Recent Posts

JerrytheK

Need help with summer sourdough failure

3 years 5 months ago

loaflove

underproofed?

3 years 5 months ago

mpghm

Scoring question

3 years 5 months ago

Gadjowheaty

"Sweeter" pain au levain and chef/...

3 years 5 months ago

Grains and milling

Aravinda

flour flying out of the mill

3 years 5 months ago

roboboticus

Scaling down Forkish quantities for starting a...

3 years 5 months ago

DanAyo

Tip - Thin Burger Buns

3 years 5 months ago

Cookies, Cakes, and Pastries

HermSenior

Help with a starter

3 years 5 months ago

Grains and milling

NickM79

Diamant Grain Mill How-to?

3 years 5 months ago

The Roadside Pi...

Sugar pie, honey bunch!

3 years 5 months ago

Heikjo

Making a starter, when to do the next steps

3 years 5 months ago

Helianthus

Oven spring deforming loaf

3 years 5 months ago

Jon howes

rice bread

3 years 5 months ago

greyspoke

Starters are strange beasts

3 years 5 months ago

Whole Grains

kapawlak

100% Freshly Milled Whole Wheat Sourdough (80%...

3 years 5 months ago

barlowpark

Dough Extensibility

3 years 5 months ago

Baking Equipment

Shylka

Baking Stone

3 years 5 months ago

GeorgiaO92

Starter not falling

3 years 5 months ago

mushu

General loaf trouble-shooting using new method

3 years 5 months ago

joel@bifrostfar...

Ugly Loaves!

3 years 5 months ago

Biased turkey

Please allow me to introduce myself ...

3 years 5 months ago

swallowsbreath

Substituting bread flour for AP in a milk bread...

3 years 5 months ago

Misc.

DanAyo

Convert Food Recipe to Spreadsheet

3 years 5 months ago

Yippee

Central Milling Shipping❗❗❗

3 years 5 months ago

Pizza, focaccia, and flat breads

alfanso

Community Bake - where's your epicenter of...

3 years 5 months ago

SunnyGail

Pizza with Poolish - Looking for the right amount...

3 years 5 months ago

Gadjowheaty

Rubaud Levain, High hydration, process points...

3 years 5 months ago

roboboticus

Probe thermometer in finished loaf?

3 years 5 months ago

roboboticus

Transfer from banneton to hand to Dutch oven

3 years 5 months ago

SunnyGail

Dough showing signs of fermentation but sample...

3 years 5 months ago

Cookies, Cakes, and Pastries

justkeepswimming

Sale - pizza/baking stones

3 years 5 months ago

The Roadside Pi...

The Pie pastry and filling seminar

3 years 5 months ago

CharleyScruggs

Odd Brioche Issue

3 years 5 months ago

dantepopple

A Feel for High Hydration Bread

3 years 5 months ago

Cookies, Cakes, and Pastries

AnnaZ

Potato flakes

3 years 5 months ago

breadmonster

My croissant journey

3 years 5 months ago

The Roadside Pi...

Brooklyn Maltese Baking Academy.

3 years 5 months ago

Gadjowheaty

Rubaud Blend using green flours

3 years 5 months ago

SunnyGail

Maurizio’s Spelt, Rye and Whole Wheat Sourdough...

3 years 5 months ago

Chana

Red Star Platinum vs. Saf-Instant Gold instant...

3 years 5 months ago

JeffyWu

Overnight sourdough bagels

3 years 5 months ago

alcophile

First Clear flour hack?

3 years 5 months ago

sagvig

Sprouted amaranth

3 years 5 months ago

justkeepswimming

Question re sandwich bread crumb

3 years 5 months ago

Gadjowheaty

Scaling down levains, "mass effect"

3 years 5 months ago

Pizza, focaccia, and flat breads

Gadjowheaty

Red Fife?

3 years 5 months ago

The Roadside Pi...

Freezing Diastatic Malt

3 years 5 months ago

Gadga

Scaling up Process from 2 - 20 loaves Sourdough

3 years 5 months ago

Yippee

Chef's Choice 615 meat slicer replacement...

