Recent Posts

Yippee

Pumpernickel vs. whole-grain rye vs. home-milled...

50 min 24 sec ago

Photos & Photography

ibor

The Four Strand Gamma Bread Braid

2 hours 51 min ago

geoman

Scoring

3 hours 34 min ago

prcek21

Croissant sheeter lamination problem

6 hours 14 min ago

ellipses

Mistakenly used Saco Pantry Cultured Buttermilk...

19 hours 53 min ago

aloKatz

Sourdough starter

21 hours 51 min ago

ceperry

Cleaning Brotforms and Bannetons

1 day 57 min ago

For Sale

Higgledy

Vintage KitchenAid mixer

1 day 1 hour ago

Whole Grains

Higgledy

Trying to learn autolyse

1 day 20 hours ago

krystilou

Unexperienced old timer

2 days 1 hour ago

SourdoughBennji

New Online Sourdough Baking Courses

2 days 9 hours ago

Pizza, focaccia, and flat breads

bearhunter

leave in temp probe to bake, sacrilegious ?

2 days 9 hours ago

crustncrumb

Kamut & Prairie Gold Pita

2 days 11 hours ago

latanante

Greek Breads

2 days 16 hours ago

Lemonie

Adding malt drink for flavour

2 days 19 hours ago

Baking for Special Needs

clazar123

Vegemite as flavorant

2 days 20 hours ago

Grains and milling

crustncrumb

MockMill100: Initial grinding to remove stone...

2 days 21 hours ago

Doc.Dough

Autolyse

3 days 11 hours ago

franciscocarlini

My starter is having multiple cycles of rise and...

3 days 13 hours ago

BetterBoules

Tasting SD Starter

3 days 18 hours ago

TMB

Vital Wheat Gluten question

3 days 20 hours ago

Tahmina

Hi from a new baker from the Midwest

4 days 3 hours ago

hace

Moist/dense crumb and massive airpockets

4 days 13 hours ago

CUISINED

Baguettes not turning yellow golden brown

4 days 15 hours ago

Sactown Battinses

Bagels with Smooth Skin

4 days 15 hours ago

Jay

Overproofed?

4 days 21 hours ago

Tramadar

A problem with sourdough starter

4 days 23 hours ago

Jim Burgin

Reinhart Vs. Forkish regarding yeast

5 days 7 hours ago

kapkap

Experiment with folding proofing?

5 days 9 hours ago

Danni3ll3

Cool article that might interest Sourdough bakers...

5 days 9 hours ago

davidebaker

What size batard bannetons should I buy?

5 days 11 hours ago

Julian Locke

Fools crumb?

5 days 11 hours ago

Chandler114

Eggs/egg whites in bread? Lots of questions.

5 days 14 hours ago

Milksnake12

Problems with sourdough sourness

5 days 17 hours ago

jims

Yeast Longevity

5 days 17 hours ago

Professional Concerns

Mdb2886

Challah blowout?

5 days 20 hours ago

PrimeRib

Stafford County Hudson Cream Flour - Dollar Tree...

5 days 22 hours ago

CUISINED

Is 36C for proofing considered O.k?

5 days 22 hours ago

Books

ChrisBathory

Books with authentic Panettone recipes

1 week 4 min ago

SourdoughSavant

A rising question

1 week 7 hours ago

LVP

Best Temp for proofing Sourdough

1 week 15 hours ago

albacore

Is my bread underproved?

1 week 15 hours ago

Jay

Wanting more of a challenge, but-

1 week 19 hours ago

awesomealex9

Sourdough beginner help

1 week 21 hours ago

Cookies, Cakes, and Pastries

Baguettemama

Best Way to Bake Numerous Baguettes at Once

1 week 21 hours ago

Recoil Rob

Substituting Springform Pans for Size?

1 week 22 hours ago

flourpower

heat mats

1 week 22 hours ago

flourpower

Hi from North Wales

1 week 22 hours ago

For Sale

Mike Contrad

Hobart Legacy 80 quart

1 week 1 day ago

Pengyou

Warm water bath for the starter...

1 week 1 day ago

Whole Grains

mbronto

How do you get medium rye flour out of home-...

