The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicCornbread peggyo17 years 5 months ago
Blog entryNewbie made Rustic Loaf! okieinalaska37 years 5 months ago
Forum topicAcheiving a perfect white sourdough staff of life107 years 5 months ago
Forum topicSourdough with increased something or other DavidAplin07 years 5 months ago
Mixed Flour Levain 3 DavidAplin07 years 5 months ago
Mixed Flour Levain 2 DavidAplin07 years 5 months ago
Mixed Flour Levain DavidAplin07 years 5 months ago
Rustic Loaf by Okieinalaska okieinalaska07 years 5 months ago
JMonkey's with Spelt2 Srishti07 years 5 months ago
JMonkey's with Spelt Srishti07 years 5 months ago
JMonkey's Srishti07 years 5 months ago
Forum topic100% WW rolls - moderate success KipperCat77 years 5 months ago
Demi Baguettes Using KA French-Style Flour SteveB27 years 5 months ago
Forum topicAdditions to banana bread Floydm57 years 5 months ago
Forum topicSweet Soft Buns george27 years 5 months ago
Blog entryDodgy baking weather AnnieT47 years 5 months ago
Forum topicShaping a baguette BlueDevil0206137 years 5 months ago
Ripening refreshed rye sour. Expanded further with more pronounced spreading of dry flour. dmsnyder07 years 5 months ago
Ripening refreshed rye sour, starting to rise and form a dome, spreading the dry rye flour. dmsnyder07 years 5 months ago
Refreshed rye sour with 25 gms (1/4 cup) rye flour sprinkled over the surface. dmsnyder07 years 5 months ago
50 gms of Rye sour refreshed with 100 gms water and 75 gms rye flour dmsnyder07 years 5 months ago
Forum topicQuestion re Nutrimill One-Speed Model subfuscpersona27 years 5 months ago
Forum topicSeeking an Apple Cider Starter recipe ElaineW97 years 5 months ago
Forum topicSite upgrade this evening Floydm127 years 5 months ago
OK, will continue to use external photo site... subfuscpersona07 years 5 months ago

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