The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


  • Pin It
RonRay's picture

Ingredient List for TFL Bakers

A previous blog:

If you are one of the TFL members already on my Applications list, new application was already sent to you. If you are not on that list, and could use a free spreadsheet calculator for determining the Calories, Grams, and Ounces for the amounts you enter on any of 155 existing ingredients entries, as well as the option for you to edit the existing information, and space for you to add to the list in any of the 45 remaining blank slots, then you might want to look at the sample PDF file, which I placed on Google Doc:

I generate many programs for my own needs. If they seem like others might find them of use, I have been placing them in Public Domain and sending copies to those that have previously requests any of those that I have given copies to in the past.

If, after looking at the PDF example of the spreadsheet, and if you have Open-Office, or Excel, then I will e-mail you copies, if you request them. To do so, simply e-mail me with " TFL Apps " as the Subject Line. That is all you need do, I will e-mail you copies, and add you to the list. The list is only for these free applications, and updates, etc. I maintain the list myself and for no other purpose. I will also remove your name at anytime request me to do so, with no reason necessary to be given.

You can e-mail me at:


CCBakers's picture

Chocolate and other ingredient sources Vancouver, WA Portland area

February 11, 2011 - 1:42pm -- CCBakers

Hi all! We are new to this forum, so I may find this info in one of the threads, but...

Does anyone have suggestions for wholesale suppliers for bakeries? We are going to get our flours directly from Bob's Red Mill, but need to find suppliers of baking chocolate, sugar, pastry items, etc.

Suggestions will be most appreciated!



ehanner's picture

Mexican Brown Sugar

November 17, 2010 - 5:20am -- ehanner

I recently started trying to use the molded brown sugar that can be commonly found in our local Mexican or Latin grocery stores. They seem to come in 2 or 3 sizes, the larger being 4-5 oz. each. They are dense and hard to crumble so I have been shaving some off using a chef's knife. I want to use this brown sugar in some baked goods because of the dark intense flavor it has and I think a hint of pepper heat also. I love the flavor.

tinmanfrisbie's picture


September 10, 2010 - 10:39am -- tinmanfrisbie

I am going through The Breadmaker's Apprentice and I just did Ciabatta bread and it turned out ok considering it was my first artisan bread I've tried.  He says in the book that he doesn't see much of a difference between Gold medal Better for Bread Flour and King Arthur.  Do you agree?  

Also I could not find SAS yeast but I bought Fleischmann's Rapid Rise Yeast (I don't think it's the same as Active Dry).  I think it's the same type that Reinhart would recommend(instant), but don't know for sure. Anyone know?

runningknows's picture

commercial yeast vs. starter

June 20, 2010 - 6:58pm -- runningknows

Lurked for a while, but now I have a question.... My starter's going quite well, making decent bread with it, nothing fancy but much better tasting than the local stuff for sale. My question: I've been using my starter as leavening for all of my baking right now (which I'm thrilled about) with much thanks to Andrew Whitley.  When should I use commercial yeast rather than the starter?  How do I know the difference?




Subscribe to RSS - ingredients