Recent Posts

General Discussion and Recipe Exchange

TJ FRANCE

All my breads for beginners

2 hours 26 min ago

Sims

please help me on how to make this croissant

3 hours 34 min ago

TJ FRANCE

Hello from France. Start at the beginning.

12 hours 36 min ago

DanAyo

Experimentation - Helpful & Welcomed

16 hours 47 min ago

stevejock1

How do you keep homemade bread?

20 hours 44 min ago

alonewitheverybody

Timing of Starter in Sourdough

21 hours 21 min ago

Sasaki Kojiro

Incorporate long autolyse with stand mixer for...

22 hours 53 min ago

Make it better

Fruit distribution advice? (first loaf with fruit)

1 day 6 hours ago

theo

issue with Forkish's white bread with 80%...

1 day 10 hours ago

DanAyo

Comparing Activity of Dry vs Wet Starters

1 day 10 hours ago

ALeous

first time using a starter.... disappointing :-/

1 day 14 hours ago

Whole Grains

Scott_R

Q: recipe without significant proofing?

1 day 15 hours ago

icantbakeatall

If I want to add oil to a dough, is it true that...

1 day 18 hours ago

crustworthybread

Baguettes Are Slightly Curving Up At Ends

1 day 19 hours ago

crustworthybread

How To Keep A Baking Stone Hot In The Oven With...

1 day 20 hours ago

Andym1214

Hi Just Joined

2 days 4 hours ago

Stevethestarter

Hi from Hove

2 days 6 hours ago

azjet

Bread gets burned when baking with steam

2 days 16 hours ago

makebreadnet

Pain Ordinaire Careme

2 days 18 hours ago

Gear

dbondy

Bulk Fermentation container question

2 days 21 hours ago

Vinnie

Sicilian bread question

3 days 18 hours ago

Pizza, focaccia, and flat breads

RedT

Aluminum tent

4 days 6 hours ago

tortie-tabby

Why focaccia turns grey-brown instead of golden...

4 days 7 hours ago

logan24

Low Calorie Bread?

4 days 8 hours ago

UpsideDan

Overnight 40% whole wheat sourdough

4 days 11 hours ago

Scott_R

Highest usable proofing temperature?

4 days 13 hours ago

Calypso

Just bran or orange?

4 days 13 hours ago

Challenges

meegs

Wolf Oven - spritzing the oven cavity will damage...

4 days 15 hours ago

dcasher

Freezing Proofed Bread?

5 days 20 hours ago

Lady_C

Hoping for feedback on SD loaves please

5 days 23 hours ago

For Sale

janenco

For sale: Artisanal diving arm mixer Kemper F75

6 days 11 hours ago

Make it better

Freezing dough after first rise, do you deflate...

6 days 13 hours ago

UpsideDan

Apple Pecan sourdough

6 days 13 hours ago

RFguru

MTO Brick Oven

6 days 13 hours ago

RFguru

MTO Brick Oven

6 days 14 hours ago

Marcello

Tube for mixing and proofing

6 days 17 hours ago

gerryp123

Large Holes in Crumb

6 days 18 hours ago

Canadian_Bread_Guy

Flour, Water, Salt, Yeast - Stiff Dough w/...

6 days 19 hours ago

Pizza, focaccia, and flat breads

Riannen

Suggestions for baking multiple sourdough rounds...

6 days 19 hours ago

Antilife

Where Pizza has lease

6 days 20 hours ago

RedT

Another new baker

1 week 5 hours ago

BakerMatt

Got my challenger pan today, baked a shoe loaf

1 week 6 hours ago

Tkrueger

From the farm to the baker

1 week 7 hours ago

Gadjowheaty

16.5 hr bulk ferment at 68F. 1% levain...

1 week 7 hours ago

mburns87

NYC bread/baking supply stores?

1 week 8 hours ago

malachi22

Trying to make Salt Rising Bread

1 week 13 hours ago

kevo

First Time with Tartine

1 week 14 hours ago

Jez

Bread tin size?

