Recent Posts

Jimboh

Apple Cinnamon Pecan Bread

2 hours 32 min ago

Cougsfan

bread always falls

2 hours 53 min ago

FrancisK7

Newbie: adapting recipes to an Ankarsrum

5 hours 31 min ago

Misc.

latanante

ovens

8 hours 5 min ago

Abe

What say you?

12 hours 53 min ago

Whole Grains

netfan

2019 Bulk Grain Storage thread

20 hours 36 min ago

kringle

Outdoor Dutch oven bread

1 day 9 min ago

cmwaso

Hello! and my 75% project

1 day 5 hours ago

FrancisK7

This site is a gold mine! Hello from Canada!

1 day 9 hours ago

lacoet

Semolina and Durum flour interchangeable by...

1 day 9 hours ago

Bart Tichelman

University of McGill article on bread boxes

1 day 11 hours ago

Betht87

Critique my first Tartine country loaf

1 day 11 hours ago

gerryp123

A second dimension of flavor

1 day 15 hours ago

CelesteU

ISO ideas on how to fit more loaves into oven

1 day 15 hours ago

apes-ma

I am looking for some help troubleshooting a...

1 day 22 hours ago

Mudelicious

Experiment: Non-Traditional Starters from Scratch...

2 days 3 hours ago

SlowRain

Help buying a countertop oven

2 days 5 hours ago

jmoore

Retarding and oven spring

2 days 8 hours ago

bakingbuddies

Recipe gave me bread with uncooked dough in...

2 days 11 hours ago

Zoe

Troubleshooting Zingermans Raisin and Pecan...

2 days 13 hours ago

wvdthree

Diagnosis of oven spring and scoring/expansion...

2 days 22 hours ago

Marie

bread basket

3 days 4 hours ago

Patti Y

Emile Henry baguette recipe- really wet dough

3 days 4 hours ago

takprazdna

sourdough fermentation

3 days 4 hours ago

JeanHarney

How to cook veggies etc?

3 days 5 hours ago

Hermit

Easy kneading technique

3 days 6 hours ago

kristaleebee

How long is too long for a preferment?

3 days 8 hours ago

Abe

Pullman loaf pan

3 days 10 hours ago

pfat

Hi from Toronto

3 days 18 hours ago

Patrick1

Need help!

3 days 18 hours ago

richak

Biga bread recipes

3 days 22 hours ago

AndVal

South Greek Traditional Bread

4 days 2 hours ago

cranbo

Hodgson Mill whole rye flour deal

4 days 13 hours ago

zacho

Starter in TROUBLE!!!

4 days 15 hours ago

CDixon

SourDough - What did I do wrong??

5 days 21 hours ago

Cookies, Cakes, and Pastries

sdean7855

Problem: Top of loaf slices breaks on handling

5 days 22 hours ago

albacore

Long time fermented gingerbread

5 days 22 hours ago

Bread Machine recipes

Wulfsige

yeast/rising question

6 days 1 hour ago

Jaymunnie

Defiant Starter

6 days 2 hours ago

wanitten

Cloche & spread?

6 days 8 hours ago

gabolski

Brioche Dough Help!

6 days 16 hours ago

TMB

Low Carb Pita Bread is it possible?

6 days 20 hours ago

Novice

New toy

1 week 1 day ago

Grains and milling

Vaifitness

T45 Bagatelle flour

1 week 1 day ago

Byrnee

Sourdough starter

1 week 1 day ago

freshbread88

Hobart N50 restore-ers please chime in!

1 week 1 day ago

Misc.

Edo Bread

Other side of the spectrum!

1 week 1 day ago

wvdthree

Can I retard long rise no knead bread?

1 week 1 day ago

General Discussion and Recipe Exchange

brec

Reinhart's Sprouted WW: completely flat

1 week 1 day ago

brec

"...Bread in Five Minutes a Day"...

1 week 1 day ago

kimemerson

SF sourdough beyond SF? Impossible?

