The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Ingredients

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	Topic	Replies	Last reply
Hot topic	Is Rye becoming hard to get? By Sugarowl 3 years 7 months ago	23	By Yippee 2 years 5 months ago
Hot topic	Solod as inactive rye malt By Gadjowheaty 2 years 10 months ago	40	By rondayvous 2 years 6 months ago
Hot topic	Fake vs Real Buttermilk By idaveindy 3 years 1 month ago	28	By idaveindy 2 years 6 months ago
Normal topic	Can flour with similar protein percentage work the same? By JanetF 2 years 7 months ago	7	By JanetF 2 years 7 months ago
Normal topic	Rhubarb? By Lazy Loafer 7 years 5 months ago	13	By Mini Oven 2 years 7 months ago
Hot topic	Salt Substitute? By doughooker 3 years 9 months ago	17	By SabineGrandma 2 years 7 months ago
Hot topic	Understanding Spanish flour types By Brottagebuch 6 years 7 months ago	27	By Silviamun 2 years 7 months ago
Normal topic	Using Out of Date White Flour By albacore 2 years 7 months ago	4	By albacore 2 years 7 months ago
Normal topic	Stone-Buhr Flour By EvaGal 14 years 7 months ago	9	By Rock 2 years 7 months ago
Normal topic	Fava Bean flour - What does it do in the dough? By Anonymous baker (not verified) 2 years 7 months ago	2	By Stonebake (not verified) 2 years 7 months ago
Normal topic	How much Vital Wheat Gluten to use? By mollymia 8 years 3 months ago	3	By AliBold00 2 years 7 months ago
Normal topic	Options and costs for alternatives to "T 1150" Rye By Gadjowheaty 2 years 9 months ago	6	By Gadjowheaty 2 years 8 months ago
Normal topic	Cutting rye berries into "rye chops." By idaveindy 2 years 8 months ago	8	By Benito 2 years 8 months ago
Normal topic	Bakers percentage question By bimfi 2 years 8 months ago	4	By yozzause 2 years 8 months ago
Normal topic	Poolish - miniscule amount of IDY? By Gadjowheaty 2 years 9 months ago	10	By Abe 2 years 9 months ago
Normal topic	1st time - spelt and korasan flour By metropical 2 years 9 months ago	0	n/a
Normal topic	Diastatic Malt? By HeiHei29er 2 years 9 months ago	13	By happycat 2 years 9 months ago
Normal topic	High protein flour in India By Jbaker 3 years 10 months ago	6	By Ashish 2 years 9 months ago
Normal topic	Non-Diastic Malt Confusion By Lynn Nicole 4 years 7 months ago	6	By dmsnyder 2 years 9 months ago
Normal topic	Getting dough to rise and form properly By paintmywagon 2 years 9 months ago	1	By Colin2 2 years 9 months ago
Hot topic	Difficulty bolting home-milled spelt flour. By Gadjowheaty 2 years 10 months ago	20	By happycat 2 years 10 months ago
Normal topic	Tipo 1/bread flour and gluten By francisaugusto 2 years 10 months ago	1	By mariana 2 years 10 months ago
Normal topic	Flour: protein % differences INTERNATIONALLY? By anmoo 2 years 11 months ago	9	By anmoo 2 years 10 months ago
Normal topic	Black / brown specks in plain flour? By DabblinG 2 years 10 months ago	9	By DabblinG 2 years 10 months ago
Normal topic	What are psh and rzh flours By DougWeller 2 years 10 months ago	4	By DougWeller 2 years 10 months ago

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