The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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cara1983's picture

My kitchen Aid mixer leaves unmixed ingredients at bottom.

So I was hoping that some of you might be able to help me out with this problem.  I have the Pro 600 6quart mixer.  The bottom of the bowl has that little hump in it and it never fails that at the end of mixing, there is still dry ingredients left unmixed.  If this is normal then okay but if I can fix it then I want to know how.

yozzause's picture

fruit loaf

the other evening i took home some of the sour dough culture that was excess to requirement and decided to use it in a fruit dough.

The sour doughculture itself was made from feeding the lees from a cider brew that i had recently made  and was now a very active culture, i measured up 600g of flour and used 200g of culture to this i added 300g water 6g salt 18g dry yeast 48g butter 90g raw sugar 10g molassess.

this ended up being a bit to wet so i had to add a further 100g flour.

With the fruit i ended up with currants raisins dates and a fruit and nut mix that ended up being just over 300g

bulk ferment was for 2 hours and after tinning up was left for another 2 hours. i nearly went to bed and forgot that it was to go in the oven, in fact even put 1 foot in the bed and then remembered!

The bread turned out really good, great taste, nice and moist and loved by all my tasters. i am looking to make a larger batch next week at work.

LLM777's picture

KAF Crunchy crackers

For those that have made the KAF Crunchy Crackers... How long did you bake them? I followed the recipe and baked at shorter intervals each time. They were extremely hard, edible, but really hard.  Any suggested bake times for them? Thank you.

berryblondeboys's picture

Wheat free and dairy free for autism

Wah! Lost my entire post by forgetting to hit save below!

Anyway, there is an article I just read that had piqued my interest:

It's one study, not replicated, but it can't 'hurt' to try to do a wheat and dairy free diet to see if we see any improvements in the austic behaviors.

My son is on the spectrum. He's an odd ball case though fo showing many of the symptoms, but not all the key ones - mainly, he's social and interacts with people, but he ilanguage skills are that of a 2-3 year old (he's 5), he doesn't play with toys in imaginary play, and he has some gross and fine motor skills issues and the biggee - food aversions. He has only tried a handful of foods ad dismisses food on visual inspection only. Most of his diet consists of dairy and Wheat.

He is, however, smart as a whip. - beginner reader, does simple addition, subtraction, and can count forever including by tens, fives, and twos.


So, how can I try this wheat and dairy free when he refuses to try most foods? Is there ANY way to get a light sandwich bread anything like a commercial potato bread? or wheat free cereals that look like cheerios?


Much thanks!


kylelindstrom's picture

Folding serated knife

Awhile back I saw a TV show with an expert on French bread at a Paris bakery and he pulled out a folding serated knife from his pocket to use on the fresh baguettes and I'm desperate to have a knife like that for trollinig through bakeries, but I haven't been able to find one.  Has anyone seen or heard of such a knife and where it might be acquired?  Thanks

Faith in Virginia's picture
Faith in Virginia

First step to my WFO

OK.  A journey of any type always starts with the first step.  Well yesterday I took the first step to my WFO and poured the hearth.  I skipped a step or two but that was hanging me up from getting things started.  I don't have a location for this WFO picked out so I have not dug the footers poured the footers or built the base.  My hearth is set on a trailer, it was handy because I put the form on the trailer and when we pored concrete for a job I just filled the form at the job site.  It was better then having a truck come out just for 3/4 yard of concrete.  I did leave a place in the form for the forks of my fork lift to go so in a way I should be able to move it around as I please and put it on the trailer if I want to take it somewhere.

Also I'm having a difficult time choosing a thermocouple.  I looked at but you don't get specifications or a picture of their meter. I also went to and got over whelmed with specifications and price.  I know I want 4 to 6 thermocouples so what are you using and what would you recommend.

Thanks Faith

xmechman93x's picture


I had made some pretzels from a recipe that was posted on the site (which tasted more like a bagel in my opinion) and had some left over so I put them in a plastic ziptop bag. By the morning they were soggy and too chewy. I was wondering if there is any better ways to store them to keep them dry but not stale so quickly?


hanseata's picture

German Red Berry Dessert - Rote Gruetze

In this hot summer I find myself less eager to crank up the heat in our oven - thereby turning our kitchen into a sauna - my mind is more on something cool, tangy and refreshing. North German and Danish traditional cuisine has a treat just for this season: Rote Gruetze or Roede Groede (it's Danish name). Literally translated the name means "red gruel". That may not sound very enticing, but it's an old fashioned dish with an old fashioned name and soooo good!!!

My recipe is a modern version, using vanilla pudding powder instead of starch or tapioca, it's fast and easy to prepare. Enjoy it with cream, vanilla sauce or, even better, vanilla ice cream.

Roo's picture

1st bread

Finally was able to make my first loaf of bread in over 3 months.  Well at lease since we were up at Mary G's taking CanukJim's bread and wood fired oven class.  Made his Potato, chive cheddar bread in the WFO this weekend.  We have been firing it up and making pizza for the last three weeks, people started calling it the pizza oven.  Had to show them that it could make more than just pizza.

So the menu was a goat cheese in tomato basil sauce served with pita's

The potato Chive and cheddar bread

Roasted chicken

Roasted spaghetti squash with cherry tomatos and feta cheese

All of this was cooked in the wood fired oven.  Unfortunetly only got a picture of the bread.  Over all it was good.  The oven was a tad to hot and I thought I could control the timing.  It came out a bit dark and sounded like a rock when first out.  After a 1/2 hour rest though the crust was soft, the crumb was a bit soft but the flavor was outstanding.  Here it is just out of the oven.  Will try to get a crumb shot next time we cut one open.  Good thing about the WFO is we have to accept we will eat burned food for awhile and we have to keep trying to get it right.

Bhutanbaker's picture

Flatbread in a frying pan?


This is a wonderful website, and i've been trawling in search of flat breads that might work in a frying pan. I don't have an oven, grill, toaster oven etc and am not going to be able to acquire one up here in the Himalayan foothills (I'm in Bhutan). What I do have is a gas burner and a frying pan, and I can get instant yeast, baking powder and white or brown flour. Yoghurt / curd is not available and my attempts to make it end up in with curdled sour milk. However, I may yet master the art!


Can anyone suggest a flat bread recipe that might work with what's available? I do miss bread ....


Thank you!