The Fresh Loaf | News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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San Francisco Sourdough

San Francisco Sourdough

Walnut Rye Sourdough

Walnut Rye Sourdough

Recent Forum Posts

May #BreadChat is today! (May 16) Topic: Amateur Bakers Going Pro

Posted by bagel_and_rye in the Misc. forum 19 min 13 sec ago

Cultured butter in croissants - not just for the flavor

Posted by tn gabe in the Ingredients forum 2 hours 9 min ago

Hello from the Midwest

Posted by tamygram in the Introductions and Ideas forum 12 hours 58 min ago

problems for a Newbie

Posted by netrider in the General forum 15 hours 28 min ago

Loving Nancy Silverton's Pizza Recipe

Posted by mrosen814 in the Pizza, focaccia, and flat breads forum 16 hours 28 min ago

Greetings from a college student!

Posted by LadyAnnibal in the Introductions and Ideas forum 16 hours 33 min ago

Hello from Newport Fife Scotland

Posted by hankjam in the Introductions and Ideas forum 16 hours 52 min ago

New Here -question about buying Assistent Mixer

Posted by melissab in the General forum 22 hours 57 min ago

Worktops and hands, floured or oiled?

Posted by Grenage in the General forum 1 day 1 hour ago

How thick and crunchy is the crust

Posted by ramat123 in the Artisan Baking forum 1 day 5 hours ago

Newbie to milling- with a Country Living Grain Mill (not motorized)

Posted by pmiker in the Grains and milling forum 1 day 14 hours ago

Sprouted Whole Wheat Grains

Posted by fancy4baking in the Misc. forum 1 day 18 hours ago

Posted by tourerjim in the General forum 1 day 18 hours ago

Hello from France !

Posted by Marie-Claire in the Introductions and Ideas forum 1 day 19 hours ago

Posted by Toad.de.b in the Introductions and Ideas forum 1 day 22 hours ago

Recent Baker Blog Entries

pan de piña y piloncillo, or, from Turkey to Mexico by way of Hawaii?

By breadsong 8 hours 32 min ago

Jiro Ono, sushi master - Gérard Rubaud's Japanese kindred spirit?

By rossnroller 11 hours 26 min ago

100% Whole Wheat Desem Adapted from Phils Formula

By isand66 14 hours 25 min ago

Altamura Shaped Semolina Multi-Grain SD with Seeds and Sprouts

By dabrownman 17 hours 16 min ago

Sourdough in wheat and rye

By jarkkolaine 1 day 6 hours ago

An old favorite-Tarte Tatin

By Franko 1 day 18 hours ago

Calculation Tables for Nancy Silverton's 145% White Starter

By thomaschacon 1 day 19 hours ago

Mothers Day YW Apple, Pecan Buckwheat Pancakes with a Nice Chicken and Brie Sandwich for Lunch

By dabrownman 1 day 19 hours ago

Flax seed Sourdough, what a hit

By Connie. 2 days 10 hours ago

Altamura Style Bread Revisited

By varda 2 days 17 hours ago

All blog activity...

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Advanced Topics, Professional Concerns, and Off Topic Forums

Reference Sources, Critical Design Points For Efficient Small Bakery Layout?

Posted by rccooks in the Professional Concerns forum 23 hours 20 min ago

Posted by G-man in the Off Topic forum 6 days 20 hours ago

Posted by G-man in the Off Topic forum 6 days 22 hours ago

Recording Videos

Posted by dwfender in the Off Topic forum 1 week 2 days ago

Ideal temp for retarding final rise of sourdough

Posted by lahm in the Professional Concerns forum 1 week 6 days ago

Shopping for Deck Ovens

Posted by golgi70 in the Professional Concerns forum 2 weeks 1 day ago

Best flour to make gourmet cupcakes?

