The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicThe last bake of 2023 The Roadside Pi...02 months 4 weeks ago
Forum topicFWSY Overnight Country Blonde Troubles JoutlawPhysics32 months 4 weeks ago
Forum topicEBOOK Lemon Tart CarolinedesRoseaux02 months 4 weeks ago
Forum topicRye and Maize Bread pogrmman52 months 4 weeks ago
Forum topicWet hands & coil folds Moe C52 months 4 weeks ago
Forum topicBreville BB200 Manual Anonymous baker (not verified)62 months 4 weeks ago
Forum topicSourdough with rye-scald roboboticus52 months 4 weeks ago
Forum topicHow to properly use banneton with no liner/linen? BKSinAZ33 months 17 hours ago
Forum topicfrench hobart n50 pauldausi23 months 21 hours ago
Forum topicTip - Thin Burger Buns DanAyo113 months 21 hours ago
Forum topichow to get that white line on yeasted donuts ayukwardhanie63 months 1 day ago
Forum topicCooking with sprouted spelt grains, a poolish, and an outolyse RB3268983 months 1 day ago
Forum topicI was wondering does Chain Baker Play here? Soft Pretzles Sparkie63 months 1 day ago
Blog entryLast panettone of the year SueVT123 months 2 days ago
Forum topicsomething is very wrong - poolish high hydration stevedonkey403 months 2 days ago
Forum topicSourdough Newbie.. Questions Jetmaan243 months 2 days ago
Forum topicHäussler ovens PastryKid83 months 3 days ago
Blog entrySome fun scores on my sourdough this month Kjknits93 months 3 days ago
Blog entryWishing y'all much happiness, during this blessed season. The Roadside Pi...63 months 4 days ago
Forum topicPanettone -open crumb len13 months 4 days ago
Blog entryPandoro A Due Impasti di Giorilli mwilson53 months 4 days ago
Forum topicSalzburger MT12 Beech No Plastics Electric Grain Mill Kooky123 months 4 days ago
Forum topicPeter Reinhart's BBA firm starter giovanni113 months 4 days ago
Forum topicAutolysing and CLAS Precaud43 months 4 days ago
Blog entryWalnut Red Fife Whole Wheat Sourdough Shokupan Benito63 months 4 days ago

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