The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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hsmum's picture

altoids survival bread

September 23, 2009 - 8:52pm -- hsmum

Well no, it actually doesn't contain Altoids.  Just the tin.  And probably your survival would have to be in jeopardy before you'd actually resort to this.  But!  Kudos to the baker (?) for his resourcefulness.  :)

Here's the link:

Actually, maybe I'm being unfair.  I suppose this might be a great technique for backpackers.



goldrhim's picture

Anyone order from

December 22, 2008 - 2:08pm -- goldrhim

Hello all!  This will serve as a personal introduction as well as my first question on the board.  My name is Tim and I'm from Pittsburgh, PA.  I'm VERY new to baking let alone bread baking.  I'm a pretty good cook, but I've always been horrible at baking.  I've always been a big fan of good, rustic and European-style breads and thought I would try to learn how to make some.  A few months ago, I purchased the BBA but still haven't made anything from it yet.  I've only made some English muffins (recipe from this forum) and a couple of sourdough loaves for family gatherings.

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