Recent Posts

Anonymous baker (not verified)

Question: How to get maximum banana flavour into...

11 years 11 months ago

Wanderer

Hello! From England

11 years 12 months ago

badmajon

Determining rye starter "doneness"

11 years 12 months ago

shastaflour

Freezing dough (sourdough) before or after...

11 years 12 months ago

tn gabe

Don't try this at home....but seriously who...

11 years 12 months ago

Mukoseev

Starter Questions

11 years 12 months ago

aytab

Baker's Scale

11 years 12 months ago

JustinB

Roasted Garlic / Gruyere / Sun-Dried Tomato (...

11 years 12 months ago

Barbarat

I really need help with bakers percentage

11 years 12 months ago

Alvaremj

Asiago Cheese Sourdough

11 years 12 months ago

norco1

bagel ice bath

11 years 12 months ago

Professional Concerns

golgi70

Shopping for Deck Ovens

11 years 12 months ago

Anonymous baker (not verified)

BBGA Format : 2009 is the latest version.

11 years 12 months ago

freerk

Boxty

11 years 12 months ago

Anonymous baker (not verified)

Preferments and ripeness.

11 years 12 months ago

Urchina

ITJB Round 2 Week 2: Bakery Challah (p. 26): 4/28...

11 years 12 months ago

TastefulLee

Has Anyone Heard of the Elusive Club Roll?

11 years 12 months ago

Grenage

I can taste.... salt

11 years 12 months ago

kozulich

Recently acquired all-grain mill

11 years 12 months ago

Bakeries, Shops, and Pizza Joints

mr_goodwrench

Made My Day

11 years 12 months ago

tubaguy63

Best bread in Chicago

11 years 12 months ago

Steve H

Wet Dough

11 years 12 months ago

Azazello

Sourdough crumb

11 years 12 months ago

dwfender

30 Percent Whole Wheat Baguette

11 years 12 months ago

LapLap

Bosch universal plus compatibility Q for...

11 years 12 months ago

fancy4baking

Whole Wheat Bread with grains

11 years 12 months ago

Misc.

monnyB

Black Carbon Bread

11 years 12 months ago

sournewb71

Stiff vs Liquid Levain in matters of final loaf...

11 years 12 months ago

Baking for Special Needs

scottfsmith

Philosophy of bread with no gluten

11 years 12 months ago

pci

starter question

11 years 12 months ago

Bakeries, Shops, and Pizza Joints

leostrog

Rye-wheat scalded (mashed) sourdough bread with...

11 years 12 months ago

breadsong

Bon Appetit article (Apr.2012) - The Ten Best...

11 years 12 months ago

barriehiebread

boule with a slash!

11 years 12 months ago

Cookies, Cakes, and Pastries

mendozer

Tossed Flatbread

11 years 12 months ago

badmajon

Low hydration croissant dough = better flavor?

11 years 12 months ago

futureproof

Ethics aside...

11 years 12 months ago

mr_goodwrench

Getting more serious about baking bread

11 years 12 months ago

TastefulLee

Suddenly No Oven Spring

12 years 11 hours ago

jhegg

Flour beetles?

12 years 12 hours ago

kimemerson

Dan Leader's "Local Breads" typos...

12 years 15 hours ago

Brick and earth ovens

Davidkatz

Oven Kits

12 years 17 hours ago

Ingredients

Postal Grunt

Where to find fresh yeast in the KC, MO area

12 years 21 hours ago

Pizza, focaccia, and flat breads

andreeank

south jersey bread bakers

12 years 1 day ago

flourgirl51

has anyone used prebaked pizza crusts to make...

12 years 1 day ago

badmajon

retarding vs. poolish/biga vs. pate fermentee

12 years 1 day ago

dabrownman

Dunkin Donuts Gets Another Chance

12 years 1 day ago

janij

Sandwich loaf with real buttermilk

12 years 1 day ago

Alvaremj

Cuban Bread Cold or preheated oven?

