Recent Posts

icantbakeatall

I truly have no idea when my sourdough is done...

4 years 3 months ago

Pizza, focaccia, and flat breads

dannydannnn

Pita bread

4 years 3 months ago

dbazuin

Pitta

4 years 3 months ago

DanAyo

Where is DaBrownMan?

4 years 3 months ago

francisaugusto

Hydration and consistent dough

4 years 3 months ago

Christine_P

New mill, sifting bran and adding later?

4 years 3 months ago

GeorgeHarrison

Troubleshooting Bread Volume?

4 years 3 months ago

The Roadside Pi...

Iconic NYC all the way

4 years 3 months ago

Almond Eater

Almond Flour and Regular Flour Ratios help

4 years 3 months ago

Grains and milling

Brizzle

First attempt with stone milled flour not...

4 years 3 months ago

EqualRise

Is this an underproofed loaf, and if so, why?

4 years 3 months ago

cyber

The Science of Sourdough: How Microbes Enabled a...

4 years 3 months ago

Mr Immortal

Potato experiment

4 years 3 months ago

Panettiera

Back-engineering starter fr genuine Neapolitan...

4 years 3 months ago

EarlyRiserBakery

Judging Proof with Antiseptic Inclusions

4 years 3 months ago

Justin

Hello, all, I'm back again

4 years 3 months ago

The Roadside Pi...

Todays objective:

4 years 3 months ago

Tone1402

Crumb analysis

4 years 3 months ago

Wartface

Croissants

4 years 3 months ago

Books

The Almighty Loaf

BBA riddled with percentage errors?

4 years 3 months ago

nicamot

Newbie looking for a starter mentor <3

4 years 3 months ago

Doc.Dough

Diluting gluten content with non-wheat flours?

4 years 3 months ago

Professional Concerns

Smoko

Diving Arm Mixer

4 years 3 months ago

Grant Bakes

Testing my Challenger Bread Pan vs. my Enameled...

4 years 3 months ago

Frenchukbaker

Cost for installation of new oven for uk...

4 years 3 months ago

AlisonKay

Help with Marcato Marga

4 years 3 months ago

hydestone

Ken Forkish Overnight White Issue

4 years 3 months ago

Grains and milling

Our Crumb

120 yrs of wheat protein

4 years 3 months ago

Misc.

sdean7855

Fleischmann's Instant Yeast at Sam's...

4 years 3 months ago

The Roadside Pi...

Mom never wasted anything

4 years 3 months ago

Skelley

Why is my loaf “pinched”?

4 years 3 months ago

BulletProof

A Newbie Looks For a Mixer

4 years 3 months ago

Photos & Photography

ibor

The 6 Strand Zeta Bread Braid

4 years 3 months ago

I_hate_ads

Getting better rise on Jewish Rye

4 years 3 months ago

icantbakeatall

Baking staight from the fridge doesn't...

4 years 3 months ago

headdown

Montreal bagel bliss

4 years 3 months ago

BigHungryBelly

Anyone familiar with Central Milling's...

4 years 3 months ago

Grains and milling

charbono

Milling and Cooking Maize Update

4 years 3 months ago

JerryLG

AP Flour in Rye Breads

4 years 3 months ago

sourdough dan

Sourdough Baguette Issues - over or under-proofed?

4 years 3 months ago

huda

French flours

4 years 3 months ago

Introductions and Ideas

ws.hicks

Hello from SEA, and... helpp... :’(

4 years 3 months ago

Challenges

Mini Oven

Spiral Baguette

4 years 3 months ago

Jc223

Is this mold floating on the hooch of my discard??

4 years 3 months ago

The Roadside Pi...

Tomorrows project

4 years 3 months ago

Baking for Special Needs

metropical

GF artisan in 5

4 years 3 months ago

cooker

Finally a good looking loaf

4 years 3 months ago

andykg

banneton liners

4 years 3 months ago

Introductions and Ideas

beermanpete

Hello

4 years 3 months ago

yolicr

Something is wrong with my dough

4 years 3 months ago

Breadifornia

leaven oomph...

