Recent Posts

florians

The rise and fall of my croissants

5 months 2 weeks ago

BXMurphy

Murph's 1st Bake of 2021

5 months 2 weeks ago

Whole Grains

alcophile

Source for Triticale Flour

5 months 2 weeks ago

Anonymous baker (not verified)

1st 2021 bake Hamelman's 5 grain levain

5 months 2 weeks ago

Ade

Flour + water = stretchy, sticky, weird mess

5 months 2 weeks ago

texas_loafer

First bake of 2021

5 months 2 weeks ago

Mini Oven

Quick discard starter pancake

5 months 2 weeks ago

Grains and milling

francisaugusto

Beginner question: mimicking different types of...

5 months 2 weeks ago

Anonymous baker (not verified)

My starter has become very strong

5 months 2 weeks ago

The Roadside Pi...

The Golden Bread of Long Island City! AKA Tom Cat...

5 months 2 weeks ago

pdpruitt

New to forum

5 months 2 weeks ago

SoulDreamer

Terminology: inoculation

5 months 2 weeks ago

Cookies, Cakes, and Pastries

Rustic Rye

Texture differences between sourdough and...

5 months 2 weeks ago

Whole Grains

alcophile

Flying Crust Causes?

5 months 2 weeks ago

The Roadside Pi...

The Panettoni project is not dead

5 months 2 weeks ago

ColleenA

Dough ball

5 months 2 weeks ago

Ilya Flyamer

Am I overheating my starter?

5 months 2 weeks ago

Dave Cee

Blisters and shiny crust

5 months 2 weeks ago

BangDingOw

New to baking and this site.

5 months 2 weeks ago

josephmaio

Dough not rising in Spain

5 months 2 weeks ago

The Roadside Pi...

Cool ferment - baseline test #2

5 months 2 weeks ago

Grains and milling

shelmica

Can komo mio grind fine flour in one pass?

5 months 3 weeks ago

IzzyR_1995

Starter Maths

5 months 3 weeks ago

sirimakingbread

Starter suddenly not rising

5 months 3 weeks ago

Gear

The Roadside Pi...

Bosch Universal small batch/grater bowl

5 months 3 weeks ago

boopacabra

What might cause baguettes to look dull and white...

5 months 3 weeks ago

schlappette

Old baker, new member

5 months 3 weeks ago

Cookies, Cakes, and Pastries

VaderAG

Softer or thinner crust on my Sourdough

5 months 3 weeks ago

mwilson

Tiramisu

5 months 3 weeks ago

Ingredients

Anonymous baker (not verified)

Good idea or no?

5 months 3 weeks ago

texasbakerdad

How to intentionally get chewy crust?

5 months 3 weeks ago

DanAyo

Retarded Dough Keeps Fermenting

5 months 3 weeks ago

Misc.

TSenff

Dough Mixing Trough

5 months 3 weeks ago

Krose

Sourdough starter - mouldy?

5 months 3 weeks ago

Pizza, focaccia, and flat breads

ilovesourdough

Starter Like Glue

5 months 3 weeks ago

mcaren

Relaxing dough — why does it occasionally tighten...

5 months 3 weeks ago

Bread Machine recipes

BML

Bread making machines?

5 months 3 weeks ago

Vladimir Gluten

Long Autolyse Experiment - eliminating a big...

5 months 3 weeks ago

Rickenheimer

Baguette help!

5 months 3 weeks ago

Teri Bills

Starter seems great, very little aeration in dough

5 months 3 weeks ago

Another Girl

Santa Brought an Anova Precision Oven

5 months 3 weeks ago

LauraJP

Doubling FWSY Pan de Campagne?

5 months 3 weeks ago

Ingredients

jpthor

Whole wheat flours in NYC

5 months 3 weeks ago

kendalman

stretch and fold and bubbles

5 months 3 weeks ago

clober

Weird mold or yeast? on starter

5 months 3 weeks ago

Jochem

Dough gets stickier when kneading

5 months 3 weeks ago

Abelbreadgallery

Roggenmischbrot

5 months 3 weeks ago

Baking Equipment

Random

What oven should I get? Rofco - Moffat Turbofan...

