Recent Posts

Mike82

Help me with steam baking technique please!

4 years 6 months ago

Introductions and Ideas

G-Regular

Hey!

4 years 6 months ago

Introductions and Ideas

shaharidan

Hello!

4 years 6 months ago

dermdoc

Very confusing contradiction by Ankarsrum

4 years 6 months ago

Breadinthe416

Bonnie Ohara Bread Baking for Beginners -...

4 years 6 months ago

dannydannnn

Different ovens have different temperatures?

4 years 6 months ago

The Roadside Pi...

Danny boy, when, what is the next community bake?

4 years 6 months ago

Gear

Kevin Soviero

Particle board top work table vs maple top?

4 years 6 months ago

dbazuin

How much dough in weigth do you use for a Pizza.

4 years 6 months ago

JerrytheK

Diagnostic help or would you like some hockey...

4 years 6 months ago

sebastian.

Is this considered a “Fool’s Crumb”?

4 years 6 months ago

supafeet

Trouble getting structure in bulk fermentation

4 years 6 months ago

DanAyo

Tip - Bugs in Whole Grains

4 years 6 months ago

No Oven Spring with 100% Spelt Sourdough

4 years 6 months ago

Songoku

Pizza not crispy after cooling it down

4 years 6 months ago

Christo

Sourdough starter help! 3 weeks old

4 years 6 months ago

Nedla

Still not an amazing rise in the oven!!

4 years 6 months ago

scotgibson

Maggie Glezer's "Tom Cat's...

4 years 6 months ago

loaflove

proof

4 years 6 months ago

loaflove

bulk fermentation

4 years 6 months ago

Sam Jane

Home milled 100% WW starter and levain

4 years 6 months ago

DeeBaker

Taffy?

4 years 6 months ago

loafmakerk

Muffins: Increasing individual ingredient amounts...

4 years 6 months ago

loaflove

when to use starter

4 years 6 months ago

Whole Grains

seasidejess

Fresh Milk 100% WW

4 years 6 months ago

Misc.

cherylg

Starter only floats half of it

4 years 6 months ago

Aidan H

Help! Galacian Rye recipe

4 years 6 months ago

AlisonKay

Pizza amazing but house full of smoke!

4 years 6 months ago

alan856

San Francisco starter

4 years 6 months ago

giraffez

Bake with fan or without fan

4 years 6 months ago

andykg

forgot to add steam

4 years 6 months ago

LeonK

The age-old bread tin problem

4 years 6 months ago

giraffez

Adding fruit and nuts - yeast and water quantity...

4 years 6 months ago

gavinc

Annoying pop up taking up a third of the screen

4 years 6 months ago

doughooker

Dilemma: Never Sour Enough

4 years 6 months ago

baker_team

gift for niece

4 years 6 months ago

dannydannnn

Do you sift your flour?

4 years 6 months ago

Kgrrl

Is Ankarsrum blender powerful enough for plant...

4 years 6 months ago

freshfromtheoven

dangers of too-long bulk fermentation with a...

4 years 6 months ago

hydestone

Seam side up or down

4 years 6 months ago

hydestone

Baking Times

4 years 6 months ago

frozen-creek

Help with yeast. Using biga recipe from Reinhart...

4 years 6 months ago

LauraJP

Can I overnight bulk rise Pain de Campagne FWSY?

4 years 6 months ago

dannydannnn

Poke test applies to first proof?

4 years 6 months ago

rgreenberg2000

New Starter and New Lame

4 years 6 months ago

ACarr2019

Morphy Richards 42280

4 years 6 months ago

johnmeec

Baking from bulk retard

4 years 6 months ago

icantbakeatall

What's the proper way to dry starter for...

4 years 6 months ago

angelofdef

3rd Insanely sticky dough in a row, help!

4 years 6 months ago

DanAyo

Whole Berries and Bugs

4 years 6 months ago

ALeous

How to repair a chipped banneton?

