The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicShould I use malt? Is protein content of this flour too high? hreik322 weeks 3 hours ago
Forum topicMouse holes rhwendt352 weeks 10 hours ago
Blog entryShao Bing Anne-Marie B42 weeks 11 hours ago
PageAbout Floydm02 weeks 15 hours ago
Forum topicIs "yeast endurance" a thing? cmfreeman22 weeks 15 hours ago
Forum topicHobart grinder Dusty Couche32 weeks 15 hours ago
Forum topicCroissant help -what did I do wrong? I’m Trying To B...42 weeks 15 hours ago
Blog entryHamelman [Kamut] Multigrain Filomatic92 weeks 16 hours ago
Forum topicBulk sourdough making Jones The Bread92 weeks 17 hours ago
Forum topicHelp me find a recipe? treebearding02 weeks 22 hours ago
RecipeLaugenbrezel(Pretzel), laugenstangen, Butter brezel mukgling12 weeks 23 hours ago
Forum topicIs it under-proofed? solano52 weeks 1 day ago
Blog entryVisit to Zita's Bang Bang Bakery in Siem Reap rossnroller72 weeks 1 day ago
Forum topicGood old English Bloomer.... Matt Edy82 weeks 1 day ago
Forum topicKamut/Khorasan Wholegrain bread...any other recipe recommendations? not.a.crumb.left112 weeks 1 day ago
Forum topicConfusion re bulk ferment stretch and folds. ValerieC32 weeks 1 day ago
Forum topicMy Tangzhong Roux FAQ Antilope292 weeks 1 day ago
Forum topicBig holes only on sides and not in the middle. Pletynka52 weeks 1 day ago
Forum topicBread problem jafwiz42 weeks 1 day ago
Blog entryGuinness Rye Barley Wild Rice Bread isand66102 weeks 1 day ago
Forum topichoneyed spelt and oat levain loaf Thalia050322 weeks 1 day ago
Forum topicNew Yorkers! Great place to find bread and bakers! clazar12322 weeks 1 day ago
Forum topicItalian Bread Problems jafwiz22 weeks 1 day ago
Forum topicFavorable temps for Acetic and also Lactic bacteria? DanAyo52 weeks 1 day ago
Forum topicDough Is Too Sticky jim.mcmillan22 weeks 1 day ago

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