General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2649	15703	By CalBeachBaker 6 days 13 hours ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2956	By tangbd 3 months 1 week ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1685	12533	By tpassin 1 day 23 hours ago
No new posts Challenges A forum for bread baking challenges.	1189	11134	By tpassin 3 weeks 1 day ago
No new posts Photos & Photography Baking photos and discussions of food photography	1065	7687	By Benito 1 day 7 hours ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	352	1989	By trailrunner 9 hours 27 minutes ago

Topic Sort ascending	Replies	Last reply
Normal topic Underfermented vs raw sourdough croissant By Easybake 1 year ago	2	By Sabina 1 year ago
Normal topic under-baking By breadmantalking 8 years 8 months ago	9	By breadmantalking 8 years 8 months ago
Normal topic Under-baked sides in a 5inchx5inch Pullman loaf tin By paresh1955 7 years 10 months ago	5	By gary.turner 7 years 10 months ago
Normal topic Ultimate shortbread with rice flour? By Pain Partout 14 years 7 months ago	8	By EvaB 14 years 7 months ago
Normal topic Ukranian black bread By Abelbreadgallery 11 years 9 months ago	0	n/a
Normal topic Tzanghong observations By MANNA 11 years 6 months ago	5	By MANNA 11 years 6 months ago
Normal topic Typing the ° Degree Symbol By fotomat1 9 years 10 months ago	6	By leslieruf 9 years 10 months ago
Normal topic Type 65 Flour disaster By aires6 5 years 11 months ago	4	By vgm106 5 years 5 months ago
Normal topic Type 55 flour equivalent By Barbara Krauss 12 years 7 months ago	2	By Barbara Krauss 12 years 7 months ago
Normal topic Type 00 Red Fife flour for bread? By chelseasf 5 years 1 month ago	4	By chelseasf 5 years 1 month ago
Normal topic Two Years with a Nutramill By arydberg 9 years 5 months ago	0	n/a
Hot topic Two things -- Dough too liquidy and what is the importance of the seam? By JamieD 11 years 7 months ago	57	By clazar123 11 years 7 months ago
Normal topic Two tablespoons of active dried yeast By andrew_l 18 years 3 months ago	10	By browndog 18 years 3 months ago
Normal topic Two side by side trials By AGGut 5 years 5 months ago	6	By AGGut 5 years 5 months ago
Normal topic Two questions about dealing with dough By Anonymous 14 years 8 months ago	5	By fminparis 14 years 8 months ago
Normal topic Two Chandley Pico Plus ovens & stand For Sale By Thomas M 1 year 1 month ago	6	By Josibog 11 months 1 week ago
Normal topic Two baguettes for 2 weeks off By kendalm 8 years 2 months ago	10	By kendalm 8 years 2 months ago
Normal topic Twenty Lessons in Domestic Science \| How to clean off the dough By marc 15 years 8 months ago	4	By AnnaInNC 15 years 8 months ago
Normal topic TSA Rules for bringing Sourdough Starter into the US By Abe 2 years 5 months ago	0	n/a
Normal topic Trying to find the name and recipe of a super dense, seed heavy bread I enjoyed in Prague last fall By kevstev 11 years 3 months ago	7	By Mini Oven 11 years 3 months ago
Normal topic Trying something new... By macette 7 years 5 months ago	11	By macette 7 years 5 months ago
Normal topic Trying out a new cibatta recipe By the hadster 7 years 10 months ago	2	By NYS raised 6 years 11 months ago
Normal topic Trying out a minature ("petite") loaf pan By Owen 2 years 1 month ago	0	n/a
Normal topic Trying out a bread machine By Anonymous 16 years 6 months ago	1	By dragon49 16 years 6 months ago
Hot topic Trying my sourdough starter one more tim!...wish me luck By Anonymous 16 years 5 months ago	37	By dmsnyder 16 years 5 months ago