The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


ChrisH's picture

Well, I'm new - if you can't tell. I just found this page and was absolutely impressed at how much it helped me start expanding my cooking abilities into baking - which has always been a favorite of mine. I'm a 20 year old college junior studying historical interpretation - which has nothing to do with cooking - but I've always enjoyed throwing random things in a pan or pot and seeing what happens when put to heat and stirred.


My big thing has always been cookies, though I wanted ot learn how to make brads and such for a long time. So, when i stumbled across this, I was immensley pleased. All i have to say is I more than welcome any advice on...well....everything to do with baking bread! I'm off now to use the lessons here to make my first loaf! Wish me luck!

Sketti's picture

Rookie from Oxford UK

July 26, 2009 - 6:03am -- Sketti

Hi everyone :)

I'm a French girl living in Oxford, England. I love baking even though I fail more than not ;) I love baking bread and have just a bit of experience. It's so easy and satisfying and even I can't mess it up!

I found The Fresh Loaf when I was looking at tips for trying my hand at sourdough bread baking. My starter is bubbling away happily on my desk as I type this. Can't wait for it to be ready to use!

IanT's picture

baguette:very hard tough crust...not so many bubbles, help!

February 14, 2009 - 6:01pm -- IanT

Alright ... tried this recipe the other day (a few times...3 to be exact...) first time making bread in quite some time... I want to really start baking a lot, as i love bread. but also because id like to donate alot of it to people and families in need...kind of just a personal thing... ok...


this is my recipe I used (from


dave1971us's picture

David's first starter

July 1, 2008 - 6:52pm -- dave1971us

Let me detail how I started my first starter.

I took some 2 year old Carl's dried starter and rehydrated it according to package directions. I used white unbleached bread flour and tap water which is not overly chlorinated..that is it does not taste of chlorine.

Day 1--no action.

Day 2--inoculated with one tablespoon of starter to 1 cup of water and 1.5 cups of flour.

Day 3--inoculated with one tablespoon of starter to 1 cup of water and 1.5 cups of flour...tiny bubbles throughout.

sandrasfibre's picture


June 16, 2008 - 1:07pm -- sandrasfibre

Hello.  I am new to a "blog" and not sure how all of this works.   I have a question about yeast.  I am presently using SAF instant yeast.  When a recipe tells me to disolve my yeast in warm water to proof I have to do this with instant yeast?  Now, when I return to this blog, where do I go to find any responses.  Sorry for any dumb questions.  Sandy in Fl


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