Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic 16.5 hr bulk ferment at 68F. 1% levain inoculation. Folding? By Gadjowheaty 4 years 11 months ago	0	n/a
Normal topic New to Baking: Can I get some feedback on my loaf? By MrGoodKat 4 years 11 months ago	4	By wally 4 years 11 months ago
Normal topic Why do I have to let bread cool before I cut it? By Turbosaurus 4 years 11 months ago	12	By Turbosaurus 4 years 11 months ago
Normal topic About open crumb By UpsideDan 4 years 11 months ago	3	By MTloaf 4 years 11 months ago
Normal topic Pita Bread/flatbread - Do I really need Bread Improvers? By asho268 4 years 11 months ago	3	By BaniJP 4 years 11 months ago
Normal topic Video lessons with Master Baker Jeffrey Hamelman By LindyD 13 years 11 months ago	15	By David Mackie 4 years 11 months ago
Normal topic Does Whole-Wheat flour absorb more water than regular flour? By cloud 4 years 11 months ago	7	By David Mackie 4 years 11 months ago
Normal topic I just love Forkish By UpsideDan 5 years 2 months ago	6	By David Mackie 4 years 11 months ago
Normal topic KA 5-qt tilting time conversions from spiral By Gadjowheaty 4 years 11 months ago	0	n/a
Hot topic Dough not Rising in the Fridge By kreyszig 7 years 1 month ago	23	By Mini Oven 4 years 11 months ago
Normal topic Starter - What am I doing wrong By sjungdahl 4 years 11 months ago	5	By Kristinaua 4 years 11 months ago
Normal topic when is poolish ready By theo 4 years 11 months ago	9	By theo 4 years 11 months ago
Normal topic To knead or not to knead... that is the question!! By theo 5 years ago	15	By Gadjowheaty 4 years 11 months ago
Normal topic Fresh cherries, orange- cocoa sourdough By UpsideDan 4 years 11 months ago	3	By Gwen 4 years 11 months ago
Normal topic Dutch Oven video experiment - how long should you bake covered? By Crumb Control 5 years ago	2	By RichLee44 5 years ago
Normal topic 100% hydration starter at high altitude By lacoet 5 years 9 months ago	8	By RichLee44 5 years ago
Normal topic What happened to the bread crumb? By Ivannnnnk 5 years ago	4	By suave 5 years ago
Hot topic Baking A Baguette with High Protein Flour By aakoh 13 years 2 months ago	19	By Jean Paul 5 years ago
Normal topic What went wrong with this bread? By ThatCrumbThough 5 years ago	4	By Mini Oven 5 years ago
Normal topic Overnight 50% whole wheat sourdough By UpsideDan 5 years ago	7	By TopBun 5 years ago
Normal topic Short ferment, long proof? By Gadjowheaty 5 years ago	0	n/a
Normal topic Swapping Commercial Yeast for Sourdough Starter By Kimperfect 5 years ago	4	By Edo Bread 5 years ago
Normal topic Theoretical questions for understanding bread baking By ilaycan 5 years ago	7	By BaniJP 5 years ago
Normal topic Coconut Milk in Bread By nickg 5 years 1 month ago	8	By Mini Oven 5 years ago
Normal topic The problem from "Bien Cuit: The Art of Bread " By maryflour 5 years ago	8	By maryflour 5 years ago