The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicA question of quantity...and sanity punainenkettu67 years 3 months ago
Forum topicWalnut Levain mdlsf177 years 3 months ago
Forum topicbread board - to seal or not? dtaffe137 years 3 months ago
Blog entryPeter Reinhart, Crust & Crumb Scones Eli47 years 3 months ago
Forum topicGrowing yeast socurly77 years 3 months ago
Blog entryOven temperature for fan oven Druidswife117 years 3 months ago
Forum topicCorn bread chetc257 years 3 months ago
Forum topicCold Oven - Clay Pot bread10117 years 3 months ago
Forum topicdifference between durum and semolina flour? grind97 years 3 months ago
Forum topicNice article by a TFL regular Elagins27 years 3 months ago
Forum topicStrange Challah recipe - would it work (better than normal)? Jay3fer177 years 3 months ago
Forum topicwhich clay baker? reddragon117 years 3 months ago
Forum topicHow about a new forum category- Hometown ErikVegas117 years 3 months ago
Forum topicRising times and pre-ferment percentages/whole grains SylviaH17 years 3 months ago
Forum topicBread baking skills going downhill? raingirl31117 years 3 months ago
Forum topicA better understanding of weights and hydrations BellesAZ87 years 3 months ago
Forum topicStoring Flours for Large Bakery csimmo64137 years 3 months ago
Forum topic80% Sourdough Rye from Jeffrey Hamelman's "Bread" ramat12337 years 3 months ago
Forum topicWhole wheat sourdough bagels JMonkey77 years 3 months ago
Forum topicTiroler Kuerbiskernbrot - Tyrolean Pumpkin Seed Mini Breads hanseata97 years 3 months ago
Blog entryLeader's Pain au Levain dmsnyder77 years 3 months ago
Forum topicCan a starter be taken over by local mircoorganisms? plasticookies137 years 3 months ago
Forum topicRecipes Understood, Converted, and Screened MIchael_O47 years 3 months ago
Forum topicStarter quantities in recipes. GregS37 years 3 months ago
Blog entryA short mix and the wonder of poolish Chausiubao17 years 3 months ago

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