EVOO and Kalamat Olives-clas

Brod and Taylor folding proofer WAY too hot

Bulk Fermentation

Advice for multiple muffuletta loaves

Can you send direct messages on this forum?

Ankarsrum Spill Over

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.