General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2661	15780	By Greyt-hound 2 weeks 6 days ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	354	2964	By Greekbaker 2 weeks 3 days ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1703	12696	By Gary Bishop 2 weeks 5 days ago
No new posts Challenges A forum for bread baking challenges.	1211	11429	By Davey1 9 hours 18 minutes ago
No new posts Photos & Photography Baking photos and discussions of food photography	1069	7712	By alcophile 2 months ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	358	2057	By albacore 1 week 3 days ago

Topic	Replies	Last reply Sort ascending
Normal topic Sourdough starter questions By MotoJack 16 years 5 months ago	3	By Elagins 16 years 5 months ago
Normal topic Beer Rye Bread By MotoJack 16 years 5 months ago	3	By JeremyCherfas 16 years 5 months ago
Normal topic In case you missed this entry By Judon 16 years 5 months ago	7	By cake diva 16 years 5 months ago
Normal topic www.nybakers.com -- Open for Business!!! By Elagins 16 years 5 months ago	4	By ehanner 16 years 5 months ago
Normal topic How to prevent wheat weevil? By milkybiscuits 16 years 5 months ago	10	By PaddyL 16 years 5 months ago
Normal topic Video: Stretch and Fold Technique from Peter Reinhart By M2 16 years 5 months ago	1	By Janknitz 16 years 5 months ago
Normal topic Is baking soda with higher price better? By milkybiscuits 16 years 5 months ago	6	By milkybiscuits 16 years 5 months ago
Normal topic Stopping Ciabatta from spreading rather than rising after shaping By Vitto 16 years 5 months ago	3	By SourFlour 16 years 5 months ago
Normal topic The darker the bread, the healthier? By Jw 16 years 5 months ago	6	By Mini Oven 16 years 5 months ago
Normal topic high gluten flour vs vital wheat gluten By bobm1 16 years 5 months ago	6	By bobm1 16 years 5 months ago
Normal topic Does a poolish count as autolyse? Autolyse with a portion of the dough? By venkitac 16 years 5 months ago	2	By PaddyL 16 years 5 months ago
Normal topic Tomatoe and zuchinni By qahtan 16 years 5 months ago	7	By jennyp19 16 years 5 months ago
Normal topic Lavash Crackers By rmk129 19 years 1 month ago	4	By hamptonbaker 16 years 5 months ago
Normal topic Is my oven about to die? By AnnieT 16 years 5 months ago	5	By mrfrost 16 years 5 months ago
Normal topic off topic By qahtan 16 years 5 months ago	5	By qahtan 16 years 5 months ago
Normal topic Vermont Sourdough & different flours By venkitac 16 years 6 months ago	2	By rocketbike 16 years 5 months ago
Normal topic DLX mixer... By qahtan 16 years 6 months ago	6	By MJO 16 years 5 months ago
Normal topic Commerce and TFL By Elagins 16 years 6 months ago	11	By ehanner 16 years 6 months ago
Normal topic fresh yeast in philly By benjamin 16 years 6 months ago	0	n/a
Normal topic Retarding during the bulk ferment vs. retarding during proofing By venkitac 16 years 6 months ago	9	By M2 16 years 6 months ago
Normal topic chocolate bread wont rise By luvstobake 16 years 6 months ago	4	By luvstobake 16 years 6 months ago
Normal topic Osmotolerant & active dry bakeoff By venkitac 16 years 6 months ago	2	By ehanner 16 years 6 months ago
Normal topic benefits of Whole wheat By qahtan 16 years 6 months ago	1	By pmccool 16 years 6 months ago
Normal topic How To Make My French Bread Last Longer? By abrogard 16 years 6 months ago	8	By wally 16 years 6 months ago
Normal topic nutrition By qahtan 16 years 6 months ago	10	By Rosalie 16 years 6 months ago