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Recent Comments
11 years 10 months
ago
on
Newbie to milling- with a Country...
proth5
Lots of stuff on these pages about sifting
11 years 10 months
ago
on
An old favorite-Tarte Tatin
Franko
family traditions
11 years 10 months
ago
on
Sourdough in wheat and rye
dabrownman
Nice to hear
11 years 10 months
ago
on
Pathetic crust with high hydratation...
nicodvb
Of course
11 years 10 months
ago
on
I really need help with bakers...
henryruczynski
bakers percentage
11 years 10 months
ago
on
Is there a standard or convention for...
FlourChild
You mean after all that
11 years 10 months
ago
on
An old favorite-Tarte Tatin
SylviaH
Fine tuned
11 years 10 months
ago
on
34 yr old KA Mixer - capacity?
shastaflour
How'd it go, Tom?
11 years 10 months
ago
on
Newbie to milling- with a Country...
shastaflour
Thanks for experimenting!
11 years 10 months
ago
on
Introduction
SylviaH
'lol' You have
11 years 10 months
ago
on
Pathetic crust with high hydratation...
hansjoakim
Perhaps worth a try?
11 years 10 months
ago
on
From goo to good
Franko
a ways to go yet
11 years 10 months
ago
on
An old favorite-Tarte Tatin
Franko
I was curious
11 years 10 months
ago
on
King Arthur Sourdough recipe
heidiwilliams
Mine did not fare as well
11 years 10 months
ago
on
Hello from Caribbean
All at Sea
Good Point ...
11 years 10 months
ago
on
Altamura Style Bread Revisited
varda
Thanks so much Khalid. It
11 years 10 months
ago
on
Hamelman's Olive Levain, with...
thomaschacon (not verified)
Have you ever used salt-cured olives?
11 years 10 months
ago
on
Introduction
Toad.de.b
Thanks re:Intro
11 years 10 months
ago
on
Sprouted Whole Wheat Grains
dabrownman
I love sprouts too have been putting sprouts into
11 years 10 months
ago
on
Worktops and hands, floured or oiled?
proth5
@thomaschacon
11 years 10 months
ago
on
Worktops and hands, floured or oiled?
thomaschacon (not verified)
Three years and counting.
11 years 10 months
ago
on
Pathetic crust with high hydratation...
nicodvb
steaming
11 years 10 months
ago
on
Worktops and hands, floured or oiled?
Doc.Dough
Oil only when there is no alternative
11 years 10 months
ago
on
From goo to good
Mebake
Lovely, Franko!! Absolutely
11 years 10 months
ago
on
Storing sourdough starter?
henryruczynski
Sourdough maintained at room temperature
11 years 10 months
ago
on
Sprouted Whole Wheat Grains
Mebake
Hi, Izzat! Be aware of those
11 years 10 months
ago
on
Is there a standard or convention for...
thomaschacon (not verified)
Apoplectic fit.
11 years 10 months
ago
on
Altamura Style Bread Revisited
Mebake
Beautiful, Varda! You seem to
11 years 10 months
ago
on
Sourdough in wheat and rye
FlourChild
So glad that your dry starter
11 years 10 months
ago
on
Three French breads with three French...
Mebake
Absolute delight, this post
11 years 10 months
ago
on
Worktops and hands, floured or oiled?
proth5
I don't want to make this a controversy - because it isn't
11 years 10 months
ago
on
Worktops and hands, floured or oiled?
proth5
Trust me
11 years 10 months
ago
on
Is there a standard or convention for...
FlourChild
I'm also looking at
11 years 10 months
ago
on
Worktops and hands, floured or oiled?
thomaschacon (not verified)
I blame Peter Reinhart.
11 years 10 months
ago
on
Worktops and hands, floured or oiled?
Grenage
Thanks for the input! I think
11 years 10 months
ago
on
How does BBGA format do multi-stage...
thomaschacon (not verified)
Just a reprint.
11 years 10 months
ago
on
How does BBGA format do multi-stage...
thomaschacon (not verified)
Now I understand.
11 years 10 months
ago
on
How does BBGA format do multi-stage...
proth5
You list
11 years 10 months
ago
on
Worktops and hands, floured or oiled?
FlourChild
I use oil for kneading/
11 years 10 months
ago
on
Worktops and hands, floured or oiled?
proth5
But I
11 years 10 months
ago
on
How does BBGA format do multi-stage...
thomaschacon (not verified)
You and me both.
11 years 10 months
ago
on
How does BBGA format do multi-stage...
louie brown
Nancy's Moved On
11 years 10 months
ago
on
How does BBGA format do multi-stage...
thomaschacon (not verified)
Thanks, Pat.
11 years 10 months
ago
on
Worktops and hands, floured or oiled?
thomaschacon (not verified)
To prevent drying.
11 years 10 months
ago
on
Newbie to milling- with a Country...
pmiker
Doing the math, it appears I
11 years 10 months
ago
on
Worktops and hands, floured or oiled?
proth5
I'm in the minority on this
11 years 10 months
ago
on
Mothers Day YW Apple, Pecan Buckwheat...
dabrownman
Thanks FlourChild
11 years 10 months
ago
on
Worktops and hands, floured or oiled?
