Recent Forum and Blog Comments

ok, thank you! Will do
ngabriel
Friday, April 29, 2011 - 10:32
on Forum topic
ok! Extremely Confused and frustrated!
Ok, Thank you Pamela! Now, I
ngabriel
Friday, April 29, 2011 - 10:30
on Forum topic
ok! Extremely Confused and frustrated!
what hydration is your

yy
Friday, April 29, 2011 - 10:30
on Forum topic
Starter Splitting
REALLY??? I had NO idea..
ngabriel
Friday, April 29, 2011 - 10:28
on Forum topic
ok! Extremely Confused and frustrated!
Hi JIm, it is semi-liquidy...
ngabriel
Friday, April 29, 2011 - 10:26
on Forum topic
ok! Extremely Confused and frustrated!
More info needed
jcking
Friday, April 29, 2011 - 10:04
on Forum topic
ok! Extremely Confused and frustrated!
The Texas-house

gary.turner
Friday, April 29, 2011 - 10:03
on Blog post
Croissant with Sourdough Starter - TXFarmer VS. TX summer
My sourdough is never sour
clazar123
Friday, April 29, 2011 - 10:01
on Forum topic
ok! Extremely Confused and frustrated!
I have to agree, more detail needed

Mini Oven
Friday, April 29, 2011 - 09:41
on Forum topic
Starter Splitting
well fed starter = less sour

breadbythecreek
Friday, April 29, 2011 - 09:31
on Forum topic
ok! Extremely Confused and frustrated!
Have you tried baking with
Graid
Friday, April 29, 2011 - 09:28
on Forum topic
ok! Extremely Confused and frustrated!
S&F
ajfisher
Friday, April 29, 2011 - 09:26
on Blog post
Pain Meunier - and having fun with shaping
first Tartine

Salilah
Friday, April 29, 2011 - 08:58
on Forum topic
Tartine bread baking attempts
even the defective ones

nicodvb
Friday, April 29, 2011 - 08:52
on Blog post
Croissant with Sourdough Starter - TXFarmer VS. TX summer
Thanks Akiko!
txfarmer
Friday, April 29, 2011 - 08:20
on Blog post
Croissant with Sourdough Starter - TXFarmer VS. TX summer
sourdough in the heat
G-man
Friday, April 29, 2011 - 08:12
on Forum topic
Starter Splitting
Wow, Txfarmer!! You made
teketeke
Friday, April 29, 2011 - 08:11
on Blog post
Croissant with Sourdough Starter - TXFarmer VS. TX summer
RuthieG, You did a great
teketeke
Friday, April 29, 2011 - 07:54
on Blog post
My Japanese Sandwich loaf.
excellent
G-man
Friday, April 29, 2011 - 07:44
on Blog post
TIPS: dough ball sizes and weights for common bread shapes
Makes total sense - with TX
txfarmer
Friday, April 29, 2011 - 07:37
on Blog post
Croissant with Sourdough Starter - TXFarmer VS. TX summer
41C huh? That's probably not
txfarmer
Friday, April 29, 2011 - 07:36
on Blog post
Croissant with Sourdough Starter - TXFarmer VS. TX summer
Thank you Peter.
txfarmer
Friday, April 29, 2011 - 07:35
on Blog post
Croissant with Sourdough Starter - TXFarmer VS. TX summer
Thank you Jaydot!
txfarmer
Friday, April 29, 2011 - 07:35
on Blog post
Croissant with Sourdough Starter - TXFarmer VS. TX summer
Thanks Ron!
txfarmer
Friday, April 29, 2011 - 07:34
on Blog post
Croissant with Sourdough Starter - TXFarmer VS. TX summer
Ah, a walk-in cooler, I can
txfarmer
Friday, April 29, 2011 - 07:34
on Blog post
Croissant with Sourdough Starter - TXFarmer VS. TX summer
I have lived in a lot of
txfarmer
Friday, April 29, 2011 - 07:34
on Blog post
Croissant with Sourdough Starter - TXFarmer VS. TX summer
The worst of the summer is
txfarmer
Friday, April 29, 2011 - 07:32
on Blog post
Croissant with Sourdough Starter - TXFarmer VS. TX summer
I have been debating about
txfarmer
Friday, April 29, 2011 - 07:32
on Blog post
Croissant with Sourdough Starter - TXFarmer VS. TX summer
stretch and fold
txfarmer
Friday, April 29, 2011 - 07:30
on Blog post
Pain Meunier - and having fun with shaping
Awesome
GAPOMA
Friday, April 29, 2011 - 07:15
on Blog post
TIPS: dough ball sizes and weights for common bread shapes
Handy info
clazar123
Friday, April 29, 2011 - 06:57
on Blog post
TIPS: dough ball sizes and weights for common bread shapes
Can you explain a bit more in detail?
JeremyCherfas
Friday, April 29, 2011 - 06:55
on Forum topic
Starter Splitting
Can you explain a bit more in detail?
JeremyCherfas
Friday, April 29, 2011 - 06:55
on Forum topic
Starter Splitting
Wacky Cake is the "Official" name-variations on chocolate
clazar123
Friday, April 29, 2011 - 06:49
on Forum topic
Looking for a yellow or white dump cake recipe
That's a saver !

