General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2653	15732	By brian@clarkeip… 12 hours 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 5 days ago
No new posts Challenges A forum for bread baking challenges.	1196	11208	By SusanMcKennaGrant 1 day 14 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 ago

Topic	Replies	Last reply Sort ascending
Normal topic Pizza In Today's NYT By BethJ 6 years 10 months ago	3	By BethJ 6 years 10 months ago
Normal topic Drastically overproofed dough and what to do with it By Southbay 6 years 11 months ago	1	By vtsteve 6 years 10 months ago
Normal topic Best Temp for proofing Sourdough By LVP 6 years 10 months ago	3	By albacore 6 years 10 months ago
Normal topic Baking the bread By lea59 6 years 10 months ago	2	By treesparrow 6 years 10 months ago
Normal topic 76%hydration 70% semolina poppy seed loaf. Final proof too short? By Yuve 6 years 10 months ago	1	By semolina_man 6 years 10 months ago
Normal topic Central Milling Flour By hreik 6 years 10 months ago	9	By G. Marie 6 years 10 months ago
Normal topic What kind of rye is it? By Yippee 6 years 10 months ago	5	By clazar123 6 years 10 months ago
Normal topic Tip - how to check for steam in oven By DanAyo 6 years 10 months ago	8	By DanAyo 6 years 10 months ago
Normal topic Quirky media upload By Bred Maverick 6 years 10 months ago	5	By Danni3ll3 6 years 10 months ago
Normal topic We have AFFORDABLE high quality DOUGH SHEETERS (350.00 and up) By fiftyweight 6 years 11 months ago	7	By fiftyweight 6 years 10 months ago
Normal topic Any other Parisians out there? By DesigningWoman 6 years 11 months ago	2	By DesigningWoman 6 years 10 months ago
Hot topic No Knead technique By Jim Burgin 6 years 11 months ago	43	By Jim Burgin 6 years 11 months ago
Normal topic Double hydration and open crumb By bikeprof 6 years 11 months ago	5	By dabrownman 6 years 11 months ago
Normal topic Yet another DO question, mine is bigger than your's By bearhunter 6 years 11 months ago	3	By bearhunter 6 years 11 months ago
Normal topic I need some help. How much yeast for a poolish? By DanAyo 6 years 11 months ago	14	By bearhunter 6 years 11 months ago
Normal topic Using this site By Jim Burgin 6 years 11 months ago	2	By Jim Burgin 6 years 11 months ago
Normal topic Donut help! By Teri Bills 6 years 11 months ago	0	n/a
Hot topic How much would you charge for your bread? By mj05 11 years 4 months ago	22	By Yeastymama 6 years 11 months ago
Hot topic Swiss farmhouse bread - just for Abe By leslieruf 6 years 11 months ago	18	By DesigningWoman 6 years 11 months ago
Normal topic Yellow crumb bread with commercial yeast By Alan123 6 years 11 months ago	11	By DesigningWoman 6 years 11 months ago
Normal topic just found this interview with Trevor J Wilson By leslieruf 6 years 11 months ago	1	By not.a.crumb.left 6 years 11 months ago
Normal topic Possible to Make Batard Out of Baguette Dough? By Song Of The Baker 6 years 11 months ago	5	By Song Of The Baker 6 years 11 months ago
Normal topic Understanding my starter By leslieruf 6 years 11 months ago	5	By leslieruf 6 years 11 months ago
Normal topic Sweet brioche question By Saraheliizabethh 6 years 11 months ago	3	By Saraheliizabethh 6 years 11 months ago
Hot topic milk - to heat or not to heat? By dlassiter 9 years 7 months ago	31	By bearhunter 6 years 11 months ago