Recent Forum and Blog Comments

easily my favourite

Franko
Monday, February 14, 2011 - 08:10
on Blog post
80% Sourdough Rye Bread- adapted from Jeffrey Hamelman's 'Bread'
Thanks, Arlo

GSnyde
Monday, February 14, 2011 - 08:08
on Blog post
Le Fleur d’Ours (Flower of the Bear) and Other Goodies
Thanks, David and Hans

GSnyde
Monday, February 14, 2011 - 08:07
on Blog post
Le Fleur d’Ours (Flower of the Bear) and Other Goodies
Looks great!
Well done.
Anonymous
Monday, February 14, 2011 - 07:52
on Blog post
Concord Grape Focaccia
1. The "trick" to shaping is
txfarmer
Monday, February 14, 2011 - 07:42
on Blog post
Sourdough Lye Pretzel - with a twist
When to bake.
Mukoseev
Monday, February 14, 2011 - 07:28
on Forum topic
When to bake? Looking for strategies
I've
proth5
Monday, February 14, 2011 - 07:23
on Blog post
Recipes from my Grandmother
And
proth5
Monday, February 14, 2011 - 07:18
on Blog post
Recipes from my Grandmother
Yes
proth5
Monday, February 14, 2011 - 07:18
on Blog post
Recipes from my Grandmother
Serve bread the next day
Home Baker
Monday, February 14, 2011 - 07:18
on Forum topic
When to bake? Looking for strategies
Bread mark d
mark d
Monday, February 14, 2011 - 07:14
on Blog post
bread
Thanks
proth5
Monday, February 14, 2011 - 07:07
on Blog post
Recipes from my Grandmother
Thanks
proth5
Monday, February 14, 2011 - 07:03
on Blog post
Recipes from my Grandmother
Thanks
proth5
Monday, February 14, 2011 - 07:00
on Blog post
Recipes from my Grandmother
Pretzel Shaping and Blistering!
Boboshempy
Monday, February 14, 2011 - 06:59
on Blog post
Sourdough Lye Pretzel - with a twist
No rest between folds
davesmall
Monday, February 14, 2011 - 06:35
on Forum topic
No Knead Light Deli Rye Bread
Or
sparklebritches
Monday, February 14, 2011 - 06:18
on Forum topic
When to bake? Looking for strategies
Thanks all
improbablepantry
Monday, February 14, 2011 - 06:17
on Forum topic
New Member Delurking - Samples included and looking to perfect food processor baguettes...
This was the first loaf of
Syd
Monday, February 14, 2011 - 06:16
on Forum topic
First try at Potato Bread
I'll give it a try, it can't
CoveredInFlour
Monday, February 14, 2011 - 06:14
on Forum topic
Question about my brownies
You;re right!
CoveredInFlour
Monday, February 14, 2011 - 06:13
on Forum topic
Question about my brownies
I arrived at TFL too late
louie brown
Monday, February 14, 2011 - 06:08
on Blog post
Bakebook Chronicles - Continued
I have a stone, I've never
CoveredInFlour
Monday, February 14, 2011 - 06:07
on Forum topic
Question about my brownies
Hmm..

I'll try this the
CoveredInFlour
Monday, February 14, 2011 - 06:06
on Forum topic
Question about my brownies
Is this the middle of the oven or top shelf?
CoveredInFlour
Monday, February 14, 2011 - 06:05
on Forum topic
Question about my brownies
nope
CoveredInFlour
Monday, February 14, 2011 - 06:03
on Forum topic
Question about my brownies
Baking spray
CoveredInFlour
Monday, February 14, 2011 - 06:01
on Forum topic
Question about my brownies
Experiments with technique
tordoc
Monday, February 14, 2011 - 05:50
on Forum topic
Long Autolyse vs Long Cold fermentation - Best Flavor
Years ago, brownie mixes
swtgran
Monday, February 14, 2011 - 05:47
on Forum topic
Question about my brownies
It tastes good-I'm having a
NCKathryn
Monday, February 14, 2011 - 04:44
on Forum topic
First try at Potato Bread
I bake middle shelf

Mini Oven
Monday, February 14, 2011 - 04:38
on Forum topic
Question about my brownies
Countertops: "Begin with the end in mind"

pmccool
Monday, February 14, 2011 - 02:59
on Forum topic
Countertop Materials
another question: do you

yy
Monday, February 14, 2011 - 01:38
on Forum topic
Question about my brownies
how are you greasing your

yy
Monday, February 14, 2011 - 01:35
on Forum topic
Question about my brownies
It depends.

placebo
Monday, February 14, 2011 - 01:32
on Forum topic
When's best to use a starter from refrigerator?
A baking stone will help to

Kitchen Barbarian
Monday, February 14, 2011 - 01:30
on Forum topic
Question about my brownies
Fantastic baking (and

arlo
Monday, February 14, 2011 - 00:33
on Blog post
Le Fleur d’Ours (Flower of the Bear) and Other Goodies
i suggest...
cranbo
Sunday, February 13, 2011 - 23:50
on Forum topic
When to bake? Looking for strategies
I'm with David on this one
hansjoakim
Sunday, February 13, 2011 - 23:46
on Blog post
Le Fleur d’Ours (Flower of the Bear) and Other Goodies
good luck!
cranbo
Sunday, February 13, 2011 - 23:38
on Blog post
French bakers have nothing to fear from me
hard to say
cranbo
Sunday, February 13, 2011 - 23:31
on Forum topic
Which starter? Are they the same, in the same kitchen?
Guessing Won't Get it Done

flournwater
Sunday, February 13, 2011 - 23:14
on Forum topic
Question about my brownies
Very Nice Bakes, David!
I'd

Mebake
Sunday, February 13, 2011 - 23:07
on Blog post
This weekend's baking: 80% rye and 100% whole wheat
take your pick
cranbo
Sunday, February 13, 2011 - 23:05
on Forum topic
When's best to use a starter from refrigerator?
Iam glad you liked it, Mary

Mebake
Sunday, February 13, 2011 - 22:52
on Blog post
Whole Wheat Barley Bread
Wow! Everything looks delicious!

dmsnyder
Sunday, February 13, 2011 - 22:13
on Blog post
Le Fleur d’Ours (Flower of the Bear) and Other Goodies
Thanks for the update, Stan.

dmsnyder
Sunday, February 13, 2011 - 21:59
on Blog post
Bakebook Chronicles - Continued
Blistered crust
pattycakes
Sunday, February 13, 2011 - 21:43
on Forum topic
Long Autolyse vs Long Cold fermentation - Best Flavor
these last loaves look fantastic
pattycakes
Sunday, February 13, 2011 - 21:40
on Forum topic
Tartine bread baking attempts
Crumb photo and tasting notes added for the 80% Rye

dmsnyder
Sunday, February 13, 2011 - 21:33
on Blog post
This weekend's baking: 80% rye and 100% whole wheat