4 years 6 months ago

Cranky baker

Suddenly sluggish starter

4 years 6 months ago

Introductions and Ideas

BML

I'm new to Bread Baking and am looking for...

4 years 6 months ago

Dieter01

3-phase alternative to Rofco B40?

4 years 6 months ago

Cookies, Cakes, and Pastries

The Roadside Pi...

My new for pizza oven setup....

4 years 6 months ago

BakerKate

Castella cake deflates in oven

4 years 6 months ago

Jake'sBakes

Advice on scoring

4 years 6 months ago

springinyourface

Skin of Sourdough Peeling Off

4 years 6 months ago

icantbakeatall

Starter frothy?

4 years 6 months ago

Michael C

Baked sourdough on my Baking Steel today...

4 years 6 months ago

makefastworkshop

Makefast Sourdough - Dynamic Bread Recipe (based...

4 years 6 months ago

louiscohen

Longer Mixing -> Tighter Crumb; Why?

4 years 6 months ago

edsam

FWSY Hybrid Levain Doughs - Proofing Issues

4 years 6 months ago

nhatphong.tran

Vitamin Blade Mill and Bran Extraction

4 years 6 months ago

DanAyo

Bran Starter - an easier method?

4 years 6 months ago

LittleGirlBlue

Quick sandwich or dinner rolls with discard?

4 years 6 months ago

Jamjam1729

Help with oven temperatures - softening crust and...

4 years 6 months ago

ultravista

Sourdough Starter Gone Bad - Dough Became Soupy...

4 years 6 months ago

icantbakeatall

How long can I let my sourdough retard in the...

4 years 6 months ago

The Roadside Pi...

"L" minus 2 1/2 Hrs. till bake off!

4 years 6 months ago

DeeBaker

Kneading

4 years 6 months ago

Lmarkle74

Why does this happen?

4 years 6 months ago

benjamin163

suspicions regarding clingfilm and baguettes

4 years 6 months ago

Stanzia

Help in Culling my Starters

4 years 6 months ago

Cookies, Cakes, and Pastries

The Almighty Loaf

At what temperature does enzyme activity stop?

4 years 6 months ago

camcguire78

Pistachio Paste?

4 years 6 months ago

Cookies, Cakes, and Pastries

themutster

Poolish

4 years 6 months ago

Rhone

Poolish/Leaven Croissant Help

4 years 6 months ago

Whole Grains

seasidejess

1 dough 2 ways: 100 percent wholemeal spelt with...

4 years 6 months ago

hleemba99

Disaster...had to pry out stuck loaf then this...

4 years 6 months ago

thumz

Starter is is doubling rather quickly after 4...

4 years 6 months ago

Brick and earth ovens

JPeezlepop

Steel lined wood fired oven

4 years 6 months ago

BreadRyses

Rice flour coloring yellow during baking

4 years 6 months ago

Addorian

Runny

4 years 6 months ago

peilin

Can this starter still be saved?

4 years 6 months ago

gerryp123

Best SD Nut-Fruit Bread

4 years 6 months ago

SebLang83

Some feedback on no knead bread

4 years 6 months ago

Ade

What's the minimum time in the fridge for...

4 years 6 months ago

Anonymous baker (not verified)

My young starter is rising quite fast, is it...

4 years 6 months ago

pcake

just milled our first flour - spelt - and have...

4 years 6 months ago

General Discussion and Recipe Exchange

rain.coast.story

Troubleshooting 75% hydration country loaf

4 years 6 months ago

hydestone

Creating New Formulas - Rules of Thumb

4 years 6 months ago

General Discussion and Recipe Exchange

hydestone

Creating New Formulas - Rules of Thumb

4 years 6 months ago

Ingredients

alpaca

Amazed by SAF yeast

4 years 6 months ago

Amara

A wonderful small batch baguette recipe

4 years 6 months ago

tranewreck

Flour in Canada

4 years 6 months ago

Goose

Rising and Proofing

4 years 6 months ago

The Roadside Pi...

These bad boys look very promising

4 years 6 months ago