General

Topic	Replies	Last reply Sort ascending
Normal topic Some questions about baking By pixnum 4 years 1 month ago	10	By Colin2 4 years 1 month ago
Normal topic Trying a new flour: Whole white flour By SunnyGail 4 years 1 month ago	6	By SunnyGail 4 years 1 month ago
Normal topic Humped Pain di Mei By Superman07 4 years 2 months ago	2	By Superman07 4 years 1 month ago
Normal topic Salt added an hour after the levain..is it a big deal?? By SunnyGail 4 years 2 months ago	7	By SunnyGail 4 years 1 month ago
Normal topic Dough volume shrinking during the cold retard By HungryShots 4 years 2 months ago	15	By Our Crumb 4 years 2 months ago
Normal topic Flour stress test question By SunnyGail 4 years 2 months ago	4	By SunnyGail 4 years 2 months ago
Hot topic Golden Crust On Baguettes - Techniques Please By littlejay 4 years 2 months ago	23	By Benito 4 years 2 months ago
Normal topic Basic loaf -retarding process By skandan 4 years 2 months ago	4	By skandan 4 years 2 months ago
Normal topic Levain mix: 1:1:1 versus FWSY 1:4:5 By TwistedBreadStarter 4 years 2 months ago	4	By Our Crumb 4 years 2 months ago
Normal topic Good crumb inside and dense at the end By Joanna 4 years 2 months ago	9	By semolina_man 4 years 2 months ago
Hot topic Lesson Learned pretaining to Slap & Fold By DanAyo 7 years 1 month ago	37	By Gadjowheaty 4 years 2 months ago
Hot topic Low Calorie Sugar Substitutes for Bread Baking By DanAyo 4 years 3 months ago	20	By Timothy Wilson 4 years 2 months ago
Normal topic what leavening brings to flour, nutrition-wise By dlassiter 4 years 3 months ago	14	By dlassiter 4 years 3 months ago
Normal topic How to find the year of manufacture for an Electrolux Assistent? By Catori Tala 4 years 3 months ago	1	By Mini Oven 4 years 3 months ago
Normal topic Babka By Gpats 6 years 4 months ago	10	By sonofabrioche 4 years 3 months ago
Normal topic Doughy Biscuits By StreetScooby 4 years 8 months ago	14	By sonofabrioche 4 years 3 months ago
Normal topic Scoring question By mpghm 4 years 3 months ago	3	By Mini Oven 4 years 3 months ago
Normal topic Substituting bread flour for AP in a milk bread recipe By swallowsbreath 4 years 3 months ago	2	By Mini Oven 4 years 3 months ago
Normal topic A Feel for High Hydration Bread By dantepopple 4 years 3 months ago	10	By dantepopple 4 years 3 months ago
Normal topic Probe thermometer in finished loaf? By roboboticus 4 years 3 months ago	6	By greyspoke 4 years 3 months ago
Normal topic Transfer from banneton to hand to Dutch oven By roboboticus 4 years 3 months ago	3	By WatertownNewbie 4 years 3 months ago
Normal topic Using water weight to calculate volume By DanAyo 4 years 5 months ago	5	By haileygee 4 years 3 months ago
Normal topic Underproofed vs Overproofed By Benito 4 years 4 months ago	14	By SunnyGail 4 years 4 months ago
Normal topic What makes flour extensive/ elastic By WSC_SF 4 years 4 months ago	4	By Brotaniker 4 years 4 months ago
Normal topic Cause of crumb compression? By HeiHei29er 4 years 4 months ago	12	By HeiHei29er 4 years 4 months ago