General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2635	15663	By WanyeKest 1 day 19 hours ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2955	By jlow 2 weeks 3 days ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1679	12496	By BradSimon 8 hours 57 minutes ago
No new posts Challenges A forum for bread baking challenges.	1174	10865	By Richard Lemieux 20 hours 49 minutes ago
No new posts Photos & Photography Baking photos and discussions of food photography	1061	7678	By The Roadside P… 1 week 6 days ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	344	1961	By squattercity 11 hours 25 minutes ago

Topic	Replies	Last reply Sort ascending
Normal topic Tip - how to check for steam in oven By DanAyo 6 years 2 months ago	8	By DanAyo 6 years 2 months ago
Normal topic Quirky media upload By Bred Maverick 6 years 2 months ago	5	By Danni3ll3 6 years 2 months ago
Normal topic We have AFFORDABLE high quality DOUGH SHEETERS (350.00 and up) By fiftyweight 6 years 3 months ago	7	By fiftyweight 6 years 3 months ago
Normal topic Any other Parisians out there? By DesigningWoman 6 years 3 months ago	2	By DesigningWoman 6 years 3 months ago
Hot topic No Knead technique By Jim Burgin 6 years 3 months ago	43	By Jim Burgin 6 years 3 months ago
Normal topic Double hydration and open crumb By bikeprof 6 years 3 months ago	5	By dabrownman 6 years 3 months ago
Normal topic Yet another DO question, mine is bigger than your's By bearhunter 6 years 3 months ago	3	By bearhunter 6 years 3 months ago
Normal topic I need some help. How much yeast for a poolish? By DanAyo 6 years 3 months ago	14	By bearhunter 6 years 3 months ago
Normal topic Using this site By Jim Burgin 6 years 3 months ago	2	By Jim Burgin 6 years 3 months ago
Normal topic Donut help! By Teri Bills 6 years 3 months ago	0	n/a
Hot topic How much would you charge for your bread? By mj05 10 years 8 months ago	22	By Yeastymama 6 years 3 months ago
Hot topic Swiss farmhouse bread - just for Abe By leslieruf 6 years 3 months ago	18	By DesigningWoman 6 years 3 months ago
Normal topic Yellow crumb bread with commercial yeast By Alan123 6 years 3 months ago	11	By DesigningWoman 6 years 3 months ago
Normal topic just found this interview with Trevor J Wilson By leslieruf 6 years 3 months ago	1	By not.a.crumb.left 6 years 3 months ago
Normal topic Possible to Make Batard Out of Baguette Dough? By Song Of The Baker 6 years 3 months ago	5	By Song Of The Baker 6 years 3 months ago
Normal topic Understanding my starter By leslieruf 6 years 3 months ago	5	By leslieruf 6 years 3 months ago
Normal topic Sweet brioche question By Saraheliizabethh 6 years 3 months ago	3	By Saraheliizabethh 6 years 3 months ago
Hot topic milk - to heat or not to heat? By dlassiter 8 years 11 months ago	31	By bearhunter 6 years 3 months ago
Normal topic Dough smells like alcohol By WillH 11 years 10 months ago	12	By Shmendrick 6 years 3 months ago
Normal topic Tip - How to zoom in on an image using iPad using Chrome browser By DanAyo 6 years 3 months ago	0	n/a
Normal topic cold lye vs boiling lye By TOMATOANDEGG 6 years 3 months ago	2	By pmccool 6 years 3 months ago
Normal topic Fresh Figs By Stevo 6 years 3 months ago	0	n/a
Normal topic Brewhouse pre-gelatinized flaked rye vs. Bob's red mill creamy rye flakes By Yippee 6 years 3 months ago	3	By Yippee 6 years 3 months ago
Normal topic Sourdough Rise/Oven Spring By Jellybean 6 years 4 months ago	4	By Southbay 6 years 4 months ago
Normal topic Question RE:Adding Salt By Newbie 6 years 4 months ago	8	By yozzause 6 years 4 months ago