The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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	Topic	Replies	Last reply
Normal topic	European Pastry Books By cdnDough 15 years 10 months ago	3	By cdnDough 15 years 10 months ago
Normal topic	when is dough sufficiently worked? when overworked? By hsmum 15 years 10 months ago	4	By fancypantalons 15 years 10 months ago
Normal topic	How might one test their Instant Yeast? By Yumarama 15 years 10 months ago	8	By xaipete (not verified) 15 years 10 months ago
Hot topic	Kneading question... By blackberrygrl 15 years 10 months ago	16	By summerbaker 15 years 10 months ago
Normal topic	Eric's Faviorite Rye Bread Made w/o Sourdough Starter By baltochef 15 years 10 months ago	10	By baltochef 15 years 10 months ago
Normal topic	DLX users question By Edthebread 15 years 11 months ago	6	By toyman 15 years 10 months ago
Normal topic	SAF-Instant: How long to thaw? By gr8bskt 15 years 10 months ago	3	By gr8bskt 15 years 10 months ago
Normal topic	White Bread - A King's twist By Anonymous baker (not verified) 15 years 11 months ago	7	By gaaarp 15 years 10 months ago
Normal topic	Looking for Recipe By flourgirl51 15 years 10 months ago	2	By flourgirl51 15 years 9 months ago
Normal topic	oven spring good / springing for a new oven bad By hsmum 15 years 10 months ago	14	By pjkobulnicky 15 years 9 months ago
Hot topic	Need help with crust on No Knead Bread! By Bad Cook 15 years 12 months ago	28	By Bad Cook 15 years 9 months ago
Normal topic	Short Loaves By plvannest 15 years 9 months ago	3	By breadman1015 15 years 9 months ago
Normal topic	Temptation! By ericb 15 years 9 months ago	0	n/a
Normal topic	Crying in my hooch. By Anonymous baker (not verified) 15 years 9 months ago	9	By beeman1 15 years 9 months ago
Normal topic	Retarding poolish,levain By jayfoxpox 15 years 9 months ago	4	By foolishpoolish 15 years 9 months ago
Normal topic	bannetons: lined or unlined? By ericb 15 years 9 months ago	6	By ivyb 15 years 9 months ago
Normal topic	Méteil By ericb 15 years 9 months ago	4	By arzajac 15 years 9 months ago
Normal topic	How Long Do Your Long, Cold, Slow, Bulk Fermented Doughs Take?? By baltochef 15 years 9 months ago	1	By Rosalie 15 years 9 months ago
Normal topic	source for food grade lye By summerbaker 15 years 9 months ago	0	n/a
Normal topic	Lower soduim bread By Chentelle 15 years 9 months ago	2	By Dwu3193 15 years 9 months ago
Normal topic	basic white sandwich bread aggravation By hsmum 15 years 9 months ago	9	By baltochef 15 years 9 months ago
Normal topic	What Percentage of Dried Onions in Onion Rye Breads?? By baltochef 15 years 9 months ago	2	By nbicomputers 15 years 9 months ago
Normal topic	The proper pot for no knead By cogito45 15 years 9 months ago	9	By cogito45 15 years 9 months ago
Normal topic	Anyone got a recipe for Wegglitag? By bakersteve 15 years 10 months ago	7	By bakersteve 15 years 9 months ago
Normal topic	surface tension w/out overhandling? By LLM777 15 years 9 months ago	0	n/a

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