General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2641	15678	By pmccool 1 week ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2956	By tangbd 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	1682	12518	By voyager_663rd 2 weeks 1 day ago
No new posts Challenges A forum for bread baking challenges.	1186	11108	By ninda 16 hours 45 minutes ago
No new posts Photos & Photography Baking photos and discussions of food photography	1065	7685	By The Roadside P… 3 weeks 4 days ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	346	1971	By WatertownNewbie 1 week 3 days ago

Topic Sort descending	Replies	Last reply
Normal topic A Word About Durum Flour By Abe 2 years 8 months ago	2	By Abe 2 years 7 months ago
Normal topic A, B or C sourdough tests I’m at a loss...which is it? By mutantspace 5 years 10 months ago	9	By David R 5 years 10 months ago
Normal topic Abbreviations By rbyrnes 9 years 6 months ago	3	By PaddyL 9 years 6 months ago
Normal topic ABC Is Looking For America's Next Best Home Baker By abcbakingshow 8 years 11 months ago	0	n/a
Normal topic Abel's Superlevain; More Tangy By pul 7 years 3 months ago	7	By pul 7 years 3 months ago
Hot topic About Brod and Taylor Proofer By Yippee 6 years 4 months ago	16	By Floydm 6 years 4 months ago
Hot topic About diastatic malt... By katyajini 9 years 2 months ago	41	By katyajini 9 years 1 month ago
Normal topic About Norm By saintdennis 16 years 9 months ago	9	By dmsnyder 16 years 9 months ago
Normal topic about Parkin and recipe By qahtan 15 years 2 months ago	7	By qahtan 15 years 2 months ago
Normal topic About temperature, steam and the crust. By _vk 8 years 5 months ago	12	By jimbtv 8 years 5 months ago
Normal topic About the Biga or sponge By chetc 14 years 10 months ago	1	By pmccool 14 years 10 months ago
Normal topic Accelerated Sourdough Starter? By SDbaker 18 years ago	3	By SDbaker 18 years ago
Normal topic Acid kill, hydration and French T65 By mutantspace 5 years 10 months ago	8	By mutantspace 5 years 10 months ago
Normal topic Acidic/Vinegary starter? How to adjust? By Murderboner 11 years 3 months ago	2	By dabrownman 11 years 3 months ago
Normal topic Acidity disappearing one day after baking??? By nicodvb 14 years 10 months ago	11	By nicodvb 14 years 10 months ago
Normal topic Adapting 100% hydration to spelt recipes By rony_sha 15 years 2 months ago	1	By mrfrost 15 years 2 months ago
Normal topic ADDING A POOLISH TO A SOURDOUGH RECIPE By SLKIRK 9 years 5 months ago	3	By SLKIRK 9 years 5 months ago
Normal topic Adding an older starter By Schnitzle 5 years ago	5	By GaryDG 5 years ago
Normal topic adding butter to bread dough By Homebakerman 11 months 3 weeks ago	8	By cfraenkel 11 months 3 weeks ago
Normal topic adding malt to dough By mcmartz 7 years 11 months ago	2	By Mini Oven 7 years 11 months ago
Normal topic Adding steam to Tom Chandley deck oven By 228_BREAD 11 years 1 month ago	0	n/a
Normal topic Adding to water for bagels--a question By Ryan Sandler 16 years 2 months ago	5	By mredwood 16 years 2 months ago
Normal topic Adjusting falling number by adding malted barley By venkitac 14 years 11 months ago	7	By dabrownman 11 years 8 months ago
Normal topic Adjusting yeast quantity for overnight shaped refrigerator proof to avoid overproofing By venkitac 15 years 9 months ago	3	By Neil C 15 years 4 months ago
Normal topic Advantages and Disadvantages of No-Knead Bread Baking By mizrachi 15 years 10 months ago	6	By hsmum 15 years 10 months ago