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 21 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	12730	By Isand66 8 hours 12 minutes ago
No new posts Challenges A forum for bread baking challenges.	1213	11479	By tpassin 5 hours 6 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
Normal topic Tartine kamut, wheat-rye By BreadLee 6 years 8 months ago	8	By BreadLee 6 years 8 months ago
Normal topic Bernard clayton's NYC deli rye By BreadLee 6 years 8 months ago	11	By BreadLee 6 years 8 months ago
Normal topic Acid kill, hydration and French T65 By mutantspace 6 years 8 months ago	8	By mutantspace 6 years 8 months ago
Normal topic Just wondering By DReese615 6 years 8 months ago	0	n/a
Normal topic Fresh brioche! By BreadLee 6 years 8 months ago	2	By BreadLee 6 years 8 months ago
Normal topic Midweek Bake Photo By barlowpark 6 years 8 months ago	1	By Mini Oven 6 years 8 months ago
Normal topic Crumb cracks in 100% rye sourdough By nsaubes 6 years 8 months ago	5	By ananda 6 years 8 months ago
Normal topic Sourdough Volunteering / work stay in Europe By elliecapitalgrains 6 years 8 months ago	0	n/a
Normal topic Confessions of a French Baker By BreadLee 6 years 8 months ago	1	By BreadLee 6 years 8 months ago
Hot topic The Why of Dough Handling Schemes By Steve Petermann 6 years 8 months ago	20	By mwilson 6 years 8 months ago
Normal topic Clayton's Rich white bread By BreadLee 6 years 8 months ago	3	By BreadLee 6 years 8 months ago
Normal topic Buttermilk rye- whole wheat loaf By BreadLee 6 years 8 months ago	2	By BreadLee 6 years 8 months ago
Normal topic Reasons for starter % amount in the pre-ferment By Steve Petermann 6 years 8 months ago	9	By wheatbeat 6 years 8 months ago
Normal topic Metal bench scraper on Quartz By tTOT 6 years 9 months ago	5	By Benito 6 years 8 months ago
Normal topic FLAT sourdoughs By myuujishan 6 years 8 months ago	7	By David R 6 years 8 months ago
Normal topic Hamelman's five grain sourdough w/rye By BreadLee 6 years 8 months ago	6	By BreadLee 6 years 8 months ago
Normal topic A, B or C sourdough tests I’m at a loss...which is it? By mutantspace 6 years 8 months ago	9	By David R 6 years 8 months ago
Normal topic Can I do this with starter? By BreadLee 6 years 8 months ago	5	By BreadLee 6 years 8 months ago
Normal topic Extensibility vs. Strength... By brownbear86 8 years 10 months ago	4	By not.a.crumb.left 6 years 9 months ago
Normal topic Oven Spring using a Dutch Oven By gerryp123 6 years 9 months ago	11	By gerryp123 6 years 9 months ago
Normal topic Going into the coffee shop... By BreadLee 6 years 9 months ago	4	By BreadLee 6 years 9 months ago
Normal topic wet line along the bottom of my rye sourdough By mutantspace 6 years 9 months ago	10	By Mini Oven 6 years 9 months ago
Normal topic Good Saveur article- Hamelman By BreadLee 6 years 9 months ago	0	n/a
Normal topic shaping after retarded bulk fermentation By mutantspace 6 years 9 months ago	4	By mutantspace 6 years 9 months ago
Normal topic Hamelman - overall formula vs final dough By BreadLee 6 years 9 months ago	9	By BreadLee 6 years 9 months ago