Artisan Baking

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Normal topic why does this keep happening to me By fredsbread 1 year 5 months ago	10	By fredsbread 1 year 5 months ago
Normal topic why does my SD starter look like a poolish? By nycbaker11 13 years 9 months ago	15	By nycbaker11 13 years 9 months ago
Normal topic Why does my loaf "blow up"? By sharsilber 16 years 8 months ago	4	By redcatgoddess 16 years 8 months ago
Normal topic Why does Hamelman not preferment his whole wheat flour? By janij 15 years 9 months ago	8	By dmsnyder 15 years 9 months ago
Normal topic Why do we turn down the oven after introducing the bread? By leucadian 15 years 1 month ago	2	By wally 15 years 1 month ago
Normal topic Why do some recipes call for BOTH starter/levain & instant yeast? Why NOT just levain? By rb 5 years 3 months ago	6	By idaveindy 5 years 3 months ago
Hot topic Why do some knead the bread so extensively? By MBaadsgaard 11 years 4 months ago	16	By MBaadsgaard 11 years ago
Normal topic Why do I have to let bread cool before I cut it? By Turbosaurus 5 years 5 months ago	12	By Turbosaurus 5 years 4 months ago
Normal topic Why do breads made with rye starters taste so much better on Day 2? By Anonymous 13 years 2 months ago	4	By dabrownman 13 years 2 months ago
Normal topic Why didn't my ears bloom? By Bread Head 12 years 9 months ago	6	By Mini Oven 12 years 8 months ago
Normal topic Why bake bread? By Lazy Loafer 8 years ago	9	By agres 7 years 10 months ago
Normal topic Why are my rye bread doughs turning into soup!? By badmajon 13 years 3 months ago	13	By Nickisafoodie 13 years 2 months ago
Normal topic Why are my baguettes flat and earless? By Phunkey Pharaoh 5 years 9 months ago	0	n/a
Normal topic Why are my baguette's turning out so knobby? By MattLoaf 13 years 6 months ago	9	By MattLoaf 13 years 6 months ago
Normal topic whose recipe is best for "Pain Poilane" By buns of steel 17 years 4 months ago	5	By buns of steel 17 years 4 months ago
Hot topic Wholewheat sourdough bread doesn't oven spring By Paneski 7 years 9 months ago	55	By Paneski 7 years 8 months ago
Normal topic Wholesale Nordic flour By NYC-Bread 8 years 3 months ago	4	By pmitc34947 8 years 3 months ago
Normal topic Wholemeal UK strength Spelt: some problems By RB32689 9 years 7 months ago	8	By drogon 9 years 7 months ago
Normal topic Wholemeal and spelt sourdough By Adam_S 9 years 4 months ago	1	By Filomatic 9 years 4 months ago
Normal topic Wholemeal "old dough" By Matt Edy 12 years 2 months ago	0	n/a
Normal topic Whole wheat, Laurel's Kitchen and a pre-ferment question By JMonkey 18 years 11 months ago	7	By Breadwhiner 18 years 11 months ago
Normal topic Whole wheat stone ground flour varies...what to do? By DoughReMe 8 years ago	5	By DoughReMe 8 years ago
Normal topic Whole wheat sourdough with 00 flour? By bread1965 8 years 1 month ago	1	By Eyewell 8 years 1 month ago
Normal topic Whole Wheat Sourdough Ciabatta By brewninja 15 years 11 months ago	3	By Darthbaker 7 years 8 months ago
Normal topic Whole Wheat Sourdough - Finally! By summerbaker 15 years 9 months ago	6	By summerbaker 15 years 9 months ago