Recent Posts

alfanso

Community Bake - The No Comfort Zone Bake

33 min 9 sec ago

Gadjowheaty

Trevor Wilson/Breadwerx "peasant bread...

4 hours 26 min ago

DanAyo

Compilation of pH, pH Meter, and other such things

20 hours 37 min ago

Kevin bertram

Issue with tiny bubbles on hamburger buns

1 day 4 hours ago

DanAyo

Initial Proliferation - Yeast vs LAB

1 day 5 hours ago

ballmatic

My Italian Recipes

1 day 6 hours ago

doughmarks

Vegan and gluten free winning recipes?

1 day 9 hours ago

Wake-N-Bake

Sourdough enthusiast from Belgium

1 day 22 hours ago

albacore

A Big(a) Controversy

1 day 23 hours ago

Peggy Nielsen

Yeast to Sourdough Conversion

1 day 23 hours ago

Brick and earth ovens

Gadjowheaty

Quick and dirty - 2 x 1kg boules?

2 days 6 hours ago

Books

alessia

Good option for beginners and intermediate bakers

3 days 3 hours ago

Vivian de Pane

Protein Content: USA, France, and Italy

3 days 12 hours ago

CurlyBaker

Please Help my starter! I feel like I've...

4 days 1 hour ago

Ang

Shaping.... batard vs boule

4 days 3 hours ago

bowow0708

Proof bread style Sourdough Sandwich loaf

4 days 11 hours ago

John2021

Spiral mixer advice needed!

4 days 18 hours ago

PamB

Can you use starter in place of yeast?

4 days 23 hours ago

Rosie11

Burned Bottom on Baguettes

5 days 1 hour ago

rosemonahan

ISO Advice for Better Crumb

5 days 4 hours ago

Ilya Flyamer

Diastatic malt and large preferments

5 days 13 hours ago

MontBaybaker

Bunny bread

5 days 16 hours ago

Milhouse

When to feed starter after baking?

5 days 22 hours ago

gautier88

Do deck ovens require venting?

5 days 23 hours ago

anglikana

Are you selling your Rofco b40 or similar?

6 days 3 hours ago

Mark Sealey

'In a dark place'

6 days 6 hours ago

Cookies, Cakes, and Pastries

DanAyo

Tip - “Mindfully” Eating Bread or anything else

6 days 12 hours ago

breadmonster

Please help! My croissants are struggling!

1 week 3 hours ago

DanAyo

Tip - Setting up a Vessel to Evaluate Rise

1 week 4 hours ago

Vivian de Pane

Intentional Cold Retard: when do you begin the...

1 week 4 hours ago

gracemuinamo

Would You use self made Self Raising Flour?

1 week 4 hours ago

DanAyo

Tip - An Excellent Tutorial for Kneading and...

1 week 4 hours ago

TDubba

Whole-wheat flour for sourdough starter

1 week 23 hours ago

Edmond Horsey

Ken Forkish - Transferring Levain

1 week 2 days ago

Stephen

Sourdough bread , rolls and discard crumpets

1 week 2 days ago

jaimelikesbread

When to Split Loaves

1 week 2 days ago

jackyjoy123

Slap and fold gone wrong ?.

1 week 2 days ago

Grains and milling

WSC_SF

newbie about milling-- what are the more coarse...

1 week 2 days ago

HeiHei29er

Temperature profile during bake

1 week 2 days ago

Small Commercial Oven

1 week 2 days ago

GlennM

Benny’s Baguettes

1 week 2 days ago

GlennM

This one really blew up

1 week 2 days ago

Whole Grains

alcophile

Help with Recipe from The Rye Baker

1 week 3 days ago

Kase

Thoughts on crumb and crust?

1 week 3 days ago

Cookies, Cakes, and Pastries

_JC_

'Cold proof' and 'Room Temperature...

1 week 3 days ago

Abelbreadgallery

Mexican Conchas

1 week 4 days ago

crustquest

Cold bulk experiment - any tips and thoughts?...

1 week 4 days ago

WSC_SF

gluten strength of white flour+ nutrients of...

