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Recent Comments
13 years 11 months
ago
on
Pane Casareccio di Genzano for a Spring...
wally
I am completely envious
13 years 11 months
ago
on
Zuccotto, a cake for all occasions
PMcCool
Sold! Where do I pick it up?
13 years 11 months
ago
on
Yozza and Rossnroller’s Great Wood...
wally
That's one tasty looking pizza!
13 years 11 months
ago
on
Why a starter in the first place?
AOJ
Yes, you can keep starter
13 years 11 months
ago
on
Why a starter in the first place?
Newfieguy
Pleasant hill grain
13 years 11 months
ago
on
The Bread That Would Not Die (Secret...
sharonk
Chia Seeds
13 years 11 months
ago
on
Updated Kitchen - Photos
breadinquito
precioso!
13 years 11 months
ago
on
Stretch and Fold
dsoleil
It all depends...
13 years 11 months
ago
on
Updated Kitchen - Photos
sagharbormo
Envy?
13 years 11 months
ago
on
Why a starter in the first place?
Postal Grunt
Freeze It
13 years 11 months
ago
on
Un-bleached flour
Royall Clark
Hi-Protein flour
13 years 11 months
ago
on
Un-bleached flour
Mini Oven
Seems to me you could try
13 years 11 months
ago
on
Why a starter in the first place?
Postal Grunt
Possible Authentication
13 years 11 months
ago
on
Why a starter in the first place?
Newfieguy
Also thanks for the tip on the yeast packets expiry dates!
13 years 11 months
ago
on
Whole wheat sourdough recipe -...
Postal Grunt
You Can Do It!
13 years 11 months
ago
on
Why a starter in the first place?
Newfieguy
Interesting
13 years 11 months
ago
on
Why a starter in the first place?
flournwater
Nonsense
13 years 11 months
ago
on
Whole wheat sourdough recipe -...
Mini Oven
Then don't add more than 1/4 c rye flour
13 years 11 months
ago
on
Starters - Are they ready?
Mini Oven
Yes, they seem to look ready
13 years 11 months
ago
on
Finally - I heard my bread sing!!
tananaBrian
Wait until you hear one
13 years 11 months
ago
on
Why a starter in the first place?
flournwater
Wind Fall May Not be a Plus
13 years 11 months
ago
on
Why a starter in the first place?
flournwater
Authenticatiion Sought
13 years 11 months
ago
on
i think this is an improved more open...
eatbread
i use Bob's Red Mill organic
13 years 11 months
ago
on
Collapsing starter - not feeding enough...
lacuna
moved to fridge
13 years 11 months
ago
on
i think this is an improved more open...
eatbread
look over there!
13 years 11 months
ago
on
i think this is an improved more open...
eatbread
well, the loaf didn't last
13 years 11 months
ago
on
i think this is an improved more open...
eatbread
well....
13 years 11 months
ago
on
speed and flour dustiness of impact vs...
Nickisafoodie
See this link
13 years 11 months
ago
on
Updated Kitchen - Photos
Barbara Krauss
The "before"
13 years 11 months
ago
on
Why a starter in the first place?
AOJ
It takes four days to get a
13 years 11 months
ago
on
Why a starter in the first place?
punainenkettu
You say that now...
13 years 11 months
ago
on
Why a starter in the first place?
Newfieguy
4 days to make a starter!?!
13 years 11 months
ago
on
Finally - I heard my bread sing!!
Mini Oven
Congratulations!
13 years 11 months
ago
on
Why a starter in the first place?
Marni
Getting Started with Starter
13 years 11 months
ago
on
Doc Tracy Saves Arizona from attack of...
EvaB
About oil
13 years 11 months
ago
on
Why a starter in the first place?
ananda
2 bits of advice here
13 years 11 months
ago
on
Numerous Corrections to Hamelman's...
00Eve00
Possibly found something..
13 years 11 months
ago
on
Help improve Swedish Sweet Rye bread...
amauer
Many Thanks!
13 years 11 months
ago
on
Why a starter in the first place?
Newfieguy
Hydration
13 years 11 months
ago
on
Why a starter in the first place?
Newfieguy
Wow this is all great info!
13 years 11 months
ago
on
i think this is an improved more open...
Doc Tracy
You have to share-
13 years 11 months
ago
on
Help improve Swedish Sweet Rye bread...
Doc Tracy
You stole my post, Mini!
13 years 11 months
ago
on
Help improve Swedish Sweet Rye bread...
smaxson
My Great Grandmother's recipe
13 years 11 months
ago
on
Why a starter in the first place?
davidg618
A couple of other point in sourdough's favor
13 years 11 months
ago
on
i think this is an improved more open...
techieelectric
Massive holes for a 100% whole wheat
13 years 11 months
ago
on
Whole Wheat Bread Texture
ananda
Look at this member's work
13 years 11 months
ago
on
WFO construction questions
dsoleil
Great information and pictures!
13 years 11 months
ago
on
i think this is an improved more open...
arlo
I'd say you did an excellent
13 years 11 months
ago
on
i think this is an improved more open...
Mebake
Nice, eatbread!
