Recent Posts

alfanso

Community Bake - where's your epicenter of...

6 hours 59 min ago

Alanaj81

Starter goes Grey on top

10 hours 30 min ago

dlassiter

coffee syrups in yeast breads?

11 hours 49 min ago

Photos & Photography

Gadjowheaty

Hamelman Vermont Sourdough

23 hours 47 min ago

rossettidarling

BAGEL SHINE HELP!

1 day 2 hours ago

metropical

reviving frozen starter

1 day 8 hours ago

Gadjowheaty

Best strategy to leave a (Rubaud) stiff starter...

1 day 11 hours ago

dinner@me

bulk ferment and autolyse

1 day 11 hours ago

Introductions and Ideas

dinner@me

Hi from David and Dinner@me

1 day 17 hours ago

bretbradshaw

Tandoor flatbreads

1 day 19 hours ago

roboboticus

Squeegee dough off mixing hand

1 day 22 hours ago

semolina_man

Strawberry Tart Entremet

2 days 11 hours ago

Gadjowheaty

Vintage Lee S-6 - S600 OR 700 Hopper, Flour...

2 days 14 hours ago

JodyandMike

Loaf is too dense

2 days 19 hours ago

Heikjo

Crispy crust for days?

2 days 23 hours ago

NorCalnewmember

Restore Hobart N50 in San Francisco area?

2 days 23 hours ago

Catori Tala

How to find the year of manufacture for an...

3 days 48 min ago

Frankbosch

Sourdough starter question

3 days 11 hours ago

dlassiter

what leavening brings to flour, nutrition-wise

3 days 14 hours ago

sonofabrioche

Deleted

3 days 14 hours ago

Gadjowheaty

Very high water hardness

3 days 16 hours ago

albacore

Starter Feeding Ratio

4 days 1 hour ago

For Sale

Sugarowl

King Arthur Flour is Having a Sale

4 days 20 hours ago

Tripleshot

Tried and tested 100% whole-wheat sourdough...

4 days 21 hours ago

The Roadside Pi...

The from frozen baguette results

5 days 13 hours ago

yeasterman

Starter and dough rises, but stays flat in oven

6 days 1 hour ago

ballmatic

RECIPE OF SWISS MILK BREAD OR MILKWEGGLI

6 days 12 hours ago

hominamad

Issues activating dried starter

1 week 13 hours ago

Misc.

ibor

Poppy Seeds

1 week 13 hours ago

BreezeBaking

Beginner bread baking struggles

1 week 18 hours ago

For Sale

Catori Tala

Youth Program Looking for Ankarsrum, Electrolux,...

1 week 19 hours ago

roboboticus

Preheat combo-cooker?

1 week 20 hours ago

Gadjowheaty

Reasonably priced hand mill for small amounts at...

1 week 20 hours ago

parsleythief

Tired Starter: Refresh or Restart?

1 week 21 hours ago

bezerkben

Proofing issue?

1 week 21 hours ago

mojpiekarz

Lievito madre from scratch - how to

1 week 1 day ago

DanAyo

Low Calorie Sugar Substitutes for Bread Baking

1 week 2 days ago

SunnyGail

Weird SD bread crust...Why??

1 week 3 days ago

bimfitwo

Egg yolks only

1 week 3 days ago

AlisonKay

Small lidded loaf tin that is *not* non-stick

1 week 3 days ago

Fabulousmiriam

rye sourdough help, newbie here

1 week 3 days ago

bimfitwo

Hobart A200 "walks" when running

1 week 4 days ago

vagabon1031

Baguette with Ooni oven

1 week 4 days ago

Misc.

ScratchBake

Job

1 week 5 days ago

cassady

Manual Sheeter

1 week 5 days ago

JerrytheK

Need help with summer sourdough failure

1 week 6 days ago

loaflove

underproofed?

1 week 6 days ago

mpghm

Scoring question

1 week 6 days ago

Gadjowheaty

"Sweeter" pain au levain and chef/...

1 week 6 days ago

Grains and milling

Aravinda

flour flying out of the mill

2 weeks 19 hours ago

roboboticus

Scaling down Forkish quantities for starting a...

