General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2641	15678	By pmccool 2 weeks 3 days ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2956	By tangbd 1 month ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1682	12518	By voyager_663rd 3 weeks 4 days ago
No new posts Challenges A forum for bread baking challenges.	1187	11114	By Abe 5 hours 1 minute ago
No new posts Photos & Photography Baking photos and discussions of food photography	1065	7686	By stonefire 19 hours 17 minutes ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	347	1974	By WatertownNewbie 1 week ago

Topic	Replies	Last reply Sort ascending
Normal topic How long can sourdough be retarded? By ws.hicks 4 years 4 months ago	12	By Benito 4 years 4 months ago
Normal topic Panettone Question — extent of gluten development when mixing first dough By CharlotteS 4 years 4 months ago	12	By CharlotteS 4 years 4 months ago
Normal topic The Year Flour Was King By alfanso 4 years 4 months ago	0	n/a
Normal topic Preferments - how to add one that doesnt list it in the recipe By FLBezoar 4 years 6 months ago	6	By BXMurphy 4 years 4 months ago
Normal topic Ciabatta Height-Need help! By tothpianopeter 4 years 4 months ago	4	By tothpianopeter 4 years 4 months ago
Normal topic Panettone problem By Yippee 6 years 1 month ago	3	By Yippee 4 years 4 months ago
Normal topic Wheat flour: stone ground wheat flour vs fine ground wheat flour? Which should I buy? By icantbakeatall 4 years 4 months ago	2	By Anonymous 4 years 4 months ago
Normal topic Bagels-Instant or active dry yeast By slowrise 4 years 5 months ago	3	By bakernewbie1 4 years 4 months ago
Normal topic Ciabatta Final Proof-Is it Really Necessary? By tothpianopeter 4 years 4 months ago	1	By phaz 4 years 4 months ago
Normal topic Yet another calculator - Phazulator By phaz 4 years 5 months ago	5	By phaz 4 years 4 months ago
Hot topic Suggestions for Community Bakes By DanAyo 4 years 5 months ago	112	By headupinclouds 4 years 4 months ago
Normal topic Panettone with commercial yeast (SHOCK HORROR I KNOW) By Elantamsey 4 years 5 months ago	6	By Truth Serum 4 years 4 months ago
Normal topic Flour mix By Yippee 4 years 4 months ago	9	By idaveindy 4 years 4 months ago
Normal topic Pasta Madre troubleshooting question By juddie 4 years 4 months ago	6	By DanAyo 4 years 4 months ago
Normal topic books By aninamar12@gmail.com 4 years 4 months ago	1	By DanAyo 4 years 4 months ago
Normal topic 8' x 6' Hearth Slab Thickness By Wilsonk6 5 years 8 months ago	5	By Farmpride 4 years 4 months ago
Hot topic Slap and fold failure - too much or too little By Tropical 4 years 5 months ago	16	By phaz 4 years 4 months ago
Normal topic “PAIN À L’AIL DES OURS” Daniel Leader (Living Bread) - Advice sought By Mustryharder 4 years 4 months ago	0	n/a
Normal topic ISO Rofco B40 By bugaziao 4 years 5 months ago	0	n/a
Normal topic HEB Bakery flour By texas_loafer 4 years 5 months ago	1	By idaveindy 4 years 5 months ago
Normal topic definition of "first clear" for stone ground? By harum 4 years 5 months ago	6	By idaveindy 4 years 5 months ago
Normal topic My annual appeal - give thanks for TFL By alfanso 4 years 5 months ago	14	By Floydm 4 years 5 months ago
Normal topic orange flower water By Yippee 4 years 5 months ago	14	By Yippee 4 years 5 months ago
Normal topic Is a curved bread lame better or a straight bread lame? By icantbakeatall 4 years 10 months ago	2	By SaidWhatWhen 4 years 5 months ago
Normal topic Ambient Temp By nolnacsm 4 years 5 months ago	2	By headupinclouds 4 years 5 months ago