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Welcome to The Fresh Loaf, a community of amateur artisan bakers and baking enthusiasts!
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Forum Posts
Waxed Paper Bread Bags
What is the most useful bread book for you?
"Steam Baking Master" Baking Pan
Ooni spiral mixer - first impression
Fermenting at cool(ish) temps
Workday 100% Whole Wheat in a Pullman
Katie's Weak Flour
Cleaning up dough on utensils
Replacing a KitchenAid power cord
Milling Just 1kg/Hour: Artisan Baker Extracts Ultimate Wheat Flavor | Japanese Bakery
New York pizza pie
Einkorn for Dummies
How much olive oil is too much?
NY Times article on sourdough cottage bakeries
Whole-wheat sourdough starter, Day 17, warm Indian kitchen(26 - 28 degrees) — sanity check needed
Ovencrafters, Alan Scott commercial oven plans for sale.
Putting a Name to a Relic.
Rye Sourdough Discard Bread w/ Gemini Suggestions
Loaves in Literature
English made dough divider history
Go to forum >
Blog Posts
70% rye 2 Levain Pullman
Yecora Rojo Pear Pizza [2026 February 1]
Index of Bakes
Rye-Spelt-White Pullman With Porridge
Walliserbrot from "The Rye Baker"
Banana cream pie
Durum Spelt Sour Dough
Two levain Semolina Pizza
Sourdough Roman Pizza with Tangzhong
Raspberry chocolate cheesecake
Over filled, extra large Baileys.
the impatient baker strikes again
Vegan Black and White Sesame Crackers (Aquafaba)
Gofio muffins - baking from the Canary Islands
Today's exercise: prosciutto, Romano and Parmesan cheese Panettone
Cinnamon buns for the cold snap
Whole Wheat-Spelt with Caramelized Onions, Cheddar and Parmesan Cheese with a Spelt Tangzhong
Old school Jewish deli rye
High Extraction Yecora Rojo Batards
first bake with a new starter
Go to blogs >
Recent comments
Why thank you! I had some…
tpassin
29 minutes 44 seconds ago
Rye-Spelt-White Pullman With Porridge
What a beautiful loaf
ll433
1 hour 11 minutes ago
Rye-Spelt-White Pullman With Porridge
Looks fantastic, Regis
ll433
1 hour 14 minutes ago
Yecora Rojo Pear Pizza [2026 February 1]
Okay Rene, but I’m going to…
kay-dee
6 hours 49 minutes ago
Katie's Weak Flour
Biga + what you did last time
ReneR
10 hours 6 minutes ago
Katie's Weak Flour
Yes it is
trailrunner
19 hours 41 minutes ago
70% rye 2 Levain Pullman
Thanks for this Rene and…
kay-dee
19 hours 47 minutes ago
Katie's Weak Flour
Excellent Crumb!
Isand66
19 hours 53 minutes ago
70% rye 2 Levain Pullman
Unfortunately, Rob, it isn’t…
kay-dee
20 hours 7 minutes ago
Katie's Weak Flour
Thank you
trailrunner
20 hours 34 minutes ago
70% rye 2 Levain Pullman
Beautiful
trailrunner
20 hours 39 minutes ago
Loaves in Literature
Beautiful
alcophile
20 hours 42 minutes ago
70% rye 2 Levain Pullman
The Rye Baker
alcophile
20 hours 45 minutes ago
What is the most useful bread book for you?
I'll second those recommendations
alcophile
20 hours 51 minutes ago
What is the most useful bread book for you?
I always find myself back in…
OldWoodenSpoon
22 hours 9 minutes ago
What is the most useful bread book for you?
And spare a thought for the baker
albacore
23 hours 29 minutes ago
Loaves in Literature
The Bread Baker's Apprentice…
Floydm
1 day 1 hour ago
What is the most useful bread book for you?
Whole Grains
Petek
1 day 1 hour ago
What is the most useful bread book for you?
I have thought about using the grill.
The Roadside Pie King
1 day 2 hours ago
New York pizza pie
Just some advice from…
Davey1
1 day 3 hours ago
What is the most useful bread book for you?
First things first - as I…
Davey1
1 day 3 hours ago
Whole-wheat sourdough starter, Day 17, warm Indian kitchen(26 - 28 degrees) — sanity check needed
Thanks a lot for your response!
Sudha
1 day 3 hours ago
Whole-wheat sourdough starter, Day 17, warm Indian kitchen(26 - 28 degrees) — sanity check needed
Thanks a lot for your response!
Sudha
1 day 3 hours ago
Whole-wheat sourdough starter, Day 17, warm Indian kitchen(26 - 28 degrees) — sanity check needed
I continue to feed the starter as is...
Sudha
1 day 3 hours ago
Whole-wheat sourdough starter, Day 17, warm Indian kitchen(26 - 28 degrees) — sanity check needed
Gorgeous!
cfraenkel
1 day 4 hours ago
New York pizza pie
When next you're in Sosua,…
squattercity
1 day 6 hours ago
Katie's Weak Flour
Thank you for the…
sugar_magnolia
1 day 6 hours ago
Mixing and shaping/oven spring issues with FWSY White Bread with Poolish
Thanks! I still used 75% KAF…
sugar_magnolia
1 day 6 hours ago
Mixing and shaping/oven spring issues with FWSY White Bread with Poolish
I used your suggestion to…
sugar_magnolia
1 day 7 hours ago
Mixing and shaping/oven spring issues with FWSY White Bread with Poolish
🙏
trailrunner
1 day 6 hours ago
Loaves in Literature
super ... thx!
squattercity
1 day 7 hours ago
Loaves in Literature
👏🏼👏🏼👏🏼
squattercity
1 day 7 hours ago
Loaves in Literature
Hey Rob, good to have you…
kay-dee
1 day 8 hours ago
Katie's Weak Flour
Bread
trailrunner
1 day 9 hours ago
Loaves in Literature
Agree about the biga
ReneR
1 day 9 hours ago
Katie's Weak Flour
Ode to Bread
alcophile
1 day 16 hours ago
Loaves in Literature
Thanks for the write up! I’m…
VerdigRegis
1 day 20 hours ago
Ooni spiral mixer - first impression
And how do you get a good…
Davey1
1 day 23 hours ago
Katie's Weak Flour
I finally got the slice shot
The Roadside Pie King
1 day 23 hours ago
Banana cream pie
Thank you
trailrunner
1 day 23 hours ago
70% rye 2 Levain Pullman
More comments >
Recent comments