These are the latest comments that have been made site-wide. It differs from the front page in that the front page only shows comments on forum posts.

Latest Comments

Don't feel too sorry for the son...

By rossnroller 3 min 33 sec ago in reply to Jiro Ono, sushi master - Gérard Rubaud's Japanese kindred spirit?

Quote:canned bread *shudder*

By Grenage 19 min 37 sec ago in reply to Does rising sourdough starter always prove the presence of yeast?

Plugra isn't cultured butter.

By thomaschacon 20 min 44 sec ago in reply to Cultured butter in croissants - not just for the flavor

Clostridium botulinum is an

By kmrice 37 min 52 sec ago in reply to Does rising sourdough starter always prove the presence of yeast?

Welcome!

By thomaschacon 45 min 43 sec ago in reply to Calculation Tables for Nancy Silverton's 145% White Starter

I think Nancy's telling all professional bakers to stuff it.

By thomaschacon 55 min 9 sec ago in reply to Loving Nancy Silverton's Pizza Recipe

I'm not going to watch it!

By thomaschacon 59 min 24 sec ago in reply to Jiro Ono, sushi master - Gérard Rubaud's Japanese kindred spirit?

Hook or paddle?

By Doc.Dough 1 hour 18 min ago in reply to 34 yr old KA Mixer - capacity?

What a nice loaf of bread for

By dabrownman 1 hour 24 min ago in reply to Flax seed Sourdough, what a hit

Wow breadsoing!

By dabrownman 1 hour 31 min ago in reply to pan de piña y piloncillo, or, from Turkey to Mexico by way of Hawaii?

Plugra price

By lazybaker 1 hour 34 min ago in reply to Cultured butter in croissants - not just for the flavor

Wow!

By FlourChild 1 hour 51 min ago in reply to Calculation Tables for Nancy Silverton's 145% White Starter

I love the flavor of cultured

By yy 1 hour 52 min ago in reply to Cultured butter in croissants - not just for the flavor

Adjust the yeast /levain quantity perhaps?

By All at Sea 1 hour 56 min ago in reply to Hello from the Midwest

No need to try hemp,

By GermanFoodie 1 hour 56 min ago in reply to Baker's Canvas for Sale

Can you suggest me best flour

By GinoArnold 2 hours 37 min ago in reply to Best flour to make gourmet cupcakes?

Tammy, I got tired just

By Yerffej 3 hours 46 min ago in reply to Hello from the Midwest

Here is a recipe from King Arthur

By AnnaInMD 4 hours 13 min ago in reply to Granary Bread

Unsolicited advice from an ancient baker to a newbie

By richkaimd 4 hours 34 min ago in reply to Greetings from a college student!

Thanks Janet, That's a good

By jarkkolaine 7 hours 26 min ago in reply to Sourdough in wheat and rye

Thanks, dabrownman! :)

By jarkkolaine 7 hours 29 min ago in reply to Sourdough in wheat and rye

Thanks, FlourChild!

By jarkkolaine 7 hours 31 min ago in reply to Sourdough in wheat and rye

BTW, I don't bother to soak

By Dragonbones 8 hours 2 min ago in reply to Flax seed Sourdough, what a hit

Get two kinds of thermometers

By Dragonbones 8 hours 6 min ago in reply to problems for a Newbie

Lovely Desem loaves!

By dmsnyder 9 hours 54 min ago in reply to 100% Whole Wheat Desem Adapted from Phils Formula

Thanks for the tips!

By jennyloh 10 hours 1 min ago in reply to Hamelman's Olive Levain, with quite a few modifications

Bake#47

By Toad.de.b 10 hours 31 min ago in reply to 34 yr old KA Mixer - capacity?

Thanks, Nico!

By hansjoakim 10 hours 35 min ago in reply to Pathetic crust with high hydratation doughs

Try hemp

By Doc.Dough 10 hours 47 min ago in reply to Baker's Canvas for Sale

Thank you for the warm

By LadyAnnibal 11 hours 53 sec ago in reply to Greetings from a college student!

Thank you LindyD. This is one

By CottageCrafts 11 hours 28 min ago in reply to How fast is slow?

Beautiful loaf!

By SylviaH 11 hours 30 min ago in reply to 100% Whole Wheat Desem Adapted from Phils Formula

Wholesome goodness!

By SylviaH 11 hours 42 min ago in reply to Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

Thanks Varda. Appreciate

By isand66 11 hours 48 min ago in reply to 100% Whole Wheat Desem Adapted from Phils Formula

Thanks for the comments

By isand66 11 hours 50 min ago in reply to 100% Whole Wheat Desem Adapted from Phils Formula

Thanks Phil, I used KAF

By isand66 11 hours 52 min ago in reply to 100% Whole Wheat Desem Adapted from Phils Formula

Thanks for the compliment

By isand66 11 hours 57 min ago in reply to 100% Whole Wheat Desem Adapted from Phils Formula

The Seal Pups

By GSnyde 11 hours 59 min ago in reply to Another Try at Asiago Bread

Pinniped Pix @ Janet

By GSnyde 12 hours 56 sec ago in reply to Another Try at Asiago Bread

Thanks.

By GSnyde 12 hours 6 min ago in reply to Another Try at Asiago Bread

Delicious looking pizza!

By SylviaH 12 hours 7 min ago in reply to Loving Nancy Silverton's Pizza Recipe

I would have commented sooner....

By GSnyde 12 hours 9 min ago in reply to An old favorite-Tarte Tatin

Mike, You are not baking the.....

By netrider 12 hours 26 min ago in reply to problems for a Newbie

Very Nice Pizza.

By dabrownman 12 hours 48 min ago in reply to Loving Nancy Silverton's Pizza Recipe

San Francisco sourdough is part of the culinary tradition

By carblicious 12 hours 57 min ago in reply to Hello from France !

I might have to try it.

