Recent Posts

Bakeries, Shops, and Pizza Joints

Bubbles

Bottom crust

2 months 2 weeks ago

Bubbles

Micro bakery basics

2 months 2 weeks ago

Brick and earth ovens

Bubbles

Cleaning Rofco Oven

2 months 2 weeks ago

Mister C

Evolutions in Bread Failures

2 months 2 weeks ago

ElleGaunt

Questions: Whole grain starter, vitamix milling

2 months 2 weeks ago

seasidejess

starter went proteolytic?

2 months 2 weeks ago

loaflove

New starter

2 months 2 weeks ago

Misc.

kimmy5500

Inclusion Sourdough help

2 months 2 weeks ago

Misc.

Drumlug

When is the best time to add more flour?

2 months 2 weeks ago

The Roadside Pi...

Advancements in bread making techniques post...

2 months 2 weeks ago

Abe

Wholegrain Pan Breads

2 months 2 weeks ago

Whole Grains

leosenko@gmail.com

getting lower extracted rye in US

2 months 2 weeks ago

Mangia Pane

Pizza Dough - Any tips on shaping dough?

2 months 2 weeks ago

Photos & Photography

Dave Cee

Today's bake: Sourdough Tin Loaf

2 months 2 weeks ago

StarlightFarm

Brioche or pandoro? Something with a cake like...

2 months 2 weeks ago

The Roadside Pi...

Good morning beautiful gluten acholics

2 months 2 weeks ago

Pizza, focaccia, and flat breads

BenM

How to convert a hand mixed dough to a spiral...

2 months 2 weeks ago

sdiver2489

Strange kneading behavior for 70% hydration dough

2 months 2 weeks ago

louiscohen

Folds - How Many and When

2 months 3 weeks ago

Mangia Pane

Yeasted Bread - What is Considered a Good Crumb?

2 months 3 weeks ago

GaryBishop

Sourdough starter culture microbiomes influence...

2 months 3 weeks ago

NewtoMilling

Magic Mill 1976 - Help!

2 months 3 weeks ago

tinpanalley

Question about building a levain/starter

2 months 3 weeks ago

The Roadside Pi...

It is a busy morning at the institute

2 months 3 weeks ago

Cookies, Cakes, and Pastries

albacore

pH guided dough processing - a possible...

2 months 3 weeks ago

BKSinAZ

Looking for a bakery quality muffin recipe

2 months 3 weeks ago

Challenges

loafhacker

Sourdough Starter Showdown

2 months 3 weeks ago

sdembo24

Suggestions for bulk proof time and Cold...

2 months 3 weeks ago

BKSinAZ

Large bubbles on top crust; what am I doing wrong?

2 months 3 weeks ago

Grains and milling

metatron

Contaminated grain?

2 months 3 weeks ago

Laeth

Changes in dough weight

2 months 3 weeks ago

BKSinAZ

Symptoms of bread that was under bulk risen but...

2 months 3 weeks ago

General Discussion and Recipe Exchange

Sour_Baker

Greasy eggless brioche

2 months 3 weeks ago

Mangia Pane

I Need a Pizza Dough Recipe for a 16-inch Pan

2 months 3 weeks ago

chrisinweare

Challenger bread pan alternatives?

2 months 3 weeks ago

kirstendebeer

Sourdough does not hold shape after overnight...

2 months 3 weeks ago

Whole Grains

louiscohen

80% Pumpernickel with a Pumpernickel Soaker

2 months 3 weeks ago

Laeth

using a maple wood kneading board: what am I...

2 months 3 weeks ago

BKSinAZ

Authentic French bread; poolish? Butter?

2 months 3 weeks ago

Precaud

Flour terminology - peeled and wallpaper

2 months 3 weeks ago

DWK

Purchasing Diastatic Barley Malt Powder

2 months 4 weeks ago

Dave Cee

Granite countertops, finally!

2 months 4 weeks ago

lukas

Need help diagnosing crumb

2 months 4 weeks ago

The Roadside Pi...

I can see clearly now

2 months 4 weeks ago

alan856

Adding some rye to starter "food' mix

2 months 4 weeks ago

Aturner0624

Hobart Identification Help!

