Recent Posts

breadysuit

A question (or two) about starter feeding- rye...

4 years 2 months ago

OceanG

New to sourdough!

4 years 2 months ago

ClanFlannery

Sourdough rolls

4 years 2 months ago

Felila

Ancient Egyptian sourdough

4 years 2 months ago

metropical

post hurricane water

4 years 2 months ago

Misc.

CascadeDiver

What's your baking music?

4 years 2 months ago

jeh

Improving the rise and crumb of my loaves

4 years 2 months ago

Whole Grains

WSC_SF

taste of spelt vs. Einkorn

4 years 2 months ago

knormie

Mole Bread

4 years 2 months ago

BethJ

Sourdough Dashi Scallion Pancakes

4 years 2 months ago

caribou

Soupy dough!

4 years 2 months ago

icantbakeatall

Using a higher percentage of starter results in...

4 years 2 months ago

Nunzi60

Perth wa weekend home bakers

4 years 2 months ago

lucas_t

Gummy crumb and not the best oven spring

4 years 2 months ago

Rosie11

Calculating Percentages of Levain

4 years 2 months ago

shauni_g

Late stretch and fold - extend bulk fermentation...

4 years 2 months ago

Ingredients

floureverywhere

Dry ingredient conversions

4 years 2 months ago

floureverywhere

flour everywhere!

4 years 2 months ago

General Discussion and Recipe Exchange

BethJ

Central Milling Flour Sale

4 years 2 months ago

Josef

OVERPOWERED Subway Bread Recipe - Open Source -...

4 years 2 months ago

lemonaid

Chocolate sourdough

4 years 2 months ago

thebreadlife

Troubleshoot

4 years 2 months ago

Scott_R

A near-debacle with a multigrain sourdough

4 years 2 months ago

Gear

newloafer

Everything sold out?

4 years 2 months ago

Frenchukbaker

Hole in middle of loaf - the cause?

4 years 2 months ago

Challenges

awallsy

Large air pocket in sourdough loaf

4 years 2 months ago

oldguy00

Another Starter Question...

4 years 2 months ago

Alicgmood10

Hello!

4 years 2 months ago

Stagman

Dough fermentation period v starter

4 years 2 months ago

Chaos

Blue Seal Turbofan Oven

4 years 2 months ago

dannydannnn

Anyone used a combi oven before?

4 years 2 months ago

Misc.

albacore

Fermentology Webinar Josey Baker

4 years 2 months ago

AKSourdough

Morbread Flour

4 years 2 months ago

BikeBookBread

Baking steel and Dutch Oven... but as a lid?

4 years 2 months ago

Grains and milling

spabbygirl

newbie miller

4 years 2 months ago

The Roadside Pi...

***Alert*** Spam Posts

4 years 2 months ago

Bakeries, Shops, and Pizza Joints

Amanda MacIntosh

Amount of Levain Based on Retardation of Shaped...

4 years 2 months ago

randos25

To hire staff or suppliers?

4 years 2 months ago

General Discussion and Recipe Exchange

Cotch

Are there any tests to determine starter's...

4 years 2 months ago

For Sale

Fernando68

Grainmaker 99 gran mill

4 years 2 months ago

tothpianopeter

Experience with reducing yeast amount in sweet...

4 years 2 months ago

wlaut

It arrived! And my first _successful_ WW loaf

4 years 2 months ago

Pizza, focaccia, and flat breads

mutantspace

element settings for Tom Chandley deck oven

4 years 2 months ago

Misc.

el.frances.juan

4 years 2 months ago

Professional Concerns

Sugarowl

How to know if a bread is going to be popular?

4 years 2 months ago

dbazuin

Rosemary focaccia

4 years 2 months ago

Dawgrat

Diagnose this loaf

4 years 2 months ago

dannydannnn

Too sticky / moist

4 years 2 months ago

Planeden

Thick Whole wheat starter with low hydration...

