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Welcome to The Fresh Loaf, a community of amateur artisan bakers and baking enthusiasts!
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Forum Posts
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?
Pullman Pan Lid for Steam
Mixing and shaping/oven spring issues with FWSY White Bread with Poolish
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
Thanks, Caroline. My…
tpassin
55 seconds ago
Rye-Spelt-White Pullman With Porridge
looks great, bz! Must taste…
squattercity
26 minutes 45 seconds ago
Walliserbrot from "The Rye Baker"
Here’s a link. Tons of great info
trailrunner
35 minutes 58 seconds ago
Walliserbrot from "The Rye Baker"
Wow! Very nice!
trailrunner
43 minutes 25 seconds ago
Walliserbrot from "The Rye Baker"
Phase # 2 the blind baked pie shell
The Roadside Pie King
43 minutes 34 seconds ago
Banana cream pie
Beautiful!
trailrunner
51 minutes 5 seconds ago
Rye-Spelt-White Pullman With Porridge
Such a shame about Ginsberg's shop.
Breadzik
1 hour 46 minutes ago
Brotland Deutschland - a conundrum and a PSA
Looks good to me
cfraenkel
3 hours 7 minutes ago
Whole-wheat sourdough starter, Day 17, warm Indian kitchen(26 - 28 degrees) — sanity check needed
Can you get some kind of…
tpassin
4 hours 34 minutes ago
Katie's Weak Flour
❕❗️‼️ thanks!!!
squattercity
4 hours 52 minutes ago
Loaves in Literature
Thanks Tom... couldn’t do it…
kay-dee
5 hours 11 minutes ago
Katie's Weak Flour
That's too bad
Isand66
5 hours ago
Durum Spelt Sour Dough
That's real progress, Katie,…
tpassin
6 hours 12 minutes ago
Katie's Weak Flour
Small debris falling from a…
sawyerridge
8 hours ago
Problems with little dirt crumbles
Artistic
albacore
10 hours 25 minutes ago
Milling Just 1kg/Hour: Artisan Baker Extracts Ultimate Wheat Flavor | Japanese Bakery
Margaret Atwood
JonJ
11 hours 35 minutes ago
Loaves in Literature
One person
JonJ
11 hours 48 minutes ago
Milling Just 1kg/Hour: Artisan Baker Extracts Ultimate Wheat Flavor | Japanese Bakery
I think it's time to make…
Davey1
15 hours 53 minutes ago
How much olive oil is too much?
love your defense of olive…
squattercity
18 hours 33 minutes ago
How much olive oil is too much?
My plan is . . .
sethb
20 hours 8 minutes ago
Replacing a KitchenAid power cord
Olive oil in focaccia
Ilya Flyamer
21 hours 52 minutes ago
How much olive oil is too much?
I would love to try durum…
albacore
22 hours 40 minutes ago
Durum Spelt Sour Dough
Jon, I love using miso on…
Benito
22 hours 43 minutes ago
Homemade Miso
Just a wire is an easy fix…
Davey1
1 day ago
Replacing a KitchenAid power cord
Thanks!
sethb
1 day 1 hour ago
Replacing a KitchenAid power cord
Miso in cooking
JonJ
1 day 1 hour ago
Homemade Miso
You might find the exact…
tpassin
1 day 3 hours ago
Replacing a KitchenAid power cord
What an intricate dance
trailrunner
1 day 3 hours ago
Milling Just 1kg/Hour: Artisan Baker Extracts Ultimate Wheat Flavor | Japanese Bakery
I think the amazake is to…
albacore
1 day 4 hours ago
Milling Just 1kg/Hour: Artisan Baker Extracts Ultimate Wheat Flavor | Japanese Bakery
Amazing! Thanks for the link…
squattercity
1 day 4 hours ago
Milling Just 1kg/Hour: Artisan Baker Extracts Ultimate Wheat Flavor | Japanese Bakery
Fantastic breads
pmccool
1 day 5 hours ago
Milling Just 1kg/Hour: Artisan Baker Extracts Ultimate Wheat Flavor | Japanese Bakery
🙏🏻 Thank you Lance
Isand66
1 day 5 hours ago
Durum Spelt Sour Dough
Thank you
Isand66
1 day 5 hours ago
Durum Spelt Sour Dough
Mine are not exciting
trailrunner
1 day 7 hours ago
Two levain Semolina Pizza
Nice
albacore
1 day 8 hours ago
Durum Spelt Sour Dough
Challenging but tasty combo
ReneR
1 day 8 hours ago
Durum Spelt Sour Dough
Great looking Pizza. Thanks…
gavinc
1 day 13 hours ago
Two levain Semolina Pizza
That’s great info Rene
trailrunner
1 day 14 hours ago
Two levain Semolina Pizza
Thank you!
trailrunner
1 day 14 hours ago
Durum Spelt Sour Dough
I found it 😆
Isand66
1 day 17 hours ago
Durum Spelt Sour Dough
More comments >
Recent comments