Recent Posts

ricman

Weekly sourdough bake

1 month 6 days ago

SandraB

Substitutes Possible?

1 month 6 days ago

For Sale

the.yeast.we.co...

Barely used Häussler Nova Spiral Mixer +...

1 month 1 week ago

GaryBishop

Modernist Bread at Home

1 month 1 week ago

Challenges

Vunami

Preferment Did Not Float

1 month 1 week ago

mjm240

Anyone here use Aldi yeast on a regular basis?

1 month 1 week ago

billyjax

Greetings from Canada's Pacific coast

1 month 1 week ago

The Roadside Pi...

New exciting, challenging ideas.

1 month 1 week ago

richjh

Old Mixer

1 month 1 week ago

squattercity

sometimes baking sure is simple

1 month 1 week ago

The Roadside Pi...

Eureka! Multi grain sourdough nervana achieved

1 month 1 week ago

Moe C

Pizza stone kapow!

1 month 1 week ago

iamwhatiseem

Hello, Southern Indiana

1 month 1 week ago

Challenges

Cats and Country

Unsightly Gas Holes on Baguette Crust

1 month 1 week ago

Tim Albano

Hobart A200 Restoration

1 month 1 week ago

The Roadside Pi...

Concept diorama of nuclear fallout survival dome...

1 month 1 week ago

aks801

Howdy from H-town, Texas

1 month 1 week ago

Try Agin

New guy in Colombia, struggling

1 month 1 week ago

BagelBoo

Bagel Mixer for small operation

1 month 1 week ago

loaflove

Weight vs volume for flours

1 month 1 week ago

RolandofEld

Lievito Madre - unable to triple in volume

1 month 1 week ago

lawrence1l

Culture developement

1 month 1 week ago

louiscohen

Banneton Size

1 month 1 week ago

tpassin

Adventures With Freezing II

1 month 2 weeks ago

tinpanalley

Baguette 'tradition' recipe results

1 month 2 weeks ago

Laeth

At what temp has the bread cooled down enough?

1 month 2 weeks ago

albacore

More Batarde Shaping

1 month 2 weeks ago

The Roadside Pi...

I am no expert. However, I hear tell.

1 month 2 weeks ago

ricman

Sundays sourdough bake

1 month 2 weeks ago

General Discussion and Recipe Exchange

Ducklord

Shrinkage

1 month 2 weeks ago

The Roadside Pi...

Italian Tuna salad on sourdough toast

1 month 2 weeks ago

Quick Breads

The Roadside Pi...

Sourdough discard quick bread

1 month 2 weeks ago

Grigio

How much water is typically lost in bulk...

1 month 2 weeks ago

FrankIII

Looking for info on a Hobart HL-6

1 month 2 weeks ago

GaryBishop

World's oldest bread

1 month 2 weeks ago

The Roadside Pi...

I can taste the difference, with my eyes. We...

1 month 2 weeks ago

tpassin

Adventures With Freezing I.

1 month 2 weeks ago

Nbryant130

First time recipe

1 month 2 weeks ago

seasidejess

Benito's Sourdough Rehab Protocol in Action

1 month 2 weeks ago

tpassin

"French" Bread From The 1955 (US)...

1 month 2 weeks ago

distortedlinds

Left starter in fridge for 4 months, now what?

1 month 2 weeks ago

The Roadside Pi...

Evolutions in bread (EIB) seemingly odd (to me)...

1 month 2 weeks ago

The Roadside Pi...

π prep.

1 month 2 weeks ago

For Sale

sonny

Rofco B40

1 month 2 weeks ago

metropical

even rectangular loaf shape

1 month 2 weeks ago

JeffyWu

Longer retarded fermentation

1 month 2 weeks ago

jjudson

Loaf Rupturing on Bottom

1 month 2 weeks ago

dlassiter

baking powder versus baking soda

1 month 2 weeks ago

tpassin

Yeast And Yeast Varieties In Historical Whiskey...