13 years 11 months
ago
on
WFO construction questions
boule
Halfway with mine
13 years 11 months
ago
on
Why a starter in the first place?
scottsourdough
You have to know the
13 years 11 months
ago
on
French bread: times and temps
petercook
Crispy crust
13 years 11 months
ago
on
Sourdough and metal-
Mini Oven
I'm not joking!
13 years 11 months
ago
on
Why a starter in the first place?
hutchndi
easier?
13 years 11 months
ago
on
make your own diastatic malt
Mini Oven
They are still drying.
13 years 11 months
ago
on
Pane Casareccio di Genzano for a Spring...
SylviaH
Beautiful weekend!
13 years 11 months
ago
on
Numerous Corrections to Hamelman's...
saraugie
:>)
13 years 11 months
ago
on
Numerous Corrections to Hamelman's...
Mini Oven
They would then print the 11th edition
13 years 11 months
ago
on
Struggles with sluggish sourdough...
mikeinnyc
Thank you!
13 years 11 months
ago
on
Help improve Swedish Sweet Rye bread...
Mini Oven
May I suggest going back to sourdough?
13 years 11 months
ago
on
Numerous Corrections to Hamelman's...
saraugie
I wonder
13 years 11 months
ago
on
Numerous Corrections to Hamelman's...
rainbowz
There's an 8th
13 years 11 months
ago
on
Struggles with sluggish sourdough...
jj1109
feeding that starter
13 years 11 months
ago
on
Struggles with sluggish sourdough...
mikeinnyc
my far simpler challenges
13 years 11 months
ago
on
Numerous Corrections to Hamelman's...
saraugie
I have the 7th
13 years 11 months
ago
on
Why a starter in the first place?
PaddyL
Sourdough for health benefits.
13 years 11 months
ago
on
Sourdough and metal-
EvaGal
Easy Tarnish Removal
13 years 11 months
ago
on
Un-bleached flour
Royall Clark
Hi protein flour
13 years 11 months
ago
on
Struggles with sluggish sourdough...
jj1109
I guess this shows the difference in flours...
13 years 11 months
ago
on
Un-bleached flour
LindyD
Hi-protein flour
13 years 11 months
ago
on
Swedish rye -- success and a hearty...
bmoo
yet more on molasses
13 years 11 months
ago
on
Pane Casareccio di Genzano for a Spring...
arlo
Happy to hear my state got a
13 years 11 months
ago
on
Help improve Swedish Sweet Rye bread...
bmoo
swedish rye
13 years 11 months
ago
on
James Beard awards 2010
longhorn
Keller Rocks!
13 years 11 months
ago
on
James Beard awards 2010
longhorn
I need to get that!
13 years 11 months
ago
on
Struggles with sluggish sourdough...
Debra Wink
I resptectfully disagree
13 years 11 months
ago
on
Numerous Corrections to Hamelman's...
dsoleil
One more set of errata to add to the list...
13 years 11 months
ago
on
Struggles with sluggish sourdough...
dlstanf2
Super Starter
13 years 11 months
ago
on
Bagels - this looks more like it
jennyloh
Boiling & Steaming
13 years 11 months
ago
on
Un-bleached flour
mcs
sounds like she's done some research already
13 years 11 months
ago
on
Why a starter in the first place?
scottsourdough
Pros and cons
13 years 11 months
ago
on
Pane Casareccio di Genzano for a Spring...
dmsnyder
What a wonderful weekend!
13 years 11 months
ago
on
Bread sculptures
althetrainer
Fish bread
13 years 11 months
ago
on
Half-baked frozen bread
longhorn
I prefer fully baked....
13 years 11 months
ago
on
Pane Casareccio di Genzano for a Spring...
LindyD
Enchanting
13 years 11 months
ago
on
gluten degradation in starters
UnConundrum
If you just fed your starter,
13 years 11 months
ago
on
Conference, Maine, July 29-31
UnConundrum
I'd really love to attend,
13 years 11 months
ago
on
i think this is an improved more open...
subfuscpersona
fabulous
13 years 11 months
ago
on
Doc Tracy Saves Arizona from attack of...
Doc Tracy
Taste the CROB-
13 years 11 months
ago
on
Posting In The Forums
LindyD
Discussed ....
13 years 11 months
ago
on
Why a starter in the first place?
LindyD
The glossary covers it
13 years 11 months
ago
on
Yozza and Rossnroller’s Great Wood...
yozzause
Hi Sylvia The time between
13 years 11 months
ago
on
Stretch and Fold
flournwater
Slam-it
13 years 11 months
ago
on
Why a starter in the first place?
wassisname
Flavor and...
13 years 11 months
ago
on
Yozza and Rossnroller’s Great Wood...
yozzause
Hi ROSS What a great post on
13 years 11 months
ago
on
Why a starter in the first place?
flournwater
Flavor
13 years 11 months
ago
on
Another question on starters...
JessicaT (not verified)
Hmmm.
13 years 11 months
ago
on
Pittsburgh
shericyng
Thankyou so much....I love KA
13 years 11 months
ago
on
Another question on starters...
flournwater
Bear with me - please
13 years 11 months
ago
on
Yozza and Rossnroller’s Great Wood...
dmsnyder
Great story, ross!
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