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The Fresh Loaf
News & Information for Amateur Bakers and
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The Bread Browser
Less is more
Help-having issues with my new dutch oven, the bread came out very chewy and thick bottom crust
Volkornbrot (100% Rye) Critique
Low carb Pizza
Low carb bread
A New Swedish Bakery In London
Sourdough Spelt Bialys with Caramelized Onions
what to do if / when you oven is fried
Would 'M' like my weak flour double Os?
DOUGHNUT preservatives / how to stop donuts going stale ?
Peter Reinhart's Pain au Levain with dense crumb
100% white weak flour
Honeyed Spelt and Oat
Oat Flax and Sprouted Barley Sourdough
Honey Spiced Rye.
Country Fair Entries
Open Invitation to Bakers to Visit Me in Cambodia
Tartine Style Country Loaf from Trevor Wilson
Is this overproofed?
Hobart C-100, 10 QT Commercial Mixer with two 10 Quart Bowls, Beater, Whip and Hook
Hobart N50, 5 QT Commercial Mixer Berry Blue with 5 Quart Bowl and Beater, RARE
Starters for low carb breads/crust
Green Onion Barajas
Bakery visits Zurich
100% white flour, warm, cold bulk and cold retard experiment
Weird SD Noodles for Strange Carbonara
apple walnut SD with semolina levain
Champlain warm, cold bulk and cold retard experiment