By thomaschacon 13 hours 6 min ago in reply to Loving Nancy Silverton's Pizza Recipe

Mike, You are not baking the

By Yerffej 13 hours 8 min ago in reply to problems for a Newbie

Thank you for that info -I'm

By melissab 13 hours 18 min ago in reply to New Here -question about buying Assistent Mixer

Thanks Ian. The bread was fun and tasty

By dabrownman 13 hours 21 min ago in reply to Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

I don't have this one.

By thomaschacon 13 hours 22 min ago in reply to Reference Sources, Critical Design Points For Efficient Small Bakery Layout?

Book: Design and Equipment for Restaurants, 2nd ed.

By thomaschacon 13 hours 23 min ago in reply to Reference Sources, Critical Design Points For Efficient Small Bakery Layout?

The lunch was

By dabrownman 13 hours 29 min ago in reply to Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

When we had cows on the farm

By ssorllih 13 hours 30 min ago in reply to Cheese

Ian, Your scoring

By varda 13 hours 32 min ago in reply to 100% Whole Wheat Desem Adapted from Phils Formula

a crumb close-up perhaps

By Franko 13 hours 38 min ago in reply to 100% Whole Wheat Desem Adapted from Phils Formula

Hi Jeff...thanks for your

By netrider 13 hours 39 min ago in reply to problems for a Newbie

bakers cloth

By tamygram 13 hours 44 min ago in reply to Baker's Canvas for Sale

Italian Bread with Rosemary, Olives and Tomato

By gmabaking 13 hours 51 min ago in reply to Italian Bread

Greetings, and welcome

By mkelly27 14 hours 2 min ago in reply to Hello from Newport Fife Scotland

Hi Mike, What is your oven?

By Yerffej 14 hours 6 min ago in reply to problems for a Newbie

Welcome, If you are in love

By Yerffej 14 hours 9 min ago in reply to Greetings from a college student!

Thanks. You will enjoy. I

By mrosen814 14 hours 9 min ago in reply to Loving Nancy Silverton's Pizza Recipe

Hey that's a great looking

By PiPs 14 hours 13 min ago in reply to 100% Whole Wheat Desem Adapted from Phils Formula

Bananas

By Susan Kline 14 hours 16 min ago in reply to Banana Bread Cake

Now that is some fine

By dabrownman 14 hours 30 min ago in reply to 100% Whole Wheat Desem Adapted from Phils Formula

Great looking bread as

By isand66 14 hours 38 min ago in reply to Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

Googled it a bit...

By jaywillie 14 hours 41 min ago in reply to New Here -question about buying Assistent Mixer

Great timing. I'm making

By Frosty 14 hours 42 min ago in reply to Loving Nancy Silverton's Pizza Recipe

Thanks Khalid, Nice to read

By PiPs 14 hours 47 min ago in reply to Three French breads with three French flours

They all look good! Nice

By Syd 15 hours 18 min ago in reply to San Francisco Style Sourdough

Je vous en prie!

By dmsnyder 15 hours 35 min ago in reply to Hello from France !

Jarkko,

By Janetcook 15 hours 43 min ago in reply to Sourdough in wheat and rye

Well I can't argue

By varda 16 hours 9 min ago in reply to Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

I'll look for the blogs

By pmiker 16 hours 16 min ago in reply to Newbie to milling- with a Country Living Grain Mill (not motorized)

Lots of stuff on these pages about sifting

By proth5 16 hours 32 min ago in reply to Newbie to milling- with a Country Living Grain Mill (not motorized)

family traditions

By Franko 16 hours 43 min ago in reply to An old favorite-Tarte Tatin

Nice to hear

By dabrownman 17 hours 13 min ago in reply to Sourdough in wheat and rye

Of course

By nicodvb 17 hours 35 min ago in reply to Pathetic crust with high hydratation doughs

Welcome Marie-Claire it is

By aytab 18 hours 15 min ago in reply to Hello from France !

bakers percentage

By henryruczynski 18 hours 20 min ago in reply to I really need help with bakers percentage

My experiments

By jackieosjunebug 19 hours 2 min ago in reply to Freezing bread dough

You mean after all that

By FlourChild 19 hours 6 min ago in reply to Is there a standard or convention for how refresh/feeding ratios are written?

Fine tuned

By SylviaH 19 hours 22 min ago in reply to An old favorite-Tarte Tatin

Danskos

By jackieosjunebug 19 hours 26 min ago in reply to Chef shoes

How'd it go, Tom?

By shastaflour 19 hours 27 min ago in reply to 34 yr old KA Mixer - capacity?

Thanks for experimenting!

By shastaflour 19 hours 55 min ago in reply to Newbie to milling- with a Country Living Grain Mill (not motorized)

'lol' You have

By SylviaH 20 hours 4 sec ago in reply to Introduction

Perhaps worth a try?

By hansjoakim 20 hours 5 min ago in reply to Pathetic crust with high hydratation doughs

a ways to go yet

By Franko 20 hours 58 min ago in reply to From goo to good

I was curious

By Franko 21 hours 15 min ago in reply to An old favorite-Tarte Tatin

Mine did not fare as well

By heidiwilliams 21 hours 36 min ago in reply to King Arthur Sourdough recipe

Good Point - MaximusTG

By Ruralidle 21 hours 36 min ago in reply to Does rising sourdough starter always prove the presence of yeast?

While what you say is

By MaximusTG 22 hours 16 min ago in reply to Does rising sourdough starter always prove the presence of yeast?

Good Point ...

By All at Sea 22 hours 16 min ago in reply to Hello from Caribbean

Non, moi je n'ajoute jamais

By Marie-Claire 22 hours 17 min ago in reply to Storing sourdough starter?

Thanks so much Khalid. It

By varda 22 hours 27 min ago in reply to Altamura Style Bread Revisited

Baking

By Ruralidle 22 hours 49 min ago in reply to Does rising sourdough starter always prove the presence of yeast?

