Recent Forum and Blog Comments

Thanks, Floyd for your comment and for TFL

GSnyde
Sunday, October 3, 2010 - 16:35
on Blog post
San Joaquin Sourdough for Special Company
Thanks, Larry. I have all of TFL to thank.

GSnyde
Sunday, October 3, 2010 - 16:30
on Blog post
San Joaquin Sourdough for Special Company
Tortillas
SourdoLady
Sunday, October 3, 2010 - 15:31
on Forum topic
whole wheat tortillas
It was built to the specs
dantortorici
Sunday, October 3, 2010 - 15:25
on Forum topic
Baking bread in a WFO with a fire still going
Maybe a simple water bath?
BNLeuck
Sunday, October 3, 2010 - 15:15
on Forum topic
Double wall baking pans
Expertise

ananda
Sunday, October 3, 2010 - 14:53
on Blog post
Two Similar, Yet Contrasting Formulae Using An Element of Dark Rye Flour
You are contributing to a thread dominated by rye lovers

ananda
Sunday, October 3, 2010 - 14:45
on Blog post
Two Similar, Yet Contrasting Formulae Using An Element of Dark Rye Flour
First I would like to know

Faith in Virginia
Sunday, October 3, 2010 - 14:41
on Forum topic
Baking bread in a WFO with a fire still going
Experimentation

ananda
Sunday, October 3, 2010 - 14:40
on Blog post
Two Similar, Yet Contrasting Formulae Using An Element of Dark Rye Flour
Perfection !

AnnaInNC
Sunday, October 3, 2010 - 14:40
on Blog post
The Pain au Levain Compromise
keeping them soft

wassisname
Sunday, October 3, 2010 - 14:34
on Forum topic
whole wheat tortillas
You beat me to it... I was

SallyBR
Sunday, October 3, 2010 - 13:57
on Blog post
My Pizza D'Oh! (Or, Holey Crumb, Batman!)
Very good, tx Chuck
robbor
Sunday, October 3, 2010 - 13:36
on Forum topic
smaller loaves, cooking time and oven temperature
i do sharpen mine as well i

rxcsyrus
Sunday, October 3, 2010 - 13:27
on Forum topic
Another use for your steel
Those look great. Have a

Floydm
Sunday, October 3, 2010 - 13:25
on Blog post
San Joaquin Sourdough for Special Company
We loved it.

dmsnyder
Sunday, October 3, 2010 - 13:24
on Blog post
My Pizza D'Oh! (Or, Holey Crumb, Batman!)
Nice job all around Glenn

wally
Sunday, October 3, 2010 - 13:14
on Blog post
San Joaquin Sourdough for Special Company
OK
proth5
Sunday, October 3, 2010 - 13:07
on Forum topic
Sourdough Starter / Ingredient Question
Ah!
proth5
Sunday, October 3, 2010 - 13:04
on Forum topic
Kneading or Stretch an Fold or both
Welcome
Ford
Sunday, October 3, 2010 - 12:38
on Forum topic
Greetings from S Florida
Yeah please elaborate on
csimmo64
Sunday, October 3, 2010 - 12:34
on Forum topic
Kneading or Stretch an Fold or both
Very nice photo of the sculpture

Debra Wink
Sunday, October 3, 2010 - 12:28
on Blog post
Pictures of Team USA at Lesaffre Competition
Jjust 4 movements. Once. When
txfarmer
Sunday, October 3, 2010 - 12:24
on Blog post
36 hours+ sourdough baguette - everything I know in one bread
Some interesting ideas
txfarmer
Sunday, October 3, 2010 - 12:16
on Blog post
36 hours+ sourdough baguette - everything I know in one bread
Just an update...
msgenie516
Sunday, October 3, 2010 - 12:05
on Forum topic
Be VERY CAREFUL when buying a Hobart N50 or other used mixer or equipment on eBay
Made it this weekend
txfarmer
Sunday, October 3, 2010 - 11:58
on Forum topic
Tartine Bread, my first "Basic Country Bread"
Enough yeast?

hanseata
Sunday, October 3, 2010 - 11:48
on Forum topic
Taralli with Fennel seeds
tighter crumb...
breitbaker
Sunday, October 3, 2010 - 11:30
on Blog post
Sourdough Walnut Bread
Show a Little Tenderness
SteveB
Sunday, October 3, 2010 - 11:23
on Forum topic
Sourdough Starter / Ingredient Question
Crumb Shot

GSnyde
Sunday, October 3, 2010 - 10:53
on Blog post
My Pizza D'Oh! (Or, Holey Crumb, Batman!)
Sorry to say but white crumb
pipo1000
Sunday, October 3, 2010 - 10:21
on Forum topic
Baguette is not white - why?
Too much liquid
BerniePiel
Sunday, October 3, 2010 - 10:11
on Forum topic
Tartine Bread, my first "Basic Country Bread"
Love the crust! Awesome!
LeeYong
Sunday, October 3, 2010 - 10:06
on Forum topic
Den Lepard's Roasted Potato Focaccia
current thinking on the old advice of using milk in starter?
Chuck
Sunday, October 3, 2010 - 09:46
on Forum topic
Sourdough Starter / Ingredient Question
Hi Knud,
Please email me

Floydm
Sunday, October 3, 2010 - 09:02
on Blog post
change of e-mail address
Milk in starter
SourdoLady
Sunday, October 3, 2010 - 08:57
on Forum topic
Sourdough Starter / Ingredient Question
gray flour

Gwen
Sunday, October 3, 2010 - 08:56
on Forum topic
Poilane Grey Flour
had the same problem
Renee B
Sunday, October 3, 2010 - 08:56
on Forum topic
need to find bread bags in bulk
Don't stop!
plevee
Sunday, October 3, 2010 - 08:46
on Forum topic
Kneading or Stretch an Fold or both
Not sure
proth5
Sunday, October 3, 2010 - 08:46
on Forum topic
Sourdough Starter / Ingredient Question
Sounds like it, but...
Anonymous
Sunday, October 3, 2010 - 08:42
on Forum topic
Savory Sweet Potato Bread
Once again,
proth5
Sunday, October 3, 2010 - 08:30
on Forum topic
Kneading or Stretch an Fold or both
Baste it with brandy!
This Day
Sunday, October 3, 2010 - 08:27
on Forum topic
Pound Cake Storage
foccacia in the morning

rxcsyrus
Sunday, October 3, 2010 - 08:16
on Forum topic
Den Lepard's Roasted Potato Focaccia
rack position often bottom, but it depends
Chuck
Sunday, October 3, 2010 - 08:15
on Forum topic
smaller loaves, cooking time and oven temperature
Ummm
LindyD
Sunday, October 3, 2010 - 08:14
on Forum topic
Kneading or Stretch an Fold or both
My starter was the
jeffy1021
Sunday, October 3, 2010 - 07:42
on Forum topic
Tartine Bread, my first "Basic Country Bread"
picture helpers

rxcsyrus
Sunday, October 3, 2010 - 07:37
on Forum topic
picture help
What made you think they are
suave
Sunday, October 3, 2010 - 07:10
on Forum topic
Baguette is not white - why?
67% hydration dough
carefreebaker
Sunday, October 3, 2010 - 07:04
on Forum topic
Kneading or Stretch an Fold or both