The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicThree cakes, one day Adelphos2436 years 12 months ago
Forum topicTwo questions about pre-ferment hansjoakim106 years 12 months ago
40% Rye ehanner06 years 12 months ago
40% Rye ehanner06 years 12 months ago
Sourdough crumb Soundman06 years 12 months ago
Forum topicOrange Chiffon Cake Adelphos2406 years 12 months ago
Forum topicGetting the right acidity in the sourdough starter caviar76 years 12 months ago
Blog entryRandom thoughts about kitchen equipment, Norwich Sourdough, diastatic malt and sourdough starter.... yves116 years 12 months ago
Forum topicSlack dough obrien198436 years 12 months ago
Forum topicGenzano Country Bread: Leader's "Local Breads" MommaT56 years 12 months ago
Pane di Genzano Crumb dmsnyder06 years 12 months ago
Pane di Genzano dmsnyder06 years 12 months ago
Pane di Genzano (the real thing) dmsnyder16 years 12 months ago
Italian ehanner06 years 12 months ago
Forum topicCombi Ovens pinkies bakery27 years 9 hours ago
Forum topicSlack new starter; no rise; smells very pleasantly sour afjagsp123137 years 19 hours ago
Forum topicideal retardation temperature? Pablo87 years 20 hours ago
Forum topicFeedback regarding PR's whole grain struan MommaT57 years 1 day ago
Forum topicwhen to add salt? Pablo147 years 1 day ago
Forum topicTechnology of Breadmaking hansjoakim07 years 1 day ago
Forum topicnew from CA scooter127 years 1 day ago
Forum topicCan Plain Flour be used to make bread dough? angiechia97 years 1 day ago
Forum topicHi patty11437 years 1 day ago
Forum topicHamelman's Vermont Sourdough Group Bake tbednarick577 years 2 days ago
Blog entryLallemand dailybread10107 years 2 days ago

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