The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
frangipani's picture

Help troubleshoot my boule, please?

November 14, 2019 - 7:32pm -- frangipani

Hello, I'm baking the same simple sourdough boule recipe (from Teresa Greenway's course) to get better at the steps, and figure out where I need to adapt things for my own environment (tropics, OTG with granite stone as bottom rack, India, Indian maida flour and home-milled, home-grown ww milled in a Komo fidibus). Eventually I want to move to using exclusively my own ww.

140g starter (100% hydration, whole wheat)

240 g water

400 g flour (commercial maida)

7 g salt

eesterson's picture

Amateur baker looking for a school program

November 14, 2019 - 3:15pm -- eesterson

I am an amateur home baker (bread, pies, pastries)--I'd like to take my baking to the next level. I'm looking for short course (ie I can't be gone for seven months, but maybe one month), pretty serious baking programs (i.e. not a vacation class, but more serious), and I am open to going abroad (I lived in France in college and wouldn't mind going back to rejuvenate my language skills at the same time). 

Suggestions? Has anyone done this? What has been your experience? Recommendations? 



Jozef's picture


November 14, 2019 - 8:47am -- Jozef

Hello, Joe here from Charlevoix, Michigan, though I've lived much of my life in NYC.

I will be opening a bakery, cafe and coffee bar in Spring of 2020.  We recently completed a trial run between summer seasons.

I am a doctoral psychotherapist, ordained Interfaith minister and chef/baker.  I am retiring from the first two and focusing almost exclusively on the latter.

Even though I am older, I am hoping to find a mentor or even an accountability partner with whom I can learn and share, especially as it relates to bread and pastry.

Ejay's picture

Nobody warned me and I didn't see any labels regarding this when I bought flour and basic baking equipment. They really should have......

Last night I told my housemate that I had been feeling really strange all day. I have various medical conditions relating to childhood cancer, so straight away he offered to take me to hospital. My reply was and what exactly  do I tell them ? I'm an addict with withdrawal symptoms.....

The weird look on his face was quickly replaced,  and accompanied by loud laughter as I explained I hadn't baked any bread that day and really missed kneading.


I AM AN ADDICT , and it has only been 3 months.

I am mostly housebound, a wheelchair user and  I love crafting.  I have discovered baking bread  is just another craft and gathering supplies, books, watching videos and reading forum and FB group posts is just as addictive. 
I home educate my youngest , soon to be 12 year old daughter, and she is so chuffed to be able to make a loaf from start to finish by herself. We normally bake side by side and have found baking to be filling all sorts of curriculum requirements both on food education and science .  We have even found ourselves repeating the mantra, " Glutenin and Gliadin " as we knead, lol.

treeowl's picture

Internal temperature for challah

November 13, 2019 - 2:55pm -- treeowl

I regularly bake challah using this recipe, which I worked out by trial and error. One thing I've noticed is that to get the extra-moist, almost doughy texture I prefer, I need to pull it at just about 165°F, cooler than any published bread recipe I've ever seen. Is this just a matter of taste? Or is there something actually wrong here?

Fresh like basil's picture

Starter - will it ever ferment?

November 13, 2019 - 1:41pm -- Fresh like basil



hi, im from Kuwait. 

My starter is 5-6 days old. Its not fermenting. And im losing faith in it.
this is not my first time. Ive done failed starters a few months back then stopped.

There are signs of microbial activity.  Its sour. Yes there are one or two bubble. 

but no rise in volume. No wild yeast.


tried plenty of ratios (in the past) 1.1.1 - 1.2.2  you name it.  

why is it not possibly fermenting.




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