Recent Posts

satimis

Preheating question

12 years 1 month ago

afrika

MEMBERSHIP

12 years 1 month ago

MANNA

SYRACUSE, NY SOUND-OFF

12 years 1 month ago

Brick and earth ovens

CountryWoodSmoke

Firing up the WFO for first Pizza of the season

12 years 1 month ago

krob

Why do people still love their KA?

12 years 1 month ago

Barbarainnc

ISO: Homemade Doughnut Glaze

12 years 1 month ago

markwhiteff

Hello from NYC

12 years 1 month ago

Pizza, focaccia, and flat breads

BoyntonStu

Parchment Paper Safe vs Teflon?

12 years 1 month ago

laura seim

Cheap, super easy, and delicious pizza sauce

12 years 1 month ago

spsq

baker's linen

12 years 1 month ago

jwilder

Doyon vs American Baking Systems

12 years 1 month ago

Wynder

My First Loaf with my Brød and Taylor

12 years 1 month ago

Alvaremj

How long is too Long for bulk fermentation?

12 years 1 month ago

General Discussion and Recipe Exchange

monnyB

Where to start in this website!

12 years 1 month ago

BoyntonStu

First and Second set of photos of 2 loafs from my...

12 years 1 month ago

Grenage

Hydration % Calculation

12 years 1 month ago

satimis

How to make heavy cream for whip

12 years 1 month ago

bread10

Clay pot and soaking

12 years 1 month ago

Grenage

Scoring turns to 'tearing'.

12 years 1 month ago

BKSinAZ

Difficult time establishing under or over...

12 years 1 month ago

sournewb71

Tasting sourdough starter....what should we be...

12 years 1 month ago

bdatxmama

New owner of Verona Assistent

12 years 1 month ago

afrika

scoring

12 years 1 month ago

aytab

Lesson on distraction

12 years 1 month ago

Nersh

Weird Sandwich Bread Recipe

12 years 1 month ago

Skibum

JMonkey's Poolish Baguette

12 years 1 month ago

badmajon

Best book for sourdough beginners?

12 years 1 month ago

Anomalous

Greetings fron London, UK.

12 years 1 month ago

Whole Grains

Anomalous

Pumpernickel: should it shrink overnight?

12 years 1 month ago

wspahr

Hot Cross Buns

12 years 1 month ago

dvirkk

Rising and Rising again, but why?

12 years 1 month ago

Wynder

My Poor Boule

12 years 1 month ago

aytab

Silicone Loaf Pans

12 years 1 month ago

General Discussion and Recipe Exchange

Janwa

Not Having Much Luck With Overnight Retardation

12 years 1 month ago

petercook

Lacking that deep wheaty flavor

12 years 1 month ago

bluesaturn

Bubbles on the dough surface? Is this normal?

12 years 1 month ago

shastaflour

Is it worth it to proactively fix our KitchenAid...

12 years 1 month ago

laura seim

why so many bread recipes with AP flour?

12 years 1 month ago

clazar123

Anybody have the list of all countries...

12 years 1 month ago

simon3030

Spelt loaf - first attempt

12 years 1 month ago

sustainthebaker

The Sour of the dough

12 years 1 month ago

BoyntonStu

Gray/grey white bread?

12 years 1 month ago

Mdboatbum

Hi from our Nation's Capital

12 years 1 month ago

Wynder

My First Baguettes

12 years 1 month ago

boomerang

Experienced baker needed for small bakery

12 years 1 month ago

boomerang

Hello from Monroe, WI

12 years 1 month ago

YBMHP

Quest for the Absolute PERFECT Croissant!

12 years 1 month ago

PaulZ

PRE_FERMENT FLOUR PERCENTAGES

12 years 1 month ago

reeniechen

No Longer Needed

12 years 1 month ago

ScottBoyd

Not getting hard crust when using my baking stone

12 years 1 month ago

ScottBoyd

New From St. Louis, MO

12 years 1 month ago

YBMHP

How to have fresh croissants int he morning???

