The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


bakebakebake's picture

Favoirte Recipes Using Starter? - Needing Inspiration

November 14, 2008 - 1:17pm -- bakebakebake

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.

swordams's picture

Finding Recipes?

November 8, 2008 - 7:23am -- swordams

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.



BSquared18's picture

How Much Vital Wheat Gluten for Whole Wheat Flour?

October 7, 2008 - 1:59pm -- BSquared18


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:

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

RFMonaco's picture

About posting copywrited recipes....

July 7, 2008 - 1:42pm -- RFMonaco

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.

LaVidaMD's picture

Recipe suggestions for making only 1 loaf of bread?

July 3, 2008 - 11:29am -- LaVidaMD

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!

martinah's picture

ARTISAN BREAD- what exactly is artisan bread? what qualifies it as artisan?

March 25, 2008 - 2:32pm -- martinah

I'm from Germany and have always made my own bread. Since I moved to America 3 years ago I have always wondered what exactly Artisan Bread is? What makes bread Artisan?
It's just a question that's always foated through my mind. Maybe you can help me out.Martina

wholegrainOH's picture

bread in ancient Athens?

September 20, 2007 - 8:50pm -- wholegrainOH

anybody have any sources for what would have been the bread in Athens during the 5th century BCE?  It's mentioned in many, many ancient texts, Solon says that leavened bread was reserved for feast days, Aristophanes mentions barley bread in a context that suggests it's the everyday bread for poorer people--but apart from that, can't find much.  Any ideas?





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