Recent Posts

KansasGirlStuck...

Cinnamon rolls (zolablue's recipe)

16 years 1 week ago

Anonymous baker (not verified)

kneading: how much is too much

16 years 1 week ago

Anonymous baker (not verified)

Do I have to use a loaf pan?

16 years 1 week ago

qwiksilver

Can A Single Person Eat All That Bread?

16 years 1 week ago

nbicomputers

Double knot roll

16 years 1 week ago

Anonymous baker (not verified)

Working on my first starter...........need some...

16 years 1 week ago

SallyBR

Best thermometer for bread baking

16 years 1 week ago

Pizza, focaccia, and flat breads

chayarivka

sourdough starter confusion

16 years 1 week ago

Sparkie

Pita recipe here , error on page?

16 years 1 week ago

Bakeries, Shops, and Pizza Joints

Sparkie

BITTER BREAD TO BEAR, HELLLLPPPP Puh LEEZE

16 years 1 week ago

Peter B. Wolf

My Secret

16 years 1 week ago

Stephanie Brim

Question about my starter...

16 years 1 week ago

nbicomputers

Belly upto the bar flour bar that is

16 years 1 week ago

Eli

Croissants

16 years 1 week ago

jimhaas3

2-Stage Detmolder technique

16 years 1 week ago

Bakeries, Shops, and Pizza Joints

jsaenz

Newbe . help making bread

16 years 1 week ago

localfruitandveg

Advice..

16 years 1 week ago

Grains and milling

janij

Red and White wheat blend

16 years 1 week ago

ilovetodig

How to tell if flour is self-rising

16 years 1 week ago

clazar123

Kamut berries-any bulk source available?

16 years 2 weeks ago

CountryBoy

On the frustration of it all.....

16 years 2 weeks ago

nbicomputers

Jewish honey cake

16 years 2 weeks ago

Gear

sharsilber

Bigger machine = bigger mistakes

16 years 2 weeks ago

ehanner

Wet Steam

16 years 2 weeks ago

Anonymous baker (not verified)

Fresh Yeast Question

16 years 2 weeks ago

JIP

Nancy silverton rye starter

16 years 2 weeks ago

Marni

Did my starter die?

16 years 2 weeks ago

Anonymous baker (not verified)

Pain de campagne

16 years 2 weeks ago

ericb

mailing bread / introduction

16 years 2 weeks ago

rxcsyrus

brother junipers struan

16 years 2 weeks ago

rxcsyrus

la brea sourdough

16 years 2 weeks ago

wpringle

Sourdough Rye- My first Sourdough Experience

16 years 2 weeks ago

Stephanie Brim

25 pound bag of King Arthur bread flour?

16 years 2 weeks ago

Elagins

100% Rye

16 years 2 weeks ago

hazimtug

My first starter

16 years 2 weeks ago

rxcsyrus

sourdough semolina

16 years 2 weeks ago

larginski

Flour Chat

16 years 2 weeks ago

coffeemachine

Sourdough Flaxseed Currant Bread

16 years 2 weeks ago

Anonymous baker (not verified)

Flour Weight vs Hydration

16 years 2 weeks ago

afjagsp123

KitchenAid5 Qt 475 Watt at Costco -- what mixer...

16 years 2 weeks ago

Photos & Photography

Stringbean42

A l'ancienne baguettes

16 years 2 weeks ago

General Discussion and Recipe Exchange

nbicomputers

help

16 years 2 weeks ago

obrien1984

OT: Grammar

16 years 2 weeks ago

rubato456

story about hammelman mailing himself bread;...

16 years 2 weeks ago

localfruitandveg

Baguettes

16 years 2 weeks ago

rubato456

Greenstein's Jewish Rye ....flat

16 years 2 weeks ago

SteveB

Pain Normand

16 years 2 weeks ago

redcatgoddess

simplest bread formula, please?

