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Recent Comments
12 years 7 months
ago
on
Is this the diffinitive answer to that...
EvaB
Very nice chart
12 years 7 months
ago
on
The First UK & Beyond TFLers Get-...
Ruralidle
Chauffeur
12 years 7 months
ago
on
Is this the diffinitive answer to that...
EvaB
Not really,
12 years 7 months
ago
on
Hamelman's WW levain, Croque...
EvaB
If you think dieting is bad,
12 years 7 months
ago
on
Photography For Bakers - Venturing...
GermanFoodie
Here are a few pointers
12 years 7 months
ago
on
Jan Hedh book released - but no weight...
Salilah
yes but it's cute!
12 years 7 months
ago
on
Is this the diffinitive answer to that...
EvaB
That's your cup
12 years 7 months
ago
on
Is this the diffinitive answer to that...
EvaB
Yes,
12 years 7 months
ago
on
The First UK & Beyond TFLers Get-...
Salilah
Heya
12 years 7 months
ago
on
Jan Hedh book released - but no weight...
lumos
I agree with Mini. they
12 years 7 months
ago
on
Jan Hedh book released - but no weight...
Mini Oven
You're looking at a lot of work to convert
12 years 7 months
ago
on
Is this the diffinitive answer to that...
EvaB
Not really a joke
12 years 7 months
ago
on
The First UK & Beyond TFLers Get-...
lumos
@bluesaturn & cfmuirhead
12 years 7 months
ago
on
Jan Hedh book released - but no weight...
Salilah
Thanks bshuval!
12 years 7 months
ago
on
Jan Hedh book released - but no weight...
bshuval
Here are the ingredients from the version I have
12 years 7 months
ago
on
The First UK & Beyond TFLers Get-...
lumos
It is not north of Oxford.
12 years 7 months
ago
on
Why do I keep two starters
nicodvb
my starter thanks :-) and a note
12 years 7 months
ago
on
Jan Hedh's 'Artisan Breads...
Salilah
will check
12 years 7 months
ago
on
Book Release: Inside the Jewish Bakery
Salilah
UK also out of stock!
12 years 7 months
ago
on
Why do I keep two starters
FoodFascist
Thanks all, I'm currently
12 years 7 months
ago
on
Photography For Bakers - Venturing...
thomaschacon (not verified)
Macro
12 years 7 months
ago
on
Photography For Bakers - Venturing...
thomaschacon (not verified)
Lighting, multiplicity, processing.
12 years 7 months
ago
on
Is this the diffinitive answer to that...
Candango
Boston Cooking School
12 years 7 months
ago
on
Subbing butter for shortening
FoodFascist
Good quality butter is around
12 years 7 months
ago
on
Converting oz. to grams ?
tomcatsgirl
Thank you all for your
12 years 7 months
ago
on
The First UK & Beyond TFLers Get-...
cfmuirhead
car journey instead?
12 years 7 months
ago
on
Is Canadian Flour Better Than American?
jackie9999
I mainly use unbleached bread
12 years 7 months
ago
on
Problem: Dough is resistant to...
richkaimd
Looking for a mentor? Post a note...
12 years 7 months
ago
on
Cakes fotók.
bemonkey
Great.
12 years 7 months
ago
on
Photography For Bakers - Venturing...
HeidiH
Yes, I agree
12 years 7 months
ago
on
Photography For Bakers - Venturing...
bemonkey
Ross, I am glad you started
12 years 7 months
ago
on
Converting oz. to grams ?
suave
I consider baking ounce to be
12 years 7 months
ago
on
The First UK & Beyond TFLers Get-...
bluesaturn
Would anybody cycle with me
12 years 7 months
ago
on
The First UK & Beyond TFLers Get-...
lumos
@ Tom and other participants from Oxford area
12 years 7 months
ago
on
Why do I keep two starters
nicodvb
my rye
12 years 7 months
ago
on
Anybody heard of "Inside the...
DeeElle
Happy Birthday to Me!
12 years 7 months
ago
on
The First UK & Beyond TFLers Get-...
tanyclogwyn
TFL get-together
12 years 7 months
ago
on
The First UK & Beyond TFLers Get-...
lumos
UPDATE NO. 5 - Possible Date!
12 years 7 months
ago
on
Light and Dark Rye
nicodvb
massive starch attack
12 years 7 months
ago
on
Light and Dark Rye
lumos
Aha! I use Panasonic LUMIX!
12 years 7 months
ago
on
High-Gluten Flour Disaster
Stuart Borken
Bagels with Vital Wheat Gluten
12 years 7 months
ago
on
High-Gluten Flour Disaster
yozzause
Gluten is derived from flour
12 years 7 months
ago
on
Why do I keep two starters
Janetcook
Hi FF, Sounds like you are
12 years 7 months
ago
on
Hamelman's WW levain, Croque...
Juergen Krauss
Wonderful texture
12 years 7 months
ago
on
Why do I keep two starters
Juergen Krauss
Loads of different systems ...
12 years 7 months
ago
on
Light and Dark Rye
PiPs
Thanks Franko, Those links
12 years 7 months
ago
on
Light and Dark Rye
PiPs
I'll admit, I have to
12 years 7 months
ago
on
Converting oz. to grams ?
Maverick
Baker's percentage
12 years 7 months
ago
on
Converting oz. to grams ?
Janetcook
I have a kitchen caluculator
12 years 7 months
ago
on
Making French Bread With T-55 Flour...
