Hello everyone!

Golf Hit Passion

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

Baguette tradition

New tools arrived. Lunch is served.

Zeffiro’s Pizzeria Downtown in Las Cruces, NM

Tony's Pizza Napoletana In San Francisco

Check to receive comments STILL NOT WORKING!