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Saccharified Polenta Sourdough

Braided loaf with Sharbati atta, matcha coconut loaves and other bakes

Recent Posts

16 hours 39 min ago

The Roadside Pi...

Your thoughts on the 47% dark rye sandwich bread...

20 hours 57 min ago

JPhillips

Influence of fortified flour on sourdough starter?

22 hours 34 min ago

pascaleewers

Gluten-free autolyse, pre-ferment etc.

1 day 3 hours ago

jo_en

tfl in the Treasure Valley"

1 day 9 hours ago

Oskar246

Why use Ungreased Tube Pan

1 day 9 hours ago

Gadjowheaty

No-Proofing mixed wheat/rye - "Genetztes...

1 day 10 hours ago

jkandell

Is the loss of mass flour as well as water?

2 days 10 hours ago

Klaus

couch sticking to dough

2 days 12 hours ago

The Roadside Pi...

Pastrami on Rye

2 days 14 hours ago

louiscohen

Latest Workday 100% Whole Wheat

2 days 19 hours ago

GaryBishop

Sourdough Starter and Maillard Reaction in...

4 days 2 hours ago

teajay

"Blowouts" in wood oven, not in dutch...

4 days 6 hours ago

alcophile

Lönner one-stage sourdough process

4 days 7 hours ago

J3rowne

Bread troubleshooting request

4 days 16 hours ago

loaflove

overfermentation

Recent comments

4 hours 35 min ago

on Sourdough Starter and...

Doc.Dough

Too little data + too many...

4 hours 43 min ago

on Gluten-free autolyse, pre-...

pascaleewers

Thanks!My end point is how

7 hours 29 min ago

on Gluten-free autolyse, pre-...

Doc.Dough

It depends on what you want...

9 hours 1 min ago

on Gluten-free autolyse, pre-...

clazar123

More links

11 hours 41 min ago

on Commercial 'Sauerteig...

dvencappa@ymail.com

Brilliant!

12 hours 19 min ago

on Commercial 'Sauerteig...

tpassin

Glad I could be helpful

12 hours 25 min ago

on Commercial 'Sauerteig...

mariana

Natur Sauerteig

12 hours 53 min ago

on Commercial 'Sauerteig...

dvencappa@ymail.com

Inspiring

15 hours 25 min ago

on Grains/Home Milling 101

BLinn

Whole grain sources

15 hours 41 min ago

on Your thoughts on the 47% dark...

The Roadside Pi...

Home made hot pastrami...

15 hours 48 min ago

on Gluten-free autolyse, pre-...

pascaleewers

I have been baking for nearly

15 hours 56 min ago

on Roggenbeck

RyeBread

I have never tried it and I´m

16 hours 15 min ago

on Pastrami on Rye

Isand66

I must be Psychic

16 hours 18 min ago

on Your thoughts on the 47% dark...

Isand66

Perfect

16 hours 33 min ago

on Why use Ungreased Tube Pan

BrianShaw

What Paul said!

Bread Browser

Guinness Sour Dough Pretzel Rolls

Eric Hanner's favorite N.Y. onion rye

Bread troubleshooting request

No spring

Brooklyn Sicilian pizza with double pepperoni

Recent Blog Entries

16 hours 20 min ago

Isand66

Guinness Sour Dough Pretzel Rolls

1 day 17 hours ago

The Roadside Pi...

Eric Hanner's favorite N.Y. onion rye

4 days 9 hours ago

MPH23

No spring

6 days 20 hours ago

Kjknits

Sourdough puff pastry

1 week 17 hours ago

tpassin

50% Einkorn Take 2

1 week 1 day ago

dmsnyder

1 week 1 day ago

Yippee

20230800 Authentic Hong Kong Pineapple Buns with...

1 week 2 days ago

tpassin

1 week 4 days ago

CrustyJohn

The Perfect Rectangle

1 week 5 days ago

aly-hassabelnaby

The Breads of Egypt - Eish senn

Recent Advanced/Off-Topic Posts

2 months 1 week ago

TMac

Problem with elasticity and holding shape

3 months 1 week ago

TiuingGum

Rye is extending bulk fermentation time.

5 months 4 days ago

Precaud

Baking recipe organizer app for Android?

5 months 2 weeks ago

mwilson

Quintessentially British

6 months 1 day ago

hajonnes

minimizing gluten formation?

6 months 6 days ago

N62769

Hobart N50, 5 Quart / Qt. Commercial Mixer; Model...

6 months 1 week ago

Evrenbingol

Liquid to Stiff Starter.

6 months 3 weeks ago

drewgi

Recipe Calculators, Converters, Spreadsheets

7 months 5 days ago

mwilson

This Week in Wine

7 months 1 week ago

Vinay Hasija

Ingredient Unit Conversion Tool

7 months 3 weeks ago

singingloon

Hybrid rye grains

8 months 1 week ago

riserofthebre4ds

Anyone ever bought starter dough off someone...

9 months 3 weeks ago

DutchSourdough

Question on bulk fermenting with cold room...

9 months 4 weeks ago

rondayvous

Japan beat Germany and France

10 months 4 weeks ago

rondayvous

Single Celled Fungi

11 months 2 weeks ago

baymaxbakes

Brioche hydration and sticky concerns

1 year 2 days ago

Huh What

One of my other hobbies

1 year 5 days ago

burgerunner

Flour moisture content

1 year 3 weeks ago

NicksCB4

Save energy by baking bread on top of the stove...

1 year 2 months ago

burgerunner

Low ash content flours

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dmsnyder Recipe Index

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