1 week 1 day ago

Grains and milling

crustncrumb

Looking for inexpensive grains

1 week 2 days ago

Whole Grains

Matt Kronschnabel

Spelt and Rye problems

1 week 3 days ago

Baking for Special Needs

jxp90

Vegan Donuts - Air Bubbles. Help?!

1 week 3 days ago

crust in me

Trying for more open crumb

1 week 3 days ago

thegreatbelow

Taking this recipe further

1 week 3 days ago

Goomes

Making a starter in hot humid Tropical climate

1 week 3 days ago

mariemart13

Rofco in Canada

1 week 3 days ago

7oaks

Another take

1 week 3 days ago

BethJ

Pizza In Today's NYT

1 week 3 days ago

Slm

Container size for bulk fermentation

1 week 4 days ago

lindsey.h

Milk in starters

1 week 4 days ago

rtgreen8972

Troubleshooting Crumb

1 week 5 days ago

Saraheliizabethh

Emergency brioche question

1 week 5 days ago

danmerk

Sourdough blues

1 week 5 days ago

piggyprincess

How important is retarding the dough?

1 week 6 days ago

arthurprs

Reducing "sour" flavor

1 week 6 days ago

Brizo

Oven Temperature: Surface or Air?

1 week 6 days ago

Lemonie

Half sized 2lb loaf tin

1 week 6 days ago

clazar123

HE LIVES! Thanks, Dabrownman!

1 week 6 days ago

gpfioretti

Diastatic malt powder

1 week 6 days ago

alonewitheverybody

Advice on Sourdough Crumbs Obserations

1 week 6 days ago

DesigningWoman

Cashew coconut curry 1:2:3. Happy Diwali!

2 weeks 5 hours ago

Lotus

Rye bread proven?

2 weeks 11 hours ago

Vishnut

PASTA!

2 weeks 11 hours ago

lea59

Baking the bread

2 weeks 13 hours ago

Absolute beginner here trying to make a sourdough...

2 weeks 19 hours ago

General Discussion and Recipe Exchange

Bred Maverick

Catcha Challenged

2 weeks 19 hours ago

Bred Maverick

Pain a l’ancienne

2 weeks 20 hours ago

Jim Burgin

Sponge Vs. Poolish Vs; Biga

2 weeks 23 hours ago

Old Baker

Parchment Paper

2 weeks 1 day ago

Truth Serum

Sifting and Weighing Flour

2 weeks 1 day ago

Yuve

76%hydration 70% semolina poppy seed loaf. Final...

2 weeks 1 day ago

jackinthecrack

Percentage of starter/levain in 75%+ hydration...

2 weeks 1 day ago

AndyPanda

Miller's Milling AP flour from Costco

2 weeks 1 day ago

Books

bakeface

Marco Vetri's Mastering Pizza

2 weeks 1 day ago

DesigningWoman

A couple of interesting videos

2 weeks 1 day ago

Lemonie

Bagel looking bagels at last

2 weeks 1 day ago

Debra Wink

A cute dinner roll idea for the Thanksgiving table

2 weeks 1 day ago

Silver Blues

Moffat Oven E32D4

2 weeks 3 days ago

kamiel

can the sour dough starter kept ok with the 5 min...

2 weeks 3 days ago

General Discussion and Recipe Exchange

bearhunter

emile henry cloche

2 weeks 3 days ago

pearlofeu

My first bagel turned out hard, wondering why

2 weeks 3 days ago

General Discussion and Recipe Exchange

starvingviolist

Looking for a Pan de Muerto Recipe

2 weeks 3 days ago

Jim Burgin

Retarding dough to lengthen fermentation time...

2 weeks 4 days ago

Bakeries, Shops, and Pizza Joints

Pfflyer

Norwich Sourdough

2 weeks 4 days ago

Yaquddusbagel

Bagel boiling appliance?

2 weeks 4 days ago

Floydm

Nice Story about the WSU Bread Lab in the Seattle...

2 weeks 5 days ago

Grains and milling

bakeface

Grain suppliers in Australia?

2 weeks 5 days ago