5 months 3 weeks ago

Baking Equipment

Ehbread

Choosing a new mixer

5 months 3 weeks ago

newchapter

A Holiday Bread Recipe Gift

5 months 3 weeks ago

Prof_cinephile

Need help with soft dinner/cinnamon rolls

5 months 3 weeks ago

gerhard

Christmas breakfast

5 months 3 weeks ago

Cerise14

Baking buns in Combi oven - specifically, UNOX...

5 months 3 weeks ago

BXMurphy

New? The Struggle is Real.

5 months 3 weeks ago

Photos & Photography

Dave Cee

Today's bake.

5 months 3 weeks ago

Steven307

Mixed Sourdough Starter w/ legumes and flax...

5 months 3 weeks ago

Libertas

Integrating Seeds

5 months 3 weeks ago

wlaut

My Prepper PB&J: Check That Off The List

5 months 3 weeks ago

kendalman

new proving technique gives soft open crumb loaf...

5 months 3 weeks ago

hydestone

Baking 4 Loaves

5 months 3 weeks ago

Kayscheible

Sourdough starter help!!!

5 months 3 weeks ago

chelseasf

How to get an open crumb THROUGHOUT the loaf?

5 months 3 weeks ago

andykg

Finally a decent ear

5 months 3 weeks ago

Bakeries, Shops, and Pizza Joints

newchapter

I'm Back...What'd I Miss?

5 months 3 weeks ago

The Roadside Pi...

Who Knew!

5 months 3 weeks ago

sweethut

Question about JMonkey's WWSD sandwich bread

5 months 3 weeks ago

Ingredients

quartet1977

Can you convert diastatic rye malt to non-...

5 months 3 weeks ago

Crumbdon

Does yeast prefer whole wheat?

5 months 3 weeks ago

DanAyo

Why is Yeast Water NOT Acidic

5 months 3 weeks ago

Ittayd

Difference of pretzel vs. challah

5 months 3 weeks ago

CedyBakes

20% Sprouted Spelt

5 months 4 weeks ago

Brick and earth ovens

anelagdam96

I’LL BUY ROFCO B40, URGENT!!!

5 months 4 weeks ago

The Roadside Pi...

Eight week bread baking course at Institute of...

5 months 4 weeks ago

appendix

trying to recreate a specific bread

5 months 4 weeks ago

Cody Bradford

Can I not delete my own post?

5 months 4 weeks ago

General Discussion and Recipe Exchange

tekknolagi

Rye and ergot

5 months 4 weeks ago

PwrSrg

ISO - President's Choice 'The Decadent...

5 months 4 weeks ago

humble crafter

Howdy and suggestions please!

5 months 4 weeks ago

Pizza, focaccia, and flat breads

ChairmanWill

100% rye dough a disaster despite 'healthy...

5 months 4 weeks ago

The Roadside Pi...

Frist pizza in ages. First in new oven. Christmas...

5 months 4 weeks ago

Pizza, focaccia, and flat breads

alfanso

The Year Flour Was King

5 months 4 weeks ago

The Roadside Pi...

Trying to justify replacing that Weak Azz,...

6 months 28 min ago

General Discussion and Recipe Exchange

S.Khadi M.

Hi!

6 months 1 hour ago

cch099

Increasing ingredients - impact on gluten...

6 months 2 hours ago

BXMurphy

123 SD in 12 Hr. Windows

6 months 6 hours ago

S.Khadi M.

How does hard vs soft water effect my sourdough?

6 months 6 hours ago

Misc.

albacore

Making a Domino's Pizza

6 months 6 hours ago

albacore

Baguette Production Video

6 months 7 hours ago

The Roadside Pi...

I am busting like the straps on my baguettes!

6 months 8 hours ago

sindlero

My first bread using bakers math

6 months 11 hours ago

golddustpeak

Help with sourness

6 months 12 hours ago

The Roadside Pi...

My improvised tiny kitchen baguette prep station

6 months 14 hours ago

IzzyR_1995

Mould on New Starter?

6 months 1 day ago

Abelbreadgallery

Rustique croissant with whole wheat flour

6 months 1 day ago

The Roadside Pi...

If there were such a thing as the five essental...

6 months 1 day ago

alan856

How can I fix too-sour starter?

6 months 1 day ago

StreetScooby

Doughy Biscuits

6 months 1 day ago

DanAyo

Starter - Relative Microbe Populations

6 months 1 day ago

cevicheman@gmail.com

Hole size varies opposite to hydration

6 months 1 day ago