Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic Just received some linen for proofing dough By nycbaker11 13 years 9 months ago	2	By Yerffej 13 years 9 months ago
Normal topic transfering the dough By gizzy 13 years 9 months ago	6	By halfrice 13 years 9 months ago
Normal topic why does my SD starter look like a poolish? By nycbaker11 13 years 9 months ago	15	By nycbaker11 13 years 9 months ago
Normal topic Crumb that taste like crumpet ? By Xeni 13 years 9 months ago	11	By Xeni 13 years 9 months ago
Normal topic My theory on abominable brains By halfrice 13 years 9 months ago	5	By Chuck 13 years 9 months ago
Normal topic Kneading and cracked wheat. By goer 13 years 9 months ago	3	By pmccool 13 years 9 months ago
Normal topic How dark is too dark? By timbit1985 13 years 9 months ago	4	By timbit1985 13 years 9 months ago
Normal topic P. Reinhart ABED Pain au Levain - I think I failed again By Ghobz 13 years 9 months ago	11	By timbit1985 13 years 9 months ago
Normal topic Mishaps By NancyB 13 years 9 months ago	6	By Chuck 13 years 9 months ago
Normal topic I finally scored By tc 13 years 9 months ago	3	By tgrayson 13 years 9 months ago
Normal topic My first attempt at Nury's Rustic Light Rye By nycbaker11 13 years 9 months ago	6	By nycbaker11 13 years 9 months ago
Normal topic Haferbrot: an interesting european recipe By Barbarat 13 years 9 months ago	5	By breadsong 13 years 9 months ago
Normal topic King Arthur Flour Prices By agordo 13 years 9 months ago	4	By Postal Grunt 13 years 9 months ago
Hot topic Handling 80% rye dough By ramat123 13 years 9 months ago	26	By FoodFascist 13 years 9 months ago
Normal topic Raisin Bread Recipe Wanted By Duecento 13 years 10 months ago	5	By thomaschacon75 13 years 9 months ago
Hot topic Need Advice on Flour for Bagels By GSnyde 13 years 10 months ago	35	By polo 13 years 9 months ago
Normal topic Hamelman's semolina bread (sourdough) By Chiesa_Dan 13 years 10 months ago	2	By Chiesa_Dan 13 years 10 months ago
Normal topic Eric: Hamelman's Five-Grain Levain By fleur-de-liz 17 years 4 months ago	6	By tananaBrian 13 years 10 months ago
Normal topic Tartine Country Rye with Bulk Retard - any suggestions? By Lehua 13 years 10 months ago	4	By lumos 13 years 10 months ago
Hot topic An Artisan Bread Making Movie - see a time-lapsed ovenspring ! By pipo1000 15 years 6 months ago	39	By Francine 13 years 10 months ago
Normal topic Preserving the art of bread making By buzybee 13 years 10 months ago	9	By buzybee 13 years 10 months ago
Normal topic baguette - crust looks weird By dolcebaker 13 years 10 months ago	6	By lumos 13 years 10 months ago
Normal topic Elevation and effect on crust texture - I'm stymied and need help! By bnom 13 years 10 months ago	4	By bnom 13 years 10 months ago
Normal topic My first loaf By SimonBakes 13 years 10 months ago	10	By hanseata 13 years 10 months ago
Normal topic Formual conversion of Oz to Tsp. in "Bread" by Hamelman for Baguettes with Poolish By sitkabaker 13 years 11 months ago	14	By Barbara Krauss 13 years 10 months ago