The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Yeasty Boy's picture
Yeasty Boy

Hello. I'm a noob to this forum and I'd like first to thank everyone here for such informative content as I've found it rather easy to navigate and research the information necessary to score a perfect success with my very first baking effort ever, and to produce the finest pizza I have ever had the priveledge to bake and eat.

bagel_and_rye's picture

May Event for the Chicago Amateur Bread Bakers

April 28, 2011 - 1:02pm -- bagel_and_rye

Today we announced the focus for our May "Taste-and-Tell": Cold (Retarded) Fermentation. The "Taste-and-Tell" is a monthly event held by the Chicago Amateur Bread Bakers. Each month we introduce a topic related to bread baking.


Some information about this month's focus topic:

mamagotcha's picture

Greetings from Chicago

March 31, 2011 - 12:05pm -- mamagotcha

Hello! I've been exploring sourdough for the last month, and an entire new world of baking has opened up for me. When I turn to the Internet for help with figuring things out, TFL always seems to pop up at the top of the list of great answers. So I thought I'd jump aboard. I've already signed up for the local artisan bread baking group, and I'm a member of the LTH Forums (something I'd recommend for anyone else searching for Chicago-based food-related info).

So glad to meet you all!


bagel_and_rye's picture

March events for the Chicago Amateur Bread Bakers

February 28, 2011 - 7:41am -- bagel_and_rye


Please join the Chicago Amateur Bread Bakers for two delightful and educational events in March:


        Sunday, March 13: "Demo with Baker Renaud Hendrickx: Croissants, Belgian Country Bread, more..."

        Sunday, March 20: "Homemade Bread 'Taste-and-Tell' -- This Month's Focus: Basic Scoring" 


AW's picture

Baking Schools

May 20, 2009 - 10:02pm -- AW

Hi all,

I recently lost my job and am doing a lot of soul-searching for what i might next do. I've been a writing in the healthcare advertising industry since 1988 and love my job, though am also passionate about baking and am wondering if it's time to switch gears. I understand the life to be difficult and not particularly high-paying.

Fleur's picture

Chicago Area Supplier

September 3, 2008 - 1:27pm -- Fleur


I'm as green as it gets with making my own bread and here, too :) I was wondering if there are any places where I can buy flour in the far Chicago NW suburbs, preferably.  Not the usual garden variety one finds at Jewel, which seems to limit itself to bread, all-purpose, and whole wheat flours.  I'm not sure I'd need huge bags either... not there yet, but maybe soon :) Pastry flour is one I'm looking for and still unable to put my finger on it locally.

Thank you

Doughboy's picture

Peter Reinhart's Chicago Deep Dish

January 26, 2008 - 10:27am -- Doughboy

Hey, I was wondering if anyone has tried Peter Reinhart's Chicago Deep dish? I was wondering if you should use a deep dish pan or not, and if so what size. I want to try it but I don't have a deep dish pan and wasn't sure if I could do it. Also if you have tried it can you give me some recommendations and tips and it. Photos are always welcomed as well. I love his other pizzas. I'm working on getting a thicker/chewier crust for the New-York Style, but maybe I'll try the Pizza Americana since it has milk and that always helps thicken a bit. Thanks for any informaiton.

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