General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2651	15709	By Romana 1 week 4 days ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2957	By rosemancreekranch 3 weeks ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1689	12574	By dlassiter 10 hours 56 minutes ago
No new posts Challenges A forum for bread baking challenges.	1194	11175	By djslatt 17 hours 18 minutes ago
No new posts Photos & Photography Baking photos and discussions of food photography	1065	7693	By alcophile 1 week 6 days 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 19 hours 40 minutes ago

Topic	Replies	Last reply Sort ascending
Normal topic A burnt offering By MotoJack 16 years ago	5	By jannrn 16 years ago
Normal topic Differences in flour? By butterflygrooves 16 years ago	6	By foolishpoolish 16 years 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 8 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 1 month ago	9	By Pain Partout 16 years 1 month ago
Normal topic Baker's Internship Update! By mcs 16 years 1 month ago	5	By photojess 16 years 1 month ago
Normal topic Volkornbrot By qahtan 16 years 1 month ago	0	n/a
Normal topic Effects of fermentation and soaking question By venkitac 16 years 1 month ago	12	By davidg618 16 years 1 month ago
Normal topic Ciabatta photos and a followup question By venkitac 16 years 2 months ago	11	By flournwater 16 years 1 month ago
Normal topic looking for a recipe for Portugese Bread By audra36274 18 years 4 months ago	10	By audra36274 16 years 2 months ago
Normal topic Advantages and Disadvantages of No-Knead Bread Baking By mizrachi 16 years 2 months ago	6	By hsmum 16 years 2 months ago
Hot topic Know Your Source By ehanner 16 years 2 months ago	19	By photojess 16 years 2 months ago
Normal topic BBA Ciabatta (poolish version) hydration off? By venkitac 16 years 2 months ago	4	By pattycakes 16 years 2 months ago
Normal topic problem with resolution? By TeaIV 16 years 2 months ago	8	By AnnieT 16 years 2 months ago
Normal topic Shrinking Dough By mary t 16 years 2 months ago	2	By pmccool 16 years 2 months ago