Recent Posts

DanAyo

Community Bake - Babka

8 hours 36 min ago

audiokat

Stretch & Fold Practices for larger batches.

1 day 4 hours ago

Kooky

Sparse documentation on 100% freshly milled...

2 days 11 min ago

Books

ptix

On Baking vs How Baking Works Textbooks

2 days 5 hours ago

Yeast_Mode

Sourdough Casatiello

2 days 8 hours ago

BarbaraNaugle

balling

2 days 12 hours ago

hodgey1

Bad starter owner

2 days 14 hours ago

simonsresearch

Research

3 days 3 hours ago

Pizzafreak

Stretch and folds

4 days 7 hours ago

tttt1010

Bread code liquid starter maintenance

4 days 8 hours ago

Yeast_Mode

Ideas on how to improve this loaf please

4 days 9 hours ago

albacore

Durum

4 days 17 hours ago

Gadjowheaty

Ersatz Tipo 0 - AP 550 + Type 110?

5 days 8 hours ago

Grains and milling

Kooky

Ordered bulk wheat - wheat seed gall nematode

5 days 10 hours ago

UFO Sourdoug

Over fermented dough with slow little activity

5 days 13 hours ago

vstyn

Wheat flour starter

5 days 16 hours ago

Babychef

Very slow proof of Challah

5 days 18 hours ago

tajohnson

Ken Forkish Pain de Campagne Frustration

6 days 6 hours ago

rayjay

Sandwich bread depressions

6 days 8 hours ago

Ma’am Picky

Over or under proofed

6 days 12 hours ago

breakingbread

Croissant Feedback Please

6 days 12 hours ago

Briancoat

Mega Starter

6 days 12 hours ago

breakingbread

Air pockets under the crust of the loaf

6 days 14 hours ago

DougWeller

Converting crushed red rye crystal to red rye malt

1 week 8 hours ago

Itsridiculous

Why so many different techniques to cook in clay...

1 week 9 hours ago

Ximenia

American recipes for dough & Canadian flour.

1 week 13 hours ago

For Sale

Derick Jahnke

Country Living Grain Mill

1 week 18 hours ago

matt291

Problem with Spring in Baguettes

1 week 1 day ago

Misc.

Grant Bakes

What's your favorite "warm spot"...

1 week 1 day ago

HungryShots

40% Spelt Sourdough Bread

1 week 1 day ago

Yeast_Mode

Poor Man's Brioche

1 week 1 day ago

Baking Equipment

Ctwith3

What kind of cloths for steaming?

1 week 1 day ago

Christo

Underproofed or overproofed?

1 week 2 days ago

Gadjowheaty

Ardent Mills rye chops - actual chops

1 week 2 days ago

Ilya Flyamer

Not scoring sourdough loaves

1 week 2 days ago

Jp_newbie

Uneven crumb - Underproof or poor shaping?

1 week 2 days ago

RichieRich

Ciabatta/Biga/autolyse and Ankarsrum

1 week 3 days ago

islandbakery

Introduction

1 week 4 days ago

barryvabeach

Long - very long, Bulk fermentation

1 week 4 days ago

Gadjowheaty

Zuckerrübensirup = Rübenkrautextrakt?

1 week 4 days ago

Newbakerli

How to change texture of cookie

1 week 4 days ago

Gadjowheaty

Decent rise, uniform, small holes?

1 week 5 days ago

old baker

Dan Ayo

1 week 5 days ago

cygx2112

Hydration and organic flour

1 week 5 days ago

mbbfcca

Losing definition

1 week 5 days ago

paul0130

DIY Proofing Box

1 week 6 days ago

lennyk

Apple water starters

1 week 6 days ago

gilda

Cornetti

1 week 6 days ago

SunnyGail

bulk fermentation time comparison

2 weeks 8 hours ago

Yeast_Mode

Sweet sourdoughs

2 weeks 10 hours ago

Gadjowheaty

Odenwälder Bauernbrot?

2 weeks 20 hours ago

lennyk

PH testers

2 weeks 23 hours ago

Tropical

Seeking opinions on level of proofing

2 weeks 1 day ago

Gadjowheaty

"Black Rye Flour," DE T2500?

