Recent Posts

ramat123

Looking for professional artisan bread book

14 years 1 month ago

swtgran

Sourdough muffins

14 years 1 month ago

firstfloorfront

Final Dough Weight

14 years 1 month ago

tananaBrian

Hamelman's 'Bread' Challenge + blog

14 years 1 month ago

paulav

Fendu rolls

14 years 1 month ago

tuziksmith

Why can't I access users' pages and...

14 years 1 month ago

tuziksmith

Flour for Eric Kayser's tart recipes

14 years 1 month ago

Books

Martyn

Brick oven book recommendations please

14 years 1 month ago

Grains and milling

jocelyn

New Fidibus Classic mill

14 years 1 month ago

jennyloh

Baking Stone & Bannetons - Any place in...

14 years 1 month ago

Brick and earth ovens

ltews

conversion of outdoor fireplace?

14 years 1 month ago

Whole Grains

manicbovine

Norwegian breads

14 years 1 month ago

medora66

Oldie but goodie: Sourdough Cookies!

14 years 1 month ago

SnDBrian

Is my sour dough starter, sour dough starter?

14 years 1 month ago

Nickisafoodie

Anyone ever use a Romertopf Clay Pot?

14 years 1 month ago

SallyBR

Yeast & dogs

14 years 1 month ago

KansasGirlStuck...

Source for rye flour?

14 years 1 month ago

bobbywilson0

Worth keeping a starter?

14 years 1 month ago

00Eve00

Folding and bulk fermentation

14 years 1 month ago

Doughtagnan

Bill Buford Baking on BBC TV

14 years 1 month ago

Photos & Photography

Bakingbird

Swedish cinnamon buns

14 years 1 month ago

RugBoy

RPMs on the DLX & Greetings

14 years 1 month ago

Whole Grains

bobbywilson0

Tight grain and crumbly bread from Peter...

14 years 1 month ago

Josh

Bannetons

14 years 1 month ago

Doc Tracy

Easter plans?

14 years 1 month ago

medora66

? about P. Reinhart's San Fran sourdough...

14 years 1 month ago

neoncoyote

My quest for great oven spring *and* holier crumb

14 years 1 month ago

margieluvschaz

What caused SD English muffins & crumpets to...

14 years 1 month ago

Jkog

Please help me identify the banneton

14 years 1 month ago

gregnim

Protein content of flour

14 years 1 month ago

Yumarama

Salt Rising Bread - how does it work?

14 years 1 month ago

Sedlmaierin

Hamelman's "Miche-Pointe-a-Calliere...

14 years 1 month ago

swtgran

100% white whole wheat sourdough

14 years 1 month ago

boule

I need help with sticky dough

14 years 1 month ago

Andrew S

Scotch Baps

14 years 1 month ago

chuckitheparrothead

Starter questions from a total newbie

14 years 1 month ago

MapMaker

Baker's Log

14 years 1 month ago

Mike E

Starter went slack and won't get up!

14 years 1 month ago

Neil C

Impact of Dough Consistency on SLASHING

14 years 1 month ago

uberathlete

Crusty Sweet Bread?

14 years 1 month ago

Josh

Starter diagnosis

14 years 1 month ago

Niashi

Been lurking, but now posting.

14 years 1 month ago

bshuval

Ciril Hitz's Panettone

14 years 1 month ago

Niashi

What is the highest amount of starter you've...

14 years 1 month ago

saraugie

Artisan Bread Five Minutes A Day first loafs

14 years 1 month ago

Professional Concerns

jocelyn

Economics of fermentation

14 years 1 month ago

chuckitheparrothead

Doing something consistantly wrong

14 years 1 month ago

jocelyn

Baking all the family's bread

14 years 1 month ago

chuckitheparrothead

Newbie from Maine

14 years 1 month ago

hilo_kawika

Dutch Oven Safety Device

14 years 1 month ago

qahtan

crumb of the round loaf

14 years 1 month ago

klmeat

rye keeps cracking

14 years 1 month ago

ErikVegas

This was scary

14 years 1 month ago

varda

How do you make Zopf without egg?

14 years 1 month ago

Nim

brotform use

14 years 1 month ago

JeremyCherfas

Science and sourdough

14 years 1 month ago

GaryJ

Two documentaries about bread on BBC4 this week...

14 years 1 month ago

ramat123

The best time to use the starter

14 years 1 month ago

saraugie

Open Crumb is a result of gluten development,...

14 years 1 month ago

SnDBrian

Un-Sour Starter

14 years 1 month ago

Whole Grains

UnConundrum

Red vs. White wheat

14 years 1 month ago

Jahosacat

recipes use yeast :(

14 years 1 month ago

Grains and milling

UnConundrum

Anyone have a Country Living Mill with the motor

14 years 1 month ago

Photos & Photography

scottsourdough

(Nevermind)

14 years 1 month ago

althetrainer

Cupcakes in cones, just for fun

14 years 1 month ago

robadar

Non-diastatic malt

14 years 1 month ago

Niashi

Very new to bread baking, I'm screwing up...

14 years 1 month ago

qahtan

the reason for my pictures

14 years 1 month ago

Candy_DaMilleri

Purchased Dried Starter Reactivation Survey

14 years 1 month ago

LA Baker

Miche and Burger Buns!

14 years 1 month ago

neoncoyote

Uneven oven heat?

14 years 1 month ago

rsherr

Making a lid for oven spring to cover bread while...

14 years 1 month ago

Wild-Yeast

Old vs. New Starter & Food Flavor Enhancement

14 years 1 month ago

Wild-Yeast

Old vs. New Starter & Food Flavor Enhancement

14 years 1 month ago

SylviaH

Beginning of Spring!

14 years 1 month ago

oskar270

Ammoniac

14 years 1 month ago

oskar270

Healthy?

14 years 1 month ago

Pizza, focaccia, and flat breads

joaninha

Hello from Seattle

14 years 1 month ago

Amberh11

BBQ to Brick Oven...

14 years 1 month ago

Books

00Eve00

Book suggestion

14 years 1 month ago

qahtan

First loaf from my new pan

14 years 1 month ago

Doughtagnan

French Flour in the UK - Wessex Mill

14 years 1 month ago

Doc Tracy

Viking 7qt-Are they any good? No reviews on the...

14 years 1 month ago

beautifuldisaster

Homemade corn meal?

14 years 1 month ago

kimes

Can a whole wheat starter be used in French Bread?

14 years 1 month ago

arumugam49

OTG quiry

14 years 1 month ago

Porkbutter

Bosch Universal Plus - size does matter

14 years 1 month ago

oskar270

Dough in the Fridge

14 years 1 month ago

lagoldberg8397

How Do You Define "Overnight"?

14 years 1 month ago

Bakingbird

Breadmaking workshops hurrah!

14 years 1 month ago

Dragonbones

Using fresh spinach instead of frozen?

14 years 1 month ago

whiskers

Kneading vs Stretch & Folding

14 years 1 month ago

Tarrosion

Miscellaneous questions

14 years 1 month ago

JohnMich

Introduction and French rolls

14 years 1 month ago

Barbara Krauss

Calculating a pre-ferment

14 years 1 month ago

Books

bshuval

Tartine Bread

14 years 1 month ago

qahtan

toast loaf pan, from the Easter Bunny

14 years 1 month ago

liseling

My starter's first produce... Meh

14 years 1 month ago

jennyloh

Keeping Chef after 2nd refreshment in the fridge?

14 years 1 month ago