Recent Posts

JCinSAT

flour substitutes

4 years 4 months ago

Hayalshamsi

Critique on loaf please

4 years 4 months ago

Lemonie

Grain mill for small use

4 years 4 months ago

Yippee

Minutenbrot

4 years 4 months ago

GlennM

Baguettes in the toaster oven (demi)

4 years 4 months ago

isaacis

Boiling Bread Before Baking

4 years 4 months ago

dough.dragon

Grayish "crust" on top of starter

4 years 4 months ago

mathandbread

Seeking Advice on Recent Bake: Was This Dough...

4 years 4 months ago

gerryp123

Value of "Bagel Boards"

4 years 4 months ago

dbazuin

Sourdough Ciabatta

4 years 4 months ago

Baking for Special Needs

Antilife

Whole Wheat Burger Buns

4 years 4 months ago

Whole Grains

iwonder

spontaneous bloom line

4 years 4 months ago

AndreHolz

Weird behavior with White Flour

4 years 4 months ago

Buckscent

Glad to be here

4 years 4 months ago

WSC_SF

New to milling, what is the flour I mill, whole...

4 years 4 months ago

KeilidhC

Hello and invitation to participate in research

4 years 4 months ago

thisIsDrew

Liner material for proofing baskets

4 years 4 months ago

annawill0287

Issues with banneton loaf

4 years 4 months ago

CulinaryKing84

Steam

4 years 4 months ago

mathandbread

Starter Flour / Dough Flour Interaction

4 years 4 months ago

Tone1402

Bubbles at surface when proving in banneton

4 years 4 months ago

ano327

I just can't get a rise out of it

4 years 4 months ago

gerryp123

Bagel Recipe

4 years 4 months ago

Gabicmacola

How to increase yesat population in sourdough...

4 years 4 months ago

Moromillas Radec

Focaccia... cookie sheet, 1.5cm high?

4 years 4 months ago

Manu1987

Uneven proofing / dense crumb

4 years 4 months ago

kjgeraci

Online Bread Calculator

4 years 4 months ago

icantbakeatall

Why does baking straight from the refrigerator...

4 years 4 months ago

swedishflish

Uneven Crumb

4 years 4 months ago

kqa100

Crumb Improvement Help?

4 years 4 months ago

General Discussion and Recipe Exchange

dgav

Starter Issues?

4 years 4 months ago

isaacis

Using "Hi-Gluten" Flour for Bread

4 years 4 months ago

sixfoldakira

Faint yellow spot on top of sourdough starter

4 years 4 months ago

mathandbread

Feeding when Falling vs. On a Schedule

4 years 4 months ago

Sarah Paire

Baking rolls in sealed vessel

4 years 4 months ago

Cookies, Cakes, and Pastries

Overproofed Buns

Equal Or Better Alternatives to Komo

4 years 4 months ago

dkook

Croissant Problem

4 years 4 months ago

benjamin163

suggestions if I can't find cracked rye

4 years 4 months ago

golddustpeak

Newbie problems

4 years 4 months ago

whatsnewsisyphus

Video - Dough turns soupy moments into kneading,...

4 years 4 months ago

Challenges

LittleWing1409

Crumbly Yeast Dough

4 years 4 months ago

icantbakeatall

For the life of me, I can't figure out why...

4 years 4 months ago

kjgeraci

Humity & Hydration

4 years 4 months ago

kjgeraci

Calculating hydration

4 years 4 months ago

The Edgewood Baker

Flat Loaf. Unhappy Baker.

4 years 4 months ago

bkboudreau

9 day old starter not deflating

4 years 4 months ago

Ieatbutter

Dense loaf

4 years 4 months ago

Hayalshamsi

80% hydration loaf advice

4 years 4 months ago

Õunake

Can't tell if starter is ready for baking/...

4 years 4 months ago

Cafotteria

Crumb and holes are too big!

4 years 4 months ago

gerryp123

Question for the Bagel Bakers

4 years 4 months ago

Whole Grains

Scott_R

Substitute question (bread "improver")

4 years 4 months ago

Misc.

pjstock

how much height to expext?

4 years 4 months ago

soniajuneja

sourdough Sandwich loaf

4 years 4 months ago

Miller

When does the dough rise during baking?

4 years 4 months ago

Artisan Baking

BiscuitsNGravy

Ciabatta coming out dense and gummy- diagnosis...

4 years 4 months ago

BeeinPH

Can I use this convection oven to make sourdough...

4 years 4 months ago

dwlighting1

Oven Spring h e l p please

4 years 4 months ago

Ingredients

DanAyo

Tip - Commercial Yeast, testing, expiration,...

4 years 4 months ago

ciabatta

Whole oven cloche

4 years 4 months ago

Ingredients

idaveindy

spring water content analysis

4 years 4 months ago

General Discussion and Recipe Exchange

dbazuin

Finaly I think my pizza dough is perfect.

4 years 4 months ago

DanAyo

What does “ N°3” mean?

4 years 4 months ago

Artisan Baking

sourloafer

Hot weather troubleshooting

4 years 4 months ago

hominamad

I revived a moldy starter - is it safe though?

4 years 4 months ago

berryblondeboys

What is your killer sourdough, whole grain pizza...

4 years 4 months ago

Wisygreen

Another new Ank owner angst!

4 years 4 months ago

CBudelier

Sloth-like starter

4 years 4 months ago

Marble

Baking stone AND Dutch oven

4 years 4 months ago

GrainBrain

#40 Mesh Screen

4 years 4 months ago

Mapa

Top half of loaf is coming out white

4 years 4 months ago

Cookies, Cakes, and Pastries

HRC

Thank you

4 years 4 months ago

nailit.space

Help savage sourdough brioche dough

4 years 4 months ago

sunnbaker

Whatcha think? - Feedback

4 years 4 months ago

Caaleb

Looking for a long and slim Pullman or loaf pan.

4 years 4 months ago

DutchyBread

SOS - Gluten structure failing in my breads

4 years 4 months ago

Worthwhilebubble

Dough texture question

4 years 4 months ago

Martha in Greenpoint

Martha the Newbie

4 years 4 months ago

Badboybaker

My Sourdough Starter Disaster

4 years 4 months ago

Tanvi

Need advice - My starter doubled on day 2!

4 years 4 months ago

Marble

Starter rise time proportional to bulk...

4 years 4 months ago

dannydannnn

Question about croissant recipe

4 years 4 months ago

dannydannnn

Are instant and active dry yeast interchangeable?

4 years 4 months ago

juanfratt

Help

4 years 4 months ago

dlassiter

pH for hydration?

4 years 4 months ago

Canucklehead

Second loaf and feedback

4 years 4 months ago

Challenges

polishbaker

Big issue with very soft water

4 years 4 months ago

trancer

Wonky Loaf - Update

4 years 4 months ago

cheshiredave

holes too big?

4 years 4 months ago

Professional Concerns

honey_and_bread

Do you accept bread returns?

4 years 4 months ago

dpoperngr

Why are my loaves collapsing.

4 years 4 months ago

Gabicmacola

Starter is very active but dough will simply NOT...

4 years 4 months ago

icantbakeatall

I feel like I'm not getting enough gluten...

4 years 4 months ago

MGoodwin

Beginner sourdough recipe...HELP!

4 years 4 months ago

Florian

Issues with getting a loaf right (suspicion:...

4 years 4 months ago

DennyONeal

Nutrimill Artiste mixer

4 years 4 months ago

DvorahR

starter vs leaven

4 years 4 months ago

San Joaquin Sourdough Batards: advice requested

4 years 4 months ago