The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicMiscellaneous questions Tarrosion47 years 8 months ago
Forum topicClay Pot Breads cgmeyer2127 years 8 months ago
Forum topicGreetings From Oregon - or - My First Post the_perch17 years 8 months ago
Forum topicHow Do You Define "Overnight"? lagoldberg839797 years 8 months ago
Forum topicFrench Flour in the UK - Wessex Mill Doughtagnan07 years 8 months ago
Forum topicBaking Fruit Pies in a Deck Oven laurachoc31657 years 8 months ago
Blog entryThe bourke street bakery-A Review ehanner57 years 8 months ago
Blog entrySam Fromartz's Baguettes ehanner187 years 8 months ago
Forum topicCan I add oat flour to this recipe? beautifuldisaster37 years 8 months ago
Forum topicIs it possible to make whole grain Italian or French type bread? newtobreadbaking157 years 8 months ago
Blog entry3/16/10 - Everything (I had laying around in my pantry) Levain breadbakingbass...37 years 8 months ago
Forum topicIntroduction and French rolls JohnMich87 years 8 months ago
Forum topicSourdough Culture went dormant on it's own. Niashi137 years 8 months ago
Forum topicDough in the Fridge oskar27027 years 8 months ago
Blog entryIs It To My Taste? JoeVa167 years 8 months ago
Forum topicNot sure where to go next for loaf pans. Niashi97 years 8 months ago
Forum topicNeed help with crust on No Knead Bread! Bad Cook327 years 8 months ago
Forum topicIs my starter ready for baking? liseling97 years 8 months ago
Blog entryMaybe I'm back JoeVa237 years 8 months ago
Forum topicCalculating a pre-ferment Barbara Krauss137 years 8 months ago
Forum topicUsing fresh spinach instead of frozen? Dragonbones27 years 8 months ago
Forum topicKeeping Chef after 2nd refreshment in the fridge? jennyloh37 years 8 months ago
Forum topicDeveloping a crusty crust with the distinct "ear". tdglueck@gmail.com87 years 8 months ago
Forum topicHow do you keep/store your bread after its made ? saraugie107 years 8 months ago
Blog entry20100106 Mr. Hamelman's 3-stage 90% rye Yippee127 years 8 months ago

Pages