Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic Flour percentages and flavor impact By ndechenne 12 years 9 months ago	8	By lumos 12 years 8 months ago
Normal topic Finally some good spring! By callie22 12 years 9 months ago	2	By callie22 12 years 9 months ago
Normal topic 3 gmas gone nuts! By gmagmabaking2 12 years 9 months ago	3	By dabrownman 12 years 9 months ago
Normal topic Tartine Bread By Pat in SoCal 12 years 9 months ago	5	By imaloafer 12 years 9 months ago
Normal topic Over fermented dough? By Matt Edy 12 years 9 months ago	13	By ananda 12 years 9 months ago
Normal topic Also poolish is died at high temputure? By sungmo kim 12 years 9 months ago	2	By Ford 12 years 9 months ago
Hot topic crisp crust By SourdoughGirl 19 years 1 month ago	17	By CB85 12 years 9 months ago
Normal topic Wholemeal "old dough" By Matt Edy 12 years 9 months ago	0	n/a
Normal topic Convert from Sourdough By Bruce J 12 years 9 months ago	1	By Janetcook 12 years 9 months ago
Normal topic volume of starter By aninamar12@gmail.com 12 years 9 months ago	1	By cranbo 12 years 9 months ago
Normal topic I had a great day baking! By tchism 12 years 9 months ago	4	By tchism 12 years 9 months ago
Normal topic We 3 gmas Baked differently! By gmagmabaking2 12 years 9 months ago	4	By gmagmabaking2 12 years 9 months ago
Normal topic Advice for Italian-style corn bread By Jellatine 12 years 9 months ago	7	By Doc.Dough 12 years 9 months ago
Hot topic Hang over! By handymanchef 12 years 10 months ago	18	By handymanchef 12 years 10 months ago
Normal topic Secrets of Sourdough By tchism 12 years 10 months ago	2	By tchism 12 years 10 months ago
Normal topic Crackly crust - finally! By PeterPiper 15 years 7 months ago	11	By PeterPiper 12 years 10 months ago
Hot topic First question here, baguette scoring. Please help! By maojn 12 years 10 months ago	19	By PeterS 12 years 10 months ago
Normal topic Adding water to 1 day-old dough By Khamsin 12 years 10 months ago	2	By Khamsin 12 years 10 months ago
Normal topic What if Pate Fermentee is more than 3 days old? By Kentucky Jim 12 years 10 months ago	2	By Kentucky Jim 12 years 10 months ago
Normal topic Bread shapes By Indio 12 years 10 months ago	6	By Mini Oven 12 years 10 months ago
Normal topic Tartine Bread baker from Los Angeles - thoughts for a first-timer? Thanks! By maisondaaron 12 years 10 months ago	2	By maisondaaron 12 years 10 months ago
Normal topic How can I adapt this recipe By carefreebaker 12 years 10 months ago	4	By Anonymous 12 years 10 months ago
Normal topic keeping dough in the fridge before using By Aberdeenshire Quine 12 years 10 months ago	6	By Aberdeenshire Quine 12 years 10 months ago
Normal topic Does anyone use a pelle? By Aberdeenshire Quine 12 years 10 months ago	3	By pepperhead212 12 years 10 months ago
Normal topic Beautiful loaves BUT flat flavor of pain au levain w/ mixed starters. Why? By joyfulbaker 12 years 11 months ago	6	By joyfulbaker 12 years 10 months ago