The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
turosdolci's picture

Cherry crumble tart is easy to make and yet it has a wow factor.”/




Armin's picture

Looking for a supplier of Fresh Yeast

August 15, 2010 - 10:28am -- Armin

I have been baking bread for many years, first with a bread machine, then with the machine used to do the kneading, and now I knead the dough from scratch.  However I am unable to find a supply of fresh, the type that comes in a block like tofu does.  I have seen it used in England recently, but am unable to find a supplier in or near Toronto in Canada.  Anybody can give me tips on finding a supplier of Fresh Yeast, if it is organic it would be even better.  Armin

louie brown's picture
louie brown

I am interested in improving my roll shaping skills. This is a very basic sourdough formula of about 67% hydration, bulk fermented for about 3 and a quarter hours in a warm city kitchen, then shaped and proofed for about another hour and a quarter, baked with steam.


I tried some fendus, which, while they had the right shape, were rather bloated for my taste. I prefer the slimmer shape, with a nice point for rolls. I think this will require a wider "hinge" and a narrower body.


I also tried a shape I believe I saw here, although I am not sure. A dowel is pressed into the side of a round roll and a flap is rolled. This flap is then pulled over the top of the roll, making a lovely effect. If this sounds familiar to anyone, I'd appreciate some guidance.


The rolls shown, in a "teardrop" shape, are, as far as I can tell, an original idea, cut to a point with a bench knife from a round shape that has been lengthened a little. People seem to have fun eating them.


Additional discussion about rolls, especially shaping, would be welcomed.


I'm including an additional crumb shot of the batard just because I like the picture.





teketeke's picture

Japanese sandwich bread

August 15, 2010 - 3:17am -- teketeke

Update:  3/1/2011

I haven't been satisfied with my old version sandwich bread because I smell strong yeast in the bread and the loaf was dry quickly. I have been working on my recipe to improve.  This sandwich loaf is my favorite.  I hope you will like it too.



Japanese sandwich bread




Jw's picture

For some reason I have been avoiding baking bagels. It's not are national dish, but they pop up in more and more bakeries. Even the better ones. So time to give it a try with (plain) yeasted bagels (Reinhart's Crust and Crumb).

Pretty much followed the recipe, but got a warning signal, when the dough did not float in 15 seconds in my pan of cold water. Actually, no floating at all here. This is where I could have stopped, but what the h.. At least there was a consistency, because there was hardly any floating in the almost-boiling-water the next day either...

The windowpane test was ok, guess I need to work on the structure of the dough. Next time I will make a few different versions. Think my flour is maybe not the right kind.

BTW: it's bagel for a birthday, don't think I can fail here. Don't know yet what they taste like, but it sure smells great.

Note to my self: use our real oven next time.

Happy baking,

plasticookies's picture

Can a starter be taken over by local mircoorganisms?

August 14, 2010 - 9:07pm -- plasticookies

I had this ridiculous idea of starting a culture during my trip to San Francisco, but soon scrapped that idea after realizing *how* ridiculous that idea actually was. Anyhow, that got me thinking: If I could actually bring a San Francisco sourdough starter (dried) back to my home in Toronto, would the original SF bacteria and yeast be maintained in the starter?

trailrunner's picture

I am sorry for being so slow.  All  posted in the original thread on the SJ bread. I tried to answer all the great comments and questions. If there is something else please do ask. I love sharing and receiving on this board. c

wassisname's picture


If ever there was a time to make a hearty rye...

When mom returns from a trip to Germany with an assortment of Brotgewuerz and mustard recipes (gotta love a mom who knows), I think that's a sign that I need to get back to some rye bread.  She whipped up a few test batches of mustard, all mouthwatering, some sinus clearing, so I baked up some crusty rye.

It's about 60/40 whole wheat / whole rye using Peter Reinhart's method from WGB.  I fed my WW starter with rye and let it ferment for 12 hrs at room temp.  Worried that the starter may have spent too much of itself overnight I added a little instant yeast to the final dough, though originally I had intended to leave it out and go full sour. 

Things got a little wetter than they should have.  Not only was I a little out of practice on this recipe, but I switched WW flours as well.  "Sticky mess" would be one way to describe it.  But I persevered and went with it.  Every step was a near disaster but eventually I got the two loaves in the oven more or less intact.  The one that didn't try to ooze off the edge of the stone made it into the picture.

They went flat and wide, of course, but otherwise came out about as well as I could have hoped.  Crusty, airy, chewy, yummy.


Unfortunately, I ran out of mom's homemade pickles last week, drat!  So these will have to do.



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