Recent Posts

MrToad

Banneton and cloche size

10 hours 50 min ago

albacore

Inspired by Will!

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cevicheman@gmail.com

Crunchy french baguette crust

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The Roadside Pi...

Bialys Test bake #1 Source, The Jewish Bakery

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Question for open discussion. Who, or what...

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gavinc

Favourite part of the baking day

1 day 20 hours ago

joe_n

flas pita

2 days 3 hours ago

ShadyRoomBot

Panettone breaking apart

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Photos & Photography

NumbWhistle

Thanksgiving Bread

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mburns87

Thoughts on my gummy, dense tragedy

3 days 2 hours ago

The Roadside Pi...

The Ciril Hilts dog bone method

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Gear

the dusted stone

Famag Mixer? Yay or nay?

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ab1jx

Sourdough that doesn't trigger my eczema

4 days 4 hours ago

rondayvous

Would I LYE to you?

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louiscohen

Hamelman Workday 100% Whole Wheat

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malcolm.nz

Wait to Feed a New Starter?

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HeiHei29er

What makes a rye sour function?

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Introductions and Ideas

Peternumnums

Acorbic acid how to use and how to measure

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Grains and milling

ideal2545

Refining home milled flour to T80 / T85

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ibor

Rolling and Tucking

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The Roadside Pi...

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6 days 11 hours ago

The Roadside Pi...

BAGEL formula question

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Abe

100% Wholegrain Emmer with Yeast Water Biga

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Baking for Special Needs

pdiff

Caputo GF Flour

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Pizza, focaccia, and flat breads

Jane Doe

Ciabatta - first time by newbie home-baker

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onipar

Sicilian Style Pizza Pan Recommendations?

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The Roadside Pi...

kaiser Roll Shaping - Four Easy Steps

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Yeast_Mode

Pizza Oven Recommendations?

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MikeMcP

Starter, starter question

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Introductions and Ideas

Johncl

Hello from a new baker

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The Roadside Pi...

Happy Thanksgiving!

1 week 3 days ago

rb75453

Sourdough retard

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Pie Bake Thanksgiving 2022

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Guildive

Strange activity from starter

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Sourdough_Hobby

Panettone / Pandoro / Brioche

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Ryan85

Flour Water Salt Yeast recipe troubleshooting and...

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For Sale

pippano

FS: Mobile Wood-Fired Oven by Jeremiah Church...

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Nicoz

Any thoughts about the crumb?

1 week 5 days ago

louiscohen

Retard Sourdough rye Bulk Fermentation or Proof

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iluv2bake

Can I adjust a recipe to use a bread machine and...

1 week 5 days ago

Cowens

Is it safe to use an 8 month old sourdough...

1 week 5 days ago

albacore

Panettone Keeping Properties

1 week 5 days ago

Daniel

Reducing oxidization in fresh milled flour

1 week 5 days ago

DanAyo

How to bake Soft Crusted Rolls

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Song17

Brod and Taylor proofer - bulk fermentation

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matt291

100% Rye Crumbling When Cut

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onipar

Can I save my panettone?

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Sir BakesAlot

Stollen holy grail

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Dough in Hair

Point of maturity.

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bread1965

Autolyse uh-oh - help!

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Professional Concerns

kathysbuns

Looking for Commercial Bakery Consultant

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meninasal

Stiff Starter help - Lievito Madre disintegrating

2 weeks 1 day ago

onandon1234

Help me diagnose my sourdough loaf please

2 weeks 2 days ago

General Discussion and Recipe Exchange

Craig

Starter vs Pre-Ferment

2 weeks 2 days ago

Debra Wink

Party bread with cheese dip baked in

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Pizza, focaccia, and flat breads

skye1263

Ninja foodie oven to bake bread?

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The Roadside Pi...

The quintessential New York Street slice.

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onandon1234

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Libby's Famous Pumpkin Pie.

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Fresh Yeast

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Missmoneypenny

Tartine- anyone adding more starter to leaven...

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breadmad

Flour (in the Netherlands) has become weaker??

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Oskar246

Sesame Seeds on Top of Bread

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Yippee

Costco KitchenAid Pro 600 $299.99

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BlueBread

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Maltese - Hobza ta'San martin (St. Martin...

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Grains and milling

breadmad

Advice for milling buckwheat and durum wheat?

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Grigio

Don't be a Bread Hostage

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Professional Concerns

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Garage Bakery, Anyone?

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FloridaShark

Reinhart Book

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TiuingGum

Shaping Struggles

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Dave Cee

Sourdough onion bagels with "everything...

3 weeks 1 day ago

Maria Morando

Adding Honey and olive oil to my sourdough

3 weeks 1 day ago

jangozo

Did I just drown my starter?

3 weeks 1 day ago

Sammy

Where did affordable whole wheat flour go?

3 weeks 2 days ago

Sugarowl

Help: Water vs Whole Wheat?

3 weeks 2 days ago

alibey

USED COOKIE EQUIPMENT IN MICHIGAN

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Thanhnguyen

Pasta madre

3 weeks 3 days ago

hannahislearnin...

Science of choux

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rondayvous

Sprouted Whole wheat

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TheCopeOfHeaven

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Sugarowl

Whole grain sub for oatmeal?

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kiboko

How to think about dry additions with respect to...

4 weeks 54 min ago

The Roadside Pi...

Italian Sausage Bread & German Kaiser rolls....

4 weeks 2 hours ago

For Sale

Knead_By_Hand

Hobart N50 5QT Stand Mixer

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Yumni.03

Proof is in the crumb

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Introductions and Ideas

Gordons

Hello here

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louiscohen

This Morning's Whole Wheat Levain

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Books

louiscohen

Scaling Hamelman

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DanAyo

Fact or Fiction - Bran cuts gluten

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Crustyabe

Help, is this Under proofed? Sourdough

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Fishbutter

Bagels: overnight proofing and condensation issues

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Besuschio - The Definitive Panettone

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rondayvous

Sprouted Rye Bread without a scale, measure or...

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Underproofed?

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Sid Post

Bread for hiking/camping using a steamer?

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