Recent Forum and Blog Comments

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**
Thanks you, Daisy. Yes, I've

lumos
Thursday, September 16, 2010 - 02:14
on Forum topic
Hello from the UK
hi,
i join everyone else in
ww
Thursday, September 16, 2010 - 02:06
on Blog post
Hamelman's Olive Levain **w/crumb**
Hi, David! Great to hear

Mebake
Thursday, September 16, 2010 - 01:59
on Blog post
Hamelman's Olive Levain **w/crumb**
Brick or bread
Aussie Pete
Thursday, September 16, 2010 - 01:49
on Forum topic
Hi from the Newby
Where is the idea of overproofing coming from?

Mini Oven
Thursday, September 16, 2010 - 01:49
on Forum topic
Loaves appear overproofed, but are not -
instant yeast/fresh yeast substitute quantity
ww
Thursday, September 16, 2010 - 01:48
on Blog post
Cassis And Currant Bread
Edwin,
I know that! I saw
teketeke
Thursday, September 16, 2010 - 01:40
on Forum topic
This is how I finally have open crumbs and ears using high heat (500F)
Used your advise - great results
ramat123
Thursday, September 16, 2010 - 01:36
on Blog post
Hamelman's Olive Levain **w/crumb**
Discrepancies in the amount of water to use

jyslouey
Thursday, September 16, 2010 - 00:40
on Forum topic
tomato bread
For the record; The dragon
pipo1000
Thursday, September 16, 2010 - 00:38
on Forum topic
This is how I finally have open crumbs and ears using high heat (500F)
Hello,Khalid
I admire your
teketeke
Wednesday, September 15, 2010 - 21:45
on Blog post
Hamelman's Olive Levain **w/crumb**
Welcome to TFL, Sourdoughboy
teketeke
Wednesday, September 15, 2010 - 21:41
on Blog post
Documenting an Obsession, the first week
Thanks qahtan

jyslouey
Wednesday, September 15, 2010 - 21:10
on Forum topic
tomato bread
help with photos on Flickr

DorotaM
Wednesday, September 15, 2010 - 20:44
on Blog post
Trying to come back to baking
two oil misters, one for olive oil and the other for canola oil
Chuck
Wednesday, September 15, 2010 - 20:19
on Forum topic
Ingredients
I also need flour.
sabrina26
Wednesday, September 15, 2010 - 19:32
on Forum topic
Anyone in the SF bay area interested in whole wheat flour from Central Milling?
Here is how it looked...(Yes
alabubba
Wednesday, September 15, 2010 - 19:30
on Forum topic
Hi from the Newby
Agreed......
MichaelH
Wednesday, September 15, 2010 - 19:23
on Blog post
I've figured out what sourdough and bread really are...
Welcome
breadsong
Wednesday, September 15, 2010 - 18:31
on Blog post
First Hello from the high mountains of Colorado.
What a wonderful !!!!
teketeke
Wednesday, September 15, 2010 - 18:06
on Forum topic
This is how I finally have open crumbs and ears using high heat (500F)
Forgiving, yes
janij
Wednesday, September 15, 2010 - 18:03
on Blog post
Trying to come back to baking
Mmmmmmmmmmmmmmm......

foodslut
Wednesday, September 15, 2010 - 17:58
on Forum topic
Tart vanilla mousse
Nice to see you back, Jani
LindyD
Wednesday, September 15, 2010 - 17:58
on Blog post
Trying to come back to baking
Nice!
giertson
Wednesday, September 15, 2010 - 17:46
on Forum topic
Tart vanilla mousse
I think you should get what it says
Chuck
Wednesday, September 15, 2010 - 17:44
on Forum topic
What if the label says organic but...
More than just "touchy"
LindyD
Wednesday, September 15, 2010 - 17:44
on Forum topic
What if the label says organic but...
Yeasted bread?
LindyD
Wednesday, September 15, 2010 - 17:22
on Forum topic
Loaves appear overproofed, but are not -
3 mins
tomsbread
Wednesday, September 15, 2010 - 16:41
on Forum topic
Stainless steel plate to replace baking stone
sure...
IsraeliBaker
Wednesday, September 15, 2010 - 16:35
on Forum topic
Kugelhopf
Pain de mie
proth5
Wednesday, September 15, 2010 - 16:33
on Blog post
Ode to Pain de Mie
Hi
proth5
Wednesday, September 15, 2010 - 16:29
on Blog post
First Hello from the high mountains of Colorado.
Well, I paid close attention
amolitor
Wednesday, September 15, 2010 - 16:21
on Forum topic
Loaves appear overproofed, but are not -
onion bread
Graid
Wednesday, September 15, 2010 - 16:20
on Forum topic
Cannot make tasty onion bread- what's the secret?
Thanks for the support
Joe_The_Baker
Wednesday, September 15, 2010 - 16:15
on Forum topic
Hi from the Newby
Bread in Brasil
drtown
Wednesday, September 15, 2010 - 15:40
on Forum topic
Artisan Breads
WOW Daisy that was fast, ask

yozzause
Wednesday, September 15, 2010 - 15:18
on Forum topic
Hello from the UK
Thanks All!
ronhol
Wednesday, September 15, 2010 - 15:15
on Forum topic
Hello from NE Ohio
Wonderful

benjamin
Wednesday, September 15, 2010 - 14:03
on Blog post
Early start
HI Daisy ,
Yes the companion

yozzause
Wednesday, September 15, 2010 - 14:03
on Forum topic
Hello from the UK
great job

benjamin
Wednesday, September 15, 2010 - 13:58
on Blog post
Hamelman's Olive Levain **w/crumb**
looks better

Franko
Wednesday, September 15, 2010 - 13:58
on Blog post
Hamelman's Olive Levain **w/crumb**
Makes sense!
Vogel
Wednesday, September 15, 2010 - 13:54
on Blog post
Shaping a boule: a tutorial in pictures.
Molto Bene!

Franko
Wednesday, September 15, 2010 - 13:48
on Blog post
First bake from Bertinet's 'Crust'
76% hydration
pipo1000
Wednesday, September 15, 2010 - 13:44
on Forum topic
This is how I finally have open crumbs and ears using high heat (500F)
Save your money!
belle
Wednesday, September 15, 2010 - 13:42
on Forum topic
I'm looking for a good cookbook
Further suggestion....

foodslut
Wednesday, September 15, 2010 - 13:41
on Forum topic
Hi from the Newby
Thanks Khalid, always good to

Franko
Wednesday, September 15, 2010 - 13:32
on Blog post
First bake from Bertinet's 'Crust'
Bread in Brasil

Candango
Wednesday, September 15, 2010 - 12:23
on Forum topic
Artisan Breads