Recent Forum and Blog Comments

Detached dough

wally
Thursday, January 27, 2011 - 13:54
on Forum topic
Top Crust Separates from Crumb
wow!
em120392
Thursday, January 27, 2011 - 13:44
on Blog post
Rich Man's Brioche/ High School Project
That is a brilliant Idea!! I
Dough-No
Thursday, January 27, 2011 - 12:47
on Forum topic
New from Toronto!
Welcome

Ruralidle
Thursday, January 27, 2011 - 12:38
on Forum topic
New from Oregon
fermentation?

ackkkright
Thursday, January 27, 2011 - 12:35
on Blog post
Bulk Fermenting and Proofing above room temperature?
Weekend baking

Ruralidle
Thursday, January 27, 2011 - 12:15
on Blog post
Bourke Street Bakery Croissant recipe
The (wild) west

Ruralidle
Thursday, January 27, 2011 - 12:10
on Forum topic
Naming my bread
Seen them...

longhorn
Thursday, January 27, 2011 - 11:20
on Blog post
War Eagle Mill Flour
" King Arthur's top-selling flour...

mrfrost
Thursday, January 27, 2011 - 11:19
on Forum topic
Italian Style Flour [KAF]
Lined...

longhorn
Thursday, January 27, 2011 - 11:18
on Blog post
War Eagle Mill Flour
So I decided I couldn't just
strick
Thursday, January 27, 2011 - 11:07
on Forum topic
My First Shot at Bagels
Semolina Braid Recipe

dablues
Thursday, January 27, 2011 - 10:56
on Forum topic
Italian Style Flour [KAF]
water roux
coffeemachine
Thursday, January 27, 2011 - 10:36
on Blog post
36 hours+ sourdough baguette with increased whole grain - how much is too much?
An excellent spot

Yumarama
Thursday, January 27, 2011 - 09:59
on Forum topic
New from Toronto!
Yes, I was wondering about that as well.

AnnaInNC
Thursday, January 27, 2011 - 09:51
on Forum topic
Steam insert in a loaf pan
DO Baking
ehanner
Thursday, January 27, 2011 - 09:49
on Blog post
Stove Top Debacle
secret ?
MickiColl
Thursday, January 27, 2011 - 09:48
on Forum topic
If stretch and fold is not an option
Wouldn't surprise me to learn

flournwater
Thursday, January 27, 2011 - 09:47
on Forum topic
Sometimes a person needs to give up....
Gadget

flournwater
Thursday, January 27, 2011 - 09:42
on Forum topic
Steam insert in a loaf pan
I was there once,

pmccool
Thursday, January 27, 2011 - 09:33
on Blog post
War Eagle Mill Flour
My next experiment
johannesenbergur
Thursday, January 27, 2011 - 09:23
on Blog post
Sandwich bread filled with sweet basil pesto
82°F, I've read

davidg618
Thursday, January 27, 2011 - 09:09
on Blog post
Bulk Fermenting and Proofing above room temperature?
This formula, and game plan

davidg618
Thursday, January 27, 2011 - 09:07
on Blog post
Bulk Fermenting and Proofing above room temperature?
Why?

mrfrost
Thursday, January 27, 2011 - 09:02
on Forum topic
Italian Style Flour [KAF]
that is good to know, breadsong

AnnaInNC
Thursday, January 27, 2011 - 08:52
on Forum topic
How many instant potato flakes for 4 medium potatoes ?
Pizza Crust

polo
Thursday, January 27, 2011 - 08:37
on Forum topic
Italian Style Flour [KAF]
Warm spot
Doc Opa
Thursday, January 27, 2011 - 08:32
on Forum topic
New from Toronto!
why would anyone want true 00 flour?

nicodvb
Thursday, January 27, 2011 - 08:28
on Forum topic
Italian Style Flour [KAF]
WEM Cloth sacks

mrfrost
Thursday, January 27, 2011 - 07:52
on Blog post
War Eagle Mill Flour
Lots of advice
ehanner
Thursday, January 27, 2011 - 07:51
on Forum topic
Where to "start" {no pun intended} Added pictures of finished bread
Ideal Temp for Yeast Activity

GSnyde
Thursday, January 27, 2011 - 07:50
on Blog post
Bulk Fermenting and Proofing above room temperature?
Funny that even KAF doesn't

mrfrost
Thursday, January 27, 2011 - 07:36
on Forum topic
Italian Style Flour [KAF]
It looks nice.
How was the
lazybaker
Thursday, January 27, 2011 - 07:27
on Blog post
Bulk Fermenting and Proofing above room temperature?
Thanks arlo!
txfarmer
Thursday, January 27, 2011 - 07:18
on Blog post
36 hours+ sourdough baguette with increased whole grain - how much is too much?
Thanks Marcus, it's fun with
txfarmer
Thursday, January 27, 2011 - 07:17
on Blog post
36 hours+ sourdough baguette with increased whole grain - how much is too much?
Nice to see another TFLer
txfarmer
Thursday, January 27, 2011 - 07:16
on Blog post
36 hours+ sourdough baguette with increased whole grain - how much is too much?
Thanks!:)
txfarmer
Thursday, January 27, 2011 - 07:14
on Blog post
36 hours+ sourdough baguette with increased whole grain - how much is too much?
Another thought
Cachi
Thursday, January 27, 2011 - 07:07
on Forum topic
Top Crust Separates from Crumb
intriguing experiment - maybe I can try it too (need advice!)

subfuscpersona
Thursday, January 27, 2011 - 07:06
on Blog post
Stove Top Debacle
They look great.
lazybaker
Thursday, January 27, 2011 - 07:02
on Blog post
Baguettes, round deux
Potato taste
breadsong
Thursday, January 27, 2011 - 06:54
on Forum topic
How many instant potato flakes for 4 medium potatoes ?
What you should be aware of

Mini Oven
Thursday, January 27, 2011 - 06:27
on Forum topic
Where to "start" {no pun intended} Added pictures of finished bread
Whole Foods
pixielou55
Thursday, January 27, 2011 - 06:26
on Forum topic
Whole Foods Bulk Flour - 10% discount
La Cloche

Thomas Parr
Thursday, January 27, 2011 - 06:18
on Forum topic
Where can I purchase a La Cloche baker in Ontario
They look perfect to me,

AnnaInNC
Thursday, January 27, 2011 - 06:13
on Blog post
Baguettes, round deux
La Cloche
Anonymous
Thursday, January 27, 2011 - 06:10
on Forum topic
Where can I purchase a La Cloche baker in Ontario
Thanks!!

I have a scale
Dough-No
Thursday, January 27, 2011 - 06:10
on Forum topic
New from Toronto!
Thanks mimioven.. So I am
tomsgirl
Thursday, January 27, 2011 - 05:27
on Forum topic
Where to "start" {no pun intended} Added pictures of finished bread
ROFL yes Paul you are correct
tomsgirl
Thursday, January 27, 2011 - 05:23
on Forum topic
Where to "start" {no pun intended} Added pictures of finished bread
starter dropping in height

Mini Oven
Thursday, January 27, 2011 - 05:12
on Forum topic
Where to "start" {no pun intended} Added pictures of finished bread