The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicsearching for kit salpal16 years 8 months ago
Forum topicThe Bread Challenge is officially launched tananaBrian266 years 8 months ago
Forum topicGranite Slab as Baking Stone Occabeka76 years 8 months ago
Blog entry20100324 Mini Oven's 100% Rye - by Yippee Yippee216 years 8 months ago
Forum topicETA-Friday for my Country Living Mill UnConundrum06 years 8 months ago
Forum topicBread making difficulties... fefil1316 years 8 months ago
Blog entryFougasse leucadian56 years 8 months ago
Blog entryCannellini beans stewed with root vegetables, pancetta and served with Parmesan & toasted sourdough zoltan szabo36 years 8 months ago
Forum topicSpreading the starter.... SallyBR106 years 8 months ago
Blog entrySlashing Effects on Oven Spring? davidg618326 years 8 months ago
Blog entryBread Machines: You’ve come a long way, Baby! davidg61856 years 8 months ago
Forum topicSpammer? althetrainer86 years 8 months ago
Forum topicLooking for good pizza stone chanirene36 years 8 months ago
Blog entryVienna Flour, and bread types ananda96 years 8 months ago
Forum topicSourdough sonnenblume198416 years 8 months ago
Blog entryResults of the "non"- Vermont Sourdough with increased whole grains and a rye/whole wheat bread with altus SD starter........... Sedlmaierin26 years 8 months ago
Forum topicMy first Preferment - YAY! GloriouslyHomemade16 years 8 months ago
Blog entryDay 7 - Hamelman sourdough 5% rye varda66 years 8 months ago
Forum topicThis was scary ErikVegas126 years 8 months ago
Forum topicUnrefrigerated starter lost rising power Jim S46 years 8 months ago
Forum topicLooking for Seasoned Home-Based Bakers cookingwithdenay56 years 8 months ago
Blog entryHot Cross Buns w/ buttermilk SylviaH246 years 8 months ago
Forum topicFrench Flour conversions to American Flour saraugie96 years 8 months ago
Forum topicQuestion about my technique kathym16636 years 8 months ago
Forum topicHow to tell from a formula what the crumb *should* be like? BluesmanEP16 years 8 months ago

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