The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Can some one help?

magicbus's picture

New to the site

September 6, 2011 - 10:19am -- magicbus

Hi all, love this site, found it by chance.

I live in Dublin Ireland, I am a married man with 2 teenage daughters, I have been cooking homemade pizza for nearly 3 years now, and I love it, I love it when the family say, "YES" I can smell dad's pizza, they seem to really love them, they never leave a slice.

Can somebody please help answer some questions I have.

The recipes on this site say "a cup of this" "a cup or that", I have not tried to cook like this yet. I have to use Pounds and grams. How will I get around this problem?

Przytulanka's picture


August 11, 2010 - 1:59pm -- Przytulanka

I just have removed my bread  from the oven. I baked in Romertopf for the first time. I oiled the pot  but I can`t remove the bread from the pot . Could anyone advise me in this matter? I would be grateful . I baked another one in  cheap oven safe pot and I removed the bread easily.


hank dearborn's picture
hank dearborn

sometimes the loaves don't rise correctly and have several rough splits on top...and aren't worth keeping

a.s.prior's picture

Bread machines

February 10, 2010 - 12:03pm -- a.s.prior

Hello im a new user just started making bread. Im a student and as part of our project we have been asked by a company called kenwood to improve and re-design a bread machine i was wondering if anyone had ever had any problems with a bread machine or has any tips or anything to do with them tbh would help. Any problems you could share would be a huge help thank you.

aclovell's picture

First time question about Nourishing Traditions Sourdough Starter

February 2, 2010 - 10:09pm -- aclovell

I realize I probably need to toss what I did today and start over.


But before I do, I thought I would check with this group.


I was trying to make the starter from Nourishing Traditions.  On the first day, she wants you to grind 2 C. of rye flour, which I did.  However, I ground 2 C. of rye, which made a lot more than 2 C. of flour.  I used it anyway (so I'm actually not sure how much flour I used, maybe 4 C?), and instead of addingthe 2 C. of water called for, I ended up using 4 C. to make it "soupy" as she described.


lrnardi's picture

Sandwich bread

October 10, 2008 - 12:46pm -- lrnardi


I am sort of a novice maker, I am trying to make all of my bread at home for all our needs. I am having problems with my sandwich bread which always comes out with a huge crack in the sides. I have tried to proof first, I have tried baking with a pan of water in the oven at the same time. I have tried staggering the pans.

Can anyone suggest something? The bread tases ok, but looks and cuts bad.

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