| Blog entry | Time for Onion Tarte - Zeit fuer Zwiebelkuchen | hanseata | 9 | 13 years 6 months ago |
| Blog entry | Pepper jelly | Mini Oven | 14 | 13 years 6 months ago |
| Forum topic | Citric acid as a preservative | hilo_kawika | 11 | 13 years 6 months ago |
| Blog entry | Yeasted Continental Coffee Cake | breitbaker | 2 | 13 years 6 months ago |
| Blog entry | Pear bread | Przytulanka | 0 | 13 years 6 months ago |
| Forum topic | London bakeries & bread baking utensils | carnub | 2 | 13 years 6 months ago |
| Blog entry | Hamelman's WW levain #3 | Mebake | 2 | 13 years 6 months ago |
| Forum topic | The oil makes a difference in ciabatta | Felila | 3 | 13 years 6 months ago |
| Forum topic | Starter at room temperature | frogdog | 6 | 13 years 6 months ago |
| Forum topic | What Kind of Dough | Tadpole | 3 | 13 years 6 months ago |
| Forum topic | Brewers skimmings | pearly | 6 | 13 years 6 months ago |
| Forum topic | Rose L. Beranbaum Rye Bread | CountryBoy | 28 | 13 years 6 months ago |
| Blog entry | Baker's Percentage | tssaweber | 4 | 13 years 6 months ago |
| Forum topic | yummy picture | qahtan | 4 | 13 years 6 months ago |
| Forum topic | Cake Yeast | mivigliotti | 9 | 13 years 6 months ago |
| Blog entry | Vermont Sourdough with Increased Whole Grain, from Hamelman's "Bread" | dmsnyder | 25 | 13 years 6 months ago |
| Forum topic | no knead bread containers | appendix | 3 | 13 years 6 months ago |
| Blog entry | Pate fermente for the rest of us | amolitor | 0 | 13 years 6 months ago |
| Blog entry | Rather messy attempt at doing a freestyle bread with seeds | Vogel | 2 | 13 years 6 months ago |
| Forum topic | Unable to revive my "levain". It smells like a SOUR sourdough starter. Anyone have a non-sour starter to trade? | KristinKLB | 7 | 13 years 6 months ago |
| Forum topic | Just started baking and loving it! | marlnock | 2 | 13 years 6 months ago |
| Forum topic | cheese fabulous cheese | qahtan | 7 | 13 years 6 months ago |
| Forum topic | Challah braids losing definition during rise & bake | Jay3fer | 11 | 13 years 6 months ago |
| Forum topic | Where to start? | jbaudo | 3 | 13 years 6 months ago |
| Blog entry | The 65 percent hydration baguette formula | Kingudaroad | 4 | 13 years 6 months ago |