Challenges

Topic Replies Last reply
Slap and fold gone wrong
By McAli 6 years ago
2 By McAli 6 years ago
Forkish 2.7kg miche - I need an engineer and a chemist.
By mikewasinnyc 6 years 2 months ago
9 By birdlandbill 6 years 1 month ago
Diagnostic - crust coloration
By mikewasinnyc 6 years 1 month ago
5 By idaveindy 4 years 5 months ago
Second proof problem
By Beatlebill77 6 years 1 month ago
1 By Mini Oven 6 years 1 month ago
Vital Wheat Gluten question
By TMB 7 years 2 months ago
11 By Mini Oven 6 years 2 months ago
Orange color in starter
By Lmw4 6 years 3 months ago
3 By treeowl 6 years 2 months ago
Hooch after only a few hours
By Louise90 6 years 3 months ago
7 By Mini Oven 6 years 2 months ago
Gluten: Europe vs North America
By Maggs 6 years 3 months ago
2 By Mini Oven 6 years 3 months ago
SD Hydration
By old baker 6 years 3 months ago
7 By idaveindy 6 years 3 months ago
Over developed gluten
By Goddessofcake 6 years 3 months ago
0 n/a
Sourdough Boule Height
By AKSourdough 6 years 3 months ago
4 By AKSourdough 6 years 3 months ago
Kouign Amman
By AnnaZ 6 years 4 months ago
13 By Breizh 6 years 4 months ago
Dough hydration
By Sid 6 years 8 months ago
52 By auriba 6 years 4 months ago
Sourdough troubleshooting: over or underproofed? Or something else?
By blueskyturtle 6 years 4 months ago
8 By Mini Oven 6 years 4 months ago
Why do I need an hour of kneading?
By Guiomar 6 years 6 months ago
8 By Robyn 6 years 4 months ago
would like thorough critique of why bread was gummy
By joanh@exit109.com 6 years 4 months ago
0 n/a
Bread has become like a scone-very soft sone like texture
By Rhonda Brigg 6 years 6 months ago
1 By BaniJP 6 years 6 months ago
Kombucha dough becomes wet/gooey!
By skald89 6 years 6 months ago
1 By BaniJP 6 years 6 months ago
Is this overproofed? Underproofed? Something else?
By smorkoch 6 years 8 months ago
7 By David Mackie 6 years 7 months ago
Trouble with starter- strange smell and texture
By Smojphace 6 years 9 months ago
16 By Smojphace 6 years 7 months ago
Troubles in the transition DO to Ventilated heat oven
By francesinhobaking 6 years 7 months ago
1 By hreik 6 years 7 months ago
Advice on scoring not catching
By Samcowgreen 6 years 10 months ago
21 By Benito 6 years 7 months ago
Beginning Baker Loaves not Shaping up
By Mpetroz 6 years 7 months ago
0 n/a
Bulk ferment without kneading / SF
By Chrisunger 6 years 8 months ago
1 By Chrisunger 6 years 8 months ago
Dealing with inaccurate oven
By dpt 6 years 8 months ago
3 By dpt 6 years 8 months ago