The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicGetting the right acidity in the sourdough starter caviar76 years 11 months ago
Blog entryRandom thoughts about kitchen equipment, Norwich Sourdough, diastatic malt and sourdough starter.... yves116 years 11 months ago
Forum topicSlack dough obrien198436 years 11 months ago
Forum topicGenzano Country Bread: Leader's "Local Breads" MommaT56 years 11 months ago
Pane di Genzano Crumb dmsnyder06 years 11 months ago
Pane di Genzano dmsnyder06 years 11 months ago
Pane di Genzano (the real thing) dmsnyder16 years 11 months ago
Italian ehanner06 years 11 months ago
Forum topicCombi Ovens pinkies bakery26 years 11 months ago
Forum topicSlack new starter; no rise; smells very pleasantly sour afjagsp123136 years 11 months ago
Forum topicideal retardation temperature? Pablo86 years 11 months ago
Forum topicFeedback regarding PR's whole grain struan MommaT56 years 11 months ago
Forum topicwhen to add salt? Pablo146 years 11 months ago
Forum topicTechnology of Breadmaking hansjoakim06 years 11 months ago
Forum topicnew from CA scooter126 years 11 months ago
Forum topicCan Plain Flour be used to make bread dough? angiechia96 years 11 months ago
Forum topicHi patty11436 years 11 months ago
Forum topicHamelman's Vermont Sourdough Group Bake tbednarick576 years 11 months ago
Blog entryLallemand dailybread10106 years 11 months ago
Forum topichowdy from atlanta abracapocus46 years 11 months ago
Forum topicFocaccia suggestions hansjoakim46 years 11 months ago
Anis_baguettes_with_SD_Crumb dmsnyder06 years 11 months ago
Anis_baguettes_with_SD009 dmsnyder06 years 11 months ago
Anis_baguettes_with_SD004 dmsnyder06 years 11 months ago
Anis_baguettes_with_SD001 dmsnyder06 years 11 months ago

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