Recent Posts

breadpill

Storing bread in a cloche?

3 years 10 months ago

banana

Making Sweet/Enriched Breads Out of Sourdough...

3 years 10 months ago

kylevanhorn

Good source for budget sieve / sifter

3 years 10 months ago

bread1965

I laughed out loud..

3 years 10 months ago

albacore

The Aroma Piece

3 years 10 months ago

Pizza, focaccia, and flat breads

Anonymous baker (not verified)

Harlequin Sourdough

3 years 10 months ago

crustncrumb

Has anyone replicated the CHIPOTLE tortillas?

3 years 10 months ago

HeiHei29er

First try on a 50 Rye:50 AP sandwich bread

3 years 10 months ago

Marianne21

Starter troubleshooting

3 years 10 months ago

Kmilligan

Long ferment Detroit/Sicilian pizza dough?

3 years 10 months ago

Books

Anonymous baker (not verified)

Mastering Bread - Marco Vetri

3 years 10 months ago

samueldpfister

Hello From (Another) Bay Area Baker

3 years 10 months ago

Fost9508

New to sourdough - struggling with crumb

3 years 10 months ago

alcophile

Questions About Reinhart’s Whole Grain Bread Rye...

3 years 10 months ago

crustquest

Better boules?

3 years 10 months ago

zachyahoo

Croissant Success (FINALLY!)

3 years 10 months ago

citygirlbaker

Experimenting with young levain

3 years 10 months ago

Baking for Special Needs

ahbramey

Vegan enriched doughs

3 years 10 months ago

Benjamin Holland

True Grain Artisan Milling - New Chicago-based...

3 years 10 months ago

craigalancarr

Beer in Bread

3 years 10 months ago

Caleb

MIWE cube:stone oven for micro-bakery

3 years 10 months ago

xabiermirandona

Ken Forkish Overnight blonde Fail on the tropic

3 years 10 months ago

Anonymous baker (not verified)

Some interesting observations about lievito madre

3 years 10 months ago

The Roadside Pi...

Eye appeal is buy appeal

3 years 10 months ago

Books

The Roadside Pi...

***Important new flash!*** Now available in...

3 years 10 months ago

Misc.

floureverywhere

How do you warm your water?

3 years 10 months ago

DanAyo

Babka Needs Work, but taste Great

3 years 10 months ago

Lesley Peebles Brown

Hand Mixer

3 years 10 months ago

Caaleb

Help with my sourdough pre ferment

3 years 10 months ago

citygirlbaker

Sourdough Chocolate Babka

3 years 10 months ago

citygirlbaker

Feeding ratios and impact on strength of starter

3 years 10 months ago

dannydannnn

Dough sheeter for home use?

3 years 10 months ago

PizzaCalcio

Cold Final Proof

3 years 10 months ago

Another Girl

Question about BBGA spreadsheet

3 years 10 months ago

cskorton

Converting Sourdough Panettone to Commercial...

3 years 10 months ago

grumpyslug

Question about Tartine Baguette Recipe

3 years 10 months ago

floureverywhere

Anyone use a Galaxy Planetary Stand Mixer?

3 years 10 months ago

oldguy00

Newb Question - bread not rising...

3 years 10 months ago

ws.hicks

Question about milk and milk powder

3 years 10 months ago

albacore

Cottage Loaf Take 1

3 years 10 months ago

evry1lovej

Starter Day 2

3 years 10 months ago

ahbramey

Seeking feedback - no knead honey oat sourdough

3 years 10 months ago

Kymmber

Hello! Newbie, here!

3 years 10 months ago

francisaugusto

Cracks on the ears of my loaves

3 years 10 months ago

bottleny

How French Baguettes Are Made In Paris (YouTube)

3 years 10 months ago

Warq

Experimental 100% triticale loaf.

3 years 10 months ago

Cookies, Cakes, and Pastries

The Roadside Pi...

Father daughter photo

3 years 10 months ago

metropical

pie crusts

3 years 10 months ago

General Discussion and Recipe Exchange

metropical

diy brown sugar

3 years 10 months ago

IgorL

To warm up after retarding or not?

