Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic Your favorite pumpernickel recipe!! By DrPr 16 years 1 month ago	8	By Mini Oven 16 years 1 month ago
Normal topic How can I achieve a less dense crumb? By DrPr 16 years 1 month ago	7	By djd 16 years 1 month ago
Normal topic Beer AND Cheese bread? By SulaBlue 16 years 1 month ago	8	By djd 16 years 1 month ago
Normal topic Sourdough basic question By bobku 16 years 1 month ago	3	By LindyD 16 years 1 month ago
Normal topic Whole wheat bread By bobku 16 years 1 month ago	5	By charbono 16 years 1 month ago
Normal topic Is there a "rule" about docking? By DrPr 16 years 1 month ago	13	By ehanner 16 years 1 month ago
Normal topic Favorite Whole Wheat Bread? By ehanner 16 years 1 month ago	3	By dmsnyder 16 years 1 month ago
Normal topic for the final proof, should dough rest uncovered? By koloatree 16 years 1 month ago	6	By Janknitz 16 years 1 month ago
Normal topic Healthy Bread By bobku 16 years 1 month ago	2	By jbaudo 16 years 1 month ago
Normal topic how to get thick crust where the slash is pronounced? By koloatree 16 years 2 months ago	6	By koloatree 16 years 1 month ago
Normal topic What did I do to my dough?! By DrPr 16 years 1 month ago	2	By BNLeuck 16 years 1 month ago
Normal topic First rise too short... can I fix it? By BNLeuck 16 years 1 month ago	3	By BNLeuck 16 years 1 month ago
Normal topic anyone know of any artisan bread classes in the NYC or Philly region? something like sfbi? By koloatree 16 years 1 month ago	1	By benjamin 16 years 1 month ago
Normal topic proof box and low rising sourdough By mizrachi 16 years 2 months ago	7	By mizrachi 16 years 1 month ago
Normal topic my first loaves of sourdough By flour-girl 16 years 2 months ago	6	By Paddyscake 16 years 2 months ago
Normal topic thanks for the leftover-starter English muffin idea! By flour-girl 16 years 2 months ago	1	By vdarmon 16 years 2 months ago
Normal topic Working a High-Hydration Sourdough By SulaBlue 16 years 2 months ago	14	By LindyD 16 years 2 months ago
Normal topic Using a FibraMent stone correctly By mizrachi 16 years 2 months ago	4	By mizrachi 16 years 2 months ago
Hot topic Savory Bacon Cheese Bread By ehanner 16 years 2 months ago	29	By ehanner 16 years 2 months ago
Normal topic Pugliese? By ericb 16 years 2 months ago	2	By jimrich17 16 years 2 months ago
Normal topic Reinhart's Transitional Wheat question By SulaBlue 16 years 2 months ago	3	By ericb 16 years 2 months ago
Normal topic lame newbie sourdough question By flour-girl 16 years 2 months ago	7	By ermabom 16 years 2 months ago
Normal topic Vermont sourdough a little tough? By ericb 16 years 2 months ago	5	By ericb 16 years 2 months ago
Normal topic what's a starter supposed to look like? By flour-girl 16 years 2 months ago	2	By flour-girl 16 years 2 months ago
Normal topic Soaker / no-knead question By Edthebread 16 years 2 months ago	1	By SulaBlue 16 years 2 months ago