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Welcome to The Fresh Loaf, a community of amateur artisan bakers and baking enthusiasts!
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Forum Posts
The bottom of my bread is almost burned, what to do?
HDPE "food-grade" bucket = bad news
100% Whole Grain, 100% Home Milled
Hello bee-cheese! Just dropping by!
First bake "2026" (It's going to be a good year!)
Remilled Semola bread with semola sourdough
Possible to leave starter out too long without feeding?
New here needing help
Squash in sourdough
DDT best practices? (maintain temp for bulk?)
Hi, everyone!
potentially contentious rye discussion for 2026
Panettone 2025
Miche, Pointe-À-Callière
Retarder/Proofer
Matteo Festo and Weak Flour
Excursion to Matera
Adding Salt to Levain or Preferment
To soak or not to soak?
different kinds of salts in dough
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Blog Posts
80/20 Rye buckwheat biga loaf
Pandoro
First bake of 2026: My favorite Multigrain Sourdough
Parmesan Maple Sour Dough
For today's exercise. The Brooklyn Maltese makes, Pastisti!
Double Chestnut Whole Wheat Sourdough Hokkaido Milk Bread
"Montanara-Style" Pizza with 00 Flour
2025 Panettone thoughts
Today's exercise: To create a light, airy flourless/ sugarless cranberry Bundt cake.
Eccezionalmente dimensioni Filone Rustico con Semolina
Poticia
Whole Grain Soft Lemon Biscuits
Philippe Gosselin's Pain a l'Ancienne
The Cold Butter Revelation (Why My Scones Finally Got Flaky)
Gluten free, sugar free, carrot Bundt cake
Panettone 2025
20251226 Something Little Different
Bread baked in a Wooden Frame
Reinhart's Pain a l'Ancienne
Cardamom Pecan Orange Sourdough Rolls
Go to blogs >
Recent comments
Oops, never mind.@fnf
shushbale
1 hour 28 minutes ago
Panettone Directions
Of course we were concerned
Moe C
2 hours 48 minutes ago
Hello bee-cheese! Just dropping by!
Bob's Bakery in the 80's
bobthe baker
3 hours 33 minutes ago
Bob's Bread, Norwich UK
I get a brown color like…
tpassin
3 hours 55 minutes ago
The bottom of my bread is almost burned, what to do?
The "soaked bran" is what…
itstom11
4 hours 6 minutes ago
100% Whole Grain, 100% Home Milled
Move it away from the heat…
Davey1
4 hours 33 minutes ago
The bottom of my bread is almost burned, what to do?
It depends - and more…
Davey1
4 hours 46 minutes ago
Possible to leave starter out too long without feeding?
I've only cooked one kabocha…
VerdigRegis
5 hours 6 minutes ago
Squash in sourdough
I'm new to home milling, but…
VerdigRegis
5 hours 11 minutes ago
100% Whole Grain, 100% Home Milled
"Soaked bran" appears in…
Precaud
5 hours 18 minutes ago
100% Whole Grain, 100% Home Milled
I'm an outlier…
alcophile
5 hours 35 minutes ago
potentially contentious rye discussion for 2026
Cheers Alcophile. It was…
albacore
5 hours 51 minutes ago
Retarder/Proofer
Indeed
albacore
5 hours 56 minutes ago
Retarder/Proofer
Impressive!
alcophile
6 hours ago
Retarder/Proofer
Versatility
albacore
6 hours 7 minutes ago
potentially contentious rye discussion for 2026
In a nutshell - too much…
Davey1
6 hours 25 minutes ago
100% Whole Grain, 100% Home Milled
Many thanks! My starter was…
azn319
6 hours 27 minutes ago
Remilled Semola bread with semola sourdough
Too late now - but - stick…
Davey1
6 hours 30 minutes ago
Matteo Festo and Weak Flour
Interesting, Lance
Precaud
6 hours 32 minutes ago
Retarder/Proofer
In my little orbit of baking…
Precaud
6 hours 34 minutes ago
potentially contentious rye discussion for 2026
For the record
albacore
6 hours 36 minutes ago
Retarder/Proofer
Thank you Barry!
azn319
6 hours 44 minutes ago
Remilled Semola bread with semola sourdough
Thanks for sharing this, Rob
pmccool
6 hours 56 minutes ago
potentially contentious rye discussion for 2026
Dorm fridges are relatively…
GaryBishop
7 hours 27 minutes ago
Retarder/Proofer
Wondering if the issue was…
fm
7 hours 41 minutes ago
Granite Stones for KoMo Mio
Not an easy flour to master
ReneR
7 hours 57 minutes ago
Remilled Semola bread with semola sourdough
I don't know
Floydm
8 hours 12 minutes ago
Site navigation notes (TheFreshLoaf FAQs)
Mercy Mercy Mercy
squattercity
8 hours 12 minutes ago
80/20 Rye buckwheat biga loaf
brilliant as usual, Jay. You…
squattercity
8 hours 21 minutes ago
Hello bee-cheese! Just dropping by!
Need & necessity are my…
squattercity
8 hours 31 minutes ago
potentially contentious rye discussion for 2026
Omg
ll433
8 hours 33 minutes ago
Hello bee-cheese! Just dropping by!
Jay Jay Jay
ll433
8 hours 39 minutes ago
80/20 Rye buckwheat biga loaf
Defo a tin
ll433
8 hours 42 minutes ago
80/20 Rye buckwheat biga loaf
Thanks, Rob!
ll433
8 hours 50 minutes ago
80/20 Rye buckwheat biga loaf
Look, DDT is a concept…
suave
9 hours 10 minutes ago
DDT best practices? (maintain temp for bulk?)
It's not just Americans. …
suave
9 hours 30 minutes ago
potentially contentious rye discussion for 2026
Looks delicious!
dmsnyder
9 hours 59 minutes ago
Hi, everyone!
I see you channeled your…
WanyeKest
10 hours 7 minutes ago
80/20 Rye buckwheat biga loaf
Retarding & Proofing
albacore
10 hours 13 minutes ago
Retarder/Proofer
"PID" refers to a …
tpassin
10 hours 35 minutes ago
Retarder/Proofer
More comments >
Recent comments