Rye Breads

Greenstein's Jewish Sour Rye from “Secrets of a Jewish Baker”

Norm's Sour Rye

Russian Rye

Care and feeding of a rye sour

Baguettes

Pat's (proth5) Baguettes

Anis Bouabsa ficelles

Philippe Gosselin's Baguettes

Épi de Blé

Sourdough Breads

San Joaquin Sourdough 1

San Joaquin Sourdough variation

Susan from San Diego's Ultimate Sourdough

Susan from San Diego's Original Sourdough

Sourdough Italian Bread

San Francisco Sourdough from Reinhart's “Crust&Crumb”

Sweet Breads & Pastries

Cheese Pockets

Other

The Scoring Tutorial

Baking under an aluminum foil roasting pan

Hamelman's “Stretch and Fold in the Bowl” no-knead technique

no-knead video (by Mark Sinclair/mcs)

Norm's onion rolls and kaiser rolls

Norm's Double Knot Rolls

Tom Cat's Semolina Filone (from Glezer's Artisan Breads)

So, there seem to be a bunch of recipes on the site (like in the Favorite Recipes sidebar), but I'm wondering how I can see all of them?  The links on the left go to http://thefreshloaf.com/recipes/something but there doesn't seem to be a general index of recipes...   Just going to http://www.thefreshloaf.com/recipes doesn't work and I don't see any links to get to a general recipes listing section.  Can anyone help me figure out where to go?  Also, how do I go about posting a recipe of my own if I have one?

Thanks

Hi, everybody!

Maybe this is a bit silly, since I've already exchanged messages with a few of your wonderful selves and posted my own question about how best to bake bread on a Coleman camp stove - and I received so many fantastic ideas and suggestions - but I hadn't really given an Official Introduction; essentially, I'm a writer and stumbling but devoted baker living in Hungary, and I've been so enthralled by the whole Fresh Loaf community.  

My husband suggested I post a link to my blog here on the website.  Since I'm a writer, I end up posting largely a bunch of diminutive short stories, but some of these stories are actually inspired by bread, of all things (!), and I've posted recipes, including my rendition and a fiction for Moroccan khoubz flatbread, the Fresh Loaf pita recipe and the camp stove method I used for it (but with full credit and a link to this website, don't worry!), and most recently a fiction and my recipe for basic pizza dough with my own ridiculous pizza design and toppings.  

Here's a link:

http://erzsebetgilbert.blogspot.com

It's not really epical, I think, but it's got baking and some writerly absurdities, so if it lends anybody a few ideas or a bit of entertainment, I'll be glad enough... but in the meantime, I just have to give everybody at the Fresh Loaf a most enormous thank-you for all your generosity, help, ideas, and general virtuoso kitchen skills!  Until later, blessings,

Erzsebet

Hi everyone, I'm Amy in Kilgore, Texas

We are building our dream home and I'm getting ready to stock my pantry,

www.samsclub.com has a

Morrison's® Super Bakers® Bread Flour - 25lbs

It says it's Hard Wheat

and then there's the regular 25lb bag of all purpose flour.

I think I need both to make both plain white and wheat bread, can someone explain the differences and send recipes to wingfieldfamily@cablelynx.com

Amy Wingfield www.anotherblessing.com  Pregnancy/Ovulation Tests http://amywingfield.blogspot.com/ Writings/support/encouragement

The day I've been waiting for is finally here!  I've read a number of posts where people refer to testing recipes for Peter Reinhart's books, so I sought out his website a few months ago.  He kept saying he was going to open up his blog to new testers, and the day has come. 

For the next week only, if you would like to test recipes for PR and report back to him on your successes/challenges/failures, go to http://peterreinhart.typepad.com/ and follow the instructions.

Happy baking!

Phyl

Hi Everyone!!

 I began a starter in April with the help of folks here and have been making consistently good sourdough bread since.  I bake some type of bread about 2x a month and try to use my sourdough in at least on one of these.  My starter seems very hardy and thankfully understands when I don't feed him for awhile - I just refresh before beginning and there has been no trouble with rises.

I would like to use the starter more frequently.  Can everyone list their favorite starter uses?  I have tried the sourdough english muffins from this site, and sourdough pancakes (yum!).  And can you tell me how to use the starter in "regular" yeast bread recipes?  I made regular "packet yeast" ciabatta with herbs the other day and it was fantastic!  Can I use my starter as a substitution for yeast in this and other breads?

Thanks everyone!!

Hilary

How do I find recipes on The Fresh Loaf Website? I know there are recipes in the forum, but they seem to be mixed in with the rest of the discussions. I also see some featured recipes with photos on the right under "Also on The Fresh Loaf", but I'm wondering if there is a catagorized or searchable recipe database? I appologize if I'm missing something obvious; I'm pretty new to this website.

Thanks,

Adam

Hello,

With the help of folks on this forum, I've been perfecting a South-Beach-friendly whole-wheat bread recipe (ie., using no sugar or white flour). The ingredients and procedure I'm using now can be found at:

     http://bmbmisc.home.comcast.net/bread_2.html

The resulting loaves are tasty and have a nice, although heavy, texture.

I've read elsewhere that a couple of TABLEspoons of vital wheat gluten are recommended per cup of whole wheat flour. As the link above shows, the recipe I'm using calls for much less.

If I want a somewhat lighter loaf with more of a rise to it, would it make sense to experiment with more wheat gluten? What do you think?

Thanks,
Bill

It seems I was a bit hasty in posting a recipe from KA (King Arthur) without the full required acknowlegements to the original source. Merely posting with "KA" was not enough. With some guidance from our leader Floyd, I requested more info from KA, this was they're reply...

"Thank you for your email. Yes, you can post our recipes online. We do request that you list King Arthur Flour as the source of the recipe, and include our current copyright:

©2008 The King Arthur Flour Company, Inc. All Rights Reserved.

Please let us know if we can be of further assistance.

Sincerely,
MaryJane
Customer Care
King Arthur Flour

Baker's Catalogue, Inc
1-800-827-6836

100% Employee Owned~ 100% Committed to Quality

On Sat Jul 05 18:34:59 2008, wrote:

Hello,

Question concerning your recipes:

May I copy verbatim the recipes and photos you send in your e- newsletter in other bread forums if the source of the info is noted?
If so, EXACTLY what do I have to note concerning the source?

Thank you,
RF Monaco

-------------------
Who knew??? ;-)

I was excited to read that post about "Susan's loaf." I think it's difficult to find sourdough recipes that only call for 3 cups (or less) of flour.

Does anyone else have a recipe that makes a 1 pound or 1 1/2 pound loaf? Also, am I correct in thinking that 3 cups of flour is approximately 375 grams?

Thanks in advance for any and all advice!