The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Any type of bread that doesn't fall into the other buckets: herb breads, sandwich breads, fruit and nut breads, anything else you enjoy.

BXMurphy's picture

YW Success! Old sprouts OK?

August 27, 2016 - 9:04pm -- BXMurphy

I'm proud to report that I hatched a Yeast Water that raised a levain in 10 hours. I'm psyched! Forgive me for crowing but where else can I go to share a success with people who "get it?" :)

I did a bunch of reading... teketeke, RonRay, a whole lot of others, and followed dabrownman's Yeast Water Primer which turned out to be bulletproof. Thank you, everyone!

I'm going to bake dabrownman's 100% Nothing bread.

bakerbeau's picture

Making Bagels with Asian Bottled Lye Water

August 20, 2016 - 12:02pm -- bakerbeau

Hi everyone. I was just in our local Asian market and found bottles of Tropics brand lye water.  It is only two ingredients: water and sodium hydroxide.  I bought it with the intention of using it in place of baking soda when making bagels.

Unfortunately, the bottle contains no information on the strength of the mixture and I cannot locate any recipes that say how much of the lye water to use in the boiling bath.

I know a few people on TFL have mentioned using the same product for this purpose- any chance someone can give me a safe starting point for use?

SugarOwl's picture

Are Kithen aid mixer recipes more wet in general?

August 18, 2016 - 12:28pm -- SugarOwl

Hi all,
I was looking at my kitchen aid recipe book and the water content is 83%? I think I did the math right, but are mixer recipes just wetter in general? I recently used my mixer to make the Cafeteria Lady rolls and it was a very wet dough, I only had to add a few tablespoons of flour to get it to pull away from the bowl. The rolls came out very well. It was maybe a brioche dough?(

Poupic's picture

New here. I bake bread for a long time

August 13, 2016 - 10:12am -- Poupic

White flour is no problem at all for baking. I was diagnosed as pre diabetic and reversed it partly by baking bread from whole wheat stone ground (Big flour particles). I now add vital gluten and this makes the bread very sticky. Yesterday the bread lost it's form by sticking to the peel even though it was covered with some corn meal. 

First time reading this forum, I knew immediately this would be great for me.

Eclarner's picture

How bakeries work

August 13, 2016 - 6:42am -- Eclarner

I know that bakers start their day in the early hours of the morning, but where exactly do most of the professionals start?   Do a majority of the breads have a pre-ferment going on overnight?  Or do they usually start from scratch first thing in the morning?  

I know every bakery would be different, but im just curious as to what a majority of the bakery work is like.  If any professional bakers could share their every experience, I would like to hear. 

myra byanka's picture

Gold Medal Flour E. Coli Alert

August 6, 2016 - 9:49am -- myra byanka

I noticed on my grocery receipt that Gold Medal is suggesting you throw away many of their flours, due to possible e.coli outbreak. I'm not good at internet stuff, but please check out their site for a complete list of products that may be infected. If one of you can post the correct site address, it would be appreciated.

Dr Hans's picture

Pão de Queijo vs Buddha Bread

August 5, 2016 - 7:45pm -- Dr Hans

Hello bakers.  I’m a long-time reader of The Fresh Loaf, but this is my first time posting, and I’m hoping someone here might be able to help with my question.

Several months ago my wife, who can’t tolerate wheat, brought home a product called “Buddha Bread”.  It’s a Yuca flour bread that is sold in the form of frozen rolls for baking-off at home.  It’s quite tasty, and I wanted to make a home-made version, so I tried to find a recipe online.


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