4 years 2 months ago

Song Of The Baker

2nd Baguette Attempt Success...Mostly

4 years 2 months ago

Breadifornia

starter in water vs. starter after autolyse

4 years 2 months ago

shauni_g

Pain au Levain dough not forming strong enough...

4 years 2 months ago

Dhaus

Avancini SP3 Table Top Spiral Mixer For Sale

4 years 2 months ago

Challenges

NeilHack23

Purchasing Fresh Unbleached A/P & Bread Flour...

4 years 2 months ago

Yippee

Chloramine

4 years 2 months ago

NanooseGuy

Help with baking Hamelman's Oatmeal Bread

4 years 2 months ago

Whole Grains

GaryBishop

Why so delicate with Super Sprout?

4 years 2 months ago

faye1001

Feedback Friday!?

4 years 2 months ago

dannydannnn

Which cookware do you use?

4 years 2 months ago

floured kitchen

Problems reading my dough

4 years 2 months ago

ciabatta

Paper pulp bowls

4 years 2 months ago

Ingredients

The Almighty Loaf

Got any peach recipes?

4 years 2 months ago

Scott_R

Anova precision oven

4 years 2 months ago

Song Of The Baker

Mixer vs. French Folds for Baguettes

4 years 2 months ago

lustbagel

polin stratos oven

4 years 3 months ago

dablues

Hard Rolls

4 years 3 months ago

Pizza, focaccia, and flat breads

joeyyyyyyyylow

Pasta Madre Maintenance - starter turns into soup

4 years 3 months ago

Hermit

Detroit style pizza

4 years 3 months ago

the first ashley

what is going on with my starter

4 years 3 months ago

Ysa

Poolish deflates and rise back

4 years 3 months ago

Pbdeguzman

Refurbishing a Magic Mill

4 years 3 months ago

Benito

pH meters and starter acidity

4 years 3 months ago

Professional Concerns

Essam Haroon

Burger Buns

4 years 3 months ago

the first ashley

Hey there! Need some guidance on some bread!

4 years 3 months ago

simonwalker1986

Loosing height in my poolish bakes

4 years 3 months ago

andykg

possible flour issues?

4 years 3 months ago

The Roadside Pi...

After a conferace with my technical adviser, (...

4 years 3 months ago

3k-3k

What kind of Couché Cloth is this?

4 years 3 months ago

Challenges

Suds

Loaf falls apart in the middle

4 years 3 months ago

The Almighty Loaf

How to load rolls onto a baking stone?

4 years 3 months ago

bellacp

What size pan for 2 batards?

4 years 3 months ago

Cookies, Cakes, and Pastries

jofishr@yahoo.com

Trouble scoring

4 years 3 months ago

breadster

Store Bought Muffins - Too Tender?

4 years 3 months ago

albacore

Lye Concentration for Bagels

4 years 3 months ago

Grains and milling

TopBun

Tip: Quickly cooling fresh-milled flour

4 years 3 months ago

Charlie7890

Yeast Doughnuts have air pockets

4 years 3 months ago

gavinc

Banana Bread

4 years 3 months ago

leandroab

Crumb Structure of my First Sourdough Bread Ever...

4 years 3 months ago

Ceecee

In search of flaky crackly crust

4 years 3 months ago

Mhd2002

Reading Bubbles: My Starter Hates Me

4 years 3 months ago

mziel53

Starter not strong enough - create new or treat...

4 years 3 months ago

Ingredients

dizzyizzyj

How to use fresh fruit in sourdough bread

4 years 3 months ago

aninamar12@gmail.com

best european flour

4 years 3 months ago

The Roadside Pi...

unconventional, low hydration, baguette formula

4 years 3 months ago

thats_scrummy

Starter Maintenance Question

4 years 3 months ago

BaniJP

Stiff vs. liquid starter

4 years 3 months ago

Hayalshamsi

Crumb and Spring Opinion

4 years 3 months ago