The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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A forum for bread baking challenges.

hiflyer's picture


July 8, 2014 - 10:35am -- hiflyer

 Did  any body figure out how to make the old stile bread with the strong yeast smell and taste with the big holes like my mother use to make. I use to buy this home made bread mix you made by hand that had the best yeast smell that you could smell when you walk by the window and had a taste of yeast like no other. Something change in the bread mix and I am thinking it must of been the yeast. I have tried for years to match that bread with no luck.  

bertie26's picture


July 2, 2014 - 2:37am -- bertie26

Good morning all

I have been away for a very long time,welcome back

Thank you in advance for helping me with this question.

I am reviving an old recipe that my grandfather used to use to make a bread called mosbolletjies(South African)

the old man used to use hot milk to make a brioche type dough, I read on the forum here that I could used dried milk and it will give the same effect to the dough. 

Please help clear this issue for me

Thank you




bscruggs99's picture

rising problems with double recipe

June 9, 2014 - 6:45am -- bscruggs99

Hello everybody. I apologize if this has been covered but I'm at work now and haven't had a chance to sift through the posts here yet. My problem is this: I had a bread recipe and it made nice bread. We decided that I would make all of our bread to avoid buying so i got two 12"x4.5"(I think that's right) pans so the loaves were more like store bought in shape.

Drew Childers's picture

Is my kneading causing layers?

June 6, 2014 - 7:14am -- Drew Childers

I've been baking bread in fits and starts for over 2 years, but not consistently.  The recipe I've made the most is the "hearth bread" recipe from the King Arthur website (

I'm actually happy with most aspects of the bread, when ever I bake it everyone seems to love it.  However, there is one issue I'm not sure how to solve, and thus this post.

fruitsnackpack's picture

Bread Machine Mishap, Any Fixes? Left knead blade unmoved an hour in.

June 5, 2014 - 9:10pm -- fruitsnackpack

I started a French bread loaf in my West Bend Hi-Rise Breadmaker for 3 and a half hours. It's an hour in when I notice one of the knead blades didn't budge an inch, so one side is bread powder and the other is a doughy paste. Most of the ingredients (sugar, salt, yeast) is, I think, in the paste, so it may turn out to be a workable half-sized loaf. However, is there any way to get the whole loaf back? Can I just restart the machine? I don't mind waiting another hour. Thank you.

Shyamala's picture

Help With Sourdough Pancakes or Injera (Wheat and Non-Wheat)

June 1, 2014 - 9:16pm -- Shyamala

I have been experimenting with a number of different flours and my sourdough starter for the last two weeks (barley, millet, teff, whole wheat, rye, brown rice, and buckwheat) initially trying to make injera, but after many failures, I thought maybe it was an issue of chemistry, so I tried vegan pancakes. I live by myself, so I am just making enough for one serving; hence, the vegan pancakes instead of regular. I am not vegan, but didn't want to have to make a large batch so I could add the egg.

dannlori's picture

Old Wheat berries, bread not rising

May 30, 2014 - 4:46pm -- dannlori

Hello all, I'm new to the forum.  I've been making sourdough bread for about 6 months now and my bread has been great!  A few months ago I acquired 3 large pails of red wheat from my husbands 100 year old grandmother when she passed. I have no idea how old it is.  When i mix it half and half with white wheat it works great.  But when I use the red wheat alone my dough doesn't rise.  Now I'm thinking maybe it is soft wheat instead of hard.  Does anyone know how to tell the difference between the two by looks?  None of the buckets have any labels on them.


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