General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2650	15705	By Moe C 1 day 19 hours ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2956	By tangbd 3 months 1 week ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1685	12533	By tpassin 5 days 2 hours ago
No new posts Challenges A forum for bread baking challenges.	1189	11134	By tpassin 3 weeks 4 days ago
No new posts Photos & Photography Baking photos and discussions of food photography	1065	7687	By Benito 4 days 11 hours ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	353	1991	By jo_en 1 day 8 hours ago

Topic	Replies	Last reply Sort ascending
Normal topic Drying temperature By Yippee 6 years 7 months ago	8	By dabrownman 6 years 7 months ago
Normal topic pH Buffer Solution Powder By Yippee 6 years 7 months ago	5	By Yippee 6 years 7 months ago
Normal topic Oh, boy! By Yippee 6 years 7 months ago	4	By Yippee 6 years 7 months ago
Normal topic Tragedy strikes Thanksgiving Day Bread! Yeast Problem... By Recoil Rob 6 years 7 months ago	13	By Mini Oven 6 years 7 months ago
Normal topic Long Ferment of a yeast bread. By Empire's Chef Chris 7 years ago	7	By Dohdoh bird 6 years 7 months ago
Normal topic Rye malt By Yippee 6 years 7 months ago	1	By suave 6 years 7 months ago
Normal topic I'd like to propose an up voting system for Reply's By CUISINED 6 years 7 months ago	3	By Floydm 6 years 7 months ago
Normal topic Tasting SD Starter By BetterBoules 6 years 7 months ago	5	By BetterBoules 6 years 7 months ago
Normal topic Scoring By geoman 6 years 7 months ago	4	By Portus 6 years 7 months ago
Normal topic leave in temp probe to bake, sacrilegious ? By bearhunter 6 years 7 months ago	4	By old baker 6 years 7 months ago
Normal topic Autolyse By Doc.Dough 6 years 7 months ago	7	By bikeprof 6 years 7 months ago
Normal topic Pizza In Today's NYT By BethJ 6 years 7 months ago	3	By BethJ 6 years 7 months ago
Normal topic Drastically overproofed dough and what to do with it By Southbay 6 years 8 months ago	1	By vtsteve 6 years 7 months ago
Normal topic Best Temp for proofing Sourdough By LVP 6 years 7 months ago	3	By albacore 6 years 7 months ago
Normal topic Baking the bread By lea59 6 years 8 months ago	2	By treesparrow 6 years 8 months ago
Normal topic 76%hydration 70% semolina poppy seed loaf. Final proof too short? By Yuve 6 years 8 months ago	1	By semolina_man 6 years 8 months ago
Normal topic Central Milling Flour By hreik 6 years 8 months ago	9	By G. Marie 6 years 8 months ago
Normal topic What kind of rye is it? By Yippee 6 years 8 months ago	5	By clazar123 6 years 8 months ago
Normal topic Tip - how to check for steam in oven By DanAyo 6 years 8 months ago	8	By DanAyo 6 years 8 months ago
Normal topic Quirky media upload By Bred Maverick 6 years 8 months ago	5	By Danni3ll3 6 years 8 months ago
Normal topic We have AFFORDABLE high quality DOUGH SHEETERS (350.00 and up) By fiftyweight 6 years 8 months ago	7	By fiftyweight 6 years 8 months ago
Normal topic Any other Parisians out there? By DesigningWoman 6 years 8 months ago	2	By DesigningWoman 6 years 8 months ago
Hot topic No Knead technique By Jim Burgin 6 years 8 months ago	43	By Jim Burgin 6 years 8 months ago
Normal topic Double hydration and open crumb By bikeprof 6 years 8 months ago	5	By dabrownman 6 years 8 months ago
Normal topic Yet another DO question, mine is bigger than your's By bearhunter 6 years 8 months ago	3	By bearhunter 6 years 8 months ago