Recent Posts

The Roadside Pi...

Pastrami on Rye

22 hours 56 min ago

louiscohen

Latest Workday 100% Whole Wheat

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GaryBishop

Sourdough Starter and Maillard Reaction in...

2 days 11 hours ago

teajay

"Blowouts" in wood oven, not in dutch...

2 days 15 hours ago

alcophile

Lönner one-stage sourdough process

2 days 16 hours ago

Challenges

J3rowne

Bread troubleshooting request

3 days 53 min ago

loaflove

overfermentation

3 days 3 hours ago

mwilson

Panettone Universal Method Calculator

3 days 14 hours ago

The Roadside Pi...

Brooklyn Sicilian pizza with double pepperoni

4 days 2 hours ago

bitcat70

Would rye malt be helpful in establishing rye...

4 days 3 hours ago

metropical

refrigerated dough rise time in humidity

4 days 20 hours ago

albacore

Landbrot

5 days 4 hours ago

Kjknits

Sourdough puff pastry

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Akbar Chef

New to forum

5 days 19 hours ago

RichieRich

Flour Storage

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Gadjowheaty

Schrotling

5 days 21 hours ago

tpassin

Is Malted Barley Still Being Added To Commercial...

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Doc.Dough

Autolyse link repair

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RyeBread

Rye Sourdough Bread Recipe - Rye Type 1150

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therearenotenou...

Chinese Sourdough

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jo_en

Sergey 4-5 day clas

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Tom C

New To Forum

1 week 1 day ago

Valdus

Starter Flat-lined: Advice?

1 week 2 days ago

Kk123

Need help!! Gummy spots in sourdough bagel

1 week 2 days ago

WatertownNewbie

Bakeries (Prague, Dresden, Berlin, Hamburg)

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jo_en

clas in RyeBread's 50-50 Rye/ww formula...

1 week 3 days ago

PizzaCalcio

Brioche Help

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Macaddicted

Ankarsum to save my KA

1 week 3 days ago

jo_en

mashed potato (4%) in clas ww

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RMag

Bump in center of sourdough loaf

1 week 5 days ago

squattercity

keeping crust crusty in the new tropics

1 week 5 days ago

louiscohen

Check Out My Buns

1 week 5 days ago

Borqui

Lithuanian Dark Rye (after Stanley Ginsberg)

1 week 5 days ago

Precaud

CLAS and white flour breads

1 week 5 days ago

jrdphoto

Near New NERO 400 Oven

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Plcv

Using day old flour/water mixtures

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Brew

Greetings from the Rio Grande Valley in South...

1 week 6 days ago

Misc.

JConstante

Ideas for proofing box/incubator

1 week 6 days ago

yozzause

Farina Bakery Australia

2 weeks 5 hours ago

thetravelingbaker

Buying Whole Grains in France and/or Tahiti

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majidmajid

in fan oven sourdough doesn't spring

2 weeks 13 hours ago

Bubbles

Croissant

2 weeks 14 hours ago

Sevitzky

50/50 starter white and whole wheat

2 weeks 1 day ago

albacore

Claudio Perando

2 weeks 1 day ago

Jimatthelake

Calculating Thermal Mass

2 weeks 1 day ago

Dave Cee

Biology of a neglected starter

2 weeks 1 day ago

Christy8842

Sourdough Maintenance- Scaled Down Ken Forkish or...

2 weeks 1 day ago

breadmaking

Turkish flat bread with milk kefir

2 weeks 1 day ago

Breadgrrrl

Cardamon buns production in professional bakery

2 weeks 2 days ago

Misc.

Jimatthelake

Hearth oven, Deck temp vs Thermostat temp

2 weeks 2 days ago

Jimatthelake

New Member from TX

2 weeks 2 days ago

mariaR

Questionable Starter

2 weeks 2 days ago

amfninja

Tips for a more open crumb?

2 weeks 2 days ago

Misc.

albacore

Making Butter

2 weeks 3 days ago

Cookies, Cakes, and Pastries

KimberlyM

Help with levain and sourdough rise

2 weeks 3 days ago

Ingredients

steve711

Want to share a 50lb bag of First Clear?

2 weeks 4 days ago

BoydyBoyd

Banana Cookies

2 weeks 4 days ago

matt291

Panettone - Proofing without a Proofer

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metropical

counter bread storage

2 weeks 4 days ago

Quick Breads

The Roadside Pi...

Tuna melt, Quick bread Calzone

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WinterNight

Can't get fine flour on HAWOS mill?

2 weeks 4 days ago

Gandalf

KitchenAid K5-A vs Hobart N50

2 weeks 4 days ago

Nicebuns

Little help w/ N50 ..Thanks in advance

2 weeks 4 days ago

RyeBread

Whole Flour Sourdough Bread Recipe

2 weeks 5 days ago

NumbWhistle

Bagels

2 weeks 5 days ago

Quick Breads

LittleGirlBlue

Bran cereal in bran muffins

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Gadjowheaty

Frankenlaib

2 weeks 6 days ago

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Seeking Feedback on Ordering from FreezenDried....

3 weeks 2 hours ago

Ingredients

The Roadside Pi...

Question about sourcing rye flour on line. (Best...

3 weeks 23 hours ago

Precaud

Is proofing sometimes optional?

3 weeks 1 day ago

LoriDNYC

Flour Power / Tara Jensen Method

3 weeks 1 day ago

coloradonatural...

Ergot in Rye?

3 weeks 2 days ago

RyeBread

Onion Bread Recipe

3 weeks 2 days ago

akeimou

preheat high bake low

3 weeks 3 days ago

louiscohen

Whole Grain Rolls

3 weeks 3 days ago

TheMainGrain

Fresh Milled Bake Times

3 weeks 4 days ago

bitcat70

Making cracked rye or rye meal in Mockmill?

3 weeks 4 days ago

Sour_Baker

Ciabatta shape

3 weeks 5 days ago

benjamin163

Why bother pre-shaping?

3 weeks 5 days ago

BKSinAZ

Are Soft Wheat Berries Good For Bread?

3 weeks 5 days ago

KimberlyM

ISO recipe for pumpernickel sourdough bread using...

3 weeks 5 days ago

len

Levito madre doesnt triple

3 weeks 6 days ago

Petek

Baking Bread for Young Children

3 weeks 6 days ago

The Roadside Pi...

Home made pastrami on rustic coal fire cooked...

3 weeks 6 days ago

Precaud

Using a convection steam oven

3 weeks 6 days ago

Gadjowheaty

Roggenbeck

4 weeks 1 hour ago

rxcfreshloaf

Hello from Florida

4 weeks 3 hours ago

gattu_marrudu

Sifter mesh sizes for semolina and bread flour

4 weeks 5 hours ago

Abe

Tang! and Salt

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Sour_Baker

Pizza base

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Qinsby

New to Ankarsrum - how the kneading process...

4 weeks 13 hours ago

Gadjowheaty

Weizenkruste, Dietmar Kappl

4 weeks 1 day ago

MadHenAle

Hello from Tennessee

4 weeks 1 day ago

MadHenAle

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Emmer-einkorn-kamut trials

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Focaccia texture and crumb help

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RyeBread

Rye Sourdough Bread Recipe

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