General

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Low Temp Limit for Wild Yeast?
By tgrayson 15 years 9 months ago
1 By Doc Tracy 15 years 9 months ago
confused "stiff-levain build?
By tomsgirl 14 years 9 months ago
1 By cranbo 14 years 9 months ago
Help needed
By bertie26 13 years 7 months ago
1 By HeidiH 13 years 7 months ago
Bread glazes
By breadsong 12 years 11 months ago
1 By AW 12 years 11 months ago
Working with very wet doughs.
By velvetyjoe 12 years 10 months ago
1 By ananda 12 years 10 months ago
Whole wheat bread flour /whole wheat pastry flour
By Thaichef 12 years ago
1 By PaddyL 12 years ago
Fermentation, Sprouting and Super Soft Honey Oat Wheat Bread
By RixterTrader 11 years 2 months ago
1 By Floydm 11 years 2 months ago
Regards Yeast and Gluten
By uziel 10 years 8 months ago
1 By STUinlouisa 10 years 8 months ago
Peter Reinhart's bagels with stretch and folds
By bagelb0y 9 years 3 months ago
1 By jameseng 9 years 3 months ago
Effects of Using Levain v. Poolish v. Biga v. CY
By mungie 8 years 11 months ago
1 By Anonymous 8 years 11 months ago
Caloric content of sourdough vs other french breads
By CuriousMouse 8 years 9 months ago
1 By Danni3ll3 8 years 9 months ago
Gluten-free diet carries increased obesity risk, warn experts
By RoundhayBaker 8 years 5 months ago
1 By bikeprof 8 years 5 months ago
Water Chemistry and Gluten Development
By michaelearle108 8 years 5 months ago
1 By suave 8 years 5 months ago
Ciabatta - dense crumb
By Dido18 8 years 4 months ago
1 By kendalm 8 years 4 months ago
chinese infrared deck oven
By tourer 7 years 7 months ago
1 By bread_to_be 7 years 7 months ago
Problem with Bagel Dough
By ellanichols74 6 years 10 months ago
1 By sunkool 6 years ago
Bulk times in relation to mixing.
By Tamedbread 5 years 7 months ago
1 By idaveindy 5 years 7 months ago
Brioche Too Extensible
By Scootsmcgreggor 5 years 6 months ago
1 By Mini Oven 5 years 6 months ago
Croissants
By Wartface 5 years 2 months ago
1 By kendalm 5 years 2 months ago
New baker with spiral mixer
By Farmgirl77 4 years 8 months ago
1 By GrainBrain 4 years 8 months ago
Divide dough, but not "shape" it
By BakerNewbie 4 years 3 months ago
1 By yozzause 4 years 3 months ago
Illustated Chemistry of Bread-Making
By alcophile 2 years 2 months ago
1 By barryvabeach 2 years 2 months ago
The flour fairies were good to me today
By mse1152 17 years 10 months ago
1 By Floydm 17 years 10 months ago
Discovered "weak" flour
By noyeast 16 years 3 months ago
1 By Dragonbones 16 years 3 months ago
BBA English Muffins!
By murphalert 15 years 9 months ago
1 By Aussie Pete 15 years 9 months ago