Recent Posts

bobandlucy

Desired Dough Temperature

49 min 18 sec ago

Brick and earth ovens

patman23

a few thousand pounds of clay...

57 min 43 sec ago

Marion389

Differing Weights

7 hours 7 min ago

Delldgm

Grains in Australia - help!!!

8 hours 51 min ago

MrBytchy

experimental starter made dough like clay

15 hours 58 min ago

Valdus

The Retardation Threads

22 hours 6 min ago

doughooker

Starterless Sour Bread — Completely Revised

22 hours 58 min ago

ibor

The Four Strand Eta Bread Braid arranged into a...

1 day 13 min ago

LevaiNation

what is killing my starter.

1 day 4 hours ago

FrancoisCoppens

Rye starter vs adding rye flour

1 day 7 hours ago

General Discussion and Recipe Exchange

ProvingProofing

Hello Everyone!!

1 day 15 hours ago

Sims

Please help me how can I make these croissants

1 day 17 hours ago

Baron d'Apcher

Dough is wet and sticky after bench rest.

1 day 18 hours ago

wvdthree

Thin,soft crust development and dark color in...

1 day 21 hours ago

General Discussion and Recipe Exchange

sallam

How to fix overfremented retarded dough

1 day 22 hours ago

Captain Foulweather

Rolled grains and adjusting hydration

2 days 12 min ago

adelie

Vital wheat gluten uses?

2 days 1 hour ago

Bigblue

Whole wheat sourdough raisin walnut chocolate...

2 days 3 hours ago

starpizza

We are bakery and pizza equipment producers/...

2 days 7 hours ago

Challenges

Samcowgreen

Advice on scoring not catching

2 days 17 hours ago

Toad.de.b

Buy & Bake Organic

2 days 17 hours ago

barryvabeach

Jelly Beans

2 days 21 hours ago

OldLoaf

A German rye

3 days 1 hour ago

berryblondeboys

Back after a LONG hiatus - baking is therapeutic...

3 days 2 hours ago

DanAyo

SD Yeast-What happens @93F

3 days 4 hours ago

BakerNewbie

How to add shortening in dough - solid or liquid?

3 days 4 hours ago

Cookies, Cakes, and Pastries

BakerNewbie

Soft Bread - short or long gluten strands?

3 days 5 hours ago

lisaymarvs

Guilt free Desserts

3 days 9 hours ago

Sonia

What went wrong?

3 days 20 hours ago

soursteve

Trying for perfection: Weak gluten and little...

3 days 20 hours ago

csross

New guy, with questions

4 days 4 hours ago

LizaLeigh

Sourdough not rising, advice?

4 days 12 hours ago

msneuropil

Anyone have an idea of the hydration of this...

4 days 12 hours ago

panevivo

Continuous baking on a Rofco B40

4 days 13 hours ago

lacoet

Fine wheat flour

4 days 15 hours ago

Fredk01

The dead starter that wasn't. A question.

4 days 16 hours ago

Fredk01

Hi all

4 days 17 hours ago

stephanienola

Baguette not airy enough and too sweet

4 days 20 hours ago

Jeramiah

Adding Cinnamon?

5 days 1 hour ago

davey1025

Soft Crust sourdough rye sandwich

5 days 2 hours ago

Palindrome

Gluten Destroying Starter

5 days 3 hours ago

Palindrome

Hello from Wisconsin

5 days 6 hours ago

Jake1919

Hydration for fresh ground whole wheat starter?

5 days 11 hours ago

MontBaybaker

Home-milled flour for quick breads

5 days 18 hours ago

Cristina

Student Sourdough Baking Project

5 days 20 hours ago

RichieRich

Whole Grain Bread Improver

5 days 22 hours ago

Kogaku

Starter Percentage

5 days 23 hours ago

Jeramiah

Todays Bake

5 days 23 hours ago

lacoet

100% hydration starter at high altitude

5 days 23 hours ago

chleba

b&t proofing with sheet pans?