2 weeks 2 days ago

Ctwith3

No spring?

2 weeks 2 days ago

bitcat70

NY Bakers change: other sources for rye meal?

2 weeks 2 days ago

Baking for Special Needs

breadmaking

The Healthiest Bread in the World!

2 weeks 2 days ago

Gadjowheaty

German "Alpine" Flours?

2 weeks 2 days ago

wlaut

Latest Loaf: HRW / Eikornn

2 weeks 3 days ago

Grains and milling

Gadjowheaty

Good baseline blend of berries for WW?

2 weeks 3 days ago

mwilson

What's on your bookshelf?

2 weeks 3 days ago

greyspoke

Quick question - to retard a 100% spelt loaf or...

2 weeks 4 days ago

Gadjowheaty

Autolyse and DDT?

2 weeks 4 days ago

Dan_In_Sydney

Baguette - retard length testing

2 weeks 4 days ago

Ade

Help calculating formula - Open Crumb (Trevor J....

2 weeks 5 days ago

roboboticus

Overnight Country Blonde (FWSY) a delicious...

2 weeks 5 days ago

Brotaniker

Baguette dough - how long can stay it in the...

2 weeks 6 days ago

loaflove

Broken Oven

2 weeks 6 days ago

ilovesourdough

Starter is hard as a rock....

2 weeks 6 days ago

Gadjowheaty

Fröstlberg-Kruste - Evaluation, Please?

3 weeks 8 hours ago

Introductions and Ideas

Red Neck Bread Dude

How Y'all doin'?

3 weeks 17 hours ago

Ju-Ju-Beads

Bellarise yeast

3 weeks 1 day ago

breakingbread

Cocoa Powder in Yeast Bread

3 weeks 2 days ago

Quick Breads

Hermit

Orange Caraway Crusty Biscuits

3 weeks 2 days ago

Gadjowheaty

Drying Rye Berries

3 weeks 2 days ago

Benito

Freezing a whole loaf

3 weeks 2 days ago

DanAyo

Tip - Substitute IDY for Osmotolerant Yeast?

3 weeks 2 days ago

hypercritical

Croissant Crumb Issues

3 weeks 3 days ago

Tylenol32

Fool’s Crumb

3 weeks 3 days ago

alcophile

Coarse rye meal not softening

3 weeks 3 days ago

Baking Equipment

Gadjowheaty

Drum Sieve # for coarse rye meal?

3 weeks 3 days ago

Gadjowheaty

Plötzblog/ Lutz Geißler - Fave Rye Sourdough...

3 weeks 3 days ago

Gadjowheaty

Ceresota AP?

3 weeks 3 days ago

Elle C

is there a huge difference between organic and...

3 weeks 4 days ago

gerhard

Pflaumenkuchen

3 weeks 4 days ago

DanAyo

Heads Up - Babka Community Bake

3 weeks 4 days ago

SunnyGail

Dough comparison: need help to understand

3 weeks 5 days ago

Whole Grains

Abhi_Mahant

Has anyone else noticed flavor of whole wheat...

3 weeks 5 days ago

Misc.

BlueBread

Variation in Crumb

3 weeks 5 days ago

dbouch

tartine baguette bulk rise question

3 weeks 5 days ago

Introductions and Ideas

DanAyo

Tip - Nutella can be made Easily Spreadable

3 weeks 5 days ago

DanAyo

Need Help with Hollow Crumb

3 weeks 5 days ago

The Roadside Pi...

After many months of intense trial and error I...

3 weeks 5 days ago

Yippee

Need help preserving flowers

3 weeks 5 days ago

DanAyo

How to make Nutella more spreadable

3 weeks 5 days ago

Parsley and Chive

How to get more oven spring?

4 weeks 7 hours ago

Baking Equipment

Gadjowheaty

2nd run flour not flowing

4 weeks 12 hours ago

Hayalshamsi

Cranberry and walnut sourdough bake

4 weeks 14 hours ago

mburns87

Concerns about levain density

4 weeks 21 hours ago