1 month 2 weeks ago

Bakeries, Shops, and Pizza Joints

Bubbles

Bottom crust

1 month 2 weeks ago

Bubbles

Micro bakery basics

1 month 2 weeks ago

Brick and earth ovens

Bubbles

Cleaning Rofco Oven

1 month 2 weeks ago

Mister C

Evolutions in Bread Failures

1 month 3 weeks ago

ElleGaunt

Questions: Whole grain starter, vitamix milling

1 month 3 weeks ago

seasidejess

starter went proteolytic?

1 month 3 weeks ago

loaflove

New starter

1 month 3 weeks ago

kimmy5500

Inclusion Sourdough help

1 month 3 weeks ago

Drumlug

When is the best time to add more flour?

1 month 3 weeks ago

The Roadside Pi...

Advancements in bread making techniques post...

1 month 3 weeks ago

Abe

Wholegrain Pan Breads

1 month 3 weeks ago

Whole Grains

leosenko@gmail.com

getting lower extracted rye in US

1 month 3 weeks ago

Mangia Pane

Pizza Dough - Any tips on shaping dough?

1 month 3 weeks ago

Photos & Photography

Dave Cee

Today's bake: Sourdough Tin Loaf

1 month 3 weeks ago

StarlightFarm

Brioche or pandoro? Something with a cake like...

1 month 3 weeks ago

The Roadside Pi...

Good morning beautiful gluten acholics

1 month 3 weeks ago

Pizza, focaccia, and flat breads

BenM

How to convert a hand mixed dough to a spiral...

1 month 3 weeks ago

sdiver2489

Strange kneading behavior for 70% hydration dough

1 month 3 weeks ago

louiscohen

Folds - How Many and When

1 month 3 weeks ago

Mangia Pane

Yeasted Bread - What is Considered a Good Crumb?

1 month 3 weeks ago

GaryBishop

Sourdough starter culture microbiomes influence...

1 month 3 weeks ago

NewtoMilling

Magic Mill 1976 - Help!

1 month 3 weeks ago

tinpanalley

Question about building a levain/starter

1 month 3 weeks ago

The Roadside Pi...

It is a busy morning at the institute

1 month 4 weeks ago

Cookies, Cakes, and Pastries

albacore

pH guided dough processing - a possible...

1 month 4 weeks ago

BKSinAZ

Looking for a bakery quality muffin recipe

1 month 4 weeks ago

Challenges

loafhacker

Sourdough Starter Showdown

1 month 4 weeks ago

sdembo24

Suggestions for bulk proof time and Cold...

1 month 4 weeks ago

BKSinAZ

Large bubbles on top crust; what am I doing wrong?

1 month 4 weeks ago

Grains and milling

metatron

Contaminated grain?

2 months 11 hours ago

Laeth

Changes in dough weight

2 months 14 hours ago

BKSinAZ

Symptoms of bread that was under bulk risen but...

2 months 20 hours ago

General Discussion and Recipe Exchange

Sour_Baker

Greasy eggless brioche

2 months 20 hours ago

Mangia Pane

I Need a Pizza Dough Recipe for a 16-inch Pan

2 months 23 hours ago

chrisinweare

Challenger bread pan alternatives?

2 months 1 day ago

kirstendebeer

Sourdough does not hold shape after overnight...

2 months 1 day ago

Whole Grains

louiscohen

80% Pumpernickel with a Pumpernickel Soaker

2 months 1 day ago

Laeth

using a maple wood kneading board: what am I...

2 months 1 day ago

BKSinAZ

Authentic French bread; poolish? Butter?

2 months 1 day ago

Precaud

Flour terminology - peeled and wallpaper

2 months 1 day ago

DWK

Purchasing Diastatic Barley Malt Powder

2 months 2 days ago

Dave Cee

Granite countertops, finally!

2 months 2 days ago

lukas

Need help diagnosing crumb

2 months 2 days ago

The Roadside Pi...

I can see clearly now

2 months 2 days ago

alan856

Adding some rye to starter "food' mix

2 months 2 days ago

Aturner0624

Hobart Identification Help!

2 months 3 days ago

Hollerpeno

Different grains, no spring. Confused beginner

2 months 3 days ago

Precaud

Countertop oven deal alert

2 months 3 days ago

JamesP86

Banneton size/ dough weight/ volume for new cast...

2 months 3 days ago

Photos & Photography

Carol Cuevas

Asiago Loaves results- good and bad

2 months 4 days ago