1 week 20 hours ago

OnnaB

New Baker

1 week 20 hours ago

Photos & Photography

OnnaB

My first loaf EVER!!

1 week 21 hours ago

jzarend

White "cooked" flour coating

1 week 1 day ago

Gonehiking

Just had to share my second successful scoring!

1 week 1 day ago

Gadjowheaty

Hi-Extraction & T55 approximations using KA

1 week 1 day ago

Jalebel

Freezing dough

1 week 1 day ago

Jalebel

Freezing dough

1 week 1 day ago

dmaclaren2

SAF Instant Premium Yeast

1 week 2 days ago

Make it better

New and experimenting without salt

1 week 2 days ago

CallMePops

Baked my first loaf

1 week 3 days ago

Cookies, Cakes, and Pastries

Evrenbingol

Calculating DDT considering mass.

1 week 3 days ago

Swandiver

Looking for a cake style Blondies recipe.

1 week 3 days ago

Cookies, Cakes, and Pastries

april415

Croissants help

1 week 3 days ago

F r z r

Adjusting hydration level for starter

1 week 3 days ago

Gadjowheaty

Allen Scott v. Pompeii-style

1 week 3 days ago

MrGoodKat

New to Baking: Can I get some feedback on my loaf?

1 week 3 days ago

RedPentacleB

Rofco B5 and B10 capacity

1 week 3 days ago

Tómas Beck

Just started 4 days ago and my starter keeps...

1 week 4 days ago

jameslee

Autolyse - how long

1 week 4 days ago

Kbennett

Three weeks and still not ready.

1 week 4 days ago

UpsideDan

About open crumb

1 week 5 days ago

Jalebel

Starter flour

1 week 5 days ago

azjet

Suddenly sluggish starter

1 week 5 days ago

MikeBakes

How long should starter stay at peak volume?

1 week 5 days ago

asho268

Pita Bread/flatbread - Do I really need Bread...

1 week 5 days ago

bakingbuddies

dead dough suggestions

1 week 6 days ago

For Sale

BrooklynGal

Marvel SS All Refrigerator and Hobart N50 for sale

1 week 6 days ago

madrama

USA Pan Loaf Tin

1 week 6 days ago

theo

To Danyo Steamer

1 week 6 days ago

Crusty Loafer

Cause of Stiff Dough

1 week 6 days ago

ninarosner

50% wholewheat sourdough - third attempt

2 weeks 4 hours ago

cloud

Does Whole-Wheat flour absorb more water than...

2 weeks 5 hours ago

Clemsontigergrl

My sourdough is showing that it is ready to bake...

2 weeks 8 hours ago

Bread Machine recipes

welshiecake

Vegan whole wheat bread

2 weeks 9 hours ago

idaveindy

Experience w/ General Mills 50 lb flour?

2 weeks 16 hours ago

Land Park Rose

Bread flour in sandwich loaf

2 weeks 17 hours ago

UpsideDan

Same day 40% whole wheat sourdough

2 weeks 1 day ago

balletly

Hi I have a question

2 weeks 1 day ago

Csprankle

Crumb in baguettes

2 weeks 1 day ago

jordanny

Starter smells like alcohol after transferring...

2 weeks 1 day ago

UnConundrum

Ankarsrum help needed

2 weeks 1 day ago

Challenges

GeraldInTokyo

Rising / Fermentation issue

2 weeks 1 day ago

cloud

Sourdough Starter smells strongly of alcohol

2 weeks 2 days ago

Turbosaurus

Why do I have to let bread cool before I cut it?

2 weeks 2 days ago

tisoypops

Cold proof question

2 weeks 2 days ago

AFemaleTroll

Open but gummy crumb?

2 weeks 2 days ago

Travis70

Poolish seems way too dry

2 weeks 2 days ago

ninarosner

A few general questions on sourdough process

2 weeks 2 days ago

Gadjowheaty

Hearth slab: castable refractory cement?; DIY -...

2 weeks 3 days ago

Gonehiking

Help! I fed my starter with bread mix by accident!

2 weeks 3 days ago

AGGut

Using wicker baskets for bannetons

2 weeks 3 days ago