General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2652	15731	By alcophile 21 hours 22 minutes ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2957	By rosemancreekranch 1 month 1 week ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1690	12588	By Lizzy W SLA 3 days 20 hours ago
No new posts Challenges A forum for bread baking challenges.	1195	11195	By Ciediand 5 days 11 hours ago
No new posts Photos & Photography Baking photos and discussions of food photography	1065	7693	By alcophile 4 weeks 2 days ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	355	2010	By tpassin 1 hour 5 minutes ago

Topic	Replies	Last reply Sort ascending
Normal topic Hydration? Seam side down? No knead bread. By MotoJack 16 years 1 month ago	3	By flournwater 16 years 1 month ago
Normal topic water or dough temperature? By boxodough 16 years 1 month ago	13	By Rosalie 16 years 1 month ago
Normal topic Wetting surface of proofed loaf improves oven spring? By venkitac 16 years 1 month ago	6	By toyman 16 years 1 month ago
Normal topic mixer speeds DLX By caviar 16 years 1 month ago	13	By toyman 16 years 1 month ago
Normal topic Sourdough Focaccia By venkitac 16 years 1 month ago	3	By summerbaker 16 years 1 month ago
Normal topic baking bread and carbs By ed minturn 16 years 1 month ago	6	By althetrainer 16 years 1 month ago
Normal topic A burnt offering By MotoJack 16 years 1 month ago	5	By jannrn 16 years 1 month ago
Normal topic Differences in flour? By butterflygrooves 16 years 1 month ago	6	By foolishpoolish 16 years 1 month 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 9 months ago	15	By localgrace 16 years 1 month ago
Normal topic pizza By qahtan 16 years 2 months ago	2	By Anonymous 16 years 1 month ago
Normal topic Scoring/shaping bread question By venkitac 16 years 2 months ago	9	By Pain Partout 16 years 2 months ago
Normal topic Baker's Internship Update! By mcs 16 years 2 months ago	5	By photojess 16 years 2 months ago
Normal topic Volkornbrot By qahtan 16 years 2 months ago	0	n/a
Normal topic Effects of fermentation and soaking question By venkitac 16 years 2 months ago	12	By davidg618 16 years 2 months ago
Normal topic Ciabatta photos and a followup question By venkitac 16 years 2 months ago	11	By flournwater 16 years 2 months ago