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The Fresh Loaf
News & Information for Amateur Bakers and
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Baking with my granddaughter
White Tin Loaf
50% spelt and soft white wheat flour
100% Whole Grain Bread – Mostly Rye with Some Sprouted Wheat
Sourdough pizza experiment
Beautiful big hole loaf from Pane Francese 1 flavorless & gummy
starter too active
Trying to get that Tartine Bread photo!
Nordic-Style Sprouted Buckwheat-Spelt Loaf
Second Bake of 2017
Cranberry Apple Sourdough with Pecans and Flax
[2017-07] Country Spelt Loaf
[2017-06] Standard Sesame Loaf
Croissant production...what type of flour do you use?
2 different pan loaves
40%rye with caraway
Short Flat 80% Rye Bread
The sum of many mistakes
Sistema storage containers at a good price (UK)
2017 First Bake!
Starter finally rises and falls, now what?
Second attempt of a French Baguette
First attempt at Baguette
Sourdough Petits Bâtons
Multigrain Day Bread with Black Sesame Seeds
Another go at 100% Durum (Pane di Altamura)
My bread :-)
Donuts for the no oven challenge