The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicSticky dough. Why? gong183 weeks 3 days ago
Blog entryDanish Rye Bread With Dried Figs, Seeds and Nuts Cedar Mountain223 weeks 3 days ago
Blog entry1/3 W/M Spelt Semi Sourdough yozzause73 weeks 3 days ago
Forum topicWhere to find Wheat Berries in Canada YarnerT153 weeks 4 days ago
Blog entryLamination: Croissant Jaaakob253 weeks 4 days ago
Blog entryDurum Spelt Cream Cheese Bread with Purple Potatoes isand66123 weeks 4 days ago
Forum topicAutumn Spice Cake Recipe titchhibbert43 weeks 4 days ago
Blog entryYeast Water Pane Yaksik PalwithnoovenP143 weeks 4 days ago
Forum topicBread turns gummy after a few days? buffedupby73 weeks 4 days ago
Forum topicStarter Hydration Ogi the Yogi233 weeks 4 days ago
Forum topicA few loaves later - here is my success! GrowingStella143 weeks 4 days ago
Forum topicHow does olive oil counts in hydration? _vk23 weeks 4 days ago
Forum topicBagatelle T65 - First test of many... Amazing flour! _vk203 weeks 4 days ago
Forum topicReinhart's ciabatta with sourdough _vk43 weeks 5 days ago
Forum topic"Killer focaccia" recipe GrowingStella23 weeks 5 days ago
Blog entryBread bowls! Lazy Loafer143 weeks 5 days ago
Forum topicBulk fermenting temperature enchant43 weeks 5 days ago
Forum topicfull hydration, natural levain, wholegrain loaves in a gas static with no DO? surferbaker33 weeks 5 days ago
Forum topicToasted sprouts Danni3ll323 weeks 5 days ago
Forum topicReinhart's foccacia with sourdough _vk73 weeks 5 days ago
Blog entryZitas Bakery yozzause43 weeks 5 days ago
Forum topicDoes anyone use bakers percentages? enchant273 weeks 5 days ago
Blog entryQuick Beer Boule Anne-Marie B43 weeks 5 days ago
Forum topicgood quality rantan bannetons source metropical13 weeks 5 days ago
Blog entryBorodinsky Supreme -- Old School -- 100% Rye eatalready243 weeks 5 days ago

Pages