16 years 2 weeks ago

Mature Culture, From Bread by Hamelman

16 years 2 weeks ago

rxcsyrus

semolina bread

16 years 2 weeks ago

rubato456

ww sourdough Glezer Essential Columbian a le...

16 years 2 weeks ago

Patf

Almond Cake

16 years 3 weeks ago

Cynky

Dried buttermilk powder

16 years 3 weeks ago

nbicomputers

baking in the 1940

16 years 3 weeks ago

larginski

getting re-started

16 years 3 weeks ago

Anonymous baker (not verified)

But I hadn't planned on it!!

16 years 3 weeks ago

Barkalounger

Old family bread recipes

16 years 3 weeks ago

Whole Grains

preacher1120

Multigrain Questions

16 years 3 weeks ago

Baker007

Just wanted to share my joy!

16 years 3 weeks ago

Sparkie

ergot? danger danger danger

16 years 3 weeks ago

Pablo

Starting a bread club

16 years 3 weeks ago

Grains and milling

Mako

How to clean grain "Fresh" from the farm

16 years 3 weeks ago

Sparkie

reinhart starter question

16 years 3 weeks ago

clazar123

Time to replace my oven-need ideas...and dreams.

16 years 3 weeks ago

Whole Grains

karladiane

Volkornbrot or Volkorn-brick?

16 years 3 weeks ago

ejm

Has anyone constructed their own "superpeel...

16 years 3 weeks ago

Mako

Nwebie question - Cooling the fresh baked loaf

16 years 3 weeks ago

Books

aturco

Daniel's Rustic Bread

16 years 3 weeks ago

KansasGirlStuck...

KA free shipping

16 years 3 weeks ago

Patf

Glazing

16 years 3 weeks ago

duncang

Old war time breads or ancient recipes anyone?

16 years 3 weeks ago

duncang

The recession and artisan bakeries/baking - your...

16 years 3 weeks ago

duncang

Greetings from across the Atlantic in England!

16 years 3 weeks ago

Bakeries, Shops, and Pizza Joints

Mako

Timing The Build

16 years 3 weeks ago

Soundman

When in Connecticut

16 years 3 weeks ago

CountryBoy

Poilane-The Bakery

16 years 3 weeks ago

Anonymous baker (not verified)

You spin me right round!

16 years 3 weeks ago

Mako

Montana Sourdough baker

16 years 3 weeks ago

Anonymous baker (not verified)

1.2.3, An Easy Formula for Sourdough Bread

16 years 3 weeks ago

aturco

Sour Dough Bread Not Sour :-(

16 years 3 weeks ago

sidthesloth

Question About Yeast Quantity

16 years 3 weeks ago

rubato456

sourdough miche HUGEMONGOUS

16 years 3 weeks ago

femlow

Greetings from Maine

16 years 3 weeks ago

Whole Grains

femlow

Whole Wheat English Muffin Bread

16 years 3 weeks ago

caviar

Proper dough temperature of dough after kneading

16 years 3 weeks ago

clazar123

Comments on English Muffin making experience

16 years 3 weeks ago

clazar123

A Wooden "couche" and a question

16 years 3 weeks ago

Anonymous baker (not verified)

pastis gascon or croustade

16 years 3 weeks ago

dmsnyder

Babke from "A Blessing of Bread" by...

16 years 3 weeks ago

Stringbean42

Baking for about 50 people this Saturday

16 years 4 weeks ago

Grains and milling

Eldemila

MAGIC MILL II Replacement Filters?

16 years 4 weeks ago

rxcsyrus

sesame semolina la brea

16 years 4 weeks ago

404

BBQ/Grilled bread

16 years 4 weeks ago

Pablo

When does "starter" become "dough...

16 years 4 weeks ago

rubato456

no more bread baking for a bit , those knives are...

16 years 4 weeks ago

nbicomputers

flour

16 years 4 weeks ago

Pablo

Baguette scoring

16 years 4 weeks ago

cdnDough

Shaping practice for an amature?

16 years 4 weeks ago

karladiane

Does anyone make paczki?

16 years 4 weeks ago