Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic Reinhart's 100% WW sandwich Bread multigrain variation issues By Larcar 10 years 7 months ago	6	By Larcar 10 years 7 months ago
Normal topic Wild Rice Flour & home made rye malt, 100% sourdough loaf By MJ Sourdough 10 years 7 months ago	5	By dabrownman 10 years 7 months ago
Normal topic Over or under proofed? By Matt Edy 10 years 7 months ago	8	By Matt Edy 10 years 7 months ago
Normal topic Incorporating sprouted lentils ala Tartine 3 By wilwn 10 years 7 months ago	0	n/a
Hot topic Craving crackly crust (Sour rye bread) By dmsnyder 17 years 2 months ago	30	By Cher504 10 years 7 months ago
Normal topic Can anyone advise what went wrong with my bread please? By 20140308 10 years 7 months ago	5	By Mini Oven 10 years 7 months ago
Normal topic Couche Dampness By keukaharv 10 years 7 months ago	7	By keukaharv 10 years 7 months ago
Normal topic Alce Nero flour from Italy ? By baliw2 10 years 7 months ago	0	n/a
Normal topic dutch oven vs la cloche By nikkiblum 10 years 7 months ago	6	By sirrith 10 years 7 months ago
Normal topic Difficult time getting an open crumb.. By BKSinAZ 10 years 8 months ago	3	By mikeortelle 10 years 7 months ago
Normal topic cold fermented biga By metropical 10 years 8 months ago	4	By COLC 10 years 7 months ago
Normal topic Over proofing? By hamletcat 10 years 8 months ago	1	By Ford 10 years 8 months ago
Normal topic Anyone use 2 dutch ovens simultaneously? Tartine country By pizza fool 10 years 8 months ago	13	By pizza fool 10 years 8 months ago
Normal topic Mexican flour to make artisan-style bread By Pablo 10 years 9 months ago	12	By Fresh Mama 10 years 8 months ago
Normal topic Shaping/Scoring Help? By keukaharv 10 years 8 months ago	4	By keukaharv 10 years 8 months ago
Normal topic Where did I go wrong with this 7-day levain build white bread? By 108 breads 10 years 8 months ago	3	By 108 breads 10 years 8 months ago
Normal topic Batard ended with soft crust By pachecoj 10 years 8 months ago	2	By dabrownman 10 years 8 months ago
Normal topic New country, same recipes, different results By drdudidu 10 years 8 months ago	7	By drdudidu 10 years 8 months ago
Normal topic Baker's percentage - finding total flour weight.. By Larry Clark 10 years 8 months ago	11	By Antilope 10 years 8 months ago
Normal topic Working with sticky dough? By hamletcat 10 years 8 months ago	5	By Antilope 10 years 8 months ago
Normal topic Artisan bread problems: what the hell am I doing wrong? By Dú 10 years 8 months ago	8	By Mini Oven 10 years 8 months ago
Normal topic Stiff Autolyse By ghazi 10 years 8 months ago	0	n/a
Normal topic Sourdough Dough Turned to Soup! By edroid 10 years 8 months ago	13	By doughooker 10 years 8 months ago
Hot topic Is it worth the energy to heat up a baking stone for an hour? By Anonymous 15 years 9 months ago	50	By doughooker 10 years 8 months ago
Normal topic french kneading/stretch and fold problems.. taut dough By BKSinAZ 10 years 8 months ago	4	By FlourChild 10 years 8 months ago