The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


MrsBrown's picture

Two great articles to read

November 30, 2012 - 6:27am -- MrsBrown

I found these two great articles this morning and I thought they would spark up some great conversation.  Any thoughts?

 - Microzap technology effectively micowaves bread to remove mold spores, increasing shelf-life to 60 days.  The company says it would reduce the amount of additives in commercially available bread, decrease waste and save money. 


pmccool's picture

TFL in the WSJ

May 4, 2010 - 10:17am -- pmccool

Yesterday's Wall Street Journal featured a front-page article about sourdough.  About 4 paragraphs in, the writer mentioned The Fresh Loaf as a sourdough site that receives more than 1.25 million page views per month.  Pretty cool for a little site that was started for the love of bread.

Congratulations, Floyd!


Erzsebet Gilbert's picture

Scary science for bread!!!

October 11, 2009 - 10:33pm -- Erzsebet Gilbert

So, as an amateur baker (though I'm learning), I've had a good deal of fun in a miniature extended chemistry lesson regarding yeast and all its wonders.  Otherwise, though, I have a lifelong lay devotion to cosmology (daughter of an astrophysicist, go figure), and spend hours reading various science news.  However, in the archives of one of my favorite publications, New Scientist, I unearthed this brief article which I find terrifying...  

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