Recent Posts

lexie

happy chinese new year~~ walnut bread

13 years 3 months ago

Bakeries, Shops, and Pizza Joints

ehanner

Bread Stick Suggestions?

13 years 3 months ago

GSnyde

Bread-Making Video from Della Fattoria

13 years 3 months ago

Kitchen Barbarian

Costco ConAgra Harvest Flour

13 years 3 months ago

Cookies, Cakes, and Pastries

RosaryMan

2 Year Old Rye Flour

13 years 3 months ago

saltandserenity

Apple Fritters

13 years 3 months ago

KristinP

Making bread with homebrew mash

13 years 3 months ago

Gear

khaos

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

13 years 3 months ago

KristinP

Annyang Hasaeyo from South Korea

13 years 3 months ago

Leslie B

Prefermentation- failed; rising- probably too...

13 years 3 months ago

Gunnersbury

Challah without braiding?

13 years 3 months ago

probably34

Blow outs

13 years 3 months ago

kolobezka

Questions about Mini´s favourite rye

13 years 3 months ago

Joey Moose

Crispy and chewy - do not want

13 years 3 months ago

tomsgirl

Did I kill it?

13 years 3 months ago

Donna322

New loaf

13 years 3 months ago

MNBäcker

Hello from Minnesota

13 years 3 months ago

Grains and milling

Mema

Wheat - differences and storage

13 years 3 months ago

Dowens8

New and loving life again

13 years 3 months ago

Dowens8

Double the barm???

13 years 3 months ago

bagel_and_rye

Announcing the Chicago Amateur Bread Bakers...

13 years 3 months ago

Barbara Krauss

Too much steam?

13 years 3 months ago

judithh

Help! Poor results with instant yeast

13 years 3 months ago

Whole Grains

StuartG

Understanding Flour

13 years 3 months ago

cynthia7214

CAN I MAKE OAT FLOUR BY FOOD PROCESSING OATMEAL?

13 years 3 months ago

AnnaInNC

How to pronounce "poolish "

13 years 3 months ago

Cookies, Cakes, and Pastries

nicodvb

How much over-sour dough to use?

13 years 3 months ago

Maj. Paranoia

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

13 years 3 months ago

lexie

my bread-----rye bread

13 years 3 months ago

bobkay1022

Variety Baking Today

13 years 3 months ago

Brick and earth ovens

ClimbHi

Oven Door

13 years 3 months ago

butterflygrooves

White/wheat spiral sandwich bread?

13 years 3 months ago

Janknitz

Tipo 00 Flour

13 years 3 months ago

merlie

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

13 years 3 months ago

Janice Boger

braided broiche

13 years 3 months ago

Sjadad

New Member

13 years 3 months ago

ramat123

Minimal time for retarding dough

13 years 3 months ago

ramat123

Rye in starter vs Rye in final recipe

13 years 3 months ago

Brot Backer

Over night proof question musings.

13 years 3 months ago

cpanza

BBA Challenge 2011: Week 4: French Brioche!

13 years 3 months ago

Paul Paul Paul ...

Too much yeast in my poolish! Quick fix?

13 years 3 months ago

Emelye

An intro and Hello!

13 years 3 months ago

rodrip

Scrubber for removing dough

13 years 3 months ago

Pizza, focaccia, and flat breads

Dough-No

Stand Mixer questions

13 years 3 months ago

Maeve

Adding Semolina/Durum flour to my pizza dough

13 years 3 months ago

bobchristenson

Bread math

13 years 3 months ago

tordoc

Improving Food Processor Baguettes

13 years 3 months ago

Books

kumitedad

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

13 years 3 months ago

hmspride

Newbie in desperate need of guidance

13 years 3 months ago

alldogz

Thermapens on sale

13 years 3 months ago

Brick and earth ovens

tomsgirl

weber bullet acting like a wood oven?

13 years 3 months ago

jameslee

Ciabbata with Ferment

13 years 3 months ago

rlmoon

Okay to Transfer Starter

13 years 3 months ago

bobchristenson

Starter: Refresh before or after?

13 years 3 months ago

Photos & Photography

FoodHacker

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

13 years 3 months ago

azelia

High Percentage of Fats in Bread

13 years 3 months ago

Guyandhisbread

Toasted Flour

13 years 3 months ago

flashfingers

Biga...how long does it last???

13 years 3 months ago

Whole Grains

Barbarat

Tartine's Whole Grain Seeded Bread

13 years 3 months ago

varda

Wondering about crackly crust

13 years 3 months ago

smasty

Wolf Double Ovens?

13 years 3 months ago

pear_tart

KoMo Grain Mill Flour Sifter

13 years 3 months ago

AnnaInNC

Steam insert in a loaf pan

13 years 3 months ago

dablues

Italian Style Flour [KAF]

13 years 3 months ago

tananaBrian

UPDATE: The Bread Challenge!

13 years 3 months ago

milkitten

My rye bread need to be diagnosed....

13 years 3 months ago

PeterPiper

Variation in scoring technique

13 years 3 months ago

Dough-No

Fact or Fiction

13 years 3 months ago

ssor

Bread can be better than money

13 years 3 months ago

bobchristenson

Whole Foods Bulk Flour - 10% discount

13 years 3 months ago

tomsgirl

Where to "start" {no pun intended}...

13 years 3 months ago

strick

My First Shot at Bagels

13 years 3 months ago

Pizza, focaccia, and flat breads

nBaker

Hi to All

13 years 3 months ago

Audj

Help needed with pizza dough recipe conversion

13 years 3 months ago

basbr

If stretch and fold is not an option

13 years 3 months ago

mjbleck

100% Hydration Baguette

13 years 3 months ago

AnnaInNC

How many instant potato flakes for 4 medium...

13 years 3 months ago

Cookies, Cakes, and Pastries

PeterPiper

San Diego bakers unite!

13 years 3 months ago

johannesenbergur

Scone virgin

13 years 3 months ago

GaryJ

Anyone familiar with the idea behind this?

13 years 3 months ago

mpiasec

hamelman bagle recipe did not float

13 years 3 months ago

SallyBR

Sometimes a person needs to give up....

13 years 3 months ago

FoodHacker

Hello everyone from East Tennessee!!

13 years 3 months ago

FoodHacker

Need help and have questions about making brioche

13 years 3 months ago

polo

Barley Malt Powder

13 years 3 months ago

Thomas Parr

Where can I purchase a La Cloche baker in Ontario

13 years 3 months ago

Cachi

Top Crust Separates from Crumb

13 years 3 months ago

Quick Breads

saltandserenity

Sour Cherry Almond Scones, Blueberry Scones

13 years 3 months ago

Dough-No

New from Toronto!

13 years 3 months ago

Bread Machine recipes

VA Susan

Perfect Timing Bread & Dough Maker

13 years 3 months ago

mjbleck

New from Oregon

13 years 3 months ago

csimmo64

Flour Protein Content for Sweet dough

13 years 3 months ago

kimemerson

side splitting/ boule explosion

13 years 3 months ago

CuriousLoafer

Hello to all!

13 years 3 months ago

fayee

whole wheat flour

13 years 3 months ago

kimemerson

spam blocker... how to contact Floyed et al.

13 years 3 months ago

Misc.

Karen Guse

Naming my bread

13 years 3 months ago

johannesenbergur

Help me get fluffy

13 years 3 months ago