2 months 4 weeks ago

Hollerpeno

Different grains, no spring. Confused beginner

2 months 4 weeks ago

Precaud

Countertop oven deal alert

2 months 4 weeks ago

JamesP86

Banneton size/ dough weight/ volume for new cast...

2 months 4 weeks ago

Photos & Photography

Carol Cuevas

Asiago Loaves results- good and bad

2 months 4 weeks ago

GaryBishop

Sweet starter process and interview

2 months 4 weeks ago

Fil

hello Considering a tefal actiftr experiment.

3 months 3 hours ago

tinpanalley

Levure de boulanger (fresh baker's yeast)...

3 months 7 hours ago

kimmy5500

CFO labeling

3 months 8 hours ago

Precaud

How much steam is "normal" ?

3 months 8 hours ago

The Roadside Pi...

Kalamata olives, sage, garlic, and black pepper...

3 months 13 hours ago

Cookies, Cakes, and Pastries

Carol Cuevas

Hello from the Deep South, US

3 months 17 hours ago

Dawid

Shortbread - texture and taste

3 months 17 hours ago

Bread Machine recipes

portmoon

Sourdough in a Panasonic SD-253

3 months 21 hours ago

tpassin

Uzbek Bread

3 months 1 day ago

joegranz

Interesting observation in the case of the...

3 months 1 day ago

Unix Commando

How to get consistent results

3 months 1 day ago

General Discussion and Recipe Exchange

Unix Commando

Howdy from New Hampshire

3 months 1 day ago

For Sale

rafaelwa

ROFCO B40 - Rofco Brick Bread Oven - NEW

3 months 2 days ago

Whole Grains

Sevitzky

Seeking tips on my 50/50

3 months 2 days ago

GaryBishop

ReneR on A biga game changer

3 months 3 days ago

ReneR

New member from London, UK

3 months 3 days ago

gabby.abby

I tried to “wing it” on my sourdough starter

3 months 4 days ago

rockaday

First Attempt at Apple Buns (vegan)

3 months 4 days ago

rff000

New availability of Russian Fermented Red Rye...

3 months 4 days ago

Loaf on Sea

Mould?

3 months 5 days ago

dancingmommy

New Starter Troubles

3 months 5 days ago

SkipII

What switch did I flip?

3 months 5 days ago

Professional Concerns

bakerboss

Arm/Back/Shoulder Strain

3 months 5 days ago

XohacCybersax

My troublesome Lievito Madre journey (aka i need...

3 months 6 days ago

squattercity

valentine's ryes

3 months 6 days ago

Verved

anatomy of a loading dock

3 months 6 days ago

alan856

The state of a new starter

3 months 6 days ago

lenaandstitch

Hello everyone from Hawaii

3 months 6 days ago

Precaud

Prepping / seasoning new baking steel

3 months 1 week ago

metropical

rye malt incorporation

3 months 1 week ago

retrogal60s

Greetings from Germany, Non-German

3 months 1 week ago

RB32689

My dough is not taking the rise.

3 months 1 week ago

NoNeed

Convection oven with fan assistance experiences?

3 months 1 week ago

old medic

Hello from WNC

3 months 1 week ago

Jaxann

new member

3 months 1 week ago

Aldenallis

What do you think?

3 months 1 week ago

Nominingi

Looking for restaurant supply store in Seattle

3 months 1 week ago

Lemonie

Which Ancient Grain for a Starter

3 months 1 week ago

Cookies, Cakes, and Pastries

TracyF

Stretches and folds vs KitchenAid

3 months 1 week ago

Toscaninilikesbass

I need help improving my croissant

3 months 1 week ago

Challenges

rondayvous

100% hydration doughs

3 months 1 week ago

Pizza, focaccia, and flat breads

dsw5000

baguette pre-weight vs length

3 months 1 week ago

dlassiter

corn flour versus masa for pizza crust

3 months 1 week ago

The Roadside Pi...

Redemption!

3 months 1 week ago

Misc.

mawlovesbsd

Gifting Sourdough Boules - How many days can you...

3 months 1 week ago

Marydovetail

Sunset magazine 1980s Mama Bread

3 months 1 week ago

Bread Machine recipes

DanaDee

Programming Zojirushi for two rise course

3 months 1 week ago

Abe

Rye Sourdough Recommendation

3 months 1 week ago