Recent Posts

StevenSensei

Soaked / Sprouted Grains in Sourdough

2 years 1 month ago

Pizza, focaccia, and flat breads

Gadjowheaty

Poolish - miniscule amount of IDY?

2 years 1 month ago

GaryBishop

Blowing bubbles in dough to bake perfect yeast-...

2 years 1 month ago

lainey68

Can't remove grinding stone on Komo classic

2 years 1 month ago

The Roadside Pi...

The bread of Basilica (Oldies but good!)

2 years 1 month ago

cc2warden

Rofco B40 for sale Los Angeles, CA

2 years 1 month ago

dlassiter

flour additive?

2 years 1 month ago

DutchSourdough

Big hole crumb diagnosis

2 years 1 month ago

badsourdough

Where and What in Aus? - New here

2 years 1 month ago

Bread Machine recipes

Slipknot

Zoji PDC20 Virtuoso Plus Recipes

2 years 1 month ago

happycat

steamed flour

2 years 1 month ago

Benito

Sprouted light buckwheat flour

2 years 1 month ago

alcophile

Barley malt in The Rye Baker

2 years 1 month ago

Paul T

Field Blend #1 Even better than Field blend #2...

2 years 1 month ago

bmPoland1993

Issue with baking bread in steam-convection oven

2 years 1 month ago

Pizza, focaccia, and flat breads

LittleWolfBaking

Need advice - husk on wheat berries

2 years 1 month ago

The Roadside Pi...

For tonight's "bread" bake,

2 years 1 month ago

Gadjowheaty

Bauern-und-Wallnussbrot from Lutz Geißler's...

2 years 1 month ago

birdboot

Making soft bread baps

2 years 1 month ago

esrice

sourcing grain in Germany/EU

2 years 1 month ago

GaryBishop

Flourless Sourdough Starters

2 years 1 month ago

Josh_F

88% hydration accident

2 years 1 month ago

Gadjowheaty

Pan loaf - valley down center - Rheinisches...

2 years 1 month ago

ScotiMiller

Hobart N50 Plus a Bunch of Attachments -What...

2 years 1 month ago

hodgey1

To Sourdough and back

2 years 1 month ago

The Roadside Pi...

Happy Saint Patrick's Day!

2 years 1 month ago

Anonymous baker (not verified)

Why let dough rise before shaping?

2 years 1 month ago

Yippee

Something is cooling...

2 years 1 month ago

Misc.

mollyonatrolley

What are Community Bakes?

2 years 1 month ago

metropical

ready to bake testing - poke or ....

2 years 1 month ago

barbthehomebaker

Look what I found!

2 years 1 month ago

Mark Stone

Starter healthy but slow to rise certain breads

2 years 1 month ago

cterzis

Full sour dough prepared products for bakery

2 years 1 month ago

troglodyte

Hello from a Bread Making Recluse

2 years 1 month ago

Our Crumb

Roux'd Awakening @ pi - 2

2 years 1 month ago

Paul T

Forkish Field Blend #2 -

2 years 1 month ago

mollyonatrolley

Hi from Southern California

2 years 1 month ago

whoops

very stalled out starter

2 years 1 month ago

metropical

1st time - spelt and korasan flour

2 years 1 month ago

MTloaf

Stiff sweet levain video

2 years 1 month ago

PANEMetCIRCENSES

Lactociabatta

2 years 1 month ago

Owen

Sprouted seed sourdough

2 years 1 month ago

DanAyo

Life story of a fine lady and a great baker

2 years 1 month ago

DanAyo

Tip - Butter Pan for crunchy, tasty Crust

2 years 1 month ago

Challenges

sourdoughtom

What's causing these small holes in the...

2 years 1 month ago

Challenges

ilovesourdough

Baking Soudough on a Pizza stone

2 years 1 month ago

off my loaf

Hi I'm new here

2 years 1 month ago

The Roadside Pi...

Good morning from NYC.

2 years 1 month ago

Anonymous baker (not verified)

Deflating after bulk fermentation?

