Recent Posts

Cookies, Cakes, and Pastries

slowriser

When to freeze dough and retarding formula

1 year 1 month ago

yankeedave

Why is gingerbread the only dough used for...

1 year 1 month ago

For Sale

SilverLaker

Baking calculator on Google Play Store

1 year 1 month ago

General Discussion and Recipe Exchange

donuts

Very active starter suddenly isn't rising

1 year 1 month ago

RichieRich

Analyze this Ciabatta bread please

1 year 1 month ago

Cwilke

oven temp for dehydrating grains

1 year 1 month ago

bread.of.life

New member from Vancouver, BC

1 year 1 month ago

RichieRich

Flour Types

1 year 1 month ago

kemmer

Refurbish Equipment

1 year 1 month ago

EvanFitz96

Flour Distributors around Florida

1 year 1 month ago

BKSinAZ

OO Semolina for pasta

1 year 1 month ago

louiscohen

This Week's Workday 100% Whole Wheat -...

1 year 1 month ago

Burning Skies

New 'difficult' starter...any help or...

1 year 1 month ago

CrazyforYeshua

Hi from Ohio

1 year 1 month ago

The Roadside Pi...

today was laid-back Friday kind of bake.

1 year 1 month ago

Ohad

asking for tips on how to make bread more airy

1 year 1 month ago

The Roadside Pi...

What is the difference between all-natural whole...

1 year 1 month ago

rrrosner

Ginza Nishikawa-style Milk Bread

1 year 1 month ago

Precaud

Greetings from Sunny New Mexico

1 year 1 month ago

Marsio95

Flour for sourdough maintenance

1 year 1 month ago

Oneoldude

Can anyone make this bread?

1 year 1 month ago

Roughcut

Trouble with nuance

1 year 1 month ago

Jacob L.

Struggling with croissants

1 year 1 month ago

Gam57

Keep getting closed crumb on High hydration (85...

1 year 1 month ago

misha

Gluten formation vs. sourdough acid

1 year 1 month ago

Flea

Easter Bread Adventure - Pogne, Osterbrot &...

1 year 1 month ago

Cmarineau

Reinhardt soft cheese bread additions

1 year 1 month ago

JimKaz

Percent Rise during bulk fermentation

1 year 1 month ago

Drumlug

New Guy, Old Questions.

1 year 1 month ago

chnimitz

Help for gummy sourdough bread

1 year 1 month ago

Cookies, Cakes, and Pastries

The Roadside Pi...

The Falzon Filone (Batard)

1 year 1 month ago

Econprof

Lune croissant book

1 year 1 month ago

louiscohen

Pan Ner' di Val d'Aosta Rye

1 year 1 month ago

Casey

Light rye/wheat banana bread too dart

1 year 1 month ago

Baking for Special Needs

Long_Haired_Hippie

Gluten free, vegan, cold start, instant yeast?

1 year 1 month ago

jo_en

Lemony Kugelhopf with CLAS

1 year 1 month ago

PFrasca

Recipe calls for Stiff

1 year 1 month ago

Abe

Passover/Easter/Ramadan Community Bake

1 year 1 month ago

Brick and earth ovens

bobsbakeshow

ROFCO B40 FOR SALE - SF BAY AREA

1 year 1 month ago

For Sale

bobsbakeshow

Almost new Rofco 40 for sale SF Bay Area - $3300

1 year 1 month ago

Abe

Putting the Feelers Out for a Passover/Easter...

1 year 1 month ago

BRShooter

Slowing down my starter peak time

1 year 1 month ago

For Sale

N62769

Hobart N50, 5 Quart / Qt. Commercial Mixer; Model...

1 year 1 month ago

The Roadside Pi...

I am so proud that I am busting!

1 year 1 month ago

dlassiter

gluten formation, time and temperature

1 year 1 month ago

JConstante

Panettone issue

1 year 1 month ago

FrankJ

Converting standard recipes to No Knead recipes

1 year 1 month ago

misha

LABs at room temp

1 year 1 month ago

The Roadside Pi...

