Recent Posts

TwoCats

Pale Baguettes (Using Anis Bouabsa's Recipe)

10 years 3 months ago

108 breads

Whole wheat bread: Can it be considered a challah?

10 years 3 months ago

mbass7mile

ph level of mother starter

10 years 3 months ago

sawyerc

Poor volume with natural levain version of 36hr...

10 years 3 months ago

Whygee

Pullman loaf from Bouchon Bakery

10 years 3 months ago

ken2400

Sponge for whole wheat bread, Should I add sugar?

10 years 3 months ago

Misc.

clazar123

Malicious Ad on TFL??

10 years 3 months ago

ElPanadero

Holey Moley

10 years 3 months ago

jims

Very Rustic What?

10 years 3 months ago

golgi70

Crisper/Crunchier Crust

10 years 3 months ago

clazar123

Bosch Universal comment

10 years 3 months ago

ichadwick

Proofing dough in another appliance - crock pot?

10 years 3 months ago

katyajini

Adapting bread machine recipe, 2 questions

10 years 3 months ago

shopkins1994

Correct use of Soy Lecithin?

10 years 3 months ago

Cookies, Cakes, and Pastries

katyajini

how to make bread more chewy?

10 years 3 months ago

clazar123

How do I scale up from a 9in springform to a 10...

10 years 3 months ago

Bread Head

Percentage of Levain in a dough? Is their a...

10 years 3 months ago

Bread Head

Tartine No3 uses less levain............why?

10 years 3 months ago

Bread Head

Overnight Autolyse / Dry Skin on Top

10 years 3 months ago

Misc.

Thaichef

How to teach novices Artisan Bread making?

10 years 3 months ago

Joyofgluten

Bürebrot diamond cut

10 years 3 months ago

AmyJ

New AKM Assistent (Electrolux DLX) Mixer Arm Won...

10 years 3 months ago

yancypup

Dutch pancake

10 years 3 months ago

FIT

Which oven should I buy?

10 years 3 months ago

rexineffect

Timing bread rise+proof from starter rises

10 years 3 months ago

Drink

Best way to maintain and keep a helthy starter in...

10 years 3 months ago

rozeboosje

Happy with these slashes...

10 years 3 months ago

BarbaraK

Ananda's Pain au Levain using both a Wheat...

10 years 3 months ago

108 breads

Two tries - two lessons in how not to make a...

10 years 3 months ago

MANNA

A cold winters night

10 years 3 months ago

Misc.

jcking

Baking with Ancient and Sprouted Grains

10 years 3 months ago

pjkobulnicky

SFBI's Finnish Rye

10 years 3 months ago

Capn Dub

Calibrate Your Oven

10 years 3 months ago

Bread Machine recipes

cappy

Help with good cinnamon raisin bread

10 years 3 months ago

General Discussion and Recipe Exchange

cappy

sourdough starter help please!!

10 years 3 months ago

Ingredients

CharSiu

Which flour is the best?

10 years 3 months ago

CharSiu

Hallelujah! I have found a way to soft, fluffy,...

10 years 3 months ago

Bakeries, Shops, and Pizza Joints

ccsdg

Hydration level for a soft sandwich loaf?

10 years 3 months ago

ElPanadero

Micro Bakeries

10 years 3 months ago

sasidhar79

What went wrong with my loaf

10 years 3 months ago

David Esq.

Tartine Basic Country Loaf - and Spelt Flour

10 years 3 months ago

yancypup

Hello from SE Nebraska

10 years 3 months ago

braber

No-Knead Sourdough Bread in one day?

10 years 3 months ago

Ingredients

Janet Yang

Jeffrey Hamelman recipes

10 years 3 months ago

Breadandwine

Thai curry pie - vegan, and made with a bread...

10 years 3 months ago

Bread Machine recipes

ichadwick

Rising too much?

10 years 3 months ago

CharSiu

Discard sourdough starter?

10 years 3 months ago

Skibum

YES! The quality of your ingredients DO make a...

