The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicwhy is my dough so slack? longneckthree96 days 20 hours ago
Blog entryMy bread log caryn1566 days 20 hours ago
Forum topicRoman pizza recipe anyone? Ilya Flyamer141 week 9 hours ago
Forum topicbottom of loaves get concave when cooling Trimbandit141 week 12 hours ago
Blog entryThird Time Was a Charm Mister C31 week 15 hours ago
Forum topicInteresting Sweet Stiff Levain pH data Benito321 week 21 hours ago
Forum topicExodus and Sourdough During Passover GaryBishop41 week 1 day ago
Forum topicProofed or not ? flynnboy31 week 1 day ago
Blog entryBaker's percentage Spreadsheet Doc Tracy671 week 1 day ago
Forum topicAtta Flour - Yes, You Can (continued)! tpassin41 week 1 day ago
Forum topicFirst Street Flours from Smart and Final Stores - Protein (Gluten) Levels troglodyte71 week 1 day ago
Forum topic6 Week refrigerator Banana muffin recipes????? TenOC31 week 1 day ago
Blog entryThe Zoia Panettone Challenge mwilson121 week 2 days ago
Forum topicWhere is the Breadstorm App? rgrgeo601 week 2 days ago
Forum topicMilling flour with the Marga Mulino Flaker GaryBishop91 week 2 days ago
Forum topicJudging bake completion in 100% ryes alcophile61 week 2 days ago
Forum topicCrumb Diagnosis BlackCatBreads91 week 2 days ago
Forum topicLievito Madre - unable to triple in volume RolandofEld401 week 3 days ago
Forum topicKneading dough evenly in a Kitchen Aid ninar71 week 3 days ago
Forum topicModernist Bread at Home GaryBishop171 week 3 days ago
Forum topicOverly dark loaves from Challenger bread pan Jim_9121 week 3 days ago
Forum topicNewbie Diastatic Malt User Frodough Bakkings121 week 3 days ago
Forum topicSomething that puzzles me Laeth201 week 4 days ago
Forum topicDIY dough divider (manual) Unas200021 week 4 days ago
Forum topicFolding Intervals for High Hydration louiscohen51 week 4 days ago

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