General

Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2662	15784	By VerdigRegis 1 day 11 hours ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	354	2964	By Greekbaker 1 month ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1705	12729	By Krume 3 days 1 hour ago
No new posts Challenges A forum for bread baking challenges.	1213	11477	By tpassin 13 hours 39 minutes ago
No new posts Photos & Photography Baking photos and discussions of food photography	1069	7712	By alcophile 2 months 2 weeks ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	358	2057	By albacore 3 weeks 4 days ago

Topic	Replies	Last reply Sort ascending
Hot topic will a mixer help significantly with wet dough? Help! By liseling 16 years 5 months ago	16	By ianlea 16 years 5 months ago
Normal topic Slashing Tips By Vitto 16 years 5 months ago	6	By verminiusrex 16 years 5 months ago
Normal topic Rye Flour Starter By SDbaker 18 years 5 months ago	12	By dulke 16 years 5 months ago
Normal topic repairs on DLX mixer By mike owens 16 years 5 months ago	3	By loydb 16 years 5 months ago
Normal topic Best book for whole-grain bread recipes? By venkitac 16 years 5 months ago	5	By charbono 16 years 5 months ago
Normal topic Sourdough starter questions By MotoJack 16 years 5 months ago	3	By Elagins 16 years 5 months ago
Normal topic Beer Rye Bread By MotoJack 16 years 5 months ago	3	By JeremyCherfas 16 years 5 months ago
Normal topic In case you missed this entry By Judon 16 years 5 months ago	7	By cake diva 16 years 5 months ago
Normal topic www.nybakers.com -- Open for Business!!! By Elagins 16 years 5 months ago	4	By ehanner 16 years 5 months ago
Normal topic How to prevent wheat weevil? By milkybiscuits 16 years 5 months ago	10	By PaddyL 16 years 5 months ago
Normal topic Video: Stretch and Fold Technique from Peter Reinhart By M2 16 years 5 months ago	1	By Janknitz 16 years 5 months ago
Normal topic Is baking soda with higher price better? By milkybiscuits 16 years 5 months ago	6	By milkybiscuits 16 years 5 months ago
Normal topic Stopping Ciabatta from spreading rather than rising after shaping By Vitto 16 years 5 months ago	3	By SourFlour 16 years 5 months ago
Normal topic The darker the bread, the healthier? By Jw 16 years 6 months ago	6	By Mini Oven 16 years 5 months ago
Normal topic high gluten flour vs vital wheat gluten By bobm1 16 years 6 months ago	6	By bobm1 16 years 6 months ago
Normal topic Does a poolish count as autolyse? Autolyse with a portion of the dough? By venkitac 16 years 6 months ago	2	By PaddyL 16 years 6 months ago
Normal topic Tomatoe and zuchinni By qahtan 16 years 6 months ago	7	By jennyp19 16 years 6 months ago
Normal topic Lavash Crackers By rmk129 19 years 2 months ago	4	By hamptonbaker 16 years 6 months ago
Normal topic Is my oven about to die? By AnnieT 16 years 6 months ago	5	By mrfrost 16 years 6 months ago
Normal topic off topic By qahtan 16 years 6 months ago	5	By qahtan 16 years 6 months ago
Normal topic Vermont Sourdough & different flours By venkitac 16 years 6 months ago	2	By rocketbike 16 years 6 months ago
Normal topic DLX mixer... By qahtan 16 years 6 months ago	6	By MJO 16 years 6 months ago
Normal topic Commerce and TFL By Elagins 16 years 6 months ago	11	By ehanner 16 years 6 months ago
Normal topic fresh yeast in philly By benjamin 16 years 6 months ago	0	n/a
Normal topic Retarding during the bulk ferment vs. retarding during proofing By venkitac 16 years 6 months ago	9	By M2 16 years 6 months ago