Artisan Baking

Topic	Replies	Last reply Sort ascending
Hot topic Home video By Barbara Krauss 11 years 11 months ago	26	By Barbara Krauss 11 years 11 months ago
Normal topic Help with a bread proving basket By am_123 11 years 11 months ago	2	By Ruralidle 11 years 11 months ago
Normal topic No Knead Sicilian Style Bread By dablues 11 years 11 months ago	4	By dablues 11 years 11 months ago
Normal topic 550 Flour - equivalent flours here in the States ? By AnnaInNC 11 years 11 months ago	8	By AnnaInNC 11 years 11 months ago
Normal topic poolish By Barbarat 11 years 11 months ago	5	By dabrownman 11 years 11 months ago
Normal topic Flour percentages and flavor impact By ndechenne 11 years 11 months ago	8	By lumos 11 years 11 months ago
Normal topic Finally some good spring! By callie22 11 years 11 months ago	2	By callie22 11 years 11 months ago
Normal topic 3 gmas gone nuts! By gmagmabaking2 11 years 11 months ago	3	By dabrownman 11 years 11 months ago
Normal topic Tartine Bread By Pat in SoCal 12 years ago	5	By imaloafer 11 years 11 months ago
Normal topic Over fermented dough? By Matt Edy 11 years 11 months ago	13	By ananda 11 years 11 months ago
Normal topic Also poolish is died at high temputure? By sungmo kim 11 years 11 months ago	2	By Ford 11 years 11 months ago
Hot topic crisp crust By SourdoughGirl 18 years 3 months ago	17	By CB85 11 years 11 months ago
Normal topic Wholemeal "old dough" By Matt Edy 11 years 11 months ago	0	n/a
Normal topic Convert from Sourdough By Bruce J 12 years ago	1	By Janetcook 12 years ago
Normal topic volume of starter By aninamar12@gmail.com 12 years ago	1	By cranbo 12 years ago
Normal topic I had a great day baking! By tchism 12 years ago	4	By tchism 12 years ago
Normal topic We 3 gmas Baked differently! By gmagmabaking2 12 years ago	4	By gmagmabaking2 12 years ago
Normal topic Advice for Italian-style corn bread By Jellatine 12 years ago	7	By Doc.Dough 12 years ago
Hot topic Hang over! By handymanchef 12 years ago	18	By handymanchef 12 years ago
Normal topic Secrets of Sourdough By tchism 12 years ago	2	By tchism 12 years ago
Normal topic Crackly crust - finally! By PeterPiper 14 years 10 months ago	11	By PeterPiper 12 years ago
Hot topic First question here, baguette scoring. Please help! By maojn 12 years ago	19	By PeterS 12 years ago
Normal topic Adding water to 1 day-old dough By Khamsin 12 years ago	2	By Khamsin 12 years ago
Normal topic What if Pate Fermentee is more than 3 days old? By Kentucky Jim 12 years 1 month ago	2	By Kentucky Jim 12 years ago
Normal topic Bread shapes By Indio 12 years 1 month ago	6	By Mini Oven 12 years 1 month ago