Recent Posts

CMCVOL

Tartine starter help

4 years 6 months ago

bridgy292

Sourdough split not working

4 years 6 months ago

Ingredients

slowrise

Tangzhong

4 years 6 months ago

vanday20

Help with the holes on between the crust and crumb

4 years 6 months ago

ShiNmiTsu

Dough not holding shape after proofing

4 years 6 months ago

oakster

Still getting uneven big holes with dense crumb...

4 years 6 months ago

rck

So what happened?

4 years 6 months ago

harum

EH bread cloche tips?

4 years 6 months ago

yosh

100% WW dough is so sticky I'm going insane

4 years 6 months ago

LMilne

STUNTED STARTER: Day 10, all is well....then it...

4 years 6 months ago

JamD

Starter smells like rotten eggs

4 years 6 months ago

Grains and milling

MagnificentMama

Sourcing European Berries

4 years 6 months ago

pb9003

Increasing gluten content -

4 years 6 months ago

Momto4kiddos

Einkorn Loaf pan

4 years 6 months ago

Misc.

Adriaan

Bread baking in bad oven

4 years 6 months ago

Miller

How to make LESS sour sourdough?

4 years 6 months ago

Fosse

Austrian flour - getting the right hydration...

4 years 6 months ago

dannosaurus

WHEN does starter go into pre-ferment

4 years 6 months ago

tamraclove

Tartine Baguettes - Tough Skin, too big!

4 years 6 months ago

hydestone

Is kneading needed?

4 years 6 months ago

hydestone

Calculating preferment for formula without one

4 years 6 months ago

slowrise

Thanks and Kudos

4 years 6 months ago

dannydannnn

Can a dough proofer lower the temperature?

4 years 6 months ago

Professional Concerns

Breadfingers

Spiral mixers

4 years 6 months ago

newchapter

Change Always Leaves Me Conflicted

4 years 6 months ago

Mama and Daught...

2nd rising

4 years 6 months ago

rgreenberg2000

Lost my spring.....overproofed?

4 years 6 months ago

Bravesdad70

Gummy bread

4 years 6 months ago

Ingredients

The Almighty Loaf

Grinding active dry yeast finer?

4 years 6 months ago

momnb

new to starter - need help! - update with pic

4 years 6 months ago

alan856

Lousy starter?

4 years 6 months ago

byronium

BBA Deli Rye bread -- overproofed? Under-kneaded?

4 years 6 months ago

csteel89

Hobart A-200 Project (and motor question)

4 years 6 months ago

Amara

An intermediate baker from the east coast

4 years 6 months ago

theMollusk

A lot of questions regarding the pan loaf...

4 years 6 months ago

LittleGirlBlue

Maintaining and fine tuning a starter

4 years 6 months ago

auberg

How often should I feed sourdough starter stored...

4 years 6 months ago

eLuke455

Panetonne recipe analysis and calculator

4 years 6 months ago

jims

Today's Loaf

4 years 6 months ago

slowrise

Slowing things to a crawl

4 years 6 months ago

KimMarin

How to fix a too mature levain?

4 years 6 months ago

Ingredients

BaniJP

Whole wheat in sourdough bread

4 years 6 months ago

dannydannnn

Lovely loaf, but a bit sticky on the inside

4 years 6 months ago

LukeFl

Long room temperature proof with small amount of...

4 years 6 months ago

Yoisele

Change Type of Flour in Levain Build?

4 years 6 months ago

CedyBakes

Hello!

4 years 6 months ago

PinchCreek

Hello from Long Island, NY

4 years 6 months ago

alan856

Very stringy dough at first stretch & fold

4 years 6 months ago

Anonymous baker (not verified)

starter

4 years 6 months ago

spabbygirl

1st ever loaf disaster!!

4 years 6 months ago

onurz

Hand Mixer with dough hook ruins my dough

4 years 6 months ago

chelseasf

Using starter after overnight refrigeration

4 years 6 months ago

The Roadside Pi...

Philippe Gosselin Baguettes

4 years 6 months ago

Scoutsy

Hi from UK

4 years 6 months ago

andykg

spelt starter with strong white bread flour

4 years 6 months ago

uscgvet

What grains can be added to bread dough without...

4 years 6 months ago

Cookies, Cakes, and Pastries

fruithuman

How to avoid ripping in challah?

4 years 6 months ago

efforie

Troubleshoot Croissant?

4 years 6 months ago

dannydannnn

Adding raisins or nuts

4 years 6 months ago

Cookies, Cakes, and Pastries

LittleGirlBlue

Discard recipes with more starter, less flour

4 years 6 months ago

Eza1

Not helping the waist line.

4 years 6 months ago

latanante

Question, how much actual starter

4 years 6 months ago

Grains and milling

Peggy Nielsen

Rye chops & berries

4 years 6 months ago

Uzbek

Refrigerated starter disaster

4 years 6 months ago

Purejaz

Sourdough Failure - Advice and Tips

4 years 6 months ago

Katja

Argh! My oven broke!

4 years 6 months ago

stagebuilder

Autolyse Questions

4 years 6 months ago

dannydannnn

Bread internal temp

4 years 6 months ago

Katzetnik

Can I Convert My Starter

4 years 6 months ago

Hayalshamsi

Opinions on loaf

4 years 6 months ago

Frank550

Malted barley flour

4 years 6 months ago

rivergh

Easy Way to Determine Dough Requirement for...

4 years 6 months ago

Ade

Weird hole distribution in an arch

4 years 6 months ago

theuglymut

Durum versus Semolina

4 years 6 months ago

drainaps

Sun-dried Tomato in Sourdough

4 years 6 months ago

Ara95

Misshapen loaves

4 years 6 months ago

agpr141

High Hydration Woes

4 years 6 months ago

bagelmouse

Scale without flour in the display

4 years 6 months ago

icantbakeatall

When I do stretch and folds, am I supposed to...

4 years 6 months ago

sunnyvale_bread

Why is my dough so sticky?

4 years 6 months ago

rain.coast.story

New here from Vancouver, BC

4 years 6 months ago

ahung12

Dough sticking/losing structure during/after...

4 years 6 months ago

Eza1

Hello from NZ

4 years 6 months ago

dannydannnn

Lumps in dough

4 years 6 months ago

texassour

no spring, please help

4 years 6 months ago

alan856

Mother/Starter?

4 years 6 months ago

MayaOP

Leaven Vs Fed Starter

4 years 6 months ago

bestofabadoven

Crispy crust vs. brown rice flour

4 years 6 months ago

newbiesourdoughbaker

HELP - Failed first time sourdough

4 years 6 months ago

General Discussion and Recipe Exchange

maxsetliff

chopped whole wheat

4 years 6 months ago

pikebaker

Sprouted Einkorn - Why so little spring?

4 years 6 months ago

krause

levain ratio build of 1:2 vs 1:5 etc

4 years 6 months ago

sebastian.

Fermenation lengths and help with oven spring

4 years 6 months ago

JustStoppingBy

Fruit Starter Smells Like Cheese

4 years 6 months ago

mattwphoto

75% hydration dough spreads after final proof

4 years 6 months ago

dbazuin

First time using a long soak

4 years 6 months ago

GrainsAndGains

Pain Au Bacon FWSY Feedback

4 years 6 months ago

MCBeaker

Hello from the UK

4 years 6 months ago

MikeyB

Any ideas or suggestions on 4th bake?

4 years 6 months ago