1 week 1 day ago

FLBaker

Consumer Electronics Show BreadBot Baker

1 week 1 day ago

I LOVE BREAD

ARE YOU BREADY TO CRUMBLE!

1 week 1 day ago

I LOVE BREAD

HOLEY BREAD

1 week 2 days ago

Tariq

Newbie

1 week 2 days ago

Moriah78

Large hole in sourdough

1 week 2 days ago

wvdthree

Wood or metal peels,parchment and effects on crust

1 week 2 days ago

Janedo

Hi from sunny Africa

1 week 2 days ago

Janedo

Croissant dough trouble in heat - professional...

1 week 2 days ago

Anthony Power

Preferred method of baking? Dutch oven v out on a...

1 week 3 days ago

jojo2268

Hi from Singapore

1 week 3 days ago

Doggy

Dry starter

1 week 3 days ago

louiscohen

Poolish Hyrdration

1 week 3 days ago

Anthony Power

My 5th sourdough bake.. getting better

1 week 4 days ago

Riley

Starter Help

1 week 4 days ago

louiscohen

CIA Whole Wheat with Poolish

1 week 4 days ago

Kogaku

Window Pane Test

1 week 4 days ago

Cliff

molasses in bread for its hygroscopic nature

1 week 4 days ago

Professional Concerns

AndVal

Used bakery equipment in Europe.

1 week 4 days ago

Abe

Medium Rye?

1 week 5 days ago

mikewasinnyc

Anyone tried switching from stone to steel for...

1 week 5 days ago

Patti Y

French Culinary Institute book

1 week 5 days ago

louiscohen

Preferments and Dough Strength

1 week 5 days ago

AndVal

Hello from Greece!

1 week 6 days ago

Yippee

Coarse rye meal

1 week 6 days ago

AllanRI

La Milanaise Flours available at Fiesta Farms in...

2 weeks 8 hours ago

Cookies, Cakes, and Pastries

De0584

Sourdough schedule help

2 weeks 10 hours ago

paul_mk79

Large Cavity in Panettone

2 weeks 17 hours ago

jg23

Oat bran for Flax seed meal

2 weeks 22 hours ago

basbr

Looking for feedback on no-knead bread

2 weeks 1 day ago

Pizza, focaccia, and flat breads

SlowRain

Slow-Cooker Bread

2 weeks 1 day ago

wvdthree

PR/Floyd pizza dough stretching problems

2 weeks 1 day ago

CoastalPizza

Which dough scraper for the Ankarsrum Assistent...

2 weeks 1 day ago

Poppy

The more I know the less I know

2 weeks 2 days ago

Baking for Special Needs

flourgirl906

Is Gluten Free Sourdough Possible??

2 weeks 2 days ago

flourgirl906

How long is too long for 2nd rise?

2 weeks 2 days ago

emilybread4

Sticky dough after bulk fermentation

2 weeks 2 days ago

Carb Addict

Convection Oven and Steam

2 weeks 2 days ago

DDubya

DW from Atlanta (Marietta)

2 weeks 2 days ago

BakerNewbie

How to use a preferment / poolish? Cake vs ADY?

2 weeks 3 days ago

latanante

Braided rye

2 weeks 3 days ago

louiscohen

In From the Cold

2 weeks 3 days ago

wvdthree

What size boule and batard shaped bannetons?

2 weeks 3 days ago

paul0130

Experiment - Any thoughts?

2 weeks 3 days ago

Patti Y

Would it be okay to use these for proofing bread?

2 weeks 3 days ago

Patti Y

Time baking vs temperature of bread

2 weeks 3 days ago

kimemerson

Preservatives in yeast?

2 weeks 3 days ago

Cookies, Cakes, and Pastries

brec

Shaping before final proof: preserve or remove...

2 weeks 3 days ago

caribou

Any way to fix a too-soft or too-wet croissant...

2 weeks 4 days ago