Recent Posts

Harijaja

Problem with dough behaving strange

1 year 2 months ago

Wesj

Wanted to say Hello!

1 year 2 months ago

Bronze

MALIC ACID Smell in Einkorn Starter

1 year 2 months ago

SkipII

Perplexed - my oven spring has gone flaccid.

1 year 2 months ago

misha

Sourdough low innoculation recipe tradeoffs

1 year 2 months ago

kitui4u

Day 6 - triple rise

1 year 2 months ago

Mark Sealey

BBA Vienna Bread without egg, possible?

1 year 2 months ago

kitui4u

Day 5 of my starter...what 's now?

1 year 2 months ago

GlennM

Florida starter

1 year 2 months ago

Ekkieman

Hobart n50 used vs new global sp5

1 year 2 months ago

flynnboy

How to convert a yeast recipe to a Poolish ?

1 year 2 months ago

jo_en

borodinsky first try - in zojirushi

1 year 2 months ago

louiscohen

Franconia Crusty Boule

1 year 2 months ago

Cookies, Cakes, and Pastries

dmichael72

Forgot my yeast - now what

1 year 2 months ago

Tylerr

Puff Pastry

1 year 2 months ago

flynnboy

Poolish for 500 gram flour recipe

1 year 2 months ago

dmichael72

Pre ferment development

1 year 2 months ago

Stephen Dolley

Collapsing loaf baked in the oven

1 year 2 months ago

planetary

Artisan, but not sourdough -- advice?

1 year 2 months ago

MrsPaddyO

New Kid on the Baking scene

1 year 2 months ago

Mark Sealey

Salt for beginners

1 year 2 months ago

pdavis68

New bread pan caramelizes crust

1 year 2 months ago

barriehiebread

Vital Wheat Gluten and Diastatic Malt

1 year 2 months ago

wafflesandbeer

Tartine Country Loaf 2nd Attempt

1 year 2 months ago

flynnboy

Non Sourdough ?

1 year 2 months ago

Steve Petermann

Retarded Bulk Ferment Temperature

1 year 2 months ago

Wulfsige

Buckwheat/dsicovery/comment

1 year 2 months ago

Yippee

Help needed - air fryer

1 year 2 months ago

Abe

TSA Rules for bringing Sourdough Starter into the...

1 year 2 months ago

Cookies, Cakes, and Pastries

squattercity

diastatic puff balls

1 year 2 months ago

kah22

What thickness should I roll apple pie dough

1 year 2 months ago

Anonymous baker (not verified)

Ozery Sandwich Buns (Anyone try to make something...

1 year 2 months ago

George Q

Wholegrain Spelt and Rye inspired by Suepke

1 year 2 months ago

Grains and milling

Anonymous baker (not verified)

New Salzburg MT18 Grain Mill

1 year 2 months ago

Missmoneypenny

Proofing times and 100% rise for Tartine bread

1 year 2 months ago

louiscohen

Franconia Crusty Boule - Why 3 of the Same Stages?

1 year 2 months ago

tothpianopeter

When exactly does bulk fermentation begin in...

1 year 2 months ago

Richard43

Using a Kenwood mixer.

1 year 2 months ago

louiscohen

Levain vs Culture

1 year 2 months ago

really

the new guy

1 year 2 months ago

artisanvegaearth

Hi Everyone

1 year 2 months ago

dkasakitis@yahoo.com

Sour Rye - Still no crackle

1 year 2 months ago

louiscohen

Workday 100% Whole Wheat - Latest Attempt

1 year 2 months ago

squattercity

making malt syrup at home

1 year 2 months ago

VoniBakesBread

Beginner whole wheat starter?

1 year 2 months ago

whm1974

bean flour, buy or DIY?

1 year 2 months ago

Mark Sealey

Einkorn and spelt flour sources, please

1 year 2 months ago

whm1974

Could this be considered bread?

