Recent Posts

Pizza, focaccia, and flat breads

WhollyBread

Merits of High and Low Hydration Starters

10 hours 41 min ago

Jangles

Neapolitan on the Big Green Egg

16 hours 10 min ago

mutantspace

using sourdough and commercial yeast in one bread

16 hours 55 min ago

restless baker

Roggen flour - rye flour

17 hours 2 min ago

Bakingfanatic

Sourdough croissants...hooray

20 hours 54 min ago

ValerieC

When is a sourdough cooked sufficiently?

23 hours 54 min ago

Whole Grains

ron45

Zeek Bread

1 day 6 hours ago

bread1965

Drawing a line.. of bread, choice and honesty..

1 day 9 hours ago

Cookies, Cakes, and Pastries

joeg214

Pain de Campagne from "Flour Water Salt...

1 day 17 hours ago

Macette

Found a recipe using Bread!

1 day 20 hours ago

DefaultRollMaker

Lots of Questions about my roll recipe

2 days 8 hours ago

Lechem

Challenge done!

2 days 9 hours ago

kendalm

More bread and pastry fun

2 days 10 hours ago

Bellaistheman

Sourdough advice

2 days 10 hours ago

the_partisan

Feeding start with flour with absorbic acid?

2 days 11 hours ago

Mari C.

Making the switch to organic flour - need advice

2 days 11 hours ago

Lechem

Medieval Peasant Bread

2 days 15 hours ago

Whole Grains

dlassiter

killing bugs

2 days 17 hours ago

Misc.

Bread Buddy

Decorative Stenciling Boule

3 days 2 hours ago

Chef Graham Austin

just saying Hello !!!

3 days 9 hours ago

mikler

Noob Q: Bulk Fermentation Dough Keeps form from...

3 days 11 hours ago

Baking for Special Needs

Col in LA.

Help with gluten free breads

3 days 12 hours ago

kendalm

Mixing it up - bread and pastries

3 days 13 hours ago

Misc.

TheBrickLayer

Does the size of the bowl matter during bulk...

3 days 20 hours ago

Macette

Just out of the oven...Cinnamon Raisin bread...

4 days 4 hours ago

Pizza, focaccia, and flat breads

WatertownNewbie

Scaling -- Any Adjustments Besides Amounts?

4 days 7 hours ago

kellie_1996

Help slap and fold pizza dough, underdeveloped...

4 days 10 hours ago

Bakeries, Shops, and Pizza Joints

gingerbread509

Help Scaling Up Roll Production

4 days 11 hours ago

docjacobson

durum flour

4 days 14 hours ago

ezekielgraves

Greetings from Izmir, Turkey with a question

4 days 21 hours ago

yayayeast

How to cope with wet and sticky dough in hot...

5 days 6 hours ago

Nicolicious12345

Same results!!! Looking for thick crust?? Or help...

5 days 6 hours ago

Georgerudd92

focaccia genovese

5 days 8 hours ago

Nils

Aerobic and anaerobic fermentation and how does...

5 days 12 hours ago

Hellbell22

My starter has seperated again

5 days 12 hours ago

tsb264

Refrigerated starter to loaf in a day?

5 days 14 hours ago

Misc.

Macette

Cotton bread bags...

5 days 16 hours ago

Bakeries, Shops, and Pizza Joints

gerryp123

Question about Loaf Size

5 days 17 hours ago

ProBakeOH

Cleveland / NEO Bakeries

5 days 17 hours ago

mukgling

what is a problem of using pasteurized milk for...

6 days 3 hours ago

DanAyo

Do the living organisms in the Levain multiply

6 days 5 hours ago

quartet1977

Two questions about baking straight from the...

6 days 9 hours ago

kamki

Dough Splitting After Bulk?

6 days 15 hours ago

Ricko

Source for First Clear Flour in Midwest Area

6 days 20 hours ago

Wulfsige

sprouted buckwheat flour

1 week 5 hours ago

Danni3ll3

Okay, where is DAB?

1 week 9 hours ago

For Sale

brian@clarkeipl...

7' 6" 3 compartment stainless sink; 6...

