Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic 3 gmas gone nuts! By gmagmabaking2 11 years 8 months ago	3	By dabrownman 11 years 8 months ago
Normal topic Tartine Bread By Pat in SoCal 11 years 8 months ago	5	By imaloafer 11 years 8 months ago
Normal topic Over fermented dough? By Matt Edy 11 years 8 months ago	13	By ananda 11 years 8 months ago
Normal topic Also poolish is died at high temputure? By sungmo kim 11 years 8 months ago	2	By Ford 11 years 8 months ago
Hot topic crisp crust By SourdoughGirl 18 years ago	17	By CB85 11 years 8 months ago
Normal topic Wholemeal "old dough" By Matt Edy 11 years 8 months ago	0	n/a
Normal topic Convert from Sourdough By Bruce J 11 years 8 months ago	1	By Janetcook 11 years 8 months ago
Normal topic volume of starter By aninamar12@gmail.com 11 years 8 months ago	1	By cranbo 11 years 8 months ago
Normal topic I had a great day baking! By tchism 11 years 9 months ago	4	By tchism 11 years 9 months ago
Normal topic We 3 gmas Baked differently! By gmagmabaking2 11 years 9 months ago	4	By gmagmabaking2 11 years 9 months ago
Normal topic Advice for Italian-style corn bread By Jellatine 11 years 9 months ago	7	By Doc.Dough 11 years 9 months ago
Hot topic Hang over! By handymanchef 11 years 9 months ago	18	By handymanchef 11 years 9 months ago
Normal topic Secrets of Sourdough By tchism 11 years 9 months ago	2	By tchism 11 years 9 months ago
Normal topic Crackly crust - finally! By PeterPiper 14 years 6 months ago	11	By PeterPiper 11 years 9 months ago
Hot topic First question here, baguette scoring. Please help! By maojn 11 years 9 months ago	19	By PeterS 11 years 9 months ago
Normal topic Adding water to 1 day-old dough By Khamsin 11 years 9 months ago	2	By Khamsin 11 years 9 months ago
Normal topic What if Pate Fermentee is more than 3 days old? By Kentucky Jim 11 years 9 months ago	2	By Kentucky Jim 11 years 9 months ago
Normal topic Bread shapes By Indio 11 years 9 months ago	6	By Mini Oven 11 years 9 months ago
Normal topic Tartine Bread baker from Los Angeles - thoughts for a first-timer? Thanks! By maisondaaron 11 years 10 months ago	2	By maisondaaron 11 years 9 months ago
Normal topic How can I adapt this recipe By carefreebaker 11 years 10 months ago	4	By Anonymous 11 years 10 months ago
Normal topic keeping dough in the fridge before using By Aberdeenshire Quine 11 years 10 months ago	6	By Aberdeenshire Quine 11 years 10 months ago
Normal topic Does anyone use a pelle? By Aberdeenshire Quine 11 years 10 months ago	3	By pepperhead212 11 years 10 months ago
Normal topic Beautiful loaves BUT flat flavor of pain au levain w/ mixed starters. Why? By joyfulbaker 11 years 10 months ago	6	By joyfulbaker 11 years 10 months ago
Normal topic Lye Pretzels By bobku 11 years 10 months ago	4	By PeterS 11 years 10 months ago
Normal topic Sizing ciabatta By Jon Morrison 11 years 10 months ago	5	By cjc 11 years 10 months ago