General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2653	15733	By Rock 13 hours 37 minutes ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2957	By rosemancreekranch 1 month 2 weeks 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 1 week 6 days ago
No new posts Challenges A forum for bread baking challenges.	1196	11208	By SusanMcKennaGrant 2 days 16 hours ago
No new posts Photos & Photography Baking photos and discussions of food photography	1065	7693	By alcophile 1 month 1 week ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	355	2013	By WatertownNewbie 1 week 1 day ago

Topic	Replies	Last reply Sort ascending
Normal topic Eco- friendly bread packaging By BreadLee 6 years 4 months ago	1	By David R 6 years 4 months ago
Normal topic KAF Baking School By BethJ 6 years 4 months ago	1	By Nlayton 6 years 4 months ago
Normal topic Why is my wholewheat seeded bread sticky? By mutantspace 6 years 4 months ago	2	By mutantspace 6 years 4 months ago
Normal topic Can you combine or mix fresh yeast with dried yeast? By Robintyler1 6 years 4 months ago	0	n/a
Normal topic First Sourdough rye - verdicts please? By BreadLee 6 years 4 months ago	1	By BreadLee 6 years 4 months ago
Normal topic How quickly does a barm preferment...? By Anonymous 6 years 5 months ago	3	By David R 6 years 5 months ago
Normal topic Bulk ferment for Bagels? By adelie 6 years 5 months ago	1	By trailrunner 6 years 5 months ago
Normal topic Salt Rising Bread By bread1965 6 years 5 months ago	9	By clazar123 6 years 5 months ago
Normal topic Baker's % for Seed/Starter? By Steve Petermann 6 years 5 months ago	15	By Steve Petermann 6 years 5 months ago
Normal topic Pretzels By dom1972 6 years 5 months ago	1	By DesigningWoman 6 years 5 months ago
Normal topic Today’s sourdough bagels By dom1972 6 years 5 months ago	6	By Filomatic 6 years 5 months ago
Normal topic Quicker sourdough bread/recipe By dom1972 6 years 5 months ago	7	By Doc.Dough 6 years 5 months ago
Hot topic What makes a good bread lame? By Odelicebakery 6 years 5 months ago	16	By Wild-Yeast 6 years 5 months ago
Normal topic Open Crumb. Creating Fissures? By Steve Petermann 6 years 5 months ago	10	By Steve Petermann 6 years 5 months ago
Normal topic A question of rye berry hydration By mutantspace 6 years 5 months ago	8	By mutantspace 6 years 5 months ago
Normal topic Starter By plevee 6 years 5 months ago	5	By plevee 6 years 5 months ago
Normal topic How can I get more open crumb structure? By Sonia 6 years 5 months ago	3	By wally 6 years 5 months ago
Normal topic Does rye meal count in hydration? By mutantspace 6 years 5 months ago	5	By mutantspace 6 years 5 months ago
Hot topic On turning wort into a mother culture By mutantspace 6 years 7 months ago	17	By bread1965 6 years 5 months ago
Normal topic How to add shortening in dough - solid or liquid? By BakerNewbie 6 years 5 months ago	3	By Reeni 6 years 5 months ago
Normal topic Minimum rest time for Tang Zhong By bchan 6 years 5 months ago	3	By bchan 6 years 5 months ago
Normal topic Hello Everyone!! By ProvingProofing 6 years 5 months ago	2	By msneuropil 6 years 5 months ago
Hot topic What went wrong? By Sonia 6 years 5 months ago	19	By Anonymous 6 years 5 months ago
Normal topic Soft Bread - short or long gluten strands? By BakerNewbie 6 years 5 months ago	1	By gavinc 6 years 5 months ago
Normal topic Hydration for fresh ground whole wheat starter? By Jake1919 6 years 6 months ago	2	By David R 6 years 5 months ago