General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2652	15730	By Precaud 1 hour 47 minutes ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2957	By rosemancreekranch 1 month ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1690	12588	By Lizzy W SLA 2 days 20 hours ago
No new posts Challenges A forum for bread baking challenges.	1195	11195	By Ciediand 4 days 11 hours ago
No new posts Photos & Photography Baking photos and discussions of food photography	1065	7693	By alcophile 4 weeks 1 day ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	354	2005	By tpassin 2 weeks 3 days ago

Topic	Replies	Last reply Sort ascending
Normal topic Hydration? Seam side down? No knead bread. By MotoJack 16 years 1 month ago	3	By flournwater 16 years 1 month ago
Normal topic water or dough temperature? By boxodough 16 years 1 month ago	13	By Rosalie 16 years 1 month ago
Normal topic Wetting surface of proofed loaf improves oven spring? By venkitac 16 years 1 month ago	6	By toyman 16 years 1 month ago
Normal topic mixer speeds DLX By caviar 16 years 1 month ago	13	By toyman 16 years 1 month ago
Normal topic Sourdough Focaccia By venkitac 16 years 1 month ago	3	By summerbaker 16 years 1 month ago
Normal topic baking bread and carbs By ed minturn 16 years 1 month ago	6	By althetrainer 16 years 1 month ago
Normal topic A burnt offering By MotoJack 16 years 1 month ago	5	By jannrn 16 years 1 month ago
Normal topic Differences in flour? By butterflygrooves 16 years 1 month ago	6	By foolishpoolish 16 years 1 month ago
Normal topic Hamelman's Vermont Sourdough with Increased Whole Wheat (photos and a question) By venkitac 16 years 1 month ago	2	By venkitac 16 years 1 month ago
Normal topic HELP please! rising times in different temps By kranieri 16 years 1 month ago	1	By apprentice 16 years 1 month ago
Normal topic Beautiful loaves, pale bottoms By Anonymous 16 years 1 month ago	2	By pjkobulnicky 16 years 1 month ago
Normal topic Osmotolerant yeast vs. Active Dry By venkitac 16 years 1 month ago	5	By venkitac 16 years 1 month ago
Normal topic Throwing away half of starter By Anonymous 16 years 1 month ago	6	By MommaT 16 years 1 month ago
Normal topic 4-6 qt container with volume markings, to see if dough doubled? By venkitac 16 years 1 month ago	13	By MommaT 16 years 1 month ago
Hot topic Overnight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:)) By venkitac 16 years 1 month ago	18	By venkitac 16 years 1 month ago
Normal topic Effects of choosing when to stretch-and-fold? By venkitac 16 years 1 month ago	8	By venkitac 16 years 1 month ago
Normal topic Ramblings of a sourdough convert By venkitac 16 years 1 month ago	5	By venkitac 16 years 1 month ago
Normal topic Followup question on scoring/transferring to oven By venkitac 16 years 1 month ago	9	By venkitac 16 years 1 month ago
Normal topic baker's mark or bread stamps By dcbakerman 17 years 9 months ago	15	By localgrace 16 years 1 month ago
Normal topic pizza By qahtan 16 years 1 month ago	2	By Anonymous 16 years 1 month ago
Normal topic Scoring/shaping bread question By venkitac 16 years 2 months ago	9	By Pain Partout 16 years 2 months ago
Normal topic Baker's Internship Update! By mcs 16 years 2 months ago	5	By photojess 16 years 2 months ago
Normal topic Volkornbrot By qahtan 16 years 2 months ago	0	n/a
Normal topic Effects of fermentation and soaking question By venkitac 16 years 2 months ago	12	By davidg618 16 years 2 months ago
Normal topic Ciabatta photos and a followup question By venkitac 16 years 2 months ago	11	By flournwater 16 years 2 months ago