The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.
DanAyo's picture

The following are links to our Community Bakes

Below are tips & ideas that you may find useful. 

For those in the US, the History of King Arthur Flour Company is very interesting and historic.

Although not listed as a tip, the links below may prove interesting for some.

Miscellaneous Blog Post

A compilation of my bakes during a Community Bake


I am trying to use a Table of Contents for my BLOG. Links to blogged bakes will be posted to this page. I plan to post a link to this page on all BLOG bakes, experiments, tips, Community Bakes, etc..

tothpianopeter's picture

Panettone made with regular sourdough starter???

June 21, 2021 - 10:46am -- tothpianopeter

I have recently seen a panettone recipe video by Joshua Weissman on YouTube. What made me curious was that he uses his regular liquid sourdough starter that he converts into a stiff 50% starter and refreshes it every four hours a few times to stimulate yeast activity and remove acidity. While his process is similar to preparing a lievito madre, it is not lievito madre, just a stiff sourdough starter. He also uses a very small amount of commercial yeast in the recipe, which can be left out.

the first ashley's picture

starter has a piece of something in it

June 21, 2021 - 9:54am -- the first ashley

So I should've taken a picture. I do not neglect my starter, it feeds me like 2 breads a week.

I took it out of the fridge today and noticed something pink. At first I thought it was mold, but it didn't smear or smudge when I got it out with the knife.

It literally looked like pink strand of hair, or linen or something.

Would you still consider the sourdough safe? I have dried back up, but I'll be sad since this is my first starter.



alonewitheverybody's picture

Cinnamon Raisin Sourdough - Autopsy

June 21, 2021 - 8:23am -- alonewitheverybody

Hi guys, need your comments on the crumbs of this sourdough which I made it last weekend. The details of the sourdough are as follows:

1) As cinnamon (1%) inhibits the yeast activity, i increased the levain to 20% and lengthen the bulk fermentation to 4hrs at the ambient temperature of around 82F.

2) The hydration of the bread is 72%. The raisins (15%) that I used were soaked in dark rum since last Christmas. I pat dry them using kitchen towels before i add them during the lamination stage. The amount of walnut is also 15% of the total flour used.

idaveindy's picture

Big Amazon sale: June 21-22, 2021.

June 21, 2021 - 5:21am -- idaveindy

This applies to the U.S., and some orher countries, but not Canada.

June 21-22, 2021 are this year's "Prime Days."

Amazon has lowered the price on some Prime-eligible items.

But the secret is.... some of the deals are also available to NON Prime-members.

If you've been waiting for a sale or price-drop on a certain item, check for it today or tomorrow (Mon-Tues).

So if you are not a Prime member. there are still some good deals for you.

Givingtree89's picture

Challenger Breadpan HELP!

June 20, 2021 - 10:48am -- Givingtree89

Hello everyone!

My first post! I need some help with my baking with the Challenger Breadpan. I’ve been baking sourdough for a year now and I get wonderful results in my enameled and ceramic Dutch ovens. However, my Lodge combo cooker and Challenger Breadpan I just got are causing me problems. 
Here are the two recipes I use for basic sourdough that I have had good results with in the Dutch oven:


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