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Recent Comments
12 years 3 months
ago
on
Craig Ponsford's Ciabatta from...
FlourChild
mrfrost, thanks for the
12 years 3 months
ago
on
Question on using little to large...
PiPs
A couple of thoughts
12 years 3 months
ago
on
Question on using little to large...
Janetcook
Small vs Large amount of SD
12 years 3 months
ago
on
Tartine Bread
suzyr
New Tartine
12 years 3 months
ago
on
LOW SODIUM BAKING
LindyD
Reduce percentage
12 years 3 months
ago
on
how old is your starter?
LindyD
Four tasty years
12 years 3 months
ago
on
Question on using little to large...
sournewb71
The temperature chart is
12 years 3 months
ago
on
New Years Baking
Janetcook
Glenn, I just read that too.
12 years 3 months
ago
on
New Years Baking
proth5
Mysteries wrapped in Enigmas
12 years 3 months
ago
on
At Last! The baguette crumb I've...
Elagins
I used Giusto's Unbleached Artisan Flour
12 years 3 months
ago
on
Craig Ponsford's Ciabatta from...
mwilson
I like this recipe because it
12 years 3 months
ago
on
GERMAN BROTCHEN
hanseata
Greatest fan
12 years 3 months
ago
on
At Last! The baguette crumb I've...
clazar123
So is this a good synopsis of how to get open crumb?
12 years 3 months
ago
on
Craig Ponsford's Ciabatta from...
mrfrost
There was a video, here and
12 years 3 months
ago
on
help with ww bread - wheat gluten/...
barryvabeach
Ray, not sure I understand.
12 years 3 months
ago
on
New Years Baking
Janetcook
SAF-INSTANT
12 years 3 months
ago
on
New Years Baking
GSnyde
Factories in Alabama and Iowa
12 years 3 months
ago
on
how old is your starter?
proth5
I have heard
12 years 3 months
ago
on
Help for the Crumb of My WW Loaf
Frequent Flyer
most of those criteria are met in Reinhart's epoxy method
12 years 3 months
ago
on
At Last! The baguette crumb I've...
proth5
Bagutte Mixing
12 years 3 months
ago
on
Should sweet enriched dough be...
proth5
The purpose
12 years 3 months
ago
on
New Years Baking
proth5
I continue
12 years 3 months
ago
on
GERMAN BROTCHEN
Yundah
You will love these
12 years 3 months
ago
on
Slovenian Potica Rolls (Nut Rolls)
breadbakin fool
slovenian Nut Rolls
12 years 3 months
ago
on
Bulking a Starter
vtsteve
Scaling up a starter
12 years 3 months
ago
on
Needed: Recipe for German Pfeffernusse...
crazyknitter
what is the differenct between lebkuchen and this (pfeffernuese)
12 years 3 months
ago
on
Help for the Crumb of My WW Loaf
clazar123
It sounds too dry
12 years 3 months
ago
on
New Toronto Member
gmagmabaking2
Been looking
12 years 3 months
ago
on
GERMAN BROTCHEN
crazyknitter
My fondest memories of my
12 years 3 months
ago
on
help with ww bread - wheat gluten/...
crazyknitter
I have definitely been
12 years 3 months
ago
on
New Toronto Member
dwcoleman
I'm going to build one next
12 years 3 months
ago
on
To steam or not to steam...
hanseata
Oven space
12 years 3 months
ago
on
help with ww bread - wheat gluten/...
hanseata
Taste
12 years 3 months
ago
on
Baguettes with poolish
vtsteve
Steam and temperature
12 years 3 months
ago
on
Peter Reinharts Seed Culture
alpenrose
Hi All: Your thoughts are
12 years 3 months
ago
on
how old is your starter?
G-man
Stories and perspective
12 years 3 months
ago
on
Pie Crust Superdome
PMcCool
Sounds like our first Thanksgiving dinner
12 years 3 months
ago
on
To steam or not to steam...
breadforfun
Temperature difference is the main thing
12 years 3 months
ago
on
To steam or not to steam...
hanseata
Hot water
12 years 3 months
ago
on
Question on using little to large...
breadforfun
here's one link
12 years 3 months
ago
on
Help for the Crumb of My WW Loaf
Frequent Flyer
I grind...
12 years 3 months
ago
on
To steam or not to steam...
bnom
my variation and a question
12 years 3 months
ago
on
how old is your starter?
varda
Ditto to what Eric said
12 years 3 months
ago
on
help with slashing
Mukoseev
Bread Scoring
12 years 3 months
ago
on
perforated pizza pan
varda
I use perforated pans
12 years 3 months
ago
on
Question on using little to large...
breadforfun
it's more subtle than that
12 years 3 months
ago
on
perforated pizza pan
MNBäcker
Yes
12 years 3 months
ago
on
Question on using little to large...
nycbaker11
Keeping a close eye on this thread :)
12 years 3 months
ago
on
Help for the Crumb of My WW Loaf
ClimbAway
Good to know it's not just
12 years 3 months
ago
on
Help for the Crumb of My WW Loaf
Frequent Flyer
me too
12 years 3 months
ago
on
help with ww bread - wheat gluten/...
crazyknitter
Thank you, everyone.
