Recent Posts

T. M. 1992

I need help with protein bar recipe for business

10 hours 33 min ago

OffDutyPhotographer

Stepping away from the bannneton

11 hours 41 min ago

SheGar

Home oven/range

11 hours 44 min ago

jeff24

Proofer and hydration

1 day 58 min ago

RobbyC

How to get a more open crumb?

1 day 1 hour ago

scotgibson

Puffed-up miche - too much oven spring?

1 day 6 hours ago

RichardW1988

Tunnelling in top of sourdough, lack of uniform...

1 day 16 hours ago

PercentBaker

New to Baking

1 day 19 hours ago

Chockswahay

Look! No oven!

2 days 33 min ago

dannpmpr

bread and pizza dough android application i made

2 days 4 hours ago

BethJ

How I spent my Saturday ...

2 days 5 hours ago

ifs201

Help needed- pesto explosion! Reshape?

2 days 10 hours ago

Books

Postal Grunt

Mr Reinhart's New Pizza Book

2 days 11 hours ago

Ingredients

The Roadside Pi...

Stocked to the hilt!

2 days 12 hours ago

Dave Cee

Long cold retard during bulk ferment

2 days 13 hours ago

Pizza, focaccia, and flat breads

Benito

Grana Padano Sesame Seed Sourdough Crackers

2 days 15 hours ago

Mom630

I need your help

2 days 18 hours ago

The Roadside Pi...

Hot baguettes in the city

4 days 1 hour ago

Monica

Bannetons

4 days 12 hours ago

jkinzel

Spiral Stand Mixers

4 days 13 hours ago

jkinzel

New to the Forums

4 days 13 hours ago

gregoryw

Scoring problem or proofing problem?

4 days 19 hours ago

aires6

Type 65 Flour disaster

5 days 3 hours ago

bbqnpizza

1st Usage Century Digital Heat Mat Thermostat...

5 days 4 hours ago

bbqnpizza

Using Plastic Bag non food safe

5 days 7 hours ago

cblueribbon

converting gluten starter to non-gluten starter

5 days 8 hours ago

albacore

Process Timer

5 days 15 hours ago

Miles

Retsel Mil-Rite Manual available, see link

6 days 15 hours ago

shines.onshap

Milk Powder to Skim Milk Powder

6 days 18 hours ago

Ingredients

The Roadside Pi...

Quick question regarding, Norm's NY Style...

6 days 19 hours ago

Misc.

Fermentia

Best way to wrap a gift sourdough loaf?

1 week 8 hours ago

kqa100

TOO much ear?

1 week 12 hours ago

the hadster

Has anyone used sprouted lentil flour in a bread...

1 week 23 hours ago

Postal Grunt

Stone ground WWW vs. roller milled WWW

1 week 1 day ago

Shannon

Sourdough sorrows

1 week 1 day ago

Patti

Sourdough Starter not Starting

1 week 1 day ago

Benito

Plumcot Ginger Pie with Whole Red Fife Crust

1 week 2 days ago

Javelin

Bakers Pride BK-18

1 week 2 days ago

plevee

Susan FNP may be gone....

1 week 2 days ago

The Roadside Pi...

Mad scientist at work....

1 week 2 days ago

hydestone

Handling Jason’s ciabatta

1 week 3 days ago

Hello friends!

1 week 3 days ago

Jacko

Hi there, I'm new and crazy about Bread!

1 week 4 days ago

Ameliaclute

Holey top, dense bottom (overproofing?)

1 week 5 days ago

GlennM

Seeded 1-2-3 with whole wheat, semolina, spelt...

1 week 5 days ago

BreadLee

Bernard Clayton's Gâteau de Gannat

1 week 5 days ago

The Roadside Pi...

Today's lunch hour pie bake theme is:

1 week 5 days ago

A chap

Greetings from merrie olde England

1 week 5 days ago

Ingredients

adelie

Lard in bread recipe?

1 week 5 days ago

webmanoffesto

Knish with Sourdough Wrapper?

1 week 5 days ago

The Fermentator

Dark Beer Bread (75%) - Underproofed?

