General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2641	15678	By pmccool 5 days 8 hours ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2956	By tangbd 3 weeks 3 days ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1682	12518	By voyager_663rd 1 week 6 days ago
No new posts Challenges A forum for bread baking challenges.	1185	11104	By JonJ 1 day 14 hours ago
No new posts Photos & Photography Baking photos and discussions of food photography	1065	7685	By The Roadside P… 3 weeks 1 day ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	346	1971	By WatertownNewbie 1 week 1 day ago

Topic	Replies	Last reply Sort ascending
Normal topic Why use a preferment? By jeffmaughan 15 years 10 months ago	10	By jeffmaughan 15 years 8 months ago
Hot topic crust too thick...help! By breitbaker 15 years 9 months ago	25	By breitbaker 15 years 8 months ago
Normal topic Same Day, One Bowl, Country Wheat Bread Video By ein 15 years 11 months ago	4	By ein 15 years 8 months ago
Hot topic It's up and running! By mcs 16 years 8 months ago	38	By Dragonbones 15 years 8 months ago
Normal topic Hydration? Seam side down? No knead bread. By MotoJack 15 years 8 months ago	3	By flournwater 15 years 8 months ago
Normal topic water or dough temperature? By boxodough 15 years 8 months ago	13	By Rosalie 15 years 8 months ago
Normal topic Wetting surface of proofed loaf improves oven spring? By venkitac 15 years 8 months ago	6	By toyman 15 years 8 months ago
Normal topic mixer speeds DLX By caviar 15 years 9 months ago	13	By toyman 15 years 8 months ago
Normal topic Sourdough Focaccia By venkitac 15 years 8 months ago	3	By summerbaker 15 years 8 months ago
Normal topic baking bread and carbs By ed minturn 15 years 8 months ago	6	By althetrainer 15 years 8 months ago
Normal topic A burnt offering By MotoJack 15 years 8 months ago	5	By jannrn 15 years 8 months ago
Normal topic Differences in flour? By butterflygrooves 15 years 8 months ago	6	By foolishpoolish 15 years 8 months ago
Normal topic Hamelman's Vermont Sourdough with Increased Whole Wheat (photos and a question) By venkitac 15 years 8 months ago	2	By venkitac 15 years 8 months ago
Normal topic HELP please! rising times in different temps By kranieri 15 years 9 months ago	1	By apprentice 15 years 8 months ago
Normal topic Beautiful loaves, pale bottoms By Anonymous 15 years 8 months ago	2	By pjkobulnicky 15 years 8 months ago
Normal topic Osmotolerant yeast vs. Active Dry By venkitac 15 years 8 months ago	5	By venkitac 15 years 8 months ago
Normal topic Throwing away half of starter By Anonymous 15 years 9 months ago	6	By MommaT 15 years 9 months ago
Normal topic 4-6 qt container with volume markings, to see if dough doubled? By venkitac 15 years 9 months ago	13	By MommaT 15 years 9 months ago
Hot topic Overnight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:)) By venkitac 15 years 9 months ago	18	By venkitac 15 years 9 months ago
Normal topic Effects of choosing when to stretch-and-fold? By venkitac 15 years 9 months ago	8	By venkitac 15 years 9 months ago
Normal topic Ramblings of a sourdough convert By venkitac 15 years 9 months ago	5	By venkitac 15 years 9 months ago
Normal topic Followup question on scoring/transferring to oven By venkitac 15 years 9 months ago	9	By venkitac 15 years 9 months ago
Normal topic baker's mark or bread stamps By dcbakerman 17 years 4 months ago	15	By localgrace 15 years 9 months ago
Normal topic pizza By qahtan 15 years 9 months ago	2	By Anonymous 15 years 9 months ago
Normal topic Scoring/shaping bread question By venkitac 15 years 9 months ago	9	By Pain Partout 15 years 9 months ago