Recent Forum and Blog Comments

Yes, that has been my experience
DonD
Sunday, February 14, 2010 - 06:51
on Blog post
Pain au Levain a la Vanille
Hi Jeremy.
rossnroller
Sunday, February 14, 2010 - 06:42
on Blog post
Non-Sour Sourdough?
Pleasure, Jeremy. Could you
rossnroller
Sunday, February 14, 2010 - 06:31
on Blog post
ABC Radio segment on the sourdough bread movement
Wheat Leaven and Rye Sourdough

ananda
Sunday, February 14, 2010 - 06:26
on Blog post
Sour dough: leaven refreshment, and ash content
I was waiting for the picture
spsq
Sunday, February 14, 2010 - 06:24
on Blog post
A bit of humility
Cheers Ross,
I met and
Jeremy
Sunday, February 14, 2010 - 05:59
on Blog post
ABC Radio segment on the sourdough bread movement
Hi Andy, there's a point that

nicodvb
Sunday, February 14, 2010 - 05:43
on Blog post
Sour dough: leaven refreshment, and ash content
Dense croissants
drdobg
Sunday, February 14, 2010 - 05:33
on Blog post
Butter Croissants
Blackstrap Molasses

ananda
Sunday, February 14, 2010 - 04:40
on Blog post
Caraway Rye Bread with Black Strap Molasses.
Seeking Autolyse, and other variants in my formula

ananda
Sunday, February 14, 2010 - 04:31
on Blog post
Mr. Nippon's Baguette Formulas
Very attractive, Andy.
I't

nicodvb
Sunday, February 14, 2010 - 03:35
on Blog post
Caraway Rye Bread with Black Strap Molasses.
Dense croissants
glacial
Sunday, February 14, 2010 - 03:13
on Blog post
Butter Croissants
Whoa! I nearly made the same mistake...
copyu
Sunday, February 14, 2010 - 03:04
on Forum topic
No Knead - Whole Grain Testing
Yes, I know it's surprising,

nicodvb
Sunday, February 14, 2010 - 02:32
on Forum topic
Rye sour fermentation: how long?
Great post
JeremyCherfas
Sunday, February 14, 2010 - 02:27
on Blog post
Non-Sour Sourdough?
I think if you just search TFL for 'shaping'
copyu
Sunday, February 14, 2010 - 02:22
on Forum topic
Suggestions about a good rye?
Thanks, but

Mebake
Sunday, February 14, 2010 - 00:43
on Blog post
Soudough Batard
ABC radio segment on sourdough up on my blog now
rossnroller
Sunday, February 14, 2010 - 00:33
on Blog post
Non-Sour Sourdough?
Don't Look Now

flournwater
Sunday, February 14, 2010 - 00:14
on Forum topic
My bread went poof. Did it overproof?
Starting Point

flournwater
Saturday, February 13, 2010 - 23:39
on Forum topic
Publix 5 grain Italian bread
That is interesting.

Shiao-Ping
Saturday, February 13, 2010 - 21:58
on Blog post
Caraway Rye Bread with Black Strap Molasses.
72 hours cold fermentation!

Shiao-Ping
Saturday, February 13, 2010 - 20:01
on Blog post
Mr. Nippon's Baguette Formulas
Yes!
hansjoakim
Saturday, February 13, 2010 - 19:53
on Forum topic
Multigrain Bread
I apologize
Postal Grunt
Saturday, February 13, 2010 - 19:46
on Forum topic
No Knead - Whole Grain Testing
Why the salt?
Postal Grunt
Saturday, February 13, 2010 - 19:44
on Forum topic
No Knead - Whole Grain Testing
@ Don
inlovewbread
Saturday, February 13, 2010 - 18:50
on Blog post
Pain au Levain a la Vanille
Temperatures etc

ananda
Saturday, February 13, 2010 - 18:41
on Blog post
Caraway Rye Bread with Black Strap Molasses.
Beautiful Bread!

dmsnyder
Saturday, February 13, 2010 - 18:33
on Forum topic
Multigrain Bread
Hi Andy,

Shiao-Ping
Saturday, February 13, 2010 - 18:27
on Blog post
Caraway Rye Bread with Black Strap Molasses.
Today I made an attempt at
LBKexile
Saturday, February 13, 2010 - 17:51
on Forum topic
French bread not rising: is 64 F too cold for a rise, or will it merely take longer...?
Extras
fatherjay
Saturday, February 13, 2010 - 17:16
on Basic page
Potato Rosemary Rolls
oven BAKING

ananda
Saturday, February 13, 2010 - 17:07
on Forum topic
Rye sour fermentation: how long?
Hand vs electric
janij
Saturday, February 13, 2010 - 17:06
on Forum topic
New and Interested in Grinding my own Bread Flour?
Love it!
janij
Saturday, February 13, 2010 - 17:00
on Forum topic
Multigrain Bread
Thank You!
veganthyme
Saturday, February 13, 2010 - 16:43
on Forum topic
Multigrain Struan help--it weighs a ton!
Thanks
frogdog
Saturday, February 13, 2010 - 16:17
on Forum topic
I think my starter died
Just to chime in, I'm
andrew_cookbooker
Saturday, February 13, 2010 - 16:15
on Forum topic
Reinhart's Artisan Bread Every Day Classic French Bread Question
for Shiao-Ping and EHanner

ananda
Saturday, February 13, 2010 - 16:10
on Blog post
Mr. Nippon's Baguette Formulas
Now here's an interesting recipe
clazar123
Saturday, February 13, 2010 - 15:59
on Forum topic
Does barley flour has any means to rise?
Not enough flour
LindyD
Saturday, February 13, 2010 - 15:44
on Forum topic
I think my starter died
I'd try adding more water and
trevor.james
Saturday, February 13, 2010 - 15:26
on Forum topic
I think my starter died
Cook's Illustrated Irish Soda Bread
rftsr
Saturday, February 13, 2010 - 15:21
on Forum topic
ISO a tried and true recipe for Irish Soda Bread
parkin
plevee
Saturday, February 13, 2010 - 14:30
on Forum topic
Yorkshire Parkin recipe
Well,
now that I have a real

nicodvb
Saturday, February 13, 2010 - 14:28
on Forum topic
Rye sour fermentation: how long?
Beautiful Loaves!
DonD
Saturday, February 13, 2010 - 14:11
on Blog post
Pain au Levain a la Vanille
nice!
foolishpoolish
Saturday, February 13, 2010 - 13:56
on Blog post
City Boy Buys a Hand Crank Grain Mill and Tries To Make Gérard Rubaud's Miche
natural leaven and baker's yeast
Ford
Saturday, February 13, 2010 - 13:28
on Forum topic
Nutritional Value of Yeasted Bread?
oven spring

ananda
Saturday, February 13, 2010 - 13:08
on Forum topic
Rye sour fermentation: how long?
I guess...

davidg618
Saturday, February 13, 2010 - 12:58
on Forum topic
JH Wholewheat sourdough
mmm sticky buns....
I really

hutchndi
Saturday, February 13, 2010 - 12:48
on Forum topic
JH Wholewheat sourdough