Artisan Baking

Topic	Replies	Last reply Sort ascending
Normal topic Mixing water and flour, and not getting lumps By MBaadsgaard 11 years 11 months ago	8	By MBaadsgaard 11 years 11 months ago
Normal topic Messing around with buttermilk. By bbegley 11 years 11 months ago	3	By bbegley 11 years 11 months ago
Normal topic Yesterday's Bake By tchism 11 years 11 months ago	6	By tchism 11 years 11 months ago
Normal topic mixing flours for desired overall protein level By emkay 11 years 11 months ago	6	By emkay 11 years 11 months ago
Normal topic Poor oven spring diagnosis? By sirrith 11 years 11 months ago	11	By ericreed 11 years 11 months ago
Normal topic Effect of room temperature when shaping? By MBaadsgaard 11 years 11 months ago	2	By MBaadsgaard 11 years 11 months ago
Normal topic artisan bread class By angiechia 12 years ago	5	By Sid Post 11 years 11 months ago
Normal topic Seeking wholemeal bread advice By 20140308 11 years 11 months ago	1	By Ford 11 years 11 months ago
Normal topic Those damn big holes! By MBaadsgaard 11 years 11 months ago	14	By RobynNZ 11 years 11 months ago
Normal topic Retarding dough at temperatures above 40 degrees By Truffles 11 years 11 months ago	7	By Truffles 11 years 11 months ago
Normal topic New to bread making, questions By hamletcat 11 years 11 months ago	5	By hamletcat 11 years 11 months ago
Normal topic Cranberry and other ingredients sticking By SilverMaple 12 years ago	5	By SilverMaple 11 years 11 months ago
Normal topic Issues with larger batches of Tartine sourdoughs By Lramik 12 years ago	9	By Lramik 11 years 11 months ago
Normal topic Dutch Oven alternatives? By LevaiNation 11 years 11 months ago	5	By pjkobulnicky 11 years 11 months ago
Hot topic getting the loaves brown enough By Truffles 12 years ago	19	By Truffles 11 years 11 months ago
Normal topic Baking with Peter Reinhart By jcking 11 years 11 months ago	3	By barryvabeach 11 years 11 months ago
Normal topic ANOTHER attempt at an open crumb By MBaadsgaard 11 years 11 months ago	8	By MBaadsgaard 11 years 11 months ago
Normal topic Convert Pate Fermente into Poolish? By CJRoman 11 years 11 months ago	0	n/a
Hot topic Kneading for open crumb? By MBaadsgaard 12 years ago	33	By Buster1948 12 years ago
Normal topic Another try at open crumb By MBaadsgaard 12 years ago	11	By WoodenSpoon 12 years ago
Normal topic Loaf of bread inside a roasting pan? By hamletcat 12 years ago	5	By David Esq. 12 years ago
Normal topic Tartine 3 Baking Temperatures By kvenick 12 years ago	3	By kensbread01 12 years ago
Normal topic Dutch Oven: Alternative to parchment paper? By hamletcat 12 years ago	7	By kensbread01 12 years ago
Normal topic Washington State Univ's Bread Lab in Mother Jones By Rodger 12 years ago	1	By Floydm 12 years ago
Normal topic Steaming a FULL oven By proof419 12 years ago	8	By proof419 12 years ago