The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Errans86's picture

A Dozen Beginner's Problems in One Recipe!

April 12, 2013 - 7:01pm -- Errans86

Hi folks, 

Newbie baker here, been lurking for a while and just encountered a problem that I think I can learn a lot from if someone just tells me what exactly went wrong. Which is going to be tricky, since I think the answer is about a dozen things. I've had a handful of successes so far and only three failures, but this latest one captured every issue I've had and rolled them all up into one. 

westp1's picture

Willing Volunteer for Chicago Baker

April 6, 2013 - 2:51am -- westp1

Hi There,

I work in the loop in Chicago, IL. I was lucky to recieve a promotion at my firm. However, the promotion entailed switching to 3rd shift and working from 12:30am to 10:00am. Since I love baking and understand these hours are when most bakers are preparing their doughs/breads, I thought there might be a chance for me to volunteer and help out at a Chicago bakery or restaruant 1 or 2 days a week on the weekends. I bake from home but my bread baking is mediocre at best. However, I think I could provide great assistance.

Jules in Tassie's picture

Help - we added all ingredients to our starter before taking out the 1 cup

February 16, 2013 - 5:18pm -- Jules in Tassie

We had a Yukon Jacks starter, which we have been using for quite a while. We made waffles this morning for a group of friends, and forgot to remove our 1 cup to return to the fridge. 

We had already added 1 egg, oil and some maize.  We decided to take one cup of the batter and put it aside and seek advie.  Can we safely continue to use this as the starter? I'm concerned about the egg.

Any suggestions/thoughts/advice would be greatly appreciated.  Jules.

Born2Bake's picture

Mature Culture, and when to build the Levain, as well as other questions

January 10, 2013 - 10:10pm -- Born2Bake

I know to use a culture that rises and falls predictably after feedings.. I understand that much, however. When a recipe calls for the use of a "Mature Culture" to build your levain does it mean...

A)  Use the culture at the deflated unfead state to build your Levain that sits for 12-16 hrs.
B) Use a culture that has been fed, built up until it is at its peak height and would float on water- use that to make your levain that will then sit for 12-16 hours.

Snezhinka's picture

Can I re-shape bread a second time?

December 19, 2012 - 1:47am -- Snezhinka

I left a loaf (Sourdough with durum flour) to rise overnight in a banneton on my windowsill (it was quite cold there), then turned it out to bake, and it smacked down onto the sheet and flattened. Can I re-shape it and stick it in the fridge to rise again? I mill my own flour and used my last sprouted durum, I really can't throw this dough away! I'm so upset! 

Perhaps i can knead in some more starter to make it rise again, or can I just re-shape it and put it in the fridge to rise again? 




JaneEyre24's picture

Old Kitchen Aid stand mixer

December 18, 2012 - 9:51am -- JaneEyre24

Hi all,


My mom has had my great grandmother's kitchen aid mixer for as long as I can remember and has never had a bowl to use with it. This year we decided to replace the missing bowl but I am kind of at a loss of where to look. I saw on another thread that not all of the new bowls will fit the old models (which makes perfect sense.) My question is this: Where would you reccomend I look to have the best bet at finding a compatible bowl. Unfortunately, at this time I do not have the model number. Thanks!



WilderThanYeast's picture

Only my baguettes are pale.

December 13, 2012 - 5:57am -- WilderThanYeast

Whenever I make baguettes, they don't brown at all, no matter how long I leave them in. They burn before browning. I was wondering why's that? My oven is at the right temp and every type of bread I make browns properly in the oven, EXCEPT baguettes (lean dough).

Another minor problem: my baguettes are almost always slightly flat. I'd like them to be more round.

I tried both Ciril Hitz's recipe and Akiko's recipe here on TFL.


LisaE's picture

Now what do I do?

November 21, 2012 - 11:13pm -- LisaE

Thanks to SourdoughLady's encouragement and advice, I now have definintely created a monster. I have named her Ursula =D This pic is 4 hours after a 1:3:5 feeding, holy moly. And wow, it smells like brandy......I love the smell of brandy

So now, I need a little help. How do I maintain her, in the fridge? And how do I use her? Is this a 67% hydration?


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