The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicCan someone explain what a "soaker" is? Pster312 years 1 month ago
Forum topicRye bread will do you good Jw112 years 1 month ago
Forum topicHamelman's Pain Rustique flour-girl012 years 1 month ago
Forum topicmy first whole wheat sourdough Nim212 years 1 month ago
Forum topicButtermilk rolls MarkS212 years 1 month ago
Forum topicHow long can a sponge be refrigerated? DrPr212 years 1 month ago
Forum topicWhere am I going?? H20loo312 years 1 month ago
Forum topicloving Hamelman's pain au levain with whole wheat! MommaT412 years 1 month ago
Forum topicKalamata Loaf mcs2512 years 1 month ago
Forum topicWool & Sticky Dough Wild-Yeast012 years 1 month ago
Blog entryon loss, death, baking disasters, and second chances ericb712 years 1 month ago
Forum topicRecipe calls for instant yeast but I only have active dry yeast. Can I swap? DrPr1112 years 1 month ago
Forum topicDoes anyone have a pizza thin crust like Kashi's that's whole grain? photojess012 years 1 month ago
Forum topicWalnut Levain Bread SallyBR712 years 1 month ago
Forum topicFreezing Bagel dough bobku312 years 1 month ago
Forum topicReinhart's 100% Whole Wheat SulaBlue612 years 1 month ago
Forum topicHello from beautiful Fox, Alaska tananaBrian312 years 1 month ago
Forum topicLiquid levain vs. stiff levain xaipete2512 years 1 month ago
Forum topicfreezing a starter? Jw612 years 1 month ago
Forum topicHow much salt do you use? mennyaka11012 years 1 month ago
Forum topicWhere are my favorites? Anonymous baker (not verified)212 years 1 month ago
Blog entryFirst spent grain blackbird512 years 1 month ago
Forum topicMy new spiral mixer driechel1012 years 1 month ago
Forum topicEasy SD noyeast212 years 1 month ago
Forum topicoil & wheat bran, considered in hydration percentage? sallam312 years 1 month ago

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