12 years 3 months
ago
on
It's just bread...
HeidiH
When even a dirty oven mitt ...
12 years 3 months
ago
on
First bread of the year..
Schola
first bread of the year
12 years 3 months
ago
on
help with slashing
Schola
good scoring
12 years 3 months
ago
on
help with slashing
Schola
scoring tutorial
12 years 3 months
ago
on
Effective 1/1/12, New Enhancements to...
Elagins
Credit card functionality is now up and running
12 years 3 months
ago
on
how old is your starter?
G-man
One year
12 years 3 months
ago
on
It was SOUR !
G-man
Reducing the sour
12 years 3 months
ago
on
First bread of the year..
gvz
Thanks
12 years 3 months
ago
on
It was SOUR !
dwcoleman
It's your levain, Stan from
12 years 3 months
ago
on
how old is your starter?
ehanner
About 3 years old
12 years 3 months
ago
on
how old is your starter?
thomaschacon (not verified)
Mathilde VI is 3 months old.
12 years 3 months
ago
on
It was SOUR !
thomaschacon (not verified)
There's nothing wrong with not liking sour.
12 years 3 months
ago
on
how old is your starter?
Breadboard
I have two starters
12 years 3 months
ago
on
Slovenian Potica Rolls (Nut Rolls)
R.Acosta
Pretty!
12 years 3 months
ago
on
My First Attempt at Whole Wheat Bread
R.Acosta
Thanks Eric! I was very happy
12 years 3 months
ago
on
how old is your starter?
gmagmabaking2
new to this
12 years 3 months
ago
on
how old is your starter?
swtgran
Probably 25+ years old.
12 years 3 months
ago
on
Sourdough boule in cast iron
Breadboard
Buttermilk Sugar Brot
12 years 3 months
ago
on
Pie Crust Superdome
thomaschacon (not verified)
That might just do the trick.
12 years 3 months
ago
on
"fixing" a starter gone chessy
rolls
well, not sure if im doing
12 years 3 months
ago
on
Larraburu two - variations on a classic...
hanseata
Thanks for the absolution,
12 years 3 months
ago
on
Danish dough whisk diff to dough whisk?
rolls
i wish it was that easy to
12 years 3 months
ago
on
Alan Scott oven in Eastern PA
Davidkatz
A visit?
12 years 3 months
ago
on
Larraburu two - variations on a classic...
dmsnyder
The dough is low hydration, Patrick.
12 years 3 months
ago
on
Pie Crust Superdome
ehanner
I nuke the apples first
12 years 3 months
ago
on
My First Attempt at Whole Wheat Bread
ehanner
Looks pretty darn good
12 years 3 months
ago
on
Hamleman's 80% 3-stage detmolder...
Mebake
Why, thanks, Nico! That is
12 years 3 months
ago
on
Larraburu two - variations on a classic...
patnx2
thank you
12 years 3 months
ago
on
help with slashing
AW
Surface Tension
12 years 3 months
ago
on
Ciabatta still slightly wet after 20...
Darxus
Resistive element?
12 years 3 months
ago
on
perforated pizza pan
Diane
Stone on rack?
12 years 3 months
ago
on
Ciabatta still slightly wet after 20...
flournwater
Single Probe
12 years 3 months
ago
on
Happy New Year
MNBäcker
Ahh, the memories...
12 years 3 months
ago
on
perforated pizza pan
MNBäcker
Cookie Sheet and parchment paper
12 years 3 months
ago
on
Has anyone made a SOFT 100% Whole Wheat...
ngabriel
Wow!
12 years 3 months
ago
on
New Years Baking
LindyD
A lovely way to start a new
12 years 3 months
ago
on
Peter Reinharts Seed Culture
jcking
Stir it up
12 years 3 months
ago
on
help with ww bread - wheat gluten/...
hanseata
Why add something
12 years 3 months
ago
on
help with ww bread - wheat gluten/...
rayel
no added wheat gluten/ enhancers
12 years 3 months
ago
on
Larraburu two - variations on a classic...
dmsnyder
Thanks, Karin!
12 years 3 months
ago
on
First bread of the year..
hanseata
Einkorn
12 years 3 months
ago
on
Wet dough final proofing and spreading
breadforfun
You should develop the gluten
12 years 3 months
ago
on
Larraburu two - variations on a classic...
hanseata
Inspirational
12 years 3 months
ago
on
Troubleshooting Struan Bread
hjarta
I'm using the recipe linked
12 years 3 months
ago
on
Troubleshooting Struan Bread
hjarta
I think you may be right.
12 years 3 months
ago
on
Troubleshooting Struan Bread
breadforfun
which recipe?
12 years 3 months
ago
on
Wet dough final proofing and spreading
breadforfun
You're right Jay
12 years 3 months
ago
on
Has anyone made a SOFT 100% Whole Wheat...
cranbo
ngabriel, search these forums
12 years 3 months
ago
on
help with slashing
LindyD
See scoring tutorial
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