General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2655	15757	By plevee 2 weeks 4 days ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2959	By barryvabeach 2 months 1 week ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1697	12625	By Dave Cee 1 day 14 hours ago
No new posts Challenges A forum for bread baking challenges.	1204	11293	By pmccool 4 days 16 hours ago
No new posts Photos & Photography Baking photos and discussions of food photography	1069	7712	By alcophile 1 day 15 hours ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	356	2023	By tpassin 4 weeks ago

Topic	Replies	Last reply Sort ascending
Normal topic How to get more blueberries in the loaf By audra36274 16 years 4 months ago	11	By ehanner 16 years 4 months ago
Normal topic bread proving, how to prove bread dough By babs 16 years 4 months ago	1	By babs 16 years 4 months ago
Normal topic Why use a preferment? By jeffmaughan 16 years 6 months ago	10	By jeffmaughan 16 years 4 months ago
Hot topic crust too thick...help! By breitbaker 16 years 4 months ago	25	By breitbaker 16 years 4 months ago
Normal topic Same Day, One Bowl, Country Wheat Bread Video By ein 16 years 7 months ago	4	By ein 16 years 4 months ago
Hot topic It's up and running! By mcs 17 years 4 months ago	38	By Dragonbones 16 years 4 months ago
Normal topic Hydration? Seam side down? No knead bread. By MotoJack 16 years 4 months ago	3	By flournwater 16 years 4 months ago
Normal topic water or dough temperature? By boxodough 16 years 4 months ago	13	By Rosalie 16 years 4 months ago
Normal topic Wetting surface of proofed loaf improves oven spring? By venkitac 16 years 4 months ago	6	By toyman 16 years 4 months ago
Normal topic mixer speeds DLX By caviar 16 years 4 months ago	13	By toyman 16 years 4 months ago
Normal topic Sourdough Focaccia By venkitac 16 years 4 months ago	3	By summerbaker 16 years 4 months ago
Normal topic baking bread and carbs By ed minturn 16 years 4 months ago	6	By althetrainer 16 years 4 months ago
Normal topic A burnt offering By MotoJack 16 years 4 months ago	5	By jannrn 16 years 4 months ago
Normal topic Differences in flour? By butterflygrooves 16 years 4 months ago	6	By foolishpoolish 16 years 4 months ago
Normal topic Hamelman's Vermont Sourdough with Increased Whole Wheat (photos and a question) By venkitac 16 years 4 months ago	2	By venkitac 16 years 4 months ago
Normal topic HELP please! rising times in different temps By kranieri 16 years 4 months ago	1	By apprentice 16 years 4 months ago
Normal topic Beautiful loaves, pale bottoms By Anonymous 16 years 4 months ago	2	By pjkobulnicky 16 years 4 months ago
Normal topic Osmotolerant yeast vs. Active Dry By venkitac 16 years 4 months ago	5	By venkitac 16 years 4 months ago
Normal topic Throwing away half of starter By Anonymous 16 years 4 months ago	6	By MommaT 16 years 4 months ago
Normal topic 4-6 qt container with volume markings, to see if dough doubled? By venkitac 16 years 4 months ago	13	By MommaT 16 years 4 months ago
Hot topic Overnight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:)) By venkitac 16 years 4 months ago	18	By venkitac 16 years 4 months ago
Normal topic Effects of choosing when to stretch-and-fold? By venkitac 16 years 4 months ago	8	By venkitac 16 years 4 months ago
Normal topic Ramblings of a sourdough convert By venkitac 16 years 5 months ago	5	By venkitac 16 years 4 months ago
Normal topic Followup question on scoring/transferring to oven By venkitac 16 years 5 months ago	9	By venkitac 16 years 4 months ago
Normal topic baker's mark or bread stamps By dcbakerman 18 years ago	15	By localgrace 16 years 5 months ago