The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Challenges

Log in to post new content in the forum.

	Topic	Replies	Last reply
Normal topic	Sourdough keeps me humble! Please help diagnose this fail By Nominingi 5 years 9 months ago	6	By Nominingi 5 years 9 months ago
Normal topic	My Levain Has Failed Me For Over A Year...SOS By msdcsu 5 years 9 months ago	1	By dabrownman 5 years 9 months ago
Normal topic	How to fix burnt bread bottoms? By adelie 5 years 9 months ago	8	By RecipeSavants 5 years 9 months ago
Hot topic	basic 100% whole wheat sourdough learner formula needed By franbaker 5 years 9 months ago	16	By franbaker 5 years 9 months ago
Normal topic	100% whole wheat partial success By franbaker 5 years 9 months ago	8	By franbaker 5 years 9 months ago
Normal topic	My Sourdough, for comments and troubleshooting By alonewitheverybody 5 years 9 months ago	6	By alonewitheverybody 5 years 9 months ago
Hot topic	my next 100% whole wheat attempt, with bran levain, question By franbaker 5 years 9 months ago	19	By franbaker 5 years 9 months ago
Hot topic	second 100% whole wheat sourdough loaf By franbaker 5 years 9 months ago	21	By franbaker 5 years 9 months ago
Normal topic	Hydration feel problems By texasbakerdad 5 years 9 months ago	4	By franbaker 5 years 9 months ago
Normal topic	Use of salt By pops 5 years 9 months ago	4	By Tyler Dean 5 years 9 months ago
Hot topic	third 100% whole wheat sourdough -- still overfermenting! still pale! but more cohesive dough :-) By franbaker 5 years 9 months ago	19	By dabrownman 5 years 9 months ago
Normal topic	Loaf size to banneton size and cloth liners By texasbakerdad 5 years 9 months ago	2	By dabrownman 5 years 9 months ago
Normal topic	Frustrated scorer. By texasbakerdad 5 years 9 months ago	9	By not.a.crumb.left 5 years 9 months ago
Normal topic	100% whole grain white wheat and spelt sourdough bread By franbaker 5 years 8 months ago	7	By dabrownman 5 years 8 months ago
Normal topic	What would you diagnose as wrong with this bread - over or underproofed? By kwbaker 5 years 8 months ago	11	By kwbaker 5 years 8 months ago
Normal topic	Poolish or not poolish By itsmen 5 years 8 months ago	12	By bikeprof 5 years 8 months ago
Normal topic	yeast water questions (cont) By iwonder 5 years 8 months ago	3	By dabrownman 5 years 8 months ago
Normal topic	HELP! Sourdough too close-crumbed, overnight fridge proofing retardation By Vishnut 5 years 8 months ago	9	By dabrownman 5 years 8 months ago
Normal topic	HELP! Sourdough too close-crumbed, overnight fridge proofing retardation By Vishnut 5 years 8 months ago	This topic has been moved
Hot topic	100% WW Cooperative Baking with Texasbakerdad By franbaker 5 years 8 months ago	38	By franbaker 5 years 8 months ago
Normal topic	bread suddenly sticking to my dutch ovens By shnootre 5 years 8 months ago	5	By DanAyo 5 years 8 months ago
Normal topic	baking bread in pizza oven - question about regulating stone heat By bakingleigh 5 years 8 months ago	6	By bakingleigh 5 years 8 months ago
Normal topic	feedback on this crumb - fool's crumb? By kwbaker 5 years 8 months ago	10	By kwbaker 5 years 8 months ago
Normal topic	Yeast substitution issue By Cinnasnail 5 years 8 months ago	1	By Mini Oven 5 years 8 months ago
Normal topic	Tartine recipe By rjb2018 5 years 8 months ago	5	By rjb2018 5 years 8 months ago
Normal topic	The 1.8 kilo boule. (First attempt was a catastrophe) By shnootre 5 years 8 months ago	4	By Rempejek 5 years 8 months ago

Pages