The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2566	15282	By RichieRich 1 day 9 hours ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	338	2891	By rondayvous 1 month 3 weeks ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1621	12051	By SeaweedBaker 1 week 5 days ago
No new posts Challenges A forum for bread baking challenges.	1093	9926	By HeiHei29er 9 min 13 sec ago
No new posts Photos & Photography Baking photos and discussions of food photography	1050	7605	By semolina_man 5 days 23 hours ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	336	1890	By wally 2 days 12 min ago

	Topic	Replies	Last reply
Normal topic	Undone Crumb By blackhorse16a 12 years 11 months ago	4	By blackhorse16a 12 years 11 months ago
Normal topic	Understanding my starter By leslieruf 3 years 12 months ago	5	By leslieruf 3 years 12 months ago
Normal topic	Understanding fermenting/retarding/final rise in Hamelman's Cinnamon Raisin Oatmeal Bread By eat.bread 11 years 10 months ago	3	By Chuck 11 years 10 months ago
Normal topic	Understanding diastatic malt powder By keaton 3 years 10 months ago	3	By Joyofgluten 3 years 9 months ago
Normal topic	under-baking By breadmantalking 5 years 12 months ago	9	By breadmantalking 5 years 12 months ago
Normal topic	Under-baked sides in a 5inchx5inch Pullman loaf tin By paresh1955 5 years 1 month ago	5	By gary.turner 5 years 1 month ago
Normal topic	Under or Over Proof? By BethJ 4 years 7 months ago	6	By Wartface 4 years 7 months ago
Normal topic	Ultimate shortbread with rice flour? By Pain Partout 11 years 10 months ago	8	By EvaB 11 years 10 months ago
Normal topic	Ukranian black bread By Abelbreadgallery 9 years 1 week ago	0	n/a
Normal topic	UK Channel 4 River Cottage on bread By rocketbike 11 years 11 months ago	2	By rolls 10 years 8 months ago
Normal topic	Tzanghong observations By MANNA 8 years 9 months ago	5	By MANNA 8 years 9 months ago
Normal topic	Typing the ° Degree Symbol By fotomat1 7 years 1 month ago	6	By leslieruf 7 years 1 month ago
Normal topic	Type 65 Flour disaster By aires6 3 years 2 months ago	4	By vgm106 2 years 8 months ago
Normal topic	Type 55 flour equivalent By Barbara Krauss 9 years 10 months ago	2	By Barbara Krauss 9 years 10 months ago
Normal topic	Type 00 Red Fife flour for bread? By chelseasf 2 years 4 months ago	4	By chelseasf 2 years 4 months ago
Normal topic	Two Years with a Nutramill By arydberg 6 years 8 months ago	0	n/a
Hot topic	Two things -- Dough too liquidy and what is the importance of the seam? By JamieD 8 years 10 months ago	57	By clazar123 8 years 10 months ago
Normal topic	Two tablespoons of active dried yeast By andrew_l 15 years 6 months ago	10	By browndog 15 years 6 months ago
Normal topic	Two side by side trials By AGGut 2 years 8 months ago	6	By AGGut 2 years 8 months ago
Normal topic	Two questions about dealing with dough By Paul Paul Paul ... 11 years 11 months ago	5	By fminparis 11 years 11 months ago
Normal topic	Two Excel Tools for Sourdough By JMonkey 15 years 11 months ago	13	By clazar123 10 years 1 week ago
Normal topic	Two baguettes for 2 weeks off By kendalm 5 years 5 months ago	10	By kendalm 5 years 5 months ago
Normal topic	Twenty Lessons in Domestic Science \| How to clean off the dough By marc 12 years 11 months ago	4	By AnnaInNC 12 years 11 months ago
Normal topic	Trying to get a good sandwich loaf profile. By gavinc 1 year 1 week ago	11	By gavinc 1 year 1 week ago
Normal topic	Trying to find the name and recipe of a super dense, seed heavy bread I enjoyed in Prague last fall By kevstev 8 years 6 months ago	7	By Mini Oven 8 years 6 months ago

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