Skip to main content
The Fresh Loaf
News & Information for Amateur Bakers and
You are here
The Bread Browser
Is this underproofed?
Getting antsy, waiting on Slow-Moe2
Just saying hi
Vermont SD, as baguettes of course
Earl Grey Infused Dried Fruit with Nuts
Sunday usually gets better results than saturday
Please help me troubleshoot blowout
Baguette/higher protein flour troubleshooting help?
Hole-grain 100% bread problems
This is how I roll...baguettes, baby!
Hot Cross Buns - aced!
My Go to Norwich sourdough
99.2% WG Durum; 60% WG Red Fife / Rye; always make it *yours*
50 Percent Whole Sprouted 7 Grain Sourdough
Soft pull apart dinner rolls
More consistency, but let's talk about steam
Bread Ring Beta
Daybreak Mill 12 Grain Sourdough
Multigrain sourdough with seeds
100% WG Durum, 40% Rye (60% WG), open fields and open mind...
An alien came out of my oven
Almost a Baguette...
Easter Bread & Sprouted Struan Bread using 90-100% Sprouted Flour
Baguette shaping quest continued