General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2642	15681	By OldWoodenSpoon 8 hours 37 minutes ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2956	By tangbd 1 month 2 weeks ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1682	12518	By voyager_663rd 1 month ago
No new posts Challenges A forum for bread baking challenges.	1187	11115	By stonefire 1 week 4 days ago
No new posts Photos & Photography Baking photos and discussions of food photography	1065	7686	By stonefire 1 week 4 days ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	347	1974	By WatertownNewbie 2 weeks 4 days ago

Topic	Replies	Last reply Sort ascending
Normal topic Need help: My bread rises and falls down any time! By rostamiani 6 years ago	12	By LP14 6 years ago
Hot topic Rye Flour By JimSharp 6 years ago	18	By BouleysBread 6 years ago
Normal topic Do you know how to make this? By bread1965 6 years ago	11	By Anonymous 6 years ago
Hot topic Sourdough Pancakes Using Left Over Levain? By Song Of The Baker 11 years 2 months ago	34	By Mini Oven 6 years ago
Normal topic What does it take to become a "good" bread baker? By Steve Petermann 6 years ago	6	By Steve Petermann 6 years ago
Normal topic Eco- friendly bread packaging By BreadLee 6 years ago	1	By David R 6 years ago
Normal topic KAF Baking School By BethJ 6 years ago	1	By Nlayton 6 years ago
Normal topic Why is my wholewheat seeded bread sticky? By mutantspace 6 years ago	2	By mutantspace 6 years ago
Normal topic Can you combine or mix fresh yeast with dried yeast? By Robintyler1 6 years ago	0	n/a
Normal topic First Sourdough rye - verdicts please? By BreadLee 6 years ago	1	By BreadLee 6 years ago
Normal topic How quickly does a barm preferment...? By Anonymous 6 years ago	3	By David R 6 years ago
Normal topic Bulk ferment for Bagels? By adelie 6 years ago	1	By trailrunner 6 years ago
Normal topic Salt Rising Bread By bread1965 6 years ago	9	By clazar123 6 years ago
Normal topic Baker's % for Seed/Starter? By Steve Petermann 6 years 1 month ago	15	By Steve Petermann 6 years 1 month ago
Normal topic Pretzels By dom1972 6 years 1 month ago	1	By DesigningWoman 6 years 1 month ago
Normal topic Today’s sourdough bagels By dom1972 6 years 1 month ago	6	By Filomatic 6 years 1 month ago
Normal topic Quicker sourdough bread/recipe By dom1972 6 years 1 month ago	7	By Doc.Dough 6 years 1 month ago
Hot topic What makes a good bread lame? By Odelicebakery 6 years 1 month ago	16	By Wild-Yeast 6 years 1 month ago
Normal topic Open Crumb. Creating Fissures? By Steve Petermann 6 years 1 month ago	10	By Steve Petermann 6 years 1 month ago
Normal topic A question of rye berry hydration By mutantspace 6 years 1 month ago	8	By mutantspace 6 years 1 month ago
Normal topic Starter By plevee 6 years 1 month ago	5	By plevee 6 years 1 month ago
Normal topic How can I get more open crumb structure? By Sonia 6 years 1 month ago	3	By wally 6 years 1 month ago
Normal topic Does rye meal count in hydration? By mutantspace 6 years 1 month ago	5	By mutantspace 6 years 1 month ago
Hot topic On turning wort into a mother culture By mutantspace 6 years 3 months ago	17	By bread1965 6 years 1 month ago
Normal topic How to add shortening in dough - solid or liquid? By BakerNewbie 6 years 1 month ago	3	By Reeni 6 years 1 month ago