Newbie Topics

How to quickly fix common image quality problems

Started by TXCraig1

Replies: 15
Views: 21,159

January 17, 2021, 07:02:09 PM
by Hanglow

Articles on Bakers Percents

Started by Pete-zza

Replies: 0
Views: 5,379

April 25, 2020, 01:08:35 PM
by Pete-zza

Glossary

Started by Steve

Replies: 9
Views: 33,293

January 24, 2020, 09:53:26 AM
by TXCraig1

How to optimize and re-size pictures for posting here

Started by TXCraig1

Pages1 2

Replies: 23
Views: 28,484

November 22, 2013, 07:57:50 PM
by Musky

sticky dough

Started by PeteSanoob

Replies: 15
Views: 572

October 02, 2024, 03:09:07 PM
by PeteSanoob

Easy Dough Recipe for Beginners

Started by stamina888

Replies: 6
Views: 991

September 29, 2024, 07:52:53 PM
by stamina888

Pizza dough too warm and weak

Started by BHFG

Replies: 7
Views: 383

September 23, 2024, 09:39:18 AM
by Yuvalvv

Do I need to do a Biga or Poolish if I'm going to do a long cold ferment?

Started by Gorilla_Brisket

Replies: 4
Views: 245

September 22, 2024, 05:32:49 PM
by Yuvalvv

Baking Steel -Top, Bottom or Middle?

Started by Doughboy20

Pages1 2

Replies: 23
Views: 18,621

September 14, 2024, 10:37:42 AM
by wiz_d_kidd

Recommendations for dough calculators using sourdough and various flours?

Started by Gorilla_Brisket

Replies: 2
Views: 161

September 12, 2024, 05:13:18 PM
by ccgus

Tried Neapolitan, but dough failed. Sticky, not stretchy, tearing...

Started by Kippenoma

Replies: 0
Views: 119

September 10, 2024, 05:02:27 PM
by Kippenoma

Made a pizza, happy with it.

Started by InMyBakingEra

Replies: 3
Views: 353

August 30, 2024, 12:59:36 PM
by Mikeylikezit

Room temp fermentation

Started by Bjwoods

Replies: 17
Views: 530

August 19, 2024, 08:08:31 AM
by nanometric

Bland and tough dough?

Started by BrentPeeters

Replies: 7
Views: 397

August 12, 2024, 10:26:43 AM
by kori

Baking Steel Questions

Started by dhaupert

Replies: 12
Views: 587

August 01, 2024, 10:11:18 PM
by spaceboy

Watery deep dish pizza

Started by WsW-Wyatt-Earp

Replies: 15
Views: 1,620

July 19, 2024, 03:21:06 PM
by nikthomas

Anybody Have a Dough Recipe Specifically Made to Practice Tossing?

Started by DrumLug

Replies: 6
Views: 364

July 15, 2024, 11:05:01 PM
by wb54885

Post - AUTOLYSE mixing problems

Started by NorseKnight

Replies: 4
Views: 219

July 14, 2024, 11:19:37 AM
by RHawthorne

Poolish is pointless for long fermentation?

Started by NorseKnight

Replies: 3
Views: 335

July 13, 2024, 07:02:07 AM
by NorseKnight

New England style Greek pizza dough

Started by Thetauri1999

Replies: 7
Views: 341

July 13, 2024, 04:39:54 AM
by foreplease

Ferment time to long?

Started by Ademmme

Replies: 8
Views: 636

July 03, 2024, 05:52:45 AM
by stamina888

Dough Recipe Recommendation

Started by Betts211

Replies: 14
Views: 1,986

June 30, 2024, 03:25:28 PM
by stamina888

Troubleshooting low air in crust

Started by mentallyAFK

Replies: 5
Views: 499

June 24, 2024, 02:15:30 PM
by TXCraig1

IDY and ADY conversion

Started by alvin

Replies: 18
Views: 6,223

June 10, 2024, 04:46:27 PM
by gcpizza

Dough ball top-bottom orientation: top is top vs top is bottom

Started by 9slicePie

Replies: 6
Views: 385

June 10, 2024, 06:30:45 AM
by Heikjo

Some of my pizzas (NOT my dough though) soon to make my own dough

Started by joeybb4

Replies: 1
Views: 329

May 25, 2024, 05:03:54 PM
by PapaJawnz

Lemady

Started by Günter

Replies: 4
Views: 421

May 24, 2024, 05:05:53 AM
by Günter

How to have a good alveolation with a low temperature baking ?

Started by Leopardo

Replies: 4
Views: 504

May 22, 2024, 07:37:03 AM
by Leopardo

Overproof with CF (I think)

Started by Rachdingue

Replies: 2
Views: 392

May 14, 2024, 09:33:41 AM
by Rachdingue

Microblistering in the crust

Started by GiacomoFio

Replies: 12
Views: 677

May 07, 2024, 09:33:05 PM
by nanometric