Recent Posts

mourner

My first nice crumb

2 hours 6 min ago

loaflove

underproofed

2 hours 13 min ago

BaniJP

German bread flours, please help!

2 hours 52 min ago

SeasideJess

Dough Whisk Recommendation for You

3 hours 41 min ago

The Roadside Pi...

Norm Berg's Onion rolls - Big boy Sandwich...

3 hours 57 min ago

Socalbakergal

Overnight in the Fridge Troubleshooting

4 hours 34 min ago

theveganasana

Banneton size

6 hours 19 min ago

Chris S

starter use

8 hours 28 min ago

Pierre-Louis

crumb too thin (toaster oven)

10 hours 18 min ago

SaraBClever

Healthy culture suddenly not rising

10 hours 46 min ago

Frank550

Whole Wheat Flour query

14 hours 44 min ago

VRini

"No more STICKY DOUGH" Video

16 hours 47 min ago

lisa2034

What is wrong with my starter? New Covid baker

17 hours 57 min ago

WatertownNewbie

Tartine Basic Country Bread -- Photos and Steps

20 hours 35 min ago

alan856

Yeasted rye fail - can you see my errors?

21 hours 44 min ago

fisherdmin

Starter - as it rises, does it gain in mass?

22 hours 9 min ago

Sepehr83

Starter too runny to rise

23 hours 16 min ago

Pizza, focaccia, and flat breads

Rivers Rising Bread

Eurodib mixer opinions

23 hours 45 min ago

gmvoros

Floppy dough

1 day 13 min ago

fedsmoker

Starter Keeps Developing Hooch

1 day 19 min ago

alan856

Will need to save ripe starter till tomorrow -...

1 day 1 hour ago

Introductions and Ideas

n2baking

Hi from a previous follower of this site

1 day 4 hours ago

Bakeries, Shops, and Pizza Joints

Iliya

Over shaping sourdough

1 day 4 hours ago

Bread Machine recipes

charles.n.herri...

Bread Machine and Bread Machine Book(s) - WS0598...

1 day 4 hours ago

charles.n.herri...

Bufalina Austin TX

1 day 5 hours ago

Professional Concerns

jack-bara

Modular Deck Oven - Polin or Mono?

1 day 8 hours ago

JPC

Old dough, pate fermentee, pasta di riporto,...

1 day 15 hours ago

dbazuin

The Spring Oven

1 day 19 hours ago

dermdoc

Looking for 100% whole wheat or whole wheat rye...

1 day 20 hours ago

lacoet

About R Bertinet’s Twisted Cinnamon Buns

1 day 23 hours ago

ArianaD

Newbie help please! Under or over-proofed?

1 day 23 hours ago

zoecaitart

Seeking Rofco B40 Oven

2 days 7 min ago

jack-bara

Modular Deck Ovens - Polin or Mono ?

2 days 15 min ago

peteycook08

Recipe Testing Questions

2 days 18 min ago

trevtt

How to eliminate extremely large air bubbles at...

2 days 31 min ago

Misc.

Sahiba

Hello! Looking to connect with a baking expert in...

2 days 3 hours ago

Introductions and Ideas

Bulk-o-rama

Hi from Paris!

2 days 3 hours ago

General Discussion and Recipe Exchange

texas_loafer

Decent Sourdough

2 days 4 hours ago

LeonK

Loaves falling flat

2 days 5 hours ago

purple_haze96

How do I make my 100% home ground whole wheat...

2 days 6 hours ago

Pizza, focaccia, and flat breads

Monoprintedman

Staggering Two-loaf bake by 48-72 hours......

2 days 7 hours ago

Bread1965

Pizza - max time you can wait?

2 days 8 hours ago

Grains and milling

kenyabob

Buying local flour

2 days 9 hours ago

Benito

Somewhat over-proofed?

2 days 11 hours ago

BakerRobin

Slightly overproofed?

2 days 12 hours ago

Am8967

Morning Levain build suddenly not growing...

2 days 13 hours ago

YookOverDere

What is causing a dull crust?