1 week 4 days ago

General Discussion and Recipe Exchange

Baxter_and_bairns

Starter vs preferments

1 week 4 days ago

HungryShots

La Tabatière du Jura Sourdough Bread

1 week 4 days ago

SugarOwl

Do high hydration breads require high gluten?

1 week 5 days ago

justkeepswimming

Q re food processor for gluten development

1 week 5 days ago

Pizza, focaccia, and flat breads

MNBaker

Hello from Minnesota

1 week 5 days ago

semolina_man

Pepperoni pizza!

1 week 6 days ago

Clam Chowder

Long time bread Baker from CA

1 week 6 days ago

wannabebaker

Pain De Mie Crumb Issues

1 week 6 days ago

DanAyo

For LAB to flourish must Yeast be present

1 week 6 days ago

Phillip

Need starter suggestions, please

2 weeks 4 hours ago

JettBakes

My 1 yr old starter needs... something. Help!

2 weeks 10 hours ago

Olga

Need help troubleshooting

2 weeks 20 hours ago

dsendros

Liquor in Bread

2 weeks 23 hours ago

RainingTacco

Starter after just one day?

2 weeks 23 hours ago

Whole Grains

stephdld

Potato flakes in WW bread

2 weeks 1 day ago

DanAyo

Tip - Oven Steam Findings

2 weeks 1 day ago

albacore

Another small artisan bread oven

2 weeks 1 day ago

Diestys

Green color on my sourdough bretzel just after...

2 weeks 2 days ago

Misc.

clazar123

Rye Cookies-anyone try these?

2 weeks 2 days ago

RedPentacleB

Chandley Compacta Pico Artisan Oven Review

2 weeks 2 days ago

General Discussion and Recipe Exchange

hajonnes

how to increase to desierd dough temeperature...

2 weeks 3 days ago

samkamo

courage bagel

2 weeks 3 days ago

louiscohen

Retarded Proofing Schedule

2 weeks 3 days ago

justkeepswimming

Question: How to bake artisan bread in a tin

2 weeks 4 days ago

gerhard

Happy Easter

2 weeks 4 days ago

SkipII

Getting that harder crunch on crust of bagel

2 weeks 4 days ago

HeiHei29er

Triangular shaped "bubble"?

2 weeks 4 days ago

DanAyo

Using water weight to calculate volume

2 weeks 4 days ago

Baking for Special Needs

n1ks

The Quest for Keto Baguettes

2 weeks 4 days ago

giraffez

Bread in bread machine collapses

2 weeks 4 days ago

bottleny

100% Rice Bread (Soft & Spongy) - Gluten Free

2 weeks 5 days ago

SCruz

SD info - Smithsonian Magazine

2 weeks 5 days ago

Photos & Photography

HansB

Happy Easter!

2 weeks 5 days ago

Bread1965

Hickery Flour in Rye bread

2 weeks 5 days ago

dada1234

N50 Eccentric Shaft Issues

2 weeks 5 days ago

alonewitheverybody

Help on Mixing, pointers appreciated!

2 weeks 5 days ago

meb21

Sandwich bread collapsed

2 weeks 5 days ago

Amara

Mold on my starter?

2 weeks 5 days ago

Photos & Photography

Dave Cee

New sourdough baker

2 weeks 6 days ago

meb21

Easter bread

2 weeks 6 days ago

Gpats

Working with butter enriched dough

2 weeks 6 days ago

Grains and milling

love4000

Mockmill 100, high extraction flour &...

2 weeks 6 days ago

albacore

Maundy Thursday Hot Cross Buns

3 weeks 6 hours ago

benjamin163

Activating my starter

3 weeks 13 hours ago

Coj84

Sourdough starter

3 weeks 18 hours ago

rlbaker

Bread Baking Research Project Invitation

3 weeks 18 hours ago

Mark Sealey

Tartine flour 'equivalents'

3 weeks 18 hours ago

rlbaker

Obsessed beginner from Santa Cruz, California

3 weeks 18 hours ago

letsgetthisloaf

Amateur baker from South East Asia!

3 weeks 19 hours ago

alcophile

Bakery Bits UK

3 weeks 21 hours ago

Misc.

chrisf

Panettone and Colomba

3 weeks 1 day ago