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 ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	354	2964	By Greekbaker 1 week 4 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 1 week 6 days ago
No new posts Challenges A forum for bread baking challenges.	1207	11379	By kay-dee 15 hours 2 minutes ago
No new posts Photos & Photography Baking photos and discussions of food photography	1069	7712	By alcophile 1 month 3 weeks 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 4 days 19 hours ago

Topic	Replies	Last reply Sort ascending
Normal topic Maggie Glezer's "Tom Cat's Semolina Filone" -- ERROR IN FORMULA??? By scotgibson 5 years 8 months ago	4	By The Roadside P… 5 years 1 month ago
Normal topic Santa Brought an Anova Precision Oven By Another Girl 5 years 1 month ago	0	n/a
Normal topic stretch and fold and bubbles By kendalman 5 years 1 month ago	0	n/a
Normal topic Nutritional benefits of using preferment. By Erica Grisoni 5 years 1 month ago	7	By ws.hicks 5 years 1 month ago
Normal topic My Prepper PB&J: Check That Off The List By wlaut 5 years 1 month ago	0	n/a
Normal topic How long can sourdough be retarded? By ws.hicks 5 years 1 month ago	12	By Benito 5 years 1 month ago
Normal topic Panettone Question — extent of gluten development when mixing first dough By CharlotteS 5 years 1 month ago	12	By CharlotteS 5 years 1 month ago
Normal topic The Year Flour Was King By alfanso 5 years 1 month ago	0	n/a
Normal topic Preferments - how to add one that doesnt list it in the recipe By FLBezoar 5 years 4 months ago	6	By BXMurphy 5 years 1 month ago
Normal topic Ciabatta Height-Need help! By tothpianopeter 5 years 1 month ago	4	By tothpianopeter 5 years 1 month ago
Normal topic Panettone problem By Yippee 6 years 10 months ago	3	By Yippee 5 years 1 month ago
Normal topic Wheat flour: stone ground wheat flour vs fine ground wheat flour? Which should I buy? By icantbakeatall 5 years 1 month ago	2	By Anonymous 5 years 1 month ago
Normal topic Bagels-Instant or active dry yeast By slowrise 5 years 2 months ago	3	By bakernewbie1 5 years 1 month ago
Normal topic Ciabatta Final Proof-Is it Really Necessary? By tothpianopeter 5 years 1 month ago	1	By phaz 5 years 1 month ago
Normal topic Yet another calculator - Phazulator By phaz 5 years 2 months ago	5	By phaz 5 years 1 month ago
Hot topic Suggestions for Community Bakes By DanAyo 5 years 2 months ago	112	By headupinclouds 5 years 1 month ago
Normal topic Panettone with commercial yeast (SHOCK HORROR I KNOW) By Elantamsey 5 years 2 months ago	6	By Truth Serum 5 years 1 month ago
Normal topic Flour mix By Yippee 5 years 2 months ago	9	By idaveindy 5 years 1 month ago
Normal topic Pasta Madre troubleshooting question By juddie 5 years 2 months ago	6	By DanAyo 5 years 1 month ago
Normal topic books By aninamar12@gmail.com 5 years 1 month ago	1	By DanAyo 5 years 1 month ago
Normal topic 8' x 6' Hearth Slab Thickness By Wilsonk6 6 years 5 months ago	5	By Farmpride 5 years 1 month ago
Hot topic Slap and fold failure - too much or too little By Tropical 5 years 2 months ago	16	By phaz 5 years 2 months ago
Normal topic “PAIN À L’AIL DES OURS” Daniel Leader (Living Bread) - Advice sought By Mustryharder 5 years 2 months ago	0	n/a
Normal topic ISO Rofco B40 By bugaziao 5 years 2 months ago	0	n/a
Normal topic HEB Bakery flour By texas_loafer 5 years 2 months ago	1	By idaveindy 5 years 2 months ago