Recent Posts

SallyBR

Vienna Bread, a question

13 years 1 month ago

breadsong

LA Times article on grinding your own flour

13 years 1 month ago

Jean-Paul

Going on holiday to central England... would love...

13 years 1 month ago

BostonMaria

No-Knead whole wheat and flaxseed

13 years 1 month ago

Ryan Sandler

Major events in the "Bread Revolution...

13 years 1 month ago

rhaazz

80% hydration = pancake batter

13 years 1 month ago

BeekeeperJ

Overproof Question

13 years 1 month ago

Wild-Yeast

Tartine & The Fresh Loaf - Wall Street Journal

13 years 1 month ago

elissabee

Grapes in starter, just experimenting here

13 years 1 month ago

BostonMaria

Rosemary flavor in a no-knead

13 years 1 month ago

nicodvb

Is LB Casei mesophilic or termophilic?

13 years 1 month ago

nicodvb

What is exactly cornflour?

13 years 1 month ago

spsq

Question about Tartine bread baking

13 years 1 month ago

Janetcook

Retarding Loaves In Refrigerator

13 years 1 month ago

Barbarat

how to entice a hubby to eat healthy bread:...

13 years 1 month ago

SteveB

Video - Craig Ponsford Bakes Ciabatta Integral

13 years 1 month ago

Mason

How to get better steaming?

13 years 1 month ago

hmspride

Vancouver Whole Wheat Flour?

13 years 1 month ago

Pop N Fresh

Bill Yosses (White House Pastry Chef) at Harvard...

13 years 1 month ago

yankeedave

No lead in unglazed tiles?

13 years 1 month ago

Bill Pass

Petit Fours

13 years 1 month ago

Yuval35

Cocao powder Vs gluten development

13 years 1 month ago

NCKathryn

garlic semolina attempt

13 years 1 month ago

rhaazz

I get breadsticks when I want baguettes

13 years 1 month ago

Pizza, focaccia, and flat breads

G-man

Thiols? Or something else?

13 years 1 month ago

dwfender

Heavy Topped Pizzas

13 years 1 month ago

elissabee

First starter--am I doing this right?

13 years 1 month ago

elissabee

Hello from New Jersey

13 years 1 month ago

hening

japanese white bread

13 years 1 month ago

Azazello

A miche

13 years 1 month ago

merlie

Chestnut flour bread - one yummy - one not so...

13 years 1 month ago

Dough-No

Baguette Pans in Toronto

13 years 1 month ago

gringogigante

My sourdough is SO sour....

13 years 1 month ago

Professional Concerns

Pop N Fresh

Statistics for Bakery Business Plans

13 years 1 month ago

sam

Wet paint smell?

13 years 1 month ago

freerk

almost spring on the side of my loaf of white...

13 years 1 month ago

AnnaInNC

Noodles, anyone ?

13 years 1 month ago

pmccool

Palmiers @ Mark Sinclair

13 years 1 month ago

bobkay1022

S.D. Bread

13 years 1 month ago

SallyBR

Tartine Country Rye

13 years 1 month ago

Mary Fisher

Yeast as an additive? - LONG post

13 years 1 month ago

Craig Stevens

BBB: Burnt Bottom Brioche: WHY?!

13 years 1 month ago

Caperchick

VITA MIXER 4000

13 years 1 month ago

Aideuis

Any body live in Boston

13 years 1 month ago

greychamp

Sourdough Multigrain Struan

13 years 1 month ago

merlie

About to give up and/or sit down and cry!

13 years 1 month ago

purplepig

Kindle - for recipes

13 years 1 month ago

michael p

My first sourdough loaves ->

13 years 1 month ago

ramat123

Home oven mysteries

13 years 1 month ago

sam

Viking stand mixer revolutions

13 years 1 month ago

Grains and milling

Crider

Country Living vs. Wonder Jr grain mills?

13 years 1 month ago

Ingredients

DonC

General Mills Full Strength Flour #53395 50lb -...

13 years 1 month ago

Mebake

Starter Bubbles, Bottom to Top?

13 years 1 month ago

bencheng

Blisters on bagels

13 years 1 month ago

bencheng

Scoring baguette

13 years 1 month ago

RoBStaR

New baker- Any criticism?

13 years 1 month ago

revolution9

Hello! New member here!

13 years 1 month ago

breadsong

Pain à la bière - Beer bread (buns, in this case)

13 years 1 month ago

jackie9999

My first Focaccia

13 years 1 month ago

Books

caryn

New bread book?!

13 years 1 month ago

cpanza

BBA Challenge 2011: Week Nine - Cinnamon Raisin...

13 years 1 month ago

paulheels

Slowing down the second rise.

13 years 1 month ago

Janetcook

Starter with a Rotten Egg aroma

13 years 1 month ago

BellesAZ

Nice Video demonstrating Lame cuts on Baguettes

13 years 1 month ago

SallyBR

Has anyone tried Tartine's English muffins?

13 years 1 month ago

intelplatoon

Fridge too cold??

13 years 1 month ago

Ingredients

pattycakes

Grape seed flour

13 years 1 month ago

Anonymous baker (not verified)

Grinding your own grain

13 years 1 month ago

Gear

T Cake

What do you think to these?

13 years 1 month ago

sam

My attempt of Vermont Sourdough

13 years 1 month ago

EmelineS

Novice baguette results

13 years 1 month ago

Caltrain

Lean vs. "All-in" pre-ferments?

13 years 1 month ago

sshipper

Substitutions for Fruit Glazes for Bundt Cakes...

13 years 1 month ago

lbcheatham

Had to switch flour, need help

13 years 1 month ago

bagel_and_rye

Words of Encouragement for New Bread Bakers

13 years 1 month ago

Rico Laguna

Is there a DUMBED DOWN version of building and...

13 years 1 month ago

teketeke

Japanese white sandwich loaf with raisin yeast...

13 years 1 month ago

Pizza, focaccia, and flat breads

MadAboutB8

I wonder why do we have to add yeast in Sourdough...

13 years 1 month ago

keriann

Pizza in a toaster oven

13 years 1 month ago

brian@clarkeipl...

Starter Help

13 years 1 month ago

emmsf

Pain de Mie Formulas

13 years 1 month ago

jenniferw

Coffeecake, no rise

13 years 1 month ago

JustinB

Irish Soda Bread

13 years 1 month ago

MartiniConQueso

Gnu member

13 years 1 month ago

Dwayne

Bread Baker's Apprentice (BBA) Recipe...

13 years 1 month ago

gringogigante

Is there a healthy preservative that I can add to...

13 years 1 month ago

hening

carrot bread

13 years 1 month ago

awysocki

Homemade Proofer for $44.61 using DIY store for...

13 years 1 month ago

janniethebaker

Rogue use of starter

13 years 1 month ago

Quick Breads

Amori

Cinnamon Doughnut Muffins

13 years 1 month ago

flournwater

Bleached Baguettes

13 years 1 month ago

Rico Laguna

Building my STARTER: How BUBBLY should it be...

13 years 1 month ago

sourdoughnut

Sourdough health benefits

13 years 1 month ago

mdrdds

Wooden lifter

13 years 1 month ago

bagel_and_rye

March events for the Chicago Amateur Bread Bakers

13 years 1 month ago

kimemerson

Relationshipe between developing starter and new...

13 years 1 month ago

swtgran

coconut oil

13 years 2 months ago

Maj. Paranoia

So... why is a flaky pie crust so desirable?

13 years 2 months ago