Have you ever used salt-cured olives?

By thomaschacon 22 hours 51 min ago in reply to Hamelman's Olive Levain, with quite a few modifications

Thanks re:Intro

By Toad.de.b 22 hours 53 min ago in reply to Introduction

I love sprouts too have been putting sprouts into

By dabrownman 23 hours 16 min ago in reply to Sprouted Whole Wheat Grains

@thomaschacon

By proth5 23 hours 29 min ago in reply to Worktops and hands, floured or oiled?

Three years and counting.

By thomaschacon 23 hours 44 min ago in reply to Worktops and hands, floured or oiled?

steaming

By nicodvb 23 hours 55 min ago in reply to Pathetic crust with high hydratation doughs

Oil only when there is no alternative

By Doc.Dough 23 hours 58 min ago in reply to Worktops and hands, floured or oiled?

Lovely, Franko!! Absolutely

By Mebake 1 day 2 min ago in reply to From goo to good

Sourdough maintained at room temperature

By henryruczynski 1 day 6 min ago in reply to Storing sourdough starter?

Hi, Izzat! Be aware of those

By Mebake 1 day 8 min ago in reply to Sprouted Whole Wheat Grains

Apoplectic fit.

By thomaschacon 1 day 9 min ago in reply to Is there a standard or convention for how refresh/feeding ratios are written?

Beautiful, Varda! You seem to

By Mebake 1 day 24 min ago in reply to Altamura Style Bread Revisited

So glad that your dry starter

By FlourChild 1 day 28 min ago in reply to Sourdough in wheat and rye

Absolute delight, this post

By Mebake 1 day 30 min ago in reply to Three French breads with three French flours

I don't want to make this a controversy - because it isn't

By proth5 1 day 31 min ago in reply to Worktops and hands, floured or oiled?

Trust me

By proth5 1 day 36 min ago in reply to Worktops and hands, floured or oiled?

I'm also looking at

By FlourChild 1 day 40 min ago in reply to Is there a standard or convention for how refresh/feeding ratios are written?

Thanks for the input! I think

By Grenage 1 day 45 min ago in reply to Worktops and hands, floured or oiled?

I blame Peter Reinhart.

By thomaschacon 1 day 45 min ago in reply to Worktops and hands, floured or oiled?

Just a reprint.

By thomaschacon 1 day 51 min ago in reply to How does BBGA format do multi-stage starter builds? If at all?

I use oil for kneading/

By FlourChild 1 day 54 min ago in reply to Worktops and hands, floured or oiled?

You list

By proth5 1 day 54 min ago in reply to How does BBGA format do multi-stage starter builds? If at all?

Now I understand.

By thomaschacon 1 day 54 min ago in reply to How does BBGA format do multi-stage starter builds? If at all?

But I

By proth5 1 day 58 min ago in reply to Worktops and hands, floured or oiled?

Nancy's Moved On

By louie brown 1 day 1 hour ago in reply to How does BBGA format do multi-stage starter builds? If at all?

You and me both.

By thomaschacon 1 day 1 hour ago in reply to How does BBGA format do multi-stage starter builds? If at all?

Thanks, Pat.

By thomaschacon 1 day 1 hour ago in reply to How does BBGA format do multi-stage starter builds? If at all?

To prevent drying.

By thomaschacon 1 day 1 hour ago in reply to Worktops and hands, floured or oiled?

Doing the math, it appears I

By pmiker 1 day 1 hour ago in reply to Newbie to milling- with a Country Living Grain Mill (not motorized)

I'm in the minority on this

By proth5 1 day 1 hour ago in reply to Worktops and hands, floured or oiled?

Thanks FlourChild

By dabrownman 1 day 1 hour ago in reply to Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch

Ah so a drier surface is less

By Grenage 1 day 1 hour ago in reply to Worktops and hands, floured or oiled?

I make this bread often,

By louie brown 1 day 1 hour ago in reply to How does BBGA format do multi-stage starter builds? If at all?

It's different with every stage, every bread.

By thomaschacon 1 day 1 hour ago in reply to Worktops and hands, floured or oiled?

Here's my take

By proth5 1 day 1 hour ago in reply to How does BBGA format do multi-stage starter builds? If at all?

Great going! For the

By Frazestart 1 day 1 hour ago in reply to Cheese

yeast

By chrislrcc 1 day 2 hours ago in reply to Lesson Two: Putting Something More in Your Loaf

Buttery bread

By Eelynnk 1 day 2 hours ago in reply to Buttery white bread

Intuition

By varda 1 day 2 hours ago in reply to Altamura Style Bread Revisited

Breadsong, It does seem hard to believe

By varda 1 day 2 hours ago in reply to Altamura Style Bread Revisited

I must admit,

By hanseata 1 day 2 hours ago in reply to Dinkel-Walnussbrot - Spelt Walnut Bread

Please share.

By thomaschacon 1 day 2 hours ago in reply to How does BBGA format do multi-stage starter builds? If at all?

I do use room temperature

By Yerffej 1 day 2 hours ago in reply to Flax seed Sourdough, what a hit

The bran accounts for about

By Yerffej 1 day 2 hours ago in reply to Newbie to milling- with a Country Living Grain Mill (not motorized)

Those pancakes look

By isand66 1 day 3 hours ago in reply to Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch

Possibly. But you are

By ibor 1 day 3 hours ago in reply to Braiding bread dough. Where the heavy work lies

Hollow

By KMIAA 1 day 4 hours ago in reply to Need bread to be very hollow and cottony inside, while crusty outside

I should take better care of my starter... :)

By jarkkolaine 1 day 4 hours ago in reply to Sourdough in wheat and rye

Thank you for your welcome Izzat !

By Marie-Claire 1 day 4 hours ago in reply to Hello from France !

Thank You David !

