Recent Posts

metropical

steaming

14 years 2 months ago

veganthyme

Hello from Missouri and my first Ciabatta!

14 years 2 months ago

azaelia

Greetings from Kentucky!

14 years 2 months ago

PeterPiper

Making ears

14 years 2 months ago

rrossi

Othe ways to form a boule

14 years 2 months ago

fthec

Bouabsa baguette- Dave's version; first...

14 years 2 months ago

Doc Tracy

Starter from the Fridge in a hurry

14 years 2 months ago

sybram

Whole wheat flour freshness

14 years 2 months ago

Doc Tracy

Help with loading bread off peel onto stone!

14 years 2 months ago

flournwater

Sources of Supply

14 years 2 months ago

koloatree

noob question on digital scales, what is meant by...

14 years 2 months ago

ChristineH

Using Soft Wheat with Hard Wheat in bread recipe

14 years 2 months ago

nancys

Making baking tiles

14 years 2 months ago

Martyn

NKB my first attempt

14 years 2 months ago

Glare Seethe

Assorted questions; crumb color, stiff pre-...

14 years 2 months ago

Cookies, Cakes, and Pastries

Mebake

I won't bother putting effort into it again...

14 years 2 months ago

mymeowzer

Problem...Sugar Liquifying in Pastry Making...

14 years 2 months ago

dlt123

The Ultimate Bread Slicer

14 years 2 months ago

tgrayson

Low Temp Limit for Wild Yeast?

14 years 2 months ago

kbk

High Altitude Bread Baking

14 years 2 months ago

Hi, from Kansas City, Missouri

14 years 2 months ago

celestica

Do I need to pre-soak wheat germ?

14 years 2 months ago

The Roadside Pi...

Question about % of starter to flour?

14 years 2 months ago

Janknitz

Artisan Bread in Five Minutes a Day--Using less...

14 years 2 months ago

Gear

danpincus

Homemade Convection Oven?

14 years 2 months ago

Barmaley

Better than just flour and water

14 years 2 months ago

blackberrygrl

Rise Time - Quick Ciabatta Pizza Dough

14 years 2 months ago

BLHNYC

Unprocessed wheat bran

14 years 2 months ago

DarkNova

Question on feeding sourdough

14 years 2 months ago

Ho Dough

To cut the Carbs - a whole grain sour dough?

14 years 2 months ago

Petey

From San Jose California

14 years 2 months ago

Yolandat

rising problem

14 years 2 months ago

janij

HELP!! Need pizza recipe

14 years 2 months ago

tgrayson

When the Dough Hook Won't Bite

14 years 2 months ago

KenK

Iron Chef Bagels

14 years 2 months ago

hutchndi

Using an autolyse with long cool proof 100%...

14 years 2 months ago

Bread Machine recipes

Martyn

How heavy is a 2lb loaf?

14 years 2 months ago

Ho Dough

Flour as food?

14 years 2 months ago

dablues

New Here

14 years 2 months ago

The Roadside Pi...

Need Advice first sour dough bread try 40% RYE...

14 years 2 months ago

Fly

Need some help

14 years 2 months ago

alexp

Sourdough Rising Time

14 years 2 months ago

Petey

No knead semi-wheat

14 years 2 months ago

Ho Dough

Starting down the path

14 years 2 months ago

Nymphaea

Alternate feeding methods?

14 years 2 months ago

bohogal

Hello from the Midwest

14 years 2 months ago

LimeyLoaf

Mushroom and Cheese Roll

14 years 2 months ago

koloatree

bread clothe: is burlap/jute similar to flax in...

14 years 2 months ago

LisaAlissa

Low sugar, high yeast pizza dough

14 years 2 months ago

LA Baker

BBA New York Deli Rye...SOOOO GOOOOOD!!!!

14 years 2 months ago

rileybri

first attempt with SD starter

14 years 2 months ago

grahamcraker

Kneading advice in Ohio

14 years 3 months ago

audra36274

What is the reaction of yeast when using Splenda?

14 years 3 months ago

Lindley

Need help to convert recipe

14 years 3 months ago

soleilnyc

Baking Stones and Dutch Ovens

14 years 3 months ago

venkitac

12 inch pullman loaf pan

14 years 3 months ago

Barmaley

King Arthur flour - why use it?

14 years 3 months ago

KathyHo

Hello from Ottawa, Canada

14 years 3 months ago

KathyHo

BBA Firm Starter for sourdough

14 years 3 months ago

Ted Wanderhill

After weekly feeding/refrshing your starters, do...

14 years 3 months ago

LimeyLoaf

Hello From England

14 years 3 months ago

sybram

taste development

14 years 3 months ago

Petey

1st Challah

14 years 3 months ago

jackie9999

My take on JMonkeys Sourdough Pizza

14 years 3 months ago

Barmaley

Bleached flour

14 years 3 months ago

Barmaley

Commercial starter

14 years 3 months ago

Ingredients

clazar123

Question for Minneapolis FreshLoafers

14 years 3 months ago

Ho Dough

New guy from Missouri

14 years 3 months ago

Mike E

Football loaves.. not domed. What's up with...

14 years 3 months ago

ritav

Italian Easter Bread

14 years 3 months ago

Sean McFarlane

1st photos, sourdough!

14 years 3 months ago

dantortorici

Got a new SP5 Spiral Mixer - Any tips or best...

14 years 3 months ago

SallyBR

The good and the bad of a challenge...

14 years 3 months ago

margieluvschaz

Question about ciabatta pizza recipe & sd...

14 years 3 months ago

hilo_kawika

Organizing the ~12 steps in baking

14 years 3 months ago

nicodvb

Effects of salt in preferment?

14 years 3 months ago

shuttervector

Need bagel aid

14 years 3 months ago

anemic

Seeking recipe ideas for a long acidic...

14 years 3 months ago

anemic

Introducing anemic

14 years 3 months ago

freckled

new dlx owner- disappointed, did i get a reject...

14 years 3 months ago

Recluse

Greetings From Pennsylvania

14 years 3 months ago

althetrainer

SD Beet Sandwich loaves inspired by...

14 years 3 months ago

Feelin Crumby

Pullman Pans

14 years 3 months ago

Midnight

Fingertip Test

14 years 3 months ago

rsherr

Reinhart's Artisan Bread Every Day Classic...

14 years 3 months ago

haroon

mixing refined flour and wheat flour

14 years 3 months ago

Janknitz

My Favorite Traditional Challah from Rose Levy...

14 years 3 months ago

haroon

hey from india

14 years 3 months ago

maryserv

found great price on coiled wicker baskets for...

14 years 3 months ago

Ted Wanderhill

Having no luck in getting my starters to rise/...

14 years 3 months ago

Chode

Check my Math?

14 years 3 months ago

The Roadside Pi...

When and how to add butter?

14 years 3 months ago

sreinert

Reinhart recipe problems

14 years 3 months ago

KitchenCrazed

Baguettes for breakfast

14 years 3 months ago

Ingredients

Midnight

Organic Flours Rules

14 years 3 months ago

JeremyCherfas

Rest after shaping: I don't really get it

14 years 3 months ago

Cookies, Cakes, and Pastries

nicodvb

What cuases bitterness in sourdough?

14 years 3 months ago

koloatree

good quality deck oven baking vs convection with...

14 years 3 months ago

Professional Concerns

koloatree

small commercial bread oven recommendation? doyon...

14 years 3 months ago