Recent Posts

Jean-Paul

Sourdough Starter Exchange

13 years 8 months ago

Anonymous baker (not verified)

Couronne Bannetons?

13 years 8 months ago

Rosalie

Nutrimill in Hospital

13 years 8 months ago

bnom

A huge thank you to Norm and Stan for the NY...

13 years 8 months ago

stefano_arturi

mistake in Peter Reinhart's Pain au Levani (...

13 years 8 months ago

alabubba

Ft. Smith Restaurant supply

13 years 8 months ago

phxdog

Go Wet Young Man

13 years 8 months ago

sschmidt58

Introduction and thanks

13 years 8 months ago

Doughty

A "Down Under" Legend in the making.

13 years 8 months ago

quickquiche

unconventional ingredients

13 years 8 months ago

Carl Bergensis

Reinhart's starter vs. Leader's

13 years 8 months ago

Franko

A long overdue try at Pain au Levain

13 years 8 months ago

Gear

alabubba

Toaster

13 years 8 months ago

Anonymous baker (not verified)

Professional Planetary Mixers at Great Prices

13 years 8 months ago

GSLawson

Long Time Baker...New Member

13 years 8 months ago

GSLawson

Focaccia Recipe from Cook's Illustrated

13 years 8 months ago

gaaarp

Nick Malgieri's Seven Grain & Seed Bread...

13 years 8 months ago

Kroha

Hamelman's liquid levain culture question

13 years 8 months ago

Kingudaroad

Question about bulk fermenting at 55 to 60 degrees

13 years 8 months ago

Kroha

are professional baking classes useful for home...

13 years 8 months ago

Yippee

FYI: Mr. Lepard's advice on retarding high...

13 years 8 months ago

JeremyCherfas

Muffin trade secrets

13 years 8 months ago

Anonymous baker (not verified)

My Homemade Bagel Boards

13 years 8 months ago

sybram

Old Starter, Yuk!

13 years 8 months ago

TheresaB

First Croissant Dough!

13 years 8 months ago

Porkbutter

The scoop on Rice Flour

13 years 8 months ago

Books

Crumbly Baker

The Bread Baker's Apprentice: Are the...

13 years 8 months ago

Grains and milling

shlegminitism

Old Magic mill from salt lake city, utah

13 years 8 months ago

Whole Grains

Frequent Flyer

Heirloom wheat and Jim Lahey

13 years 8 months ago

mty917

Wheat Futures

13 years 8 months ago

Mira

My rye bread tastes very bland.

13 years 8 months ago

chykcha

Baking on a Grill?

13 years 8 months ago

GENE FOSTER

STORAGE OF FLOUR

13 years 8 months ago

abunaloaf

Spelt combined with other flours

13 years 8 months ago

Whole Grains

Newfieguy

Whole Wheat Flour VS Bread flour.

13 years 8 months ago

jowilchek

"Spelt Flour"

13 years 8 months ago

shansen10

Flax bread; I'm getting better!

13 years 8 months ago

davidg618

Fibrement Stone through a cleaning cycle

13 years 8 months ago

berryblondeboys

Lepinja (Serbian, Bosnian, Croatian, Balkan...

13 years 8 months ago

bread10

Slow Baking

13 years 8 months ago

Renee B

sourdough bagels

13 years 8 months ago

jowilchek

Storing Bread

13 years 8 months ago

verminiusrex

I'm an award winning baker!

13 years 8 months ago

priya_siv

Crumpets dont rise

13 years 8 months ago

neoncoyote

Refrigerating cake batter before baking?

13 years 8 months ago

Junketlady

sour dough

13 years 8 months ago

lilo

wild yeast starter

13 years 8 months ago

jackie9999

White whole wheat in Canada?

