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 11 hours 44 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 5 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 I'd like to propose an up voting system for Reply's By CUISINED 6 years 5 months ago	3	By Floydm 6 years 5 months ago
Normal topic Tasting SD Starter By BetterBoules 6 years 5 months ago	5	By BetterBoules 6 years 5 months ago
Normal topic Scoring By geoman 6 years 5 months ago	4	By Portus 6 years 5 months ago
Normal topic leave in temp probe to bake, sacrilegious ? By bearhunter 6 years 5 months ago	4	By old baker 6 years 5 months ago
Normal topic Autolyse By Doc.Dough 6 years 5 months ago	7	By bikeprof 6 years 5 months ago
Normal topic Pizza In Today's NYT By BethJ 6 years 6 months ago	3	By BethJ 6 years 5 months ago
Normal topic Drastically overproofed dough and what to do with it By Southbay 6 years 7 months ago	1	By vtsteve 6 years 6 months ago
Normal topic Best Temp for proofing Sourdough By LVP 6 years 6 months ago	3	By albacore 6 years 6 months ago
Normal topic Baking the bread By lea59 6 years 6 months ago	2	By treesparrow 6 years 6 months ago
Normal topic 76%hydration 70% semolina poppy seed loaf. Final proof too short? By Yuve 6 years 6 months ago	1	By semolina_man 6 years 6 months ago
Normal topic Central Milling Flour By hreik 6 years 6 months ago	9	By G. Marie 6 years 6 months ago
Normal topic What kind of rye is it? By Yippee 6 years 6 months ago	5	By clazar123 6 years 6 months ago
Normal topic Tip - how to check for steam in oven By DanAyo 6 years 6 months ago	8	By DanAyo 6 years 6 months ago
Normal topic Quirky media upload By Bred Maverick 6 years 6 months ago	5	By Danni3ll3 6 years 6 months ago
Normal topic We have AFFORDABLE high quality DOUGH SHEETERS (350.00 and up) By fiftyweight 6 years 6 months ago	7	By fiftyweight 6 years 6 months ago
Normal topic Any other Parisians out there? By DesigningWoman 6 years 6 months ago	2	By DesigningWoman 6 years 6 months ago
Hot topic No Knead technique By Jim Burgin 6 years 7 months ago	43	By Jim Burgin 6 years 6 months ago
Normal topic Double hydration and open crumb By bikeprof 6 years 7 months ago	5	By dabrownman 6 years 6 months ago
Normal topic Yet another DO question, mine is bigger than your's By bearhunter 6 years 7 months ago	3	By bearhunter 6 years 6 months ago
Normal topic I need some help. How much yeast for a poolish? By DanAyo 6 years 7 months ago	14	By bearhunter 6 years 7 months ago
Normal topic Using this site By Jim Burgin 6 years 7 months ago	2	By Jim Burgin 6 years 7 months ago
Normal topic Donut help! By Teri Bills 6 years 7 months ago	0	n/a
Hot topic How much would you charge for your bread? By mj05 10 years 11 months ago	22	By Yeastymama 6 years 7 months ago
Hot topic Swiss farmhouse bread - just for Abe By leslieruf 6 years 7 months ago	18	By DesigningWoman 6 years 7 months ago
Normal topic Yellow crumb bread with commercial yeast By Alan123 6 years 7 months ago	11	By DesigningWoman 6 years 7 months ago