Advanced Topics

Topic	Replies	Last reply Sort ascending
Normal topic dough hydration...for pasta? By cranbo 14 years ago	8	By EvaB 13 years 11 months ago
Normal topic Any word on Stan and Norm"s book? By clazar123 14 years 2 months ago	1	By RobynNZ 14 years 1 month ago
Normal topic Frying Dough By CJRoman 14 years 2 months ago	7	By gary.turner 14 years 2 months ago
Hot topic How do you pronounce, 'lame'? By Crumbly Baker 14 years 10 months ago	21	By Wild-Yeast 14 years 3 months ago
Normal topic Cold Rise and Gas Produced By Anonymous 14 years 3 months ago	4	By Anonymous 14 years 3 months ago
Normal topic Density of Instant Dry Yeast By onymous 14 years 4 months ago	9	By subfuscpersona 14 years 4 months ago
Normal topic What is the maximum preferment percentage in finished dough? By cranbo 14 years 4 months ago	12	By sarafina 14 years 4 months ago
Normal topic Crunchy Bits in my Challah By sustainthebaker 14 years 6 months ago	2	By sustainthebaker 14 years 6 months ago
Normal topic Challah braids losing definition during rise & bake By Jay3fer 14 years 11 months ago	11	By breadsong 14 years 8 months ago
Normal topic Lesaffre Technical Notebook: A Taste of Bread - A combination of art and science By BellesAZ 14 years 9 months ago	1	By pdiff 14 years 9 months ago
Normal topic "dough percentage" pros and cons? By Chuck 14 years 10 months ago	6	By Chuck 14 years 9 months ago
Normal topic Michel Suas' Advanced Bread and Pastry Book By HMerlitti 14 years 10 months ago	4	By holds99 14 years 10 months ago
Normal topic final hydration formula By cranbo 15 years 1 month ago	10	By davidg618 15 years ago
Normal topic Calculating Final Dough Hydration from Baker's Percentages By mlucas 15 years 2 months ago	12	By wally 15 years 1 month ago
Normal topic Steamed Bread Chemistry ? By inlovewbread 15 years 3 months ago	7	By ananda 15 years 2 months ago
Normal topic Many questions about bread chemistry and technique By kolobezka 15 years 4 months ago	9	By Boboshempy 15 years 3 months ago
Normal topic The second rise... By Frequent Flyer 15 years 3 months ago	1	By Chausiubao 15 years 3 months ago
Normal topic Rye Amylase By foolishpoolish 16 years 2 months ago	14	By ananda 15 years 3 months ago
Hot topic Levain building method question By Faith in Virginia 15 years 4 months ago	22	By Faith in Virginia 15 years 4 months ago
Hot topic Need help with baker's math in spreadsheet! By dmsnyder 15 years 4 months ago	27	By dmsnyder 15 years 4 months ago
Normal topic biga vs pate fermentee By ericjs 15 years 8 months ago	2	By Anonymous 15 years 8 months ago
Normal topic kneading By allthingsread 15 years 9 months ago	4	By allthingsread 15 years 8 months ago
Normal topic autolyse By allthingsread 15 years 9 months ago	10	By Tallahassee Ba… 15 years 9 months ago
Normal topic What happened to my Pugliese? By chuppy 15 years 9 months ago	1	By Floydm 15 years 9 months ago
Normal topic If I made up several uncooked sourdough boules, put them into the fridge, then every other day baked one up... would this work? By Jean-Paul 15 years 10 months ago	6	By Mini Oven 15 years 9 months ago