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 2 days 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 10 hours 57 minutes ago
No new posts Challenges A forum for bread baking challenges.	1213	11479	By tpassin 7 hours 51 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 Double hydration and open crumb By bikeprof 7 years 4 months ago	5	By dabrownman 7 years 4 months ago
Normal topic Yet another DO question, mine is bigger than your's By bearhunter 7 years 4 months ago	3	By bearhunter 7 years 4 months ago
Normal topic I need some help. How much yeast for a poolish? By DanAyo 7 years 4 months ago	14	By bearhunter 7 years 4 months ago
Normal topic Using this site By Jim Burgin 7 years 4 months ago	2	By Jim Burgin 7 years 4 months ago
Normal topic Donut help! By Teri Bills 7 years 4 months ago	0	n/a
Hot topic How much would you charge for your bread? By mj05 11 years 9 months ago	22	By Yeastymama 7 years 4 months ago
Hot topic Swiss farmhouse bread - just for Abe By leslieruf 7 years 4 months ago	18	By DesigningWoman 7 years 4 months ago
Normal topic Yellow crumb bread with commercial yeast By Alan123 7 years 4 months ago	11	By DesigningWoman 7 years 4 months ago
Normal topic just found this interview with Trevor J Wilson By leslieruf 7 years 4 months ago	1	By not.a.crumb.left 7 years 4 months ago
Normal topic Possible to Make Batard Out of Baguette Dough? By Song Of The Baker 7 years 4 months ago	5	By Song Of The Baker 7 years 4 months ago
Normal topic Understanding my starter By leslieruf 7 years 4 months ago	5	By leslieruf 7 years 4 months ago
Normal topic Sweet brioche question By Saraheliizabethh 7 years 4 months ago	3	By Saraheliizabethh 7 years 4 months ago
Hot topic milk - to heat or not to heat? By dlassiter 10 years ago	31	By bearhunter 7 years 4 months ago
Normal topic Dough smells like alcohol By WillH 12 years 11 months ago	12	By Shmendrick 7 years 4 months ago
Normal topic Tip - How to zoom in on an image using iPad using Chrome browser By DanAyo 7 years 5 months ago	0	n/a
Normal topic cold lye vs boiling lye By TOMATOANDEGG 7 years 5 months ago	2	By pmccool 7 years 5 months ago
Normal topic Fresh Figs By Stevo 7 years 5 months ago	0	n/a
Normal topic Brewhouse pre-gelatinized flaked rye vs. Bob's red mill creamy rye flakes By Yippee 7 years 5 months ago	3	By Yippee 7 years 5 months ago
Normal topic Sourdough Rise/Oven Spring By Jellybean 7 years 5 months ago	4	By Southbay 7 years 5 months ago
Normal topic Question RE:Adding Salt By Newbie 7 years 5 months ago	8	By yozzause 7 years 5 months ago
Hot topic retarded bulk ferment /proof temperature By leslieruf 7 years 5 months ago	25	By not.a.crumb.left 7 years 5 months ago
Normal topic Can anyone translate this recipe By kazz_42 7 years 5 months ago	4	By Edo Bread 7 years 5 months ago
Normal topic Sourdough Bulk Fermentation By HKbreadwinner 7 years 5 months ago	14	By not.a.crumb.left 7 years 5 months ago
Hot topic today I am baking with my friends from TFL ? By leslieruf 7 years 7 months ago	18	By dabrownman 7 years 5 months ago
Normal topic Can anyone translate this recipe By kazz_42 7 years 5 months ago	2	By kazz_42 7 years 5 months ago