2 days 13 hours ago

Vikim

Fridged autolyse

2 days 13 hours ago

RaulAlonso

Fruity flour problem

2 days 15 hours ago

Amara

How High Can You Go? High-Hydration Challenge!

2 days 15 hours ago

loaflove

Fun Pretzel project for kids

2 days 18 hours ago

Cookies, Cakes, and Pastries

ratloaf

Am I doing the finger poke test wrong?

2 days 18 hours ago

qualiks

Sharing my recipes

2 days 19 hours ago

sirrith

Unable to achieve more lacy crumb

2 days 19 hours ago

loaflove

adding raisins to dough

2 days 20 hours ago

The Roadside Pi...

Rye bread from Holland? Remarkable!

2 days 21 hours ago

gerryp123

Varieties of Barley Malt Syrup

3 days 2 hours ago

Hungryforbread

Any Sourdough bakers from Miami, FL?

3 days 2 hours ago

Shirborer

Baking bread in a low pizza oven?

3 days 2 hours ago

CosmoT

The great mystère du Campaillou

3 days 3 hours ago

Jenny Rappaport

Oven Spring, 1-2-3 sourdough

3 days 3 hours ago

ErinDee

Shaping, Scoring, or Something Else? Issues with...

3 days 4 hours ago

Misc.

Ambimom

Chock Full of Nuts Whole Wheat Donuts

3 days 6 hours ago

timcole45

bread collapses in the oven

3 days 8 hours ago

DeeBaker

100% rye vs 50/50 AP

3 days 9 hours ago

Dgrock

Cast iron vs Clay

3 days 11 hours ago

leafitup

A very flat little loaf, what keeps going wrong?

3 days 17 hours ago

dermdoc

Bagel boards

3 days 17 hours ago

stagebuilder

Dough spreading a lot

3 days 18 hours ago

Ilovesourdough

Best Way to store sourdough french bread

3 days 19 hours ago

DeeBaker

Scientist's Notebook

3 days 19 hours ago

newchapter

A Curiosity

3 days 19 hours ago

Deb in Indiana

1980s sourdough recipe was easier than today...

3 days 21 hours ago

loaflove

Latest loaf and final proof questions

3 days 22 hours ago

Yippee

pH meter problem

3 days 22 hours ago

loaflove

bubbles on top mandatory?

4 days 1 hour ago

Introductions and Ideas

StephanieB

Hello from a homebody in Los Angeles

4 days 1 hour ago

etw

Sourdough starter not passing float test, doubles...

4 days 2 hours ago

lalochezia

Proofing bread overnight in fridge: estimating...

4 days 2 hours ago

Crumb Control

Mediterranean Dried Tomatoes Sourdough Bread

4 days 2 hours ago

Ingredients

rockaday

Eyeing the Warthog

4 days 3 hours ago

icantbakeatall

My starter has become very watery and it wont...

4 days 3 hours ago

Victor

Flat Bread

4 days 3 hours ago

mjw210

Window between under vs. over proofed?

4 days 3 hours ago

Jamo

First sourdough loaf

4 days 4 hours ago

Jiblyo

Need help top to bottom

4 days 5 hours ago

JenBakes

Divide before mix-ins?

4 days 5 hours ago

Scrollin'Trollin'

Fridge temp for cold bulk / preferment?

4 days 5 hours ago

dakiniwriter

new baker - wet sourdough-please help

4 days 5 hours ago

DanAyo

Banneton Substitutions

4 days 6 hours ago

MisterSixer

Dough is very wet & shapeless at 70%. What am...

4 days 6 hours ago

justjobean

How long to bulk ferment and proof

4 days 8 hours ago

DeeBaker

Preheated starter

4 days 11 hours ago

loaflove

Too sleepy

4 days 12 hours ago

Pizza, focaccia, and flat breads

timcole45

Rising Problems

4 days 15 hours ago

dannydannnn

Bottom of my pizza burning

4 days 16 hours ago

Cookies, Cakes, and Pastries

dermdoc

Opinions on baking stone vs baking steel

4 days 16 hours ago

MSR Bienenstich

Meringue Flattening Out

4 days 17 hours ago

icantbakeatall

I've tried to dry my starter twice now and...

4 days 19 hours ago