Recent Forum and Blog Comments

Your third hand
Anonymous
Thursday, September 16, 2010 - 15:11
on Blog post
Shaping a boule: a tutorial in pictures.
going on my short list

Franko
Thursday, September 16, 2010 - 14:47
on Blog post
Using up the leftovers
I would (and do) eat
MmeZeeZee
Thursday, September 16, 2010 - 13:29
on Forum topic
What if the label says organic but...
Thanks David
patnx2
Thursday, September 16, 2010 - 13:25
on Forum topic
Modesto,Ca bakers?
Not really on subject
highmtnpam
Thursday, September 16, 2010 - 13:13
on Forum topic
Food Based Lye vs. Baking Soda for making authentic German Pretzels?
Good Lord!
highmtnpam
Thursday, September 16, 2010 - 13:00
on Forum topic
What if the label says organic but...
Toasting
rftsr
Thursday, September 16, 2010 - 12:24
on Forum topic
Cannot make tasty onion bread- what's the secret?
Dragon tail baguette video

dmsnyder
Thursday, September 16, 2010 - 11:46
on Forum topic
This is how I finally have open crumbs and ears using high heat (500F)
Really, i'll dig into the

Mebake
Thursday, September 16, 2010 - 11:44
on Blog post
First bake from Bertinet's 'Crust'
Some slightly different answers
proth5
Thursday, September 16, 2010 - 11:41
on Forum topic
trying to understand poolish and starter percentages compared to total bread weight, and how to incorporate starters in recipes
No formulas included
LindyD
Thursday, September 16, 2010 - 11:18
on Forum topic
Le Pain par Poilane
Re: Laminated Dough
steelchef
Thursday, September 16, 2010 - 11:12
on Forum topic
Hello from Germany
Welcome to TFL!

SylviaH
Thursday, September 16, 2010 - 10:49
on Blog post
Documenting an Obsession, the first week
Good Luck!
midwest baker
Thursday, September 16, 2010 - 10:46
on Forum topic
Artisan Breads
Learned a lot
Joe_The_Baker
Thursday, September 16, 2010 - 10:34
on Forum topic
Hi from the Newby
Hi kerin
IsraeliBaker
Thursday, September 16, 2010 - 10:23
on Forum topic
Kugelhopf
Again -
amolitor
Thursday, September 16, 2010 - 10:23
on Forum topic
Loaves appear overproofed, but are not -
Appreciation
drtown
Thursday, September 16, 2010 - 10:13
on Forum topic
Artisan Breads
I think the fact that your

SallyBR
Thursday, September 16, 2010 - 09:46
on Forum topic
Artisan Breads
Q1) Yes and yes. A poolish
G-man
Thursday, September 16, 2010 - 09:31
on Forum topic
trying to understand poolish and starter percentages compared to total bread weight, and how to incorporate starters in recipes
WOW
janij
Thursday, September 16, 2010 - 08:57
on Blog post
Trying to come back to baking
It's not a sourdough... even the pate?
MmeZeeZee
Thursday, September 16, 2010 - 08:56
on Forum topic
Baking Is for Retirees Only... Ugh. Help, unexpected appointment and pate fermentee already fermenting!
I agree with you about the electric
EvaB
Thursday, September 16, 2010 - 08:54
on Blog post
Trying to come back to baking
Another goof loaf, in and out

Mebake
Thursday, September 16, 2010 - 08:46
on Blog post
9/10/10 - Loaf for my friend Frankie...
Carol Field's "The Italian
Yerffej
Thursday, September 16, 2010 - 08:46
on Forum topic
Ciabatta from 1992 NYTimes article: Sarah Black Tom Cat Bakery
and sorry for the lengthy
shlegminitism
Thursday, September 16, 2010 - 08:36
on Forum topic
trying to understand poolish and starter percentages compared to total bread weight, and how to incorporate starters in recipes
Kitchen Equipment

Candango
Thursday, September 16, 2010 - 08:27
on Forum topic
Artisan Breads
"Around Modesto?"

dmsnyder
Thursday, September 16, 2010 - 08:21
on Forum topic
Modesto,Ca bakers?
Thank you, thank you, thank you....

foodslut
Thursday, September 16, 2010 - 08:19
on Blog post
SFBI Artisan I workshop: Day 4
Baking time

hanseata
Thursday, September 16, 2010 - 08:03
on Forum topic
Kugelhopf
cheese on tomato bread..
qahtan
Thursday, September 16, 2010 - 07:59
on Forum topic
tomato bread
thanks for the info people
brink.sebastian
Thursday, September 16, 2010 - 07:56
on Forum topic
Diagnostic please!
English Pints are 20 ounces
EvaB
Thursday, September 16, 2010 - 07:52
on Forum topic
tomato bread
Thank you!
breadsong
Thursday, September 16, 2010 - 07:30
on Blog post
Early start
Thanks!

breadbakingbassplayer
Thursday, September 16, 2010 - 07:29
on Blog post
9/10/10 - Loaf for my friend Frankie...
Crumbshot!

breadbakingbassplayer
Thursday, September 16, 2010 - 07:28
on Blog post
9/10/10 - Loaf for my friend Frankie...
Thanks
sourdoughboy
Thursday, September 16, 2010 - 07:06
on Blog post
Documenting an Obsession, the first week
What to think of a rolling stone...

Mini Oven
Thursday, September 16, 2010 - 07:04
on Forum topic
Stainless steel plate to replace baking stone
weight vs. volume
txfarmer
Thursday, September 16, 2010 - 06:41
on Blog post
Cassis And Currant Bread
Why not quick mix the dough and retard the dough?
clazar123
Thursday, September 16, 2010 - 05:24
on Forum topic
Baking Is for Retirees Only... Ugh. Help, unexpected appointment and pate fermentee already fermenting!
Coffee Shop
drtown
Thursday, September 16, 2010 - 05:17
on Forum topic
Artisan Breads
Labels Should Be Truthful
MmeZeeZee
Thursday, September 16, 2010 - 05:10
on Forum topic
What if the label says organic but...
Warmth all around here!
Vogel
Thursday, September 16, 2010 - 05:09
on Forum topic
Hello from Germany
being honest with the public
mimifix
Thursday, September 16, 2010 - 04:32
on Forum topic
What if the label says organic but...
Beignets

Candango
Thursday, September 16, 2010 - 04:31
on Forum topic
Artisan Breads
Brasil
drtown
Thursday, September 16, 2010 - 04:16
on Forum topic
Artisan Breads
Anyways
amolitor
Thursday, September 16, 2010 - 03:54
on Forum topic
Loaves appear overproofed, but are not -
uh, sorry
amolitor
Thursday, September 16, 2010 - 03:52
on Forum topic
Loaves appear overproofed, but are not -
Ron, the picture's

Mebake
Thursday, September 16, 2010 - 02:37
on Forum topic
Hello from NE Ohio
Hi, WW
Thanks for the

Mebake
Thursday, September 16, 2010 - 02:27
on Blog post
Hamelman's Olive Levain **w/crumb**