Recent Posts

inlovewbread

converting 50% starter

14 years 3 months ago

vstyn

rye starter

14 years 3 months ago

RichardB

My 1st Artisan Bread

14 years 3 months ago

Toppings

hutchndi

Anybody have a Savory Onion Spread Recipe?

14 years 3 months ago

milwaukeecooking

Beet juice

14 years 3 months ago

Martyn

Fan oven or no fan oven

14 years 3 months ago

VA Susan

Less Sour starters/breads

14 years 3 months ago

cloudcover

Seeking help with creating customized sandwich...

14 years 3 months ago

Baking for Special Needs

Doc Tracy

Bedtime snack for diabetic-sourdough oatmeal...

14 years 3 months ago

LeahM

whole wheat starter--suggestions?

14 years 3 months ago

rlatndyd

Vital wheat gluten + bread flour with whole wheat

14 years 3 months ago

RachelJ

Bread Baskets

14 years 3 months ago

althetrainer

Life size edible car

14 years 3 months ago

General Discussion and Recipe Exchange

Paddyscake

"EPIC" Chocolate Sourdough

14 years 3 months ago

Franchiello

KAF Ancient Grains experience?

14 years 3 months ago

Lindley

Challah, Gateau a l'orange, German Sunflower...

14 years 3 months ago

Thor Simon

Organic AP Flours: closest match for KA AP/Sir...

14 years 3 months ago

Brick and earth ovens

swiggin

WFO Recipe Alteration

14 years 3 months ago

DonD

New 'Pain au Levain' Article from James...

14 years 3 months ago

Gear

DownStateBaker

Anyone have a home stone mill?

14 years 3 months ago

clazar123

Same bread-differnt whole wheat variety-totally...

14 years 3 months ago

Franko

Hello from Vancouver Island

14 years 3 months ago

Gear

tlaoudi

looking for investor

14 years 3 months ago

marieJ

Home milled flour & stoneground flour

14 years 3 months ago

murphalert

Bagels! bagels bagels bagels.

14 years 3 months ago

JoMama

Bread Baking Tubes - Every use them? Advice?

14 years 3 months ago

rileybri

welcome

14 years 3 months ago

General Discussion and Recipe Exchange

The Roadside Pi...

is 355 grams enough?

14 years 3 months ago

avatrx1

need recipe for Naan. daughter is starting to...

14 years 3 months ago

kolobezka

No-Knead beginner

14 years 3 months ago

Books

kolobezka

Peter Reinhart´s books and / or others?

14 years 3 months ago

Lindley

Utterly confused

14 years 3 months ago

kolobezka

Materials suitable for baking temperatures

14 years 3 months ago

OldWoodenSpoon

My first Pugliese

14 years 3 months ago

Feelin Crumby

Do These Formula Percentages Sound Right?

14 years 3 months ago

Ingredients

JoMama

GLUTEN - How to store?

14 years 3 months ago

Carl Bergensis

Seeking a dense bread

14 years 3 months ago

Gourmand2go

Greetings from Canada

14 years 3 months ago

Mini Oven

Bread dough bowl or trough or trug

14 years 3 months ago

fishers

The Fresh Loaf Handbook

14 years 3 months ago

markinbhutan

Hi from Bhutan, in the Himalayas

14 years 3 months ago

hutchndi

Stock Pot Loaves II

14 years 3 months ago

JoeV

Bite sized cinnamon rolls

14 years 3 months ago

Lindley

Dealing with wet dough - ciabatta, etc

14 years 3 months ago

Feelin Crumby

Life Is Good

14 years 3 months ago

LLM777

Revisiting Sandwich Thins

14 years 3 months ago

Books

KansasGirlStuck...

Looking for suggestions

14 years 3 months ago

ArieArie

It has been a few months now..

14 years 3 months ago

mikewasinnyc

Bagels with Gold Medal Better for Bread Flour +...

14 years 3 months ago

Professional Concerns

sicilianbaker

Looking for a New Job/ switch to Bakeries. tired...

14 years 3 months ago

Ingredients

Erzsebet Gilbert

Sifting your troubles away?

14 years 3 months ago

Ingredients

Lindley

Recreate unbleached flour

14 years 3 months ago

logdrum

Cool Slashing video

14 years 3 months ago

moxiemolly

Help! What in the world is wrong with this dough?

14 years 3 months ago

Martyn

Hello from Lancashire

14 years 3 months ago

Lucy-Sue

Another sourdough delimma??

14 years 3 months ago

KitchenCrazed

Hello from London

14 years 3 months ago

Peggy Bjarno

Help needed for "puffy" newbie to bread...

14 years 3 months ago

logdrum

How does one go from "en couche" to...

14 years 3 months ago

cognitivefun

gonna make my first home milled loaf

14 years 3 months ago

Pizza, focaccia, and flat breads

Faith in Virginia

New to Sourdough

14 years 3 months ago

Crider

Video Shows Kneading Technique for Very High...

14 years 3 months ago

Mason

Hamelman SD- folding during ferment question

14 years 3 months ago

Feelin Crumby

Specific Desem Starter Questions

14 years 3 months ago

BettyR

Barley Malt Flour Question

14 years 3 months ago

Pizza, focaccia, and flat breads

mariajef

reinhart's 100% whole wheat pizza -...

14 years 3 months ago

wizarddrummer

Hydration Question

14 years 3 months ago

yozzause

50% rye sour dough

14 years 3 months ago

Gear

maurdel

opinions on whether this will work for bread

14 years 3 months ago

Marni

Food Safety Question About Eggs

14 years 3 months ago

dwcoleman

my new old mixer

14 years 3 months ago

RachelJ

I'm A Newbie that's not so New. :)

14 years 3 months ago

jabby

Storing foccacia

14 years 3 months ago

Faith in Virginia

Make shift proofing box

14 years 3 months ago

Chode

Lingering Questions: Can you help me with answers?

14 years 3 months ago

flournwater

Cracking Mystery

14 years 3 months ago

Books

seki

Hamelman's oatmeal bread confusion

14 years 3 months ago

koloatree

is my starter considered weak? attempted JH...

14 years 3 months ago

Xevus

Three starters died in a row - need help.

14 years 3 months ago

milwaukeecooking

New baking blog

14 years 3 months ago

logdrum

Anyone "go rogue" with a spiral dough...

14 years 3 months ago

Feelin Crumby

Using A Banneton

14 years 3 months ago

Sean McFarlane

success

14 years 3 months ago

Nymphaea

Different types of sour?

14 years 3 months ago

murphalert

Oh the Joy of Proofing Yeast

14 years 3 months ago

nirbeltran

rye/spelt sourdough

14 years 3 months ago

Debra Wink

Blog Sighting

14 years 3 months ago

mabaker

Do you use Bannetons for all of your breads?

14 years 3 months ago

Carl Bergensis

Bruegger's Pumpernickel Bagels

14 years 3 months ago

Mason

Sourdough no-knead --diagnosis?

14 years 3 months ago

Edthebread

King Arthur bread courses - feedback needed

14 years 3 months ago

Joshua in Seattle

105% hydration for fresh ground?

14 years 3 months ago

jocelyn

Hello from Montreal and an impassioned plea for...

14 years 3 months ago

althetrainer

My dough whisk arrived today... now what?

14 years 3 months ago

KneadToKnow

Bread failure.

14 years 3 months ago

KneadToKnow

Hello

14 years 3 months ago

Grains and milling

mredwood

Hand Crank stone mill at the ARC

14 years 3 months ago

maryserv

Hello from the frigid Southeast (Texas)!

14 years 3 months ago

Karmel_Kuisine

Yeast types

14 years 3 months ago