AnnaInNC
Friday, April 29, 2011 - 06:23
on Blog post
TIPS: dough ball sizes and weights for common bread shapes
S&F
ajfisher
Friday, April 29, 2011 - 06:15
on Blog post
Pain Meunier - and having fun with shaping
That makes moving very tempting.. ;-)
RonRay
Friday, April 29, 2011 - 05:41
on Forum topic
English muffin with raisin yeast water plus alcoholic raisins
I am so happy to hear that
teketeke
Friday, April 29, 2011 - 05:08
on Forum topic
English muffin with raisin yeast water plus alcoholic raisins
Ron, You just made me smile
teketeke
Friday, April 29, 2011 - 04:59
on Forum topic
English muffin with raisin yeast water plus alcoholic raisins
Wow, the crumb looks super tasty!!
teketeke
Friday, April 29, 2011 - 04:54
on Forum topic
Japanese white sandwich loaf with raisin yeast water
Method:
Mix: Hand
Knead: 4
TerryTB
Friday, April 29, 2011 - 04:07
on Forum topic
Experiment - Effect of retarding 0 days, 1, 2 and 3. [Picture included]
Interesting experiment, but

nicodvb
Friday, April 29, 2011 - 02:15
on Forum topic
Experiment - Effect of retarding 0 days, 1, 2 and 3. [Picture included]
Hiya Karin
rossnroller
Friday, April 29, 2011 - 00:29
on Blog post
SD vs yeasted hot cross buns - this year's winner (recipe now posted)
Is this bread supposed to stay fresher longer?
mgbetz
Friday, April 29, 2011 - 00:19
on Forum topic
What is a water roux?
I've always thought the AC should be installed in the kitchen

Mini Oven
Thursday, April 28, 2011 - 23:47
on Blog post
Croissant with Sourdough Starter - TXFarmer VS. TX summer
Dough Calculator Now works on Mac
dolfs
Thursday, April 28, 2011 - 23:43
on Blog post
Dough Calculator Spreadsheet available
Really?
jcking
Thursday, April 28, 2011 - 21:58
on Forum topic
tartine bread wet after baking
Beautiful pictures. I am
Anjali
Thursday, April 28, 2011 - 21:51
on Blog post
Croissant with Sourdough Starter - TXFarmer VS. TX summer
Great experiment! I see the
Syd
Thursday, April 28, 2011 - 21:24
on Forum topic
Experiment - Effect of retarding 0 days, 1, 2 and 3. [Picture included]
I don't think this would pass muster in a science lab
Chuck
Thursday, April 28, 2011 - 21:24
on Forum topic
tartine bread wet after baking