Recent Forum and Blog Comments

Thanks so much, do you know
rolls
Sunday, May 30, 2010 - 20:21
on Forum topic
Using Terracotta (Quarry) tiles as baking stones
Recommend the NSF mark for stuff you will cook on
sphealey
Sunday, May 30, 2010 - 19:43
on Forum topic
Using Terracotta (Quarry) tiles as baking stones
Greatly increased proof times, and voila...
rossnroller
Sunday, May 30, 2010 - 19:36
on Forum topic
Bread bursting through slashes - help please!
A variation from the Shaker Village at Pleasant Hill KY
shallots
Sunday, May 30, 2010 - 19:34
on Forum topic
Tartine's Shaker Lemon Pie
Mini Oven has the answer

jennyloh
Sunday, May 30, 2010 - 19:16
on Forum topic
Question on ingredient: sprouted barley
Mixing the flour / Underdeveloped

jennyloh
Sunday, May 30, 2010 - 19:10
on Blog post
Miche, Pointe-à–Callière - Not quite
Off the Grid
dlstanf2
Sunday, May 30, 2010 - 19:05
on Forum topic
Primitive Cooking Techniques & Discussions
Ok, me again

I found the

SallyBR
Sunday, May 30, 2010 - 19:03
on Forum topic
Question on ingredient: sprouted barley
I have the book!

Silly

SallyBR
Sunday, May 30, 2010 - 18:55
on Forum topic
Question on ingredient: sprouted barley
Thanks for your rye formula,
LindyD
Sunday, May 30, 2010 - 18:49
on Blog post
Rye and macarons
Green TeA
nicolesue
Sunday, May 30, 2010 - 18:27
on Article
Peter Reinhart's Wild Rice and Onion Bread
Sprouted barley
plevee
Sunday, May 30, 2010 - 18:13
on Forum topic
Question on ingredient: sprouted barley
Sprouting grains
dsoleil
Sunday, May 30, 2010 - 18:09
on Forum topic
Question on ingredient: sprouted barley
Answers for Jenny
Smita
Sunday, May 30, 2010 - 18:07
on Blog post
Sourdough Sandwich Bread
try sourdough!
GloriouslyHomemade
Sunday, May 30, 2010 - 17:59
on Forum topic
Tortillas
Fun!
dsoleil
Sunday, May 30, 2010 - 17:45
on Forum topic
1 lb. SAF Instant Yeast source in Atlanta
Here's an unusual recipe

Crider
Sunday, May 30, 2010 - 17:34
on Forum topic
Tortillas
Sourdough Rye

shansen10
Sunday, May 30, 2010 - 17:26
on Blog post
Kicking rye starter into shape
Shaker Lemon Pie
jannrn
Sunday, May 30, 2010 - 16:58
on Forum topic
Tartine's Shaker Lemon Pie
Would that be nice

hanseata
Sunday, May 30, 2010 - 16:33
on Blog post
Gluten Free Baking
commercial retarders

wally
Sunday, May 30, 2010 - 15:58
on Blog post
Croissants - Episode 3
Thanks!

wally
Sunday, May 30, 2010 - 15:56
on Blog post
Croissants - Episode 3
Contamination
Charles Luce
Sunday, May 30, 2010 - 15:41
on Blog post
Gluten Free Baking
Welcome!

Mini Oven
Sunday, May 30, 2010 - 15:07
on Forum topic
NEW TO TFL
You're welcome
fsu1mikeg
Sunday, May 30, 2010 - 14:58
on Forum topic
1 lb. SAF Instant Yeast source in Atlanta
Yes, I would do one more refreshing at 1:4:4

Mini Oven
Sunday, May 30, 2010 - 14:53
on Blog post
Kicking rye starter into shape
Hard!
Anonymous
Sunday, May 30, 2010 - 14:38
on Blog post
Tartine Brioche and its many shapes
Thickness "guage"

ananda
Sunday, May 30, 2010 - 14:20
on Blog post
Croissants - Episode 3
Great croissants Wally

nicodvb
Sunday, May 30, 2010 - 14:15
on Blog post
Croissants - Episode 3
Some answers

ananda
Sunday, May 30, 2010 - 14:10
on Forum topic
ciabatta from the recipe in the handbook
more about rye

shansen10
Sunday, May 30, 2010 - 14:09
on Blog post
Kicking rye starter into shape
Middle class it is

wally
Sunday, May 30, 2010 - 13:34
on Blog post
Croissants - Episode 3
Shaping

wally
Sunday, May 30, 2010 - 13:31
on Blog post
Croissants - Episode 3
Thanks Sylvia

wally
Sunday, May 30, 2010 - 13:22
on Blog post
Croissants - Episode 3
You've nailed it, Larry!
DonD
Sunday, May 30, 2010 - 13:01
on Blog post
Croissants - Episode 3
Beautiful, hansjoakim!

dmsnyder
Sunday, May 30, 2010 - 13:01
on Blog post
Rye and macarons
Marked improvement in lamination

ananda
Sunday, May 30, 2010 - 12:57
on Blog post
Croissants - Episode 3
Oh my goodness!

SylviaH
Sunday, May 30, 2010 - 12:56
on Blog post
Croissants - Episode 3
Psomi@Paul

dmsnyder
Sunday, May 30, 2010 - 12:51
on Blog post
Sourdough Psomi after Greenstein's "Psomi Bread"
Meyer lemons

SylviaH
Sunday, May 30, 2010 - 12:48
on Forum topic
Tartine's Shaker Lemon Pie
Thank you, Larry!

SylviaH
Sunday, May 30, 2010 - 12:44
on Forum topic
Tartine's Shaker Lemon Pie
Cranbo, I did it the old algebra way

AnnaInNC
Sunday, May 30, 2010 - 12:42
on Forum topic
final hydration formula
Gorgeous, Sourdough Challah!

SylviaH
Sunday, May 30, 2010 - 12:36
on Forum topic
NYBakers/Norm's Book - Recipe Tests
thank you David

trailrunner
Sunday, May 30, 2010 - 12:35
on Blog post
Sourdough Psomi after Greenstein's "Psomi Bread"
Thanks floyd; hydration questions
cranbo
Sunday, May 30, 2010 - 12:31
on Basic page
My Daily Bread
The roof pitch is 12:12 and
tananaBrian
Sunday, May 30, 2010 - 12:26
on Blog post
Shed progress ...no baking yet
In the name of science

wally
Sunday, May 30, 2010 - 12:21
on Blog post
Sourdough Psomi after Greenstein's "Psomi Bread"
Very Interesting Deconstruction
ehanner
Sunday, May 30, 2010 - 11:53
on Blog post
Sourdough Psomi after Greenstein's "Psomi Bread"
WW levain flavor

pmccool
Sunday, May 30, 2010 - 11:51
on Blog post
Sourdough Psomi after Greenstein's "Psomi Bread"
THE book
plevee
Sunday, May 30, 2010 - 11:31
on Forum topic
NYBakers/Norm's Book - Recipe Tests