Recent Posts

Sugarowl

Does too much dairy or fat cause tearing?

1 year 4 months ago

pjstock

why can a starter not be "developed" en...

1 year 4 months ago

pjstock

what happens if you leave a Poolish too long?

1 year 4 months ago

onipar

Help troubleshooting failed panettone

1 year 4 months ago

Challenges

BrendansBakes

Panettone: How to Correct the Balance of Pasta...

1 year 4 months ago

The Roadside Pi...

***Not one of my braggadocios posts.*** Humbly...

1 year 4 months ago

Toppings

jo_en

szechuan peppercorn is a citrus

1 year 4 months ago

UnConundrum

How much dough

1 year 4 months ago

louiscohen

Medium vs Whole/Dark Rye Flour

1 year 4 months ago

The Roadside Pi...

Strong anecdotal evidence and what I have learned

1 year 4 months ago

Baking for Special Needs

Thegrainofmyexi...

Single Whole Grain Flour GF Sourdough?

1 year 4 months ago

Bakingwhale

2 months old sourdough starter smells like glue

1 year 4 months ago

Possum-Pie

Do types of yeast affect flavor

1 year 4 months ago

The Roadside Pi...

Today's exercise/experiment will be the...

1 year 4 months ago

The Roadside Pi...

Advice requested, regarding no knead formula

1 year 4 months ago

For Sale

Baker2

grain mill KoMO Mio

1 year 4 months ago

Miller

Abysmal failure to create a starter

1 year 4 months ago

Jan Walinck

Hi from central Ontario Canada

1 year 4 months ago

Misc.

rondayvous

Super sour bread

1 year 4 months ago

MadBaker

I need some help diagnosing my sourdough

1 year 4 months ago

Cookies, Cakes, and Pastries

The Roadside Pi...

Now for something completely different -...

1 year 4 months ago

lilfawn82

Dried out Fruitcake

1 year 4 months ago

Misc.

albacore

Sourdough Starters - Scientific Paper

1 year 4 months ago

Gmbryant

Best of both worlds (baguette and boule)

1 year 4 months ago

MTloaf

I am missing idaveindy

1 year 4 months ago

NumbWhistle

Rolling with some Rolls

1 year 4 months ago

cendsel

Question about croissant

1 year 4 months ago

The Roadside Pi...

Baguettes - Seriously addicting December 2022...

1 year 4 months ago

onipar

Recipes that call for Lievito Madre?

1 year 4 months ago

Azcal

Dough Temp vs Wet Loaf

1 year 4 months ago

Pizza, focaccia, and flat breads

louiscohen

Bread Code 100% WW @ 85% Hydration

1 year 4 months ago

The Roadside Pi...

Sunday night - Pepperoni Pizza night

1 year 4 months ago

onipar

Are Oven Bread Proof Temps too Hot for Panettone?

1 year 4 months ago

Misc.

albacore

Baking Records

1 year 4 months ago

GlennM

Some adjustments

1 year 4 months ago

Do you grind FROZEN wheat berries in your stone...

1 year 4 months ago

Possum-Pie

Peasant bread fell flat

1 year 4 months ago

The Roadside Pi...

Unicorn mystical creature impossible to capture

1 year 4 months ago

The Roadside Pi...

The best laid plans of mice and men...

1 year 4 months ago

jenmonten

Best old School style SFSD?

1 year 4 months ago

Rose

Dehydrating Sourdough

1 year 4 months ago

resolute155

Recipe Source and/or Favorite Mash/Scald Breads

1 year 4 months ago

Bakingwhale

Sourdough maintainance with minimum starter

1 year 4 months ago

Sid Post

Good "Pullman" pans that won't...

1 year 4 months ago

The Roadside Pi...

Baguettes based on, Jeffrey Hamelman's...

1 year 4 months ago

Ingredients

sarahvecseri

Butter Cracking

1 year 4 months ago

GiselleBaguette

Greetings from Tux, Austria

1 year 4 months ago

Grains and milling

Kooky

What type of fineness should be expected?

1 year 4 months ago

louiscohen

Frisian Black Bread TRB

1 year 4 months ago

MrToad

Banneton and cloche size

1 year 4 months ago

albacore

Inspired by Will!