3 years 10 months ago

Gutsie

Ciabatta

3 years 10 months ago

Moon mullen

Oven steam

3 years 10 months ago

Pizza, focaccia, and flat breads

Yi Wen Lim

SD bread translucent and too chewy?

3 years 10 months ago

Misc.

floureverywhere

Brotformen24 question about flouring

3 years 10 months ago

The Roadside Pi...

Replenished the cupboard/freezer for a pizza-...

3 years 10 months ago

nickg

Flat as a pancake

3 years 10 months ago

florians

The rise and fall of my croissants

3 years 10 months ago

BXMurphy

Murph's 1st Bake of 2021

3 years 10 months ago

alcophile

Source for Triticale Flour

3 years 10 months ago

Anonymous baker (not verified)

1st 2021 bake Hamelman's 5 grain levain

3 years 10 months ago

Ade

Flour + water = stretchy, sticky, weird mess

3 years 10 months ago

texas_loafer

First bake of 2021

3 years 10 months ago

Mini Oven

Quick discard starter pancake

3 years 10 months ago

francisaugusto

Beginner question: mimicking different types of...

3 years 10 months ago

Anonymous baker (not verified)

My starter has become very strong

3 years 10 months ago

The Roadside Pi...

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

3 years 10 months ago

pdpruitt

New to forum

3 years 10 months ago

SoulDreamer

Terminology: inoculation

3 years 10 months ago

Rustic Rye

Texture differences between sourdough and...

3 years 10 months ago

Cookies, Cakes, and Pastries

alcophile

Flying Crust Causes?

3 years 10 months ago

The Roadside Pi...

The Panettoni project is not dead

3 years 10 months ago

ColleenA

Dough ball

3 years 10 months ago

Ilya Flyamer

Am I overheating my starter?

3 years 10 months ago

Dave Cee

Blisters and shiny crust

3 years 10 months ago

BangDingOw

New to baking and this site.

3 years 10 months ago

Challenges

josephmaio

Dough not rising in Spain

3 years 10 months ago

The Roadside Pi...

Cool ferment - baseline test #2

3 years 10 months ago

shelmica

Can komo mio grind fine flour in one pass?

3 years 10 months ago

IzzyR_1995

Starter Maths

3 years 10 months ago

sirimakingbread

Starter suddenly not rising

3 years 10 months ago

Gear

The Roadside Pi...

Bosch Universal small batch/grater bowl

3 years 10 months ago

boopacabra

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

3 years 10 months ago

schlappette

Old baker, new member

3 years 10 months ago

Cookies, Cakes, and Pastries

VaderAG

Softer or thinner crust on my Sourdough

3 years 10 months ago

mwilson

Tiramisu

3 years 10 months ago

Anonymous baker (not verified)

Good idea or no?

3 years 10 months ago

Challenges

texasbakerdad

How to intentionally get chewy crust?

3 years 10 months ago

DanAyo

Retarded Dough Keeps Fermenting

3 years 10 months ago

Misc.

TSenff

Dough Mixing Trough

3 years 10 months ago

Krose

Sourdough starter - mouldy?

3 years 10 months ago

Pizza, focaccia, and flat breads

ilovesourdough

Starter Like Glue

3 years 10 months ago

mcaren

Relaxing dough — why does it occasionally tighten...

3 years 10 months ago

Bread Machine recipes

BML

Bread making machines?

3 years 10 months ago

Vladimir Gluten

Long Autolyse Experiment - eliminating a big...

3 years 10 months ago

Rickenheimer

Baguette help!

3 years 10 months ago

Challenges

Teri Bills

Starter seems great, very little aeration in dough

3 years 10 months ago

Another Girl

Santa Brought an Anova Precision Oven

3 years 10 months ago

LauraJP

Doubling FWSY Pan de Campagne?

3 years 10 months ago

jpthor

Whole wheat flours in NYC

3 years 10 months ago