The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicShaping a baguette BlueDevil0206136 years 5 months ago
Ripening refreshed rye sour. Expanded further with more pronounced spreading of dry flour. dmsnyder06 years 5 months ago
Ripening refreshed rye sour, starting to rise and form a dome, spreading the dry rye flour. dmsnyder06 years 5 months ago
Refreshed rye sour with 25 gms (1/4 cup) rye flour sprinkled over the surface. dmsnyder06 years 5 months ago
50 gms of Rye sour refreshed with 100 gms water and 75 gms rye flour dmsnyder06 years 5 months ago
Forum topicQuestion re Nutrimill One-Speed Model subfuscpersona26 years 5 months ago
Forum topicSeeking an Apple Cider Starter recipe ElaineW96 years 5 months ago
Forum topicSite upgrade this evening Floydm126 years 5 months ago
OK, will continue to use external photo site... subfuscpersona06 years 5 months ago
Forum topicClarifiying matters about ovens ivrib76 years 5 months ago
triangular slash on triangular bread Mini Oven16 years 5 months ago
Forum topicCold Weather Baking IanS76 years 5 months ago
Blog entryBurnt Waffles Floydm76 years 5 months ago
Blog entrygrissini (bread sticks) ejm56 years 5 months ago
Forum topicRomertoph Clay Baker Question Trishinomaha66 years 5 months ago
SOUR RYE weavershouse06 years 5 months ago
SOUR RYE weavershouse06 years 5 months ago
SOUR RYE weavershouse06 years 5 months ago
SOUR RYE weavershouse06 years 5 months ago
Forum topica nice LIGHT sourdough recipe?? expatCanuck76 years 5 months ago
Forum topicMajor Wheat Classifications - USA - reference subfuscpersona16 years 5 months ago
Forum topicNormandy Apple Bread JMonkey06 years 5 months ago
Blog entryNaturally Leavened Golden Bread umbreadman06 years 5 months ago
Blog entrySusan's sourdough AnnieT146 years 5 months ago
Forum topicFor Sale Beckers26 years 5 months ago

Pages