The Fresh Loaf

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

Visiting Aussie lady Baker

August 8, 2019 - 9:24pm -- yozzause

Hi UK and European  TFL Bakers,

i have a good friend who will be visiting Glasgow, Huddersfield and Suffolk and she is keen to meet  up with some fellow Bakers for  a chat and see how you do things over there.

She will be over there  from around Mid August 2019. you can contact me via PM or direct in this column. I have always found that spending time with fellow enthusiasts is most rewarding and sharing of knowledge is great.

Kind regards  Derek / Ros

Abelbreadgallery's picture

Baguette au levain

August 8, 2019 - 5:27pm -- Abelbreadgallery

I went to Querétaro (Mexico) to have a meeting and demo with local bakers and show them some bakery tips. I showed them how to make levain baguettes and many other artisan breads. 

I know baguette shouldn't include rye flour, but ... I had some organic rye flour and wanted to use it. So I included 2,5% of rye flour in my baguette, 25 grams of rye flour per 975 grams of white wheat flour. Levain and a pinch of yeast made the other part of the work. (200 grams of levain and just 2 grams of fresh yeast x kilo of flour). This small quantity of rye made the difference. 

GlennM's picture

Thought this was ruined!

August 8, 2019 - 4:36pm -- GlennM

I thought I destroyed this loaf . I mixed it up at 5 PM yesterday, did three stretches and folds, left it on the counter and fogot about it until this morning at 6 AM. It had tripled in size and I thought it was way over proofed. I quickly formed the loaf and put it in the fridge for 12 hours. It looks like it might be OK?  


pajarito's picture

the right time to use my starter

August 8, 2019 - 1:51pm -- pajarito

I've had my starter going for a couple months now. I got it from KAF initially and keep it at room temperature (about 78f). I've been feeding it twice a day at a 1:1:1 ratio using 2 parts APF and 1 part organic rye. I've boosted my feeding to 1:2:2 lately to bulk it up for some recipes. I feed in the morning and before bed. It's extremely active. I fed it at 8am this morning  and by 11:37am it had tripled (rubber band is set at the initial height post-feeding)

tahoe bread's picture

5KG Spiral Mixer For Sale

August 8, 2019 - 12:39pm -- tahoe bread

I have a Mecnosud 5KG spiral mixer for sale. Model PK 5M. It is in like-new condition. This mixer has a breaker bar which most other 5KG do not. I am asking $1100. When purchased this mixer was $1900 (price + tax + shipping). I am located in the North Lake Tahoe area. Please let me know if you have any questions. Thanks for looking.

mwilson's picture

Avoiding mould in yeast water

August 8, 2019 - 12:28pm -- mwilson

Managing headspace, or ullage as it known is the primary job for any winemaker.

The headspace is the perfect environment for mould growth and mould must absolutely have oxygen to grow. 

Don't make the mistake in thinking that by simply putting a lid on it, this makes the contents anaerobic. Not so. The air in the headspace is the same air as that outside of the jar. Also the use of a tight enclosure will create a headspace that becomes humid and this further improves the environment for mould growth.


With that in mind here are some ideas: 

Annamarie7's picture

Hello everyone.  Have been baking breads for 59 years and still learning.  Found this blog today while looking for a way to salvage an old dough bowl I purchased at a yard sale some years ago.  The bowl developed a crack and I'm hoping to save it as I love old items.  Have two old rolling pins.  One was given to me 59 years ago when an elderly lady was breaking up home and she asked if I could use it.  Yep!  Have use it exclusively all these years and it's like brand new.  Rescued another similar one from a yard sale.  Was wondering if dough can be raised in an old crock as I have several of those.  I have made fermented cabbage(sauerkraut).  Just love making bread though and have made gluten free bread as well.  So happy to have found you.

slowriser's picture

Help with Starter

August 8, 2019 - 11:20am -- slowriser

I have just started to try and make sourdough bread (YAY!!!) and i am trying to learn as much as i can about starters. I have a starter that i am currently maintaining but i am not sure when it is ready to start baking with. I am going to attach some photos and some details about the starter and if someone can help me figure out, maybe based on visual clues or volume cues how to know when its ready i would appreciate it.


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