It smells really good up in here!

1 year 1 month ago

Robincsy

Sourdough starter

1 year 1 month ago

Brick and earth ovens

Bubbles

Rofco Australia

1 year 2 months ago

flynnboy

Slashing

1 year 2 months ago

Brick and earth ovens

auspeanut

Brand New Rofco B40 Oven for Sale - SoCal

1 year 2 months ago

amron

What are we doing wrong? - bread baking.

1 year 2 months ago

flynnboy

Proofing

1 year 2 months ago

EvanFitz96

Ratios and time

1 year 2 months ago

Misc.

Canadagoose

Weight or Cups and Sifting

1 year 2 months ago

General Discussion and Recipe Exchange

Abe

Using Up Milk

1 year 2 months ago

New2Dough

Discouraged Wife w/ Un-risen Bread Help!

1 year 2 months ago

Charlie

Bread app with baker's percentages...

1 year 2 months ago

louiscohen

Workday 100% Whole Wheat

1 year 2 months ago

rashishi

Glad I found this site! Greetings from Michigan!

1 year 2 months ago

Professional Concerns

smudge

Approaching bakeries for work experience

1 year 2 months ago

whm1974

Whole grain pancakes?

1 year 2 months ago

ruddy2018

poolish help

1 year 2 months ago

The Roadside Pi...

The real deal. old school, New York water bagels

1 year 2 months ago

BRShooter

Greetings from Idaho

1 year 2 months ago

Bakeries, Shops, and Pizza Joints

JConstante

Panettone doesn't rise in oven

1 year 2 months ago

albacore

Trip to Naples

1 year 2 months ago

General Discussion and Recipe Exchange

Biggz

Hybrid doughs health benefits

1 year 2 months ago

mcs

This one's for you Eric

1 year 2 months ago

Goldenmain_New Baker

I'm new Hello from Alabama

1 year 2 months ago

bliorg

Still pondering proofing...

1 year 2 months ago

GaryBishop

Can anyone help me translate these German...

1 year 2 months ago

kgiov

New sluggish starter (not a newbie)

1 year 2 months ago

Ilya Flyamer

preferment vs cold fermentation: experiment by...

1 year 2 months ago

Misc.

suzie3595@msn.com

Fresh Loaf Flour Blend

1 year 2 months ago

LittleLemon

Regret purchasing the Ankarsrum?

1 year 2 months ago

Baker rmt

Dutch oven

1 year 2 months ago

Mark Sealey

Lava Rocks for steam, how to use

1 year 2 months ago

flynnboy

2 day PooIish ?

1 year 2 months ago

squattercity

thoughts on a healthy failure

1 year 2 months ago

benjamin163

stretch and fold question

1 year 2 months ago

louiscohen

80% Sourdough Rye w/ Rye Soaker

1 year 2 months ago

Cookies, Cakes, and Pastries

kitui4u

What did I do wrong?

1 year 2 months ago

n03

Lamination butter for croissants - question

1 year 2 months ago

Pizza, focaccia, and flat breads

Timo89

Turkish Bread

1 year 2 months ago

Sugarowl

Just wanted to share an "oops"

1 year 2 months ago

Gloriagcj

starter AND yeast

1 year 2 months ago

rcr1956

Hobart c-210

1 year 2 months ago

mendozer

Weird bad loaf

1 year 2 months ago

Samtro345

How to get an even more open crumb

1 year 2 months ago

Missmoneypenny

Tartine- do you return to room temperature before...

1 year 2 months ago

Pizza, focaccia, and flat breads

fusion17

Banneton bottom suddenly getting wet

1 year 2 months ago

The Roadside Pi...

The pan to box transfer was a two point landing!

1 year 2 months ago

imbecky

Where can I get flour online in the US?

1 year 2 months ago

Breadzik

Bake time for Hamelman's ryes?

1 year 2 months ago

Misc.

clazar123

Williamsburg,NY recommendations

1 year 2 months ago

flynnboy

Amount of IDY ?

1 year 2 months ago