Recent Forum and Blog Comments

The bran question was directed

Mini Oven
Thursday, February 11, 2010 - 18:12
on Blog post
Mini's Favorite 100% Rye Ratio
Speaking of Prof. Calvel's Japanese proteges...

Shiao-Ping
Thursday, February 11, 2010 - 18:12
on Blog post
Mr. Nippon's Baguette Formulas
Clasac, how old is the starter?

Mini Oven
Thursday, February 11, 2010 - 17:55
on Blog post
Mini's Favorite 100% Rye Ratio
A Clasac starter

Mini Oven
Thursday, February 11, 2010 - 17:44
on Blog post
Mini's Favorite 100% Rye Ratio
This seems to be a stiff starter

Yumarama
Thursday, February 11, 2010 - 17:34
on Forum topic
Sourdough vs sweet dough starter
Super-fascinating post, Shiao-Ping!
rossnroller
Thursday, February 11, 2010 - 17:31
on Blog post
Mr. Nippon's Baguette Formulas
Wow that looks amazing! I'm
alexp
Thursday, February 11, 2010 - 16:52
on Blog post
PR’s Brown Sugar Cinnamon Babka
Simple: give it a shot of rye

Yumarama
Thursday, February 11, 2010 - 16:49
on Forum topic
Help please! Weak starter needs a boost! Time sensitive!
sweet yeast
mete
Thursday, February 11, 2010 - 16:44
on Forum topic
Sourdough vs sweet dough starter
Sweet Starter

erlinda100
Thursday, February 11, 2010 - 16:39
on Forum topic
Sourdough vs sweet dough starter
This is my Molasses Rye
Anonymous
Thursday, February 11, 2010 - 16:31
on Blog post
Mini's Favorite 100% Rye Ratio
Thank you
Anonymous
Thursday, February 11, 2010 - 16:30
on Blog post
Mini's Favorite 100% Rye Ratio
Gorgeous breads...

Farine
Thursday, February 11, 2010 - 16:29
on Blog post
City Boy Buys a Hand Crank Grain Mill and Tries To Make Gérard Rubaud's Miche
(No subject)
Anonymous
Thursday, February 11, 2010 - 16:27
on Blog post
Mini's Favorite 100% Rye Ratio
cont. sourdough starter

erlinda100
Thursday, February 11, 2010 - 16:22
on Forum topic
Sourdough vs sweet dough starter
Bread
Anonymous
Thursday, February 11, 2010 - 16:20
on Blog post
Mini's Favorite 100% Rye Ratio
Thank you
Anonymous
Thursday, February 11, 2010 - 16:15
on Forum topic
newbie needs Layman
It will flatten out and not rise again

Yumarama
Thursday, February 11, 2010 - 16:07
on Forum topic
Sourdough Question
family grain mill

hutchndi
Thursday, February 11, 2010 - 15:54
on Blog post
City Boy Buys a Hand Crank Grain Mill and Tries To Make Gérard Rubaud's Miche
Proofed for eight hours at
KenK
Thursday, February 11, 2010 - 15:41
on Forum topic
Temperature adjustment for pan
I was just thinking about our
Jeremy
Thursday, February 11, 2010 - 15:39
on Blog post
Mr. Nippon's Baguette Formulas
Don't throw it into the dough!

Mini Oven
Thursday, February 11, 2010 - 15:37
on Blog post
Mini's Favorite 100% Rye Ratio
Sour doesn't mean sour

Yumarama
Thursday, February 11, 2010 - 15:34
on Forum topic
Sourdough vs sweet dough starter
Hi Buns!

Mini Oven
Thursday, February 11, 2010 - 15:31
on Blog post
Mini's Favorite 100% Rye Ratio
Skip the yeast recipes
LindyD
Thursday, February 11, 2010 - 15:29
on Forum topic
newbie needs Layman
Fierce!
Jeremy
Thursday, February 11, 2010 - 15:08
on Blog post
City Boy Buys a Hand Crank Grain Mill and Tries To Make Gérard Rubaud's Miche
Norm's Onion rolls flat and crisp crust type
Anonymous
Thursday, February 11, 2010 - 15:01
on Forum topic
Another one for Norm: onion rolls?
LBK, not sure if someone already suggested but we

AnnaInNC
Thursday, February 11, 2010 - 14:49
on Forum topic
French bread not rising: is 64 F too cold for a rise, or will it merely take longer...?
Monas Prodigiosa

hutchndi
Thursday, February 11, 2010 - 14:44
on Forum topic
Slight pink pinpoints on sourdough right before going into oven
60% would probably be a good

mrfrost
Thursday, February 11, 2010 - 14:40
on Forum topic
Adapting 100% hydration to spelt recipes
Epilogue:
At the wise advice
Ho Dough
Thursday, February 11, 2010 - 14:34
on Forum topic
Starting a Starter - The Transition
Optical illusion!
DonD
Thursday, February 11, 2010 - 14:34
on Blog post
Pain de Campagne au Levain
what was in the fridge above
rileybri
Thursday, February 11, 2010 - 14:29
on Forum topic
Slight pink pinpoints on sourdough right before going into oven
Recipe?

hutchndi
Thursday, February 11, 2010 - 14:28
on Blog post
100% Whole Wheat Sourdough Success!
The pattern I followed

nicodvb
Thursday, February 11, 2010 - 14:27
on Forum topic
Rye sour fermentation: how long?
That's a new one for me
DonD
Thursday, February 11, 2010 - 14:26
on Blog post
Grissini: Italian Bread Sticks
that is a good idea
maurdel
Thursday, February 11, 2010 - 14:12
on Forum topic
Bread machines
Lucky neighbors!
Nim
Thursday, February 11, 2010 - 14:11
on Forum topic
Show & Tell ... Rye Sourdough with Buttlermilk, Homemade Yogurt, & Wheat Germ
Think I'lll try egg wash for
bobku
Thursday, February 11, 2010 - 13:41
on Forum topic
Malt Syrup making bagels soft ?
Many thanks
plevee
Thursday, February 11, 2010 - 13:40
on Forum topic
Yorkshire Parkin recipe
try this

Faith in Virginia
Thursday, February 11, 2010 - 13:18
on Forum topic
perforated bread pan without teflon?
Flour preferences @ David G.

dmsnyder
Thursday, February 11, 2010 - 13:18
on Blog post
40% Whole Wheat: Bread Flour vs. Spelt, a side-by-side comparison
Beautiful
Anonymous
Thursday, February 11, 2010 - 13:07
on Blog post
Mini's Favorite 100% Rye Ratio
Preheating the pans is not

mrfrost
Thursday, February 11, 2010 - 13:06
on Forum topic
Newbie needs help with pans
more questions on the flour
buns of steel
Thursday, February 11, 2010 - 13:03
on Blog post
Mini's Favorite 100% Rye Ratio
Welcome to TFL
Ford
Thursday, February 11, 2010 - 13:00
on Forum topic
Newbie needs help with pans
Help Me Please
Anonymous
Thursday, February 11, 2010 - 12:58
on Blog post
Mini's Favorite 100% Rye Ratio
Cool baguette pan
peartree
Thursday, February 11, 2010 - 12:55
on Forum topic
perforated bread pan without teflon?
Did you misunderstand what I said?
judyinnm
Thursday, February 11, 2010 - 12:52
on Blog post
100% Whole Wheat Sourdough Success!
Definitely
plevee
Thursday, February 11, 2010 - 12:52
on Forum topic
Slight pink pinpoints on sourdough right before going into oven