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 1 week 6 days ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2959	By barryvabeach 2 months ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1696	12624	By anon125 2 days 13 hours ago
No new posts Challenges A forum for bread baking challenges.	1204	11290	By suave 3 hours 36 minutes ago
No new posts Photos & Photography Baking photos and discussions of food photography	1068	7703	By MTloaf 1 week 4 days 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 3 weeks 2 days ago

Topic	Replies	Last reply Sort ascending
Normal topic stretch and fold and bubbles By kendalman 4 years 11 months ago	0	n/a
Normal topic Nutritional benefits of using preferment. By Erica Grisoni 4 years 11 months ago	7	By ws.hicks 4 years 11 months ago
Normal topic My Prepper PB&J: Check That Off The List By wlaut 4 years 11 months ago	0	n/a
Normal topic How long can sourdough be retarded? By ws.hicks 4 years 11 months ago	12	By Benito 4 years 11 months ago
Normal topic Panettone Question — extent of gluten development when mixing first dough By CharlotteS 4 years 11 months ago	12	By CharlotteS 4 years 11 months ago
Normal topic The Year Flour Was King By alfanso 4 years 11 months ago	0	n/a
Normal topic Preferments - how to add one that doesnt list it in the recipe By FLBezoar 5 years 2 months ago	6	By BXMurphy 4 years 11 months ago
Normal topic Ciabatta Height-Need help! By tothpianopeter 4 years 11 months ago	4	By tothpianopeter 4 years 11 months ago
Normal topic Panettone problem By Yippee 6 years 8 months ago	3	By Yippee 4 years 11 months ago
Normal topic Wheat flour: stone ground wheat flour vs fine ground wheat flour? Which should I buy? By icantbakeatall 4 years 11 months ago	2	By Anonymous 4 years 11 months ago
Normal topic Bagels-Instant or active dry yeast By slowrise 5 years ago	3	By bakernewbie1 4 years 11 months ago
Normal topic Ciabatta Final Proof-Is it Really Necessary? By tothpianopeter 4 years 11 months ago	1	By phaz 4 years 11 months ago
Normal topic Yet another calculator - Phazulator By phaz 5 years ago	5	By phaz 4 years 11 months ago
Hot topic Suggestions for Community Bakes By DanAyo 5 years ago	112	By headupinclouds 4 years 11 months ago
Normal topic Panettone with commercial yeast (SHOCK HORROR I KNOW) By Elantamsey 5 years ago	6	By Truth Serum 4 years 11 months ago
Normal topic Flour mix By Yippee 5 years ago	9	By idaveindy 4 years 11 months ago
Normal topic Pasta Madre troubleshooting question By juddie 5 years ago	6	By DanAyo 4 years 11 months ago
Normal topic books By aninamar12@gmail.com 5 years ago	1	By DanAyo 5 years ago
Normal topic 8' x 6' Hearth Slab Thickness By Wilsonk6 6 years 3 months ago	5	By Farmpride 5 years ago
Hot topic Slap and fold failure - too much or too little By Tropical 5 years ago	16	By phaz 5 years ago
Normal topic “PAIN À L’AIL DES OURS” Daniel Leader (Living Bread) - Advice sought By Mustryharder 5 years ago	0	n/a
Normal topic ISO Rofco B40 By bugaziao 5 years ago	0	n/a
Normal topic HEB Bakery flour By texas_loafer 5 years ago	1	By idaveindy 5 years ago
Normal topic definition of "first clear" for stone ground? By harum 5 years ago	6	By idaveindy 5 years ago
Normal topic My annual appeal - give thanks for TFL By alfanso 5 years ago	14	By Floydm 5 years ago