Recent Forum and Blog Comments

Nice to meet you, Shiao-Ping.
teketeke
Thursday, April 14, 2011 - 20:27
on Blog post
Pane Integrale with Garlic and Olive Oil
I echo other TFL members
teketeke
Thursday, April 14, 2011 - 20:21
on Blog post
illustration: Stretch and Fold in the Bowl
Nice Job
jcking
Thursday, April 14, 2011 - 20:02
on Forum topic
Wheat Honey Oat Loaf
Very handsome looking loaf
teketeke
Thursday, April 14, 2011 - 19:42
on Blog post
4/12/11 - Date Walnut Flax Seed Bread
Hi, AndyI baked your
teketeke
Thursday, April 14, 2011 - 19:32
on Blog post
Early Summer Baking: Borodinsky in a Banneton and Pain de Campagne with Mixed Leavens
Thank you both for sharing

sonia101
Thursday, April 14, 2011 - 19:05
on Blog post
Ron's sourdough crackers - added some cheddar cheese
great video
cranbo
Thursday, April 14, 2011 - 19:01
on Forum topic
Yeast Nutrition
So pretty!
breadsong
Thursday, April 14, 2011 - 19:00
on Blog post
JHamelman's Light Rye and Pain Rustique, Thanks to Franko!
Day 5
jcking
Thursday, April 14, 2011 - 18:57
on Forum topic
Sterile Sourdough X
In awe
breadsong
Thursday, April 14, 2011 - 18:53
on Blog post
Pane Integrale with Garlic and Olive Oil
banana

Shiao-Ping
Thursday, April 14, 2011 - 18:29
on Blog post
Pane Integrale with Garlic and Olive Oil
David:
Thanks for your long,
tgrayson
Thursday, April 14, 2011 - 18:29
on Blog post
Baguette crumb - 65% hydration dough
For the sake of discussion:

mrfrost
Thursday, April 14, 2011 - 18:25
on Forum topic
Overnight retardation for PR's Challah from Artisan Breads Every Day. Page 93
Afternoon Shiao-Ping
Mine are

Janetcook
Thursday, April 14, 2011 - 17:21
on Blog post
Pane Integrale with Garlic and Olive Oil
retarding challah @DianaM

joyfulbaker
Thursday, April 14, 2011 - 16:54
on Forum topic
Overnight retardation for PR's Challah from Artisan Breads Every Day. Page 93
The second loaf
jd
Thursday, April 14, 2011 - 16:07
on Forum topic
Rustic Bread
40 grams
charbono
Thursday, April 14, 2011 - 16:07
on Forum topic
How much do you keep?
27 grams @ 100% hydration

breadbythecreek
Thursday, April 14, 2011 - 15:50
on Forum topic
How much do you keep?
Yeah, that's what I have, a
txfarmer
Thursday, April 14, 2011 - 15:17
on Blog post
Ron's sourdough crackers - added some cheddar cheese
250 to 300 grams

polo
Thursday, April 14, 2011 - 15:17
on Forum topic
How much do you keep?
about 50 gm (1.76 oz) at 100% hydration

subfuscpersona
Thursday, April 14, 2011 - 15:16
on Forum topic
How much do you keep?
about 400g @75% hydration...

wassisname
Thursday, April 14, 2011 - 15:04
on Forum topic
How much do you keep?
2.5 oz / 70 g

BobS
Thursday, April 14, 2011 - 14:51
on Forum topic
How much do you keep?
Cut in 12 mm strips, they make "bread sticks"
RonRay
Thursday, April 14, 2011 - 14:40
on Blog post
Ron's sourdough crackers - added some cheddar cheese
200 g

placebo
Thursday, April 14, 2011 - 14:06
on Forum topic
How much do you keep?
100g to 300g at 50% to 60%

breadbakingbassplayer
Thursday, April 14, 2011 - 14:02
on Forum topic
How much do you keep?
parchment paper is the swiss army knife of baking
Chuck
Thursday, April 14, 2011 - 13:55
on Forum topic
Moving Bread to the Oven
No more goldfish
PlicketyCat
Thursday, April 14, 2011 - 13:52
on Blog post
Ron's sourdough crackers - added some cheddar cheese
No Blackwater
PlicketyCat
Thursday, April 14, 2011 - 13:28
on Forum topic
Non-woven batard form?
300 grams
sam
Thursday, April 14, 2011 - 13:17
on Forum topic
How much do you keep?
What a delicious loaf of

SCruz
Thursday, April 14, 2011 - 12:49
on Basic page
Flax Seed Wheat Bread
100g
GaryJ
Thursday, April 14, 2011 - 12:05
on Forum topic
How much do you keep?
354 grams
jcking
Thursday, April 14, 2011 - 11:53
on Forum topic
How much do you keep?
I use the Kitchen Aid attachment,

AnnaInNC
Thursday, April 14, 2011 - 11:48
on Forum topic
decent inexpensive grain mill
1.5 oz

mrfrost
Thursday, April 14, 2011 - 11:43
on Forum topic
How much do you keep?
Not much
GAPOMA
Thursday, April 14, 2011 - 11:41
on Forum topic
How much do you keep?
bread needn't/shouldn't taste bland
Chuck
Thursday, April 14, 2011 - 11:40
on Forum topic
bread taste
I agree with FF

Crider
Thursday, April 14, 2011 - 11:39
on Forum topic
decent inexpensive grain mill
Have you tried parchment?

breadbythecreek
Thursday, April 14, 2011 - 11:08
on Forum topic
Moving Bread to the Oven
I recommend the SUPERPEEL product

BakerBen
Thursday, April 14, 2011 - 11:03
on Forum topic
Moving Bread to the Oven
corona
tsaint
Thursday, April 14, 2011 - 10:56
on Forum topic
decent inexpensive grain mill
I saw the two first photos,

SallyBR
Thursday, April 14, 2011 - 10:39
on Blog post
Bad Baking Day
that's a pretty good idea,

SallyBR
Thursday, April 14, 2011 - 10:34
on Blog post
Noah Elbers' Maple-Oatmeal Bread (courtesy of farine-mc)
plywood
dwcoleman
Thursday, April 14, 2011 - 10:15
on Forum topic
Moving Bread to the Oven
Re: Baking Supplies

toneweaver
Thursday, April 14, 2011 - 10:08
on Forum topic
Baking supplies
use a flipping board to move baguettes from couch to peel
Chuck
Thursday, April 14, 2011 - 10:08
on Forum topic
Moving Bread to the Oven
Maybe you can mix all
kim
Thursday, April 14, 2011 - 10:07
on Blog post
Noah Elbers' Maple-Oatmeal Bread (courtesy of farine-mc)
I'm assuming that you have a
dwcoleman
Thursday, April 14, 2011 - 09:35
on Forum topic
Moving Bread to the Oven
Oh, no problem

SallyBR
Thursday, April 14, 2011 - 09:24
on Blog post
Noah Elbers' Maple-Oatmeal Bread (courtesy of farine-mc)
fold down sink

pjaj
Thursday, April 14, 2011 - 09:14
on Forum topic
Non-woven batard form?