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 15 hours 26 minutes ago
No new posts Challenges A forum for bread baking challenges.	1194	11175	By djslatt 21 hours 49 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 1 day ago

Topic	Replies	Last reply Sort ascending
Normal topic Bulk ferment for Bagels? By adelie 6 years 4 months ago	1	By trailrunner 6 years 4 months ago
Normal topic Salt Rising Bread By bread1965 6 years 4 months ago	9	By clazar123 6 years 4 months ago
Normal topic Baker's % for Seed/Starter? By Steve Petermann 6 years 4 months ago	15	By Steve Petermann 6 years 4 months ago
Normal topic Pretzels By dom1972 6 years 4 months ago	1	By DesigningWoman 6 years 4 months ago
Normal topic Today’s sourdough bagels By dom1972 6 years 4 months ago	6	By Filomatic 6 years 4 months ago
Normal topic Quicker sourdough bread/recipe By dom1972 6 years 4 months ago	7	By Doc.Dough 6 years 4 months ago
Hot topic What makes a good bread lame? By Odelicebakery 6 years 4 months ago	16	By Wild-Yeast 6 years 4 months ago
Normal topic Open Crumb. Creating Fissures? By Steve Petermann 6 years 4 months ago	10	By Steve Petermann 6 years 4 months ago
Normal topic A question of rye berry hydration By mutantspace 6 years 4 months ago	8	By mutantspace 6 years 4 months ago
Normal topic Starter By plevee 6 years 4 months ago	5	By plevee 6 years 4 months ago
Normal topic How can I get more open crumb structure? By Sonia 6 years 4 months ago	3	By wally 6 years 4 months ago
Normal topic Does rye meal count in hydration? By mutantspace 6 years 4 months ago	5	By mutantspace 6 years 4 months ago
Hot topic On turning wort into a mother culture By mutantspace 6 years 6 months ago	17	By bread1965 6 years 4 months ago
Normal topic How to add shortening in dough - solid or liquid? By BakerNewbie 6 years 5 months ago	3	By Reeni 6 years 4 months ago
Normal topic Minimum rest time for Tang Zhong By bchan 6 years 4 months ago	3	By bchan 6 years 4 months ago
Normal topic Hello Everyone!! By ProvingProofing 6 years 5 months ago	2	By msneuropil 6 years 4 months ago
Hot topic What went wrong? By Sonia 6 years 5 months ago	19	By Anonymous 6 years 5 months ago
Normal topic Soft Bread - short or long gluten strands? By BakerNewbie 6 years 5 months ago	1	By gavinc 6 years 5 months ago
Normal topic Hydration for fresh ground whole wheat starter? By Jake1919 6 years 5 months ago	2	By David R 6 years 5 months ago
Normal topic Weird crumb when making high hydration sourdough By Anonymous 6 years 5 months ago	15	By David R 6 years 5 months ago
Normal topic Thank you Ian....Part failure / Part success/ Kamut / Durum / Bread Flour Bread By hreik 6 years 5 months ago	5	By hreik 6 years 5 months ago
Normal topic Dough doubles size when rest to S&F By Bluethunwa 6 years 5 months ago	6	By Bluethunwa 6 years 5 months ago
Normal topic Article: "The greatest thing since sliced bread is ... old-fashioned bread ..." By Filomatic 6 years 5 months ago	0	n/a
Normal topic bubbles under rye crust By mutantspace 6 years 5 months ago	0	n/a
Normal topic Heat and Milling By Irrelevant 9 years 10 months ago	4	By gbbr 6 years 5 months ago