General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2655	15757	By plevee 2 weeks 6 days ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2959	By barryvabeach 2 months 1 week ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1698	12637	By albacore 3 hours 29 minutes ago
No new posts Challenges A forum for bread baking challenges.	1204	11293	By pmccool 6 days 22 hours ago
No new posts Photos & Photography Baking photos and discussions of food photography	1069	7712	By alcophile 3 days 21 hours ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	356	2023	By tpassin 1 month ago

Topic	Replies	Last reply Sort ascending
Hot topic Please help the SFBI keep its doors open By Floydm 12 years 11 months ago	18	By hanseata 12 years 11 months ago
Hot topic Rye Berry Substitute Just To Get By? By Song Of The Baker 12 years 11 months ago	21	By Song Of The Baker 12 years 11 months ago
Normal topic Any Suggestions For a Poolish Baguette with Added Whole Grain? By Song Of The Baker 12 years 11 months ago	5	By Song Of The Baker 12 years 11 months ago
Normal topic Hamelman's Poolish Baguettes - My first Try By Song Of The Baker 12 years 11 months ago	13	By dabrownman 12 years 11 months ago
Normal topic Waste Factor By Dwayne 12 years 11 months ago	2	By Dwayne 12 years 11 months ago
Normal topic Applause to TFL and Sour Rye with Pistachios By Anonymous 12 years 11 months ago	10	By dabrownman 12 years 11 months ago
Normal topic All things flour!!! ... Which is your favorite flour? Where to get it? Can/do you buy it in bulk... 10kg sacks? By Blueladder 13 years ago	5	By Blueladder 12 years 11 months ago
Normal topic Shaping Pizza Dough By Song Of The Baker 13 years ago	13	By Song Of The Baker 13 years ago
Normal topic R.I.P Wonderbread By GSnyde 13 years ago	9	By linder 13 years ago
Hot topic Chestnut Fig Stout Rye By Song Of The Baker 13 years ago	34	By Mini Oven 13 years ago
Normal topic Judith Fertig no knead bread book???? By swtgran 14 years 5 months ago	12	By msbreadbaker 13 years ago
Normal topic Dough and frost By Regicollis 13 years ago	2	By Regicollis 13 years ago
Normal topic High Percentage of Fats in Bread By azelia 14 years 10 months ago	12	By davidg618 13 years ago
Normal topic Questions on Tea Yeast By flank steak 13 years ago	0	n/a
Normal topic Can i make my own vital wheat gluten? bread flour ? By talalzahid 13 years ago	11	By fancy4baking 13 years ago
Normal topic Type 55 flour equivalent By Barbara Krauss 13 years ago	2	By Barbara Krauss 13 years ago
Normal topic Collapse after Rise - Trying to place in oven By cowboy33 13 years ago	5	By Mirko 13 years ago
Normal topic Just a reminder, If you are like me and bake way too much bread By dabrownman 13 years ago	0	n/a
Normal topic Oven Steaming for the 21st Century? By SteveB 13 years ago	3	By SylviaH 13 years ago
Normal topic Basic white bread By Blueladder 13 years ago	6	By Blueladder 13 years ago
Hot topic The Rye I was Thinking Of! - Kind of By Song Of The Baker 13 years 1 month ago	24	By Song Of The Baker 13 years 1 month ago
Normal topic Using MS Excel to calculate bread formulas ? Please help ! By David Aplin 18 years 9 months ago	2	By studiowi33 13 years 1 month ago
Hot topic Vital Wheat Gluten - Why Do I Feel Like I'm Cheating?? By Song Of The Baker 13 years 1 month ago	25	By proth5 13 years 1 month ago
Normal topic Lard By Barbara Krauss 13 years 1 month ago	10	By charbono 13 years 1 month ago
Hot topic Pathetic crust with high hydratation doughs By nicodvb 13 years 7 months ago	23	By nicodvb 13 years 1 month ago