12 years 1 day ago

General Discussion and Recipe Exchange

joeg214

German Dark Rye

12 years 2 days ago

Grenage

Bannetons

12 years 2 days ago

cherryadia

Hand kneading and bread making problems....

12 years 2 days ago

cherryadia

Substituting sourcream with something else?

12 years 2 days ago

Quick Breads

Jean L

My Best Banana Bread

12 years 2 days ago

jaywillie

KA's Baking Sheet newsletter features TFL!

12 years 2 days ago

Misc.

HeidiH

I need commiseration.

12 years 2 days ago

badmajon

great boule shaping video I found on youtube

12 years 2 days ago

bnom

The myth of eight hour sleep and why that's...

12 years 3 days ago

Olof

When to use sourdough starter?

12 years 3 days ago

JeremyCherfas

Sardinian bread-making video

12 years 3 days ago

eherman

diagnosis needed for my sourdough challah please!

12 years 3 days ago

Skibum

Bakery flour YES!!!

12 years 3 days ago

Bread Machine recipes

heidiwilliams

Newbie Question.. Help!

12 years 3 days ago

Professional Concerns

rharris0324

Best flour to make gourmet cupcakes?

12 years 3 days ago

Professional Concerns

rharris0324

Mill Suppliers in California

12 years 3 days ago

swtgran

camping bread

12 years 4 days ago

cherryadia

Substituting honey with molasses or sugar when...

12 years 4 days ago

codruta

a few rye bread questions

12 years 4 days ago

shastaflour

Is this noise normal for a Hobart KA K45SS?

12 years 4 days ago

Barbarat

my first attempt Rye with rye sour (DMSnyder...

12 years 4 days ago

Elagins

Amazing video on shaping French regional breads

12 years 4 days ago

JoeV

Today's breads

12 years 4 days ago

Yerffej

Abbreviations

12 years 4 days ago

jenniferw

puffy dough freezable?

12 years 4 days ago

Steve H

WGB - 68% Rye Hearth Bread

12 years 4 days ago

JustLoafing

Hello from Pittsburgh, Pa!

12 years 4 days ago

Anonymous baker (not verified)

Why do breads made with rye starters taste so...

12 years 4 days ago

tanjaG

How many times to proof

12 years 4 days ago

Juergen

direct heat vs. hot air

12 years 4 days ago

heidet

Pan de Cristal/Pa de Vidre/Glass Bread

12 years 5 days ago

Misc.

Juergen

Inside an Italian bakery

12 years 5 days ago

omershus

Making a mash without an over/with a Thermomix

12 years 5 days ago

kwonders

Way too long of a post, first use of first...

12 years 5 days ago

dwfender

FCI Pugliese

12 years 5 days ago

JWK1

I'm looking for plain carbon steel bread...

12 years 5 days ago

jpolchowski

Efficient Breadstick Production

12 years 5 days ago

Urchina

ITJB Round Two Week 1: Sour Cream Spritz Cookies...

12 years 5 days ago

Urchina

Calling all bakers! Round Two of the Inside the...

12 years 5 days ago

Urchina

Inside the Jewish Bakery Baking Challenge: Round...

12 years 5 days ago

Toppings

HeidiH

Sharing a picture of my homemade triple header

12 years 6 days ago

dwfender

Kitchenaid 7 Quart Commercial

12 years 6 days ago

JustinB

Pics from my daily bread bakes

12 years 6 days ago

martin

Flour Recipes

12 years 6 days ago

dmsnyder

American Bread: May, 2012 Saveur cover article

12 years 6 days ago

tfranko29

can you ever get enough of the chad robertson...

12 years 6 days ago

freerk

a little bread history

12 years 6 days ago

BKSinAZ

Frustrated with using Wheat Berries - Pics...

12 years 6 days ago

Anonymous baker (not verified)

What is the magic formula?

12 years 6 days ago

Papist

Sourdough Starter

12 years 1 week ago

rcbaughn

College Baker Located in Birmingham, AL!

12 years 1 week ago