By Marie-Claire 1 day 4 hours ago in reply to Hello from France !

Thanks Floyd

By Connie. 1 day 4 hours ago in reply to Flax seed Sourdough, what a hit

3 hours autolyse

By Connie. 1 day 5 hours ago in reply to Flax seed Sourdough, what a hit

Thanks Jeff, to be honest I

By Connie. 1 day 5 hours ago in reply to Flax seed Sourdough, what a hit

Thanks Dragonbones, I

By Connie. 1 day 5 hours ago in reply to Flax seed Sourdough, what a hit

sourdough everything

By garyhardy111 1 day 5 hours ago in reply to San Francisco Style Sourdough

Hi Jarkko, Glad your starter

By PiPs 1 day 5 hours ago in reply to Sourdough in wheat and rye

proportions

By Franko 1 day 7 hours ago in reply to An old favorite-Tarte Tatin

You're welcome.

By Yippee 1 day 8 hours ago in reply to How does BBGA format do multi-stage starter builds? If at all?

cheese please!

By Franko 1 day 8 hours ago in reply to An old favorite-Tarte Tatin

Is it possible to over mix dough?

By Stuart Borken 1 day 8 hours ago in reply to Braiding bread dough. Where the heavy work lies

Could they be fried? Trapped steam can make them hollow

By Mini Oven 1 day 8 hours ago in reply to Need bread to be very hollow and cottony inside, while crusty outside

So they are air covered

By aytab 1 day 8 hours ago in reply to Need bread to be very hollow and cottony inside, while crusty outside

Yeasted breads

By GregS 1 day 8 hours ago in reply to Introduction

to the nth

By Franko 1 day 9 hours ago in reply to An old favorite-Tarte Tatin

Wonderful dessert, Franko!

By hansjoakim 1 day 9 hours ago in reply to An old favorite-Tarte Tatin

The surface temperature

By gary.turner 1 day 9 hours ago in reply to A protocol request re: steaming

subject to interpretation...but

By Franko 1 day 9 hours ago in reply to An old favorite-Tarte Tatin

Thanks for popping by

By PiPs 1 day 10 hours ago in reply to Three French breads with three French flours

Surrendering to the bread muses...

By rossnroller 1 day 10 hours ago in reply to Altamura Style Bread Revisited

Bienvenue au site TFL, Marie-Claire!

By dmsnyder 1 day 10 hours ago in reply to Hello from France !

trois pains belles :^)

By breadsong 1 day 10 hours ago in reply to Three French breads with three French flours

Thanks Franko, Good to hear

By PiPs 1 day 10 hours ago in reply to Three French breads with three French flours

Your tarte Tatin looks wonderful, Franko!

By dmsnyder 1 day 10 hours ago in reply to An old favorite-Tarte Tatin

so colorful :^)

By breadsong 1 day 10 hours ago in reply to Altamura Style Bread Revisited

Try this

By Yerffej 1 day 10 hours ago in reply to What kind of mixer is an Electroux Assistent?

You know I was leafing

By PiPs 1 day 11 hours ago in reply to An old favorite-Tarte Tatin

tarte Tatin!

By breadsong 1 day 11 hours ago in reply to An old favorite-Tarte Tatin

butter

By Franko 1 day 12 hours ago in reply to An old favorite-Tarte Tatin

thanks

By bnom 1 day 12 hours ago in reply to A protocol request re: steaming

Same deal.....

By tedsmama 1 day 12 hours ago in reply to Need sandwich bread recipe

LapLap, you're right...

By shastaflour 1 day 12 hours ago in reply to What kind of mixer is an Electroux Assistent?

minor sins

By Franko 1 day 13 hours ago in reply to An old favorite-Tarte Tatin

Thank you Syd

By varda 1 day 13 hours ago in reply to Altamura Style Bread Revisited

Wow

By varda 1 day 13 hours ago in reply to An old favorite-Tarte Tatin

I've got some VWG but rarely

By pmiker 1 day 13 hours ago in reply to Using whole wheat vs. bread or AP flour

a tad late...

By Franko 1 day 13 hours ago in reply to Three French breads with three French flours

I like

By dabrownman 1 day 13 hours ago in reply to Introduction

Heck man

By dabrownman 1 day 13 hours ago in reply to Introduction

Mike , there are some books

By barryvabeach 1 day 13 hours ago in reply to Using whole wheat vs. bread or AP flour

Excellant discription of

By ssorllih 1 day 14 hours ago in reply to Sausage

Great baking Varda. Lovely

By Syd 1 day 14 hours ago in reply to Altamura Style Bread Revisited

Thanks Flour Child!

By isand66 1 day 15 hours ago in reply to Chipolte Cheddar, Smoked Onions Potato Sourdough Bread

When ever I make bread I

By ssorllih 1 day 15 hours ago in reply to I really need help with bakers percentage

Great introduction

By carblicious 1 day 15 hours ago in reply to Introduction

My goodness!

By dabrownman 1 day 15 hours ago in reply to a never ending obsession for tartine bread..macaroni and cheese with homemade sausage meatballs..IN A TARTINE BREAD BOWL!!

I love the puff

By dabrownman 1 day 15 hours ago in reply to An old favorite-Tarte Tatin

Presuming a true A/B

By gary.turner 1 day 15 hours ago in reply to A protocol request re: steaming

I have the same problem.

By dabrownman 1 day 15 hours ago in reply to Banana Bread Cake

free form

By ystamp 1 day 15 hours ago in reply to Need bread to be very hollow and cottony inside, while crusty outside

Now that

By dabrownman 1 day 16 hours ago in reply to Banana Bread Cake

I should re-title this post

By Franko 1 day 16 hours ago in reply to From goo to good

Here's the one

By varda 1 day 16 hours ago in reply to 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

Thank you Louie

By varda 1 day 16 hours ago in reply to Altamura Style Bread Revisited

Thanks so much

By varda 1 day 16 hours ago in reply to Altamura Style Bread Revisited

Start simpler and keep notes

By clazar123 1 day 17 hours ago in reply to Introduction

Relaxed is good

By louie brown 1 day 17 hours ago in reply to Altamura Style Bread Revisited

Banana Bread

By Susan Kline 1 day 17 hours ago in reply to Banana Bread Cake

I thought you were joking.

