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Hi,I am new to this site, and I was going through looking at ways to participate and what type of information is here. I came across references to Community Bake events, for example, this post, but I could not find anything explaining exactly what it is and how it works. If someone wouldn't mind explaining or pointing me to where I can find out:What are Community Bakes? When

I adopted multiple tips from this site in order to try and achieve a successful loaf. Paul said “ one bubble” see pic above top right is THE bubble . Dan said bulk in pan . I can’t remember who said make sure and bake thoroughly… will do tomorrow. I made two levain with YW one white one rye. All flour in the dough is Mock Mill ground to a more coarse setting than I usually do,

This Community Bake will be featuring one of our very own; the "Baguette Baker Extraordinaire", Alan, aka alfanso. He is among a handful of fine baguette bakers on TFL who have spent years concentrating on baguettes, alfanso's favored craft, and his baguettes are consistently outstanding and consistently consistent.. Consistence and repeatability, coupled with breads that

A few months ago, Jack Sturgess mentioned that a breadstick challenge stumped most of the British Bake Off contestants. I happened to be making a batch of ciabatta at the time, so I thought, why not dedicate some of the dough to breadsticks. The results were pretty good and we love a crunchy snack with our nightly glass or two of wine. Anyway, after 4 passes, I think I finally

I haven't posted here for a while. I bake most weeks once or twice, usually my favorite multigrain sourdough or a Buttermilk-Spelt Sourdough. I always have some San Joaquin Sourdough baguettes available in the freezer, of course.This week, I baked a batch of sandwich rolls made with Medium Vienna Dough from "Inside the Jewish Bakery." The plan was to have rolls for turkey