Recent Forum and Blog Comments

Harder than it sounds
proth5
Saturday, October 25, 2008 - 18:13
on Blog post
Le Pain de Beaucaire (bis) - research only
Very nice Kaiser rolls, Norm
holds99
Saturday, October 25, 2008 - 18:00
on Blog post
finaly made it
Proof Box
sharsilber
Saturday, October 25, 2008 - 17:56
on Forum topic
Temperature controlled Proofing Box made cheap
Thanks, Judy! (and about altus)

dmsnyder
Saturday, October 25, 2008 - 17:32
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
What a coincidence!
coffeemachine
Saturday, October 25, 2008 - 17:16
on Blog post
Comparing Sourdough Fermentation Strategies
Fougasse!
leucadian
Saturday, October 25, 2008 - 17:02
on Forum topic
Baking for about 50 people this Saturday
looks like it would work well
gavinc
Saturday, October 25, 2008 - 16:38
on Forum topic
Temperature controlled Proofing Box made cheap
4 loaves - 2 months later…
Judon
Saturday, October 25, 2008 - 16:25
on Blog post
PR's Italian with Biga
Altus?
Judon
Saturday, October 25, 2008 - 15:56
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
I'm with Mark

Eli
Saturday, October 25, 2008 - 15:09
on Forum topic
Baking for about 50 people this Saturday
how about focaccia

mcs
Saturday, October 25, 2008 - 14:43
on Forum topic
Baking for about 50 people this Saturday
holy cow
nbicomputers
Saturday, October 25, 2008 - 14:28
on Forum topic
flour
Starter as Developing Dough..,

Wild-Yeast
Saturday, October 25, 2008 - 14:27
on Forum topic
When does "starter" become "dough"?
the problem is the flour and mixer
nbicomputers
Saturday, October 25, 2008 - 14:24
on Forum topic
Baking for about 50 people this Saturday
Book
proth5
Saturday, October 25, 2008 - 14:08
on Blog post
Le Pain de Beaucaire (bis) - research only
Thanks Pat
SteveB
Saturday, October 25, 2008 - 13:47
on Blog post
Le Pain de Beaucaire (bis) - research only
Thanks, Eric!

dmsnyder
Saturday, October 25, 2008 - 13:46
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
Nice looking Rye !
ehanner
Saturday, October 25, 2008 - 11:49
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
Wet cement & rye

dmsnyder
Saturday, October 25, 2008 - 11:01
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
Whole wheat looks great
bwraith
Saturday, October 25, 2008 - 10:08
on Blog post
Comparing Sourdough Fermentation Strategies
This is most interesting.
ejm
Saturday, October 25, 2008 - 08:51
on Basic page
Yeast FAQ
Kaiser Roll Shaping Video
SteveB
Saturday, October 25, 2008 - 08:37
on Blog post
finaly made it
Wet Cement indeed
proth5
Saturday, October 25, 2008 - 08:30
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
Dough
proth5
Saturday, October 25, 2008 - 08:28
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
The different flavors suprised me

Mini Oven
Saturday, October 25, 2008 - 07:23
on Basic page
Yeast FAQ
Let us know about the Nancy Silverton recipe results
holds99
Saturday, October 25, 2008 - 05:01
on Forum topic
sesame semolina la brea
peter reinhart

rxcsyrus
Saturday, October 25, 2008 - 03:33
on Forum topic
sesame semolina la brea
thanks

rxcsyrus
Saturday, October 25, 2008 - 03:28
on Forum topic
sesame semolina la brea
When in doubt, make a phone
Janedo
Saturday, October 25, 2008 - 00:21
on Blog post
Pain de Beaucaire
Norm klopping

dmsnyder
Friday, October 24, 2008 - 23:33
on Blog post
finaly made it
shape kaiser roll
nbicomputers
Friday, October 24, 2008 - 23:08
on Blog post
finaly made it
Hi David,
Very good idea
Janedo
Friday, October 24, 2008 - 22:48
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
Thanks, Eli!

dmsnyder
Friday, October 24, 2008 - 21:36
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
success =))))
coffeemachine
Friday, October 24, 2008 - 20:50
on Blog post
Comparing Sourdough Fermentation Strategies
Somehow I seem to have

Eli
Friday, October 24, 2008 - 20:41
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
Great Crumb !!

Eli
Friday, October 24, 2008 - 20:39
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
Hi Norm
CountryBoy
Friday, October 24, 2008 - 19:36
on Forum topic
flour
Thanks, Pat.

dmsnyder
Friday, October 24, 2008 - 18:50
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
Very pretty loaf!

dmsnyder
Friday, October 24, 2008 - 18:26
on Blog post
Sandwich attempt #2
Nice
proth5
Friday, October 24, 2008 - 17:56
on Blog post
Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”
also,
Sour Dough
Friday, October 24, 2008 - 17:46
on Forum topic
new to TFL and baking
Thanks. That's how it

Pablo
Friday, October 24, 2008 - 17:39
on Forum topic
When does "starter" become "dough"?
I think the only diff is the ratio

Yumarama
Friday, October 24, 2008 - 17:03
on Forum topic
When does "starter" become "dough"?
Cool Lee. I like to knead

Pablo
Friday, October 24, 2008 - 15:47
on Forum topic
When does "starter" become "dough"?
Flatbreads, biscuits, etc
Loafer
Friday, October 24, 2008 - 15:42
on Forum topic
BBQ/Grilled bread
Hey David,
There's something

Pablo
Friday, October 24, 2008 - 15:37
on Forum topic
When does "starter" become "dough"?
Haven't tried that particular recipe but...
holds99
Friday, October 24, 2008 - 15:36
on Forum topic
sesame semolina la brea
Hans, very nice loaves and croissants
holds99
Friday, October 24, 2008 - 14:53
on Blog post
Recent bakes: Country bread and croissants
Pictures of my whole-grain experiments

scottfsmith
Friday, October 24, 2008 - 14:52
on Forum topic
Whats the most tasty multi-grain combination?
Nice!
localfruitandveg
Friday, October 24, 2008 - 13:29
on Forum topic
First attempt at new pizza dough recipe and first photo post