10 years 3 months ago

mariajef

Best Loaf Pan for Danish Rye Bread (rugbrød )

10 years 3 months ago

Bashert

28 Boules

10 years 3 months ago

mikemike

Brotform and dough sizing

10 years 3 months ago

pizza fool

Tartine 70% WW x 4

10 years 3 months ago

mattprince

Really Struggling!

10 years 3 months ago

Lazybakery

The Perils of baking after happy hour....

10 years 3 months ago

Bev619

Autolyse question

10 years 3 months ago

nfassler

Reinhart Multigrain Straun - measuring ingredients

10 years 3 months ago

katyajini

dough softening, dissolving, not rising?

10 years 3 months ago

tchism

30% Tasmanian Spelt bread

10 years 3 months ago

suki mandelbrot

using steam to get a crispy crust

10 years 3 months ago

jims

Ciabatta Couche Calamity

10 years 3 months ago

T.O.B.y

Saturday Loaf

10 years 3 months ago

Ingredients

MANNA

King Arthur Flour - Pantry Select Flours

10 years 3 months ago

Yumarama

Kitchenaid Pro vs Commercial: What's the...

10 years 3 months ago

Bakeries, Shops, and Pizza Joints

Kneading One

Where can I purchase wheat berries in northern...

10 years 3 months ago

bikesnbread

Anyone been to Aroma Espresso Bar?

10 years 3 months ago

Mark Sealey

Storing flour

10 years 3 months ago

Skibum

Back in business: 6 day sourdough primer

10 years 3 months ago

Pizza, focaccia, and flat breads

BetsyMePoocho

Using Bottled Mineral (Bubbly) Water

10 years 3 months ago

PatrickS

Wicked Easy Piadine

10 years 3 months ago

108 breads

My baseline for the challah series - my original...

10 years 3 months ago

bobku

Egg shell rolls

10 years 3 months ago

Janet Yang

"Claw machine" mixer

10 years 3 months ago

MikeRook

Did I mess up my Tartine starter?

10 years 3 months ago

Tim Greening-Jackson

Can I refrigerate dough successfully

10 years 3 months ago

Kneading One

New to the Forum and newish to bread making

10 years 3 months ago

sphinxie

Questions for 100% ww no knead bread

10 years 3 months ago

MANNA

Starter methods and developing sour

10 years 3 months ago

srulybpsyd

I'm new...ish!!

10 years 3 months ago

Dot

Bulk proofing in fridge.

10 years 3 months ago

tomasd

first sourdough - am I missing something

10 years 3 months ago

loribe

starter not rising

10 years 3 months ago

sk8uno

Homemade Wheat Flour

10 years 3 months ago

sk8uno

Newb Questions re Baguettes

10 years 3 months ago

Lorilu2

Hello from Birdseye IN!!

10 years 3 months ago

Bakeries, Shops, and Pizza Joints

Bashert

The Best Gloves?

10 years 3 months ago

CJRoman

Can you recommend a baker/bakery for an interview?

10 years 3 months ago

katyajini

Reinharts method for whole grain vs others, your...

10 years 3 months ago

rozeboosje

ohi !!!!!

10 years 3 months ago

General Discussion and Recipe Exchange

chasenpse

Determining hydration with powdered milk

10 years 3 months ago

Baker Frank

2014 kneading conference

10 years 3 months ago

hardough4010

How long do I wait?

10 years 3 months ago

Toppings

dosal

how do I get seeds to stick to the top of rolls

10 years 3 months ago

Professional Concerns

Faith in Virginia

A question for bakery owners

10 years 3 months ago

nicodvb

Late bakings, more sugar and butter

10 years 3 months ago

Kbone

Can Water Roux be Refrigerated?

10 years 3 months ago

ActiveSparkles

500g flour = what size tin?

10 years 3 months ago

SadieBear

Commercial Diosna Spiral mixer, need input

10 years 3 months ago

erinrhare

Hi from Las Vegas!

10 years 3 months ago

erinrhare

Wheat berries?

10 years 3 months ago