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Recent Comments
13 years 3 months
ago
on
The Pineapple Juice Solution, Part 2
Debra Wink
Maintenance strategy
13 years 3 months
ago
on
impromptu and unusual bread toppings
EvaB
Toasted pickle sandwiches
13 years 3 months
ago
on
100% Whole Wheat Sandwich Bread from...
EvaB
Gee David,
13 years 3 months
ago
on
dough temperature
ssor
Because I use my flour for pastry and biscuits
13 years 3 months
ago
on
SpudBuns (Sourdough Potato Rolls)
breadsong
Beautiful rolls, Glenn
13 years 3 months
ago
on
Oatmeal Maple Bread and More Baguettes...
breadsong
Our common inspiration
13 years 3 months
ago
on
My First Scali Bread
EvaB
A pinch is a pinch!
13 years 3 months
ago
on
Baker's Math and Soakers
proth5
Okay
13 years 3 months
ago
on
bleaching
ssor
I think that I will try
13 years 3 months
ago
on
Crostini di Cavolo Nero
EvaB
OHHHH!!!
13 years 3 months
ago
on
Hamelman's Five-Grain Sourdough...
hanseata
This bread
13 years 3 months
ago
on
Cinnamon Rolls
wassisname
In a word...
13 years 3 months
ago
on
Oatmeal Maple Bread and More Baguettes...
louie brown
Thanks, Larry.
13 years 3 months
ago
on
Luminita Cirstea’s Raisin-Rye (courtesy...
Mebake
This looks s yum, breadsong!!
13 years 3 months
ago
on
Why is an open crumb desired?
dmsnyder
Try once more @ Pat
13 years 3 months
ago
on
Whole Wheat Barley Bread
Mebake
Thanks, sue! Barley or naked
13 years 3 months
ago
on
Luminita Cirstea’s Raisin-Rye (courtesy...
wally
Well, you've certainly 'embraced' the rye with this bake...
13 years 3 months
ago
on
Baker's Math and Soakers
dmsnyder
Pace, Pat
13 years 3 months
ago
on
Baker's Math and Soakers
GSnyde
Levity @ J.
13 years 3 months
ago
on
Oatmeal Maple Bread and More Baguettes...
wally
Nice bakes, louie!
13 years 3 months
ago
on
roasted garlic in breadsticks
AnnaInMD
I just made Hamelman's Grissini and incorporated
13 years 3 months
ago
on
dough temperature
varda
Well its nice to see that
13 years 3 months
ago
on
Cinnamon Rolls
wally
Those look delicious!
13 years 3 months
ago
on
Whole Wheat Barley Bread
wally
Great looking bread as usual, Khalid!
13 years 3 months
ago
on
SpudBuns (Sourdough Potato Rolls)
wally
Nice bake, Glenn!
13 years 3 months
ago
on
Never saw a dough break down like this...
ehanner
Dough Breakdown
13 years 3 months
ago
on
Cinnamon Rolls
PMcCool
Oh boy!
13 years 3 months
ago
on
Whole Wheat Barley Bread
PMcCool
Beautiful to the eye
13 years 3 months
ago
on
Luminita Cirstea’s Raisin-Rye (courtesy...
louie brown
Raisins
13 years 3 months
ago
on
Whole Wheat Barley Bread
wassisname
Terrific!
13 years 3 months
ago
on
compare stand mixers: Cuisinart vs...
ZenSojourner
I have a Kitchenaid with the
13 years 3 months
ago
on
bleaching
totels
The only references I can find
13 years 3 months
ago
on
Why not bleached? Why such high Hyd. to...
kimemerson
the bleached or not bleached
13 years 3 months
ago
on
dough temperature
LindyD
I've wondered too
13 years 3 months
ago
on
dough temperature
GSnyde
Friction Factor Fiction Blaster
13 years 3 months
ago
on
Starting a Starter - Sourdough 101, a...
Ford
WW to AP
13 years 3 months
ago
on
dough temperature
ehanner
Dough Temperature in Real Life
13 years 3 months
ago
on
Why not bleached? Why such high Hyd. to...
flournwater
Bleached Flour is Not a Problem
13 years 3 months
ago
on
compare stand mixers: Cuisinart vs...
Optionparty
ElectroLux / Magic Mill
13 years 3 months
ago
on
Baker's Math and Soakers
proth5
Well David,
13 years 3 months
ago
on
Why not bleached? Why such high Hyd. to...
ehanner
Hydration and profile of Starter
13 years 3 months
ago
on
SpudBuns (Sourdough Potato Rolls)
GSnyde
Thanks, Hans
13 years 3 months
ago
on
dough temperature
PMcCool
A view from the cheap seats
13 years 3 months
ago
on
Why not bleached? Why such high Hyd. to...
mrfrost
Again, these are just
13 years 3 months
ago
on
Variety Baking Today
bobkay1022
Muffins
13 years 3 months
ago
on
First Struan
PMcCool
That's wonderful, Dowens8!
13 years 3 months
ago
on
high hydration pizza recipe in Peter...
TylerDavis
hey Roy - I had the dough in
13 years 3 months
ago
on
Bagel recipe problem
abbygirl
thank you!
