Recent Posts

Anonymous baker (not verified)

Soudough and Proofing

16 years 12 months ago

ron45

The Bitter Taste in fresh milled WW

16 years 12 months ago

staff of life

Better heat transfer

16 years 12 months ago

Anonymous baker (not verified)

kitchen scales

16 years 12 months ago

Uberkermit

Challenge: Wikipedia sourdough photo

16 years 12 months ago

Trishinomaha

Steam Baking Master French Bread Pan

16 years 12 months ago

colinwhipple

Kneading - Per Dan Lepard

16 years 12 months ago

saintdennis

Thanks Dolf

16 years 12 months ago

saintdennis

Baker's percentage

16 years 12 months ago

marcsababa

Kneading fresh ground flour

16 years 12 months ago

chuppy

Basic hearth bread

16 years 12 months ago

dmsnyder

Le Pagnotte di Enna - Durum Floar

16 years 12 months ago

qahtan

Stollen

16 years 12 months ago

Misc.

Cooky

The gratitude season

16 years 12 months ago

Floydm

Thanksgiving baking

16 years 12 months ago

ron45

help please Floyd

17 years 7 hours ago

Jimme

Here we go again? No knead part deux?

17 years 7 hours ago

Floydm

Free Dan Lepard baking guide in The Guardian (UK...

17 years 8 hours ago

KipperCat

History of Dough Folding

17 years 22 hours ago

psmeers

Buttery Egg Bread recipe found (just in time for...

17 years 1 day ago

steve817

I thought it was about time

17 years 1 day ago

granniero

Savory Bubble bread (monkey/pull apart) for...

17 years 1 day ago

ron45

Maybe it would be good to define whole wheat.

17 years 1 day ago

ron45

WW flour, free form loaves, not much rise....

17 years 2 days ago

Anonymous baker (not verified)

15x20" Stone.. Anyone use it?

17 years 2 days ago

localfruitandveg

Poolish???

17 years 2 days ago

KipperCat

Too many burned hands?

17 years 2 days ago

Gear

KipperCat

Wish List for Bakers

17 years 2 days ago

Uberkermit

Decorated loaf

17 years 2 days ago

pmccool

Finding bread books

17 years 2 days ago

mikeofaustin

Troubleshoot my bread (newbie). Gelatin crumb vs...

17 years 2 days ago

dolfs

Stop SPAM

17 years 3 days ago

pseudobaker

How long can you refrigerate dough?

17 years 3 days ago

dmsnyder

Greenstein's Corn (rye) bread

17 years 3 days ago

CountryBoy

Lebkuchen Recipes

17 years 3 days ago

staff of life

Cottony Texture

17 years 3 days ago

Paddyscake

Floyd..

17 years 3 days ago

chuppy

Good oven

17 years 3 days ago

saintdennis

Interduction

17 years 3 days ago

saintdennis

Czech and German recipe

17 years 3 days ago

colinwhipple

Sourdough Baguettes

17 years 3 days ago

Dave W

Onion Bread

17 years 3 days ago

Floydm

Sweet Potato Rolls

17 years 3 days ago

Floydm

Apple Galettes

17 years 3 days ago

saintdennis

need recipe of Czech and German breads

17 years 3 days ago

susanfnp

I'm giving away a copy of Reinhart's...

17 years 4 days ago

dmsnyder

Hamelman's Sourdough semolina bread

17 years 4 days ago

Pizza, focaccia, and flat breads

pizzameister

Super Peel II

17 years 4 days ago

expatCanuck

cosi-style flatbread recipe?

17 years 5 days ago

Floydm

TFL Book?

17 years 5 days ago

AnnieT

Another flour question

17 years 5 days ago

Ingredients

Ramona

vital wheat gluten

17 years 6 days ago

expatCanuck

Frautosour

17 years 6 days ago

fredk

Made the Buttermilk Cluster

17 years 6 days ago

chuppy

Pizza oven

17 years 6 days ago

ilovetodig

Kitchen Aid Attachment Question

17 years 6 days ago

staff of life

Optimal amount of protein for a whole wheat flour?

17 years 6 days ago

Catnapped

Looking for Magic Mills users

17 years 6 days ago

Loafer

Can you get bread flour from a corona mill?

17 years 6 days ago

psmeers

Help: buttery egg bread recipe lost, just in...

17 years 6 days ago

expatCanuck

Does yeast fly ... ??

17 years 6 days ago

Ingredients

CountryBoy

The Salt Thread

17 years 1 week ago

subfuscpersona

Grain Millers: What type of wheat do you prefer?

17 years 1 week ago

DavidAplin

Sourdough with increased something or other

17 years 1 week ago

expatCanuck

heavy duty, rimless, aluminum, half size, NOT-non...

17 years 1 week ago

sullivantp

Yeasted multigrain is a wee dram spongy-gritty

17 years 1 week ago

staff of life

Acheiving a perfect white sourdough

17 years 1 week ago

KipperCat

100% WW rolls - moderate success

17 years 1 week ago

dmsnyder

Greenstein's Sourdough Rye (Rye Sour) care...

17 years 1 week ago

Anonymous baker (not verified)

Hello from Alaska

17 years 1 week ago

guerrillafood

Making Ethiopia Injera Bread...

17 years 1 week ago

expatCanuck

How to get a nice brown caramelized loaf?

17 years 1 week ago

sitzhaki

Dark spots on my freshly baked bread?

17 years 1 week ago

IanS

Cold Weather Baking

17 years 1 week ago

JMonkey

Normandy Apple Bread

17 years 1 week ago

ElaineW

Seeking an Apple Cider Starter recipe

17 years 1 week ago

dmsnyder

Greenstein's Sour Rye Bread Note: There is...

17 years 1 week ago

subfuscpersona

Major Wheat Classifications - USA - reference

17 years 1 week ago

expatCanuck

dairy-free cinnamon bun recipe?

17 years 1 week ago

expatCanuck

a nice LIGHT sourdough recipe??

17 years 1 week ago

staff of life

Texture of a Brioche

17 years 1 week ago

Trishinomaha

Romertoph Clay Baker Question

17 years 1 week ago

fredk

Newbie needs help - Why did dough remain moist...

17 years 1 week ago

Pizza, focaccia, and flat breads

Dave W

bread bread and more bread

17 years 1 week ago

Trishinomaha

Mark Bittman's Fried Pizza

17 years 1 week ago

tubaguy63

Pastries from La Brea Book

17 years 1 week ago

subfuscpersona

grain storage - gallon capacity to pounds of...

17 years 1 week ago

Anonymous baker (not verified)

Hello from Florida

17 years 1 week ago

ivrib

Help for a beginner

17 years 1 week ago

Misc.

Floydm

Site upgrade this evening

17 years 1 week ago

Anonymous baker (not verified)

leaving house while bread is still cooling

17 years 1 week ago

expatCanuck

whole wheat sourdough loaf

17 years 1 week ago

george

Sweet Soft Buns

17 years 2 weeks ago

Ingredients

chickadee

Malted barley flour

17 years 2 weeks ago

charbono

Fats and Rise

17 years 2 weeks ago

Anonymous baker (not verified)

PR's Whole Wheat Hearth Bread - Nutty? Or...

17 years 2 weeks ago

parousia

100% hydration whole wheat sourdough

17 years 2 weeks ago

Darkstar

Flour, Water, Yeast, Salt - Craig Ponsford videos...

17 years 2 weeks ago

expatCanuck

Do I really need BBA?

17 years 2 weeks ago