The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicCan overproofed dough be repurposed? Melissa.cox1051 week 22 hours ago
Forum topicHello from Idaho! Wildwood Flour41 week 1 day ago
Forum topicRetsel pros and cons? Mylissa20611 week 1 day ago
Forum topicMy First Ciabatta Roll (75% hydration) bottleny61 week 1 day ago
Forum topicSourdough starter not rising enough Sandeepm111 week 1 day ago
Forum topicGuess what came home with me on Saturday? Danni3ll3141 week 1 day ago
Forum topicHobart N50, 5 QT Commercial Stand Mixer - 5 Quart N-50 SUF-60 N6276901 week 1 day ago
Blog entryNew tests weak flour solano71 week 1 day ago
Blog entryNaturally leavened panettone pjkobulnicky231 week 1 day ago
Forum topicRetarder/Proofer martin11 week 1 day ago
Blog entry20180906 Breaking my electric knife... Yippee201 week 2 days ago
Blog entry20% Germinated Red Rice Oat Porridge Sourdough Elsie_iu61 week 2 days ago
Forum topicTop and Bottom heat Liverpoolbaker101 week 2 days ago
Forum topicDurum flour as a flavor enhancer @ ehanner dmsnyder91 week 2 days ago
Forum topicInjera... anyone making it successfully and consistently? BurntMyFingers141 week 2 days ago
Forum topicKeeping Two Starters @ Different Hydrations nickg51 week 2 days ago
Forum topicVolkornbrot (100% Rye) Critique joe_s81 week 3 days ago
Forum topicRole of eggs in choux pastry kde31 week 3 days ago
Blog entry100% spelt sourdough bread joc1954171 week 3 days ago
Blog entry100% Spelt Sourdough - trying spelt for the first time txfarmer101 week 3 days ago
Forum topicGreetings and questions from London! Novice101 week 3 days ago
Forum topicBread for school fair peterseaford01 week 3 days ago
Forum topicA-200 repair manual? RickBerber41 week 4 days ago
Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe sourdough chick191 week 4 days ago
Forum topicWhat is your favorite Ciabatta formula using yeast DanAyo321 week 4 days ago

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