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Saccharified Polenta Sourdough

Braided loaf with Sharbati atta, matcha coconut loaves and other bakes

Recent Posts

1 hour 42 min ago

barrymccain

The risks of pushing bulk too far on brioche?

16 hours 2 min ago

Jeff123

Wood fired pizza cook looking to learn

20 hours 46 min ago

louiscohen

Hamelman's Workday 100% Whole Wheat Again

21 hours 54 min ago

Pudbreadbaker

What causes these huge holes and flat loaf?

22 hours 45 min ago

tpassin

Simulating T55 Flour

1 day 1 hour ago

NoNeed

Loafs done extremely fast or?

1 day 20 hours ago

philm63

Super-Active Starters - is there a Trick to This?

2 days 1 hour ago

TPB

Hobart A-200 - help with removing parts

2 days 23 hours ago

tpassin

Winging A Recipe

3 days 21 hours ago

alcophile

😂 The Rye Baker website working again! 😂

4 days 1 hour ago

hajonnes

Why should one Bulkferment?

4 days 8 hours ago

Alsidia

5 days 8 hours ago

sitkabaker

Rye bread gummy

5 days 12 hours ago

Precaud

An alternative white flour bread recipe using CLAS

5 days 17 hours ago

Dcleon

Archiving related websites?

Recent comments

35 min 52 sec ago

on Hamelman's Workday 100...

tpassin

That's a great resource!

51 min 46 sec ago

on The risks of pushing bulk too...

tpassin

Too Much fermentation Could...

1 hour 27 min ago

on Hamelman's Workday 100...

louiscohen

1 hour 31 min ago

on The risks of pushing bulk too...

barrymccain

Thanks Tom. I did think that.

1 hour 34 min ago

on The risks of pushing bulk too...

tpassin

A larger amount of dough will

2 hours 33 min ago

on Loafs done extremely fast or?

fredsbread

If you like the bread, I don

3 hours 20 min ago

on Loafs done extremely fast or?

tpassin

It occurs to me that if your

4 hours 41 min ago

on The real deal. old school,...

daymansalvort

birth certificate attestation

5 hours 18 min ago

on Hamelman's Workday 100...

gavinc

Thanks for your formula notes

11 hours 3 min ago

on Cottage Bakery Equipment For...

Bunnysbreads

Hi there, I’m wondering if

11 hours 47 min ago

on Hamelman's Workday 100...

louiscohen

14 hours 32 min ago

on What causes these huge holes...

suave

Your fermentation times are

14 hours 37 min ago

on Simulating T55 Flour

suave

Personally, when it comes to

15 hours 47 min ago

on Wood fired pizza cook looking...

Marty

Suggestion

14 hours 35 min ago

on Hamelman's Workday 100...

gavinc

Good result Louis.

Bread Browser

Wood fired pizza cook looking to learn

What causes these huge holes and flat loaf?

Simulating T55 Flour

Hobart A-200 - help with removing parts

Winging A Recipe

Recent Blog Entries

5 days 23 hours ago

Benito

Whole Wheat Sourdough 12% Potato Flake Milk Bread

6 days 18 hours ago

SueVT

Sweet Lievito Madre and Panettone

1 week 3 days ago

Pizzafreak

Protein percent for ciabatta

1 week 6 days ago

yozzause

Lupin and Linseed

2 weeks 3 days ago

SueVT

Interesting new books from Italian Gourmet

2 weeks 3 days ago

Benito

Black Sesame Potato Braided SD Milk Buns

3 weeks 2 days ago

Precaud

Measuring bread machine baking pan temperature

3 weeks 3 days ago

Benito

Matcha Strawberry Mochi Sourdough Braided Milk...

1 month 1 day ago

Benito

Ginger Bread Rolls with Cream Cheese Icing

1 month 2 days ago

Frodough Bakkings

My Baker's Percentage Spreadsheet

Recent Advanced/Off-Topic Posts

1 month 1 week ago

Precaud

Material simulating a loaf load

1 month 2 weeks ago

Moe C

Avatars

1 month 2 weeks ago

louiscohen

1 month 3 weeks ago

squattercity

for those desperately seeking a dutch oven

2 months 1 day ago

chleba

adding potato to bread dough

2 months 1 week ago

squattercity

the cost of a loaf of bread

2 months 3 weeks ago

Bakes.inthelakes

Best time to perform sourdough lamination (not...

2 months 3 weeks ago

Bakes.inthelakes

Humidity and hydration compatibility during bulk...

3 months 1 week ago

BrianShaw

Spam .

4 months 2 weeks ago

mwilson

The best mixer in the world!

4 months 2 weeks ago

The Roadside Pi...

"I would ask the waiter for bread....

5 months 2 days ago

The Roadside Pi...

Flash format video

6 months 1 week ago

Precaud

Is discussing yogurt making OK here?

6 months 2 weeks ago

breadomatic

Mixing more water in after kneading...

7 months 19 hours ago

arma411

Bread Dad Jokes

7 months 1 week ago

The Roadside Pi...

The Happy birthday to Floyd thread

7 months 2 weeks ago

pmccool

Today is Floyd’s birthday!

7 months 3 weeks ago

pain_de_remesy

From: Microbiology of Fermented Foods 🤓

10 months 1 week ago

TMac

Problem with elasticity and holding shape

11 months 1 week ago

TiuingGum

Rye is extending bulk fermentation time.

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