The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Recent content

TypeTitleAuthorRepliesLast updated
Forum topicWhen exactly does bulk fermentation begin in Hamelman's Bread? tothpianopeter129 min 41 sec ago
Forum topicEinkorn and spelt flour sources, please Mark Sealey141 hour 20 min ago
Forum topicLactic Acid Fermentation in Sourdough Debra Wink1102 hours 2 sec ago
Forum topicUsing a Kenwood mixer. Richard4322 hours 9 min ago
Forum topicFranconia Crusty Boule - Why 3 of the Same Stages? louiscohen43 hours 46 min ago
Forum topicRebalancing Lievito Madre joegranz1334 hours 43 min ago
Blog entryPanettone - The Roy recipe SueVT235 hours 1 min ago
Forum topicbean flour, buy or DIY? whm197465 hours 38 min ago
Forum topicProofing times and 100% rise for Tartine bread Missmoneypenny16 hours 17 min ago
Forum topicSuggestions for high protein, flavorful 100% whole wheat flour Lmw4127 hours 4 min ago
Forum topicHow to send a private message? venkitac268 hours 7 min ago
Forum topicNew Salzburg MT18 Grain Mill RossoCorsa45808 hours 23 min ago
Forum topicNew Member RossoCorsa458210 hours 48 min ago
Forum topicGray/blue spots on bottom of baked loaf Benja-west1813 hours 16 min ago
Forum topicIntro and a request for feedback DavidLoafTweaker1116 hours 24 min ago
Forum topicCould this be considered bread? whm1974518 hours 11 min ago
Blog entryPane di Farro CalBeachBaker218 hours 24 min ago
Forum topicGetting rid of lumps in biga mutantspace219 hours 57 min ago
Forum topicSave my teeth!! Polly48619 hours 59 min ago
Forum topicthe new guy really120 hours 7 min ago
Forum topicHi Everyone artisanvegaearth223 hours 45 min ago
Forum topicSour Rye - Still no crackle dkasakitis@yahoo.com81 day 20 min ago
Forum topicLevain vs Culture louiscohen01 day 1 hour ago
Forum topicHave I stumbled across the secret to... Abe91 day 2 hours ago
Forum topicWorkday 100% Whole Wheat - Latest Attempt louiscohen31 day 2 hours ago