General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2651	15708	By pmccool 15 hours 4 minutes ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2956	By tangbd 3 months 3 weeks ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1685	12534	By Floydm 13 hours 49 minutes ago
No new posts Challenges A forum for bread baking challenges.	1192	11157	By Davey1 4 hours 32 minutes ago
No new posts Photos & Photography Baking photos and discussions of food photography	1065	7687	By Benito 2 weeks 2 days ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	353	1991	By jo_en 1 week 6 days ago

Topic	Replies	Last reply Sort ascending
Normal topic Osmotolerant & active dry bakeoff By venkitac 15 years 11 months ago	2	By ehanner 15 years 11 months ago
Normal topic benefits of Whole wheat By qahtan 15 years 11 months ago	1	By pmccool 15 years 11 months ago
Normal topic How To Make My French Bread Last Longer? By abrogard 15 years 11 months ago	8	By wally 15 years 11 months ago
Normal topic nutrition By qahtan 15 years 11 months ago	10	By Rosalie 15 years 11 months ago
Normal topic Desem By venkitac 15 years 11 months ago	2	By qahtan 15 years 11 months ago
Normal topic Baker's Internship - the fall season By mcs 15 years 11 months ago	2	By mcs 15 years 11 months ago
Normal topic How to get more blueberries in the loaf By audra36274 15 years 11 months ago	11	By ehanner 15 years 11 months ago
Normal topic bread proving, how to prove bread dough By babs 15 years 11 months ago	1	By babs 15 years 11 months ago
Normal topic Why use a preferment? By jeffmaughan 16 years 1 month ago	10	By jeffmaughan 15 years 11 months ago
Hot topic crust too thick...help! By breitbaker 16 years ago	25	By breitbaker 15 years 11 months ago
Normal topic Same Day, One Bowl, Country Wheat Bread Video By ein 16 years 2 months ago	4	By ein 15 years 11 months ago
Hot topic It's up and running! By mcs 16 years 11 months ago	38	By Dragonbones 15 years 11 months ago
Normal topic Hydration? Seam side down? No knead bread. By MotoJack 15 years 11 months ago	3	By flournwater 15 years 11 months ago
Normal topic water or dough temperature? By boxodough 15 years 11 months ago	13	By Rosalie 15 years 11 months ago
Normal topic Wetting surface of proofed loaf improves oven spring? By venkitac 15 years 11 months ago	6	By toyman 15 years 11 months ago
Normal topic mixer speeds DLX By caviar 16 years ago	13	By toyman 15 years 11 months ago
Normal topic Sourdough Focaccia By venkitac 15 years 11 months ago	3	By summerbaker 15 years 11 months ago
Normal topic baking bread and carbs By ed minturn 15 years 11 months ago	6	By althetrainer 15 years 11 months ago
Normal topic A burnt offering By MotoJack 15 years 11 months ago	5	By jannrn 15 years 11 months ago
Normal topic Differences in flour? By butterflygrooves 15 years 11 months ago	6	By foolishpoolish 15 years 11 months ago
Normal topic Hamelman's Vermont Sourdough with Increased Whole Wheat (photos and a question) By venkitac 15 years 11 months ago	2	By venkitac 15 years 11 months ago
Normal topic HELP please! rising times in different temps By kranieri 15 years 11 months ago	1	By apprentice 15 years 11 months ago
Normal topic Beautiful loaves, pale bottoms By Anonymous 15 years 11 months ago	2	By pjkobulnicky 15 years 11 months ago
Normal topic Osmotolerant yeast vs. Active Dry By venkitac 15 years 11 months ago	5	By venkitac 15 years 11 months ago
Normal topic Throwing away half of starter By Anonymous 16 years ago	6	By MommaT 15 years 11 months ago