The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
40% Rye ehanner06 years 8 months ago
Sourdough crumb Soundman06 years 8 months ago
Forum topicOrange Chiffon Cake Adelphos2406 years 8 months ago
Forum topicGetting the right acidity in the sourdough starter caviar76 years 8 months ago
Blog entryRandom thoughts about kitchen equipment, Norwich Sourdough, diastatic malt and sourdough starter.... yves116 years 8 months ago
Forum topicSlack dough obrien198436 years 8 months ago
Forum topicGenzano Country Bread: Leader's "Local Breads" MommaT56 years 8 months ago
Pane di Genzano Crumb dmsnyder06 years 8 months ago
Pane di Genzano dmsnyder06 years 8 months ago
Pane di Genzano (the real thing) dmsnyder16 years 8 months ago
Italian ehanner06 years 8 months ago
Forum topicCombi Ovens pinkies bakery26 years 8 months ago
Forum topicSlack new starter; no rise; smells very pleasantly sour afjagsp123136 years 8 months ago
Forum topicideal retardation temperature? Pablo86 years 8 months ago
Forum topicFeedback regarding PR's whole grain struan MommaT56 years 8 months ago
Forum topicwhen to add salt? Pablo146 years 8 months ago
Forum topicTechnology of Breadmaking hansjoakim06 years 8 months ago
Forum topicnew from CA scooter126 years 8 months ago
Forum topicCan Plain Flour be used to make bread dough? angiechia96 years 8 months ago
Forum topicHi patty11436 years 8 months ago
Forum topicHamelman's Vermont Sourdough Group Bake tbednarick576 years 8 months ago
Blog entryLallemand dailybread10106 years 8 months ago
Forum topichowdy from atlanta abracapocus46 years 8 months ago
Forum topicFocaccia suggestions hansjoakim46 years 8 months ago
Anis_baguettes_with_SD_Crumb dmsnyder06 years 8 months ago

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