By thomaschacon 1 day 18 hours ago in reply to Introduction

All looks wonderful! Hope you

By FlourChild 1 day 18 hours ago in reply to Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch

Golden deliciousness! I love

By FlourChild 1 day 18 hours ago in reply to Altamura Style Bread Revisited

Not sure which looks more

By FlourChild 1 day 18 hours ago in reply to Another Try at Asiago Bread

Good idea. Is there anyway to

By ACH6 1 day 18 hours ago in reply to What kind of mixer is an Electroux Assistent?

Bienvenue Marie-Claire

By fancy4baking 1 day 18 hours ago in reply to Hello from France !

I agree, any bread with

By FlourChild 1 day 18 hours ago in reply to Chipolte Cheddar, Smoked Onions Potato Sourdough Bread

Oh my!

By FlourChild 1 day 18 hours ago in reply to An old favorite-Tarte Tatin

me too

By Alvaremj 1 day 18 hours ago in reply to Loaves lack structure after proofing

Are classes available?

By mpez0 1 day 18 hours ago in reply to Introduction

"I hope I'm making sense" .......nope, not yet......

By Mini Oven 1 day 19 hours ago in reply to Need bread to be very hollow and cottony inside, while crusty outside

Great

By varda 1 day 19 hours ago in reply to Altamura Style Bread Revisited

my starter has never known the fridge (during 10 years)

By Marie-Claire 1 day 19 hours ago in reply to Storing sourdough starter?

Hi Tom, I started baking bread just about a year ago, too.

By sunyfun 1 day 19 hours ago in reply to Introduction

If you're really interested

By varda 1 day 20 hours ago in reply to Introduction

Oh gosh

By fancy4baking 1 day 20 hours ago in reply to Altamura Style Bread Revisited

Re-useable parchment sheets are great.

By sunyfun 1 day 20 hours ago in reply to Consensus on gluten development and open crumb?

Thanks, Juergen. I know what

By Babette 1 day 20 hours ago in reply to Video kneading bread French style

Very good question Thomas

By fancy4baking 1 day 20 hours ago in reply to How does BBGA format do multi-stage starter builds? If at all?

Looks great, Connie.

By Floydm 1 day 20 hours ago in reply to Flax seed Sourdough, what a hit

Try a longer bulk fermentation and retarding the shaped loaves.

By sunyfun 1 day 20 hours ago in reply to Loaves lack structure after proofing

Nice

By fancy4baking 1 day 20 hours ago in reply to Flax seed Sourdough, what a hit

Refined flour (depending on

By Yerffej 1 day 20 hours ago in reply to Pre-digesting Flour

Did another one

By MaximusTG 1 day 21 hours ago in reply to My own sourdough bread

Hubby is charmed

By HeidiH 1 day 21 hours ago in reply to a never ending obsession for tartine bread..macaroni and cheese with homemade sausage meatballs..IN A TARTINE BREAD BOWL!!

Welcome

By Ford 1 day 21 hours ago in reply to Introduction

Welcome to TFL

By SylviaH 1 day 21 hours ago in reply to Introduction

Wow! You are one determined guy, Tom!

By PMcCool 1 day 21 hours ago in reply to Introduction

Seltzer water...interesting

By nycbaker11 1 day 21 hours ago in reply to This week's Challah bake

Welcome!

By Floydm 1 day 22 hours ago in reply to Avast!

Thanks, Tom.

By Floydm 1 day 22 hours ago in reply to Introduction

PS!

By joyfulbaker 1 day 22 hours ago in reply to This week's Challah bake

Thanks, Ray

By joyfulbaker 1 day 22 hours ago in reply to This week's Challah bake

Hmm...

By hansjoakim 1 day 22 hours ago in reply to Pathetic crust with high hydratation doughs

hollow and cottony inside, with no crumb

By ystamp 1 day 22 hours ago in reply to Baking FAQ

Hi Tastefulee...I read your

By julie tabouli 1 day 23 hours ago in reply to Suddenly No Oven Spring

consistent results

By nicodvb 1 day 23 hours ago in reply to Pathetic crust with high hydratation doughs

Need bread to be very hollow and cottony inside, while crusty

By ystamp 1 day 23 hours ago in reply to Need bread to be very hollow and cottony inside, while crusty outside

I'm attaching braid instructions

By nycbaker11 1 day 23 hours ago in reply to This week's Challah bake

H2O2

By Wild-Yeast 1 day 23 hours ago in reply to H2O2

Eerie...,

By Wild-Yeast 1 day 23 hours ago in reply to Friends, Romans, countrymen, lend me your ears...

Brush that Banneton!

By GregS 2 days 9 min ago in reply to Vanity, vanity!

have you observed a maximum

By parousia 2 days 11 min ago in reply to Gluten Development in 100% Whole Wheat Sourdough

Very tacky, but not sticky.

By odinraider 2 days 27 min ago in reply to Superb sandwich bread, perfected honey wheat sourdough, luscious brownies, and...PIZZA PIZZA PIZZA!

I'm on bread (eating) hiatus.

By thomaschacon 2 days 28 min ago in reply to Banana Bread Cake

You do

By dabrownman 2 days 44 min ago in reply to Altamura Style Bread Revisited

Dry brush and knock should work fine.

By thomaschacon 2 days 1 hour ago in reply to Vanity, vanity!

