Recent Forum and Blog Comments

Experiment a bit

ananda
Tuesday, May 25, 2010 - 05:36
on Forum topic
Bread bursting through slashes - help please!
Thank You Everyone!
Walden Pond
Tuesday, May 25, 2010 - 05:15
on Forum topic
Losing Shape from Banneton to Baking Stone
my second attempt at a starter...
reyesron
Tuesday, May 25, 2010 - 03:50
on Blog post
Sourdough starter: 3rd attempt!! ARG!!
Steam boat is a comin'

gary.turner
Tuesday, May 25, 2010 - 03:34
on Forum topic
Bread bursting through slashes - help please!
Great looking Bread

Jw
Tuesday, May 25, 2010 - 03:18
on Blog post
French bread 101
Hi Gary.
rossnroller
Tuesday, May 25, 2010 - 03:16
on Forum topic
Bread bursting through slashes - help please!
A non-sectarian response

gary.turner
Tuesday, May 25, 2010 - 03:15
on Forum topic
bread dough enhancer
Thanks, Andy.
rossnroller
Tuesday, May 25, 2010 - 03:02
on Forum topic
Bread bursting through slashes - help please!
Pyrex cover

jyslouey
Tuesday, May 25, 2010 - 02:43
on Blog post
50% Wholewheat Loaf
Steam?

gary.turner
Tuesday, May 25, 2010 - 01:43
on Forum topic
Bread bursting through slashes - help please!
All these failures happen for a reason...
Monkeyphish32081
Tuesday, May 25, 2010 - 01:37
on Blog post
Sourdough starter: 3rd attempt!! ARG!!
Getting cold here too

RobynNZ
Tuesday, May 25, 2010 - 01:24
on Forum topic
Winter - Keeping the temperature and humidity just right
Under proof

ananda
Tuesday, May 25, 2010 - 01:04
on Forum topic
Bread bursting through slashes - help please!
Home based businesses
turosdolci
Tuesday, May 25, 2010 - 01:02
on Forum topic
Home-Based Bakery - A Little Advice Please? :)
I don't "do" disappointment

ananda
Tuesday, May 25, 2010 - 00:45
on Forum topic
bread dough enhancer
Just for Play

Yippee
Tuesday, May 25, 2010 - 00:36
on Forum topic
bread dough enhancer
Bakers Pricing Software
turosdolci
Monday, May 24, 2010 - 23:51
on Forum topic
Downloading Baker's Spreadsheets
Puff @ Andy (pt. 2)
hansjoakim
Monday, May 24, 2010 - 22:24
on Blog post
Walnut levain and croissants
A couple things you can do.
Anonymous
Monday, May 24, 2010 - 22:04
on Forum topic
Winter - Keeping the temperature and humidity just right
Crisp crust for my French bread
petercook
Monday, May 24, 2010 - 21:57
on Forum topic
French bread: times and temps
Rapunzel
kolobezka
Monday, May 24, 2010 - 21:54
on Forum topic
Organic Yeast
Welcome to TFL!
althetrainer
Monday, May 24, 2010 - 21:45
on Blog post
I love bread
Nice!
althetrainer
Monday, May 24, 2010 - 21:39
on Blog post
Sourdough Sandwich Bread
Have you tried Dan Lepard's method?

jennyloh
Monday, May 24, 2010 - 21:36
on Forum topic
Help With Gluten Formation
Don't give up!
althetrainer
Monday, May 24, 2010 - 21:26
on Blog post
Sourdough starter: 3rd attempt!! ARG!!
Do you happen to have
althetrainer
Monday, May 24, 2010 - 21:16
on Forum topic
Help With Gluten Formation
RH flour
PaddyL
Monday, May 24, 2010 - 21:11
on Forum topic
Help With Gluten Formation
Do you mean instant yeast?
PaddyL
Monday, May 24, 2010 - 21:07
on Forum topic
Organic Yeast
Hi. Thanks for all the
bikesnbread
Monday, May 24, 2010 - 20:59
on Forum topic
Help With Gluten Formation
Nice Looking Sandwich Loaf

jennyloh
Monday, May 24, 2010 - 20:31
on Blog post
Sourdough Sandwich Bread
Thanks!
I noticed a big
koloatree
Monday, May 24, 2010 - 19:14
on Blog post
Today's bake
I think you should increase
richawatt
Monday, May 24, 2010 - 18:34
on Forum topic
Proper dough temperature of dough after kneading
Cheers, Andy,
copyu
Monday, May 24, 2010 - 18:15
on Forum topic
bread dough enhancer
organic yeast
gizzy
Monday, May 24, 2010 - 17:47
on Forum topic
Organic Yeast
Well, one way to answer your

mrfrost
Monday, May 24, 2010 - 17:37
on Forum topic
Organic Yeast
Thanks for the tip, I'll
BerniePiel
Monday, May 24, 2010 - 17:21
on Blog post
Sourdough Sandwich Bread
Thanks for the quote. I just

arlo
Monday, May 24, 2010 - 16:59
on Forum topic
Is there really that much of a difference?
The following may be helpful
BerniePiel
Monday, May 24, 2010 - 16:34
on Forum topic
Is there really that much of a difference?
I give it thirty minutes
Smita
Monday, May 24, 2010 - 16:34
on Blog post
Sourdough Sandwich Bread
@Ramat123, dough temperature
LindyD
Monday, May 24, 2010 - 16:34
on Forum topic
Proper dough temperature of dough after kneading
Dough enhancer
Aussie Pete
Monday, May 24, 2010 - 15:47
on Forum topic
bread dough enhancer
Biga, Poolish, and Joe Ortiz' The Village Baker
BerniePiel
Monday, May 24, 2010 - 15:38
on Forum topic
Starter, levain, poolish or biga - what's the difference?
Great looking loaf.
BerniePiel
Monday, May 24, 2010 - 15:03
on Blog post
Sourdough Sandwich Bread
its a mystery to me...
reyesron
Monday, May 24, 2010 - 14:47
on Blog post
Sourdough starter: 3rd attempt!! ARG!!
Ortiz' The Village Baker, a newbie review.
BerniePiel
Monday, May 24, 2010 - 14:42
on Basic page
The Village Baker
Open Office and Spread Sheets
ehanner
Monday, May 24, 2010 - 14:09
on Forum topic
Downloading Baker's Spreadsheets
Just spendid!

wally
Monday, May 24, 2010 - 13:50
on Blog post
Today's bake
Thanks all for the feedback!
koloatree
Monday, May 24, 2010 - 13:46
on Blog post
Today's bake
.6 oz for the 80%, 3.2 for

arlo
Monday, May 24, 2010 - 13:46
on Forum topic
Is there really that much of a difference?
Hi,
The pizza recipe is
koloatree
Monday, May 24, 2010 - 13:45
on Blog post
Today's bake