Recent Posts

DanAyo

Who created the 123 Sourdough formula?

6 hours 54 min ago

Ingredients

Abe

Substituting diastatic malt for non diastatic malt

7 hours 35 min ago

breadnoob

How to get super soft japanese milk bread?

7 hours 51 min ago

breadnoob

Some doughs don't catch on my KitchenAid Pro...

8 hours 23 min ago

DanAyo

How do the gas bubbles (alveoli) evolve in size?

9 hours 40 min ago

sjm1027

Autolyse with SD Starter

10 hours 53 min ago

barryvabeach

Augason Farms at BJ's discounted and free...

11 hours 10 min ago

Robin O

are my braids too tight?

17 hours 35 min ago

Gilles Ted

Bake Sourdough Bread like a Pro with a Free...

1 day 6 hours ago

Yippee

Brewhouse pre-gelatinized flaked rye vs. Bob...

1 day 7 hours ago

Sandeepm

Sourdough Rising problems

1 day 11 hours ago

nickg

Storing Starter Discard

2 days 3 hours ago

anthonyv23

Nancy Silverton Starter Troubleshooting

2 days 3 hours ago

Newbie

Explanation of Ratio such as 1:2:2

2 days 19 hours ago

sourtrout

Question about different flour blends in your...

2 days 19 hours ago

Gwen

Trying to learn better scoring techniques

3 days 18 hours ago

littlelisa

Is this fool's crumb...?

4 days 1 hour ago

TopBun

Dry matter vs. as-sampled protein: which is more...

4 days 1 hour ago

Brick and earth ovens

seanranney

Gas fired backyard brick oven?

4 days 7 hours ago

Pizza, focaccia, and flat breads

Abelbreadgallery

Wheat & Rye. Always a good combination.

4 days 7 hours ago

forgeblast

Looking for an ancient grain flatbread

4 days 11 hours ago

TheBrickLayer

Bread too difficult to cut

4 days 11 hours ago

TheBrickLayer

Bread rising too much in fridge

5 days 2 hours ago

dablues

Hydration For 724 grams of Bread Flour

5 days 3 hours ago

Jellybean

Sourdough Rise/Oven Spring

5 days 23 hours ago

Pizza, focaccia, and flat breads

degerrum

Austrian r960 rye

6 days 5 hours ago

chip c

proofing

6 days 5 hours ago

Newbie

Question RE:Adding Salt

6 days 20 hours ago

Robin Dobbie

I made a time-lapse of my starters

1 week 26 min ago

whoops

Wonder MIll Mixer vs Bosch Mixer

1 week 6 hours ago

The Roadside Pi...

Todays bake / Bosch mixer test

1 week 14 hours ago

Gear

The Roadside Pi...

Rye bites / First look at the Bosch Universal.

1 week 1 day ago

kazz_42

Can anyone translate this recipe

1 week 1 day ago

kazz_42

Can anyone translate this recipe

1 week 1 day ago

richkaimd

I seek a 2 liter bread pan for Danish Rye Bread

1 week 1 day ago

bostonblackey

Hello from NJ

1 week 2 days ago

For Sale

N62769

Hobart N50, 5 QT Commercial Stand Mixer - 5 Quart...

1 week 2 days ago

Photos & Photography

bottleny

My First Ciabatta Roll (75% hydration)

1 week 2 days ago

Baron d'Apcher

Cast Iron French Roll Pan

1 week 2 days ago

Gpats

Trouble with crust cracking during cooling

1 week 3 days ago

DanAyo

What exactly takes place during cold fermentation

1 week 3 days ago

HKbreadwinner

Sourdough Bulk Fermentation

1 week 3 days ago

Sandeepm

Sourdough starter not rising enough

1 week 4 days ago

nickg

I did something dumb

1 week 4 days ago

nickg

Keeping Two Starters @ Different Hydrations

1 week 4 days ago

sourtrout

STILL can't get a starter!!!!!!

