The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Grayfox's picture

Morning in the Ozarks

October 10, 2010 - 5:23am -- Grayfox

Hello, greetings from the Missouri Ozarks.  Watching the mist rise from the lake...the sun hasn't come up yet.  I just came on board here because the breads look good, and because I never met a baker I didn't like.   I've been making bread for quite a few years, but there's always more to learn.  The object is to stay healthy and happy, and good bread does that.

Sudz's picture

Just starting out

October 6, 2010 - 1:04pm -- Sudz

Hey all! Hopefully going to get a starter, started tonight!

My goal is in 12 days, to make a loaf of sourdough.

Now, Looking around, it seems like it's one of the harder loafs to make. I am handy with baking, but this will be my first attempt at anything with yeast! Wish me luck! I'm thinking I will start a blog on here to document my adventures (hopefully not misadventures!) through my trials!

Update soon!

TheFreshMaker's picture


September 16, 2010 - 5:38pm -- TheFreshMaker

i am new to the bread baking and would like to continue in the field when i am done with culinary school. i was wondering what the easiet bread to make is and is semi fool proof so i don't screw it up too much. Any advice would be appreciated. Thank you!

marlnock's picture

Just started baking and loving it!

September 7, 2010 - 8:56pm -- marlnock

Hi guys,

I'm so glad to have found such an informative, vibrant and very much alive forum like this. 

I'm a student from Adelaide, South Australia and i love to cook in my spare time.  Recently, being a typical student living on a typical student income, i have decided to start baking my own bread.  This is for two reasons, 1. because it's loads cheaper than buying it. and 2. I love the beautiful taste and texture of proper bread that is worthy of decent toppings and that just tastes good on its own.

CottageCrafts's picture

New member from New Zealand

April 11, 2010 - 1:56pm -- CottageCrafts

Hello forum,

just wanted to say hello. We are two German immigrants living since over 10 years in New Zealand now. We live on our 100 acres farm and have milking goats, cows, sheep, chicken etc. We try to be as selfsufficient as possible. I run a small business selling cheese making equipment for the home cheese maker. But my main job is a software engineer and I work from home office. My wife is doing the farm work and I help on the weekend and in the evenings.

Arne's picture

G'day all, and a quick question.

March 29, 2010 - 1:10am -- Arne

Hey there, names Arne, first time poster, yada yada. I stumbled across this site a few days ago while researching pretzel recipes. Naturally, the one I found here turned out utterly delicious, and I figured that's a good sign for these forums. I've been making foccacia and pizza dough for years, but never really went much beyond that until the other day. Seeing the recipes here though, I think I may be buying a lot more flour over the next few months. :p

LindaLou's picture


January 30, 2010 - 10:56am -- LindaLou

Hi my name is Linda and I am new to this. I have been cooking and baking for years. But I real never got into the bread baking part of it. I now have the time my kids have moved out. I love this site I check on this site every day. My question is what are the best books for me to buy? Also what tools do I need to get started?

 Thanks for your help


freefromjane's picture

This is my first blog, so I joined the website a couple weeks ago, already tried a few recipes and I'm joining the chorus of gratitude, thanking everybody for sharing their lovely recipes. My aim is to put up a few recipes myself. Just a little bit about my baking, as I'm on a wheat and dairy free diet, I adjust pretty much every recipe to my own needs, so far it worked. Phew! But I haven't baked much with yeast, my regular bread would be made with baking powder, quite nice.(Will put the recipe up soon). So now I can't wait to try out more of the lovely things that I found on this site. 

I made a lovely basic white spelt bread this morning, Crust was lovely and very tasty with strawberry jam.

For now my next project is to make croissants, already have the butter chilling in the frigde, will report back with further results.


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