13 years 3 months
ago
on
Baker's percentage Spreadsheet
Feelin Crumby
spreadsheet
13 years 3 months
ago
on
Whole Wheat Barley Bread
Syd
Lovely bake! As Hans said, a
13 years 3 months
ago
on
Improvised Baguette pan/mold
AnnaInMD
Sherri, I do not mean to intrude into your questions to Kahlid
13 years 3 months
ago
on
Whole Wheat Barley Bread
MadAboutB8
Very nice Khalid
13 years 3 months
ago
on
Adding Semolina/Durum flour to my pizza...
ZenSojourner
Chapatti flour isn't durum
13 years 3 months
ago
on
Whole Wheat Barley Bread
Mebake
Thank you, Hans! Its such an
13 years 3 months
ago
on
Whole Wheat Barley Bread
hansjoakim
Very nice!
13 years 3 months
ago
on
Doukhobor Bread Recipe
Thomas Parr
Doukhobor Bread
13 years 3 months
ago
on
Cider - another of those pesky words...
Mary Fisher
Joanna said ...
13 years 3 months
ago
on
high hydration pizza recipe in Peter...
rjerden
Retard dough for more flavor
13 years 3 months
ago
on
Why not bleached? Why such high Hyd. to...
swtgran
I have maintained my starter
13 years 3 months
ago
on
Why not bleached? Why such high Hyd. to...
kimemerson
Thanks. 1. I wasn't 100%
13 years 3 months
ago
on
Doukhobor Bread Recipe
breadmantalking
Doukhobor bread
13 years 3 months
ago
on
Baker's percentage Spreadsheet
breadmantalking
calculations spreadsheet
13 years 3 months
ago
on
The Pineapple Juice Solution, Part 2
oceanicthai
Bitter!
13 years 3 months
ago
on
Baker's Math and Soakers
Jaydot
Funny
13 years 3 months
ago
on
Never saw a dough break down like this...
Syd
You are welcome,
13 years 3 months
ago
on
SpudBuns (Sourdough Potato Rolls)
hansjoakim
Nice rolls!
13 years 3 months
ago
on
Yeast-less diaries: The sequel
hansjoakim
Thanks all!
13 years 3 months
ago
on
Improvised Baguette pan/mold
Mebake
Hi, Sherry! Which part of
13 years 3 months
ago
on
Never saw a dough break down like this...
OldWoodenSpoon
Very thorough Syd, thank you.
13 years 3 months
ago
on
Why is an open crumb desired?
proth5
When I read
13 years 3 months
ago
on
Improvised Baguette pan/mold
thehsmomof3
So what SHOULD I use to make baguettes as an amateur
13 years 3 months
ago
on
80 % Rye
MmeZeeZee
Thank you so much. It's not
13 years 3 months
ago
on
Baker's Math and Soakers
proth5
While I understand
13 years 3 months
ago
on
Never saw a dough break down like this...
OldWoodenSpoon
On revisiting those previous posts
13 years 3 months
ago
on
Why is an open crumb desired?
txfarmer
Several reasons
13 years 3 months
ago
on
Why is an open crumb desired?
dmsnyder
Not my point
13 years 3 months
ago
on
My First Try at 36-Hour SD Baguette
txfarmer
Yup, it's wet
13 years 3 months
ago
on
SpudBuns (Sourdough Potato Rolls)
GSnyde
That would work
13 years 3 months
ago
on
SpudBuns (Sourdough Potato Rolls)
GSnyde
Thanks, Sue
13 years 3 months
ago
on
Why is an open crumb desired?
proth5
A good hoagie roll
13 years 3 months
ago
on
SpudBuns (Sourdough Potato Rolls)
dmsnyder
Good looking rolls, Glenn!
13 years 3 months
ago
on
Rephrasing -- turning a liquid starter...
totels
Generally
13 years 3 months
ago
on
Why is an open crumb desired?
proth5
For breakfast?
13 years 3 months
ago
on
Baker's Math and Soakers
dmsnyder
Hydration neutral is a nice abstraction
13 years 3 months
ago
on
high hydration pizza recipe in Peter...
TylerDavis
success
13 years 3 months
ago
on
SpudBuns (Sourdough Potato Rolls)
MadAboutB8
Nice looking crumbs and
13 years 3 months
ago
on
Polenta Sourdough
MadAboutB8
Thanks for the link, Pete. I
13 years 3 months
ago
on
Why not bleached? Why such high Hyd. to...
mrfrost
Some possible answers
13 years 3 months
ago
on
Variety Baking Today
davidg618
Haven't tried them again.
13 years 3 months
ago
on
Baker's Math and Soakers
GSnyde
Same for adding soaked dried fruit
13 years 3 months
ago
on
Five-Grain Levain with Burghul (or...
MadAboutB8
Thanks Sylvia. Have fun with
13 years 3 months
ago
on
Bagel recipe problem
ZenSojourner
In Artisan Breads in 5
13 years 3 months
ago
on
Never saw a dough break down like this...
Syd
This happens to me a lot in
13 years 3 months
ago
on
Variety Baking Today
bobkay1022
Muffins
13 years 3 months
ago
on
Variety Baking Today
davidg618
Inspiring!
13 years 3 months
ago
on
Need some pointers on my first simple...
medex
which way are you leaning?
13 years 3 months
ago
on
using snow melted for water in...
flournwater
Regional Issue
13 years 3 months
ago
on
Why is an open crumb desired?
flournwater
Some Fools Get Lucky
13 years 3 months
ago
on
Why is an open crumb desired?
fthec
Hey Proth5
13 years 3 months
ago
on
dough temperature
varda
Ok
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