12 years 1 month ago

Appleseeed

Proofing questions

12 years 1 month ago

sournewb71

Desem Starter - When is it ripe? - How to use it?

12 years 1 month ago

bagel_and_rye

Transcript of March 2012 #BreadChat (from Twitter)

12 years 1 month ago

Trialer70

Hot dog bun pans for home ovens

12 years 1 month ago

Wynder

Some of my Pastries...

12 years 1 month ago

Wynder

Checking in from Delaware

12 years 1 month ago

Davidkatz

Mazta season is here!

12 years 1 month ago

neilbaldwyn

Spiral Mixing

12 years 1 month ago

reeniechen

No Longer Needed

12 years 1 month ago

Bread Head

Final Rise Question

12 years 1 month ago

LaurenAshley

Starter triples in 8 hrs- now what?

12 years 1 month ago

Pizza, focaccia, and flat breads

bagel_and_rye

#BreadChat -- tune in March 14

12 years 1 month ago

Elagins

Imported Type 00 Pizza Flour - Pivetti vs. Caputo

12 years 1 month ago

LLM777

Converting sugar/potato flake/water starter to...

12 years 1 month ago

AnnaInNC

Pullman Pans available from Bed, Bath and Beyond...

12 years 1 month ago

Bakeries, Shops, and Pizza Joints

HeidiH

Our palate has been ruined.

12 years 1 month ago

BoyntonStu

Name for a New Bakery - Is this name too far out?

12 years 1 month ago

TXSREB129

Help!!! Need Italian sweets recipe...

12 years 1 month ago

afrika

sourdough APPLE IPAD app

12 years 1 month ago

Photos & Photography

goodforbusiness

Rye and spelt sourdough

12 years 1 month ago

Urchina

ITJB Week 14: Loaf Babka (3/10/12 - 3/17/12) --...

12 years 1 month ago

sournewb71

Starter micro flora and the fridge...Gerard...

12 years 1 month ago

aytab

Irish Soda Bread

12 years 1 month ago

Robde

Yeast amounts for various mixing

12 years 1 month ago

Whole Grains

rayel

WHole Wheat Yogurt Bread

12 years 1 month ago

clazar123

Dough deterioration when kefir used

12 years 1 month ago

alpenrose

Wheat Montana: White Whole Wheat

12 years 1 month ago

metropical

Cloche bake Pizza dough to bread

12 years 1 month ago

Grains and milling

charbono

Milling Corn (Maize)

12 years 1 month ago

tn gabe

Rolling out multi-dozen croissant batches

12 years 1 month ago

Our Crumb

Silent Spring: Umpteenth Epic Miche Fail

12 years 1 month ago

samf526

gummy Levain texture and final dough texture

12 years 1 month ago

Quick Breads

Sudz

Egg Bread - Super dissapointing. Anyone have a...

12 years 1 month ago

AramS

Stuck at the mixing stage

12 years 1 month ago

Wanna Bake

Hello from Central Maine

12 years 1 month ago

Nepakshi

Best stage to use the starter

12 years 1 month ago

ramat123

Does bulk fermenation differ from shaped loaves...

12 years 1 month ago

websteramey

all purpose flour

12 years 1 month ago

vstyn

cocktail rye bread

12 years 1 month ago

Felila

Using a straight razor for a lame?

12 years 1 month ago

Baker Frank

Starter flour

12 years 1 month ago

dablues

KAF Bread & KAF All Purpose

12 years 1 month ago

ibor

How long will my braided bread be?

12 years 1 month ago

satimis

Gold spongy cake recipe

12 years 1 month ago

MNBäcker

Rehydrate dried Rosemary?

12 years 1 month ago

Davidkatz

Happy Purim! Golden Norwitch...

12 years 1 month ago

patnx2

Going for awhile

12 years 1 month ago