The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicIntroduction from Arkansas alabubba48 years 11 months ago
Forum topicPre-Heating Baking Stones DennyONeal68 years 11 months ago
Forum topicIt's up and running! mcs388 years 11 months ago
Forum topicHello from Galveston Texas samson68 years 11 months ago
Blog entry100% Sourdough Pain de Tradition with 85% Hydration - Miche, Pointe-a-Calliere or Pain Poilane? Shiao-Ping218 years 11 months ago
Blog entryBack to basics lindyc38 years 11 months ago
Forum topicBlue Cheese Walnut Rolls Paddyscake38 years 11 months ago
Blog entryWhole Wheat Levain ericb38 years 11 months ago
Forum topicLong, Slow, Bulk Fermentation--Please Critique This Recipe baltochef108 years 11 months ago
Blog entryCurry Rustic Bread Shiao-Ping48 years 11 months ago
Forum topicMy first Ciabatta bergmef68 years 11 months ago
Forum topicI broke my gluten and I can't get up clazar12328 years 11 months ago
Forum topicFarmers Market Requirement Aprea148 years 11 months ago
Forum topicAround 25 pounds of fresh wheat berries....now what? LindyD58 years 11 months ago
Forum topicCan I use flour milled from seeds in a coffee grinder? guyshahar28 years 12 months ago
Forum topicCinnamon Buns - Alternate fillings peppermintschnapps198 years 12 months ago
Forum topicCheesy smell Sketti48 years 12 months ago
Blog entryPR's challah Leah Vetter58 years 12 months ago
Forum topicHydration? Seam side down? No knead bread. MotoJack38 years 12 months ago
Forum topicwater or dough temperature? boxodough138 years 12 months ago
Forum topicWetting surface of proofed loaf improves oven spring? venkitac68 years 12 months ago
Forum topicKing Arthur All-Purpose Flour Bafflement pattycakes58 years 12 months ago
Forum topicRookie from Oxford UK Sketti38 years 12 months ago
Forum topicNo Knead bread.Why a wooden spoon? MotoJack78 years 12 months ago
Forum topicPhytic Acid: Digging Deep Mylissa2058 years 12 months ago

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