The Fresh Loaf

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

sandwich bread

August 10, 2019 - 7:45am -- metropical

looking to attempt to replace a firm multigrain sandwich bread.

not for celiac reasons, more Grain Brain.

I have on hand:


sweet rice

brown rice





Looking for a suggestion/link to a recipe that uses these without too many other odd ingredients.
Or am I barking the wrong tree.?

liz larsen's picture

Does volume of risen starter effect rise of dough

August 10, 2019 - 6:32am -- liz larsen


Simple question -- Does the volume of the rise of starter effect rise of bread? I have tried to get my starter to triple (it used to) but no matter what I try (all different ratios/flours etc) it only doubles (or doubles and a half.) 

I saw a great video that says to use the starter once it's "tripled in size or more."  I want one of those high round loaves with open crumb. I am worried if  I use my starter I'm destined for failure.  Thoughts?

Hotbake's picture

With pureed chipotle with adobo sauce, a spicy loaf 😋I like the color!


The ground chorizo taste so good, but it makes an ugly looking crumb, kind of look like patches of some kind of brownish porridge that I failed to mix in lol next time I'll use a diced up dried chorizo instead.

Another failed double slash, too straight, too long...



The Roadside Pie King's picture
The Roadside Pi...

The Roadside Pie king method

Here you have it pie lovers the complete unabridged Pie King method. Enjoy!

Lensi Pensi's picture

Sourdough Baguette

August 9, 2019 - 2:18am -- Lensi Pensi

I mostly make baguettes when I am baking. Inspired from the great community here I tried my hands on the sourdough baguette. 


The crumb was a bit tense but I think this is mostly due to the handling of the dough, it fermented pretty nice.


I started it with 30% sourdough that has been refreshed 16 h ago. I made it with 90% high gluten flour and 10% rye flour. Water temp was 30°C, starter temp 9°C. Everything else 25°V



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