13 years 8 months ago

RobynNZ

@Teketeke ようこそTFLへ

13 years 8 months ago

DeeElle

Sfoiatelle Italian Pastry Search

13 years 8 months ago

Debbe1

Italian Peasant Bread or Fast Focaccia

13 years 8 months ago

pattycakes

Caramel squares

13 years 8 months ago

SallyBR

ISO Clay pot, covered... that fits Breville oven

13 years 8 months ago

berryblondeboys

Go figure, I wing it, and everything is going...

13 years 8 months ago

Anonymous baker (not verified)

They sold me 50 lbs: King Arthur Sir Lancelot Hi-...

13 years 8 months ago

thegrindre

Soft and light sourdough?

13 years 8 months ago

midwest baker

123 Sourdough

13 years 8 months ago

txfarmer

Need some bread ideas for a party

13 years 8 months ago

008cats

Humid day, company on way...

13 years 8 months ago

berryblondeboys

Weighing ingredients, specific to salts

13 years 8 months ago

Quick Breads

JR05

Awesome Blueberry Muffins!

13 years 8 months ago

Mira

Day 10 Starter is is bubbling...now what?

13 years 8 months ago

dmsnyder

Baguette shaping by Ciril Hitz

13 years 8 months ago

Dan001

my seed culture on Steroides

13 years 8 months ago

sarafina

SF Baker relearning to bake!

13 years 8 months ago

BLHNYC

Next steps...

13 years 8 months ago

berryblondeboys

How long to knead in a DLX mixer?

13 years 8 months ago

Quick Breads

berryblondeboys

Blueberry Banana Bread from "The Sweeter...

13 years 8 months ago

wmtimm627

Pizza for one

13 years 8 months ago

MIchael_O

An all round baking calculator

13 years 8 months ago

Books

flyboy912

Fake Artisan Bread In Five Minutes A Day?

13 years 8 months ago

Trialer70

Success!!! Puerto Rican Ginger(ed) Bread

13 years 8 months ago

caryn

substituting one starter type for another

13 years 8 months ago

trenz

Help with San francisco Sourdough from Reinhart...

13 years 8 months ago

SallyBR

Jewish Baking: no recipe...

13 years 8 months ago

chykcha

I have bubbling sourdough starter that doesn...

13 years 8 months ago

Franko

Plan-B

13 years 8 months ago

Pablo

Double load of Ciabatta in KA?

13 years 8 months ago

berryblondeboys

Pain de campagne honfleur - attempt #2 & #3

13 years 9 months ago

venkitac

Mixing, type of mixer and softness of bread

13 years 9 months ago

BLHNYC

How is everyone's ABED starter?

13 years 9 months ago

RachelJ

Baking Bread In Pans Over Open Fire Or In...

13 years 9 months ago

rts306

How to substitute yeast for sourdough?

13 years 9 months ago

SallyBR

Big changes ahead.... advice is welcome....

13 years 9 months ago

verminiusrex

Envy me, I have the best bread slicer.

13 years 9 months ago

berryblondeboys

I want a delicious challah recipe

13 years 9 months ago

Bakeries, Shops, and Pizza Joints

Shutzie27

Greetings! New baker alert!

13 years 9 months ago

JoPi

Bakeries of 1946

13 years 9 months ago

Cathryn K

No Knead Sourdough

13 years 9 months ago

Brick and earth ovens

gepp

mud insulation

13 years 9 months ago

Rodger

Sam Fromartz in the Washington Post

13 years 9 months ago

Franko

A Raspberry Tart

13 years 9 months ago

cara1983

My kitchen Aid mixer leaves unmixed ingredients...

13 years 9 months ago

foodslut

Pina Colada Bread Questions

13 years 9 months ago

Sour Doh

Better to retard dough or loaves

13 years 9 months ago

ejm

Request for links to be underlined

13 years 9 months ago

Books

holds99

GOOD BREAD IS BACK - by STEVEN LAURENCE KAPLAN

13 years 9 months ago

ultrasoft sponge cake help?

13 years 9 months ago

chetc

flour choices

13 years 9 months ago