Recent Posts

The Roadside Pi...

Hands on dark rye practice.

4 months 3 days ago

The Roadside Pi...

Good morning, from the Arizona East Valley...

4 months 3 days ago

Ants and Bread

Brod and Taylor proofer not maintaining set...

4 months 4 days ago

The Roadside Pi...

Today's lab exercise.

4 months 4 days ago

holcomberogue

Flat loaves

4 months 4 days ago

NoNeed

Delaying half the sourdough to bake two loafs...

4 months 4 days ago

Gandalf

Need help with bread flour

4 months 5 days ago

Jimatthelake

Bakers Pride electric counter top Hearth Series...

4 months 5 days ago

Cahh

Potato flake starter - need help with maybe...

4 months 5 days ago

Yippee

Guess which one was baked in the bread machine?

4 months 5 days ago

gordybaker

Essential's Columbia

4 months 5 days ago

The Roadside Pi...

I am terrified to cut my latest revision open

4 months 5 days ago

The Roadside Pi...

I am terrified to cut my latest revision open

4 months 5 days ago

Quick Breads

tinpanalley

Soda Bread, flour substitute?

4 months 6 days ago

GEspo

Maritozzi/Enriched Dough Troubleshooting

4 months 6 days ago

yonatan

microbakery timeline for a full time student and...

4 months 6 days ago

louiscohen

Unusually Lively Oven Spring with 67% Medium Rye

4 months 1 week ago

The Roadside Pi...

I can't! The exact same degree of under...

4 months 1 week ago

Challenges

Warm Melons

Gluten Deterioration During Bulk Using New Flours

4 months 1 week ago

kirstendebeer

My Starter seems inactive?

4 months 1 week ago

Photos & Photography

Ted S.

What’s This Pan?

4 months 1 week ago

albacore

Panettone Final Proof Duration

4 months 1 week ago

tajohnson

Over Proved?

4 months 1 week ago

The Roadside Pi...

Look what I have created!!!!

4 months 1 week ago

Homestead0927

Rehydrate Dried Starter

4 months 1 week ago

Mangia Pane

VWG - Works Wonderfully, Most of the Time

4 months 1 week ago

The Roadside Pi...

Back to basics. Hand development, AP flour boule...

4 months 1 week ago

Sour_Baker

Bulk ferment in the tropics

4 months 1 week ago

doughooker

Sponge Turns to Goo

4 months 1 week ago

Bread Machine recipes

Yippee

20231222 Bread Machine (+oven-baked) Panettone...

4 months 1 week ago

Bread Machine recipes

Yippee

20231031 Air Fryer + Bread Machine 100% WW Honey...

4 months 1 week ago

Daddygetalong

Table top mixer

4 months 1 week ago

Icy

Need some help

4 months 1 week ago

For Sale

rondayvous

First Clear Flour

4 months 1 week ago

Introductions and Ideas

Integralista

Greetings from Rome

4 months 1 week ago

The Roadside Pi...

Wonderfully soft burger buns. 85g regular 1/4 oz...

4 months 1 week ago

kubu73

Old Hobart 200 mixer

4 months 1 week ago

BKSinAZ

Problem with Cheddar cheese and jalapeno...

4 months 2 weeks ago

BKSinAZ

Today's Bake. What's wrong with the...

4 months 2 weeks ago

The Roadside Pi...

First "bake" of 2024. Today's...

4 months 2 weeks ago

roboboticus

Taste the dough during bulk fermentation?

4 months 2 weeks ago

Introductions and Ideas

windowasher

Greetings from Middle Tennessee

4 months 2 weeks ago

Introductions and Ideas

Robbie Bakes

Using fresh milled flours exclusively

4 months 2 weeks ago

Benito

Focaccia Dough Weight for 9 x 13” pan

4 months 2 weeks ago

Challenges

dd77

Cold Retard - Sourdough Deflates

4 months 2 weeks ago

Misc.

seasidejess

Txfarmer's Book Available

4 months 2 weeks ago

BKSinAZ

When retarding in fridge for 24 hrs or longer,...

4 months 2 weeks ago

The Roadside Pi...

Couronne Gascon Bordelaise

4 months 2 weeks ago

Grains and milling

BKSinAZ

Yes or No, can a fluffy loaf be made from fresh...