4 years 3 months ago

Batcher3

Biscuit help please

4 years 3 months ago

The Roadside Pi...

Next week we will Journey to Trentino Alto Adige...

4 years 3 months ago

Misc.

Jim Burgin

Advertisements on the site

4 years 3 months ago

Patryk

Discouraging Oven Spring Issue

4 years 3 months ago

The Roadside Pi...

Presenting, Pane di Matera: the ancient bread of...

4 years 3 months ago

Kenny202

Kitcheaid Artisan ok to knead bread dough?

4 years 3 months ago

Canucklehead

seeking feedback

4 years 3 months ago

General Discussion and Recipe Exchange

ElPanadero

Dry Yeast Starter

4 years 3 months ago

Handbook

The Roadside Pi...

Beginners corner: Todays Aim:

4 years 3 months ago

Wartface

The Perfect Loaf strategy...?

4 years 3 months ago

_amndd

Sick (ropey) Starters?

4 years 3 months ago

Cookies, Cakes, and Pastries

Christine_P

Challenger - first bake timing question

4 years 3 months ago

thursdaykay

Pie crust that holds its shape?

4 years 3 months ago

Mark_D_Be

Starter and hydration

4 years 3 months ago

Introductions and Ideas

Highsinger

Pizza Newbie with lots of questions!

4 years 3 months ago

mwilson

Observation: Durum, acid and oxidation

4 years 3 months ago

The Roadside Pi...

In the Character of: Matera Bread

4 years 3 months ago

ellens

Leaven versus "Young Discard"

4 years 3 months ago

Uhoh

Orange specks on starter

4 years 3 months ago

Misc.

Chaos

Micro bakery

4 years 3 months ago

LMGold

Loaf pans and recipe adjustments

4 years 3 months ago

lemonaid

Unbaked spots in breadloaves

4 years 3 months ago

Felila

Pan de coco

4 years 3 months ago

BakingBoi

Is it safe to preheat this glass cookware and...

4 years 3 months ago

For Sale

breadmakerjon

Zojirushi BB-PAC20

4 years 3 months ago

ciabatta

New Toy - High Temp Air Probe

4 years 3 months ago

Yippee

Where to buy durum berries in a small quantity

4 years 3 months ago

ellens

Need Help with Oven Spring!

4 years 3 months ago

Valeria Hummel

Dough not passing the float test after bulk...

4 years 3 months ago

wlaut

Is this "autolyse?"

4 years 3 months ago

Happybaker

Emile Henry Large Bread Baker help

4 years 3 months ago

JerryLG

Rye Loaf Fail

4 years 3 months ago

Rickenheimer

Slap and fold help

4 years 3 months ago

yozzause

Good News

4 years 3 months ago

The Roadside Pi...

This weekends project

4 years 3 months ago

chelseasf

Perplexed by my high-hydration sourdough

4 years 3 months ago

DanAyo

Chloramine and Ascorbic Acid

4 years 3 months ago

Vicki_S

Dough losing strength

4 years 3 months ago

wtb375

My Ischia sourdough starter is smelling FOUL...

4 years 3 months ago

Cookies, Cakes, and Pastries

wtb375

My Ischia sourdough starter is smelling FOUL...

4 years 3 months ago

bakerdev

How to cheesecake

4 years 3 months ago

rhulsman

Hobart C-10

4 years 3 months ago

EarlyRiserBakery

Uses for Lemons

4 years 3 months ago

CountryBoy

How much Ascorbic Acid do I add

4 years 3 months ago

Patryk

Dough "spills" out too much - Not just...

4 years 3 months ago

For Sale

Andreas Mergner

Rofco B40

4 years 3 months ago

Song Of The Baker

70% Rye Loaf Cracked

4 years 3 months ago

loavies

Advice needed- close crumb on top of loaves

4 years 3 months ago