Tool for forming rye dough in a pan?

I discarded, fed my starter, and immediately put it in the refrigerator. If I take it out, will it become active or will it require another refresh?

Moving to a more flexible plan

New Recipe Software

Baguette Scoring

Issues while Logging in my account

Baguette Fermantation

tariffs on baking tools

Hello from Delaware!

When I make batards (oblong/oval), I get a thin doughy layer on the bottom right above the crust. When I make boules (circle), I dont get that. What could I be doing wrong?!

Infrared thermometer recommendation?

First loaf

Baguette Autolyse

Nutrition doesn't mean boring.

How to feed if I miss the peak and starter has fallen

No banneton yet

Fritsch 6/650E error FE3

Hard crust causes?

Hello from south Texas

Looking for a Head Artisan Baker