The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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MJ Sourdough's picture

How to decipher 100% sourdough from Sourdough combined with fresh/dry yeast

September 26, 2014 - 6:46pm -- MJ Sourdough


There are lots of bakeries and restaurants that serve 'sourdough' bread. However, most have sourdough levain plus commercial fresh/dry yeast. What are some key characteristics in terms of taste, look and texture that indicates that the baker has used a sourdough levain in conjunction commercial yeast.

Might be an interesting discussion.


sweetsadies's picture

Teaching a beginner to bake a bread (in one day)

September 5, 2014 - 12:22pm -- sweetsadies

A friend of mine is coming to visit and has one day with me where she wants to bake bread. She wants to learn a healthy bread.... 

Since it is one day and I really want it to be a success, I am struggling with what bread to do. 

I  was going to start a Tartine bread because I like how it looks and it is fun but then it takes too long. Then I have always had sure success with Peter Reinharts Anadama but I am not sure if she would consider this "healthy" then I thought Peter Reinharts  Struan ...

Monkadelic's picture

Help/advice required - dough turning to glue

August 31, 2014 - 4:48am -- Monkadelic

Hey folks,

So my dough's being really weird this past week.  Even relatively dry doughs quickly turn to glue when mixed.  If you have 95 seconds to spare, please observe this action-packed video.

I've never had this problem before.  The dough in that video is approx. 60% hydration, I believe,  You'll see that the dough starts to pick up, then quickly starts 'melting' around the 80 second mark.

StuartLeGa's picture

Baking bread using "farine ble noir"

August 28, 2014 - 1:45am -- StuartLeGa

Does anyone have any recipes for using this flour in bread -making - Normally used for pancakes and galettes but the bio shop from whom I purchased the flour said it can be mixed with the French equivalent of strong white flour (Type 65)

Can't find any recipes on line - help?

BaconBread's picture

Mold grew when we tried fermenting organic grapes for starter. Keep or toss?

August 26, 2014 - 12:03pm -- BaconBread

We decided to make our own starter from scratch and purchased organic grapes for this purpose.  2 days later, we have some fermentation going on... and mold too.  What did we do wrong?  Keep or toss?  I still have some fruit left over so I can try again.  We had it in a glass bowl loosely covered with plastic wrap on the counter.


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