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Welcome to The Fresh Loaf, a community of amateur artisan bakers and baking enthusiasts!
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Forum Posts
Medieval baking
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
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Blog Posts
Wild Rice Whole Kamut Sourdough Sandwich Bread
Baguettes de Tradition with old dough
Now you see it …
Lemon Ricotta Tart
Nice Dough for French Folds
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
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Recent comments
Wonderful!
trailrunner
19 seconds ago
Double Chestnut Whole Wheat Sourdough Hokkaido Milk Bread
Yes toasted first
Isand66
23 minutes 48 seconds ago
Double Chestnut Whole Wheat Sourdough Hokkaido Milk Bread
Try to keep to a minimum.
trailrunner
48 minutes 20 seconds ago
Now you see it …
You are amazing!
trailrunner
51 minutes 17 seconds ago
Double Chestnut Whole Wheat Sourdough Hokkaido Milk Bread
Yes!
Isand66
59 minutes 8 seconds ago
Double Chestnut Whole Wheat Sourdough Hokkaido Milk Bread
Tiramisu sounds inspired
Debra Wink
1 hour 3 minutes ago
2025 Panettone thoughts
What beauties! It wold be…
tpassin
1 hour 32 minutes ago
Baguettes de Tradition with old dough
Very professional looking…
Benito
1 hour 33 minutes ago
Nice Dough for French Folds
That looks incredible Will,…
Benito
1 hour 34 minutes ago
Lemon Ricotta Tart
We all have oops moments at…
Benito
1 hour 35 minutes ago
Now you see it …
Very nice sticks Sue, you…
Benito
1 hour 37 minutes ago
Baguettes de Tradition with old dough
I think they had trouble not…
tpassin
1 hour 38 minutes ago
Medieval baking
Did you cook the pecans in…
Benito
1 hour 38 minutes ago
Double Chestnut Whole Wheat Sourdough Hokkaido Milk Bread
Toasted pecan and walnut Milk
Isand66
1 hour 44 minutes ago
Double Chestnut Whole Wheat Sourdough Hokkaido Milk Bread
YQ Wheat
albacore
2 hours 7 minutes ago
Medieval baking
Agree
albacore
2 hours 13 minutes ago
Medieval baking
This article from Weekend…
albacore
2 hours 19 minutes ago
A salt question
Agree with the posts overall…
ReneR
2 hours 25 minutes ago
Medieval baking
Maybe the wheat/rye mix
ReneR
2 hours 37 minutes ago
Medieval baking
Cool fermentation and acid type
GaryBishop
3 hours ago
Medieval baking
I keep a very thick starter
trailrunner
4 hours ago
Medieval baking
My grandfather grew up on a…
tpassin
4 hours 33 minutes ago
Medieval baking
Not sure I quite agree with a lot of what's being said...
Abe
5 hours 41 minutes ago
Medieval baking
High school
sethb
5 hours 56 minutes ago
A salt question
I agree, Rene, people on…
squattercity
6 hours ago
Medieval baking
Jon: How would you recommend…
squattercity
7 hours 26 minutes ago
them old overfermentation blues
I have no plans to trash my…
squattercity
7 hours 33 minutes ago
them old overfermentation blues
Some Italian breads have no salt
Abe
7 hours 53 minutes ago
A salt question
If 1% is baked weight
Abe
7 hours 56 minutes ago
A salt question
somebody figure out the…
WOLINM
8 hours ago
Old-School Deli Rye - The Rye Baker
First time for everything
trailrunner
8 hours ago
Now you see it …
1% works for me
ReneR
8 hours 46 minutes ago
A salt question
Delicious
varda
8 hours 51 minutes ago
Now you see it …
As Albacore pointed out...
Moe C
11 hours ago
A salt question
Chemistry
Moe C
11 hours ago
A salt question
It was an ok accident
trailrunner
11 hours 29 minutes ago
Now you see it …
Excellent!
Isand66
11 hours 41 minutes ago
Now you see it …
Not for my bread
Isand66
11 hours 48 minutes ago
A salt question
Hi Abe,Correct. I always…
gavinc
16 hours 38 minutes ago
A salt question
Guideline
Abe
16 hours 36 minutes ago
A salt question
More comments >
Recent comments