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 1 week 2 days ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	353	2956	By tangbd 4 weeks 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 2 weeks 2 days ago
No new posts Challenges A forum for bread baking challenges.	1186	11108	By ninda 1 day 19 hours ago
No new posts Photos & Photography Baking photos and discussions of food photography	1065	7685	By The Roadside P… 3 weeks 5 days ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	347	1973	By ReneR 2 hours 38 minutes ago

Topic	Replies	Last reply Sort ascending
Normal topic Scoring By geoman 6 years 5 months ago	4	By Portus 6 years 5 months ago
Normal topic leave in temp probe to bake, sacrilegious ? By bearhunter 6 years 5 months ago	4	By old baker 6 years 5 months ago
Normal topic Autolyse By Doc.Dough 6 years 5 months ago	7	By bikeprof 6 years 5 months ago
Normal topic Pizza In Today's NYT By BethJ 6 years 5 months ago	3	By BethJ 6 years 5 months ago
Normal topic Drastically overproofed dough and what to do with it By Southbay 6 years 6 months ago	1	By vtsteve 6 years 5 months ago
Normal topic Best Temp for proofing Sourdough By LVP 6 years 5 months ago	3	By albacore 6 years 5 months ago
Normal topic Baking the bread By lea59 6 years 5 months ago	2	By treesparrow 6 years 5 months ago
Normal topic 76%hydration 70% semolina poppy seed loaf. Final proof too short? By Yuve 6 years 5 months ago	1	By semolina_man 6 years 5 months ago
Normal topic Central Milling Flour By hreik 6 years 5 months ago	9	By G. Marie 6 years 5 months ago
Normal topic What kind of rye is it? By Yippee 6 years 6 months ago	5	By clazar123 6 years 5 months ago
Normal topic Tip - how to check for steam in oven By DanAyo 6 years 5 months ago	8	By DanAyo 6 years 5 months ago
Normal topic Quirky media upload By Bred Maverick 6 years 6 months ago	5	By Danni3ll3 6 years 6 months ago
Normal topic We have AFFORDABLE high quality DOUGH SHEETERS (350.00 and up) By fiftyweight 6 years 6 months ago	7	By fiftyweight 6 years 6 months ago
Normal topic Any other Parisians out there? By DesigningWoman 6 years 6 months ago	2	By DesigningWoman 6 years 6 months ago
Hot topic No Knead technique By Jim Burgin 6 years 6 months ago	43	By Jim Burgin 6 years 6 months ago
Normal topic Double hydration and open crumb By bikeprof 6 years 6 months ago	5	By dabrownman 6 years 6 months ago
Normal topic Yet another DO question, mine is bigger than your's By bearhunter 6 years 6 months ago	3	By bearhunter 6 years 6 months ago
Normal topic I need some help. How much yeast for a poolish? By DanAyo 6 years 6 months ago	14	By bearhunter 6 years 6 months ago
Normal topic Using this site By Jim Burgin 6 years 6 months ago	2	By Jim Burgin 6 years 6 months ago
Normal topic Donut help! By Teri Bills 6 years 6 months ago	0	n/a
Hot topic How much would you charge for your bread? By mj05 10 years 11 months ago	22	By Yeastymama 6 years 6 months ago
Hot topic Swiss farmhouse bread - just for Abe By leslieruf 6 years 6 months ago	18	By DesigningWoman 6 years 6 months ago
Normal topic Yellow crumb bread with commercial yeast By Alan123 6 years 6 months ago	11	By DesigningWoman 6 years 6 months ago
Normal topic just found this interview with Trevor J Wilson By leslieruf 6 years 6 months ago	1	By not.a.crumb.left 6 years 6 months ago
Normal topic Possible to Make Batard Out of Baguette Dough? By Song Of The Baker 6 years 6 months ago	5	By Song Of The Baker 6 years 6 months ago