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Anything too geeky to post about elsewhere.
289 2458 By Doc.Dough 1 month ago
Concerns and comments for and by professional bakers.
 244 1525 By junehawk 1 month 3 weeks ago
Topic Replies Last reply
Thick Stable Beer Foams
By tpassin 5 months 4 weeks ago
4 By alcophile 5 months 4 weeks ago
New Video From Sarafina
By tpassin 7 months 4 weeks ago
2 By Moe C 7 months 4 weeks ago
Sweet Stiff And Liquid Starters
By tpassin 8 months 3 weeks ago
8 By Davey1 8 months 3 weeks ago
Video embeding
By The Roadside P… 9 months 3 weeks ago
7 By The Roadside P… 9 months 3 weeks ago
Dough oxidation
By Evrenbingol 1 year 5 months ago
2 By josephabern 10 months ago
incorporating yudane
By chleba 1 year ago
7 By Moe C 1 year ago
Food or more accurately, water for thought
By The Roadside P… 1 year ago
0 n/a
Using Combi oven
By bboules 7 years 5 months ago
21 By slowrise.hi 1 year 3 months ago
Mixing more water in after kneading...
By breadomatic 2 years 3 months ago
7 By TMac 1 year 9 months ago
Avatars
By Moe C 1 year 10 months ago
3 By Moe C 1 year 10 months ago
Flash format video
By The Roadside P… 2 years 1 month ago
2 By Floydm 2 years 1 month ago
Light rye “lid” on dark pumpernickel
By Mallbee 4 years 9 months ago
10 By Texas Yankee 2 years 2 months ago
Problem with elasticity and holding shape
By TMac 2 years 7 months ago
11 By TMac 2 years 3 months ago
Want to see my data? Ask me questions? Offer opinion? Any advice?
By Trent's Bread 4 years 8 months ago
4 By albacore 2 years 7 months ago
The science of slow/cold fermentation?
By warpatato 8 years 10 months ago
7 By Anonymous 3 years 1 month ago
Looking to replicate a very specific type of Lebanese flatbread and I can't even get close. Advice please?
By khobz 8 years 11 months ago
15 By Yippee 3 years 4 months ago
Flour moisture content
By burgerunner 3 years 5 months ago
2 By rondayvous 3 years 5 months ago
Vegan choux
By charnini 4 years 11 months ago
5 By bradbigboy 4 years 4 months ago
Overly crisp/hard bagels
By mikewasinnyc 5 years 1 month ago
6 By kapawlak 4 years 10 months ago
Croissants changing shape while baking
By Jbaker 4 years 11 months ago
3 By kendalm 4 years 11 months ago
Yeast Water and Beer
By windycityloafster 5 years ago
3 By yozzause 5 years ago
What is it called? When bread crust has many laminate layers?
By nutellacrepe 5 years 2 months ago
1 By kendalm 5 years 2 months ago
The baguette brigade. Truly needs a room of our own!
By The Roadside P… 5 years 6 months ago
4 By BXMurphy 5 years 3 months ago
Rejuvinating expired yeast
By wlaut 5 years 10 months ago
14 By wlaut 5 years 6 months ago
Pate Fermentée Schedule?
By avogadro 5 years 10 months ago
5 By MichelleM 5 years 8 months ago