Fresh baked bread noob. What's the best way to keep fresh bread dough for 24 hours before baking? [more inside]
posted by SquidLips on Nov 18, 2009 - 13 answers

I love sourdough. It doesn't seem like anyone else in Toronto does, though. [more inside]
posted by anthill on Sep 24, 2009 - 14 answers

How long can the dough for the no-knead bread recipe sit? I made a batch of the dough last night thinking that I would bake it tonight as part of my dinner. But I won't be able to make it home until very late and know for a fact that I will be working late tomorrow night as well so I actually won't be able to bake it until Saturday evening possibly. Will the dough be ok or should I just throw it out and start a new batch later?
posted by tealeaf522 on Jan 15, 2009 - 20 answers

Help, my dough didn't rise! [more inside]
posted by knystress on Mar 13, 2008 - 24 answers

Is my favorite food unique to one store, or is it made elsewhere under different names? [more inside]
posted by jake on Aug 8, 2007 - 9 answers

Newbie breadmaking question: What is dough supposed to feel like when you start and when you end? And more specifically, how do I know whether there's too much flour or too much water? [more inside]
posted by chef_boyardee on Apr 6, 2007 - 15 answers

How do I wash flour out of my towels? [more inside]
posted by iloveit on Jan 18, 2007 - 13 answers