Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic Over fermented dough? By Matt Edy 12 years 3 months ago	13	By ananda 12 years 3 months ago
Normal topic Also poolish is died at high temputure? By sungmo kim 12 years 3 months ago	2	By Ford 12 years 3 months ago
Hot topic crisp crust By SourdoughGirl 18 years 7 months ago	17	By CB85 12 years 3 months ago
Normal topic Wholemeal "old dough" By Matt Edy 12 years 3 months ago	0	n/a
Normal topic Convert from Sourdough By Bruce J 12 years 3 months ago	1	By Janetcook 12 years 3 months ago
Normal topic volume of starter By aninamar12@gmail.com 12 years 3 months ago	1	By cranbo 12 years 3 months ago
Normal topic I had a great day baking! By tchism 12 years 3 months ago	4	By tchism 12 years 3 months ago
Normal topic We 3 gmas Baked differently! By gmagmabaking2 12 years 3 months ago	4	By gmagmabaking2 12 years 3 months ago
Normal topic Advice for Italian-style corn bread By Jellatine 12 years 3 months ago	7	By Doc.Dough 12 years 3 months ago
Hot topic Hang over! By handymanchef 12 years 4 months ago	18	By handymanchef 12 years 4 months ago
Normal topic Secrets of Sourdough By tchism 12 years 4 months ago	2	By tchism 12 years 4 months ago
Normal topic Crackly crust - finally! By PeterPiper 15 years 1 month ago	11	By PeterPiper 12 years 4 months ago
Hot topic First question here, baguette scoring. Please help! By maojn 12 years 4 months ago	19	By PeterS 12 years 4 months ago
Normal topic Adding water to 1 day-old dough By Khamsin 12 years 4 months ago	2	By Khamsin 12 years 4 months ago
Normal topic What if Pate Fermentee is more than 3 days old? By Kentucky Jim 12 years 4 months ago	2	By Kentucky Jim 12 years 4 months ago
Normal topic Bread shapes By Indio 12 years 4 months ago	6	By Mini Oven 12 years 4 months ago
Normal topic Tartine Bread baker from Los Angeles - thoughts for a first-timer? Thanks! By maisondaaron 12 years 4 months ago	2	By maisondaaron 12 years 4 months ago
Normal topic How can I adapt this recipe By carefreebaker 12 years 4 months ago	4	By Anonymous 12 years 4 months ago
Normal topic keeping dough in the fridge before using By Aberdeenshire Quine 12 years 4 months ago	6	By Aberdeenshire Quine 12 years 4 months ago
Normal topic Does anyone use a pelle? By Aberdeenshire Quine 12 years 4 months ago	3	By pepperhead212 12 years 4 months ago
Normal topic Beautiful loaves BUT flat flavor of pain au levain w/ mixed starters. Why? By joyfulbaker 12 years 4 months ago	6	By joyfulbaker 12 years 4 months ago
Normal topic Lye Pretzels By bobku 12 years 4 months ago	4	By PeterS 12 years 4 months ago
Normal topic Sizing ciabatta By Jon Morrison 12 years 5 months ago	5	By cjc 12 years 4 months ago
Hot topic Blistered onion bagels... By mrosen814 12 years 6 months ago	21	By winstonsmith 12 years 5 months ago
Normal topic We 3 gmas got spicy! By gmagmabaking2 12 years 5 months ago	2	By Cyberider 12 years 5 months ago