Link to Haussler

By thomaschacon 2 days 1 hour ago in reply to Steam Steam, Steam

natural yeast bread

By cecile cua 2 days 1 hour ago in reply to Baking with natural wild yeast water (not sourdough)

Thanks Anna

By varda 2 days 1 hour ago in reply to Altamura Style Bread Revisited

It was just an experiment

By varda 2 days 1 hour ago in reply to Altamura Style Bread Revisited

Thanks, Yippee.

By thomaschacon 2 days 1 hour ago in reply to How does BBGA format do multi-stage starter builds? If at all?

Codruta,

By varda 2 days 1 hour ago in reply to Altamura Style Bread Revisited

Thank you Eliabel

By varda 2 days 1 hour ago in reply to Altamura Style Bread Revisited

Oh go on now

By varda 2 days 1 hour ago in reply to Altamura Style Bread Revisited

Thanks so much

By varda 2 days 1 hour ago in reply to Altamura Style Bread Revisited

Great to hear

By varda 2 days 1 hour ago in reply to Altamura Style Bread Revisited

You did good,

By AnnaInMD 2 days 1 hour ago in reply to Altamura Style Bread Revisited

um... if it's very hollow there is no crumb inside.

By Mini Oven 2 days 2 hours ago in reply to Need bread to be very hollow and cottony inside, while crusty outside

Thank you for the compliment Joy...

By nycbaker11 2 days 2 hours ago in reply to This week's Challah bake

Nice bread Connie. I am

By Yerffej 2 days 2 hours ago in reply to Flax seed Sourdough, what a hit

I actually already have the

By Papist 2 days 2 hours ago in reply to Pre-digesting Flour

Great revisitation, Varda!

By nicodvb 2 days 3 hours ago in reply to Altamura Style Bread Revisited

Pretty crumb and beautiful shape

By codruta 2 days 3 hours ago in reply to Altamura Style Bread Revisited

another appropriate audio

By AnnaInMD 2 days 3 hours ago in reply to Another Try at Asiago Bread

cheese sauce

By tfranko29 2 days 3 hours ago in reply to a never ending obsession for tartine bread..macaroni and cheese with homemade sausage meatballs..IN A TARTINE BREAD BOWL!!

After reading the relies and

By pmiker 2 days 4 hours ago in reply to Using whole wheat vs. bread or AP flour

This is my personal

By JustinB 2 days 5 hours ago in reply to Vanity, vanity!

How I did it.

By Yippee 2 days 6 hours ago in reply to How does BBGA format do multi-stage starter builds? If at all?

Good info, Khadija! I agree

By Dragonbones 2 days 6 hours ago in reply to Keeping Chocolate Chip Cookies from Spreading and Chip Recommendations

Nice job, Connie!

By Dragonbones 2 days 7 hours ago in reply to Flax seed Sourdough, what a hit

Thanks for a very interesting

By eliabel 2 days 7 hours ago in reply to Altamura Style Bread Revisited

Flour rings from bannetons

By hansjoakim 2 days 7 hours ago in reply to Vanity, vanity!

They have devoted their lives

By shiggity 2 days 8 hours ago in reply to Chemicals to prevent bread staling.

Great advice from Thomas and

By Syd 2 days 8 hours ago in reply to Vanity, vanity!

If you have problems with the cheese sauce curdling

By Mini Oven 2 days 8 hours ago in reply to a never ending obsession for tartine bread..macaroni and cheese with homemade sausage meatballs..IN A TARTINE BREAD BOWL!!

tweaking the challah

By joyfulbaker 2 days 9 hours ago in reply to This week's Challah bake

I bang the used banneton outside

By Mini Oven 2 days 9 hours ago in reply to Vanity, vanity!

Wonderful, Varda!

By hansjoakim 2 days 9 hours ago in reply to Altamura Style Bread Revisited

Pizza Dough Recipe

By camima00 2 days 9 hours ago in reply to Superb sandwich bread, perfected honey wheat sourdough, luscious brownies, and...PIZZA PIZZA PIZZA!

Frustrating

By hansjoakim 2 days 10 hours ago in reply to Pathetic crust with high hydratation doughs

Hey Jeffrey H

By Yerffej 2 days 10 hours ago in reply to What kind of mixer is an Electroux Assistent?

Espresso Machine steamer into a Haussler

By carblicious 2 days 10 hours ago in reply to Steam Steam, Steam

DLX Assistant

By Janetcook 2 days 10 hours ago in reply to What kind of mixer is an Electroux Assistent?

Let me state the obvious

By Yerffej 2 days 10 hours ago in reply to Loaves lack structure after proofing

Hmmmm. I personally won't be

By LapLap 2 days 10 hours ago in reply to What kind of mixer is an Electroux Assistent?

Flours

By Janetcook 2 days 10 hours ago in reply to Using whole wheat vs. bread or AP flour

Lovely loaf Varda! Hope the

By Janetcook 2 days 11 hours ago in reply to Altamura Style Bread Revisited

No...didn't have time to

By isand66 2 days 11 hours ago in reply to 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

What a nice

By dabrownman 2 days 12 hours ago in reply to From goo to good

Did you

By dabrownman 2 days 12 hours ago in reply to 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

It may be tossed

By dabrownman 2 days 12 hours ago in reply to Altamura Style Bread Revisited

900 to 1000 revolutions@Cottage Crafts

By LindyD 2 days 12 hours ago in reply to How fast is slow?

Yes More Olives!

By jennyloh 2 days 13 hours ago in reply to Hamelman's Olive Levain, with quite a few modifications

Aged bannetons

By GregS 2 days 13 hours ago in reply to Vanity, vanity!

