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Baking Bread...Full Time! by Dave Mott » Sun, 2018-10-28 21:49 |
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by Dave Mott Thu, 2018-11-01 07:59 |
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An inquiry by tony » Mon, 2012-08-13 15:59 |
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by Zalbar Wed, 2015-11-11 23:10 |
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100% Sourdough Rye Starter by Dave Mott » Sun, 2014-08-03 10:34 |
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by Dave Mott Wed, 2015-11-11 23:10 |
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4 squares slashing pattern by Gadzik » Wed, 2016-04-13 22:34 |
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by Gadzik Sun, 2016-04-24 23:54 |
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A good way to slice a boule... by Wartface » Tue, 2015-06-02 16:40 |
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by Wartface Wed, 2015-11-11 23:10 |
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A pre-fermented, 70% hydration sourdough boule... by Wartface » Fri, 2015-06-05 23:32 |
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by Wartface Wed, 2015-11-11 23:10 |
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Adding yeast by KFK » Mon, 2018-02-12 19:46 |
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by jacob burton Mon, 2018-02-12 21:00 |
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Aroma suggesting honey by bfotk » Mon, 2015-05-25 06:11 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Autolyse by bfotk » Mon, 2014-04-14 19:49 |
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by easer79 Tue, 2015-11-24 22:06 |
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Autolyse by Dave Mott » Fri, 2014-06-27 19:23 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Bakers percentage by Carolyn » Mon, 2013-06-17 00:15 |
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by Zalbar Wed, 2015-11-11 23:10 |
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Baking a BIG loaf by bfotk » Sun, 2014-06-01 06:30 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Baking sourdough bread outdoors... by Wartface » Sat, 2015-10-31 16:56 |
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by Wartface Wed, 2015-11-11 23:10 |
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Basic sourdough dough hydration quesiton by byoung » Sat, 2014-09-13 14:18 |
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by byoung Wed, 2015-11-11 23:10 |
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Bottom burnt by lenb » Mon, 2014-02-10 09:09 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Bread Cloche by Ed_f » Thu, 2014-11-13 18:55 |
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by Ed_f Wed, 2015-11-11 23:10 |
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Bread Dome by Carolyn » Wed, 2013-06-05 00:30 |
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by Nina Wed, 2015-11-11 23:10 |
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Bread Knives by bobku » Mon, 2015-11-16 11:18 |
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by rosajane Thu, 2018-04-19 23:27 |
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Bread Pictures by Mark Warren » Fri, 2013-04-12 12:34 |
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by labradors Wed, 2015-11-11 23:10 |
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bread recipe by costicousteau » Mon, 2018-06-11 10:12 |
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by costicousteau Mon, 2018-06-11 10:12 |
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Bread x 2 by Dave Mott » Sun, 2015-06-14 22:04 |
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by Anodrewma Mon, 2016-03-14 15:29 |
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Bulk ferment in fridge by The muffin man » Mon, 2015-08-17 11:27 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Changing up flours in your sourdough starter? by Dave Mott » Mon, 2014-04-21 09:08 |
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by Ed_f Wed, 2015-11-11 23:10 |
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Considering Bulk fermentation by Dave Mott » Tue, 2015-12-22 20:16 |
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by Dave Mott Tue, 2015-12-22 21:11 |
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Controlling open crumb by bfotk » Fri, 2015-11-06 07:11 |
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by bfotk Mon, 2015-12-07 08:27 |
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Converting traditional to sourdough--oh my! by ChiaPetite » Fri, 2014-07-25 19:05 |
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by Mondosue Wed, 2015-11-11 23:10 |
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Crunchy crust goes soft? by Anonymous » Wed, 2012-09-26 00:22 |
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by labradors Wed, 2015-11-11 23:10 |
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dough collapsing when shaping by cavezy » Sat, 2016-09-03 16:27 |
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by jacob burton Thu, 2016-09-08 10:13 |
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English Muffins by bobku » Sun, 2015-07-26 18:16 |
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by bobku Wed, 2015-11-11 23:10 |
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Enzymes and Hot Water Mash by Chris Klindt » Wed, 2016-10-05 03:48 |
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by Chris Klindt Wed, 2016-10-05 07:37 |
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European Brown Bread by ChiaPetite » Sat, 2015-05-02 20:50 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Experimenting with reducing the amount of starter used... by Wartface » Wed, 2015-03-11 10:40 |
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by Wartface Wed, 2015-11-11 23:10 |
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Fail Fail Fail by DamianV » Sun, 2016-07-03 01:51 |
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by BAKER BARISTA Thu, 2016-07-07 10:30 |
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Feeding the starter by SandyH » Fri, 2015-05-01 13:59 |
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by SandyH Wed, 2015-11-11 23:10 |
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Final shaping before proofing in fridge? by The muffin man » Sat, 2015-08-15 12:42 |
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by jacob burton Wed, 2015-11-11 23:10 |
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First Time Sourdough from Starter - Great! by brumby041 » Tue, 2016-02-16 04:36 |
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by brumby041 Tue, 2016-02-23 09:57 |
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Flat Bread.... by bzaccheo » Mon, 2012-12-10 09:14 |
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by jacob burton Wed, 2015-11-11 23:10 |
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flat holes (between layers of the dough?) by Gadzik » Thu, 2015-05-21 13:52 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Fougasse by Ed_f » Thu, 2014-08-21 20:30 |
