The Fresh Loaf

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Shai's picture

Cheaty corn tortillas with VWG

November 19, 2015 - 12:38pm -- Shai

Hello all,

Well it's the pick of avocado season and there is a limit to how much toast with avocado one can eat (well, maybe not). So I'm craving some tasty fresh tortillas to eat with it.

The problem is that I have no access to any good (or even edible) tortillas and no masa harina to be found. To my understanding, one cannot use regular corn flour to make tortillas, as the dough won't hold. Many call for mixing corn and wheat flour, but I'm not a fan of wheat tortillas and don't want to dilute the corn flavor. 

in_quest's picture

Kefir Whey Sourdough No-Knead Dutch Oven Bread Questions

November 12, 2015 - 4:30pm -- in_quest

I'd really appreciate counsel from sage TFL members who have achieved more success than I with this kind of bread, or most of its key variables: no-knead technique, kefir whey, refrigerated fermentation, dutch oven baking.

My nirvana goal: a (mostly) reliable low-labor recipe and technique for a well-risen, tasty, holey, crusty artisan outcome (not a soft sandwich loaf).

Cher504's picture

Help with sprouting?

October 1, 2015 - 7:15am -- Cher504

I'm hoping one of you sprouting masters out there can give me some advice. I'm 3 days into sprouting some rye and barley seeds. I think the barley is doing well; I started with organic barley seeds with the hulls still on. I've cut into a few grains and it looks to me like the main shoots have grown as long as the whole seed, though they haven't protruded from the hull (except a few precocious guys). Here's how it looks

and a close-up:

tanyclogwyn's picture

Using malt extract - too much browning on crust?

September 29, 2015 - 2:39am -- tanyclogwyn

I am currently baking with 2 dsp (about 60g) of malt extract in a 600g loaf at 70% hydration.  The flour mix I use is 400g strong breadflour and 200g wholemeal rye.  I bake in (the UK) in an elderly Aga oven which is not easy to adjust finely for temperature.  I find the crust gets very dark and then burns quickly when toasted - with clouds of smoke in the breakfast time kitchen!

Is the sugar content of the malt extract accellerating the browning? Any comments would be most welcome.



AbeNW11's picture

A delicious recipe

September 20, 2015 - 12:11pm -- AbeNW11

Hi Everyone,

Just recommending a recipe today. Forgot to take photos to do a blog/recipe entry so just a link...

I halved everything, missed out the oil, added in 1 tablespoon of caraway seed and used a quarter of the yeast. So final recipe was...


foodie101's picture

Need help with Bread Recipe

August 16, 2015 - 12:26pm -- foodie101

Hello, So I have a request of you guys and hope you can help me out. I need a bread recipe with no salt, no sugar, needs to be whole wheat and PACKED with vegetables. The reason will be kind of odd for this forum. I am dealing with a sick parrot that will not eat. She seems to like bread and parrots need vegetables not seeds (people are often misinformed on this point). So, I need to figure out a way to pack pulverized frozen mixed vegetables, into mush or tiny, tiny pieces into whole wheat bread.

brianm's picture

Peter Reinhart books FREE

July 15, 2015 - 10:17am -- brianm

I have the The Bread Makers Apprentice & Whole Grain Breads by Peter, which I'm prepared to offer free to a genuine bread head.
I live in East Hampshire, England, this offer is for collection only from my address, I'm not prepared to post/insure.

Get back to me if you wish to take up the offer & tell me about your experiences, when you come to collect bring me some of your breads.



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