General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2642	15681	By OldWoodenSpoon 1 day 5 hours ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2956	By tangbd 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	1682	12518	By voyager_663rd 1 month 1 week ago
No new posts Challenges A forum for bread baking challenges.	1187	11115	By stonefire 1 week 4 days ago
No new posts Photos & Photography Baking photos and discussions of food photography	1065	7686	By stonefire 1 week 5 days ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	347	1974	By WatertownNewbie 2 weeks 5 days ago

Topic	Replies	Last reply Sort ascending
Normal topic Advice and tips needed for 1:2:3 bread By hreik 10 years 1 month ago	4	By hreik 10 years 1 month ago
Normal topic Durum wheat flour By Anonymous 10 years 1 month ago	5	By suave 10 years 1 month ago
Normal topic Freezing forkish pizza dough By thaliablogs 10 years 1 month ago	1	By thaliablogs 10 years 1 month ago
Normal topic baking bread in a Tulikivi bakeoven By pbjproductions 10 years 1 month ago	1	By Mini Oven 10 years 1 month ago
Normal topic Has anyone had experience with Capital Precision Ranges? Baking with propane? By Lap 10 years 1 month ago	1	By davidg618 10 years 1 month ago
Normal topic Fresh milled einkorn By STUinlouisa 10 years 2 months ago	8	By STUinlouisa 10 years 1 month ago
Normal topic 125% Levain By hreik 10 years 2 months ago	9	By Anonymous 10 years 2 months ago
Normal topic Flour type 60! By Bread and Salt 10 years 2 months ago	0	n/a
Normal topic Rye-Einkorn bread - delicious, but ... By 108 breads 10 years 2 months ago	5	By 108 breads 10 years 2 months ago
Normal topic Intimate look at the autolyse By 108 breads 10 years 2 months ago	8	By 108 breads 10 years 2 months ago
Normal topic Tell me about your dream baking surface. By a_warming_trend 10 years 2 months ago	13	By 108 breads 10 years 2 months ago
Normal topic Scoring: Live and learn By hreik 10 years 2 months ago	10	By hreik 10 years 2 months ago
Normal topic Long fermentation: Is long bulk or final better? By hreik 10 years 2 months ago	11	By imjlotherealone 10 years 2 months ago
Normal topic loaf tearing/ripping when baking...help! By benjimelton 10 years 2 months ago	11	By benjimelton 10 years 2 months ago
Normal topic Can someone explain to me By hreik 10 years 2 months ago	4	By hreik 10 years 2 months ago
Normal topic It's been far too long By fthec 10 years 2 months ago	5	By Maine18 10 years 2 months ago
Normal topic Mature starter readiness indicators By hreik 10 years 2 months ago	4	By hreik 10 years 2 months ago
Normal topic Do quality of a butter affect bread texture smell etc etc By owen1989 10 years 2 months ago	5	By drogon 10 years 2 months ago
Normal topic Divine bread has teff and coconut flours By 108 breads 10 years 2 months ago	3	By 108 breads 10 years 2 months ago
Normal topic Brioche - fermentation and freezing assistance By chera 10 years 2 months ago	6	By drogon 10 years 2 months ago
Normal topic I have been intrigued by all the posts on FWSY By leslieruf 10 years 2 months ago	5	By leslieruf 10 years 2 months ago
Normal topic Azodicarbonamide in all whole wheat flour at grocery store other than the organic brand. By sirbakesalot 10 years 2 months ago	1	By drogon 10 years 2 months ago
Normal topic Help needed! Bitter aftertaste!???!? By owen1989 10 years 2 months ago	2	By Mini Oven 10 years 2 months ago
Normal topic Questions , questions and more .... By kimlisimply 10 years 2 months ago	8	By Mini Oven 10 years 2 months ago
Normal topic Review: Seattle - The Pantry's Ancient Grains baking class By Anonymous 10 years 2 months ago	3	By Anonymous 10 years 2 months ago