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Forum Posts

Rosemary -- using dried vs. fresh?

A salt question

The bottom of my bread is almost burned, what to do?

HDPE "food-grade" bucket = bad news

100% Whole Grain, 100% Home Milled

First bake "2026" (It's going to be a good year!)

Remilled Semola bread with semola sourdough

Possible to leave starter out too long without feeding?

New here needing help

Squash in sourdough

DDT best practices? (maintain temp for bulk?)

Hi, everyone!

potentially contentious rye discussion for 2026

Panettone 2025

Miche, Pointe-À-Callière

Retarder/Proofer

Matteo Festo and Weak Flour

Excursion to Matera

Adding Salt to Levain or Preferment

To soak or not to soak?

Blog Posts

Specialty Chemical distributors - I R Tubes

The Strategic Importance of Specialty Chemical Distributors in Modern Manufacturing: The Case of I R Tubes Pvt Ltd

Pretzels

Soft Pretzels

Lexington Sourdough

Differences between home and commercial baking

a round loaf of rye bread

them old overfermentation blues

Bronco

Today's exercise. Low inoculation, Rustic semolina filone

Dosa

Dosa - sourdough gf flatbread in 2 days

Rye bread

80/20 Rye buckwheat biga loaf

Unmolded pandoro

Pandoro

multigrain sourdough bread

First bake of 2026: My favorite Multigrain Sourdough

Main Image

Parmesan Maple Sour Dough

Pastisti

For today's exercise. The Brooklyn Maltese makes, Pastisti!

Bread

Double Chestnut Whole Wheat Sourdough Hokkaido Milk Bread

Montara-style Pizza. Fried Pizza dough topped with tomatoes, cheese and basil; then baked until crisp.

"Montanara-Style" Pizza with 00 Flour

2025 Panettone

2025 Panettone thoughts

Cake

Today's exercise: To create a light, airy flourless/ sugarless cranberry Bundt cake.

Gigante Filone

Eccezionalmente dimensioni Filone Rustico con Semolina

Poticia

Biscuits on cooling rack

Whole Grain Soft Lemon Biscuits

Finished product

Philippe Gosselin's Pain a l'Ancienne

flaky scones

The Cold Butter Revelation (Why My Scones Finally Got Flaky)

Recent comments

Food grade Lye

Isand66
27 seconds ago
Soft Pretzels
My 2nd fridge is my pantry

trailrunner
10 minutes 10 seconds ago
Differences between home and commercial baking
Pastries

Moe C
27 minutes 32 seconds ago
Differences between home and commercial baking
David

Moe C
29 minutes 51 seconds ago
Differences between home and commercial baking
YES IN MY HAD
FATIMASID
32 minutes 42 seconds ago
Talk to me about white rye flour recipes
THANKS
FATIMASID
36 minutes 43 seconds ago
Talk to me about white rye flour recipes
Varda, I enjoyed reading…
gavinc
7 hours 12 minutes ago
Differences between home and commercial baking
Wow! Fantastic result. They…
gavinc
7 hours 36 minutes ago
Soft Pretzels
About half as much - I think…

Davey1
9 hours 33 minutes ago
Rosemary -- using dried vs. fresh?
When I make an herb…
gavinc
9 hours 51 minutes ago
Rosemary -- using dried vs. fresh?
You are almost as lean

pmccool
10 hours 40 minutes ago
Today's exercise. Low inoculation, Rustic semolina filone
The rule of thumb with cooking is ...

dmsnyder
10 hours 57 minutes ago
Rosemary -- using dried vs. fresh?
Very interesting, Varda.

dmsnyder
11 hours ago
Differences between home and commercial baking
If a starter is too acidic -…

Davey1
14 hours 11 minutes ago
them old overfermentation blues
Don't over think. That's a…

Davey1
14 hours 16 minutes ago
Differences between home and commercial baking
Great read!

GaryBishop
14 hours 35 minutes ago
Differences between home and commercial baking
Surprise!

trailrunner
14 hours 40 minutes ago
them old overfermentation blues
Yes !

trailrunner
14 hours 45 minutes ago
Differences between home and commercial baking
I suppose it's possible that…

Precaud
23 hours 39 minutes ago
HDPE "food-grade" bucket = bad news
pastry flour instead of all-purpose flour when making pie
UsFlour
1 day 1 hour ago
pie crusts
Ambient room temperature 72°…

The Roadside Pie King
22 hours 39 minutes ago
Today's exercise. Low inoculation, Rustic semolina filone
I've said this before - and…

Davey1
1 day 11 hours ago
2025 Panettone thoughts
Outside of the ratio thing -…

Davey1
1 day 12 hours ago
A salt question
Patience

varda
1 day 13 hours ago
2025 Panettone thoughts
Nice!

varda
1 day 13 hours ago
First bake of 2026: My favorite Multigrain Sourdough
Butter in the first dough
SueVT
1 day 14 hours ago
Panettone - The Roy recipe
Definitely worth a try, Jon

ll433
1 day 14 hours ago
Dosa - sourdough gf flatbread in 2 days
Idli with cutlery!

ll433
1 day 15 hours ago
Dosa - sourdough gf flatbread in 2 days
Thanks, Tom!

ll433
1 day 15 hours ago
Dosa - sourdough gf flatbread in 2 days
Thanks, Jon

ll433
1 day 15 hours ago
80/20 Rye buckwheat biga loaf
Thank you Sue that is very…

Benito
1 day 15 hours ago
Panettone - The Roy recipe
Bakers % and Salt

albacore
1 day 15 hours ago
A salt question
Roy process
SueVT
1 day 17 hours ago
Panettone - The Roy recipe
Sue I’m hoping you can…

Benito
1 day 18 hours ago
Panettone - The Roy recipe
Thanks for noticing that

alcophile
1 day 18 hours ago
A salt question
How long since the previous feeding?

dmsnyder
1 day 19 hours ago
New here needing help
Another suggestion

dmsnyder
1 day 19 hours ago
The bottom of my bread is almost burned, what to do?
Thanks, Varda!

dmsnyder
1 day 19 hours ago
First bake of 2026: My favorite Multigrain Sourdough
Leaktite brand seem OK

alcophile
1 day 20 hours ago
HDPE "food-grade" bucket = bad news
Thanks again for all the helpful info!

sethb
1 day 20 hours ago
A salt question

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