1 week 4 days ago

Cookies, Cakes, and Pastries

peterseaford

Bread for school fair

1 week 4 days ago

kde

Role of eggs in choux pastry

1 week 4 days ago

littlelisa

Sourdough flour question

1 week 4 days ago

leslieruf

retarded bulk ferment /proof temperature

1 week 5 days ago

Misc.

martin

Retarder/Proofer

1 week 5 days ago

taylorm73

Western Australia Mills

1 week 6 days ago

Stewart Skiba

Ciabatta with open crumb structure

1 week 6 days ago

kwbaker

Experiment with koji gone awry

1 week 6 days ago

RickBerber

A-200 repair manual?

1 week 6 days ago

preppymcprepperson

Learning to bake with rye

1 week 6 days ago

Abelbreadgallery

Baguette au levain

2 weeks 2 hours ago

DockPotato

Flour, humidity and dough consistency again...

2 weeks 8 hours ago

Mason

New convection oven

2 weeks 1 day ago

DanAyo

Doc.Dough - help shaping mini-baguettes

2 weeks 1 day ago

Tromba

Need help

2 weeks 1 day ago

Novice

Greetings and questions from London!

2 weeks 1 day ago

Moromillas Radec

Sourdough starter is an impossibility prove me...

2 weeks 1 day ago

sourtrout

Can't graduate past pineapple juice

2 weeks 2 days ago

Wildwood Flour

Hello from Idaho!

2 weeks 2 days ago

shandy

Grinding whole wheat berries and making All-...

2 weeks 3 days ago

AndyPanda

My Daily Bread

2 weeks 3 days ago

gillpugh

Komboucha as a liquid in sourdough bread

2 weeks 3 days ago

Chicagomelrn

Loafs not rising well

2 weeks 3 days ago

DanAyo

Experiment to learn under and overproofed dough

2 weeks 4 days ago

mepnosis

second attempt and question about starter in...

2 weeks 4 days ago

Ecboxer

Working on a 100% Whole Wheat

2 weeks 4 days ago

Ingredients

boeboen

Using / adding milk powder in recipe

2 weeks 4 days ago

Chicagomelrn

Help-having issues with my new dutch oven, the...

2 weeks 4 days ago

myuujishan

PLEASE help--huge blisters on side/bottom of...

2 weeks 5 days ago

sourtrout

Newly started starter won't start

2 weeks 5 days ago

severoon

Tips on good starter grains (or anything else)...

2 weeks 5 days ago

joe_s

Volkornbrot (100% Rye) Critique

2 weeks 5 days ago

Abe

Another Save

2 weeks 5 days ago

Pizza, focaccia, and flat breads

sarkil

Sourdough Starter - help!

2 weeks 5 days ago

TMB

Low carb Pizza

2 weeks 5 days ago

Baking for Special Needs

TMB

Low carb bread

2 weeks 5 days ago

Bakeries, Shops, and Pizza Joints

Abe

A New Swedish Bakery In London

2 weeks 6 days ago

JOD

Ken Forkish and severe hand problems

2 weeks 6 days ago

Chandler114

Letting bread rise...how many times?

2 weeks 6 days ago

Toptier_Dough

DOUGHNUT preservatives / how to stop donuts going...

2 weeks 6 days ago

debunix

Mill options for oily seeds plus grains?

2 weeks 6 days ago

Wanda Mast

Peter Reinhart's Pain au Levain with dense...

3 weeks 5 min ago

iwonder

Hi from HI

3 weeks 1 hour ago

Instablographer

Why does my bread crack when baking?

3 weeks 4 hours ago

cevicheman@gmail.com

French Baguette failures - Help please

3 weeks 5 hours ago

Truth Serum

local Finger Lake grain now available 25 pound...

3 weeks 7 hours ago

The Roadside Pi...

Honey Spiced Rye.

3 weeks 8 hours ago

sirrith

Crumb analysis

3 weeks 13 hours ago

Ewan

Problem with sourdough pancakes + crumpets

3 weeks 20 hours ago

Bigblue

Red Fife and Rye. 100% whole grain, 95% hydration...

3 weeks 1 day ago

davidebaker

Choosing a Flour Mix for Open Crumb

3 weeks 1 day ago

davidebaker

Tips for Achieving an Open Crumb with All Purpose...

3 weeks 1 day ago

streamofmight

My sourdough looks like shit! Help please!

3 weeks 1 day ago