The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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Forum	Topics	Posts	Last post
No new posts Introductions and Ideas Please introduce yourself and give us your feedback on the site!	2680	15884	By Hedin 4 days 5 hours ago
No new posts Brick and earth ovens A place to discuss wood-fired ovens.	351	2939	By Greekbaker 2 months 3 days ago
No new posts Misc. Anything else that you want to post here that doesn't seem to have a home	1688	12594	By AsburgerCook 1 week 5 days ago
No new posts Challenges A forum for bread baking challenges.	1168	10811	By alcophile 1 day 11 hours ago
No new posts Photos & Photography Baking photos and discussions of food photography	1070	7697	By Umar 3 weeks 16 hours ago
No new posts Bakeries, Shops, and Pizza Joints Got a favorite artisan bakery in your area? Rave about it here.	344	1966	By Jimbob 1 month 3 days ago

	Topic	Replies	Last reply
Normal topic	water or dough temperature? By boxodough 15 years 3 months ago	13	By Rosalie 15 years 3 months ago
Normal topic	Wetting surface of proofed loaf improves oven spring? By venkitac 15 years 3 months ago	6	By toyman 15 years 3 months ago
Normal topic	mixer speeds DLX By caviar 15 years 3 months ago	13	By toyman 15 years 3 months ago
Normal topic	Sourdough Focaccia By venkitac 15 years 3 months ago	3	By summerbaker 15 years 3 months ago
Normal topic	baking bread and carbs By ed minturn 15 years 3 months ago	6	By althetrainer 15 years 3 months ago
Normal topic	A burnt offering By MotoJack 15 years 3 months ago	5	By jannrn 15 years 3 months ago
Normal topic	Differences in flour? By butterflygrooves 15 years 3 months ago	6	By foolishpoolish 15 years 3 months ago
Normal topic	Hamelman's Vermont Sourdough with Increased Whole Wheat (photos and a question) By venkitac 15 years 3 months ago	2	By venkitac 15 years 3 months ago
Normal topic	HELP please! rising times in different temps By kranieri 15 years 3 months ago	1	By apprentice 15 years 3 months ago
Normal topic	Beautiful loaves, pale bottoms By Anonymous baker (not verified) 15 years 3 months ago	2	By pjkobulnicky 15 years 3 months ago
Normal topic	Osmotolerant yeast vs. Active Dry By venkitac 15 years 3 months ago	5	By venkitac 15 years 3 months ago
Normal topic	Dumb question: how to delete photos from my freshloaf account By venkitac 15 years 3 months ago	3	By venkitac 15 years 3 months ago
Normal topic	Throwing away half of starter By Anonymous baker (not verified) 15 years 3 months ago	6	By MommaT 15 years 3 months ago
Normal topic	4-6 qt container with volume markings, to see if dough doubled? By venkitac 15 years 3 months ago	13	By MommaT 15 years 3 months ago
Hot topic	Overnight retardation causes gluten strength to drop dramatically? (updated with the resulting mess:)) By venkitac 15 years 3 months ago	18	By venkitac 15 years 3 months ago
Normal topic	Effects of choosing when to stretch-and-fold? By venkitac 15 years 3 months ago	8	By venkitac 15 years 3 months ago
Normal topic	Ramblings of a sourdough convert By venkitac 15 years 3 months ago	5	By venkitac 15 years 3 months ago
Normal topic	Followup question on scoring/transferring to oven By venkitac 15 years 3 months ago	9	By venkitac 15 years 3 months ago
Normal topic	baker's mark or bread stamps By dcbakerman 16 years 11 months ago	15	By localgrace 15 years 3 months ago
Normal topic	pizza By qahtan 15 years 3 months ago	2	By xaipete (not verified) 15 years 3 months ago
Normal topic	Scoring/shaping bread question By venkitac 15 years 4 months ago	9	By Pain Partout 15 years 4 months ago
Normal topic	Baker's Internship Update! By mcs 15 years 4 months ago	5	By photojess 15 years 4 months ago
Normal topic	Volkornbrot By qahtan 15 years 4 months ago	0	n/a
Normal topic	Effects of fermentation and soaking question By venkitac 15 years 4 months ago	12	By davidg618 15 years 4 months ago
Hot topic	Cleaning out the freezer By dmsnyder 15 years 4 months ago	28	By Yippee 15 years 4 months ago

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