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Recent Comments
11 years 1 week
ago
on
Italian Tang Zhong, Fig, Hazelnut...
dabrownman
I didn't see a post
11 years 1 week
ago
on
TFL upgrade coming (very) soon
Floydm
Nods, the traffic numbers
11 years 1 week
ago
on
TFL upgrade coming (very) soon
Floydm
I'm hoping most user pictures
11 years 1 week
ago
on
TFL upgrade coming (very) soon
Floydm
The new version of the site
11 years 1 week
ago
on
TFL upgrade coming (very) soon
Floydm
Thanks for spotting those,
11 years 1 week
ago
on
TFL upgrade coming (very) soon
Floydm
Thanks, Lisa.
11 years 1 week
ago
on
Is tasty artisan bread still possible...
Laura T.
I believe she now sells gf
11 years 1 week
ago
on
Thermometers
CanuckJim
Different Materials
11 years 1 week
ago
on
Italian Tang Zhong, Fig, Hazelnut...
dabrownman
I say make
11 years 1 week
ago
on
Italian Tang Zhong, Fig, Hazelnut...
gmabaking
Beautiful Breads and Plating too
11 years 1 week
ago
on
Source for Large Food Safe Plastic Bags
jannrn
Source
11 years 1 week
ago
on
TFL upgrade coming (very) soon
Toad.de.b
Site ideas
11 years 1 week
ago
on
It has been a long time since my last...
Juergen Krauss
Gingerbread
11 years 1 week
ago
on
Italian Tang Zhong, Fig, Hazelnut...
dabrownman
When in China
11 years 1 week
ago
on
New to baking. Needing to avoid problem...
SonyaBakes
I didn't use whole wheat this time.
11 years 1 week
ago
on
Use of Chemicals to influence Maillard...
Greg D
Please Be Careful
11 years 1 week
ago
on
Hard red spring flour, retardation and...
mwilson
Hi Nico. I just made the most
11 years 1 week
ago
on
Is tasty artisan bread still possible...
clazar123
Excellent synopsis!
11 years 1 week
ago
on
New to baking. Needing to avoid problem...
isand66
Also, oil is not counted as
11 years 1 week
ago
on
TFL upgrade coming (very) soon
isand66
Floyd, I think the new site
11 years 1 week
ago
on
Sourdough Rye Fig Bread
isand66
I come to China about 4-5
11 years 1 week
ago
on
Sourdough Rye Fig Bread
Jerrywatts
Yeah, come and we can talk
11 years 1 week
ago
on
Italian Tang Zhong, Fig, Hazelnut...
chouette22
Talk about bringing all of your knowledge
11 years 1 week
ago
on
Storing Wheat Berries in Vacuum Sealed...
loafgeek
Janet, what are Gamma Lids?
11 years 1 week
ago
on
Laminated Yeasted Dough Construction
ananda
flour choice
11 years 1 week
ago
on
$20 flour?
loafgeek
I pay $19.10 for 50 lb bag of
11 years 1 week
ago
on
TFL upgrade coming (very) soon
lumos
Glad i popped in today and
11 years 1 week
ago
on
TFL upgrade coming (very) soon
cranbo
one issue...OK 2 issues
11 years 1 week
ago
on
New to baking. Needing to avoid problem...
cranbo
Breaking it down
11 years 1 week
ago
on
Sourdough Rye Fig Bread
isand66
I'm about 1200 miles to the
11 years 1 week
ago
on
What scared you the most about making...
PDLarry
whoa!
11 years 1 week
ago
on
Italian Tang Zhong, Fig, Hazelnut...
Toad.de.b
Leader of the Band(wagon), dab
11 years 1 week
ago
on
TFL upgrade coming (very) soon
Toad.de.b
Very clean
11 years 1 week
ago
on
Italian Tang Zhong, Fig, Hazelnut...
grind
Nicely stated.
11 years 1 week
ago
on
Now I know what you rye people are...
Yerffej
Hi Theresa, Are you aware
11 years 1 week
ago
on
Now I know what you rye people are...
pepperhead212
Rye contains gluten
11 years 1 week
ago
on
What scared you the most about making...
dabrownman
I was definately
11 years 1 week
ago
on
TFL upgrade coming (very) soon
Netvet007
Love it
11 years 1 week
ago
on
What scared you the most about making...
AdelK
Proofing
11 years 1 week
ago
on
Sourdough Rye Fig Bread
Jerrywatts
Tks isand 66,I really like
11 years 1 week
ago
on
What scared you the most about making...
embth
countertops
11 years 1 week
ago
on
Bagels with Diastatic and Non-Diastatic...
isand66
Thanks for sharing your
11 years 1 week
ago
on
Italian Tang Zhong, Fig, Hazelnut...
isand66
Another great looking bake
11 years 1 week
ago
on
What scared you the most about making...
PDLarry
Mmm extra texture! I'm still
11 years 1 week
ago
on
What scared you the most about making...
PDLarry
Salt?!
11 years 1 week
ago
on
Converting white starter to rye starter...
dabrownman
My rye starter
11 years 1 week
ago
on
What scared you the most about making...
PDLarry
Messy Hands
11 years 1 week
ago
on
What scared you the most about making...
PDLarry
Someday
11 years 1 week
ago
on
Use of Chemicals to influence Maillard...
MangoChutney
So, does that mean sodium
11 years 1 week
ago
on
Italian Tang Zhong, Fig, Hazelnut...
dabrownman
I'm glad you like the bread. It was a fun one to make.
11 years 1 week
ago
on
New to grinding, ratios wanted...
