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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
If a starter is too acidic -…
Davey1
2 hours ago
them old overfermentation blues
Don't over think. That's a…
Davey1
2 hours 14 minutes ago
Differences between home and commercial baking
Great read!
GaryBishop
2 hours 33 minutes ago
Differences between home and commercial baking
Surprise!
trailrunner
2 hours 37 minutes ago
them old overfermentation blues
Yes !
trailrunner
2 hours 43 minutes ago
Differences between home and commercial baking
I suppose it's possible that…
Precaud
11 hours 37 minutes ago
HDPE "food-grade" bucket = bad news
pastry flour instead of all-purpose flour when making pie
UsFlour
13 hours 29 minutes ago
pie crusts
Ambient room temperature 72°…
The Roadside Pie King
10 hours 36 minutes ago
Today's exercise. Low inoculation, Rustic semolina filone
I've said this before - and…
Davey1
23 hours 56 minutes ago
2025 Panettone thoughts
Outside of the ratio thing -…
Davey1
1 day ago
A salt question
Patience
varda
1 day 1 hour ago
2025 Panettone thoughts
Nice!
varda
1 day 1 hour ago
First bake of 2026: My favorite Multigrain Sourdough
Butter in the first dough
SueVT
1 day 2 hours ago
Panettone - The Roy recipe
Definitely worth a try, Jon
ll433
1 day 2 hours ago
Dosa - sourdough gf flatbread in 2 days
Idli with cutlery!
ll433
1 day 3 hours ago
Dosa - sourdough gf flatbread in 2 days
Thanks, Tom!
ll433
1 day 3 hours ago
Dosa - sourdough gf flatbread in 2 days
Thanks, Jon
ll433
1 day 3 hours ago
80/20 Rye buckwheat biga loaf
Thank you Sue that is very…
Benito
1 day 3 hours ago
Panettone - The Roy recipe
Bakers % and Salt
albacore
1 day 3 hours ago
A salt question
Roy process
SueVT
1 day 5 hours ago
Panettone - The Roy recipe
Sue I’m hoping you can…
Benito
1 day 6 hours ago
Panettone - The Roy recipe
Thanks for noticing that
alcophile
1 day 6 hours ago
A salt question
How long since the previous feeding?
dmsnyder
1 day 7 hours ago
New here needing help
Another suggestion
dmsnyder
1 day 7 hours ago
The bottom of my bread is almost burned, what to do?
Thanks, Varda!
dmsnyder
1 day 7 hours ago
First bake of 2026: My favorite Multigrain Sourdough
Leaktite brand seem OK
alcophile
1 day 8 hours ago
HDPE "food-grade" bucket = bad news
Thanks again for all the helpful info!
sethb
1 day 8 hours ago
A salt question
True...
Precaud
1 day 8 hours ago
HDPE "food-grade" bucket = bad news
Thank you Varda!
SueVT
1 day 8 hours ago
2025 Panettone thoughts
Sifting the flour might help
GaryBishop
1 day 9 hours ago
HDPE "food-grade" bucket = bad news
I see where my hydration…
itstom11
1 day 9 hours ago
100% Whole Grain, 100% Home Milled
It should be a copyrighted method
JonJ
1 day 10 hours ago
80/20 Rye buckwheat biga loaf
Lovely
JonJ
1 day 10 hours ago
Dosa - sourdough gf flatbread in 2 days
Those percentages may be on a TDW basis
GaryBishop
1 day 10 hours ago
A salt question
I hope you're right, it…
Precaud
1 day 10 hours ago
HDPE "food-grade" bucket = bad news
Lovely!
varda
1 day 11 hours ago
2025 Panettone thoughts
Beautiful! Somehow, I never…
squattercity
1 day 10 hours ago
Dosa - sourdough gf flatbread in 2 days
That is gorgeous
varda
1 day 11 hours ago
First bake of 2026: My favorite Multigrain Sourdough
Beautiful!
varda
1 day 11 hours ago
Remilled Semola bread with semola sourdough
Salt
Moe C
1 day 11 hours ago
A salt question
More comments >
Recent comments