Posted by rharris0324 in the Professional Concerns forum 3 weeks 1 day ago

Mill Suppliers in California

Posted by rharris0324 in the Professional Concerns forum 3 weeks 1 day ago

Fermenting Vegetables

Posted by ehanner in the Off Topic forum 3 weeks 4 days ago

Stranger Than Fiction - flours scene

Posted by butterflyblue in the Off Topic forum 3 weeks 5 days ago

How to delete entries in the favorites part of my profile?

Posted by subfuscpersona in the Off Topic forum 4 weeks 3 days ago

Questions from an almost-college-age baker

Posted by tuffett in the Professional Concerns forum 5 weeks 4 days ago

Favorites

A selection of popular recipes on this site

Latest Comments in the Forums

Plugra isn't cultured butter.

By thomaschacon 50 sec ago in reply to Cultured butter in croissants - not just for the flavor

Clostridium botulinum is an

By kmrice 17 min 58 sec ago in reply to Does rising sourdough starter always prove the presence of yeast?

I think Nancy's telling all professional bakers to stuff it.

By thomaschacon 35 min 15 sec ago in reply to Loving Nancy Silverton's Pizza Recipe

Hook or paddle?

By Doc.Dough 58 min 48 sec ago in reply to 34 yr old KA Mixer - capacity?

By lazybaker 1 hour 15 min ago in reply to Cultured butter in croissants - not just for the flavor

I love the flavor of cultured

By yy 1 hour 32 min ago in reply to Cultured butter in croissants - not just for the flavor

Adjust the yeast /levain quantity perhaps?

By All at Sea 1 hour 36 min ago in reply to Hello from the Midwest

No need to try hemp,

By GermanFoodie 1 hour 36 min ago in reply to Baker's Canvas for Sale

Can you suggest me best flour

By GinoArnold 2 hours 17 min ago in reply to Best flour to make gourmet cupcakes?

Tammy, I got tired just

By Yerffej 3 hours 26 min ago in reply to Hello from the Midwest

Here is a recipe from King Arthur

By AnnaInMD 3 hours 53 min ago in reply to Granary Bread

Unsolicited advice from an ancient baker to a newbie

By richkaimd 4 hours 14 min ago in reply to Greetings from a college student!

Get two kinds of thermometers

By Dragonbones 7 hours 46 min ago in reply to problems for a Newbie

By Toad.de.b 10 hours 11 min ago in reply to 34 yr old KA Mixer - capacity?

By hansjoakim 10 hours 15 min ago in reply to Pathetic crust with high hydratation doughs

More Recent Comments...

Highest Rated Stories

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Latest Comments in the Advanced Forums

I don't have this one.

By thomaschacon 13 hours 2 min ago in reply to Reference Sources, Critical Design Points For Efficient Small Bakery Layout?

Book: Design and Equipment for Restaurants, 2nd ed.

By thomaschacon 13 hours 3 min ago in reply to Reference Sources, Critical Design Points For Efficient Small Bakery Layout?

When we had cows on the farm

By ssorllih 13 hours 10 min ago in reply to Cheese

By jackieosjunebug 18 hours 42 min ago in reply to Freezing bread dough

By jackieosjunebug 19 hours 6 min ago in reply to Chef shoes

Great going! For the

By Frazestart 1 day 1 hour ago in reply to Cheese

Excellant discription of

By ssorllih 1 day 14 hours ago in reply to Sausage

By dabrownman 2 days 21 hours ago in reply to Cheese

And a side benefit -- whey for the bread

By HeidiH 2 days 22 hours ago in reply to Cheese

The variety of sausages

By dabrownman 5 days 22 hours ago in reply to Sausage

Cabbage Fermentation

By sharonk 6 days 3 hours ago in reply to Fermenting Vegetables

By sharonk 6 days 3 hours ago in reply to Sausage

Lessons

Start baking today

Lesson 1: Your First Loaf
Lesson 2: Putting Something More in Your Loaf
Lesson 3: Time & Temperature
Lesson 4: Glazing
Lesson 5: Ten Tips for Better French Bread
Getting Started with Sourdough
Squeeze more sour from your sourdough
View all lessons...

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