The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicGoing to School/making it a career in baking/cooking tmarz2012 years 7 months ago
Forum topicTartine Country Bread in Dutch Oven – without getting burned. Jonathankane412 years 7 months ago
Forum topicHow can i get my loafs this BIG? LT72884712 years 7 months ago
Forum topicMy first sourdough bread Devi212 years 7 months ago
Forum topicThe secret to a light, moist sweet rolls even after few days old? mzublin612 years 7 months ago
Blog entryPain Ordinaire from Bread Bible Shutzie27912 years 7 months ago
Blog entryWhole Grain Breads at SFBI Maryann279312 years 7 months ago
Forum topicHydration Levels - Tartine Loaf - Too Wet? alpinegroove912 years 7 months ago
Blog entrySourdough Biscuits whosinthekitchen712 years 7 months ago
Forum topicMy sourdough starter... joeg214212 years 7 months ago
Forum topicSamsung convection oven with "steam clean" rjerden112 years 7 months ago
Blog entryStarting SFO Sourdough Starter Loavesoffun312 years 7 months ago
Blog entryThe Tartine has become a staple ronnie g012 years 7 months ago
Forum topicModifying an electric oven for bread making steelchef1012 years 7 months ago
Blog entryPiP's Miche PiPs1112 years 7 months ago
Forum topicYeast confusion GoNavy112 years 7 months ago
Blog entryMusings on flavor pmccool412 years 7 months ago
Forum topicBread Machine yeast GoNavy312 years 7 months ago
Forum topicBagel success, finally tikidoc212 years 7 months ago
Forum topicJan Hedh's Seed Bread Virtus312 years 7 months ago
Blog entryCrispy crust on a soggy day? Home Baker712 years 7 months ago
Blog entryP.Reinhart's Italian Hoagies! SylviaH812 years 7 months ago
Forum topicMath Percentage Question Seeking Solution Janetcook1012 years 7 months ago
Blog entryFaux, Faux Poilane varda3312 years 7 months ago
Forum topic Creating a levain without existing culture, is there a way? please help RoBStaR212 years 7 months ago

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