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 3 days 11 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 6 days 18 hours ago
No new posts Challenges A forum for bread baking challenges.	1190	11136	By Davey1 2 hours 47 minutes ago
No new posts Photos & Photography Baking photos and discussions of food photography	1065	7687	By Benito 6 days 3 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 3 days ago

Topic	Replies	Last reply Sort ascending
Normal topic Whole wheat no-knead with fantastic crust By 108 breads 10 years 3 months ago	2	By 108 breads 10 years 3 months ago
Normal topic Tips for laminating %100 sourdough to make croissants By MJ Sourdough 10 years 3 months ago	3	By MJ Sourdough 10 years 3 months ago
Normal topic Soaker question By hreik 10 years 3 months ago	2	By hreik 10 years 3 months ago
Normal topic Does hydration %age include levain? By hreik 10 years 3 months ago	7	By Anonymous 10 years 3 months ago
Normal topic Tartine with malted wholegrain bread flour? By imajkemp 10 years 3 months ago	1	By drogon 10 years 3 months ago
Normal topic I'm going to Paris! (and Brussels and Bruges and Ghent) By fthec 10 years 3 months ago	3	By Deegeetee 10 years 3 months ago
Normal topic Advice and tips needed for 1:2:3 bread By hreik 10 years 3 months ago	4	By hreik 10 years 3 months ago
Normal topic Durum wheat flour By Anonymous 10 years 3 months ago	5	By suave 10 years 3 months ago
Normal topic Freezing forkish pizza dough By thaliablogs 10 years 3 months ago	1	By thaliablogs 10 years 3 months ago
Normal topic baking bread in a Tulikivi bakeoven By pbjproductions 10 years 3 months ago	1	By Mini Oven 10 years 3 months ago
Normal topic Has anyone had experience with Capital Precision Ranges? Baking with propane? By Lap 10 years 3 months ago	1	By davidg618 10 years 3 months ago
Normal topic Fresh milled einkorn By STUinlouisa 10 years 3 months ago	8	By STUinlouisa 10 years 3 months ago
Normal topic 125% Levain By hreik 10 years 4 months ago	9	By Anonymous 10 years 3 months ago
Normal topic Flour type 60! By Bread and Salt 10 years 3 months ago	0	n/a
Normal topic Rye-Einkorn bread - delicious, but ... By 108 breads 10 years 4 months ago	5	By 108 breads 10 years 3 months ago
Normal topic Intimate look at the autolyse By 108 breads 10 years 4 months ago	8	By 108 breads 10 years 3 months ago
Normal topic Tell me about your dream baking surface. By a_warming_trend 10 years 4 months ago	13	By 108 breads 10 years 4 months ago
Normal topic Scoring: Live and learn By hreik 10 years 4 months ago	10	By hreik 10 years 4 months ago
Normal topic Long fermentation: Is long bulk or final better? By hreik 10 years 4 months ago	11	By imjlotherealone 10 years 4 months ago
Normal topic loaf tearing/ripping when baking...help! By benjimelton 10 years 4 months ago	11	By benjimelton 10 years 4 months ago
Normal topic Can someone explain to me By hreik 10 years 4 months ago	4	By hreik 10 years 4 months ago
Normal topic It's been far too long By fthec 10 years 4 months ago	5	By Maine18 10 years 4 months ago
Normal topic Mature starter readiness indicators By hreik 10 years 4 months ago	4	By hreik 10 years 4 months ago
Normal topic Do quality of a butter affect bread texture smell etc etc By owen1989 10 years 4 months ago	5	By drogon 10 years 4 months ago
Normal topic Divine bread has teff and coconut flours By 108 breads 10 years 4 months ago	3	By 108 breads 10 years 4 months ago