Skip to main content
Home
Forum
Blog
Search
The Fresh Loaf
Search
Welcome to The Fresh Loaf, a community of amateur artisan bakers and baking enthusiasts!
Log in
or
register
to participate in the discussion.
Forum Posts
Fermenting at cool(ish) temps
Workday 100% Whole Wheat in a Pullman
Katie's Weak Flour
Cleaning up dough on utensils
Replacing a KitchenAid power cord
Milling Just 1kg/Hour: Artisan Baker Extracts Ultimate Wheat Flavor | Japanese Bakery
New York pizza pie
Einkorn for Dummies
How much olive oil is too much?
NY Times article on sourdough cottage bakeries
Whole-wheat sourdough starter, Day 17, warm Indian kitchen(26 - 28 degrees) — sanity check needed
Ovencrafters, Alan Scott commercial oven plans for sale.
Putting a Name to a Relic.
Rye Sourdough Discard Bread w/ Gemini Suggestions
Loaves in Literature
English made dough divider history
Google Genesis AI Baking Suggestions
Australian Factory of Wonder Bread - 8% Yeast?
Baker's Percentage question
Had to put dough in fridge mid bulk rise... what do I do in the morning?
Go to forum >
Blog Posts
Rye-Spelt-White Pullman With Porridge
Walliserbrot from "The Rye Baker"
Banana cream pie
Durum Spelt Sour Dough
Two levain Semolina Pizza
Sourdough Roman Pizza with Tangzhong
Raspberry chocolate cheesecake
Over filled, extra large Baileys.
the impatient baker strikes again
Vegan Black and White Sesame Crackers (Aquafaba)
Gofio muffins - baking from the Canary Islands
Today's exercise: prosciutto, Romano and Parmesan cheese Panettone
Cinnamon buns for the cold snap
Whole Wheat-Spelt with Caramelized Onions, Cheddar and Parmesan Cheese with a Spelt Tangzhong
Old school Jewish deli rye
High Extraction Yecora Rojo Batards
first bake with a new starter
Maltese beef & pea pie
Million dollar cheesecake swirl carrot cake, with pignoli
Matera-inspired rimacinata loaf
Go to blogs >
Recent comments
If at any point it doesn't…
Davey1
54 seconds ago
Fermenting at cool(ish) temps
Try doing nothing - except…
Davey1
15 minutes 17 seconds ago
Katie's Weak Flour
there's a third potential…
squattercity
1 hour ago
Fermenting at cool(ish) temps
Very nice bialys,…
louiscohen
2 hours 48 minutes ago
Over filled, extra large Baileys.
Can't wait to see inside
Moe C
4 hours 46 minutes ago
Banana cream pie
I don't think the flour will…
tpassin
7 hours 7 minutes ago
Katie's Weak Flour
Question for the experts
Moe C
10 hours 26 minutes ago
Katie's Weak Flour
Congratulations Katie!
ReneR
12 hours 20 minutes ago
Katie's Weak Flour
Thanks for the substitutions
alcophile
18 hours ago
Brotland Deutschland - a conundrum and a PSA
Gorgeous!
alcophile
18 hours 28 minutes ago
Walliserbrot from "The Rye Baker"
Those bakers in videos, they…
tpassin
18 hours 43 minutes ago
Katie's Weak Flour
I was rollin’ with the dough!
trailrunner
21 hours 12 minutes ago
Banana cream pie
Ha, ha... I get it ( sandwich roll)
The Roadside Pie King
21 hours 18 minutes ago
Banana cream pie
Parchment paper is iffy, Tom…
kay-dee
21 hours 43 minutes ago
Katie's Weak Flour
Oh my…
trailrunner
23 hours 11 minutes ago
Banana cream pie
Phases #3 & 4. The filling, and stabilized whipped cream finish
The Roadside Pie King
1 day ago
Banana cream pie
Sounds good
trailrunner
1 day 2 hours ago
Rye-Spelt-White Pullman With Porridge
Thanks, Caroline. My…
tpassin
1 day 2 hours ago
Rye-Spelt-White Pullman With Porridge
looks great, bz! Must taste…
squattercity
1 day 2 hours ago
Walliserbrot from "The Rye Baker"
Here’s a link. Tons of great info
trailrunner
1 day 2 hours ago
Walliserbrot from "The Rye Baker"
Wow! Very nice!
trailrunner
1 day 2 hours ago
Walliserbrot from "The Rye Baker"
Phase # 2 the blind baked pie shell
The Roadside Pie King
1 day 2 hours ago
Banana cream pie
Beautiful!
trailrunner
1 day 3 hours ago
Rye-Spelt-White Pullman With Porridge
Such a shame about Ginsberg's shop.
Breadzik
1 day 3 hours ago
Brotland Deutschland - a conundrum and a PSA
Looks good to me
cfraenkel
1 day 5 hours ago
Whole-wheat sourdough starter, Day 17, warm Indian kitchen(26 - 28 degrees) — sanity check needed
Can you get some kind of…
tpassin
1 day 6 hours ago
Katie's Weak Flour
❕❗️‼️ thanks!!!
squattercity
1 day 7 hours ago
Loaves in Literature
Thanks Tom... couldn’t do it…
kay-dee
1 day 7 hours ago
Katie's Weak Flour
That's too bad
Isand66
1 day 7 hours ago
Durum Spelt Sour Dough
That's real progress, Katie,…
tpassin
1 day 8 hours ago
Katie's Weak Flour
Artistic
albacore
1 day 12 hours ago
Milling Just 1kg/Hour: Artisan Baker Extracts Ultimate Wheat Flavor | Japanese Bakery
Margaret Atwood
JonJ
1 day 13 hours ago
Loaves in Literature
One person
JonJ
1 day 14 hours ago
Milling Just 1kg/Hour: Artisan Baker Extracts Ultimate Wheat Flavor | Japanese Bakery
I think it's time to make…
Davey1
1 day 18 hours ago
How much olive oil is too much?
love your defense of olive…
squattercity
1 day 20 hours ago
How much olive oil is too much?
My plan is . . .
sethb
1 day 22 hours ago
Replacing a KitchenAid power cord
Olive oil in focaccia
Ilya Flyamer
9 hours 28 minutes ago
How much olive oil is too much?
I would love to try durum…
albacore
2 days ago
Durum Spelt Sour Dough
Jon, I love using miso on…
Benito
2 days ago
Homemade Miso
Just a wire is an easy fix…
Davey1
2 days 2 hours ago
Replacing a KitchenAid power cord
More comments >
Recent comments