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Welcome to The Fresh Loaf, a community of amateur artisan bakers and baking enthusiasts!
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Forum Posts
Private messages to be cleared on February 1
Yeast friendly?
Soft wheat flour for croissant dough to develop gluten?
Help with BBA Pain a L'ancienne
Adam Leonti's book entitled "Flour Lab"
Cherry pie
rye talk
Anybody make Gluten Free Rice Shokupan ?
Hello! New baker looking for "beginner" French T65 based recipe
Does anyone have personal experience with Vezzio mixers?
Flip the script
1890's Panettone With Baking Soda
Why is Farina 0 used in addition to Manitoba flour in this lievito madre instruction?
Curious About the Demand for Authentic German Spelt Flour in the U.S.
Pane di Altamura with Sesame Seeds
Spiral dough hook for KitchenAid mixers
Recipe search
Hello from Milan!
Do not open any attachments from...
Warburtons Bakery - Inside the Factory
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Blog Posts
Adam Leonti's book entitled "Flour Lab"
Red Fife Sandwich Loaf
Tangzhong Milk Bread
Two biga loaves at a family party
Körnerrebe
Ruchmehl
The Fresh Loaf is 20 today!
50% khorasan biga
First bake in a long time
Test Post With Altamura Image
Playing with the new site photo uploads
Pineapple tarts for CNY
Galette des rois
Whole Rye Wheat Sourdough Hokkaido Milk Bread with Sunflower Seeds
Merlot Whole Wheat Tangzhong SD
"Guilt free" cookies
Shrimp Scampi Spinach Sourdough Roman Pizza 20% Whole Spelt
New Year, New Fresh Loaf
New Year, New Loaf (coming soon)
Panettone - Sourdough - Giorilli - My Second Panettone
Go to blogs >
Recent comments
Wow-same recipe but so different from my experience
clazar123
29 seconds ago
Anybody make Gluten Free Rice Shokupan ?
Thank you gentleman..
Mark M.
8 minutes 7 seconds ago
Adam Leonti's book entitled "Flour Lab"
Recipe from ChefSteps (very…
stellar
36 minutes 10 seconds ago
Anybody make Gluten Free Rice Shokupan ?
a much better rice bread!
stellar
53 minutes 46 seconds ago
Anybody make Gluten Free Rice Shokupan ?
I found the source of the…
tpassin
1 hour 13 minutes ago
Yeast friendly?
Yeast controversy not withstanding...
The Roadside Pie King
1 hour ago
Yeast friendly?
You can get a spiral dough…
albacore
1 hour 46 minutes ago
Spiral dough hook for KitchenAid mixers
Thank you for giving us…
Debra Wink
2 hours ago
Private messages to be cleared on February 1
Exactly Abe.
The Roadside Pie King
2 hours 55 minutes ago
Yeast friendly?
In one scenario/question
Abe
2 hours 58 minutes ago
Yeast friendly?
Kenwood pretty bad too - if anyone was wondering
Flea
2 hours 58 minutes ago
Spiral dough hook for KitchenAid mixers
I concur.
The Roadside Pie King
3 hours 15 minutes ago
Yeast friendly?
That's gorgeous. I'm amazed…
Floydm
3 hours ago
Red Fife Sandwich Loaf
It sounds contradictory. …
tpassin
3 hours 58 minutes ago
Yeast friendly?
I concur
The Roadside Pie King
4 hours ago
Yeast friendly?
Evidence?
BrianShaw
4 hours 28 minutes ago
Yeast friendly?
The problem with the…
suave
5 hours 56 minutes ago
Curious About the Demand for Authentic German Spelt Flour in the U.S.
Let me put it this way - a…
suave
6 hours ago
Curious About the Demand for Authentic German Spelt Flour in the U.S.
Gary is correct
alcophile
7 hours ago
Adam Leonti's book entitled "Flour Lab"
Tom P, thanks for your…
m1333
7 hours ago
Help with BBA Pain a L'ancienne
left over rice
Mini Oven
7 hours 17 minutes ago
Anybody make Gluten Free Rice Shokupan ?
Hi Will, thank you for your…
Benito
8 hours 3 minutes ago
Panettone - Sourdough - Giorilli - My Second Panettone
Greatly improved-more easily visible
clazar123
8 hours ago
Welcome to the new site!
The hydration in your first paragraph is 56%
GaryBishop
9 hours 48 minutes ago
Adam Leonti's book entitled "Flour Lab"
way off
fredsbread
10 hours 11 minutes ago
Adam Leonti's book entitled "Flour Lab"
Follow-Up
Mark M.
11 hours 20 minutes ago
Adam Leonti's book entitled "Flour Lab"
Thanks Lance
The Roadside Pie King
13 hours 55 minutes ago
Cherry pie
Thanks for posting
The Roadside Pie King
14 hours 13 minutes ago
Panettone - Sourdough - Giorilli - My Second Panettone
Some flours do not do well…
tpassin
18 hours 23 minutes ago
Soft wheat flour for croissant dough to develop gluten?
If it came on suddenly and…
tpassin
18 hours 40 minutes ago
Bread has a chemical taste!
I am not going to be able to…
tpassin
18 hours ago
Welcome to the new site!
The overnight stay in the…
tpassin
18 hours 47 minutes ago
Help with BBA Pain a L'ancienne
I'm getting a bad taste, more through my nose
BillyAnton1
20 hours ago
Bread has a chemical taste!
I don't have the book…
alcophile
21 hours ago
Adam Leonti's book entitled "Flour Lab"
Sigh
Floydm
22 hours 3 minutes ago
Welcome to the new site!
Kneading or folding should…
Davey1
22 hours 14 minutes ago
Help with BBA Pain a L'ancienne
I always have set my…
tpassin
22 hours 21 minutes ago
Welcome to the new site!
Well said Paul, i have made…
yozzause
19 hours 55 minutes ago
The Fresh Loaf is 20 today!
Yeah, I've been trying to…
Floydm
23 hours ago
Welcome to the new site!
Interesting - I am rather…
tpassin
1 day ago
Welcome to the new site!
More comments >
Recent comments