Hey Sylvia

By varda 2 days 14 hours ago in reply to Altamura Style Bread Revisited

go with the flow

By varda 2 days 14 hours ago in reply to Altamura Style Bread Revisited

yes something like that

By varda 2 days 15 hours ago in reply to Altamura Style Bread Revisited

Golden Temple

By varda 2 days 15 hours ago in reply to Altamura Style Bread Revisited

Looks fantastic Varda

By SylviaH 2 days 15 hours ago in reply to Altamura Style Bread Revisited

Some logic

By varda 2 days 15 hours ago in reply to Altamura Style Bread Revisited

Looks great Varda ... crumb

By PiPs 2 days 15 hours ago in reply to Altamura Style Bread Revisited

How patient are you?

By sphealey 2 days 15 hours ago in reply to Using whole wheat vs. bread or AP flour

baking Zen

By Franko 2 days 15 hours ago in reply to Altamura Style Bread Revisited

Varda, thank you so much for

By eliabel 2 days 16 hours ago in reply to First Success with The Altamura Project

Beautiful Altamura this time!

By Toad.de.b 2 days 16 hours ago in reply to Altamura Style Bread Revisited

Most consider it a spiral

By shastaflour 2 days 16 hours ago in reply to What kind of mixer is an Electroux Assistent?

Very nice, Varda!

By dmsnyder 2 days 16 hours ago in reply to Altamura Style Bread Revisited

Give it time.

By thomaschacon 2 days 17 hours ago in reply to Vanity, vanity!

Yeah, pretty much 13% protein

By kozulich 2 days 17 hours ago in reply to Using whole wheat vs. bread or AP flour

I guess I wasn't very clear

By CottageCrafts 2 days 17 hours ago in reply to How fast is slow?

it was a very good ear

By leavenguy 2 days 18 hours ago in reply to Friends, Romans, countrymen, lend me your ears...

You are

By dabrownman 2 days 18 hours ago in reply to Another Try at Asiago Bread

That is a very nice loaf of bread!

By dabrownman 2 days 18 hours ago in reply to Finally a Sourdough to share

My boss has 50 acres that is

By pmiker 2 days 18 hours ago in reply to Using whole wheat vs. bread or AP flour

I just mill and bake

By clazar123 2 days 18 hours ago in reply to Using whole wheat vs. bread or AP flour

I already have that book and

By pmiker 2 days 19 hours ago in reply to Using whole wheat vs. bread or AP flour

Glad to hear that, Wanderer

By PMcCool 2 days 19 hours ago in reply to New from old?

I started when I found a few

By aytab 2 days 19 hours ago in reply to How did you start baking bread?

"Decent" is relative, Henry.

By thomaschacon 2 days 19 hours ago in reply to Vincent Tallue's latest

Easy to see why baking

By PMcCool 2 days 19 hours ago in reply to Vincent Tallue's latest

Thank you for sharing.

By Yippee 2 days 19 hours ago in reply to How did you start baking bread?

whisking

By nicodvb 2 days 20 hours ago in reply to H2O2

no difference!

By nicodvb 2 days 20 hours ago in reply to H2O2

re-baked

By nicodvb 2 days 20 hours ago in reply to Pathetic crust with high hydratation doughs

Thank you sir!!!!

By aytab 2 days 20 hours ago in reply to Finally a Sourdough to share

Thank you Mini, I appreciate

By aytab 2 days 20 hours ago in reply to Finally a Sourdough to share

Very nice, Aytab!

By PMcCool 2 days 20 hours ago in reply to Finally a Sourdough to share

Starters can vary a great deal and I've heard of wetter ones

By Mini Oven 2 days 20 hours ago in reply to Is there a standard or convention for how refresh/feeding ratios are written?

Yup.

By thomaschacon 2 days 20 hours ago in reply to Is there a standard or convention for how refresh/feeding ratios are written?

ah, yep, you found it!

By Mini Oven 2 days 20 hours ago in reply to Is there a standard or convention for how refresh/feeding ratios are written?

I'm sure Silverton explains somewhere...

By Mini Oven 2 days 20 hours ago in reply to Is there a standard or convention for how refresh/feeding ratios are written?

And I just found this!

By thomaschacon 2 days 20 hours ago in reply to Is there a standard or convention for how refresh/feeding ratios are written?

GLenn,

By Janetcook 2 days 20 hours ago in reply to Another Try at Asiago Bread

Thanks, Mini.

By thomaschacon 2 days 20 hours ago in reply to Is there a standard or convention for how refresh/feeding ratios are written?

Looking good!

By Mini Oven 2 days 20 hours ago in reply to Finally a Sourdough to share

Are you letting the dough rest between folding and shaping?

By Mini Oven 2 days 21 hours ago in reply to Loaves lack structure after proofing

It might take a bit of

By kozulich 2 days 21 hours ago in reply to Using whole wheat vs. bread or AP flour

1 or 2 (3, 4, 5, 6, can be eliminated)

By Mini Oven 2 days 21 hours ago in reply to Is there a standard or convention for how refresh/feeding ratios are written?

Thanks, Jeff. My problem with

By donnepat 2 days 21 hours ago in reply to Loaves lack structure after proofing

Look for "Whole Grains Bread" by Peter Reinhart

By Postal Grunt 2 days 21 hours ago in reply to Using whole wheat vs. bread or AP flour

As a

By dabrownman 2 days 21 hours ago in reply to Cheese

King Arthur Flour

By proth5 2 days 21 hours ago in reply to Ideas for Possible Apprenticeships?

Mini, Thank you for

By donnepat 2 days 21 hours ago in reply to Loaves lack structure after proofing

Excellent!

By LapLap 2 days 22 hours ago in reply to Mochi making with an Ankarsrum/Verona or Bosch MUM6N

You Can Taste for Yourself

By GSnyde 2 days 22 hours ago in reply to Another Try at Asiago Bread

Nice breads, Glenn!