2 weeks 22 hours ago

DanAyo

Tip - Thin Burger Buns

2 weeks 22 hours ago

HermSenior

Help with a starter

2 weeks 1 day ago

Grains and milling

NickM79

Diamant Grain Mill How-to?

2 weeks 1 day ago

The Roadside Pi...

Sugar pie, honey bunch!

2 weeks 1 day ago

Heikjo

Making a starter, when to do the next steps

2 weeks 1 day ago

Helianthus

Oven spring deforming loaf

2 weeks 1 day ago

Introductions and Ideas

Jon howes

rice bread

2 weeks 1 day ago

greyspoke

Starters are strange beasts

2 weeks 2 days ago

Photos & Photography

kapawlak

100% Freshly Milled Whole Wheat Sourdough (80%...

2 weeks 2 days ago

barlowpark

Dough Extensibility

2 weeks 2 days ago

Shylka

Baking Stone

2 weeks 3 days ago

GeorgiaO92

Starter not falling

2 weeks 3 days ago

mushu

General loaf trouble-shooting using new method

2 weeks 3 days ago

joel@bifrostfar...

Ugly Loaves!

2 weeks 3 days ago

Introductions and Ideas

Biased turkey

Please allow me to introduce myself ...

2 weeks 4 days ago

swallowsbreath

Substituting bread flour for AP in a milk bread...

2 weeks 4 days ago

Misc.

DanAyo

Convert Food Recipe to Spreadsheet

2 weeks 4 days ago

Pizza, focaccia, and flat breads

Yippee

Central Milling Shipping❗❗❗

2 weeks 5 days ago

SunnyGail

Pizza with Poolish - Looking for the right amount...

2 weeks 5 days ago

Gadjowheaty

Rubaud Levain, High hydration, process points...

2 weeks 5 days ago

roboboticus

Probe thermometer in finished loaf?

2 weeks 5 days ago

roboboticus

Transfer from banneton to hand to Dutch oven

2 weeks 6 days ago

SunnyGail

Dough showing signs of fermentation but sample...

2 weeks 6 days ago

justkeepswimming

Sale - pizza/baking stones

3 weeks 14 hours ago

The Roadside Pi...

The Pie pastry and filling seminar

3 weeks 18 hours ago

CharleyScruggs

Odd Brioche Issue

3 weeks 20 hours ago

dantepopple

A Feel for High Hydration Bread

3 weeks 1 day ago

AnnaZ

Potato flakes

3 weeks 1 day ago

breadmonster

My croissant journey

3 weeks 1 day ago

The Roadside Pi...

Brooklyn Maltese Baking Academy.

3 weeks 1 day ago

Gadjowheaty

Rubaud Blend using green flours

3 weeks 1 day ago

SunnyGail

Maurizio’s Spelt, Rye and Whole Wheat Sourdough...

3 weeks 1 day ago

Chana

Red Star Platinum vs. Saf-Instant Gold instant...

3 weeks 1 day ago

JeffyWu

Overnight sourdough bagels

3 weeks 2 days ago

alcophile

First Clear flour hack?

3 weeks 2 days ago

sagvig

Sprouted amaranth

3 weeks 3 days ago

justkeepswimming

Question re sandwich bread crumb

3 weeks 3 days ago

Gadjowheaty

Scaling down levains, "mass effect"

3 weeks 3 days ago

Pizza, focaccia, and flat breads

Gadjowheaty

Red Fife?

3 weeks 4 days ago

The Roadside Pi...

Freezing Diastatic Malt

3 weeks 4 days ago

Gadga

Scaling up Process from 2 - 20 loaves Sourdough

3 weeks 4 days ago

Yippee

Chef's Choice 615 meat slicer replacement...

3 weeks 4 days ago

Olga

Judging the fermentation - what to aim for?

3 weeks 4 days ago

gavinc

Vermont Sourdough hydration change

3 weeks 5 days ago

Gadjowheaty

Rye Chops - where? (while here: fave cracked and...

3 weeks 5 days ago

Gadjowheaty

Starter doubling or tripling - time or target?

3 weeks 5 days ago

SoniaR

pH of dough (not starter)

3 weeks 6 days ago

SunnyGail

txfarmer's 36 hour sourdough baguettes - Rye...

3 weeks 6 days ago