1 year 4 months ago

cevicheman@gmail.com

Crunchy french baguette crust

1 year 4 months ago

The Roadside Pi...

Bialys Test bake #1 Source, The Jewish Bakery

1 year 4 months ago

The Roadside Pi...

Question for open discussion. Who, or what...

1 year 4 months ago

gavinc

Favourite part of the baking day

1 year 4 months ago

jo_en

flas pita

1 year 4 months ago

ShadyRoomBot

Panettone breaking apart

1 year 4 months ago

Photos & Photography

NumbWhistle

Thanksgiving Bread

1 year 4 months ago

mburns87

Thoughts on my gummy, dense tragedy

1 year 4 months ago

The Roadside Pi...

The Ciril Hilts dog bone method

1 year 4 months ago

Gear

the dusted stone

Famag Mixer? Yay or nay?

1 year 4 months ago

ab1jx

Sourdough that doesn't trigger my eczema

1 year 4 months ago

Ingredients

rondayvous

Would I LYE to you?

1 year 4 months ago

louiscohen

Hamelman Workday 100% Whole Wheat

1 year 4 months ago

malcolm.nz

Wait to Feed a New Starter?

1 year 4 months ago

HeiHei29er

What makes a rye sour function?

1 year 4 months ago

Peternumnums

Acorbic acid how to use and how to measure

1 year 4 months ago

Grains and milling

ideal2545

Refining home milled flour to T80 / T85

1 year 4 months ago

ibor

Rolling and Tucking

1 year 4 months ago

The Roadside Pi...

Inside the Jewish bakery - Bagels, Day One...

1 year 4 months ago

Ingredients

The Roadside Pi...

BAGEL formula question

1 year 4 months ago

Abe

100% Wholegrain Emmer with Yeast Water Biga

1 year 4 months ago

Baking for Special Needs

pdiff

Caputo GF Flour

1 year 4 months ago

Pizza, focaccia, and flat breads

Jane Doe

Ciabatta - first time by newbie home-baker

1 year 4 months ago

onipar

Sicilian Style Pizza Pan Recommendations?

1 year 5 months ago

The Roadside Pi...

kaiser Roll Shaping - Four Easy Steps

1 year 5 months ago

Baking Equipment

Yeast_Mode

Pizza Oven Recommendations?

1 year 5 months ago

MikeMcP

Starter, starter question

1 year 5 months ago

Johncl

Hello from a new baker

1 year 5 months ago

The Roadside Pi...

Happy Thanksgiving!

1 year 5 months ago

Cookies, Cakes, and Pastries

rb75453

Sourdough retard

1 year 5 months ago

The Roadside Pi...

Pie Bake Thanksgiving 2022

1 year 5 months ago

Guildive

Strange activity from starter

1 year 5 months ago

Sourdough_Hobby

Panettone / Pandoro / Brioche

1 year 5 months ago

Ryan85

Flour Water Salt Yeast recipe troubleshooting and...

1 year 5 months ago

For Sale

pippano

FS: Mobile Wood-Fired Oven by Jeremiah Church...

1 year 5 months ago

Nicoz

Any thoughts about the crumb?

1 year 5 months ago

louiscohen

Retard Sourdough rye Bulk Fermentation or Proof

1 year 5 months ago

iluv2bake

Can I adjust a recipe to use a bread machine and...

1 year 5 months ago

Cookies, Cakes, and Pastries

Cowens

Is it safe to use an 8 month old sourdough...

1 year 5 months ago

albacore

Panettone Keeping Properties

1 year 5 months ago

Daniel

Reducing oxidization in fresh milled flour

1 year 5 months ago

DanAyo

How to bake Soft Crusted Rolls

1 year 5 months ago

Baking Equipment

Song17

Brod and Taylor proofer - bulk fermentation

1 year 5 months ago

Challenges

matt291

100% Rye Crumbling When Cut

1 year 5 months ago

onipar

Can I save my panettone?

1 year 5 months ago

Sir BakesAlot

Stollen holy grail

1 year 5 months ago

Dough in Hair

Point of maturity.

1 year 5 months ago