The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Bart's picture


Hi, my name is Bart and I am new here.

I live in Belgium and went to school to become a baker.

My carreer went into working at Europes largest chocolate producer

though. Since a month or so I picked up my apron and started to bake

my own bread. I have been enjoying it ever since. I also started a (Dutch) blog :

where I post my pics.

While surfing the web I came accross this site, very informative, I like it a lot.

Hope to become involved in the forum community here.

One thing I find hard it to convert the recipes to the metric system. Any ideas how

I can do this quick and easy?

Okay. This was my introduction. Kind regards,



Oldcampcook's picture

Welcome to the site.

Would it be possible for you to translate the ingredients for the Museli Brood on your blog?  I can figure out a lot of them from my German, but a few of them are beyond me.

It looks super lekker!!!!  LOL


sphealey's picture

Hello from the midwestern section of the United States.

For converting recipies to metric I use the chart in the appendix to Rose Levy Beranbaum's _The Bread Bible_. Some bakers who have used this chart think that her flour amounts are too large (that is, too many grams per cup). However, they produce consistent results for me.

Another option is to purchase a scale that switches between measuring systems. When trying a new recipe that is in US ANSI measurements I often measure it out on my digital scale, then switch the scale to grams and write down the measured amount on the recipe for future reference.


mariana's picture



Hi Bart,


I loved your muesli bread and desem. Wow! Where did you learn to slash like that? I am collecting slashing patterns in a little drawing notebook, to distinguish breads. Your scoring patterns are very creative: beautiful and functional.


Like sPh, I either use a scale that weighs both in oz and g, or online converter, for example

Mini Oven's picture
Mini Oven

Checked out your blog and recognized the first picture as Olive bread, just from the round cut on top. Looks very tasty. Wow, 65 Euro a kilo, is that the almond chocolate? I can't imagine bread prices could be that high. Good luck on your conversions and if there are any English ingredients or types of measure you have questions on, just ask. We will try our best. --Mini Oven

Trishinomaha's picture

I'd love to see recipes for them in english!


Bart's picture

Thank you all for the warm welcome and info.

@ Bob :Give me some time, I will translate the ingredients for the muesli bread. I will do it tonight.

@ Mariana, I consider my 'slashes' nothing special, I do what I feel like, I do appreciate your feedback a lot, thanks!

@ Mini oven, I did not know the round cut was used for olive bread, mine was a muesli bread, need to learn about certain cuts for certain breads.

The price receipt was for the "nougat"

From Wikipedia, the free encyclopedia

Nougat is a term used to describe a variety of similar confectioneries made with sugar or honey, roasted nuts (almonds, walnuts, pistachios or hazelnuts are common, but not peanuts) and sometimes chopped candied fruit. The consistency of nougat can range from chewy to hard depending on its composition.)


Bread is not this expensive, it depends on the kind, usually like 2 euros for a

bread, but it can cost more depending what it contains.


@Sphealey thanks for the info!


Thank you all for the feedback.




zolablue's picture

Welcome!  Your blog has some wonderful photos and beautiful breads and foods.  Darn, wish I could read it. I would sure love some recipes as well.  Great to see you here.

Bart's picture

I translated the recipe :


If you have questions, let me know.