MangoChutney
My home-milled flour mix is
11 years 1 week
ago
on
Looking for Square Mold for Cocktail Rye
Boron Elgar
Looking for Square Mold for Cocktail Rye
11 years 1 week
ago
on
New to grinding, ratios wanted...
subfuscpersona
KA grain mill whole wheat flour - suggestions
11 years 1 week
ago
on
What scared you the most about making...
MangoChutney
Paint in the Dough
11 years 1 week
ago
on
Converting white starter to rye starter...
jeffesonm
Thanks all for the feedback.
11 years 1 week
ago
on
Italian Tang Zhong, Fig, Hazelnut...
dabrownman
\Well.
11 years 1 week
ago
on
What scared you the most about making...
cranbo
those look delicious, what
11 years 1 week
ago
on
Italian Tang Zhong, Fig, Hazelnut...
dabrownman
I only use
11 years 1 week
ago
on
What scared you the most about making...
SpoonandSparrow
Adding the salt
11 years 1 week
ago
on
Italian Tang Zhong, Fig, Hazelnut...
grind
Nice looking bread! I always
11 years 1 week
ago
on
Newbie's Log: Day 65
Floydm
Yay melon bread! Delicious
11 years 1 week
ago
on
Italian Tang Zhong, Fig, Hazelnut...
linder
Nice Baking and Is that Cheesecake I see?
11 years 1 week
ago
on
What scared you the most about making...
linder
Kneading Enough
11 years 1 week
ago
on
Rye Sourdough with Spelt and soaker
PDLarry
Very nice!!! Now I'm hungry
11 years 1 week
ago
on
New to grinding, ratios wanted...
NoobGrinder
No apologies necessary. One
11 years 1 week
ago
on
Problem - large holes on top of loaves...
rayel
Big Holes and Resolution
11 years 1 week
ago
on
Use of Chemicals to influence Maillard...
PeterS
That means that 168 grams of
11 years 1 week
ago
on
Granite countertop
Doc.Dough
Two drawbacks
11 years 1 week
ago
on
Hard red spring flour, retardation and...
clazar123
Need a flour clarification
11 years 1 week
ago
on
What scared you the most about making...
PaddyL
The rising bit
11 years 1 week
ago
on
Italian Tang Zhong, Fig, Hazelnut...
spahkee
Impact of doing tangzhong method
11 years 1 week
ago
on
Advice for Italian-style corn bread
Doc.Dough
Kneading by hand only?
11 years 1 week
ago
on
What scared you the most about making...
PDLarry
yum...
11 years 1 week
ago
on
What scared you the most about making...
carblicious
Gluten development and equipment requirement
11 years 1 week
ago
on
Hard red spring flour, retardation and...
mcs
OK Nico
11 years 1 week
ago
on
It has been a long time since my last...
merlie
Patisserie by Christophe Felder
11 years 1 week
ago
on
Rye Sourdough with Spelt and soaker
Mebake
Thanks, Jellatine Use the
11 years 1 week
ago
on
New to grinding, ratios wanted...
proth5
Sorry
11 years 1 week
ago
on
Rye Sourdough with Spelt and soaker
Mebake
Thanks, John! They were
11 years 1 week
ago
on
100% whole wheat with sourdough
dabrownman
Andding to
11 years 1 week
ago
on
100% whole wheat with sourdough
Grenage
My starter is slower with
11 years 1 week
ago
on
Advice for Italian-style corn bread
Jellatine
Hey Doc, thanks for all the
11 years 1 week
ago
on
Hard red spring flour, retardation and...
nicodvb
KA bread flour
11 years 1 week
ago
on
Advice for Italian-style corn bread
Doc.Dough
gluten development?
11 years 1 week
ago
on
Advice for Italian-style corn bread
Mini Oven
yes, you could reduce the yeast
11 years 1 week
ago
on
Advice for Italian-style corn bread
Jellatine
Hi Mini- I have not yet tried
11 years 1 week
ago
on
Oven Progress - the 5th week - FIRE!
Mini Oven
Black granite is a good choice
11 years 1 week
ago
on
Advice for Italian-style corn bread
Mini Oven
Have you tried scalding the corn meal/flour?
11 years 1 week
ago
on
Chicken Fat in Baking
Stuart Borken
My bagels, Hi Buster1948
11 years 1 week
ago
on
Chicken Fat in Baking
sharonk
Congratulations on your success!!
11 years 1 week
ago
on
Chicken Fat in Baking
Mini Oven
I think you may have to turn the pictures before uploading them
11 years 1 week
ago
on
Sourdough Rye Fig Bread
isand66
Great looking crust and
11 years 1 week
ago
on
Chicken Fat in Baking
Buster1948
Concerning Henrietta's discarded bagel -- It's a Sign!
11 years 1 week
ago
on
Chicken Fat in Baking
Buster1948
Chicken Fat Ramble
11 years 1 week
ago
on
100% whole wheat with sourdough
linder
Stretch and Folds
11 years 1 week
ago
on
100% whole wheat with sourdough
Schnipf
Yes, I use a mother starter
11 years 1 week
ago
on
Chicken Fat in Baking
Buster1948
How does one upload pictures?
11 years 1 week
ago
on
Chicken Fat in Baking
Buster1948
Alright, folks, it's Figueres versus Calderon in this one!
11 years 1 week
ago
on
100% whole wheat with sourdough
linder
Some ideas -
11 years 1 week
ago
on
Advice for Italian-style corn bread
Jellatine
Oh, and I have gotten it to
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