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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
Go to forum >
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
subway
geometry12
2 hours 40 minutes ago
Remilled Semola bread with semola sourdough
fnaf
geometry12
2 hours 43 minutes ago
Help!! My favorite recipe has been deleted!!
geometry
geometry12
2 hours 47 minutes ago
potentially contentious rye discussion for 2026
Oops, never mind.@fnf
shushbale
10 hours 32 minutes ago
Panettone Directions
Of course we were concerned
Moe C
11 hours 52 minutes ago
Hello bee-cheese! Just dropping by!
Bob's Bakery in the 80's
bobthe baker
12 hours 36 minutes ago
Bob's Bread, Norwich UK
I get a brown color like…
tpassin
12 hours 58 minutes ago
The bottom of my bread is almost burned, what to do?
The "soaked bran" is what…
itstom11
13 hours 9 minutes ago
100% Whole Grain, 100% Home Milled
Move it away from the heat…
Davey1
13 hours 36 minutes ago
The bottom of my bread is almost burned, what to do?
It depends - and more…
Davey1
13 hours 49 minutes ago
Possible to leave starter out too long without feeding?
I've only cooked one kabocha…
VerdigRegis
14 hours 9 minutes ago
Squash in sourdough
I'm new to home milling, but…
VerdigRegis
14 hours 14 minutes ago
100% Whole Grain, 100% Home Milled
"Soaked bran" appears in…
Precaud
14 hours 22 minutes ago
100% Whole Grain, 100% Home Milled
I'm an outlier…
alcophile
14 hours 39 minutes ago
potentially contentious rye discussion for 2026
Cheers Alcophile. It was…
albacore
14 hours 54 minutes ago
Retarder/Proofer
Indeed
albacore
15 hours ago
Retarder/Proofer
Impressive!
alcophile
15 hours ago
Retarder/Proofer
Versatility
albacore
15 hours 11 minutes ago
potentially contentious rye discussion for 2026
In a nutshell - too much…
Davey1
15 hours 29 minutes ago
100% Whole Grain, 100% Home Milled
Many thanks! My starter was…
azn319
5 hours 27 minutes ago
Remilled Semola bread with semola sourdough
Too late now - but - stick…
Davey1
15 hours 33 minutes ago
Matteo Festo and Weak Flour
Interesting, Lance
Precaud
15 hours 35 minutes ago
Retarder/Proofer
In my little orbit of baking…
Precaud
15 hours 38 minutes ago
potentially contentious rye discussion for 2026
For the record
albacore
15 hours 40 minutes ago
Retarder/Proofer
Thank you Barry!
azn319
15 hours 47 minutes ago
Remilled Semola bread with semola sourdough
Thanks for sharing this, Rob
pmccool
16 hours ago
potentially contentious rye discussion for 2026
Dorm fridges are relatively…
GaryBishop
16 hours 30 minutes ago
Retarder/Proofer
Wondering if the issue was…
fm
16 hours 44 minutes ago
Granite Stones for KoMo Mio
Not an easy flour to master
ReneR
17 hours 1 minute ago
Remilled Semola bread with semola sourdough
I don't know
Floydm
17 hours 15 minutes ago
Site navigation notes (TheFreshLoaf FAQs)
Mercy Mercy Mercy
squattercity
17 hours 16 minutes ago
80/20 Rye buckwheat biga loaf
brilliant as usual, Jay. You…
squattercity
17 hours 25 minutes ago
Hello bee-cheese! Just dropping by!
Need & necessity are my…
squattercity
17 hours 35 minutes ago
potentially contentious rye discussion for 2026
Omg
ll433
17 hours 37 minutes ago
Hello bee-cheese! Just dropping by!
Jay Jay Jay
ll433
17 hours 42 minutes ago
80/20 Rye buckwheat biga loaf
Defo a tin
ll433
17 hours 46 minutes ago
80/20 Rye buckwheat biga loaf
Thanks, Rob!
ll433
17 hours 54 minutes ago
80/20 Rye buckwheat biga loaf
Look, DDT is a concept…
suave
18 hours 14 minutes ago
DDT best practices? (maintain temp for bulk?)
It's not just Americans. …
suave
18 hours 34 minutes ago
potentially contentious rye discussion for 2026
Looks delicious!
dmsnyder
19 hours 3 minutes ago
Hi, everyone!
More comments >
Recent comments