1 week 5 days ago

General Discussion and Recipe Exchange

julie99nl

My experience with an Emile Henry bread cloche

1 week 6 days ago

kika12

This traditional Kenyan bread is truly paradise.

1 week 6 days ago

Poofah

sticky einkorn flour

2 weeks 7 hours ago

The Roadside Pi...

Pièce de résistance

2 weeks 9 hours ago

Lynn Robertson

Dough Turns Brown and Smells Bad

2 weeks 11 hours ago

pepenadora

Baking with acetone, or, how overripe is too...

2 weeks 14 hours ago

Ivankcy

Sourdough or yeasted?

2 weeks 16 hours ago

metropical

starter and sour milk

2 weeks 1 day ago

UpsideDan

Straight Dough with toasted sesame seeds

2 weeks 1 day ago

General Discussion and Recipe Exchange

Lolakey

Shaping dutch oven bread?

2 weeks 1 day ago

Bilbo Baggins

Fresh Yeast for Anis Bouabsa’s baguettes recipe

2 weeks 1 day ago

The Roadside Pi...

Corned beef pie deconstructed.

2 weeks 1 day ago

BreadLee

Have you encountered the anti-bread cult?

2 weeks 1 day ago

Pizza, focaccia, and flat breads

Jefftow

Help

2 weeks 2 days ago

Pizzafreak

Does 14% Protein flour give a crispy crust. Or...

2 weeks 2 days ago

wmclean

A tale of two starters! (Newbie questions)

2 weeks 2 days ago

Benito

Scallion Sourdough Naan

2 weeks 2 days ago

Benito

Sun Dried Tomato Herbed Sourdough Crackers

2 weeks 2 days ago

The Roadside Pi...

Please return your seat to the upright position...

2 weeks 3 days ago

challahfoadalla

Rofco b20 under counter

2 weeks 3 days ago

Misc.

Udoughgirl

Mary G bread classes?

2 weeks 3 days ago

DanAyo

New Mockmill 200 Grain Mill $100 off!

2 weeks 3 days ago

BreadLee

French fougasse - 50% hydration?

2 weeks 4 days ago

Bread Machine recipes

sdean7855

Bread top falls, Barley-Wheat bread

2 weeks 4 days ago

Spot the dog

Greetings from the Pyrenees- Newbie bread maker...

2 weeks 4 days ago

The Roadside Pi...

Shaping-B+ ,Scoring-C, Color-A-, Transfer to peal...

2 weeks 5 days ago

polus

How to make rye meal/chops/flour?

2 weeks 5 days ago

SaraBClever

Ken Forkish Sourdough problems

2 weeks 5 days ago

TwoCats

Scoring not spreading, shiny crust: Not...

2 weeks 5 days ago

BreadLee

Clayton's Vortlimpa!

2 weeks 5 days ago

scottl

suddenly stopped rising

2 weeks 5 days ago

sallam

Gradual building of sourdough pizza dough

2 weeks 6 days ago

ermintrude2019

'Spilling' sourdough by a newbie

2 weeks 6 days ago

Jmcousino

Sourdough Fails

2 weeks 6 days ago

winstonsmith

Looking for ideas on a dark rye based on Jewish...

2 weeks 6 days ago

Malik

Whole Wheat Flour got bitter after few months

2 weeks 6 days ago

Robert

A few crust issues

3 weeks 9 min ago

Photos & Photography

MontBaybaker

Kardemummabullar

3 weeks 5 hours ago

Abelbreadgallery

Dark barley and sprouted sunflower seeds

3 weeks 5 hours ago

The Roadside Pi...

from super flaky and busy... to not so flaky and...

3 weeks 6 hours ago

Misc.

albacore

Pasta Class

3 weeks 6 hours ago

gerryp123

Estimating the size of a loaf

3 weeks 6 hours ago

MikeH.

Noobie

3 weeks 7 hours ago

The Roadside Pi...

Is there such a thing as pie pastry being too...

3 weeks 13 hours ago

Ivankcy

Chiller or Freezer for Croissant Dough?

3 weeks 1 day ago

rgreenberg2000

Always learning!

3 weeks 1 day ago

GlennM

20% whole wheat with 18 hr cold proof

3 weeks 1 day ago