Yerffej
I would like to offer a
12 years 7 months
ago
on
Is this the diffinitive answer to that...
Chuck
this is a joke, right?
12 years 7 months
ago
on
Converting oz. to grams ?
Chuck
it depends on when you round
12 years 7 months
ago
on
Light and Dark Rye
rossnroller
Ta for the extra info on your camera, Phil.
12 years 7 months
ago
on
Is this the diffinitive answer to that...
flournwater
Not Again ..
12 years 7 months
ago
on
Problem: Dough is resistant to...
breadbakin fool
Website is the mentor
12 years 7 months
ago
on
Subbing butter for shortening
flournwater
Link
12 years 7 months
ago
on
Making French Bread With T-55 Flour...
Gymnopodie
BETTER!
12 years 7 months
ago
on
Hamelman's WW levain, Croque...
rossnroller
Thanks a lot for your comments, Franko.
12 years 7 months
ago
on
Hamelman's WW levain, Croque...
rossnroller
Hiya David!
12 years 7 months
ago
on
Hamelman's WW levain, Croque...
rossnroller
Yeah, it's not fair, is it?
12 years 7 months
ago
on
Hamelman's WW levain, Croque...
rossnroller
Hiya Phil.
12 years 7 months
ago
on
High-Gluten Flour Disaster
thomaschacon (not verified)
There's worse.
12 years 7 months
ago
on
High-Gluten Flour Disaster
larryparis10
ACK Indeed
12 years 7 months
ago
on
High-Gluten Flour Disaster
thomaschacon (not verified)
Ack!
12 years 7 months
ago
on
High-Gluten Flour Disaster
larryparis10
Maybe? Good Clue
12 years 7 months
ago
on
Is this the diffinitive answer to that...
thomaschacon (not verified)
Re: USDA Nutritional Values Database
12 years 7 months
ago
on
High-Gluten Flour Disaster
thomaschacon (not verified)
You could have bought Vital Wheat Gluten.
12 years 7 months
ago
on
Light and Dark Rye
Franko
Marvelous ryes Phil!
12 years 7 months
ago
on
Looking for a fantastic olive bread...
3 Olives
Please tell me what's missing
12 years 7 months
ago
on
Multi-grain Struan
Janetcook
Lloyd, Thanks for the
12 years 7 months
ago
on
Hamelman's WW levain, Croque...
Franko
perfect for sandwiches
12 years 7 months
ago
on
Face bread
varda
I think these are my favorites
12 years 7 months
ago
on
Is this the diffinitive answer to that...
Elagins
We have the definitive conversion chart
12 years 7 months
ago
on
Is this the diffinitive answer to that...
Mary Clare
That's some heavy flour!
12 years 7 months
ago
on
First miche and 2nd sourdough loaf
Ruralidle
Miche #1
12 years 7 months
ago
on
Can anyone recommend a good,...
charbono
Digital Scale
12 years 7 months
ago
on
Problem: Dough is resistant to...
BKSinAZ
You say write a note, where?
12 years 7 months
ago
on
Hamelman's WW levain, Croque...
dmsnyder
Gorgeous loaf, Ross!
12 years 7 months
ago
on
Hamelman's WW levain, Croque...
EvaB
looks totally yummy!
12 years 7 months
ago
on
Bread frustration! not my fault edition
EvaB
Just about every loaf of bread I've
12 years 7 months
ago
on
Anybody heard of "Inside the...
EvaB
Still waiting for mine
12 years 7 months
ago
on
Rustic Tuscany Bread
EvaB
Hot Pockets
12 years 7 months
ago
on
Problem: Dough is resistant to...
richkaimd
Use this website to find a mentor
12 years 7 months
ago
on
Book Release: Inside the Jewish Bakery
Rosalie
My order is in
12 years 7 months
ago
on
Baking A Baguette with High Protein...
mcs
i agree with thomaschacon
12 years 7 months
ago
on
Multi-grain Struan
loydb
Correct
12 years 7 months
ago
on
Converting oz. to grams ?
dwcoleman
1 oz = 28g in my book
12 years 7 months
ago
on
Baking A Baguette with High Protein...
thomaschacon (not verified)
It's magic.
12 years 7 months
ago
on
Problem: Dough is resistant to...
BKSinAZ
Wish I knew someone like you
12 years 7 months
ago
on
XXII – Pissaladiere “Lighthouse Bakery...
lumos
LOL!! Yeah, tell him it's
12 years 7 months
ago
on
My Daily Bread
century
Experimenting
12 years 7 months
ago
on
Baking A Baguette with High Protein...
aakoh
Could be the lower hydration
12 years 7 months
ago
on
Baking A Baguette with High Protein...
thomaschacon (not verified)
That is an open crumb.
12 years 7 months
ago
on
XXII – Pissaladiere “Lighthouse Bakery...
AnnaInMD
I love anchovies, just trying to figure out what to tell my
12 years 7 months
ago
on
Baking A Baguette with High Protein...
aakoh
Results of bake...
12 years 7 months
ago
on
Book Release: Inside the Jewish Bakery
Trishinomaha
My Book Came Today!
12 years 7 months
ago
on
Light and Dark Rye
Janetcook
Hi Phil, I like that, serial
12 years 7 months
ago
on
Odd smell
sadears
Smell
12 years 7 months
ago
on
Book Release: Inside the Jewish Bakery
tananaBrian
I received my copy
12 years 7 months
ago
on
Formatting change on this site
Janetcook
My mail box is full this
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