2 years 1 month ago

Cuasitos

Steam in house oven

2 years 1 month ago

HeiHei29er

Bloom Out or Bloom In?

2 years 1 month ago

Dave Cee

Dough strength from machine mixing/kneading

2 years 1 month ago

Hectocotylus

Pumpernickel troubleshooting

2 years 1 month ago

Misc.

mark r

Supporting a bakery in the Ukraine

2 years 1 month ago

whatagig

Author Jeffrey Hamelman's Instructions vs....

2 years 1 month ago

PANEMetCIRCENSES

Belle Ciabatte Acide

2 years 1 month ago

SkipII

Exasperated with trying to get that "...

2 years 1 month ago

Aficionadough

My sourdough croissant dough is too strong!

2 years 1 month ago

GaryBishop

Teresa Greenway in the news

2 years 1 month ago

DanAyo

SD Microbes are everywhere

2 years 1 month ago

Bakeries, Shops, and Pizza Joints

PANEMetCIRCENSES

Naturally Soured Bread at 90F

2 years 1 month ago

K.C.

Pepe's, Sally's and Modern Documentary

2 years 1 month ago

TheBakingBear

Reinhart Broom Bread - flat / frisbee with...

2 years 1 month ago

The Roadside Pi...

Please direct your attention to the big top...

2 years 1 month ago

JRo

Starter left out for 5 days, still good?

2 years 1 month ago

Joe Fisher

Back at it after years, troubleshooting techniques

2 years 1 month ago

The Roadside Pi...

Polpette di melanzane, con spaghetti alla...

2 years 1 month ago

Mark Stone

Using bread machine whole wheat in starter

2 years 1 month ago

Tim Cooper

Hello from Uk

2 years 1 month ago

Yippee

"Drought cracks"

2 years 1 month ago

SunnyGail

Crumb whisperer needed, please

2 years 1 month ago

SueVT

Using a small egg incubator for firm starter....

2 years 1 month ago

pflipp

Hi from the Netherlands

2 years 1 month ago

Sfbakery

Peerless oven

2 years 1 month ago

Misc.

The Roadside Pi...

The end of the world as we know it.

2 years 1 month ago

HeiHei29er

Raisin Yeast Water pH during fermentation

2 years 1 month ago

Debra Wink

Ratio math trick

2 years 1 month ago

Petek

Challenger Bread Pan in Stock

2 years 1 month ago

Fermenti

Hello from Northern California

2 years 1 month ago

Quick Breads

Sparkie

Corn Muffins and Pancakes

2 years 1 month ago

glutenboi

milling temps!

2 years 1 month ago

Photos & Photography

NumbWhistle

Peppercorn Three Cheese Sourdough

2 years 1 month ago

PANEMetCIRCENSES

Optimising mash souring (sourwort/flas)

2 years 1 month ago

George Q

100% rye with rye wild yeast water and a scald

2 years 1 month ago

Anonymous baker (not verified)

How much to bulk ferment sourdough?

2 years 1 month ago

squattercity

impact of using less salt

2 years 1 month ago

yeastcoastdweller

Dough hook for KitchenAid artisan mini 3.5qt?

2 years 1 month ago

SunnyGail

Stiff starter vs Liquid starter

2 years 1 month ago

Dunross

Stainless steel or chrome plated beaters for KA...

2 years 1 month ago

Dunross

Howdy from North Florida

2 years 1 month ago

SkipII

How reliable is the fingertip test?

2 years 1 month ago

DW in Austin

Starter timing for recipes - when to feed?

2 years 1 month ago

HeiHei29er

Diastatic Malt?

2 years 1 month ago

harmo

Challenger Bread Pan question

2 years 1 month ago

fornaia

Protein content, w number and hydration...

2 years 1 month ago

pul

100% semolina rimacinata

2 years 1 month ago

Bakeries, Shops, and Pizza Joints

Baytree

Dough won't hold its shape

2 years 1 month ago

Bagelbaker

Mass baking bagels

2 years 1 month ago

Missmoneypenny

Sourdough in a cold climate the saga continues

2 years 2 months ago