Recent Forum and Blog Comments

Hi, JuergenI have seen your
teketeke
Tuesday, February 22, 2011 - 21:04
on Blog post
Test Tube Baking [2]: Bulk fermentation, doubling in size
Beautifully made loaves!

Franko
Tuesday, February 22, 2011 - 20:32
on Forum topic
How Many Loaves Have You?
Growing Season
ehanner
Tuesday, February 22, 2011 - 20:24
on Blog post
Fun With French Bread
nice batards and crum
patnx2
Tuesday, February 22, 2011 - 20:23
on Forum topic
Creating surface tension
Thanks, Larry. :) I love the
Syd
Tuesday, February 22, 2011 - 20:19
on Blog post
Longan Levain
Spring Flowers.... well not really

Franko
Tuesday, February 22, 2011 - 20:11
on Blog post
Fun With French Bread
Hi, Karin
I taste very mild
teketeke
Tuesday, February 22, 2011 - 20:10
on Blog post
The amazing baguette
Thanks Larry
ehanner
Tuesday, February 22, 2011 - 19:58
on Blog post
Fun With French Bread
Hey Franko, Thanks
ehanner
Tuesday, February 22, 2011 - 19:51
on Blog post
Fun With French Bread
Potato bread hydration
possum-liz
Tuesday, February 22, 2011 - 19:45
on Forum topic
Hydration: Effect of potatoes?
Nice!

GSnyde
Tuesday, February 22, 2011 - 19:42
on Forum topic
How Many Loaves Have You?
The Scones are Moist

GSnyde
Tuesday, February 22, 2011 - 19:38
on Blog post
Pan-demonium: Scones, Oatmeal Bread and Focaccia
Name of Bakery

GSnyde
Tuesday, February 22, 2011 - 19:34
on Blog post
Pan-demonium: Scones, Oatmeal Bread and Focaccia
Beautiful!
Amori
Tuesday, February 22, 2011 - 19:33
on Blog post
Whole Wheat Sandwich Bread
guarantee it's not a

DorotaM
Tuesday, February 22, 2011 - 19:22
on Forum topic
Do you need a special oven to be a good baker?
OMG the beer is perfect. I am
Anonymous
Tuesday, February 22, 2011 - 19:20
on Forum topic
Crust is too dark and thick
congratulations
possum-liz
Tuesday, February 22, 2011 - 19:20
on Forum topic
How Many Loaves Have You?
If the photo color is accurate ...

dmsnyder
Tuesday, February 22, 2011 - 19:15
on Forum topic
Crust is too dark and thick
Scone texture?
LindyD
Tuesday, February 22, 2011 - 19:10
on Blog post
Pan-demonium: Scones, Oatmeal Bread and Focaccia
First bake tonight
Anonymous
Tuesday, February 22, 2011 - 19:08
on Forum topic
Crust is too dark and thick
wayne's totally right
cranbo
Tuesday, February 22, 2011 - 19:04
on Forum topic
Hi, bread newbie here
Crust problem @ coffeetester

dmsnyder
Tuesday, February 22, 2011 - 18:55
on Forum topic
Crust is too dark and thick
you're kidding right?
mkelly27
Tuesday, February 22, 2011 - 18:39
on Forum topic
Do you need a special oven to be a good baker?
Really nice work Eric!
It's

Franko
Tuesday, February 22, 2011 - 18:39
on Blog post
Fun With French Bread
smell it
cranbo
Tuesday, February 22, 2011 - 18:38
on Forum topic
hiw old is too old for a starter?
good luck!
cranbo
Tuesday, February 22, 2011 - 18:34
on Forum topic
How Many Loaves Have You?
Great looking loaves, OldWoodSpoon
teketeke
Tuesday, February 22, 2011 - 18:34
on Blog post
Five Grain Levain from Hamelman's "Bread"
Welcome, Achilles
LindyD
Tuesday, February 22, 2011 - 18:34
on Forum topic
Do you need a special oven to be a good baker?
interesting stat
cranbo
Tuesday, February 22, 2011 - 18:29
on Forum topic
Hydration: Effect of potatoes?
Great sandwich bread...
Marni
Tuesday, February 22, 2011 - 18:21
on Blog post
Whole Wheat Sandwich Bread
Very nice looking baguettes,

hanseata
Tuesday, February 22, 2011 - 18:10
on Blog post
The amazing baguette
trying to imagine the flavour

Franko
Tuesday, February 22, 2011 - 18:00
on Blog post
Longan Levain
Thanks, all of you!

hanseata
Tuesday, February 22, 2011 - 17:54
on Blog post
A Feline Foundling and Steeped in Red
more details?

varda
Tuesday, February 22, 2011 - 17:51
on Forum topic
Dough begins to break down!
I think WFO are the minority here
wayne on FLUKE
Tuesday, February 22, 2011 - 17:31
on Forum topic
Do you need a special oven to be a good baker?
crumb and fermentation
jowilchek
Tuesday, February 22, 2011 - 17:30
on Forum topic
Why is an open crumb desired?
and get a scale
wayne on FLUKE
Tuesday, February 22, 2011 - 17:25
on Forum topic
Hi, bread newbie here
Beautiful loaves and what a brilliant idea to use Longans

jennyloh
Tuesday, February 22, 2011 - 17:20
on Blog post
Longan Levain
Great, exactly what I needed

SallyBR
Tuesday, February 22, 2011 - 16:54
on Forum topic
Creating surface tension
Ciabatta
jowilchek
Tuesday, February 22, 2011 - 16:52
on Forum topic
Rescuing my BBA Ciabatta dough
welcome to TFL JustinB
cranbo
Tuesday, February 22, 2011 - 16:46
on Forum topic
Hello!
I wanted open crumb to sop up
jowilchek
Tuesday, February 22, 2011 - 16:42
on Forum topic
Why is an open crumb desired?
a few questions
cranbo
Tuesday, February 22, 2011 - 16:38
on Forum topic
Hi, bread newbie here
oh and one more thing
cranbo
Tuesday, February 22, 2011 - 16:36
on Forum topic
Hi, bread newbie here
No-Knead

Juergen Krauss
Tuesday, February 22, 2011 - 16:35
on Blog post
Test Tube Baking [2]: Bulk fermentation, doubling in size
Isn't Chef Hitz great?
LindyD
Tuesday, February 22, 2011 - 16:32
on Forum topic
Creating surface tension
Interesting
proth5
Tuesday, February 22, 2011 - 16:17
on Blog post
Formula Development VII – Miracle on N-tee-Nth Street
You are welcome
odinraider
Tuesday, February 22, 2011 - 16:16
on Blog post
Superb sandwich bread, perfected honey wheat sourdough, luscious brownies, and...PIZZA PIZZA PIZZA!
Under mixed?

gary.turner
Tuesday, February 22, 2011 - 15:24
on Blog post
Formula Development VII – Miracle on N-tee-Nth Street
great looking blob

AnnaInNC
Tuesday, February 22, 2011 - 14:46
on Forum topic
Rescuing my BBA Ciabatta dough