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by Ed_f Wed, 2015-11-11 23:20 |
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Free form loaf failure by Homebake » Tue, 2013-08-06 03:36 |
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by strikingtwice Wed, 2015-11-11 23:10 |
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Going Local by Dave Mott » Fri, 2018-11-09 13:28 |
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by jacob burton Thu, 2018-11-29 19:31 |
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Hamburger rolls by bobku » Sat, 2016-05-21 18:28 |
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by bobku Sun, 2016-05-22 19:16 |
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Hamburger rolls by bobku » Sat, 2016-05-21 18:28 |
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by bobku Sat, 2016-05-21 18:28 |
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Help! - Why did my sourdough starter die? by sheadington » Wed, 2015-04-01 14:19 |
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by jacob burton Wed, 2015-11-11 23:10 |
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high baking temperatures for open crumb artisan bread by Gadzik » Sat, 2015-05-02 04:05 |
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by jacob burton Wed, 2015-11-11 23:10 |
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History of bread in my family by Dave Mott » Wed, 2018-11-07 08:11 |
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by Kit Thu, 2018-11-08 07:32 |
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Honey Oatmeal Bread recipe to Sour Dough by Danni » Sat, 2015-11-14 18:15 |
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by Danni Sun, 2016-01-24 17:22 |
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How do seeds figure in? by bfotk » Thu, 2017-03-16 09:52 |
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by bfotk Thu, 2017-03-16 09:55 |
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How much levian to keep by Dave Mott » Fri, 2014-12-12 10:33 |
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by jacob burton Wed, 2015-11-11 23:10 |
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How much starter? by bfotk » Sat, 2014-04-05 07:57 |
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by Avi@Decadence247 Thu, 2016-03-17 13:20 |
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Huge holes in basic sourdough loaf... by Wartface » Mon, 2016-08-29 17:05 |
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by jacob burton Sun, 2016-09-04 21:27 |
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Hydration question by russt » Wed, 2013-01-02 13:12 |
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by jacob burton Wed, 2015-11-11 23:10 |
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I am selling my bread finally. And I love cold proofing. by Gadzik » Fri, 2016-03-11 05:35 |
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by jacob burton Fri, 2016-03-18 10:16 |
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I know there's already a starter thread but...what about the smell? by Anonymous » Tue, 2011-08-23 14:06 |
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by Nina Wed, 2015-11-11 23:10 |
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In search for perfect flour: Physico-Chemical Analysis of Flour by Gadzik » Mon, 2015-08-31 14:04 |
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by Gadzik Wed, 2015-11-11 23:10 |
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Instant yeast in preferment recipes by bfotk » Sat, 2014-11-22 21:56 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Jacob! You rock!! by Dave Mott » Tue, 2015-01-20 16:19 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Large quantities of flour storage by andymaluche » Sat, 2018-05-12 17:57 |
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by jacob burton Fri, 2018-05-25 10:50 |
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Less Sour Starter by bobku » Thu, 2015-11-12 13:25 |
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by jacob burton Mon, 2015-11-16 16:51 |
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Long term storage of sourdough starter, transporting starter by bfotk » Fri, 2014-03-21 21:02 |
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by bfotk Wed, 2015-11-11 23:10 |
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maintenance flour for my starter - keeping it rye? by thefloattest » Wed, 2015-04-29 15:02 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Meet Brian by labradors » Sun, 2014-11-23 07:48 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Microwave proofing...and other odd ideas (all tested and approved...by me only) by bfotk » Wed, 2014-12-03 08:55 |
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by jacob burton Wed, 2015-11-11 23:10 |
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more sour by bobku » Thu, 2015-08-06 03:21 |
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by jacob burton Wed, 2015-11-11 23:10 |
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My New Space by Dave Mott » Sat, 2018-11-03 19:58 |
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by Dave Mott Wed, 2018-11-07 08:30 |
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My starter appears thicker than the one in the video. by labradors » Sat, 2014-10-25 10:18 |
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by bucket_mouth Wed, 2015-11-11 23:10 |
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New starter... by Wartface » Tue, 2016-09-27 15:53 |
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by Chris Klindt Sun, 2016-10-02 07:01 |
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No sour taste? by RAM » Fri, 2013-04-26 13:27 |
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by RAM Wed, 2015-11-11 23:22 |
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non-cast iron dutch oven by bfotk » Mon, 2014-08-18 06:59 |
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by jacob burton Wed, 2015-11-11 23:10 |
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odd looking starter by bobku » Sat, 2015-08-01 05:34 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Our Daily Bread Production by jacob burton » Sun, 2014-06-08 11:45 |
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by jacob burton Wed, 2015-11-11 23:10 |
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Oven rise and timing of folds. by Danni » Fri, 2016-01-22 16:58 |
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by jacob burton Sat, 2016-01-23 09:53 |
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Oven spring (Page: 1, 2)
by bfotk » Fri, 2014-04-25 22:09 |
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by Wartface Wed, 2015-11-11 23:10 |
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Oven temperature for sourdough bread by candice » Wed, 2015-02-04 14:32 |
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by redeemed763 Wed, 2015-11-11 23:10 |
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Pain au levain - from the grill by Ed_f » Sun, 2014-06-01 19:52 |
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by Ed_f Wed, 2015-11-11 23:10 |
