Recent Posts

The Roadside Pi...

Pastrami on Rye

23 hours 46 min ago

louiscohen

Latest Workday 100% Whole Wheat

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GaryBishop

Sourdough Starter and Maillard Reaction in...

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teajay

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alcophile

Lönner one-stage sourdough process

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Challenges

J3rowne

Bread troubleshooting request

3 days 1 hour ago

loaflove

overfermentation

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mwilson

Panettone Universal Method Calculator

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The Roadside Pi...

Brooklyn Sicilian pizza with double pepperoni

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bitcat70

Would rye malt be helpful in establishing rye...

4 days 4 hours ago

metropical

refrigerated dough rise time in humidity

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albacore

Landbrot

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Kjknits

Sourdough puff pastry

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Akbar Chef

New to forum

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RichieRich

Flour Storage

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Gadjowheaty

Schrotling

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tpassin

Is Malted Barley Still Being Added To Commercial...

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Doc.Dough

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RyeBread

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therearenotenou...

Chinese Sourdough

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jo_en

Sergey 4-5 day clas

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Tom C

New To Forum

1 week 1 day ago

Valdus

Starter Flat-lined: Advice?

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Kk123

Need help!! Gummy spots in sourdough bagel

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WatertownNewbie

Bakeries (Prague, Dresden, Berlin, Hamburg)

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clas in RyeBread's 50-50 Rye/ww formula...

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PizzaCalcio

Brioche Help

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Macaddicted

Ankarsum to save my KA

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jo_en

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RMag

Bump in center of sourdough loaf

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squattercity

keeping crust crusty in the new tropics

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louiscohen

Check Out My Buns

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Borqui

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1 week 5 days ago

Precaud

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jrdphoto

Near New NERO 400 Oven

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Plcv

Using day old flour/water mixtures

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Brew

Greetings from the Rio Grande Valley in South...

1 week 6 days ago

Misc.

JConstante

Ideas for proofing box/incubator

1 week 6 days ago

yozzause

Farina Bakery Australia

2 weeks 6 hours ago

thetravelingbaker

Buying Whole Grains in France and/or Tahiti

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majidmajid

in fan oven sourdough doesn't spring

2 weeks 14 hours ago

Bubbles

Croissant

2 weeks 15 hours ago

Sevitzky

50/50 starter white and whole wheat

2 weeks 1 day ago

albacore

Claudio Perando

2 weeks 1 day ago

Jimatthelake

Calculating Thermal Mass

2 weeks 1 day ago

Dave Cee

Biology of a neglected starter

2 weeks 1 day ago

Christy8842

Sourdough Maintenance- Scaled Down Ken Forkish or...

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breadmaking

Turkish flat bread with milk kefir

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Breadgrrrl

Cardamon buns production in professional bakery

2 weeks 2 days ago

Misc.

Jimatthelake

Hearth oven, Deck temp vs Thermostat temp

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Jimatthelake

New Member from TX

2 weeks 2 days ago

mariaR

Questionable Starter

2 weeks 2 days ago

amfninja

Tips for a more open crumb?

2 weeks 2 days ago

Misc.

albacore

Making Butter

2 weeks 3 days ago

Cookies, Cakes, and Pastries

KimberlyM

Help with levain and sourdough rise

2 weeks 3 days ago

Ingredients

steve711

Want to share a 50lb bag of First Clear?

2 weeks 4 days ago

BoydyBoyd

Banana Cookies

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Panettone - Proofing without a Proofer

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metropical

counter bread storage

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Quick Breads

The Roadside Pi...

Tuna melt, Quick bread Calzone

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WinterNight

Can't get fine flour on HAWOS mill?

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Gandalf

KitchenAid K5-A vs Hobart N50

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Little help w/ N50 ..Thanks in advance

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RyeBread

Whole Flour Sourdough Bread Recipe

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NumbWhistle

Bagels

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Quick Breads

LittleGirlBlue

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Gadjowheaty

Frankenlaib

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Seeking Feedback on Ordering from FreezenDried....

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Ingredients

The Roadside Pi...

Question about sourcing rye flour on line. (Best...

3 weeks 1 day ago

Precaud

Is proofing sometimes optional?

3 weeks 1 day ago

LoriDNYC

Flour Power / Tara Jensen Method

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Ergot in Rye?

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RyeBread

Onion Bread Recipe

3 weeks 2 days ago

akeimou

preheat high bake low

3 weeks 3 days ago

louiscohen

Whole Grain Rolls

3 weeks 3 days ago

TheMainGrain

Fresh Milled Bake Times

3 weeks 4 days ago

bitcat70

Making cracked rye or rye meal in Mockmill?

3 weeks 4 days ago

Sour_Baker

Ciabatta shape

3 weeks 5 days ago

benjamin163

Why bother pre-shaping?

3 weeks 5 days ago

BKSinAZ

Are Soft Wheat Berries Good For Bread?

3 weeks 5 days ago

KimberlyM

ISO recipe for pumpernickel sourdough bread using...

3 weeks 5 days ago

len

Levito madre doesnt triple

3 weeks 6 days ago

Petek

Baking Bread for Young Children

3 weeks 6 days ago

The Roadside Pi...

Home made pastrami on rustic coal fire cooked...

3 weeks 6 days ago

Precaud

Using a convection steam oven

3 weeks 6 days ago

Gadjowheaty

Roggenbeck

4 weeks 1 hour ago

rxcfreshloaf

Hello from Florida

4 weeks 4 hours ago

gattu_marrudu

Sifter mesh sizes for semolina and bread flour

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Abe

Tang! and Salt

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Qinsby

New to Ankarsrum - how the kneading process...

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Gadjowheaty

Weizenkruste, Dietmar Kappl

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MadHenAle

Hello from Tennessee

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Focaccia texture and crumb help

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RyeBread

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