The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Jem218's picture

Too much yeast

October 20, 2012 - 1:54pm -- Jem218

Hi im baking my first ever bread! However I stupidly didn't check the recipe and put double the yeast in!! I'm following the sponge method of leaving the dough batter to ferment overnight before adding the rest of the flour and forming the dough there anyway I can rectify the dough? I'm using organic whole meame spelt flour and Greek yoghurt for the batter...I used dry yeast! Please help! 

korish's picture

Hello friends. 

This comming January I have an opertunity to go to Ghana and install a dripp irrigation system for people in Homabenase so they can grow their own food. In order for me to get there I have to raise money and who else can I ask if not people who I share interest with. Please take a moment to look at this site and help me out. Thank you



totels's picture

Any SF bakers willing to donate a little starter?

January 9, 2012 - 9:18pm -- totels

I have been travelling for 2 1/2 years with my starter and I finally left it behind by accident. I am visiting some friends in SF and meant to bring my Starter with me and mistakenly left it behind at another friends place in LA. Are there any SF bakers with a fresh sourdough that might be willing to donate a sample I can bake with this week? I took a chance and asked at Tartine, but they shot me down. :(

Feeling naked w/o my starter, help! (I'm in Potrero, but the busses here are amazing so I can come get it probably just about anywhere.)


meshugaforbread's picture

Help! Hamelman's Stiff Levain

December 23, 2011 - 3:44pm -- meshugaforbread

Hi Fresh Loaf Loyalist.

I'm very excited to be making my first post. I've been reading for the past year. I am new to the bread world and am currently attempting my first levain. I've made poolishe's, biga's etc... but never a levain and I'm having a lot of trouble.

I just finished the intial mix and its so dry. I know its bad to add extra water but I thought b/c i didn't weigh it perhaps there was too much flour from my rye as it could have been a heavier flour. This didn't help. Is it suppoed to be this dry?

pitterpatter's picture

Help! My whole wheat dough won't double!

June 20, 2011 - 2:00pm -- pitterpatter

I just attempted my first loaf using a recipe for Whole-Wheat Spiced Bread from the World of Breads (Casella, 1966).   I proofed the yeast successfully, but the dough never rose more than about 25-50%, and the resulting bread was delicious, but not as light as I had hoped.  What went wrong?  Here's what I did:

Poured 2 c scalded milk over:

*1/4 c brown sugar, 1 t salt, 1/4 c honey, 1/3 c butter


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