Good all-season low-temperature breads or tips? [more inside]
posted by 1f2frfbf on Aug 25, 2008 - 5 answers

What to do with a baguette? [more inside]
posted by Xurando on Jun 3, 2008 - 35 answers

Where can I buy ready-made mix in bulk for my bread machine? [more inside]
posted by maryn on Jan 15, 2008 - 8 answers

I want relatively crisp reheated food from the microwave. Can can I buy or make something to do this for me, like that silvery-coated paperboard that comes with frozen foods? [more inside]
posted by vytae on Jan 9, 2008 - 15 answers

Where can I get either whole grain bagels or sandwiches in Boston? [more inside]
posted by gregb1007 on Jun 8, 2007 - 6 answers

What are the finest mail-order food goods available at reasonable prices? I'm talking best bread, brownies, cakes, fruits, frozen pizzas, cookies -- any recommendations for extraordinary food at not-exhorbitant rates.
posted by shivohum on Feb 6, 2007 - 33 answers

What do I do with a hundred extra potato rolls? [more inside]
posted by Caviar on Sep 1, 2006 - 15 answers

Has anyone here ever enjoyed canned bread? [more inside]
posted by mzurer on Feb 8, 2006 - 38 answers

How does a toaster's light-dark control work? Perhaps something clever with a bi-metallic strip... can't believe the toast's 'doneness' is actually being tested; but from experience it seems more sophisticated than just adjusting a timer. How do dem? [more inside]
posted by Rash on Jul 17, 2005 - 12 answers

Bakers, help! How do I get my sourdough sourer? [more inside]
posted by dame on Mar 6, 2005 - 21 answers