By dmsnyder 2 days 22 hours ago in reply to Another Try at Asiago Bread

And a side benefit -- whey for the bread

By HeidiH 2 days 22 hours ago in reply to Cheese

DO Handle Hack for safe removal

By Toad.de.b 2 days 22 hours ago in reply to Cold Dutch Oven comparison: Photos of Results: Cast Iron vs Pyrex vs Glazed Clay

When I worked in a bakery, we

By Khadija 2 days 22 hours ago in reply to "Proofing" Muffin Batter

When I worked in a bakery, we

By Khadija 2 days 22 hours ago in reply to "Proofing" Muffin Batter

Born into it?

By MNBäcker 2 days 22 hours ago in reply to How did you start baking bread?

Khadija

By Nickisafoodie 2 days 22 hours ago in reply to "Proofing" Muffin Batter

Formula @ Thomas

By GSnyde 2 days 23 hours ago in reply to Another Try at Asiago Bread

Bravo!!

By GSnyde 2 days 23 hours ago in reply to Another Try at Asiago Bread

Mute Bread @ Syd

By GSnyde 2 days 23 hours ago in reply to Another Try at Asiago Bread

Thanks.

By GSnyde 2 days 23 hours ago in reply to Another Try at Asiago Bread

I didn't change any

By isand66 2 days 23 hours ago in reply to 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

Chinese pastries

By cardigan 2 days 23 hours ago in reply to Mochi making with an Ankarsrum/Verona or Bosch MUM6N

My percentges can be confusing.

By dabrownman 3 days 1 min ago in reply to Banana Bread Cake

The point about the crumb

By Khadija 3 days 8 min ago in reply to "Proofing" Muffin Batter

Metric

By breadman_nz 3 days 15 min ago in reply to Second edition of "Bread" by J. Hamelman

I took

By dabrownman 3 days 36 min ago in reply to 1 - Day Multi-Grain Bread, Soft White Wheat, Spelt, Scald and Seeded with SD and YW Combo Starter

Hot pots, no burns

By SCruz 3 days 41 min ago in reply to Cold Dutch Oven comparison: Photos of Results: Cast Iron vs Pyrex vs Glazed Clay

Thanks for your help. I

By kabeee 3 days 42 min ago in reply to Does rising sourdough starter always prove the presence of yeast?

research findings

By Khadija 3 days 49 min ago in reply to Keeping Chocolate Chip Cookies from Spreading and Chip Recommendations

By Juergen 3 days 51 min ago in reply to How did you start baking bread?

try this

By Nickisafoodie 3 days 57 min ago in reply to Gluten Development in 100% Whole Wheat Sourdough

Wet batter?

By Nickisafoodie 3 days 1 hour ago in reply to "Proofing" Muffin Batter

In addition to Mini's great

By Yerffej 3 days 1 hour ago in reply to Loaves lack structure after proofing

More olives.

By thomaschacon 3 days 1 hour ago in reply to Hamelman's Olive Levain, with quite a few modifications

I see cheese lava!

By thomaschacon 3 days 1 hour ago in reply to Another Try at Asiago Bread

Allow me.

By thomaschacon 3 days 1 hour ago in reply to Another Try at Asiago Bread

It's my pleasure! I am glad

By Syd 3 days 2 hours ago in reply to Asian-Style Pain de Mie

Your starter is fine

By Juergen 3 days 2 hours ago in reply to Does rising sourdough starter always prove the presence of yeast?

Nice looking bread Glenn. No

By Syd 3 days 2 hours ago in reply to Another Try at Asiago Bread

lumos, if you have two of these, I wonder how a bigger

By AnnaInMD 3 days 2 hours ago in reply to Cold Dutch Oven comparison: Photos of Results: Cast Iron vs Pyrex vs Glazed Clay

great video

By Juergen 3 days 2 hours ago in reply to Video kneading bread French style

Placing the regular-sized iron pot on a higher rack

By AnnaInMD 3 days 2 hours ago in reply to Cold Dutch Oven comparison: Photos of Results: Cast Iron vs Pyrex vs Glazed Clay

Once dough and iron dutch ovens bond, the union seems to be

By AnnaInMD 3 days 2 hours ago in reply to Cold Dutch Oven comparison: Photos of Results: Cast Iron vs Pyrex vs Glazed Clay

I am not familiar with the

By barryvabeach 3 days 3 hours ago in reply to Small Deck Oven w. Steam Injection *HELP*

Peter, most mixers have a

By barryvabeach 3 days 3 hours ago in reply to How fast is slow?

I have had some sticking

By barryvabeach 3 days 3 hours ago in reply to Cold Dutch Oven comparison: Photos of Results: Cast Iron vs Pyrex vs Glazed Clay

If the pressure cooker is heavy aluminum

By Mini Oven 3 days 4 hours ago in reply to Hello from Caribbean

Google Drive

By Juergen 3 days 4 hours ago in reply to Correct me if I'm wrong - bakers formula

A belated thank you!

By LapLap 3 days 6 hours ago in reply to Asian-Style Pain de Mie

More olives and wheat

By jennyloh 3 days 8 hours ago in reply to Hamelman's Olive Levain, with quite a few modifications

I can see that

By henryruczynski 3 days 8 hours ago in reply to Vincent Tallue's latest

They also boil peanuts in the

By aytab 3 days 8 hours ago in reply to Hello from Caribbean

I have never done them in a

By aytab 3 days 9 hours ago in reply to Hello from Caribbean

Can you roll straight from the fridge?

By StuartG 3 days 9 hours ago in reply to Julia Child's Croissant - with major overhaul

Can you roll straight from the fridge?

By StuartG 3 days 9 hours ago in reply to Julia Child's Croissant - with major overhaul

Thank you

By belfiore 3 days 11 hours ago in reply to Video kneading bread French style

what a show

By bertie26 3 days 11 hours ago in reply to Vincent Tallue's latest

asiago bread

By chefscook 3 days 11 hours ago in reply to Another Try at Asiago Bread

Sounds like the starter needs to be fed to get it more active

By Mini Oven 3 days 11 hours ago in reply to Does rising sourdough starter always prove the presence of yeast?