Recent Forum and Blog Comments

Yum.. Indeed, Eric.. Thank

Mebake
Wednesday, March 30, 2011 - 00:38
on Blog post
Franko's Upside Fruit Sticky Bun
hmmm

trailrunner
Wednesday, March 30, 2011 - 00:30
on Blog post
Franko's Upside Fruit Sticky Bun
I envy your glossy crusts and

yy
Wednesday, March 30, 2011 - 00:26
on Forum topic
Roasted Garlic Levain...and a piece of gum
thanks so much for your
rolls
Wednesday, March 30, 2011 - 00:19
on Forum topic
posting pics
ups, sorry, i just realise of
bubble
Wednesday, March 30, 2011 - 00:10
on Blog post
Sourdough Rye with Raisins and Walnuts
Wow, what a coincidence! I
bubble
Tuesday, March 29, 2011 - 23:51
on Blog post
Sourdough Rye with Raisins and Walnuts
Thank you all
MadAboutB8
Tuesday, March 29, 2011 - 23:32
on Blog post
Sourdough Rye with Raisins and Walnuts
That is what I was thinking

Janetcook
Tuesday, March 29, 2011 - 23:31
on Forum topic
Timing Question of When Starter Can be Used In Final Dough
We all bake the occasional

SCruz
Tuesday, March 29, 2011 - 22:26
on Forum topic
Slicing heavy breads
Lovely shaping and scoring,
Syd
Tuesday, March 29, 2011 - 22:21
on Forum topic
Roasted Garlic Levain...and a piece of gum
Burning the bread

Juergen Krauss
Tuesday, March 29, 2011 - 21:51
on Blog post
The amazing baguette
such nice photos
breadsong
Tuesday, March 29, 2011 - 21:18
on Blog post
Sourdough Rye with Raisins and Walnuts
Stamped vs forged knives

dmsnyder
Tuesday, March 29, 2011 - 21:16
on Forum topic
Slicing heavy breads
Yum!
breadsong
Tuesday, March 29, 2011 - 21:12
on Blog post
Franko's Upside Fruit Sticky Bun
Your passion shines
spsq
Tuesday, March 29, 2011 - 21:04
on Forum topic
Pane casereccio, chocolate and beetroot bread, and other things...
Chemically Inadvisable

flournwater
Tuesday, March 29, 2011 - 20:50
on Forum topic
Combining rising agents
Alternative

flournwater
Tuesday, March 29, 2011 - 20:46
on Forum topic
Slicing heavy breads
Very generous, Ron :)
Best
teketeke
Tuesday, March 29, 2011 - 20:25
on Blog post
Ingredient List and Calcultor for TFL Bakers
They all look great as usual,
teketeke
Tuesday, March 29, 2011 - 20:21
on Blog post
Weekend Baking, 26th-27th March 2011
It happens
scottsourdough
Tuesday, March 29, 2011 - 20:04
on Forum topic
Timing Question of When Starter Can be Used In Final Dough
I echo Franko and Sylvia and
teketeke
Tuesday, March 29, 2011 - 19:49
on Blog post
Sourdough Rye with Raisins and Walnuts
Let My Peeps Go!

threedogs
Tuesday, March 29, 2011 - 19:21
on Forum topic
Know Your Food Groups-Changes
It may be that the link in

Franko
Tuesday, March 29, 2011 - 19:10
on Blog post
Franko's Upside Fruit Sticky Bun
WOW, That is really great
teketeke
Tuesday, March 29, 2011 - 18:53
on Blog post
Franko's Upside Fruit Sticky Bun
more info needed

Franko
Tuesday, March 29, 2011 - 18:46
on Blog post
Franko's Upside Fruit Sticky Bun
logged in but away from the site

Franko
Tuesday, March 29, 2011 - 18:35
on Blog post
Franko's Upside Fruit Sticky Bun
Thanks for the advice.

Mason
Tuesday, March 29, 2011 - 18:22
on Forum topic
Extra-sour cold autolyse 2.45 kg Miche. Cold retard too?
these are so mouthwatering! Eric!

SylviaH
Tuesday, March 29, 2011 - 18:17
on Blog post
Franko's Upside Fruit Sticky Bun
The crumb looks nicely open
teketeke
Tuesday, March 29, 2011 - 18:12
on Blog post
The amazing baguette
oh no !

trailrunner
Tuesday, March 29, 2011 - 18:03
on Blog post
Franko's Upside Fruit Sticky Bun
King Arthur unbleached all
teketeke
Tuesday, March 29, 2011 - 17:55
on Blog post
White Sandwich Loaf
A well designed and built bow

gary.turner
Tuesday, March 29, 2011 - 17:35
on Forum topic
Slicing heavy breads
Give them a try Syd.
I think
ehanner
Tuesday, March 29, 2011 - 17:17
on Blog post
Franko's Upside Fruit Sticky Bun
Franko, the pleasure is all mine
ehanner
Tuesday, March 29, 2011 - 17:15
on Blog post
Franko's Upside Fruit Sticky Bun
Thanks Larry
ehanner
Tuesday, March 29, 2011 - 17:13
on Blog post
Franko's Upside Fruit Sticky Bun
Thanks trailrunner!
ehanner
Tuesday, March 29, 2011 - 17:10
on Blog post
Franko's Upside Fruit Sticky Bun
Very enticing, Eric! Have
Syd
Tuesday, March 29, 2011 - 17:07
on Blog post
Franko's Upside Fruit Sticky Bun
Lovely looking loaves, Sue!
Syd
Tuesday, March 29, 2011 - 17:01
on Blog post
Sourdough Rye with Raisins and Walnuts
Beautiful, Akiko! That's a
Syd
Tuesday, March 29, 2011 - 16:57
on Blog post
White Sandwich Loaf
One ponders, what came first -

AnnaInNC
Tuesday, March 29, 2011 - 16:21
on Forum topic
Know Your Food Groups-Changes
read baking formula spread sheet
HMerlitti
Tuesday, March 29, 2011 - 16:21
on Blog post
Baker's percentage Spreadsheet
anybody's guess if steam will damage an oven
Chuck
Tuesday, March 29, 2011 - 16:09
on Forum topic
New Oven Recommendations
Excel Spreadsheet
jrus
Tuesday, March 29, 2011 - 16:06
on Blog post
Baker's percentage Spreadsheet
ok, so it looks like the
Dough-No
Tuesday, March 29, 2011 - 15:14
on Forum topic
New Oven Recommendations
Must you have the regular
AlaskanShepherdess
Tuesday, March 29, 2011 - 15:10
on Forum topic
Whole-wheat Sandwich Bread
My mom uses 100% spelt flour
AlaskanShepherdess
Tuesday, March 29, 2011 - 14:52
on Forum topic
50% Spelt Bread
Hi Nico,
We have a Golden
AlaskanShepherdess
Tuesday, March 29, 2011 - 14:29
on Forum topic
What Can and Cannot be made with Whole Grains?
KA Customer Service

Candango
Tuesday, March 29, 2011 - 14:22
on Forum topic
Customer Service at King Arthur Flour
if you sift?

nicodvb
Tuesday, March 29, 2011 - 14:16
on Forum topic
What Can and Cannot be made with Whole Grains?
Reducing hydration would not make it more sour

Mini Oven
Tuesday, March 29, 2011 - 14:12
on Forum topic
Extra-sour cold autolyse 2.45 kg Miche. Cold retard too?