Recent Posts

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Greetings from Indiana

13 years 6 months ago

fminparis

My Baguettes

13 years 6 months ago

fminparis

Correction of "My baguettes" post

13 years 6 months ago

longhorn

My Try at Eric's Fave Rye

13 years 6 months ago

Misc.

Chuck

Stuck Cloth Needn't Deflate ???

13 years 6 months ago

SteveB

All We Are Saying, Is Give Bread a Chance

13 years 6 months ago

Baking for Special Needs

berryblondeboys

Well, I'm back to revisiting going gluten...

13 years 6 months ago

Professional Concerns

saumhain

High education for future bakers

13 years 6 months ago

lennyk

Rich Man Brioche woes

13 years 6 months ago

mauiman

banneton transfer

13 years 6 months ago

Ingredients

Mary Clare

non-diastatic malt powder

13 years 6 months ago

Lord Jezo

My first week of baking

13 years 6 months ago

Eidetix

Help me: My pain a l'ancienne comes out flat

13 years 6 months ago

Yuval35

Sourdough feeding help

13 years 6 months ago

Kitchen Barbarian

Baguette woes

13 years 6 months ago

Pain Partout

Searching for Brotforms (Brotformen)

13 years 6 months ago

"Le Waf" Liege Waffles from Lake Tahoe...

13 years 6 months ago

ronhol

Buttercream Icing

13 years 6 months ago

metropical

Bosch use for dough

13 years 6 months ago

Books

radiomike

Help Interpreting Calvel's Taste of Bread...

13 years 6 months ago

Experimental Baker

will weather affect countertop starter?

13 years 6 months ago

ggage

brand new n-50

13 years 6 months ago

clazar123

Need some holiday suggestions

13 years 6 months ago

Brick and earth ovens

AnnaInNC

Ceramic Grill

13 years 6 months ago

Anonymous baker (not verified)

AB&P Brioche Help

13 years 6 months ago

Whole Grains

berryblondeboys

FINALLY made a 100% whole wheat bread that did...

13 years 6 months ago

Eidetix

Greetings to the fabulous Leolady

13 years 6 months ago

blamejane

confused about cold fermentation

13 years 6 months ago

chefkill

Norwich sourdough from wild yeast

13 years 6 months ago

Pizza, focaccia, and flat breads

Tadpole

Sourdough

13 years 6 months ago

MarkS

Question about proofing dough balls

13 years 6 months ago

Leolady

Kansas Newbie

13 years 6 months ago

blamejane

problems with cold fermentation of PR Classic...

13 years 6 months ago

Ryan Sandler

Cutting baguette's in cross-section: Why,...

13 years 6 months ago

saltandserenity

Happy Birthday to me!

13 years 6 months ago

chefkill

New Starter

13 years 6 months ago

Paul Paul Paul ...

Question on Degassing/S&F

13 years 6 months ago

Grains and milling

jeffesonm

Nutritional Benefits of Fresh Milled Flour?

13 years 6 months ago

jyslouey

High fibre cookies with nuts

13 years 6 months ago

GSnyde

Babka Question: Would it be a sin...

13 years 6 months ago

clazar123

I count 8 jars of starter-all different...

13 years 6 months ago

berryblondeboys

Hobart N50 versus Globe SP5

13 years 6 months ago

BellesAZ

Madame Meng's Soft Custard Bread with images

13 years 6 months ago

berryblondeboys

If a Mixer has a #10 hub for attachments, can you...

13 years 6 months ago

ramat123

Pain de mie - Problems when oiling

13 years 6 months ago

majorvox

Proofing proceedure question

13 years 6 months ago

hankhus

Sourdough pizzas using a rolling machine

13 years 6 months ago

Floydm

Krakow Bagels recipe online

13 years 6 months ago

jeffy1021

temperature regulation tips?

13 years 6 months ago

majorvox

Hello from Renton Washington! First time post

13 years 6 months ago

Experimental Baker

feeding starter, bulk/personal, how often?

13 years 6 months ago

Yuval35

Brioche question

13 years 6 months ago

msgenie516

The PERFECT bread recipe for the beginning baker...

13 years 6 months ago

MadAboutB8

Does bread making make you a better cook/baker?

13 years 6 months ago

midwest baker

Mediterranean Rolls

13 years 6 months ago

Lucy-Sue

How do you dry starter?

13 years 6 months ago

Paul Paul Paul ...

Two questions about dealing with dough

13 years 6 months ago

Yuval35

Brioche Question

13 years 6 months ago

eat.bread

CSB or CSA for Bread

13 years 6 months ago

OttovonBrot

Trying to improve my bread

13 years 6 months ago

G-man

Disaster

13 years 6 months ago

AnnieT

Semolina Bread

13 years 6 months ago

breitbaker

The moistest easiest chocolate cake...

13 years 6 months ago

StuartG

Failing poke test - am I under or over fermenting?

13 years 6 months ago

inabech

No-knead bread in LeCreuset Pate Terrine Pan

13 years 6 months ago

chetc

my rye bread (hmm)

13 years 6 months ago

gaaarp

Did I Kill My Starter?

13 years 6 months ago

Ingredients

Postal Grunt

Local flour sources in New England

13 years 6 months ago

saltandserenity

Giant Chocolate Fleur de Sel Cookies

13 years 6 months ago

Baking for Special Needs

busy lizzy

Gluten Free Bread recipes

13 years 6 months ago

Martyn

I'm back after refitting my kitchen

13 years 6 months ago

probably34

Rice Flour for dusting

13 years 6 months ago

SteveB

Lionel Vatinet on Dough Mixing

13 years 6 months ago

jeffy1021

Another Tartine Country Loaf

13 years 6 months ago

Pizza, focaccia, and flat breads

StuartG

How can I have bread all weekend?

13 years 6 months ago

Whole Grains

hanseata

Lübecker - Whole Grain Yeasted Sandwich Bread

13 years 6 months ago

gary.turner

Ref: American Pie

13 years 6 months ago

tgamblr

Sourdough Help

13 years 6 months ago

rodentraiser

Now what am I doing wrong?

13 years 6 months ago

Yuval35

Sourdough feeding help!

13 years 6 months ago

Dwayne

Multiple Bakes on a single day

13 years 6 months ago

cex112

Questions on no-knead bread

13 years 6 months ago

AnnaInNC

Rise your dough in the microwave

13 years 6 months ago

bread10

Baking in top element electric oven

13 years 6 months ago

Lucifer

Value of fold and stretch

13 years 6 months ago

frogdog

Starter at room temperature

13 years 6 months ago

Sudz

Just starting out

13 years 6 months ago

Syd

Do you allow your sourdough to double during bulk...

13 years 6 months ago

Misc.

Tadpole

What Kind of Dough

13 years 6 months ago

Professional Concerns

cliffgarz

Opening a Pizzeria

13 years 6 months ago

Ingredients

BNLeuck

Gold 'n White Flour - high extraction?

13 years 6 months ago

Toppings

marlnock

Bruschettary goodness

13 years 6 months ago

marlnock

Lovely taste but where's that smell??

13 years 6 months ago

Felila

The oil makes a difference in ciabatta

13 years 6 months ago

denimdemon

Super dense bread. What is going wrong?

13 years 6 months ago

qahtan

yummy picture

13 years 6 months ago

mivigliotti

Cake Yeast

13 years 6 months ago

pearly

Brewers skimmings

13 years 6 months ago

hilo_kawika

Citric acid as a preservative

13 years 6 months ago