6 days 1 hour ago

Toad.de.b

Lá fhéile Pádraig sona dhaoibh

6 days 7 hours ago

sallam

NMNF sourdough calculator

6 days 18 hours ago

GlennM

Newbie with Sourdough

6 days 19 hours ago

albacore

Long Threads

6 days 22 hours ago

Misc.

Valdus

Need a recipe for Jamaican Hard Dough Bread

1 week 26 min ago

AndyPanda

Using a bread machine as a warming chamber for...

1 week 4 hours ago

Yippee

Vitamix

1 week 5 hours ago

Lillkatzino

Weird crumb when making high hydration sourdough

1 week 5 hours ago

DanAyo

Respiration vs Fermentation

1 week 16 hours ago

pendalink

Sourdough crumb too dense

1 week 16 hours ago

Crusty Loafer

So Does your Sourdough Starter Have A Name?

1 week 22 hours ago

dablues

Milling Hard White Wheat

1 week 23 hours ago

ibor

The Four Strand Eta Bread Braid

1 week 23 hours ago

pmccool

KitchenAid Grain Mill for sale

1 week 1 day ago

Tandem Tails

Successfully got brewers yeast to ferment flour

1 week 1 day ago

General Discussion and Recipe Exchange

DanAyo

Tip - Lactic vs Acetic Smell Test

1 week 1 day ago

mutantspace

Baking pastries from frozen?

1 week 1 day ago

Jeramiah

Looking for a Mixer

1 week 1 day ago

Misc.

Mike72903

Countertop oven for bread

1 week 2 days ago

OMB

Approximate bake times for different sourdough...

1 week 2 days ago

DanAyo

Doughooker’s San Francisco-Style Sour Bread

1 week 2 days ago

Challenges

Thalia0503

Adding old dough to a croissant recipe

1 week 2 days ago

Jeramiah

Hello from Minnesota

1 week 2 days ago

lofi

Advice Before Pain De Campagne Attempt - FWSY

1 week 2 days ago

doughooker

Sourdough with Sour Whey and Vinegar

1 week 3 days ago

Dee

Bread went flat in clay dutch oven

1 week 3 days ago

doudouuu

bread turns raw?

1 week 3 days ago

ginamarquez45

oblong cloche help

1 week 3 days ago

calneto

(old) Starter lost its mojo

1 week 3 days ago

doughooker

Sponge Hydration Question

1 week 3 days ago

Heikjo

Dough takes a long time to rise in bulk

1 week 4 days ago

craigborden

Yet another beginner proofing question

1 week 4 days ago

Brick and earth ovens

BellesAZ

Pizza Oven bliss.. Clueless, but stoked!

1 week 4 days ago

DanAyo

SFSD and Galal Question

1 week 4 days ago

Quick Breads

aimeruni

muffins browning browning too much, please help

1 week 4 days ago

Cookies, Cakes, and Pastries

hreik

Thank you Ian....Part failure / Part success/...

1 week 4 days ago

aimeruni

how much baking powder and baking soda to use?

1 week 5 days ago

ColbaltBlue

How do you work out how much sourdough starter to...

1 week 5 days ago

Alan123

Starter unbalanced

1 week 5 days ago

doughooker

Shameless Plug

1 week 5 days ago

Roman_Xx

Stone Bread Oven

1 week 5 days ago

DawninCLE

Hi from a Buckeye lover from Ohio!

1 week 5 days ago

missnene

Bulk Fermentation

1 week 5 days ago

mikewasinnyc

SF/Bay Area source for coarse rye flour

1 week 5 days ago

Oku

Barley Malt

1 week 5 days ago

Pizza, focaccia, and flat breads

buggy

Starter question

1 week 5 days ago

tboxer854

Problems with Sonoran Flour Tortillas

1 week 5 days ago

barryvabeach

Results of % Rise during Bulk Ferment Experiment

1 week 5 days ago

FZBED

Pan size question and mixer question

1 week 5 days ago