Grenage
Ah so a drier surface is less
11 years 10 months
ago
on
How does BBGA format do multi-stage...
louie brown
I make this bread often,
11 years 10 months
ago
on
Worktops and hands, floured or oiled?
thomaschacon (not verified)
It's different with every stage, every bread.
11 years 10 months
ago
on
How does BBGA format do multi-stage...
proth5
Here's my take
11 years 10 months
ago
on
Altamura Style Bread Revisited
varda
Intuition
11 years 10 months
ago
on
Altamura Style Bread Revisited
varda
Breadsong, It does seem hard to believe
11 years 10 months
ago
on
Dinkel-Walnussbrot - Spelt Walnut Bread
hanseata
I must admit,
11 years 10 months
ago
on
How does BBGA format do multi-stage...
thomaschacon (not verified)
Please share.
11 years 10 months
ago
on
Flax seed Sourdough, what a hit
Yerffej
I do use room temperature
11 years 10 months
ago
on
Newbie to milling- with a Country...
Yerffej
The bran accounts for about
11 years 10 months
ago
on
Mothers Day YW Apple, Pecan Buckwheat...
isand66
Those pancakes look
11 years 10 months
ago
on
Braiding bread dough. Where the heavy...
ibor
Possibly. But you are
11 years 10 months
ago
on
Sourdough in wheat and rye
jarkkolaine
I should take better care of my starter... :)
11 years 10 months
ago
on
Flax seed Sourdough, what a hit
Connie.
Thanks Floyd
11 years 10 months
ago
on
Flax seed Sourdough, what a hit
Connie.
3 hours autolyse
11 years 10 months
ago
on
Flax seed Sourdough, what a hit
Connie.
Thanks Jeff, to be honest I
11 years 10 months
ago
on
Flax seed Sourdough, what a hit
Connie.
Thanks Dragonbones, I
11 years 10 months
ago
on
Sourdough in wheat and rye
PiPs
Hi Jarkko, Glad your starter
11 years 10 months
ago
on
An old favorite-Tarte Tatin
Franko
proportions
11 years 10 months
ago
on
How does BBGA format do multi-stage...
Yippee
You're welcome.
11 years 10 months
ago
on
An old favorite-Tarte Tatin
Franko
cheese please!
11 years 10 months
ago
on
Braiding bread dough. Where the heavy...
Stuart Borken
Is it possible to over mix dough?
11 years 10 months
ago
on
Introduction
GregS
Yeasted breads
11 years 10 months
ago
on
An old favorite-Tarte Tatin
Franko
to the nth
11 years 10 months
ago
on
An old favorite-Tarte Tatin
hansjoakim
Wonderful dessert, Franko!
11 years 10 months
ago
on
A protocol request re: steaming
gary.turner
The surface temperature
11 years 10 months
ago
on
An old favorite-Tarte Tatin
Franko
subject to interpretation...but
11 years 10 months
ago
on
Three French breads with three French...
PiPs
Thanks for popping by
11 years 10 months
ago
on
Altamura Style Bread Revisited
rossnroller
Surrendering to the bread muses...
11 years 10 months
ago
on
Three French breads with three French...
breadsong
trois pains belles :^)
11 years 10 months
ago
on
Three French breads with three French...
PiPs
Thanks Franko, Good to hear
11 years 10 months
ago
on
An old favorite-Tarte Tatin
dmsnyder
Your tarte Tatin looks wonderful, Franko!
11 years 10 months
ago
on
Altamura Style Bread Revisited
breadsong
so colorful :^)
11 years 10 months
ago
on
An old favorite-Tarte Tatin
PiPs
You know I was leafing
11 years 10 months
ago
on
An old favorite-Tarte Tatin
breadsong
tarte Tatin!
11 years 10 months
ago
on
An old favorite-Tarte Tatin
Franko
butter
11 years 10 months
ago
on
A protocol request re: steaming
bnom
thanks
11 years 10 months
ago
on
An old favorite-Tarte Tatin
Franko
minor sins
11 years 10 months
ago
on
Altamura Style Bread Revisited
varda
Thank you Syd
11 years 10 months
ago
on
Using whole wheat vs. bread or AP flour
pmiker
I've got some VWG but rarely
11 years 10 months
ago
on
An old favorite-Tarte Tatin
varda
Wow
11 years 10 months
ago
on
Three French breads with three French...
Franko
a tad late...
11 years 10 months
ago
on
Introduction
dabrownman
I like
11 years 10 months
ago
on
Introduction
dabrownman
Heck man
11 years 10 months
ago
on
Using whole wheat vs. bread or AP flour
barryvabeach
Mike , there are some books
11 years 10 months
ago
on
Sausage
ssorllih
Excellant discription of
11 years 10 months
ago
on
Altamura Style Bread Revisited
Syd
Great baking Varda. Lovely
11 years 10 months
ago
on
Chipolte Cheddar, Smoked Onions Potato...
isand66
Thanks Flour Child!
11 years 10 months
ago
on
I really need help with bakers...
ssorllih
When ever I make bread I
11 years 10 months
ago
on
Introduction
carblicious
Great introduction
11 years 10 months
ago
on
a never ending obsession for tartine...
dabrownman
My goodness!
11 years 10 months
ago
on
An old favorite-Tarte Tatin
dabrownman
I love the puff
11 years 10 months
ago
on
A protocol request re: steaming
gary.turner
Presuming a true A/B
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