Recent Posts

Foamheart

Greetings and Well Met One & All

13 years 2 months ago

emmsf

Baker's Math and Soakers

13 years 2 months ago

kimemerson

Why not bleached? Why such high Hyd. to begin?...

13 years 2 months ago

varda

dough temperature

13 years 2 months ago

gringogigante

Rephrasing -- turning a liquid starter to a firm...

13 years 2 months ago

BELFAST

using snow melted for water in breadmaking

13 years 2 months ago

davidg618

Why is an open crumb desired?

13 years 2 months ago

Donna322

Bagel recipe problem

13 years 2 months ago

Dowens8

First Struan

13 years 2 months ago

coffeetester

Sourdough Sausage Rolls

13 years 2 months ago

Dowens8

Corn meal burning the bottom of my bread?

13 years 2 months ago

Ruralidle

UK based baking course for TFL users?

13 years 2 months ago

ehanner

Large proofing Basket source?

13 years 2 months ago

ssor

bleaching

13 years 2 months ago

jstreed1476

Cracking Your Baking Stone: New Techniques,...

13 years 2 months ago

snihan

Advice on Stand Mixers

13 years 2 months ago

JLCorbin

Home Bread Proofer Business Project

13 years 2 months ago

Thomas Parr

Doukhobor Bread Recipe

13 years 2 months ago

ssor

english muffins

13 years 2 months ago

Baking stone cracked, don't do this!

13 years 2 months ago

mjbleck

High Hydration Quandry

13 years 2 months ago

Pizza, focaccia, and flat breads

Syd

Yet another miche!

13 years 2 months ago

TylerDavis

high hydration pizza recipe in Peter Reinhart...

13 years 2 months ago

medex

Need some pointers on my first simple stand mixer...

13 years 2 months ago

Cookies, Cakes, and Pastries

fullmoon

Seattle Bakers

13 years 2 months ago

sansanmlg

croissant

13 years 2 months ago

Scott Grocer

Help adapt formula for use with levain

13 years 2 months ago

gringogigante

How do you "dry" a starter?

13 years 2 months ago

gringogigante

Converting liquid starter to a sponge starter.......

13 years 2 months ago

gringogigante

Bread Art! Post your masterpiece here.....

13 years 2 months ago

gringogigante

How much gluten flour should I add?

13 years 2 months ago

cpanza

BBA Challenge 2011: Week Five - Italian Casatiello

13 years 2 months ago

Conjuay

Hello from Orlandough!

13 years 2 months ago

tomsgirl

2nd bake off of Vermont Sourdough getting better..

13 years 2 months ago

olaugeb

Help with design of earthenware baker ( römertopf...

13 years 2 months ago

drdudidu

How can I know if my sourdough smell right?

13 years 2 months ago

MapMaker

.Dourdough starter

13 years 2 months ago

bubble

Hi, i m from Indonesia

13 years 2 months ago

tomsgirl

first attempt at Golden Raisin Bread

13 years 2 months ago

ben zipperer

tartine's "scoring" of bottom of...

13 years 2 months ago

Sjadad

Tartine Basic Country Bread

13 years 2 months ago

lexie

happy chinese new year~~ walnut bread

13 years 2 months ago

Bakeries, Shops, and Pizza Joints

ehanner

Bread Stick Suggestions?

13 years 2 months ago

GSnyde

Bread-Making Video from Della Fattoria

13 years 2 months ago

Kitchen Barbarian

Costco ConAgra Harvest Flour

13 years 2 months ago

Cookies, Cakes, and Pastries

RosaryMan

2 Year Old Rye Flour

13 years 2 months ago

saltandserenity

Apple Fritters

13 years 2 months ago

KristinP

Making bread with homebrew mash

13 years 2 months ago

Gear

khaos

Assistent Original (aka Magic Mill DLX) really...

13 years 2 months ago

KristinP

Annyang Hasaeyo from South Korea

13 years 2 months ago

Leslie B

Prefermentation- failed; rising- probably too...

13 years 2 months ago

Gunnersbury

Challah without braiding?

13 years 2 months ago

probably34

Blow outs

13 years 2 months ago

kolobezka

Questions about Mini´s favourite rye

13 years 2 months ago

Joey Moose

Crispy and chewy - do not want

13 years 2 months ago

tomsgirl

Did I kill it?

13 years 2 months ago

Donna322

New loaf

13 years 2 months ago

MNBäcker

Hello from Minnesota

13 years 2 months ago

Grains and milling

Mema

Wheat - differences and storage

13 years 2 months ago

Dowens8

New and loving life again

13 years 2 months ago

Dowens8

Double the barm???

13 years 2 months ago

bagel_and_rye

Announcing the Chicago Amateur Bread Bakers...

13 years 2 months ago

Barbara Krauss

Too much steam?

13 years 2 months ago

judithh

Help! Poor results with instant yeast

13 years 2 months ago

Whole Grains

StuartG

Understanding Flour

13 years 2 months ago

cynthia7214

CAN I MAKE OAT FLOUR BY FOOD PROCESSING OATMEAL?

13 years 2 months ago

AnnaInNC

How to pronounce "poolish "

13 years 2 months ago

Cookies, Cakes, and Pastries

nicodvb

How much over-sour dough to use?

13 years 2 months ago

Maj. Paranoia

"Meanwhile, wash the cold, firm butter until...

13 years 2 months ago

lexie

my bread-----rye bread

13 years 2 months ago

bobkay1022

Variety Baking Today

13 years 2 months ago

Brick and earth ovens

ClimbHi

Oven Door

13 years 2 months ago

butterflygrooves

White/wheat spiral sandwich bread?

13 years 2 months ago

Janknitz

Tipo 00 Flour

13 years 2 months ago

merlie

My attempt at Franko's spelt bread was a...

13 years 2 months ago

Janice Boger

braided broiche

13 years 2 months ago

Sjadad

New Member

13 years 2 months ago

ramat123

Minimal time for retarding dough

13 years 2 months ago

ramat123

Rye in starter vs Rye in final recipe

13 years 2 months ago

Brot Backer

Over night proof question musings.

13 years 2 months ago

cpanza

BBA Challenge 2011: Week 4: French Brioche!

13 years 2 months ago

Paul Paul Paul ...

Too much yeast in my poolish! Quick fix?

13 years 2 months ago

Emelye

An intro and Hello!

13 years 2 months ago

rodrip

Scrubber for removing dough

13 years 2 months ago

Pizza, focaccia, and flat breads

Dough-No

Stand Mixer questions

13 years 2 months ago

Maeve

Adding Semolina/Durum flour to my pizza dough

13 years 2 months ago

bobchristenson

Bread math

13 years 2 months ago

tordoc

Improving Food Processor Baguettes

13 years 2 months ago

Books

kumitedad

How To Bake Bread: The Five Families of Bread by...

13 years 2 months ago

hmspride

Newbie in desperate need of guidance

13 years 2 months ago

alldogz

Thermapens on sale

13 years 2 months ago

Brick and earth ovens

tomsgirl

weber bullet acting like a wood oven?

13 years 2 months ago

jameslee

Ciabbata with Ferment

13 years 2 months ago

rlmoon

Okay to Transfer Starter

13 years 2 months ago

bobchristenson

Starter: Refresh before or after?

13 years 2 months ago

FoodHacker

My very first try at brioche and making bread...

13 years 2 months ago

azelia

High Percentage of Fats in Bread

13 years 2 months ago

Guyandhisbread

Toasted Flour

13 years 2 months ago