3 years 5 months ago

Olga

Judging the fermentation - what to aim for?

3 years 5 months ago

gavinc

Vermont Sourdough hydration change

3 years 5 months ago

Gadjowheaty

Rye Chops - where? (while here: fave cracked and...

3 years 5 months ago

Gadjowheaty

Starter doubling or tripling - time or target?

3 years 5 months ago

SoniaR

pH of dough (not starter)

3 years 5 months ago

SunnyGail

txfarmer's 36 hour sourdough baguettes - Rye...

3 years 5 months ago

Helianthus

Oat Porridge Sourdough Progress

3 years 5 months ago

GlennM

Benny’s Baguettes

3 years 5 months ago

Anonymous baker (not verified)

High hydration failure

3 years 5 months ago

Synrednov

Sourdough Help

3 years 5 months ago

Photos & Photography

mepnosis

first loaf after a long time

3 years 5 months ago

harum

is it a bit flat?

3 years 5 months ago

Slideslinger

Forkish Walnut Levain

3 years 5 months ago

Baking Equipment

hydestone

Anova Oven

3 years 6 months ago

Misc.

albacore

Tip: loaf identification

3 years 6 months ago

Speedlimit65

Is Kyrol flour generally unbleached or bleached?

3 years 6 months ago

Brick and earth ovens

Gadjowheaty

Cement v. firebrick hearth

3 years 6 months ago

dan.r.crothers@...

Nooks & Crannies

3 years 6 months ago

Baker_In_ME

Running out of space!

3 years 6 months ago

SunnyGail

under proofed? over proofed? Handling issues?...

3 years 6 months ago

glenda

Sourdough changed when dried parmesan cheese added

3 years 6 months ago

dablues

Norm's Onion Rolls via Elagins

3 years 6 months ago

Sugarowl

Is Rye becoming hard to get?

3 years 6 months ago

painterman

Converting Diastatic Malt Powder

3 years 6 months ago

ballmatic

ITALIAN BREAD RECIPE : OLIVE OIL WRAPPED BREAD...

3 years 6 months ago

Gadjowheaty

Development in Trevor's high-hydrations.

3 years 6 months ago

Crusty Oaf

Bonjour there

3 years 6 months ago

Whole Grains

alcophile

Bread Cavern, or Red Fife Hydration Question

3 years 6 months ago

Lady_C

Gummy bread after many great loaves

3 years 6 months ago

jamesdavid

introduction

3 years 6 months ago

Josiane

Hello here

3 years 6 months ago

Maria Morando

Oven spring

3 years 6 months ago

Sugarowl

Rehydrated my starter from July 2019

3 years 6 months ago

Gadjowheaty

Low (1% salt) in levain builds - Rubaud.

3 years 6 months ago

Baking for Special Needs

HeiHei29er

GF Sourdough Sandwich Loaf

3 years 6 months ago

Brick and earth ovens

Gadjowheaty

DIY Mobile WFO?

3 years 6 months ago

alessia

Mulino Marino flours question

3 years 6 months ago

Photos & Photography

bottleny

Bread Baking in Kamado

3 years 6 months ago

SunnyGail

Txfarmer’s 36 hours baguettes...First attempt in...

3 years 6 months ago

lagarrigue

Irregular crumb on freshly milled yecora rojo loaf

3 years 6 months ago

lanlanonearth

Why is Koji sourdough starter made with cooked...

3 years 6 months ago

Samammie

Sourdough Starter Analysis

3 years 6 months ago

Baking Equipment

Sugarowl

Hotel pan as a dutch oven?

3 years 6 months ago

HeiHei29er

Baking Stone Needed with Cast Iron Double DO?

3 years 6 months ago

idaveindy

What's in your wallet, er, pantry?

3 years 6 months ago

latecookies

My starter has an orange layer on top, but works...

3 years 6 months ago

SunnyGail

Champlain Sourdough bread

3 years 6 months ago

yozzause

yeast quantities for timed doughs

3 years 6 months ago

Sarahbear1408

Question about my starter

3 years 6 months ago