Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic Baker's Pride By Daniel Rennal 11 years ago	3	By Daniel Rennal 10 years 11 months ago
Normal topic Poke Test By Boulanger 11 years ago	6	By DavidEF 11 years ago
Hot topic If you work with wet doughs, read this for a "handy" tip. By bnom 11 years ago	24	By Wild-Yeast 11 years ago
Hot topic Going back in time with bread - earth oven - lots of pix By Joe Fisher 17 years 11 months ago	41	By Breadboard 11 years ago
Normal topic Fridge-aged dough came out weird (Sourdough) By HappyHighwayman 11 years ago	3	By MichaelLily 11 years ago
Normal topic Tritordeum loaf, no knead system. By Abelbreadgallery 11 years ago	3	By BobBoule 11 years ago
Normal topic We 3 gmas are back on schedule! By gmagmabaking2 11 years ago	4	By gmagmabaking2 11 years ago
Hot topic Work days - Sourdough country loaf By koffetar 11 years 1 month ago	23	By PetraR 11 years ago
Normal topic interpreting poke test on refrigerated dough By TylerDavis 11 years ago	3	By TylerDavis 11 years ago
Normal topic Grist&Toll flours By christinepi 11 years ago	5	By knormie 11 years ago
Normal topic steel cut oats/water question By christinepi 11 years ago	5	By christinepi 11 years ago
Normal topic Helps! Recipe between Tartine and Lahey for sourdough... By elmsley4 11 years ago	11	By dabrownman 11 years ago
Normal topic hard bottom crust By ghazi 11 years 1 month ago	12	By David Esq. 11 years ago
Normal topic more flavor? By christinepi 11 years ago	5	By DavidEF 11 years ago
Normal topic Poolish By bobku 11 years 1 month ago	10	By ananda 11 years ago
Normal topic Moitié-moitié loaf By Abelbreadgallery 11 years 1 month ago	5	By Abelbreadgallery 11 years 1 month ago
Normal topic Pugliese By junehawk 16 years 11 months ago	14	By Tom Kurth 11 years 1 month ago
Normal topic How much rye can a rye take? By bassopotamus 16 years 1 month ago	12	By Lesley H 11 years 1 month ago
Normal topic Miche, 100% organic T80 wheat flour By Abelbreadgallery 11 years 1 month ago	9	By Gingi 11 years 1 month ago
Normal topic Baking Classes at the Wide Awake Bakery By Wideawake 11 years 1 month ago	0	n/a
Normal topic Grated cheese and long ferment? By hamletcat 11 years 1 month ago	6	By hanseata 11 years 1 month ago
Normal topic Using two different levain for the same bread By Boulanger 11 years 1 month ago	5	By Anonymous 11 years 1 month ago
Normal topic Help - no oven spring! Should I give up on tartine?? By Katnath 11 years 1 month ago	5	By WoodenSpoon 11 years 1 month ago
Normal topic Turned in Novice Artisan Bread Baking Permit By Mike Jordan 11 years 1 month ago	8	By BetsyMePoocho 11 years 1 month ago
Normal topic A Baguette Dough Boule By Slainte 11 years 1 month ago	9	By Mini Oven 11 years 1 month ago