June 26, 2011 - 18:27
on Forum topic
Proofing after refrigeration?
What a wonderful

hanseata
Sunday, June 26, 2011 - 17:27
on Forum topic
Ataif bil ashta
On tv

hanseata
Sunday, June 26, 2011 - 17:13
on Forum topic
Success Story: Dave's Killer Bread
WOW! I would not have thought
Anonymous
Sunday, June 26, 2011 - 16:20
on Forum topic
Sharing my incredible stupidity with all of you :-)
Never leave your favorite baking sheet on the stove
bpezzell
Sunday, June 26, 2011 - 16:11
on Forum topic
Sharing my incredible stupidity with all of you :-)
Very elegant looking loaves...
belfiore
Sunday, June 26, 2011 - 15:06
on Blog post
My Variations on Tartine Basic Country Bread– More Whole Wheat, Smaller Loaves and Half Retarded
Follow up
Bread Breaddington
Sunday, June 26, 2011 - 15:02
on Forum topic
Crust bitterness, which vanishes after an hour or so. What?
Since the same thing
Earl
Sunday, June 26, 2011 - 15:00
on Forum topic
Crust bitterness, which vanishes after an hour or so. What?
Good points! The proofing is

freerk
Sunday, June 26, 2011 - 14:35
on Forum topic
what makes my multi grain tangzhong crack?
There is a lot to learn.
HMerlitti
Sunday, June 26, 2011 - 14:14
on Blog post
My biscotti is eating my icing
My $0.02

dmsnyder
Sunday, June 26, 2011 - 14:11
on Forum topic
Which book to start with??
Could very well be the case!

freerk
Sunday, June 26, 2011 - 14:10
on Forum topic
what makes my multi grain tangzhong crack?
maybe a little more proofing too?
Chuck
Sunday, June 26, 2011 - 14:05
on Forum topic
what makes my multi grain tangzhong crack?
In my world, biscotti are

Stephanie Brim
Sunday, June 26, 2011 - 14:00
on Blog post
My biscotti is eating my icing