General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2656	15752	By louiscohen 1 day 1 hour ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2959	By barryvabeach 3 weeks 6 days ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1692	12605	By Benito 3 days 3 hours ago
No new posts Challenges A forum for bread baking challenges.	1201	11268	By squattercity 20 hours 52 minutes ago
No new posts Photos & Photography Baking photos and discussions of food photography	1066	7698	By albacore 1 month 2 weeks ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	356	2015	By Moe C 1 month ago

Topic	Replies	Last reply Sort ascending
Normal topic Industrial Food Ban in French "Restaurants"?..., By Wild-Yeast 12 years 3 months ago	8	By Patf 12 years 3 months ago
Normal topic Troubleshooting Gummy Crumb By JacquelineColussi 12 years 3 months ago	8	By JacquelineColussi 12 years 3 months ago
Normal topic Notifications By shoshanna673 12 years 3 months ago	1	By Floydm 12 years 3 months ago
Normal topic You're invited to CABB2 -- A New Group for Advanced Bread Bakers in Chicago By bagel_and_rye 12 years 4 months ago	3	By dsadowsk 12 years 3 months ago
Normal topic Rye - To Autolyse or Not To Autolyse By Song Of The Baker 12 years 4 months ago	14	By Anonymous 12 years 4 months ago
Normal topic Artisan Bread Baker Position Opening in Washington, DC By wally 12 years 4 months ago	0	n/a
Normal topic New baking environment By SorryLobster 12 years 4 months ago	0	n/a
Normal topic The Kansas Wheat Harvest, AKA "Big Haircut", has officially begun! By Postal Grunt 12 years 4 months ago	0	n/a
Normal topic Problem With Rye - Possibly The Seed Soaker? By Song Of The Baker 12 years 4 months ago	6	By Song Of The Baker 12 years 4 months ago
Normal topic 1 1/4" soapstone slabs heating By Anonymous 12 years 4 months ago	9	By Anonymous 12 years 4 months ago
Normal topic Swiss Mice By MANNA 12 years 4 months ago	10	By MANNA 12 years 4 months ago
Normal topic Schwarzbrot By bruneski 12 years 4 months ago	0	n/a
Normal topic Splitting Rye Loaves By Barefoot-Baker 12 years 4 months ago	6	By Elagins 12 years 4 months ago
Normal topic email from The Fresh Loaf By Maluz 12 years 4 months ago	1	By Floydm 12 years 4 months ago
Normal topic baking and feeding! By lithmick 12 years 5 months ago	11	By cranbo 12 years 4 months ago
Normal topic Bread and pizza with noodles flour? By nicodvb 12 years 4 months ago	2	By nicodvb 12 years 4 months ago
Hot topic Hydration Adjustment When Adding Rye Flour By Song Of The Baker 12 years 5 months ago	17	By Mini Oven 12 years 5 months ago
Normal topic Starter Question By Anonymous 12 years 5 months ago	7	By Anonymous 12 years 5 months ago
Normal topic Rings collapsing on tea ring.... By Deb Congrove 12 years 5 months ago	1	By Mini Oven 12 years 5 months ago
Normal topic Breadheads By Anonymous 12 years 5 months ago	2	By Floydm 12 years 5 months ago
Normal topic Question on how much WW flour one can add while maintaining decent crumb By bread_chemist 12 years 5 months ago	12	By Janetcook 12 years 5 months ago
Normal topic Overproofed bread? By kaleidosoph 12 years 5 months ago	5	By kaleidosoph 12 years 5 months ago
Normal topic Bagels and Pate Fermentee question. By SadieBear 12 years 5 months ago	0	n/a
Normal topic Braiding Sourdough By Lap 12 years 5 months ago	2	By dabrownman 12 years 5 months ago
Normal topic noob question By chihuachsund 12 years 6 months ago	13	By chihuachsund 12 years 5 months ago