Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic Today's baking By Ruralidle 11 years 1 month ago	2	By Ruralidle 11 years 1 month ago
Normal topic Mixing water and flour, and not getting lumps By MBaadsgaard 11 years 1 month ago	8	By MBaadsgaard 11 years 1 month ago
Normal topic Messing around with buttermilk. By bbegley 11 years 1 month ago	3	By bbegley 11 years 1 month ago
Normal topic Yesterday's Bake By tchism 11 years 1 month ago	6	By tchism 11 years 1 month ago
Normal topic mixing flours for desired overall protein level By emkay 11 years 1 month ago	6	By emkay 11 years 1 month ago
Normal topic Poor oven spring diagnosis? By sirrith 11 years 1 month ago	11	By ericreed 11 years 1 month ago
Normal topic Effect of room temperature when shaping? By MBaadsgaard 11 years 1 month ago	2	By MBaadsgaard 11 years 1 month ago
Normal topic artisan bread class By angiechia 11 years 2 months ago	5	By Sid Post 11 years 1 month ago
Normal topic Seeking wholemeal bread advice By 20140308 11 years 1 month ago	1	By Ford 11 years 1 month ago
Normal topic Those damn big holes! By MBaadsgaard 11 years 1 month ago	14	By RobynNZ 11 years 1 month ago
Normal topic Retarding dough at temperatures above 40 degrees By Truffles 11 years 1 month ago	7	By Truffles 11 years 1 month ago
Normal topic New to bread making, questions By hamletcat 11 years 1 month ago	5	By hamletcat 11 years 1 month ago
Normal topic Cranberry and other ingredients sticking By SilverMaple 11 years 1 month ago	5	By SilverMaple 11 years 1 month ago
Normal topic Issues with larger batches of Tartine sourdoughs By Lramik 11 years 1 month ago	9	By Lramik 11 years 1 month ago
Normal topic Dutch Oven alternatives? By LevaiNation 11 years 1 month ago	5	By pjkobulnicky 11 years 1 month ago
Hot topic getting the loaves brown enough By Truffles 11 years 1 month ago	19	By Truffles 11 years 1 month ago
Normal topic Baking with Peter Reinhart By jcking 11 years 1 month ago	3	By barryvabeach 11 years 1 month ago
Normal topic ANOTHER attempt at an open crumb By MBaadsgaard 11 years 1 month ago	8	By MBaadsgaard 11 years 1 month ago
Normal topic Convert Pate Fermente into Poolish? By CJRoman 11 years 1 month ago	0	n/a
Hot topic Kneading for open crumb? By MBaadsgaard 11 years 2 months ago	33	By Buster1948 11 years 1 month ago
Normal topic Another try at open crumb By MBaadsgaard 11 years 1 month ago	11	By WoodenSpoon 11 years 1 month ago
Normal topic Loaf of bread inside a roasting pan? By hamletcat 11 years 1 month ago	5	By David Esq. 11 years 1 month ago
Normal topic Tartine 3 Baking Temperatures By kvenick 11 years 2 months ago	3	By kensbread01 11 years 1 month ago
Normal topic Dutch Oven: Alternative to parchment paper? By hamletcat 11 years 2 months ago	7	By kensbread01 11 years 1 month ago
Normal topic Washington State Univ's Bread Lab in Mother Jones By Rodger 11 years 2 months ago	1	By Floydm 11 years 2 months ago