The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


pongze's picture

Hi from Redlands, CA

July 4, 2012 - 1:01am -- pongze

Hi from southern California, particularly, Redlands, CA!  Happy 4th of July to those of you in the USA.  I'm fairly new into baking, less than a year.  I got the somewhat-maligned Artisan Bread in 5 minutes a Day first and was pretty happy with the results.  Then I was fortunate enough to find this website and started to do a lot of reading and watched a lot of videos.

DoughBoyFresh's picture

Welcome to Dough Boy Fresh's Fresh Bread Blog!

I've recently started baking bread, and I've got my fourth or fifth loaf in the oven as I write. The following are some of my bread's. I've included a pie because the crust turned out very well. If I don't say so myself.

This here is my first loaf ever. It had some problems needless to say. But hey, I'm gettin better.


This is my second loaf. I actually used some old wine yeast in this one. It wasn't as sour as I would have liked, but that starter has potential. I put some garlic in it. Look at that crumb, and tell me you don't like it. Only main flaw was underproofing.

This is that pie I promised. It was lemon meringue. I used all butta baby in the crust and it turned out great. The water in the meringue condensed a bit though.


Well, that's it for now. I'll post my newest loaves as I get around to it.

Redrummy's picture

California bio culture via Californian honey?

December 1, 2011 - 12:17am -- Redrummy


I've been experimenting with different starters and still havn't had any luck getting a good sour bread. I have ordered a few San Francisco starters but I've been told that they wont last long before the local yeast and bacteria take over. One thing I wondered is if you were to source honey from California, shouldn't that contain the local yeast and hopefully lactobacillus? If this idea were to work, anyone could create and maintain a SF sourdough starter. Any thoughts?

Matt H's picture

Great locally-grown and milled grains in Nor. Cal. from Ridgecut Gristmills

February 5, 2010 - 10:22am -- Matt H

I'm writing with a shameless plug for Ridgecut Gristmills. I don't have any connection, other than as a satisfied customer who hopes that this new business succeeds. The owner is very friendly, and I've been very impressed by her stone-milled flours and her willingness to custom-grind whatever grain I ask for.

cookingwithdenay's picture

California state legislators to enact a Cottage Foods bill

February 4, 2010 - 8:53pm -- cookingwithdenay

California bakers asked California state legislators to enact a Cottage Foods bill authorizing the Department of Health and Senior Services and/or the Department of Agriculture to issue customized "Home Bakery" licenses to residential kitchens for the purpose of selling non-potentially-hazardous bakery products, such as, but not necessarily limited to: breads, cakes, doughnuts, pastries, buns, rolls, cookies, biscuits, and pies (except meat or cream pies).

Rosalie's picture

New Member from California Central Coast

May 20, 2007 - 10:52am -- Rosalie

I just found this site a couple days ago when I was researching fresh-ground flour for my new Nutrimill.  (I've already embarassed myself by accidentally posting my first entry twice - the site seems to be sluggish and I got impatient.)  I live in Morro Bay on the Central Coast of California, alone except for my five cats who do nothing except eat, sleep, excrete, shed, shred, and vie for my lap.  I'm retired except for a part-time job and volunteer work.  I love to knit, especially lace shawls.

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