4 months 2 weeks ago

The Yeast I Can Do

Forkish Loaves taking Forever to Rise

4 months 2 weeks ago

pogrmman

60% Home-Milled Grain

4 months 2 weeks ago

Gibsonem

New Bread Machine User

4 months 2 weeks ago

Celestial Baker

Gluten Free Challah Wanted! Please Share

4 months 2 weeks ago

jo_en

falafel aroma wafting...

4 months 2 weeks ago

Cookies, Cakes, and Pastries

louiscohen

Workday 100% Whole Wheat @ 85% Hydration, with 20...

4 months 2 weeks ago

The Roadside Pi...

The last bake of 2023

4 months 2 weeks ago

Bakeit

artistic bread

4 months 2 weeks ago

Cookies, Cakes, and Pastries

four_row

Hydration for German Recipes with American Flour

4 months 2 weeks ago

CarolinedesRoseaux

EBOOK Lemon Tart

4 months 2 weeks ago

The Roadside Pi...

12/29/2023. Aim - Baguette practice.

4 months 2 weeks ago

roboboticus

Sourdough with rye-scald

4 months 2 weeks ago

RB32689

Cooking with sprouted spelt grains, a poolish,...

4 months 2 weeks ago

Fergie51

Panettone

4 months 3 weeks ago

The Roadside Pi...

Today's exercise. Benny 's Newfoundland...

4 months 3 weeks ago

BKSinAZ

How to properly use banneton with no liner/linen?

4 months 3 weeks ago

Bakeries, Shops, and Pizza Joints

Rhody_Rye

Christmas Sourdough Couronne de Bordelaise

4 months 3 weeks ago

Kooky

A Baking Opportunity Has Risen for Me

4 months 3 weeks ago

General Discussion and Recipe Exchange

mwilson

Il Poolish

4 months 3 weeks ago

len

Panettone -open crumb

4 months 3 weeks ago

Lee Ann

Walnut Cranberry Sourdough - The Perfect Loaf

4 months 3 weeks ago

Mangia Pane

Pizza Crust. How To Bake it Properly.

4 months 3 weeks ago

pauldausi

french hobart n50

4 months 3 weeks ago

BKSinAZ

Why sift out bran from fresh milled flour?

4 months 3 weeks ago

BKSinAZ

Would like to start feeding starter fresh milled...

4 months 3 weeks ago

The Roadside Pi...

Panettone....My unicorn 🦄

4 months 3 weeks ago

Jetmaan

Sourdough Newbie.. Questions

4 months 3 weeks ago

stevedonkey

something is very wrong - poolish high hydration

4 months 3 weeks ago

Idaho Steve

Discard Sourdough - Very Slack, No strength

4 months 3 weeks ago

Cookies, Cakes, and Pastries

Ted Wanderhill

Does scalding bran denature the enzymes too much?

4 months 3 weeks ago

clazar123

What realm is this recipe in-cookie?scone?

4 months 3 weeks ago

BKSinAZ

Protein content of hard white wheat berries?

4 months 3 weeks ago

ForceMOD

Is it necessary to let the starter double before...

4 months 3 weeks ago

tpassin

Thirded Bread - Buckwheat, Rye, Corn (Maize)

4 months 3 weeks ago

Ingredients

clazar123

What role does tahini play as an ingredient in...

4 months 3 weeks ago

Misc.

clazar123

Biscotti Recipe-base and variations

4 months 3 weeks ago

fico245

Panettone is not rising but is browning

4 months 3 weeks ago

Daddygetalong

Lemon meringue pie

4 months 3 weeks ago

Precaud

Autolysing and CLAS

4 months 3 weeks ago

Sevitzky

Christmas List: beginner's kit

4 months 4 weeks ago

jo_en

75% ww for Cabbage Sausage Buns with clas

4 months 4 weeks ago

chleba

starter woes - IPA aroma, dead after few days

4 months 4 weeks ago

pogrmman

Rye and Maize Bread

4 months 4 weeks ago

pogrmman

Shokupan

5 months 4 hours ago

louiscohen

Add-In / Hydration Trade-Off

5 months 4 hours ago

Ingredients

HeiHei29er

Butter and crumb texture over time

5 months 4 hours ago

moosespectacles

Month+ old starter started doubling consistently...

5 months 1 day ago

prankster1590

Using stiff sourdough starter to predict...

5 months 2 days ago

The Roadside Pi...

Panettone Flavor?

5 months 2 days ago

giovanni

Peter Reinhart's BBA firm starter

5 months 2 days ago