1 week 10 hours ago

Bread Machine recipes

RODDY

first try with Bread machine - need help with...

1 week 12 hours ago

lsume

Rye flour

1 week 13 hours ago

Baking Equipment

MoH

Bench surfaces

1 week 1 day ago

kayakjack

Ciabatta dense crumb. Why??

1 week 1 day ago

Fearandloafing

Just to say thanks

1 week 1 day ago

tsb264

Greetings from New York!

1 week 1 day ago

angusesharpe

Good crust, crumb with lots of holes but too moist

1 week 1 day ago

DanAyo

Recalculate Recipe with Soaker

1 week 2 days ago

Cookies, Cakes, and Pastries

Lechem

The Return of the Tartine

1 week 2 days ago

Macette

Shortbread and raisins

1 week 3 days ago

the_partisan

Going from two feedings a day to a single feeding?

1 week 3 days ago

Tommy gram

No bowls were washed to make this bread

1 week 3 days ago

kendalm

Canele de Bourdeaux with beeswax

1 week 3 days ago

jgoodall_msp

Hello from Minnesota

1 week 3 days ago

michaelearle108

Gordon Foodservice's Primo Gusto

1 week 3 days ago

katyajini

Barley malt syrup and non diastatic malt powder

1 week 3 days ago

katyajini

Use of semolina flour (coarse) vs durum (...

1 week 3 days ago

Cookies, Cakes, and Pastries

katyajini

Malted wheat flakes and Maltex wheat cereal

1 week 3 days ago

Whole Grains

DanAyo

How to crack Rye

1 week 3 days ago

andychrist

Ginger Peachy

1 week 4 days ago

Williamhdc

Hello to all

1 week 4 days ago

DanAyo

Dutch Oven Baking

1 week 4 days ago

Baking Equipment

Lazy Loafer

Good review of the Mockmill

1 week 4 days ago

Zuurdesem

Bulk fermentation ain't happening

1 week 5 days ago

sanna01

refridgerated yeast

1 week 5 days ago

Pizza, focaccia, and flat breads

breadsbymika

New

1 week 5 days ago

BreadyOrNot

Pan or No Pan for Focaccia?

1 week 5 days ago

doedau

steam oven soda bread/damper

1 week 6 days ago

WatertownNewbie

Alternative Approach for Float Test?

1 week 6 days ago

Mr. Waffles

3-Stage Levain Builds: Beyond Detmolder &...

1 week 6 days ago

DanAyo

How much starter?

1 week 6 days ago

srossabi42

Timing for a clean score

1 week 6 days ago

pmccool

Davina's flying roof

1 week 6 days ago

twnori

why is my recipe start failing now?

2 weeks 2 hours ago

Beardedcook

Need help with croissant dough lamination yield

2 weeks 3 hours ago

sadkitchenkid

Converting from Grams to Ounces and confusion!

2 weeks 6 hours ago

Mason

Slashing technique for sourdough batards and...

2 weeks 12 hours ago

KristinaMarie831

Sourdough starter

2 weeks 18 hours ago

kellie_1996

Beginners luck or low standards? After a critique...

2 weeks 1 day ago

mgirard

Shaping, gluten development and suffering from...

2 weeks 1 day ago

Racheesaw

Any idea what this is

2 weeks 2 days ago

Photos & Photography

pmccool

Photobucket woes

2 weeks 2 days ago

Photos & Photography

ricman

my try at croissants

2 weeks 2 days ago

kendalm

Another canele batch and this time right on

2 weeks 2 days ago

lizziepee

Do I need all this salt?

2 weeks 2 days ago

Thaichef

Help!!! Sourdough smells like "Nail polish...

2 weeks 3 days ago

Thor Simon

5lb GM "Bread" flour no longer Harvest...

2 weeks 3 days ago

kendalm

Canele - just a tad well done

2 weeks 3 days ago

kendalm

Crumb control and finally some decent loaves

2 weeks 3 days ago

Grains and milling

the_partisan

Mockmill 100

2 weeks 3 days ago

DanAyo

Need Help with Baker's Math

2 weeks 3 days ago

Elsasquerino

Advice needed please

2 weeks 4 days ago