Recent Forum and Blog Comments

Thank you, shallots!

SylviaH
Sunday, May 30, 2010 - 21:52
on Forum topic
Tartine's Shaker Lemon Pie
Thank you, jannrn

SylviaH
Sunday, May 30, 2010 - 21:36
on Forum topic
Tartine's Shaker Lemon Pie
I beg your pardon
suave
Sunday, May 30, 2010 - 21:23
on Forum topic
Using Terracotta (Quarry) tiles as baking stones
Lol you are exactly right!
rolls
Sunday, May 30, 2010 - 21:22
on Forum topic
Using Terracotta (Quarry) tiles as baking stones
The entire meal looks great.
BerniePiel
Sunday, May 30, 2010 - 21:22
on Blog post
retirement pasta...
Hi Rolls.
rossnroller
Sunday, May 30, 2010 - 21:04
on Forum topic
Using Terracotta (Quarry) tiles as baking stones
such as.....lol do you have
rolls
Sunday, May 30, 2010 - 21:00
on Forum topic
Using Terracotta (Quarry) tiles as baking stones
Malted Barley

davidg618
Sunday, May 30, 2010 - 20:38
on Forum topic
Question on ingredient: sprouted barley
Very cool

SallyBR
Sunday, May 30, 2010 - 20:37
on Forum topic
Question on ingredient: sprouted barley
I think
EvaB
Sunday, May 30, 2010 - 20:35
on Forum topic
Tartine's Shaker Lemon Pie
Numerous threads on this

mrfrost
Sunday, May 30, 2010 - 20:30
on Forum topic
Using Terracotta (Quarry) tiles as baking stones
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"