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Welcome to The Fresh Loaf, a community of amateur artisan bakers and baking enthusiasts!
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Forum Posts
Rosemary -- using dried vs. fresh?
A salt question
The bottom of my bread is almost burned, what to do?
HDPE "food-grade" bucket = bad news
100% Whole Grain, 100% Home Milled
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?
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Blog Posts
Soft Pretzels
Differences between home and commercial baking
them old overfermentation blues
Today's exercise. Low inoculation, Rustic semolina filone
Dosa - sourdough gf flatbread in 2 days
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
Go to blogs >
Recent comments
Great job, Will!
Yippee
25 minutes 3 seconds ago
Today's exercise. Low inoculation, Rustic semolina filone
Staying strong
Yippee
30 minutes 17 seconds ago
Baking at Home Again
Thanks for the info!
sethb
1 hour 20 minutes ago
Rosemary -- using dried vs. fresh?
I’m using T65 from L’Epicerie
trailrunner
1 hour 34 minutes ago
Differences between home and commercial baking
Or your demise from food poisoning
trailrunner
1 hour 40 minutes ago
them old overfermentation blues
I would agree with about…
Rock
1 hour 48 minutes ago
Rosemary -- using dried vs. fresh?
What type of oven?
varda
2 hours 18 minutes ago
Differences between home and commercial baking
Nice to have a partner
varda
2 hours 19 minutes ago
Differences between home and commercial baking
Beautiful!
varda
2 hours ago
Differences between home and commercial baking
Interesting
varda
2 hours ago
Differences between home and commercial baking
Thank you Ian, it isn’t so…
Benito
3 hours ago
Soft Pretzels
Thank you Gavin, I too have…
Benito
3 hours 19 minutes ago
Soft Pretzels
Thanks.
varda
3 hours ago
Differences between home and commercial baking
Thanks!
varda
3 hours ago
Differences between home and commercial baking
Ah baguettes
varda
3 hours 40 minutes ago
Differences between home and commercial baking
My starter lives in the…
squattercity
2 hours 1 minute ago
them old overfermentation blues
Food grade Lye
Isand66
4 hours ago
Soft Pretzels
My 2nd fridge is my pantry
trailrunner
4 hours 38 minutes ago
Differences between home and commercial baking
Pastries
Moe C
4 hours 55 minutes ago
Differences between home and commercial baking
David
Moe C
4 hours 57 minutes ago
Differences between home and commercial baking
Varda, I enjoyed reading…
gavinc
11 hours 40 minutes ago
Differences between home and commercial baking
Wow! Fantastic result. They…
gavinc
12 hours ago
Soft Pretzels
About half as much - I think…
Davey1
14 hours 1 minute ago
Rosemary -- using dried vs. fresh?
When I make an herb…
gavinc
14 hours 19 minutes ago
Rosemary -- using dried vs. fresh?
You are almost as lean
pmccool
15 hours ago
Today's exercise. Low inoculation, Rustic semolina filone
The rule of thumb with cooking is ...
dmsnyder
15 hours 25 minutes ago
Rosemary -- using dried vs. fresh?
Very interesting, Varda.
dmsnyder
15 hours 29 minutes ago
Differences between home and commercial baking
If a starter is too acidic -…
Davey1
18 hours ago
them old overfermentation blues
Don't over think. That's a…
Davey1
18 hours 44 minutes ago
Differences between home and commercial baking
Great read!
GaryBishop
19 hours 3 minutes ago
Differences between home and commercial baking
Surprise!
trailrunner
19 hours ago
them old overfermentation blues
Yes !
trailrunner
19 hours 13 minutes ago
Differences between home and commercial baking
I suppose it's possible that…
Precaud
1 day 3 hours ago
HDPE "food-grade" bucket = bad news
pastry flour instead of all-purpose flour when making pie
UsFlour
1 day 5 hours ago
pie crusts
Ambient room temperature 72°…
The Roadside Pie King
1 day 2 hours ago
Today's exercise. Low inoculation, Rustic semolina filone
I've said this before - and…
Davey1
1 day 15 hours ago
2025 Panettone thoughts
Outside of the ratio thing -…
Davey1
1 day 16 hours ago
A salt question
Patience
varda
1 day 17 hours ago
2025 Panettone thoughts
Nice!
varda
1 day 17 hours ago
First bake of 2026: My favorite Multigrain Sourdough
Butter in the first dough
SueVT
1 day 18 hours ago
Panettone - The Roy recipe
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Recent comments