1 year 2 months ago

Gwen

Timing issue for Tartine sourdough

1 year 2 months ago

Abe

Malt differences?

1 year 2 months ago

TucsonKat

Hello from a traveling minimalist baker

1 year 2 months ago

julianvidela14

How to achieve bread with the perfect moisture...

1 year 2 months ago

kitui4u

Crazy whole grain/seed breads

1 year 2 months ago

SoniaR

Sprouted rye grains over-dehydrated

1 year 2 months ago

Anonymous baker (not verified)

New Member

1 year 2 months ago

Lmw4

Suggestions for high protein, flavorful 100%...

1 year 2 months ago

loaflove

Seeded Sourdough Focaccia

1 year 2 months ago

loaflove

Cranberry Walnut sourdough, Still can't get...

1 year 2 months ago

BeardyTimbo

New Starter Feed Schedule and Timings for Bake...

1 year 2 months ago

Daph

Making a Sourdough starter with Water kefir

1 year 2 months ago

louiscohen

Rolls

1 year 2 months ago

louiscohen

Berliner Landbrot - The Rye Baker

1 year 2 months ago

tzigane

Starting again for the new year

1 year 2 months ago

Dave Cee

First loaf of the New Year!

1 year 2 months ago

BeardyTimbo

When is the proofing done?

1 year 2 months ago

Newbie23

Whole Wheat Sandwich Bread Update & Question

1 year 2 months ago

Eric March

Sourdough crumb gummy and moist

1 year 2 months ago

Robby

Why does my sourdough taste less acidic when...

1 year 2 months ago

Lmw4

Tips for crispy bagel crusts

1 year 2 months ago

Mark Sealey

FWSY with LoafNest

1 year 2 months ago

dpierce

Underproofed / Overproofed?

1 year 2 months ago

Robert11

looking for info and manual on model 20001 mixer

1 year 2 months ago

pshoebri

Good Sourdough in a Loaf Pan technique

1 year 2 months ago

ScotiMiller

Introduction and New Project

1 year 2 months ago

Scott_R

Variations on steam

1 year 2 months ago

Abe

Have I stumbled across the secret to...

1 year 2 months ago

GaryBishop

Five starters compared (not very scientifically)

1 year 2 months ago

alan856

Getting very tough crust

1 year 3 months ago

VakarianGirl

Inadequate shaping/folding in bread machine?

1 year 3 months ago

Cookies, Cakes, and Pastries

r0bz

starter feeding before using to make bread

1 year 3 months ago

drewgi

Baby Babkas

1 year 3 months ago

Sammy

Bread too dense at the bottom of the loaf

1 year 3 months ago

MichelP

San Joaquin sourdough bâtard

1 year 3 months ago

Josh_F

Advice on uneven bloom

1 year 3 months ago

Pizzafreak

Oiling a proofing bowl

1 year 3 months ago

DiDiBoCo

First bake with new starter...thoughts?

1 year 3 months ago

Benito

Air travel with starter?

1 year 3 months ago

clazar123

Gluten development in Irish Soda Bread

1 year 3 months ago

Teivuu

Ankarsrum/Electrolux assistant help!

1 year 3 months ago

squattercity

levain v. jailbreak

1 year 3 months ago

Val

Help with Pico plus oven temperature

1 year 3 months ago

Sparkie

I was wondering does Chain Baker Play here? Soft...

1 year 3 months ago

loaflove

Overfermenting

1 year 3 months ago

schan128

What is Su, Hu and Cu?

1 year 3 months ago

jo_en

clas and flas: (32%) soba noodle, N0 hand kneading

1 year 3 months ago

Canadagoose

Just Can't Leave it Well Enough Alone

1 year 3 months ago

joanmvanore@gma...

shaping dough

1 year 3 months ago

Books

DebRich

Brand new

1 year 3 months ago

dpierce

Can I delay/pause bulk ferment by putting dough...

1 year 3 months ago