Recent Posts

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

patnx2

Thanks to David and Pat

13 years 6 months ago

appendix

no knead bread containers

13 years 6 months ago

varda

very sour bread made from not so sour starter

13 years 6 months ago

BellesAZ

Pane Siciliano - BBA interpretation

13 years 6 months ago

mivigliotti

Peter Reinharts artisan breads

13 years 6 months ago

Aideuis

Guinness is not just for drinking

13 years 6 months ago

elcouisto

I've had to reduce the amount of yeast in...

13 years 6 months ago

Whole Grains

rayel

Sesame Buttermilk Bread

13 years 6 months ago

Brick and earth ovens

dantortorici

Baking bread in a WFO with a fire still going

13 years 6 months ago

qahtan

cheese fabulous cheese

13 years 6 months ago

qahtan

Dads cookie cake

13 years 6 months ago

mivigliotti

Reinharts french bread recipe

13 years 6 months ago

Gear

rayel

Another use for your steel

13 years 6 months ago

chefkill

Sticky Buns BBA

13 years 6 months ago

Introductions and Ideas

chefkill

Greetings from S Florida

13 years 6 months ago

rxcsyrus

100% pain

13 years 6 months ago

SallyBR

Den Lepard's Roasted Potato Focaccia

13 years 6 months ago

rxcsyrus

bba pain de campagne

13 years 6 months ago

rxcsyrus

bba pain de campagne

13 years 6 months ago

baker daniel

Sourdough Starter / Ingredient Question

13 years 6 months ago

Cookies, Cakes, and Pastries

jennyloh

Baguette is not white - why?

13 years 6 months ago

3 Olives

Pound Cake Storage

13 years 6 months ago

rxcsyrus

here they are zucchini bread

13 years 6 months ago

jbaudo

Where to start?

13 years 6 months ago

gary.turner

Double wall baking pans

13 years 6 months ago

Misc.

jowilchek

Kneading or Stretch an Fold or both

13 years 6 months ago

MickiColl

Help with KA stand mixer

13 years 6 months ago

Photos & Photography

rxcsyrus

picture help

13 years 6 months ago

jannrn

Colorado HELP!!

13 years 6 months ago

dolcebaker

trouble with Italian Artisan Bread

13 years 6 months ago

bnom

Side by side comparison of two different steaming...

13 years 6 months ago

flourgirl51

whole wheat tortillas

13 years 6 months ago

robbor

smaller loaves, cooking time and oven temperature

13 years 6 months ago

Renee B

slicer

13 years 6 months ago

dablues

Savory Sweet Potato Bread

13 years 6 months ago

Ju-Ju-Beads

Durum flour handled too much?

13 years 6 months ago

KristinKLB

Unable to revive my "levain". It smells...

13 years 6 months ago

msgenie516

Be VERY CAREFUL when buying a Hobart N50 or other...

13 years 6 months ago

mrfrost

Honeyville Coupon 15% off

13 years 7 months ago

Bread Machine recipes

Janknitz

Favorite Best-Ever Bread Machine Recipe for bread...

13 years 7 months ago

Gwen

Poilane Grey Flour

13 years 7 months ago

SteveB

Interesting Bread Ingredient

13 years 7 months ago

Professional Concerns

brink.sebastian

Advice needed on doughs for new bakery.

13 years 7 months ago

bread10

No luck with Khorasan Flour (Kamut) ?

13 years 7 months ago

Eidetix

Multiple Bosch mixers on eBay

13 years 7 months ago

miamaria

Refrigerating a starter that's used daily

13 years 7 months ago

Pizza, focaccia, and flat breads

wassisname

Why Bulk Ferment?

13 years 7 months ago

busymate

pizza dough

13 years 7 months ago

ruckerz

excessive hooch after a week in the fridge == bad...

13 years 7 months ago

denimdemon

My first ciabatta

13 years 7 months ago

msbreadbaker

Too Much Starter?

13 years 7 months ago

GSnyde

Questions about Sourdough Shaping and Sizing

13 years 7 months ago

Lucy-Sue

The different flours

13 years 7 months ago

bakeware in NY

13 years 7 months ago

bnom

Can I blame the Pineapple Express (humidity) for...

13 years 7 months ago

cgmeyer2

how do i convert a 50% starter to a higher %

13 years 7 months ago

gingerbob

First attempt at Autolyse

13 years 7 months ago

Ruralidle

A recipe from Sally Clarke's in Kensington,...

13 years 7 months ago

Igwiz

GFS now carries Pillsbury Bakery Flour

13 years 7 months ago

Bread Machine recipes

foodslut

Colleague has "dry, crumbly" bread...

13 years 7 months ago

nycbaker11

Please help me with my 2nd attempt at High...

13 years 7 months ago

Pizza, focaccia, and flat breads

csimmo64

What? A Conveyor Loader?

13 years 7 months ago

hydestone

Pizza on the Grill

13 years 7 months ago

probably34

AP flour in French Bread

13 years 7 months ago

probably34

Russian Black Bread

13 years 7 months ago

highmtnpam

Cookbook Authors and relative humidity

13 years 7 months ago

ruckerz

Source of flour in Denver?

13 years 7 months ago

BerniePiel

Tartine Bread, my first "Basic Country Bread...

13 years 7 months ago

Eidetix

Using a stand mixer w/o paddle attachment

13 years 7 months ago

butterflygrooves

Can someone explain these flours to me?

13 years 7 months ago

Gear

BNLeuck

In search of a wooden bread slicing guide...

13 years 7 months ago

Whole Grains

miamaria

Converting white bread recipe to whole wheat

13 years 7 months ago

moldyclint

Starter international move

13 years 7 months ago

rodentraiser

Do I HAVE to score baguettes?

13 years 7 months ago

Introductions and Ideas

probably34

Bread

13 years 7 months ago

hydestone

Bread Recipes That Use Many Eggs

13 years 7 months ago

Trishinomaha

Sourdough Sandwich Bread

13 years 7 months ago

bpezzell

Anybody have a recipe for 'cherniy hleb'

13 years 7 months ago

hanseata

Interesting Experiment with Sourdough Starters

13 years 7 months ago

mrosen814

What's the deal with malt syrup?

13 years 7 months ago

Ruralidle

Richard Bertinet baking bread - video

13 years 7 months ago

Aideuis

Bottom BLOW OUT

13 years 7 months ago

Matt_in_the_OC

Baguette Problem

13 years 7 months ago

Lucifer

Alternative acidity scale in degrees?

13 years 7 months ago

breadman_nz

Decision Made: Electrolux N22 'Royal'

13 years 7 months ago

elcouisto

My doughs are very elastic... Reasons?

13 years 7 months ago

venkitac

Does barley malt syrup contain amylase?

13 years 7 months ago

hydestone

Crackling Crust

13 years 7 months ago

hydestone

Homemade Peel

13 years 7 months ago

hydestone

Couche and Benneton

13 years 7 months ago

hydestone

Sourdough Starter No Longer Works

13 years 7 months ago