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The Fresh Loaf
A Community of Amateur Bakers and
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The Bread Browser
How do I get a fine-pored castella?
Can instrumental characterization help predicting sour taste perception of wheat sourdough bread?
Stand mixer help for Full Proof method
Sourdough rising too quickly
Random quick "discard" sourdough bread
7 Grain Porridge Bread w/ Toasted Walnuts
100% Whole Wheat Sourdough
Tartine Style Country Sourdough Bread
Black Sesame Seeded Sourdough
Fruit Yeast Water
Uneven browning on bagels
Croissants Crumb '100% Sourdough and Yeasted'
Unfed starter loaf beefier than fed?!
Sourdough Loaf Doughy and possibly underfermented?
Two in a row is a good way to end the week
Managing two bakes at once
My first sourdough loaf!
Exploring Gluten Development with 100% Whole Grains
Experimenting with Ancient Grains
Good to have a baguette or two at the ready!
Barley/Wheat Bread, revisited
Pain au Levain Moderne from Leader's Living Bread
Fresh Fig Swirl
Sesame sourdough with over-ripe levain
Sometimes a small step is a major milestone
My Daily 100% Whole Grain Sourdough (Brown Bread)
Lacy and Wild Crumb
Sourdough Bread - Improved... I think